Tag Archives: hors d’oeuvres

Nectarine Fig Burrata Bruschetta

Nectarines and figs top this light and delicious Burrata Bruschetta recipe, perfect served as an appetizer at summer parties!

Nectarine Fig Burrata Bruschetta Recipe

Over the years, I’ve heard people mention the 5 Love Languages. I went to look them up and I found Burrata nowhere on the list, so I’m pretty sure they made a mistake! 😉

Just in case anyone was wondering, my 5 love languages go something like this:

  1. Coffee
  2. Burrata
  3. Tacos
  4. Beer
  5. Pizza

I believe my next book will be entitled “The 5 Love Languages of a Foodie” haha!

Read the full post here!

Grilled Vegetables with Ancho Chili Sauce

Ancho Chili Sauce is served in ramekins or small cups with grilled vegetables for a delicious, healthy, vegetarian and gluten free party appetizer!

Grilled Vegetables in Spicy Chili Dipping Sauce

I’m so excited, not only to share this delicious new recipe from my 2 Year Blogiversary Party, but also to share a couple of party pics with all of you!

My amazing photographer Stacy did such a great job of capturing all the awesome people that came out to the party!

You can check out more of her work, including weddings, art and really cute babies, on her website!

Whitney Bond and girl friends at Little Leopard Book Party

Whitney Bond and friends at Little Leopard Book Party

Thank you to everyone who came out, enjoyed the food, sipped champagne and made the party so much fun!

Now back to those veggie cups!

Vegetables in Ancho Chili Dipping Sauce

The Veggies with Ancho Chili Sauce paired perfectly with the Mini Tacos and Jicama Chips with Mango Salsa that were also served at the party.

Altogether, Chef Fernanda put together a delicious spread of hors d’oeuvres!

I re-created Fernanda’s dish at home so I could share the recipe with all of you!

Grilled Vegetables with Ancho Chili Sauce Ingredients

Ancho Chili Sauce Ingredients

  • 4 dried ancho chilies
  • 2 habanero peppers
  • 1 tbsp sriracha
  • 1 cup ketchup
  • 1 tsp paprika
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 cup sour cream
  • 1 cup ancho chili water

Serve with

  • 4-6 carrots (cut into matchsticks)
  • 2 zucchinis (cut into matchsticks)
  • 1 cup heirloom cherry tomatoes

Begin by slicing off the tops of the ancho chilies and removing the seeds. Next, tear the ancho chilies in large strips.

Ancho Chilies

Boil a small pot of water, then add the ancho chili strips and remove the water from the heat.

Cooking with Ancho Chilies

Allow the chilies to soak in the water for 20-30 minutes.

In the meantime roast the habaneros and grill the carrots and zucchini over medium heat. The carrots should grill for 15-20 minutes, while the zucchini only needs 10-15 minutes on the grill.

Grilled Vegetable Recipe

Once the ancho chilies are soaked and the habaneros are roasted, remove the ancho chilies from the water, reserving the soaking water.

Ancho Chili Sauce Recipe

Peel and de-seed the habaneros, then add both chili peppers to a blender with the sriracha, ketchup, paprika, salt and pepper.

Ancho Chili Sauce Recipe

Blend for 15-20 seconds.

Ancho Chili Sauce Recipe

Add the sour cream and 1 cup of the reserved ancho chili water. Blend well.

At this time, the carrots and zucchini should be all grilled up. Prepare the tomatoes by skewering them on a toothpick.

Grilled Vegetables for Dipping

Pour the ancho chili sauce in small cups or ramekins, then place the vegetables in the cups.

Vegetables with Ancho Chili Sauce

These are great for tray passed hors d’oeuvres or individual appetizers.

Grilled Vegetables with Spicy Chili Sauce

You could also serve a large bowl of the ancho chili sauce with a veggie tray, did someone say football watch party, labor day BBQ? Oh yes!

Grilled Vegetables in Ancho Chili Sauce

Grilled Vegetables with Spicy Chili Sauce
5 from 1 vote
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Grilled Vegetables with Ancho Chili Sauce

Ancho Chili Sauce is served in ramekins or small cups with grilled vegetables for a delicious, healthy, vegetarian and gluten free party appetizer!

