STYLETHREAD -- LET'S TALK SHOP!

scarlett · Marc Jacobs

challenge: appetizers for an art opening!

hotcocoa · Kate Spade

i am a big fan of the antipasto platter it's simple, yet fancy. what about crostini? you can bake / prepare the baguette slices and mix up whatever topping ahead of time and store them in separate containers (only the topping would need refrigeration). when you get to the gallery you can quickly spread the topping on and viola!

i have a really awesome and quick parmesan artichoke crostini recipe if you're interested.

monica · Kenneth Cole

i remember barefoot contessa did a show once and made apps for her friend's gallery - i don't recall everything she made but i did try her cheese straw recipe from that show - so good and you can make in advance and just store in tupperware.

i probably have the recipe somewhere if you're interested.

Sunshinegirl · Kate Spade

I second Crostini. I would make three different toppings.
1) Bruschetta mixture
2) Some kind of bean spread (cannelini with roasted garlic, toasted pine nuts and rosemary)
3) Some kind of chicken salad spread

Also, maybe an assortment of cookies later on

All easy things

Good Luck

Sunshinegirl · Kate Spade

A couple of other easy to assemble apps that people love are mixed nuts and a easy crudite platter consisting of carrots, radishes and celery and maybe olives with an easy dip.

As for the nuts, Foodnetwork has tons of recipes for nuts. There is a really good one for sweet and spicy cashews.

These items you could prepare in advance as well.

I'm a huge foodie so this comes easy for me.

scarlett · Marc Jacobs

great ideas everyone! thank you. :)

hotcocoa, i'd love that parmesan/artichoke spread recipe you have, and monica, if you have the cheese straw recipe i'd love that too!

you ladies rock.

hotcocoa · Kate Spade

scarlett wrote:

great ideas everyone! thank you. :)

hotcocoa, i'd love that parmesan/artichoke spread recipe you have, and monica, if you have the cheese straw recipe i'd love that too!

you ladies rock.

here is a link to the crostini recipe. you can easily double, triple or quadruple the quantity. hope the art opening is a success!

artichoke-parmesan crostini

-- Edited by hotcocoa at 09:58, 2007-04-20

jrhampt · Kenneth Cole

I'm a fan of dips that don't have to be heated, too.

I like hummus with pita chips, since hummus is good for people who like to snack somewhat healthy, and I also LOVE this garlic dip:

Take 2 whole heads of garlic and chop off the tips so they're exposed. Put them in a casserole dish along with 2-3 Roma tomatoes, quartered. Drizzle w/ olive oil. Cover and bake at 425 for 45 min. Squeeze out garlic into bowl, peel skin off tomatoes, mash both. Mix with 8 oz. softened chive & onion cream cheese. Refrigerate.

Don't forget about fruit platters, either. Those are great and also healthy.

scarlett · Marc Jacobs

thanks, hotcocoa!

jrhampt, that sounds really good. FH loves chive cream cheese. i'll have to try that too.

littlebean · Kate Spade

Great recipes and ideas have already been posted (and I have tried jrhampt's delish dip recipe -- yum!) but two additional ideas that are pretty easy to carry around are:

-taking little cherry tomatoes, slicing them in half, scooping out the insides with a grapefruit spoon and then filling them up with the tastiest hummus you can find at the store

-stuffing dates with almonds

monica · Kenneth Cole

hey scarlett - sorry for not posting sooner - here is the cheese straw recipe - it makes a good amount (24 long straws) so you can cut them in half before you bake.

Cheese Straws
Show: Barefoot Contessa
Episode: Canapes and Canvases

2 sheets (1 box) frozen puff pastry (such as Pepperidge Farm), defrosted overnight in the refrigerator
Flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper

Preheat the oven to 375 degrees F.
Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the Parmesan, 1/2 cup of the Gruyère, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.

Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.

**edited to fix measurements**

-- Edited by monica at 11:25, 2007-04-27

scarlett · Marc Jacobs

littlebean and monica, yum! those recipes sound so good also. i may just eat all these appetizers myself. :)