Roasted Tomato and Burrata Appetizer

Roasted garlic and cherry tomatoes make the perfect topping for creamy burrata cheese. This is my fave appetizer to serve when I'm entertaining. THIS! This is one of my favorite things to make when I have people coming over. Or I just want something delicious. This roasted cherry tomato and Burrata appetizer is crazy good. The Burrata is creamy and the tomatoes and garlic are super sweet and flavorful. They work together like a dream. And of course anything you can eat on a nice piece of toasty bread is A+ in my book! This works great when you make it ahead of time and then serve it at room temperature. Roasted Cherry Tomato and Burrata Appetizer Recipe. This one is fantastic and easy to make ahead!  This recipe doesn’t take a lot of ingredients which means it’s a really good idea to use the best quality you can. And I find it pretty crazy that I’m not a big tomato fan but cherry tomatoes are a favorite of mine. All you have to do is a roast them along with some garlic and your favorite olive oil in the oven. I like to add my sea salt once they come out of the oven. And that’s pretty much it! Best Burrata and Tomato Appetizer Recipe! If you haven’t had Burrata, it’s mozzarella cheese but it is filled with cream. Depending on the temperature, the center may be more runny and creamy, or it might be a bit more like cottage cheese. Either way, it’s amazing. And pairs perfectly with the cherry tomatoes! I don’t find it at every grocery store but I know that Trader Joe’s keeps it stocked. Most higher-end grocery stores should have it. Traditional mozzarella will work as well. Or you can skip the cheese all together and just eat the tomatoes. But that’d be crazy. To skip cheese, I mean. Simple appetizer idea with cherry tomatoes and garlic. The prep is super simple for this recipe. Just wash and cut your cherry tomatoes. Yes, that sounds a little tedious. But it goes quickly and I find I like the end result better this way than if I don’t cut them. You can skip that part in a pinch though. Have you tried burrata cheese? It's so creamy and delicious and pairs really well with sweet, roasted cherry tomatoes. Once your tomatoes have cooled a bit, just add your Burrata to a dish and spoon the tomatoes and garlic right over it. Garlic roasted cherry tomatoes and burrata cheese appetizer. This is a great one to make ahead and eat at room temperature! And top it off with a little bit more sea salt. Because you just have to. And if you want, you can drizzle a little extra olive oil over the top as well. Whatever floats your boat.Easy appetizer idea! Roast cherry tomatoes and garlic in the oven then eat it over burrata cheese. Serve with crostini and your guests will LOVE it! Prepare a simple crostini and you are ready to eat! I love that I can make this ahead of when guests arrive and can then hang out with them instead of getting stuck in the kitchen. Also, your guests will for sure ask you for the recipe and won’t believe you when you tell them it is just cherry tomatoes and garlic. I also use these exact same tomatoes in scrambled egg whites with a little arugula (amazing!) and in my favorite farro salad. I always try to make an extra-large batch so I can eat these a bunch of different ways. And I’m not saying YOU should but this makes a great dinner from time to time as well…

This recipe is inspired by Simply Happenstance. Those gals are awesome and make delicious food!

Roasted Tomato and Burrata Appetizer
 
These delicious and sweet roasted tomatoes pair perfectly with Burrata cheese and crusty bread! It's perfect for sharing with friends.
Recipe type: Appetizer
Ingredients
  • 2 containers cherry tomatoes, rinsed
  • 2-3 cloves of garlic, minced
  • 1 TBSP olive oil for tomatoes plus a little extra for crostini
  • Sea Salt
  • Burrata (Trader Joe's package comes with 2 balls in one package. Use 1 or both depending on how many guests you have or how much you like cheese).
  • French Baguette
Instructions
  1. To make the crostini:
  2. Slice the french baguette in pieces of even thickness.
  3. Drizzle a little bit of olive oil on one side and toast on a cookie sheet in a 325 degree oven for approximately 8 minutes.
  4. For tomatoes:
  5. Slice cherry tomatoes in half.
  6. Cover a cookie sheet with tin foil (the tomatoes have natural sugars that will burn on the cookie sheet and make cleaning a real pain!)
  7. Put cut tomatoes on the cookie sheet.
  8. Add 2-3 minced garlic cloves.
  9. Stir to combine and toss with 1 TBSP olive oil.
  10. Roast in a 325 oven for about 20 minutes.
  11. When done, sprinkle generously with Maldon sea salt.
  12. Let cool for a minute. This can be eaten hot or even at room temperature.
  13. To a rimmed dish or bowl, place the Burrata down and then spoon tomatoes over the top.
  14. Spoon on to crostini and eat!

 

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Avocado Hummus Recipe

Hummus Recipe with avocado .In the summer, all I want it guacamole. But even though avocados have “good fats” it still has a lot of fat. And maybe if you were eating a dainty portion of it, it would be fine. But I am not dainty. And when paired with a good tortilla chip, all bets are off. It could be a fight to the death at the guacamole bowl, if you get in the way of my guacamole eating. But then I discovered avocado hummus. It is pretty much like guacamole and hummus had a baby. The garbanzo beans cut down on the amount of avocado you need, but all the key guac flavors are there. Yeah!!!!!! I mean, who wouldn’t love hummus masquerading as guacamole?

Avocado Hummus Recipe. Its like guacamole and hummus all in one. So good! You can make it from scratch or you can start with a store-bought plain hummus base. But honestly, it really isn’t that much more work to make it from scratch since you’ll need to have the food processor out anyway. Just like with regular guacamole, you get to make this recipe the way YOU like it. Add the full jalapeno with seeds if you want it hot. Hate cilantro? (why? it’s so good!) leave it out or only put a tiny amount.

Avocado Hummus Recipe. Yummy flavors of cilantro, lime and jalapeno.Grab your food processor, give your produce a rough chop. And that is kind of it. Easy.

Hummus with avocado, jalapeno and lime. And lime juice. Don’t forget the lime juice. Lime juice is good.

Avocado Hummus RecipeAnd salt. Salt is always good. Just remember, if you decide to serve this with tortilla chips instead of the other snack options like I did, that they are really salty on their own so do a taste test with the chip to make sure you aren’t adding too much. You can see the rest of my hummus party here for more ideas on what to serve with it.

Avocado Hummus Recipe
 
This recipe is for avocado hummus which is what probably would happen if guacamole and hummus had a baby.
Recipe type: Appetizer
Ingredients
  • 1 can chickpeas (also known as garbanzo beans)
  • 1 avocado
  • ½ jalapeno
  • ¼ cup cilantro
  • 3 TBSP lime juice
  • 2 TBSP water
  • 1 TBSP olive oil
Instructions
  1. Rinse and drain chickpeas and add to the food processor.
  2. Give them a pulse to start breaking them down.
  3. Rough chop the jalapeno, cilantro and avocado and add to food processor with chickpeas.
  4. Add the lime juice, and oil.
  5. Blend.
  6. Add water to get the right consistency.
  7. Enjoy with tortilla chips, pita chips, pretzels, pretzel chips, baby carrots or other vegetables.

 

Mexican Caprese Tostada Recipe

Easy Mexican inspired appetizer.  .. www.cupcakesandcutlery.comSo yum. This summer I have probably eaten my body weight in tomatoes.  I just can’t stop.  I usually eat them with a drizzle of my fave extra virgin olive oil and some basil.  Or with a little mozzarella in standard caprese form. But on my recent trip to Loreto, Mexico I found this sort of Mexican inspired caprese tostada on one of the buffets at Villa del Palmar Loreto.  And I knew I had to recreate it at home.  It is super easy and totally delicious. And probably has its own name but I don’t know what it is. 

Tequila shots and tostadas in Loreto, Mexico at @villadelparmarl  // www.cupcakesandcutlery.comThe shot above was from dinner one night at The Market Restaurant at Villa del Palmar.  The ingredients were fresh, the cheese was a touch salty and the crunch of the tortilla added the perfect texture.  Of course the tequila shot wasn’t bad either. 

Loreto, Mexico Baja California.  The view from @villadelpalmarl // www.cupcakesandcutlery.comAnd when this was your view, you want to keep trying to recreate memories from here for as long as you can!  I will be sharing my full trip soon, I promise! 

Ingredients for a Mexican inspired caprese tostada recipe //  www.cupcakesandcutlery.comYou could easily make your own tostada shells at home by frying your own tortillas.  But I am clumsy and afraid of hot, angry oil so I bought them, ready-made, from the store.  And these Mexican cheeses are pretty readily available in all of my markets so they shouldn’t be too hard to find.  Then it’s just fresh cilantro and Roma tomatoes.

Mexican style caprese salad on a tostada inspired by my recent trip to Loreto, Mexico! // www.cupcakesandcutlery.comThe cotija cheese is salty and the crema is tangy like sour cream.  The fresh flavors of the tomato and cilantro are bold and wonderful.  And who doesn’t love a giant tortilla chip?  If this was a cooking show, now would be the time when I take a huge bite and then try to still have manners while talking with your mouth full and let out an exaggerated, “Mmmmmmmmmm.”

