BLT Dip – The Ultimate Crowd Pleaser
If you love a BLT, then this is your dip! When Scott and I head up to my family’s place at Tyee Beach on Camano Island, I always make some kind of snack that everyone can enjoy during the day. Over the years I’ve made a 7-layer, Greek layer, Loaded Baked Potato and other fun hearty dips.
This summer, I wanted to make something a bit simple, yet filling enough for a crowd. Keep in mind, we don’t eat lunch, so this “snack” is the main meal between breakfast and dinner. That’s when I decided to make a BLT Dip! Who doesn’t love a BLT? Well, except for the fact that the bread rips the roof of your mouth up.
This BLT dip is the perfect solution! I fry my crostini (check out my recipe here). This makes the bread softer than if you just baked it in the oven.
Where did the dip go?
Normally when I make one of my hearty dips, they last for a few hours. This dip was gone in less than an hour! This dip with the crostini tastes exactly like a BLT. We had people from next door coming over to try it. So the next time you are looking for a crowd pleaser, this is a winner! Enjoy!
This dip can be made ahead time, about an hour (remember, it has lettuce and tomatoes and you don't want them to get soggy). I made a huge batch and it was gone in less than a hour - so Enjoy!
Instructions
Mix the sour cream, mayonnaise, Parmesan cheese, garlic salt and pepper in a medium bowl. Spread mixture evenly into a 15" x 10.5" Pyrex dish.
Begin layering the dip, starting with chopped lettuce, bacon, tomatoes and shredded cheese.
Serve immediately with crostini. Can be refrigerated for up to one hour.
Cucumber & Tomato with Bruschetta – the perfect summer time appetizer!
Everyone loves tomato and basil bruschetta and recently I decided to mix things up a bit. The typical recipe includes red onion, which can be too overwhelming during a party. So for my last batch, I replaced it with an English Cucumber and it was the hit of the party!
I also used red wine vinegar, instead of balsamic to keep the flavors zippy and light. When entertaining, I serve the tomato mixture in bowl, next to the bruschetta. This allows guests to pile on as much as they want, or very little.
Most recipes for bruschetta have you baking the bread in the oven. I love to fry mine in a mixture of olive oil and butter. My father-in-law goes crazy for my bruschetta and it’s because it’s crunchy, yet soft. It does take a bit more time, but it’s worth it. When serving this on our boat, I make it ahead of time at home, as we don’t have the space to fry the bread.
Enjoy!
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Cucumber & Tomato with Grilled Bruschetta
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This is a twist to the traditional Italian recipe for bruschetta. Adding cucumber gives it freshness, perfect for a hot summer day. I made this and the grilled bruschetta for my family last weekend and it was a huge hit!
Instructions
Grilled Bruschetta
In a small bowl, melt the butter and mix with the olive oil. Add red pepper flakes, garlic salt and ground pepper. Heat skillet to medium high heat – watch your heat as you go, as to not scorch your bread.
Using a basting brush, slather both sides of the bread with the olive oil mixture and fry until golden on both sides. Remove with tongs onto a plate with paper towels to absorb the excess oil. If not serving immediately, allow to cool and then cover with plastic wrap until ready to serve.
Cucumber & Tomato
In a medium bowl, mix olive oil, red wine vinegar, garlic, salt and pepper. Add cucumber, tomato and chopped fresh basil. Toss gently to mix. Serve within an hour.
Caviar for NYE
This caviar baby potato appetizer is one of my favorite recipes to make as it is so easy, elegant and delicious! Growing up, I actually didn’t really like caviar because I had not ever had good caviar. Scott and I say the exact same thing about Champagne. Most people who say they don’t like bubbles, probably have never had true Champagne from Champagne.
There’s nothing more romantic than enjoying a fantastic bottle of Champagne on your boat, watching a gorgeous sunset!
Our favorite food pairing with caviar is with Brut Rosé Champagne. After owning our wine shop for eleven years, we fell in love with Champagne. The producers we love are Laurent-Perrier, Egly-Ouriet, Billecart-Salmon, Vilmart, Drappier, Besserat de Bellefon, Henriot , Chartogne-Taillet, Gonet-Medeville and Jacques Copinet .
Fish Eggs?
