Appetizer Recipes for Progressive Christmas Supper

Serve bruschetta. Start with baguettes, spray both sides with olive oil, and broil both sides just prior to guests' arrival. (Even those store-bought bread crisps aren't bad).

Easiest topping: store-bought pesto.

Best topping: my daughter's traditional tomato bruschetta recipe.
2 large tomatoes, chopped
1 clove garlic, minced
6-8 basil leaves, slivered, plus a few more for a garnish
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
? teaspoon kosher salt (or to taste)
? teaspoon garlic salt (or to taste)
? teaspoon garlic powder (or to taste)

Antica Posta's (Atlanta) topping: Cannellini beans. Our easy version:
Progresso canned cannelli beans (drained)
Add the following to taste:
Garlic salt
Italian flat-leaved parsley, coarsely chopped
Olive oil
A touch of butter
A touch of freshly-squeezed lemon
Simmer until warm.

You've got the red and green for Christmas colors, plus a third topping (an odd number is aesthetically more pleasing to the eye IMO) that is warm.

I Need some "Killer Appetizer Recipes" for Progressive Christmas Supper. :idontno:

"Borrowed" from Smiling Fish when they stopped serving it: goat cheese and olive tapanade on sliced baguette.

I make New Orleans style olive salad, like you would make for a muffaletta, then heat goat cheese for about 15-20 seconds in the microwave. Spread a little cheese on the bread, top with olive salad (I usually just serve the parts and let folks assemble themselves). Big time yummy.

And, of course, when in doubt, hit the Southern Living website for appetizer recipes.

Can you post the recipe for the olive salad? I would like to take this to a party Saturday night. Thank you!!!

Also from Southern Living:

1/2 c black olives
1/2 c green olives w/pimentos
1/2 c pickled vegetables (called gardiniera or something like that in the grocery store - it is always right with the pickles and olives)
Minced garlic to taste
approx 1 tsp Olive Oil

I chop the olives, vegetables and garlic in my "slam chopper" (one of those Pampered Chef things where you bang on the top) but a food processor would really be better. Then, add olive oil until it holds together.

Adjust the proportions of the olives and vegetables to your taste - I always add more black olives.

This is great for muffalettas or appetizers.

Thank you very much. I have a "slam chopper as well". I don't have a food processor, so the olives and veggies will get slammed!!!!!!! ;-)

I swear, this is the only thing I use that slam chopper for!

I use the slam chopper to chop the pretzels when I make the Strawberry Pretzel Jello thingy:cool:

Maybe there's a new topic here - "Slam Chopper recipes"! :clap_1:

Hmm, I've never heard of a slam chopper. I was just talking about smashing candy canes for peppermint bark and it sounds like this might be the product I need.

This:

https://www.pamperedchef.com/ordering/prod_details.tpc?prodId=240&catId=4

is the Pampered Chef version, but I know I've seen less expensive ones at the kitchen store at Silver Sands.

The link didn't show a product but is it this one?

Hmm, I've never heard of a slam chopper. I was just talking about smashing candy canes for peppermint bark and it sounds like this might be the product I need.