The recipes I am going to post next are not desserts, as you will see, and not related to baking. But they are just too good not to share.
I like the idea of spreads and dips as appetizers. Most of them can be made a night before and kept in a fridge till the party time. You can vary presentation by serving them with crackers of you choice, crostini, or fresh artesian bread, or vegetables.
They are perfect for buffet-style entertaining.
- Artichoke and Fennel Caponata
- Spicy Spanish Eggplant Dip
- Sun-Dried Tomatoes and Parmigiano Dip
- Roasted Eggplant and Bell Pepper Spread
- Smoked Salmon Spread
- Capers and Lemon Dip