A collection of amazingly delicious appetizer recipes from Frisco Style Magazine

Prep Time: 15 minutes

Cook Time:

Servings: 4

INGREDIENTS

JALAPEÑO CHEESEBALL BITES

• 2 cup(s) sharp cheddar cheese
• 8 ounce(s) cream cheese softened
• 1/3 cup(s) mayonnaise
• 1/4 teaspoon(s) garlic powder
• 1/4 teaspoon(s) cayenne pepper
• 1/4 teaspoon(s) onion powder
• 2 jalapenos seeded
• 4 ounce(s) diced pimento
• salt and pepper
• 1/3 pound(s) crispy bacon chopped
• 1 cup(s) pecans chopped

CREAM CHEESE OLIVES

• 8 ounce(s) cream cheese softened
• 1/2 cup(s) crumbled feta cheese
• 2 tablespoon(s) whole milk
• 1/2 teaspoon(s) ground black pepper
• 30 olives pitted
• 2 tablespoon(s) chopped pecans
• 2 tablespoon(s) olive oil

SALMON CUCUMBER BITES

• 2 cucumbers cut
• 1 pound(s) smoked salmon cut
• 8 ounce(s) cream cheese softened
• 3 tablespoon(s) fresh dill chopped
• 1 tablespoon(s) horseradish
• 1 tablespoon(s) Heavy Cream

CHEESE WEDGE TUXEDOS

• 1 block(s) white cheese
• crackers
• black olives

BACON AND BREAD ASPARAGUS

• 15 spear(s) asparagus
• 8 slice(s) bacon
• 1 can(s) flavored breadsticks

BALSAMIC BEEF CROSTINI

• 1/2 pound(s) thin cut steak
• 1/2 cup(s) olive oil
• 1/3 cup(s) balsamic vinegar
• 2 tablespoon(s) Worcestershire sauce
• 2 clove(s) garlic minced
• salt and pepper
• 1 French baguette sliced and roasted
• 8 ounce(s) cream cheese
• 2 cup(s) arugula
• balsamic vinaigrette

INSTRUCTIONS

JALAPEÑO CHEESEBALL BITES

1. Combine the cheese, mayonnaise, garlic and onion powder, cayenne pepper, pimento and jalapeños in a bowl and blend. Season the mixture with salt and pepper, cover and refrigerate it until it firms. Combine the chopped pecans and cooked bacon in a bowl. Roll the pimento cheese into tablespoon-size balls and roll them into the bacon-pecan mixture. Just before serving, put a pretzel stick in each ball.

CREAM CHEESE OLIVES

1. In a bowl, combine cheeses, milk and pepper. Beat at medium speed until smooth. Pipe the cheese mixture into the olives and top with pecans. Drizzle the olives with oil.

SALMON CUCUMBER BITES

1. Peel the cucumbers and slice them into one-inch circles. Place them in the refrigerator. Place the cream cheese, dill, horseradish and cream in a bowl and beat until combined. Spread one teaspoon of cream cheese on each cucumber slice, then top each slice with a piece of smoked salmon. Insert a toothpick down the center.

CHEESE WEDGE TUXEDOS

1. Cut the cheese into triangular wedges and place them on the crackers. Cut up the olives into button and bowtie shapes and place on top of cheese.

BACON AND BREAD ASPARAGUS

1. Preheat your oven to 375 degrees. Cook your bacon in the oven on a tray for about 6 minutes. Turn the temperature down to 350 degrees. Cut up the bread stick dough so you end up with 15 pieces. Secure the bacon at the bottom of the asparagus spear with a toothpick and wrap it to the other end of the asparagus. Wrap the dough around exposed portions of the asparagus. Repeat this step for the remaining spears. On a greased baking sheet, cook the spears for about 20 minutes.

BALSAMIC BEEF CROSTINI

1. Put the marinade ingredients in a bag. Seal, shake and refrigerate for one hour. Toast the bread in the oven. Spread about one teaspoon of cream cheese onto the bread then top with arugula. Set aside. Cook the steak and let it rest for 10 minutes after cooking. Cut the steak into triangles and place it on top of the arugula. Right before serving, drizzle about 1/2 teaspoon of balsamic vinaigrette over each crostini.