Quick Appetizers with the Serious Foodie Sauces

The Serious Foodie sauces can be used in lots of different ways – and here we show their versatility with some fast, easy, and fun small plates.  You can find our sauces at Serious-Foodie.com.

Cheese “Lollipops”

wooden spoonsWe found these cool bamboo spoons at PerfectStix.com,  and we were inspired to use them in this fun dish.

The idea of this dish is simple to scoop up a bit of soft cheese onto the spoon, then use one of the sauces as a condiment.  We suggest brie, Camembert, or Gorgonzola dolce (our favorite).  We add a bit of dressed arugula to the dish, which adds color and taste contrast.  Try either the Blood Orange/Aji Panca vinaigrette, or the Fig/Orange vinaigrette recipes for the dressed greens.

Prosciutto Fruit Roll Ups

Find a nice, thinly sliced prosciutto, speck (smoked prosciutto) or Serrano ham; the salty ham makes a great contrast against sweet fruit such as pears, peaches, or mangoes.

Here we rolled the prosciutto onto pears, and finished with a bit of the Serious Foodie Fig/Orange sauce.  On the other side of the dish is prosciutto rolled onto slices of mango, finished with the Serious Foodie Mango/Aji Amarillo sauce.  Add some dressed greens, and maybe a side of feta or ricotta salata (dried ricotta).

Salami Crisps and Parmesan Crisps

We like simple – especially simple, tasty, and impressive.  These two recipes work as fun starters at any event, any time of the year.

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Salami Crisps:

  1. Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.
  2. Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)

Parmesan Crisps:

  1. Grate 1 cup Parmigiano-Reggiano.  I like to use large holes of a box grater, but this recipe works just as well with finer grated cheese.
  2. Arrange 6 mounds (1 rounded tablespoon each) of cheese 3 inches apart on liner or parchment paper, then flatten each mound lightly with a metal spatula to form a 3-inch round.
  3. Bake until golden, 7 to 10 minutes, then transfer crisps with spatula to a rack to cool completely, about 5 minutes.
  4. If you want some variation, add some fresh herbs to the cheese – such as fresh basil.

We like to use the Fig/Orange sauce with both dishes.  A nice Valpolicella works well with these appetizers.