Appetizer recipes?

I'm hosting my mom's 50th birthday party and i'm looking for good appetizer recipes. If you have any other recipes or ideas that would be good for this party it would be much appreciated.





Thank youAppetizer recipes?
I'm a fan of simple appetizers....I think it's better to have lots of simple appetizers and that way you have some time left to devote to making desserts!!





Try taking a french loaf, cutting it in slices on a slight diagonal and toasting them. When they are just slightly golden, put a slice of Brie/Camembert on each and top with a slice of a sour apple (ex. Granny Smith). Then put back under the broiler until apple is slightly warmed and brie is melted. Alternatively, you can toast the bread and cut the brie ahead of time and buy pre-sliced apples at the supermarket. Then you just have to assemble them and put under the broil at the last minute.





For an easy-to-eat-while-standing-and-socializi鈥?dessert, try this spin on Pavlova: Buy a container of meringues, a carton of strawberries and some whipped cream (or make your own whipped cream for more flavor). Slice the strawberries. Take two meringues, put a dollop of whipped cream on the flat side of each, then put 2 or 3 strawberry slices between (depending on the size of the meringues). Then put them together. Keep in the fridge until you're ready to serve them, so that the cream doesn't melt all over the place!Appetizer recipes?
I'd defnitely check out http://www.highclassrecipes.com


I saw some great Appetizer Recipes on the website.





Good luck.
Here is a beverage that I used once and everyone liked it!!





Old Cuban From Food Network Kitchens





1 handful fresh mint leaves (about 1 large sprig) plus more for garnish


1 1/2 ounces aged rum


1/2 ounce freshly-squeezed lime juice (1 lime)


1 to 1 1/2 teaspoons superfine sugar or 1/2 ounce Simple Syrup, recipe follows


2 dashes bitters, (recommended: Angostura)


Ice cubes


1 1/2 to 2 ounces dry Champagne, Prosecco or other sparkling wine





Muddle the mint leaves with the rum, lime juice, Simple Syrup, and bitters in a cocktail shaker. Add ice, cover, and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, the drink is ready when the shaker mists up.) Pour the muddled liquid into a chilled champagne flute, holding back the ice, but letting some of the mint leaves fall into the glass. Add enough Champagne to almost fill the glass to the top. Garnish with a sprig of mint. Drink.





Simple Syrup:


1 cup sugar


1 cup water





Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator.


Yield: about 1 1/2 cups





For the appetizers:





Sliced Tomatoes with Fresh Basil and Aged Balsamic





2 to 3 ripe beefsteak tomatoes, sliced


1/2 cup fresh basil leaves


2 teaspoons balsamic vinegar (preferably aged)


2 teaspoons olive oil


Salt and ground black pepper





Arrange tomato slices on a plate. Layer with basil leaves. Drizzle vinegar and oil. Sprinkle salt and black pepper over top.





Roquamole





1 cup crumbled Roquefort or St. Agur


1/4 cup sour cream


2 ripe avocados


2 tablespoons finely sliced scallions


1/4 cup jarred sliced pickled green jalapenos


1/4 teaspoon paprika


1 bag blue corn tortilla chips





Crumble or mash the blue cheese with the sour cream in a bowl. Mash in the avocados. If they are ripe, a fork should be all you need. Roughly chop the sliced jalapenos and stir them into the mixture along with the finely sliced scallions. Arrange in the center of a plate or dish, dust with paprika and surround with tortilla chips. Dive in.





Eggplant Gratin





Good olive oil, for frying


3/4 pound eggplant, unpeeled, sliced 1/2-inch thick


1/4 cup ricotta cheese


1 extra-large egg


1/4 cup half-and-half


1/2 cup plus 2 tablespoons freshly grated Parmesan


Kosher salt and freshly ground black pepper


1/2 cup good bottled marinara sauce








Preheat the oven to 400 degrees F.


Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.





Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.





In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.





Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
Try this one...it is a superaddictive cracker topper-Here is a link to the article I wrote about it





http://www.ehow.com/how_2196805_cheese-ball-appetizer.html