Dish D'Lish® Instant Party In Your Pantry!™

Easy Appetizer Recipes
Goat Cheese, Chive, and Blueberry Lavender Chutney Crostini
Crostini
Warm Baked Feta with Artichoke, Roasted Pepper & Olive Spread
Coconut Shrimp with SASS Sauce
Sake Teriyaki Meatballs
Sassy Watermelon Salsa
Cha Cha Chipotle Deviled Eggs

EASY CROSTINI APPETIZERS
Just top your favorite crostini or cracker with our D'Lish spreads and chutneys—or try making crostini at home with our recipe below.

GOAT CHEESE, CHIVE, AND BLUEBERRY LAVENDER CHUTNEY CROSTINI
6 ounces fresh goat cheese (chèvre)
2 tablespoons thinly sliced fresh chives
1 jar Dish D'Lish Blueberry Lavender Chutney
crostini or crackers
Garnish: tiny sprigs of fresh thyme

In a small bowl, mix the goat cheese and chives. Spread your favorite crostini or crackers with the mixture and top with Blueberry Lavender Chutney. Garnish each piece with a tiny sprig of fresh thyme.

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CROSTINI
Makes about 40 crostini

1 long, skinny French baguette, sliced on bias into 1/4-inch slices
Olive oil, as needed
1 teaspoon Dish D'Lish French Seasoning Salt or kosher salt

Preheat oven to 400 degrees F.

Lightly brush baguette slices with olive oil. Place bread in a single layer on baking sheets, sprinkle with French Seasoning Salt, and toast until just crispy. Let cool before storing.

Chef's Tip: Crostini can be made in advance, cooled THOROUGHLY, and stored in airtight containers for up to 3 days. If necessary, recrisp in a hot oven for a couple of minutes.

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WARM BAKED FETA WITH ARTICHOKE ROASTED PEPPER & OLIVE SPREAD
Makes 10 to 15 servings

Okay, you're having an appetizer party: You gotta have some gooey cheese! A big skillet of feta topped with our Dish D'Lish Artichoke Pepper Olive Spread and baked in the oven until melty—mmmmmmm, a tantalizing flavor combination. This recipe is so easy, and it's wonderful served with pita chips or slices of rustic bread. I serve this in the same iron skillet I use to make the dish.

1 jar Dish D'Lish Artichoke Pepper Olive Spread
1 thick (7- to 8-ounce) piece feta cheese
Pita Chips (recipe follows), optional

Lightly oil the bottom of an 8- to 9-inch ovenproof skillet, such as cast iron.

Place the cheese in the center of the pan, and then top with the Artichoke Pepper Olive Spread. At this point, you can cover and refrigerate the skillet for up to 1 day.

When ready to bake, preheat oven to 400 degrees F.

Bake the cheese for about 20 minutes, or until soft and gooey. Serve immediately, right out of the pan, with slices of rustic bread, crostini, pita, or pita chips.

Chef's Tips: French feta is a mild, creamy cheese and really my favorite to use in this recipe. This recipe can be easily multiplied for a large batch.

PITA CHIPS
Makes 48 pieces

3 tablespoons olive oil
1 teaspoon dried basil leaves, crumbled
3/4 teaspoon kosher (coarse) salt
6 large whole wheat pita bread (about 12 ounces total), each cut in eighths

Preheat the oven to 450 degrees F.

In a large bowl, combine the olive oil, basil, and salt. Add the cut-up pita pieces and toss well, coating evenly with the oil mixture. On 2 large baking sheets, spread out the pita pieces in a single layer. Bake for about 4 minutes, then turn the pieces over and continue baking for about 4 to 5 minutes more or until golden and crisp.

The crisps can be made in advance, cooled thoroughly, and stored in airtight containers for up to 3 days. If necessary, recrisp in a hot oven for a couple of minutes.