Course Appetizer, Snack
Cuisine Mexican
Prep Time 45 minutes
Total Time 45 minutes
Servings 4 cups ancho chili sauce
Calories 357 kcal
Author Whitney Bond

Ingredients

  • 4 dried ancho chilies
  • 2 habanero peppers
  • 1 tbsp sriracha
  • 1 cup ketchup
  • 1 tsp paprika
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 cup sour cream
  • 1 cup ancho chili water
  • 6 carrots cut into matchsticks
  • 2 zucchinis cut into matchsticks
  • 1 cup heirloom cherry tomatoes

Instructions

  1. Begin by slicing off the tops of the ancho chilies and removing the seeds.
  2. Next, tear the ancho chilies in large strips.
  3. Boil a small pot of water, then add the ancho chili strips and remove the water from the heat.
  4. Allow the chilies to soak in the water for 20-30 minutes.
  5. In the meantime roast the habaneros and grill the carrots and zucchini over medium heat.
  6. The carrots should grill for 15-20 minutes, while the zucchini only needs 10-15 minutes on the grill.
  7. Once the ancho chilies are soaked and the habaneros are roasted, remove the ancho chilies from the water, reserving the soaking water.
  8. Peel and seed the habaneros, then add both chili peppers to a blender with the sriracha, ketchup, paprika, salt and pepper.

  9. Blend for 15-20 seconds.
  10. Add the sour cream and 1 cup of the reserved ancho chili water. Blend well.
  11. At this time, the carrots and zucchini should be all grilled up.
  12. Prepare the tomatoes by skewering them on a toothpick.
  13. Pour the ancho chili sauce in small cups or ramekins, then place the vegetables in the cups.

Jicama Chips with Mango Salsa

A simple, fresh and light appetizer, these jicama chips topped with spicy sriracha and mango salsa are easy to make and filled with flavor!

Jicama Tostadas with Mango Salsa at Bailiwick San Diego

Today is the day the blog turns 2!  I’m so excited to toast champagne, chow down on delicious hors d’oeuvres and take pictures with fun photo props!

Jicama Tostadas with Mango Salsa

Chef Fernanda has created some delicious and refreshing treats for the party, including the Mini Tacos I shared on Tuesday and these light jicama chips with mango salsa!

I re-created this dish at home as a great appetizer for dinner last night!

Jicama Chips with Mango Salsa Ingredients

Ingredients

  • 2 cups mango salsa
  • 1 medium jicama (sliced into chips)
  • 2 tbsp sriracha
  • 2 tbsp fresh cilantro

Begin by peeling and slicing a medium size jicama into app. 24 “chips”.  I used a small pastry cutter to get perfectly round chips.

Put a small dollop of sriracha in the middle of each jicama chip.

Spicy Jicama Chips with Mango Salsa

Top with the mango salsa.

Jicama Tostadas with Mango Salsa Recipe

Garnish with fresh cilantro.

Raw Jicama Chips with Mango Relish

I’ve always loved jicama chips for dipping guacamole, but now I love them as this cute little appetizer as well!

Jicama Chips with Mango Salsa

I look forward to seeing many of you tonight at the blogiversary party!

For those of you that are not able to make it, be sure to follow me on Instagram for tons of pictures live from the event!

Jicama Chips with Mango Salsa

Raw Jicama Chips with Mango Relish
5 from 1 vote
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Jicama Chips with Mango Salsa

A simple, fresh and light appetizer, these jicama chips topped with spicy sriracha and mango salsa are easy to make and filled with flavor!

Course Appetizer, Snack
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 24 chips
Calories 18 kcal
Author Whitney Bond

Ingredients

  • 2 cups mango salsa click link for recipe
  • 1 medium jicama sliced into chips
  • 2 tbsp sriracha
  • 2 tbsp fresh cilantro

Instructions

  1. Peel and slice a medium size jicama into app. 24 “chips”.

  2. Put a small dollop of sriracha in the middle of each jicama chip.
  3. Top with the mango salsa.
  4. Garnish with fresh cilantro.

Mini Polenta Pizza with Roasted Tomatoes and Bacon

Mini Polenta Pizza’s are topped with roasted tomatoes, pesto, parmesan & bacon. They’re easy to make, gluten free & make the perfect party appetizers!

Sun Dried Tomato Basil Mini Polenta Pizzas

Going “Glutenless in August” has also left me “Pizza-less in August”!

