6 appetizer recipes that will make your party the tastiest – Minneapolis Star Tribune
It’s the most wonderful time of the year, and appetizers are a big reason why.
While some people prefer the elegance and civility of seated holiday dinners, for years our family has eschewed that tradition and went all in on small bites. We’ve never met a mushroom we wouldn’t stuff, a dip that wasn’t worth trying or a cheese we couldn’t melt.
But old habits are hard to break, and the same tried-and-true appetizers tend to appear year after year. As delicious as they are, sometimes the spread could use an infusion of creativity. What some call tradition, others might call a rut.
This year, let’s go out on a limb and make something different — or add a different twist to some of your favorites. Are you up for the culinary challenge?
Go ahead, keep the deviled eggs but add smoked trout. Buy an unfamiliar cheese or make a new dip and serve with homemade crackers instead of store-bought. Sneak in vegetables with zucchini fritters. Who knows, one of today’s recipes might become your new favorite tradition.
Tomato Jam Tartlets
Makes 24 tartlets.
Note: Serve these simple, festive bites warm or at room temperature. Both the jam and the tartlets can be made in advance. You’ll have leftover jam, which can be stored in an airtight container in the fridge for up to a week, or frozen for up to 3 months. Use leftover jam on anything from burgers and sandwiches to egg dishes. From local recipe developer Laura Doerr, @waystomyheart.
• 2 tbsp. olive oil
• 2 lb. tomatoes, roughly chopped
• 1/2 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp. brown sugar
• 2 tbsp. balsamic vinegar
• 1 tsp. fresh thyme, plus more for garnish
• 1 tsp. fresh rosemary
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1 sheet puff pastry, thawed
• 1/2 c. ricotta cheese
Add olive oil, tomatoes, onion, garlic, brown sugar, vinegar, thyme, rosemary, salt and pepper to a large skillet. Stir together and bring to a boil over medium-high heat. Reduce heat to low and simmer uncovered for 30 minutes, or until desired jam consistency is reached. Stir every few minutes to avoid sticking or burning.
Preheat oven to 400 degrees. …….