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COCONUT SHRIMP WITH SASS SAUCE
Makes 24 pieces

24 large shrimp (about 1 pound)
1/2 cup all-purpose flour
1 egg
1/4 cup pineapple juice
1/4 cup milk (more or less as needed)
1 teaspoons salt
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
3 1/2 cups vegetable oil
1 3/4 cups shredded coconut
1 3/4 cups panko bread crumbs
Dish D'Lish SASS Sauce

Shell the shrimp, leaving the tails intact. Place a shrimp on its side on a work surface and hold it down flat with one hand. Using a small sharp knife and beginning at the head end, slit the shrimp along the back to just above the tail, cutting about two-thirds of the way through. Scrape out the exposed vein. Open the shrimp and press flat. Repeat with the remaining shrimp and set aside.

In a medium bowl, combine the flour, egg, pineapple juice, milk, salt, baking powder, and cayenne and mix to make a smooth batter - consistency should be like a pancake batter. Add the shrimp and set aside.

In a deep fryer or in a deep medium skillet, heat the oil over moderately high heat to 350°F on a deep fat thermometer.

Meanwhile mix the coconut and panko in a medium bowl. One by one, remove the shrimp from the batter, being sure they are well coated but shaking off any excess and press into the coconut mixture to adhere.

Working in batches of 6, fry the shrimp in the hot oil, turning once, until golden brown all over, about 2 minutes. Using tongs, transfer to paper towels to drain. Repeat with the remaining shrimp. Arrange the shrimp on a warmed platter and serve with plenty of SASS Sauce for dipping.

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SAKE TERIYAKI MEATBALLS
Makes about 20 meatballs

1 pound ground beef
1 tablespoon minced fresh garlic
1 teaspoon salt
2 tablespoons Dish D'Lish Sake Teriyaki Sauce
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1/2 cup Dish D'Lish Sake Teriyaki Sauce, warmed
Garnish: slant cut chives and sesame seeds

Preheat oven to 425°F.

Mix the ground beef, garlic, salt and 2 tablespoons teriyaki sauce together until well combined.

Form into 20 small meatballs, rolling to compact the balls well. Place on a pan-sprayed, rimmed baking sheet. Bake for about 12 minutes or until browned and cooked through.

Toss meatballs in a bowl with the warmed sauce. Serve immediately, garnished with chives and sesame seeds. Serve extra sauce for dipping if desired.

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SASSY WATERMELON SALSA
Serve with crispy lightly salted tortilla chips for scooping.

Makes 4 cups

1/2 cup Dish D'Lish SASS Sauce
1/4 cup finely diced sweet white onion
4 cups chopped seeded watermelon
1/4 cup chopped fresh cilantro (optional)

Toss together salsa ingredients and serve immediately.

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CHA CHA CHIPOTLE DEVILED EGGS
Makes 24 stuffed eggs

1 dozen eggs
3 tablespoons regular or low-fat sour cream
3 tablespoons mayonnaise or reduced-fat mayonnaise
3 – 4 teaspoons Dish D'Lish Cha Cha Chipotle Lime Seasoning

Topping
1/2 cup 1/4-inch-diced tomatoes
1 tablespoon minced white onion
2 tablespoons minced fresh cilantro
1 – 1 1/2 teaspoons Dish D'Lish Cha Cha Chipotle Lime Seasoning, depending on how spicy you like it

Place the eggs in a saucepan and cover with cold water to 1 inch above the eggs. Bring to a boil over medium-high heat, then reduce the heat and simmer the eggs for 10 minutes. Remove from the heat and run cool water over the eggs. When they are cool, carefully peel them under running water.

Cut the eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

Mash the egg yolks to a smooth consistency with a fork or potato masher. Mix in the sour cream, mayonnaise, and Cha Cha Chipotle Lime Seasoning until smooth. (You can also do this in a mixing bowl with a whip attachment.)

Spoon the yolk mixture into a pastry bag fitted with a plain or large star tip, then squeeze (pipe) the mixture evenly into the egg white halves.

In a small bowl, mix together the topping ingredients. Top each egg half with about 1 teaspoon of this mixture.

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