Category: Canape

Dec 22

Mini Skillet Pizzas with Mushrooms and Roasted Tomatoes

10 mini pizzas

1 pint cherry tomatoes

⅓ cup extra-virgin olive oil, divided

1 pint mushrooms, quartered

Kosher salt and freshly ground black pepper

1 pound pizza dough

½ cup marinara sauce

1 cup shredded mozzarella cheese

⅓ cup grated Parmesan cheese

Fresh basil, for serving

Crushed red-pepper flakes, for serving

 

1. Preheat the oven to 400°F. On one side of a baking sheet, toss the tomatoes with 1 tablespoon of the olive oil. On the other side, toss the mushrooms with 2 tablespoons of the olive oil. Season both with salt and pepper.

2. Roast until the tomatoes are blistered and soft, and the mushrooms are tender and lightly crisp, 17 to 20 minutes.

3. Divide the pizza dough into 10 even pieces. Stretch each piece into a circle about ¼-inch thick. Brush both sides of each circle with olive oil.

4. Heat a large cast-iron skillet over medium-high heat. Working in batches, cook the dough until it islightly golden brown, flipping once, about 3 minutes per side. Transfer to a baking sheet.

5. Top each crust with a heaping tablespoon of marinara sauce and spread into an even layer. Divide the mozzarella and Parmesan among the crusts.

6. Bake until the cheese is melted, 6 to 9 minutes. Top the pizzas with the roasted veggies, basil and red-pepper flakes.

 

https://www.purewow.com/recipes/mini-pizzas-with-mushrooms-and-roasted-tomatoes

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Posted in Canape, Vegetarian

Dec 22

Buffalo Chicken Meatballs

6 to 8 servings

4 tablespoons olive oil, divided

2 celery stalks, finely minced

½ white onion, finely minced

1 egg, lightly beaten

1 tablespoon mustard

1 pound ground chicken

1 cup bread crumbs

1 teaspoon salt

½ teaspoon freshly ground black pepper

6 tablespoons butter

¾ cup Buffalo-style hot sauce

1 cup blue-cheese dressing (optional)

 

1. In a small skillet, heat 1 tablespoon of the olive oil over medium heat. Add the celery and onion, and cook until tender, 3 to 4 minutes. Let cool to room temperature.

2. In a medium bowl, mix the cooled celery mixture with the egg, mustard and ground chicken to combine. Add the bread crumbs, salt and pepper; mix to combine.

3. Form the mixture into 1-inch balls. Heat the remaining 3 tablespoons olive oil over medium heat. Add the meatballs and cook until golden brown all over, 2 to 3 minutes per side (8 to 10 minutes total). Shake the pan to roll the meatballs around in the hot oil to ensure they’re fully cooked through.

4. In a medium pot, melt the butter over medium heat. Add the hot sauce and whisk to combine until smooth. Toss the meatballs in the sauce to coat.

5. Serve the meatballs warm with a side of blue-cheese dressing (if using). The meatballs can be made up to two days ahead and gently reheated on the stove or in the microwave.

 

https://www.purewow.com/recipes/Buffalo-Chicken-Meatballs

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Posted in Canape, Chicken

Dec 22

Mozzarella Bites

6 to 8 servings

1 cup neutral, for frying

Two (16-ounce) containers bocconcini

½ cup all-purpose flour

1 egg, lightly beaten

1½ cups bread crumbs

Kosher salt

3 tablespoons chopped fresh parsley, for garnishing

1 cup marinara sauce, warmed for dipping

 

1. Line a large plate with several layers of paper towels. In a small pot, heat the oil over medium heat until it reads 360°F to 370°F on a thermometer. (Note: This is a relatively high frying temperature, which gets the outside crust crispy before the inside cheese can melt too much. Keep an eye on the temperature of the oil, and if it gets too hot, turn off the heat.)

2. Drain the mozzarella balls and dry them well with paper towels. (It’s best to get them as dry as possible on the outside.) Place the flour in a medium bowl, the egg in a second medium bowl and the bread crumbs in a third medium bowl.

3. Working in batches, dredge the cheese balls in flour to coat, then in egg, then in bread crumbs. Repeat until all the cheese is breaded.

4. Fry the mozzarella in the preheated oil until golden brown on the outside, then remove from the oil with a slotted spoon and transfer to the prepared paper-towel-lined plate. Season immediately with salt.

5. To serve, garnish the mozzarella with parsley, then serve immediately with a side of warm marinara sauce.

 

https://www.purewow.com/recipes/Mozzarella-Bites

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Posted in Canape, Vegetarian

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