The main dish might be easy for a summer barbeque, but sometimes it is difficult to think of what to make for an appetizer. Here are five great recipes that will go well with with your party theme, and taste great in the summer heat, too.
1. Goat Cheese and Roasted Red Pepper Torte
Ingredients:
Cornmeal Peppercorn Crust
1 cup all purpose flour
3/4 cup cornmeal
2 teaspoons salt
1 teaspoon freshly ground black pepper
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into bits
3 tablespoons ice water
Filling:
6 tablespoons butter, softened
7 ounces goat cheese, softened
2 eggs
1/2 cup sour cream
1/4 cup chopped fresh basil
2 roasted red peppers, cut into strips
Special equipment:
9-inch disposable foil cake pan
Pie weights (or dry rice or beans)
Cooking directions:
Preheat the oven to 350 degrees F. To make the crust, place the flour, cornmeal, salt, and pepper in the bowl of a food processor. Add the butter and pulse until the mixture resembles little peas. Place the mixture in a bowl and add the water 1 tablespoon at a time, stirring with a fork to incorporate. Do not overwork. Press the dough into the tart pan, making sure to work it up the sides of the pan. Place in the freezer for 10 minutes. Remove the crust from the freezer, line it with foil, and fill with the pie weights (or rice or beans). Bake for 10 minutes, then remove the foil and bake another 5 minutes. Remove from oven and set aside. For the filling, put the butter and goat cheese into the bowl of a mixer and beat until well incorporated, 2 to 3 minutes. Beat in the eggs 1 at a time, then add the sour cream. Mix well. Chop half the red pepper strips. Fold in the basil and chopped red peppers. Pour the mix into the prepared shell and arrange the remaining pepper slices on the top like the spokes of a wheel. Place in the oven for 25 to 30 minutes, or until the filling is set and the top is lightly brown. Let cool completely before chilling for a minimum of 1 hour. This will set the custard and make it easier to slice. Bring back to room temperature before serving. Can be made and refrigerated up to 3 days in advance.
2. Greek olive spread on Crostini
Ingredients:
1 pint greek olives
1/4 cup pine nuts
1 teaspoon fresh chopped garlic (or chopped garlic in oil)
fresh pepper
1 loaf french bread
to taste olive oil
Directions:
For the spread: pit olives, place in mini food processor with pine nuts, garlic and fresh pepper to taste, chop until blended relatively smooth. For the Crostini: Slice french bread into 1/3 inch pieces, brush with olive oil and lightly broil on both sides. Spread olive spread on cooled crostini, place decoratively on a serving dish and garnish with either parsley or greens from celery.
3. Grilled chicken drummettes with ancho-cherry barbecue sauce
Ingredients:
1 1/4 cups apple cider vinegar
3/4 cup ketchup
3/4 cup chopped onion
3/4 cup dried tart cherries
1/3 cup (packed) dark brown sugar
1/4 cup water
3 tablespoons mild-flavored (light) molasses
2 large dried ancho chilies (about 1 ounce), stemmed, seeded
2 garlic cloves
1 teaspoon ground coriander
Pinch of ground cloves
3 pounds chicken wing drummettes
Cooking instructions:
Combine all ingredients except chicken in heavy medium saucepan. Bring to boil. Reduce heat to medium-low. Cover; simmer until chilies and cherries are tender, about 20 minutes. Working in batches, purée mixture in blender. Return sauce to pan. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.)
Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Grill until just cooked through, turning occasionally, about 10 minutes. Brush sauce over; continue grilling until glazed, turning chicken and basting often with more sauce, about 5 minutes longer. Serve with remaining sauce.
4. Grilled shrimp with spicy tamarind dipping sauce
Ingredients:
24 jumbo shrimp, shelled and deveined
8 wooden skewers, soaked in water 20 minutes
4 cloves garlic, finely chopped
1/4 cup tamarind paste (found in Asian markets)
1 tablespoon canola oil
1 tablespoon fish sauce
1-2 tablespoons red pepper flakes
1 tablespoon sugar
Cooking Instructions: Heat grill on high. Thread 3 shrimp on each skewer; season with salt and pepper. Dipping sauce: Mix remaining ingredients in a bowl. Grill shrimp until cooked through, about 3 minutes per side. Serve with dipping sauce on the side.
5. Mozzarella-stuffed grilled portobellos with balsamic marinade
Ingredients:
1/4 cup extra-virgin olive oil
2 tablespoons plus 1 teaspoon balsamic vinegar
3 garlic cloves, minced, divided
6 large portobello mushrooms, stemmed
1 1/2 cups panko (Japanese breadcrumbs)
1 cup shredded mozzarella cheese (about 5 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
1/4 cup chopped green onions
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
1/4 cup ( 1/2 stick) butter, melted
Cooking instructions:
Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes. Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.
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