Cucumber margarita with Tajin is perfect with this Mexican caprese tostada. //www.cupcakesandcutlery.comIt would go perfect with a margarita.  Just saying. 

Easy appetizer idea for Mexican food.  Mexican caprese tostada recipe.  // www.cupcakesandcutlery.comI just know you are going to love these.  These are a great light snack or accompaniment to tacos, etc.  I bet you could even add some scrambled eggs to it and make it a breakfast treat. Can’t wait to share my Mexican adventure with you soon!

Mexican Caprese Tostada Recipe

Ingredients

  • Pre-made tostada shell (or make your own with corn tortillas)
  • 1 Roma tomato
  • 1 Tbsp cilantro, chopped
  • 1 Tbsp cotija cheese, crumbled
  • 1 tsp Mexican crema

Instructions

  1. Slice Roma tomatoes in to rounds.
  2. On top of the tostada shell, place tomato slices, cotija cheese and cilantro.
  3. Using a spoon, drizzle on some crema.
  4. Amounts listed above would make between 1-2 tostadas. Increase amounts to make more!
http://www.cupcakesandcutlery.com/mexican-caprese-tostada-recipe/

 

 

Garlic Basil Mustard Dip

*This post is not technically sponsored.  French’s sponsored my post the other day about a picnic.  But I also wanted to share the recipe for the dip I made.  So this post isn’t sponsored but I DID use mustard they sent me.  And this photo IS from that sponsored shoot.  Have I covered all my bases?  All opinions are mine.  Full disclosure, I bought almost all pre-cut vegetables.  And then I reused them after the shoot on friends.  There.  Now you know everything. Garlic and Basil Mustard  Veggie Dip.  // www.cupcakesandcutlery.comVeggies and dip.  Match made in heaven.  But I’m kind of sick of ranch.  And a vinaigrette would have been too messy (I will NOT ruin this blanket.  It’s my new fave. Is it weird to have a special occasion blanket?)  So I decided to modify a recipe for French’s Basil and Garlic Mustard (which I can’t find on their site to link to) and turn it in to a dip.

I  first showed you this dip in my summer picnic post from the other day.  But today, you get the recipe. This Garlic Basil Mustard Dip is super tangy AND creamy with a touch of heat from the garlic and herbaciousness from mi amor basil.  I added some chives for good measure.  A quick squeeze of lemon juice and you’ve got yourself a dip!  Eat with fresh vegetables and behold the wonder that is nature.

Garlic Basil Mustard Dip

Ingredients

  • Adapted from French's Basil and Garlic Mustard recipe
  • 1/2 cup French's Classic Yellow Mustard
  • 1/2 cup mayo
  • 2 6oz. containers of Fage 0% Greek Yogurt
  • 2 TBSP chopped fresh basil
  • 2 cloves garlic, crushed
  • 2 TBSP chopped fresh chives
  • Juice of 1/2 of lemon

Instructions

  1. Combine all the ingredients.
  2. Refrigerate until ready to use.
  3. You can leave out the mayo if you are looking for more of a "clean eating" recipe.
http://www.cupcakesandcutlery.com/garlic-basil-mustard-dip/

 

Artichoke Dip Sliders with King’s Hawaiian

*This post is sponsored by King’s Hawaiian.  All opinions and calories consumed are mine.
Simple Artichoke Dip Sliders. Artichoke Dip Sliders.  So good.  I mean, how can they not be?  They are filled with a very popular cheesey dip.  And they are served on Kings Hawaiian rolls.  The only thing that could make these better is if they somehow had chocolate in them.  On second thought, that would probably be kind of gross.

What you need to make the perfect Artichoke Dip Sliders for game day.Chances are you have your own recipe for artichoke dip.  I find this is one of those personal preference things.  But they generally vary only slightly.  Feel free to sub your fave recipe.  Mine is far superior, but that’s ok, go ahead and still make yours…The dip can be made ahead of time.  I love dishes like that for entertaining.  Don’t you?  The King’s Hawaiian rolls are already slider size and have the perfect sweetness to accompany this salty, tangy dip.  I don’t want to get gross, but I’ve been known to eat these Hawaiian rolls, heated in the microwave, with butter, for meals.  Nothing else, just the rolls.  And I love every minute of it.

