Monday, October 8, 2007

Appetizers Take One

I signed on as the only vegetarian/vegan caterer for a children's benefit on October 20th. The event will feature 10 local chefs all serving at least 2 appetizers for 250 guests. That's 500 appetizers folks! So I put my thinking cap on trying to think of the easiest, tastiest and most eye appealing appetizers and I am seriously coming up blank. I have mastered the art of making something taste great, but my presentation has left something to be desired.

Before I turned to the ppk, I tried a few things out myself. But, alas, the ppk'ers have given me such great inspiration, that I think these two may fall of the list and I will try some of their ideas out this week.

What would you make? I wanted to make one sweet and one savory, and for the sweet I was thinking of a mini one bite lemon cupcake with lemon creem cheeze frosting topped with lemon zest and a rasberry...but someone said that cupcakes don't count as appetizers. So now what?

These are two of the ideas I came up with:

This is a mushroom and garlic rissotto atop a garlic, herb and cheeze cracker (I used this recipe, and added garlic and dill.) garnished with a fresh basil leaf.

This is a fire roasted red pepper and garlic creem cheeze sauce on a small bed of alfalpha sprouts atop the same cracker, also garnished with a fresh basil leaf.
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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni