Appetizers for Entertaining During the Holidays

Holiday season is filled with lots of love from family and friends. If it’s your turn to entertain guests this year here are some appetizers that are always an option to make your guests feel welcomed in your humble abode.

Marinated Mushrooms
Light appetizers are always a good selection if you have a heavy meal cooking in the oven. Keep your guests satisfied but not overly full with Marinated Mushrooms (see full recipe). In a medium saucepan bring your water to a boil. Then place your quartered mushrooms into the boiling water for 15 seconds. After your timer dings, rinse the mushrooms off with cold water and drain well. Lastly, combine your mushrooms, diced red onions, finely chopped cilantro, and salt and ground black pepper into a large bowl with your Lite Northern Italian Dressing with Basil and Romano. Refrigerate your marinated mushrooms until your company begins to arrive.                                                                                                

Tuscan Bites 
Appetizers can be useful when you have a moderate meal planned for company. Serve your guests refreshing Tuscan Bites (see full recipe) as you host during the holidays. In a resealable plastic bag, blend diced zucchini, red pepper, red onion, and drained kidney beans. In a separate bowl, thoroughly whisk cilantro and Italian Salad Dressing together. Once contents have been whisked well, pour them into the bag with your veggies. Fuse your Tuscan mixture together until the veggies have been evenly covered. For an enhanced flavor, store your combination for three full days. Then serve your Tuscan Bite mixture in your choice of tortilla scoops.

Eggplant & Tomato Napoleons
Holiday grocery shopping can become very expensive. If you’re looking to save money and time on cooking huge meals then try the Eggplant & Tomato Napoleons (see full recipe) for a heavy appetizer. Start by drizzling your choice of Balsamic Vinaigrette Dressing onto sliced tomatoes. In a pie plate, beat an egg and water until blended. Mix bread crumbs and Parmesan in separate pie plate then combine Mozzarella, your remaining dressing and fresh basil. Prepare your skillet on medium heat. While your skillet is being heated dip your eggplant into the egg mixture. Next, coat it with the crumb mixture and be mindful of coating your eggplant slices on both sides. Once your tomatoes have been coated, place your batches onto the skillet to cook them for three to four minutes until they have reached a golden brown. Finally, create layers of fried eggplant, tomato marinated in Balsamic Vinaigrette Dressing, and mozzarella mixture onto your serving plates.