Isn't artichoke dip the best? Make the dip.  It wouldn’t hurt to make a double batch.  With the leftover dip you can serve it with tortilla chips for those who don’t feel like eating a sandwich at the moment.  Or you could just eat it for breakfast.  The star of this show is the unmarinated artichoke hearts and the garlic.  Oh and the cheese.  These ingredients play really well together.

Super easy and super delicious artichoke dip sliders. Once the dip is all bubbly and golden, you can start making the sliders.  Simply toast the rolls (this will help them to not get soggy as quickly and provide a nice little crunch) then dollop some dip on top.  It is as easy as making, well, a sandwich.

Two of my fave things: artichoke dip and Kings Hawaiian bread.Are you salivating?  You should be.  These are delicious.  Maybe I should start a new blog.  It can be all about making dips in to sandwiches.  I already eat onion dip on my hamburgers so I KNOW that would be good.

Artichoke Dip Sliders.  Perfect for game day

 

These sliders are perfect for game day entertaining but also great for BBQs, weeknight dinner, movie night, baby showers, bat mitzvahs, and Tuesdays.

Artichoke Dip Sliders.  For game day.  Or any day. I have out-of-town guests coming in this weekend.  I should probably make some of this dip and have these rolls on hand to create a fast snack.  Are you going to make these?  You should!

Artichoke Dip Sliders with King’s Hawaiian

Ingredients

  • 2 cans unmarinated artichoke hearts, drained and chopped
  • 1 1/2 cups Parmesan cheese, shredded
  • 1 1/2 cups Swiss cheese, shredded
  • 1 cup mayo
  • 3 cloves garlic, crushed
  • 1 package King's Hawaiian rolls

Instructions

  1. Combine the artichoke hearts, mayo, garlic, Parmesan and Swiss cheese in a 2 1/2 quart, oven-safe, baking dish.
  2. Heat, uncovered for approximately 10 minutes in a 400 degree oven.
  3. The dip should be bubbly and melted through.
  4. Cut King's Hawaiian rolls in half with a serrated knife.
  5. Place on a baking sheet, cut side up, and broil until golden brown and toasty (approximately 1 minute).
  6. Spoon warm dip on one cut side of King's Hawaiian roll and top with the other half. Serve warm.
  7. Serve any extra dip with tortilla chips. Or spoon it straight in to your mouth.
http://www.cupcakesandcutlery.com/artichoke-dip-sliders-with-kings-hawaiian/

*Thank you for supporting the sponsors that keep Cupcakes and Cutlery running!

 

Best Cheese Ball Ever Appetizer

Perfect for holiday entertainingWith all the family gatherings that are bound to happen this holiday season I thought I would share with you one of my favorite appetizer recipes.  This Cheese Ball recipe is super easy to make, transport and shovel in your mouth hole.  I didn’t invent this recipe.  I’ve looked at the internet and seen this and variations of this all over the place.  But this is the one that I like the best so it is what I wanted to share with you.

Best Cheese Ball RecipeThere are not many ingredients so make sure that you use good quality items.  I think the blue cheese makes it for me but I understand that there are some people who think it tastes like feet so if that is you, just leave it out.

add-all-the-cheeses-and-green-onion-600Make sure your cream cheese is softened and then just mush it all together.

Best Cheese Ball Appetizer Recipe EverRoll it in a ball (or don’t) roll it in some nuts (or don’t) and eat it with Wheat Thins (I’m sure other crackers would work too but tradition states that you eat it with Wheat Thins.  You don’t want to eff with that do you?)

Cheese Ball and Champagne for holiday entertainingYou know when this cheese ball would work best?  New Year’s Eve.  It can sit out for a while without making all your guests totally sick.  Edible gold stars are like the jazz hands of the food world and really make this cheese ball next level.  Serve with some bubbles and party on.

Best Cheese Ball Ever Appetizer

Ingredients

  • 1 (8 ounce) package cream cheese (softened)
  • 2 cups shredded cheddar cheese (I like to go with sharp cheddar)
  • 1 TBSP chopped green onion
  • 1 TBSP Blue Cheese (crumbled)
  • 2 tsp Worcestershire Sauce
  • 1 tsp lemon juice
  • Finely chopped pecans (optional)
  • Wheat Thins

Instructions

  1. Combine softened cream cheese until well blended.
  2. Add remaining ingredients.
  3. Mix well and chill.
  4. Shape in to a ball and roll in pecan pieces.
  5. Serve with Wheat Thins
http://www.cupcakesandcutlery.com/best-cheese-ball-ever-appetizer/