Cooking School

Fun appetizer ideas for your next party

By: Amanda Barnier and The Test Kitchen

Photography by Jeff Coulson Author: Canadian Living Credits: Photography by Jeff Coulson

Cooking School

Fun appetizer ideas for your next party

By: Amanda Barnier and The Test Kitchen
Stuffed mini potatoes
Scrub mini potatoes; using melon baller, scoop out centres. Toss together potatoes, olive oil, salt and pepper; bake on baking sheet in 400F (200C) oven, tossing once, until fork-tender, about 45 minutes.

Luxe: Fill with creme fraiche and lumpfish or sturgeon caviar.

Less: Fill with sour cream and chopped chives.

On the half shell
Luxe:
 Serve freshly shucked oysters topped with grated fresh horseradish and lemon juice.

Less:
Serve steamed mussels with mignonette (a sauce made of vingar and mince shallots) or cocktail sauce (a simple mix of ketchup, prepared horseradish, Worcestershire sauce and lemon juice).

Cured meats
Luxe:
Thinly sliced Iberico or serrano ham (Spanish dry-cured ham) or prosciutto.

Less: Tinly sliced soppressata or Calabrese sausage (Italian dry salamis) or kielbasa.

Cheese, please
Luxe:
Mimolette (a firm, crumbly French cheese), Saint-Andre or Morbier (both semisoft French cheeses).

Less: Aged Canadian Cheddar, Brie or Oka.

This story was originally titled "Make It A Spread" in the January 2014 issue.

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Cooking School

Fun appetizer ideas for your next party

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