Easy, Crowd-pleasing Appetizers
Written 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
• 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
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.
• 1 (15 ounce) round Brie
• 1/2 cup chopped pecans, toasted
• 2 tablespoons brown sugar
• 2 1/2 tablespoons Kahlua
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.
Biltmore Estate Sparkling Blanc de Blancs.
Yields: 4 cups
• 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
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.
Hot Crab and Scallion Dip
• 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
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.
Pork Sausage Balls with Gruyere and Sage
Yields: Approximately 30 Sausage Balls
• 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
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).