An appetizer party is a great way to showcase your skills as a chef while avoiding the cost and time commitment of making a big, fancy dinner. Make a few quick, solid appetizers, stock up the bar, and your party is on it's way to full swing. With plates of little bites strategically placed around the party, your guests will be encouraged to mix, mingle and munch (as well as other alliterative verbs), and everyone will feel satisfied but not too full to dance. Which is really the whole point of a party, no?
Good appetizer options include: chips and dip, crudite, bruschetta on toast, grilled chicken skewers, and, my favorite, roasted figs with gorgonzola and honey. Here's the recipe.
Roasted Figs with Gorgonzola and Honey
This recipe is a snap to make, and the figs are delicious both warm and at room temperature. Be sure to leave out an empty bowl for the discarded fig stems.
- 10-12 fresh figs, any color (I used black mission figs), sliced in half lengthwise
- 1/4 cup olive oil
- 1 teaspoon fresh thyme, chopped
- salt and pepper, to taste
- 1/4 cup gorgonzola crumbles
- 1/4 cup honey
Preheat the oven to 375ºF.
Cover a cookie sheet with tin foil (this makes for easy clean up), and lay the figs on the sheet, cut side up.
Drizzle the olive oil over the figs, lightly coating each one, and then sprinkle each with a bit of thyme, salt and pepper. Place the figs in the oven and bake for about 15 minutes, until figs look slightly puckery and juice is beginning to leak from the fruit. Remove from the oven.
While the figs are still warm, place a few crumbles of gorgonzola on top of each fig. Once all of the figs have been gorgonzola-ed, drizzle the honey lightly on top. Remove figs to a serving platter. Enjoy!
Makes 20-24 pieces.