Who doesn’t love a fig newton? Ok maybe not everybody, but I do. My dad always ate them, so I grew up eating them all the time. This fig spread is sort of like the appetizer version of a fig newton. Plus, this is so easy to make and you can make extra to freeze and have on hand for a last minute wine and cheese party.
During January and February, I tried to use my Wednesday posts to give you a healthy and easy weeknight dinner recipe (with one week where I cheated and posted a quesadilla recipe, oops). For the next month, to gear up for all of the outdoor parties we will all hopefully be having soon, I’m going to post some of my favorite party appetizer recipes. First up, mini pot pies.
This weekend is Oscar weekend, which I look forward to every year. In its honor, I wanted to post one of my new favorite party foods just in case you’re having an Oscar party. I have a tendency to try to make way too much food at my parties, so I always like to have one or two things on the list that take very little effort. And not only do these knots take no time – they’re delicious!!
I used to not like onions. I know what you’re thinking, who was I? And I totally agree. Who doesn’t like onions? First of all, they’re on everything. Second of all, they’re so delicious!! The first time I consciously had caramelized onions (and also watched someone make them) was back when Dave and I first started dating, and it was actually an important day in our relationship. Perhaps this is where my new love for onions comes from! There are so many great things you can do with them, but often they are an add-on to a dish, and not the dish themselves. So when I saw this tart, I just had to try it. And oh my god, it is amazing. The combination of balsamic vinegar and onions is a truly good partnership.
This dish is the perfect appetizer because it’s surprisingly light! It’s also a great dish to make while making other things, because while you don’t actually have to do a ton of work, the onions do have to sit on the stove for an hour to an hour and half. So it’s perfect to do while you’re preparing something else.
Potato chips are fantastic. But the kind you find at your typical BBQ are definitely not something you should be eating all the time. But these homemade versions are much better for you, and yet still delicious and addicting!
At a dinner party this summer, our friends made an amazing spicy cucumber gazpacho that I wanted to recreate. I decided it would be the perfect thing to take to jazz in the sculpture garden on a humid Friday night. But as luck would have it, jazz got rained out. But we still really enjoyed this soup. We ate it for dinner with some garlic bread, but you could also serve it as a light summer appetizer.
In the summers, I live for watermelon. When I can, I eat half a mini-watermelon every day. I literally cut it in half, and then sit with the half I’m going to eat, using a melon baller to scoop out bites (which immediately go into my mouth, no need to get a bowl dirty). It’s so refreshing and is the perfect palate cleanser after dinner. But sometimes, I need to class it up, and you know, serve it to people. Recently, I’ve started serving a watermelon, feta, and mint salad. The first time I did it as a traditional salad for a dinner party. The second time, I did mini ones on toothpicks for a birthday party. Both were delicious.