Maryana Vollstedt - Whats for Dinner: 200 Delicious Recipes That Work Every Time

Start the evening in style by serving a delicious hors doeuvre or appetizer as a prelude to dinner. Your guests will appreciate something to nibble on, especially if wine or drinks are being served. Before a meal, hors doeuvres should tempt the taste buds, not dull the appetite.

The best rule is to keep the cocktail hour short and the hors doeuvres simple.

For an open house, hors doeuvres are heartier and, depending on time of day, often serve as a meal. Offer a variety of complementary hors doeuvres; hot, cold, hearty, and low-calorie should be offered. Select recipes that can be made ahead so that you can enjoy your party. Be sure that hot hors doeuvres are hot and cold ones cold. Provide small plates and napkins. Replenish the food trays often to keep them looking fresh and appealing. S ERVES 8Easy to make, this hearty hors doeuvre is tasty as well as colorful and useful when you are short of time.S ERVES 8Easy to make, this hearty hors doeuvre is tasty as well as colorful and useful when you are short of time.

Use purchased pesto or make your own. 1 package (3 ounces) cream cheese, softened 2 cloves garlic, minced 1 loaf French bread, split lengthwise 1/2 cup , or purchased pesto (see note) 2 tomatoes, seeded, chopped, and drained Freshly grated Parmesan cheese Preheat oven to 350F. In a bowl combine cream cheese and garlic. Spread on cut side of bread. Spread pesto on top. Add tomatoes and Parmesan cheese. Place on a baking sheet and bake until bread is warmed and cheese is melted, about 10 minutes.

Cut into serving pieces and serve immediately. Note: If using purchased pesto, pour off some of the oil that accumulates on the top, then stir to blend before spreading on bread.

S ERVES 8 TO 10 Antipasto is an Italian word for an appetizer served before the meal. Generally, it is an assortment of vegetables, meats, fish, and cheeses arranged on a platter or tray. It can be served as an hors doeuvre or as the first course. Use the following suggestions to create your own antipasto platter. 1 small head cauliflower, broken into florets 1/2 pound fresh green beans 1/2 pound whole mushrooms 2 red bell peppers, and cut into strips Greens for lining the platter, such as Swiss chard, romaine lettuce, or leaf lettuce M EATS AND F ISH (CHOOSE 2 OR 3) 3 ounces dry salami, sliced 3 ounces pepperoni, sliced 3 ounces prosciutto, thinly sliced and rolled 1 cup cooked fresh tuna, or 1 can (71/2 ounces) tuna, drained 1 tin (2 ounces) anchovy fillets, drained C HEESES ( CHOOSE 1 OR 2) 4 ounces provolone cheese, thinly sliced and rolled 4 ounces mozzarella cheese, thinly sliced and rolled 4 ounces goat cheese, cut into 1/2-inch cubes O THER A DDITIONS 1 can (15 ounces) garbanzo beans, drained and rinsed, and marinated in Italian Dressing 1 jar (6 ounces) marinated artichoke hearts, drained 2 hard-cooked eggs, cut into wedges 1 cup well-drained ripe olives 1 bunch green onions 2 tablespoons well-drained capers To prepare vegetables, place cauliflower on steamer rack over gently boiling water, cover, and steam 7 minutes.

Drain under cold water and set aside. Repeat with beans, steam for 5 or 6 minutes, and drain under cold water. Marinate all vegetables, including peppers, separately in Italian Dressing for several hours in refrigerator. To assemble, line a large tray or platter with lettuce leaves. With a slotted spoon arrange drained vegetables in groups on leaves. Add meats, fish, cheeses, garbanzo beans, and artichoke hearts in mounds.

Garnish with eggs, olives, and onions and sprinkle with capers. Serve extra dressing if desired.

M AKES ABOUT 3/4 CUPThis delicious pesto has many uses. Spread on crostini or sourdough bread as an appetizer or mix with cooked pasta for a side dish. It is also good as a topping on grilled polenta. 3/4 cup packed, cut-up, dry sun-dried tomatoes (not in oil) 1 cup boiling water 1/4 cup freshly grated Parmesan cheese 5 large basil leaves 2 parsley sprigs 2 tablespoons pine nuts 2 cloves garlic, cut up 3 tablespoons olive oil 12 to 14 Basic Crostini (recipe follows) In a small bowl soak sun-dried tomatoes in boiling water for 10 minutes to reconstitute them. Drain.

In a food processor combine sun-dried tomatoes, Parmesan cheese, basil, parsley, pine nuts, and garlic and blend briefly. Slowly add oil and process until a smooth paste forms. Stop motor and scrape down sides of bowl, if necessary. If making ahead, cover, and refrigerate. Bring to room temperature before using.

Crostini are simply bread rounds toasted and used as a base for toppings.Crostini are simply bread rounds toasted and used as a base for toppings.

They may be served as an hors doeuvre or with soup or salad. 1/4 cup olive oil 2 large cloves garlic, quartered 1 baguette, cut into slices 1/4- to 1/3-inch thick In a small jar combine oil and garlic. Let stand to absorb flavors, about 30 minutes. Preheat broiler. Arrange bread slices on baking sheet and broil on first side until lightly browned, about 3 minutes. Turn slices over and brush with garlic oil.