It is always nice to have some quick and easy appetizers that you can throw together for your guests. These are just that- quick and easy. Make them ahead of time, assemble right before your guests walk in the door and then enjoy!
- 1 lb Sushi grade tuna diced
- 1 Tsp Sesame oil
- 1 tsp Soy sauce
- 1 Avocado mashed
- Fresh chives chopped into 1/2 in pieces
- Toasted sesame seeds
In a bowl, mix the tuna, sesame oil and soy sauce.
To assemble put about a tablespoon of the tuna on an appetizer spoon. Top with a dollop of the avocado. Sprinkle with sesame seeds and a piece of fresh chive.
Salmon and Cucumber
This is a light and refreshing appetizer- perfect for any party!
- 1 lb Nova Scotia Lox
- 2 English cucumbers sliced
- 1 bunch Fresh dill
- 1 package Cream cheese room temperature
- 3 ounces Goat cheese room temperature
- 2 Tbsp capers
- 1 Tsp Kosher salt
- 1/2 tsp pepper
- wood skewers
Slice the lox into pieces about 2 inches long and set aside.
Mix the cream cheese, goat cheese, capers, salt and pepper in a bowl.
Assemble the salmon skewers but putting about 1 Tsp of the cream cheese mixture on a slice of cucumber. Top with a piece of lox and put on the skewer for easy grabbing!
Beef Tenderloin with Fig and Shallots
This is an easy, make ahead appetizer that will impress your guests without all the work!
- 2-3 lb Beef tenderloin
- 4 tbsp butter room temperature
- 1 1/2 Tbsp Kosher salt
- 2 Tsp Black pepper
- 1 loaf French baguette
- 8 Shallots sliced
- 1/2 cup Mayonaise
- 1/4 cup Fig jam
- 1 Tsp Fresh thyme chopped
Heat 1 Tbsp of butter on low in a saute pan. Add the sliced shallots, a pinch of salt. Let cook, stirring occasionally until caramelized- about 15 minutes.
Preheat the oven to 500 degrees. Let the beef come to room temperature. Slather with the last 3 Tbsp of butter, 1 Tbsp of kosher salt and 1 Tsp of the black pepper. Bake in the oven for EXACTLY 25 minutes for medium rare. Take it out of the oven and immediately cover with foil and let it sit. When it has cooled and rested, slice thin.
Slice the baguette and drizzle lightly with olive oil and kosher salt. Toast under the broiler until golden brown, then flip the slices and toast the other side.
Mix the mayo, fig jam, fresh thyme and salt and pepper in a bowl.
Assemble the crostinis. Smear about a tablespoon of the mayo-fix mixture on the baguette slice. Top with a slice of the tenderloin and finish off with some caramelized shallots. The steps can all be made ahead of time and then assembled when your guests arrive.
For an easy tutorial on how to tie a beef tenderloin, check out this site!