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Easy, Crowd-pleasing Appetizers

Posted on 10/04/2012 by Marissa Jamison

If you’re rushed for time, but want to pull together a last-minute gathering, these are the recipes for you. They’re short on prep time, but long on flavor. Pair them with our recommended wines and you have a splendid spread without the fuss.

Smoked Salmon Bruschetta | Kahlua-Pecan Brie | Spiced Nuts | Hot Crab & Scallion Dip | Pork Sausage Balls with Gruyere & Sage

 

Smoked Salmon Bruschetta

Serves 6

Ingredients:
• 1 good quality baguette
• 4 ounces Biltmore Smoked Salmon (found in Ingles and Food City)
• 1 ounce cream cheese
• 1 tablespoon. finely chopped red onion
• 1 tablespoon finely chopped capers
• 1 tablespoon olive oil
• 2 ounces dill Havarti cheese, grated

Method:
Heat oven to broil. Slice baguette on a diagonal into six ½ inch slices. Cut salmon on a diagonal into 6 thin slices. Blend together cream cheese, onions, and capers and set aside. Brush olive oil on one side of bread, arrange on a baking sheet oil side down and broil until it begins to brown, approximately 3–5 minutes.

Turn bread over, spread with cream cheese mixture, top with salmon slices, and sprinkle with shredded cheese. Return to broiler until cheese begins to melt, approximately 3–5 minutes. Can be prepared in advance and refrigerated.
Total time: 15 minutes.

Pair with Biltmore Estate Sparkling Blanc de Blancs.

 

Kahlua-Pecan Brie

Ingredients:
• 1 (15 ounce) round Brie
• 1/2 cup chopped pecans, toasted
• 2 tablespoons brown sugar
• 2 1/2 tablespoons Kahlua

Method:
Remove rind from the top of the cheese, cutting to within 1/2” of edge. Combine pecans, brown sugar and Kahlua; spread over cheese. Bake at 350 degrees for 5 minutes or just until soft. Serve immediately with gingersnaps or apple slices.

Pair with
Biltmore Estate Sparkling Blanc de Blancs.

 

Spiced Nuts

Yields: 4 cups

Ingredients:
• 4 Cups Unsalted Assorted Nuts
• 4 Tbsp. Butter
• 6 Tbsp. Granulated Sugar
• 1 tsp. Kosher Salt
• 1/2 tsp. Cayenne Pepper
• 1/2 tsp Cinnamon
• 1 tbsp. Water

Method:
Heat nuts in a dry skillet until they begin to toast (about 4 minutes). Add butter and continue to cook until starting to brown. Add spices, sugar, water, and salt. Cook until sauce thickens and glazed (approx 5 minutes). Transfer to a foil lined baking sheet and separate with a fork. Let nuts stand until cooled and sugar has hardened (approx 15 minutes). Store in an airtight container until needed.

Pair with Biltmore Riesling or Biltmore Estate Sparkling Blanc de Blancs.

 

Hot Crab and Scallion Dip

Serves: 8–10

Ingredients:
• 8 oz. Softened Cream Cheese
• 6 oz. Lump Crab Meat (Picked ,reserving crab liquid)
• 1/4 cup Scallions (Chopped)
• 2 tsp.Lemon Juice
• 1/2 tsp. Worcestershire Sauce
• 1/4 tsp. Paprika
• 1/4 tsp. Kosher Salt

Method:
Preheat oven to 375 degrees. Place all ingredients in a medium sized mixing bowl and mix together thoroughly with a rubber spatula. Place in an oven proof dish and bake until hot (approx 10 minutes). Serve warm with desired crackers.

Pair with Biltmore Sauvignon Blanc or Biltmore Estate Sparkling Blanc de Blancs.

 

Pork Sausage Balls with Gruyere and Sage

Yields: Approximately 30 Sausage Balls

Ingredients:
• 1 lb. Pork Breakfast Sausage (not links)
• 1/2 lb. Shredded Gruyere Cheese
• 1/2 lb. Shredded Sharp White Cheddar Cheese
• 2 Cups Bisquick
• 1/8 tsp. Ground Black Pepper
• 1/8 tsp. Red Pepper Flakes
• 1/2 tsp. Rubbed Sage

Method:
Preheat Oven to 350 degrees. Place all ingredients in a medium mixing bowl. Mix well with hands until all ingredients are incorporated. Form mixture into round walnut sized balls. Place on a greased sheet pan. Bake until golden brown and cooked through (approx. 12-15 minutes).

Pair with Biltmore Riesling or Biltmore Estate Sparkling Blanc de Blancs.

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