Since we’ve already established my obsession with pizza (see: Prosciutto Arugula Thin Crust Pizza, Deep Dish Pepperoni Pizza and Roasted Vegetable Vegan Pizza, to name a few) you can see how this could be a problem for me!

Gluten Free Polenta Pizzas with Roasted Tomatoes and Bacon

Last week I was really craving pizza so I did what any good food blogger would do, I placed all of the delicious components of pizza on top of polenta in little ramekins to form mini polenta pizzas!

Sun Dried Tomato Mini Polenta Pizzas

While the texture isn’t the same as traditional pizza, the flavor sure is!

As I dug my fork into one of these little pizza delights, the pesto seeped into the creamy polenta, giving it amazing flavor, while the roasted tomatoes give it a burst of freshness, topped with creamy mozzarella and crispy bacon.

This dish is packed with so many amazing flavors, it was really hard to put my fork down!

Mini Polenta Pizza Ingredients

Mini Polenta Pizza Ingredients

  • 2 cups cherry tomatoes
  • 4 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp black pepper
  • 2 tbsp fresh basil (chopped)
  • 4 slices bacon
  • 18 oz prepared polenta
  • ¼ cup sun dried tomato pesto
  • 1 cup mozzarella cheese
  • ¼ cup sun dried tomatoes

Mini Polenta Pizza Instructions

Preheat the oven to 400°F.  Place the tomatoes and garlic on a baking sheet covered with foil.  Drizzle with the olive oil and vinegar, then top with the black pepper and fresh basil.

Roasted Tomato and Garlic Bruschetta Recipe

Place into the oven for 25 minutes.

While the tomatoes are roasting, cook the bacon until crispy.

Place the polenta in the bottom of 6 soufflé ramekins.

Gluten Free Mini Polenta Pizzas

Top with the pesto.

Sun Dried Tomato Pesto Polenta Pizzas

Then the roasted tomatoes and garlic.

Roasted Tomato and Garlic Polenta Pizzas

Add the mozzarella cheese.

Mini Roasted Tomato Mozzarella Pizzas

Top with the crispy bacon.

Individual Tomato Bacon Polenta Pizzas

Place into the 400° oven for 8-10 minutes or until the cheese is melted.

Individual Gluten Free Polenta Pizzas

Top with the sun dried tomatoes and garnish with additional basil.

Sun Dried Tomato Basil Bacon Polenta Pizzas

Sometimes a random craving will lead to a beautiful new discovery. This dish is definitely one delightful discovery!

Sun Dried Tomato Mozzarella Polenta Pizzas

I ate two of these for dinner, but one would be great as a starter or hors d’oeuvre at a dinner party!

The presentation is beautiful and they look as if they’re “high maintenance pies” but really they’re very quick and easy to prepare!

Sun Dried Tomato Basil Mini Polenta Pizzas
5 from 1 vote
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Mini Polenta Pizzas with Roasted Tomatoes and Bacon

Mini Polenta Pizza's are topped with roasted tomatoes, pesto, parmesan & bacon. They're easy to make, gluten free & make the perfect party appetizers!

Course Appetizer, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 mini pizzas
Calories 272 kcal
Author Whitney Bond

Ingredients

  • 2 cups cherry tomatoes
  • 4 cloves garlic
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ¼ tsp black pepper
  • 2 tbsp fresh basil chopped
  • 4 slices bacon
  • 18 oz prepared polenta
  • ¼ cup sun dried tomato pesto
  • 1 cup mozzarella cheese shredded
  • ¼ cup sun dried tomatoes julienned

Instructions

  1. Preheat the oven to 400°F.

  2. Place the tomatoes and garlic on a baking sheet covered with foil.

  3. Drizzle with the olive oil and vinegar, then top with the black pepper and fresh basil.
  4. Place into the oven for 25 minutes.
  5. While the tomatoes are roasting, fry the bacon on the stove in a large skillet over medium high heat until crispy.

  6. Place the polenta in the bottom of 6 soufflé ramekins.

  7. Top with the pesto, roasted tomatoes and garlic.
  8. Add the mozzarella cheese, then the crispy bacon.
  9. Place into the 400°F oven for 8-10 minutes or until the cheese is melted.