If you can find good quality roe, you will be hooked. Lately, I have been buying my caviar at Whole Foods. Their Caviar Russe Siberian Sturgeon is fantastic and very elegant. I prefer the smaller roe than the big ones for appetizers. Watch for their sales, as I have lucked out being able to buy an ounce on sale for $35, normally $60.
This recipe takes about 35 minutes to prepare and you can make it about 3 hours ahead of time. Be sure to bring it out about 30-45 minutes before serving for room temperature. Enjoy and Happy New Year! Scott & Ally
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Caviar Baby Potatoes Appetizer
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This caviar baby potato appetizer is not only stunning, but delicious. These will be gone within minutes of serving them to your guests.
Instructions
Boil the potatoes until tender (about 15 min), but do not over cook. Drain and rinse with cool water. Cut the tops and bottoms off (in order for the potatoes to sit flat on the platter) and slice in half. Using a serrated spoon, remove a small amount of the potato flesh from the top of each potato and place on platter.
Dollop each potato with a teaspoon of sour cream and then a teaspoon of caviar. Sprinkle with snipped chives and sea salt. Serve immediately or refrigerate until ready to serve. Remove about 30-40 minutes before serving. Enjoy!
Smoked Salmon Potato Chip Appetizers Recipe
For your next gathering, be sure to make these smoked salmon potato chip appetizers! They are so easy, elegant and perfect for entertaining on your boat or during your next cocktail party. In this recipe, I use lox style smoked salmon. it’s much more delicate and the presentation is gorgeous. One of my favorite smoked salmon brands lox style is Echo Falls Beechwood Smoked Atlantic Canape’ Slice Salmon. You can find it at your local grocery store.
There are many appetizers out there that are beautiful & tasty, but the prep time can really be an issue. What I love about this recipe, is you can whip it together in just a few minutes. You can even make ahead and refrigerate about 45 minutes before serving. Folks will gobble these up, so plan on making at least four chips per person.
Most galleys are on a boat are small and don’t offer a lot of prep space. That’s why I try to make items that don’t require mixing bowls or lots of counter space. If you have a favorite recipe that you make on your boat, please share with us. Enjoy! Scott & Ally
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Smoked Salmon Potato Chip Appetizers
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These smoked salmon potato chip appetizers are a crowd favorite. You can serve them at your next elegant dinner party or after a day of boating. You only need a few ingredients and within a few minutes your appetizer is ready to serve. Enjoy!
Instructions
You can assemble the potato chips about 40 minutes before serving. Line a platter with the potato chips and place a dollop of sour cream on each. Gently place a bite size piece of smoked salmon on top, then a few rings of pickled shallot and sprinkle with Italian seasoning.
Variations: Add capers, caviar and or chives
Pickled Shallots
In a small sauce pan combine vinegar, water, salt and sugar. Bring to a boil and stir until salt and sugar are dissolved. Remove from heat and let cool. Pour liquid into a mason jar or a container with a tight seal, add bay leaf and sliced shallot. Refrigerate for at least 5 hours. Pickled shallots can be stored in the fridge for 2-3 weeks.
Tortellini Pasta Skewers Appetizer Recipe
These tortellini pasta skewers are festive, easy to make and delicious! I buy tri-colored cheese tortellini, so they are not only festive but vegetarian. These are easy to prep on a boat for your next dock party and hearty enough for a dinner crowd. During the holidays, I want my appetizers to be festive and go with the theme. That’s easy to do with a vegetable platter.
I like to buy the Three Bridges Family Size Rainbow Tortellini. You can make these about two hours before serving and refrigerate until you are ready to serve.
This weekend I am going to change up the recipe a bit and add a slice of salami, provolone cheese and an olive to the skewers. Anti-pasta salad on a stick! Yum. If you find other ways to make these, please share with us. Enjoy!
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Tortellini Pasta Skewer Appetizers
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These tortellini pasta skewers are great appetizers. They are easy to make and can feed a crowd of hungry boaters or party guests. Using tri-color tortellini makes them festive for your next holiday party. Enjoy.
Instructions
Cook pasta according to the package directions, approximately 4 minutes. Do not overcook. Drain pasta gently into a colander and return to pot.
