Elegant Herb Appetizers

Elegant Herb Appetizers
Designed by
All Rights Reserved

I have found that a touch of herbs add elegance and make my guests feel special, as if I went the extra mile to entertain them. I am amazed that something so simple can make people feel so special in my home. If you don't grow your own herbs, you can usually find them in the produce section of your grocery store or the farmer's market. Be sure to rinse them well and pat dry before using, and buy organically grown herbs if at all possible. You will find you can spruce up any appetizer with a small amount of chopped herb!


Garlic! Ingredients:

12 pieces crusty Italian Bread, 1 inch thick

1/3 to 1/2 cup olive oil

2 large, ripe tomatoes, peeled, seeded and diced

2 tablespoons chopped fresh oregano

24-36 basil leaves, torn into small pieces

12 garlic cloves, peeled, and cut in half lengthwise

salt and pepper

Toast bread over a grill or a very hot oven of 425 degrees. Brown on both sides. Remove and brush with oil. In a bowl combine tomatoes, oregano and basil. Place cloves in separate bowl. Serve bread warm and rub clove on bread, top with mixture and sprinkle with salt and pepper.

I also sprinkle and with parmesan cheese and put under the broiler for just a minute to heat top.

Salsa Verde


3 cloves garlic; finely chopped

2 cups parsley, finely chopped

1 tablespoon mixed herbs; basil, thyme, sage, oregano


4 tablespoons oil

juice of 1 or 2 lemons

1-2 teaspoons sugar

black pepper

Blend herbs, garlic and salt in processor or blender until they form paste. Add the oil, a spoonful at a time, and mix well. Add the lemon juice, and season with sugar, pepper and more salt to taste. This is great with fish and also hard-boiled eggs! Try it on toasted French bread too.

Cheese and Herb Spread


2 (8 oz) packages cream cheese

4 ounces soft goat cheese

1/2 cup loosely packed cilantro, chopped fine

1 two inch long jalapeno, seeded and minced

1 tsp. minced garlic

3/4 tsp. each cumin and paprika

Garnish: thyme or parsley

Mix all items except garnish in a large bowl until blended. Place in decorative bowl. Cover with plastic wrap for at least 24 hours. Up to three hours before serving tuck in herb sprigs. Serve with baby carrots,green pepper, and crackers.

Herbed Cheese Palmiers


1 sheet frozen puff pastry, thawed as directed

1 egg, beaten with a fork

1 package (5.2 ounces) garlic and herb cheese spread

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh basil or 1 tsp. dry

Heat oven to 400 degrees. Have cookie sheet ready. Unfold pastry on a lightly floured surface, and brush lightly with the egg. Spread evenly with the cheese spread and sprinkle with herbs. Fold two sides about 1 1/2 inches toward the middle. Repeat folds. Fold in half lengthwise. Press gently. Cut crosswise in 1/2 inch thick slices. Place cut side down on ungreased cookie sheet. Lightly brush tops with egg. Bake 12-15 minutes until puffed and golden. Serve warm or at room temperature. Makes 20.

Artichoke Dip


1/2 cup sour cream-regular or no fat

3 tablespoons grated Parmesan cheese

2 scallions, cut in chunks (or green onions)

1 clove garlic, chopped

1 can (14 ounces) artichoke hearts, rinsed and drained

1/2 tsp. dried oregano, or 1 tsp. fresh

Process sour cream, cheese, scallions and garlic in food processor or blender until blended. Add artichokes and oregano, then process until finely chopped. Makes 1 3/4 cups.

Grilled Pita Breads


4 pita breads

2 tsp. fresh rosemary

2 tablespoons olive oil

1/3 cup coarsely crumbled feta cheese

2/3 cup coarsely chopped mushrooms

1 tablespoons fresh oregano

Place a large piece of foil on the grill rack. Crush the rosemary in the oil. Place pitas on foil, brush liberally with the rosemary oil, and top with cheese, mushrooms and oregano. Grill on low heat with the cover down until cheese melts. Cut into sections, as you would for pizza.


Back to The Holiday Index!


About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.


Seasonal Feature
Summer Harvest Tea

Before the cool weather sets in, enjoy the bounty of your herb, flower and vegetable gardens by giving a Summer Harvest Tea Party. Plan your theme around the garden, invite friends and family. Don't make it a formal affair, but rather a way to celebrate everyone's gardens and share produce, flowers, seeds and advice.

Read More…
Home & Garden

Harvesting and Using Summer Squash

Summer squash is one of my favorite vegetables. I love the yellow summer squash in particular. They should be harvested while still tender, when they have a "glossy" appearance and are still small. You will most likely need to harvest daily once they start to appear.

Read More…
antibiotics online canadian drugs antibiotics antibiotics from canada