  10. Top with the sun dried tomatoes and garnish with additional basil.

Buffalo Chicken Phyllo Rolls

Buffalo Chicken Phyllo Rolls have a light, flakey crust filled with spicy buffalo chicken and cool blue cheese crumbles. Serve these as a fun and delicious party app or main dish!

Buffalo Chicken Phyllo Wraps

After preparing loads of delicious recipes containing buffalo sauce for my friends graduation party this weekend, I caught the “Buffalo Sauce Bug” and decided to come up with a totally new recipe featuring the delicious sauce!

Buffalo Chicken Phyllo Rolls

I had a roll of phyllo dough in the fridge, so I decided to wrap the buffalo chicken in the flakey, delicious exterior, then pack the inside with some my favorite buffalo sauce accouterments like blue cheese and carrots!

Buffalo Chicken Phyllo Wraps

The result was a flavorful roll packed with spiciness, creaminess and crunch, wrapped in a light, flakey crust!

Buffalo Chicken Phyllo Roll Ingredients

Buffalo Chicken Phyllo Rolls Ingredients

  • 20 sheets phyllo dough
  • 1/4 cup olive oil
  • 2 cups cooked shredded chicken
  • 1/2 cup buffalo sauce
  • 1/2 cup carrots (shredded)
  • 1/2 cup  pepperoncinis (sliced)
  • 1/4 cup blue cheese crumbles
  • 1/4 cup blue cheese dressing (optional – for dipping)

Buffalo Chicken Phyllo Rolls Instructions

Divide the phyllo dough into two stacks of 10 sheets, brush each sheet of phyllo dough lightly with the olive oil.

Phyllo Dough

Combine the buffalo sauce with the shredded chicken, then place the chicken evenly apart in three small sections in the middle of both stacks of phyllo dough.

Buffalo Chicken Phyllo Dough

Top with the carrots, pepperoncinis and blue cheese crumbles.

Buffalo Chicken Phyllo Rolls

Slice the phyllo dough in between each section.

Buffalo Chicken Phyllo Rolls

Begin by folding the short sides of the phyllo dough over the filling.

Buffalo Chicken Phyllo Wraps

Fold the other two sides over the middle and flip over, then brush the top of the roll with olive oil. Repeat until all 6 are complete.

Buffalo Chicken Phyllo Wraps

Place in the oven at 400° for 15 minutes.

Buffalo Chicken Phyllo Dough

Crispy, golden perfection!

Buffalo Chicken Phyllo Rolls

Slice in half and serve with blue cheese dressing on the side.

Buffalo Chicken Phyllo Wraps

While I enjoyed these for dinner tonight with my roomie, I will definitely double the recipe, cut them in half and serve them as hors d’oeuvres at my next party!

Buffalo Chicken Phyllo Rolls

Who wants to be invited to that party? 😉

Buffalo Chicken Phyllo Wraps

 

Buffalo Chicken Phyllo Wraps
5 from 1 vote
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Buffalo Chicken Phyllo Rolls

Buffalo Chicken Phyllo Rolls have a light, flakey crust filled with spicy buffalo chicken and cool blue cheese crumbles. Serve these as a fun and delicious party app or main dish!

Course Appetizer, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 rolls
Calories 383 kcal
Author Whitney Bond

Ingredients

  • 20 sheets phyllo dough
  • 1/4 cup olive oil
  • 2 cups cooked chicken shredded
  • 1/2 cup buffalo sauce
  • 1/2 cup carrots shredded
  • 1/2 cup pepperoncinis sliced
  • 1/4 cup blue cheese crumbles
  • 1/4 cup blue cheese dressing optional – for dipping

Instructions

  1. Divide the phyllo dough into two stacks of 10 sheets.

  2. Brush each sheet of phyllo dough lightly with olive oil.
  3. Combine the buffalo sauce with the shredded chicken in a medium mixing bowl.

  4. Place the chicken evenly apart in three small sections in the middle of both stacks of phyllo dough.
  5. Top the chicken with the carrots, pepperoncinis and blue cheese crumbles.

  6. Slice the phyllo dough in between each section.
  7. Begin by folding the short sides of the phyllo dough over the filling.
  8. Fold the other two sides over the middle and flip over, then brush the top of the roll with olive oil.
  9. Repeat until all 6 are complete.
  10. Place in the oven at 400°F for 15 minutes.

  11. Slice in half and serve with blue cheese dressing.