Stir in pesto sauce and red pepper flakes. Thread a white tortellini first, follow with a sundried tomato, a green tortellini, a sundried tomato and a red tortellini. Place finished skewer on a platter and repeat with remaining pasta. Cover with plastic wrap and refrigerate until ready to serve. Can be made two hours in advance.
Cranberry Feta Pinwheel Appetizers For Your Holiday Party
The holidays are here and I love how delicious these cranberry feta pinwheel appetizers are. As you all know, I make pinwheel sandwiches during the summer as they are easy to prep and perfect for a day of boating.
Each year Scott and I host a holiday party. I want all of my appetizers to be festive on my table and these pinwheels are perfect! Yes, I will also share later my recipe for the pasta skewers shown here in the photo.
If you entertain on a boat or at home, you know how important it is to find recipes that you can prep ahead of time. I made the pinwheels earlier in the day, sliced them about an hour before guests arrived and kept them refrigerated.
We plan on attending our marina’s holiday party this year and these would be perfect! Enjoy!
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Cranberry Feta Pinwheels
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These cranberry feta pinwheels are sweet & savory. They are a bit rich, so most people will only eat a couple. You could also add nuts to them for some crunch. Enjoy!
Instructions
Mix the cream cheese with cranberries, scallions, feta cheese and red pepper flakes. Place a tortilla wrap on a 12" piece of foil or plastic wrap. Spread the cream cheese mixture on the right hand side of the wrap and make sure that the left edge is covered with a bit of cream cheese to help seal it. Roll the wrap up tightly from the right side. Wrap tightly in foil or plastic wrap and refrigerate for at least 2 hours. When ready to serve, slice into 1 1/2" slices. These can be placed on platter, covered and refrigerated for an hour before serving.
An Elegant Hors d’oeuvres – Onion Tartlets
Tis the holiday season and this onion tartlet hors d’oeuvres recipe is classy & delicious. Our marina is having a holiday party and all of the boats will be dressed up. This is a great occasion to meet other boaters and enjoy tasty treats and cocktails. This recipe is one I can easily prepare and share at the holiday party. Recently, I served these onion tartlets along with baby potatoes with caviar and potato chips with smoked salmon as appetizers. They were a hit!
One of the challenges of serving appetizers is keeping them warm. Which is why I like to stick with those that can be enjoyed at room temperature. You can make the onion tartlets ahead of time and bring them up to room temperature when ready to serve. At home, we bake them in our oven. On a boat, you can easily use a toaster oven.
Toaster Ovens
Speaking of toaster ovens, we found this awesome one from Cuisinart and now it’s on our wish list! It has 7 cooking functions, including an AirFryer! This will definitely go on our live-aboard.
Happy Holidays and enjoy!
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Onion Tartlets
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These onion tartlets are perfect for any cocktail party and they are very easy to make! Serve them warm or at room temperature. Enjoy!
Instructions
Heat oven to 350º. In a large skillet, heat olive oil on medium high and add onions. Season with salt and pepper. Cook for about 20 minutes, stirring often. Make sure that the heat is not too high, as you don't want to scorch the onions. Add oregano, thyme crushed red pepper and brandy. Cook the onions until they are tender and caramel in color.
Remove from heat and add cream cheese, egg and parmesan cheese. Place fillo shells on a cookie sheet and fill each one with the onion mixture. Bake for about 10-15 minutes until cooked thoroughly. Serve warm or at room temperature.
This Greek bruschetta recipe is very easy, elegant and perfect for serving as an appetizer. Garnish it with your favorite olives (Whole Foods has a great olive bar) and marinated artichoke hearts for an elegant dish.
I will make it ahead of time and after boating I’ll serve it with pita bread or crackers. It’s the perfect hot summer day treat and pairs great with a chilled glass of Rosé.
We recently had friends on the boat after work and ended up enjoying this as dinner.
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Greek Bruschetta
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This Greek bruschetta is very flavorful and you can make it ahead of time. Perfect for boating or an elegant cocktail party.
Instructions
Carefully combine tomatoes, onion, cucumber, feta with olive oil. Season with salt & pepper. Place bruschetta in center of serving platter and garnish on both sides with olives and artichoke hearts. Serve with warm pita bread or pita crackers.
