Easy-to-Make Appetizers

These toast toppers are incredibly very easy to make appetizers. All you need to do is prepare the base, and then pile on the different kinds of toppings provided here. Some don't require any cooking at all!

With the base ready, you can pile on any of these toppings to create the appetizers.

• Spread gorgonzola cheese on the toast, over which place slices of pears.
• Place a thin layer of goat cheese on the toast, and pile on finely chopped canned beets, an orange segment, and fresh mint.

• Make a paste of mashed avocado, lime juice, and salt. Spread it on the bread and place shrimp over it.
• Cover the slice with ricotta cheese, on which will go chopped roasted red peppers. Sprinkle little salt and pepper to taste.
• Create a topping by mixing canned tuna, olive oil, lemon juice and zest, chopped parsley, and salt and spread it on the toast.

• Spread some pesto on the toast, and top with crumbled bacon and chopped tomatoes.
• Shred some rotisserie chicken meat and coat it with some barbecue sauce. Spread it on the slices of toast, and sprinkle it with chopped pickles.
• Mix together some wasabi paste and mayonnaise. Spread this paste on the toast, and top with either crab meat or tuna.

• Mix some chopped dill into cream cheese, and stir till light. Coat the toast with it, over which place thinly sliced smoked salmon.
• Sauté finely chopped mushrooms in butter and season with salt and thyme; spread them on toasts and top with shaved parmesan cheese.

Ingredients
For the shrimp:

• ½ tsp. freshly ground black pepper
• 2 pounds (12 to 15-count) shrimp
• ½ tsp. kosher salt
• 1 tbsp. olive oil

For the sauce:

• 2 tsp. freshly squeezed lemon juice
• ½ cup chili sauce
• ¼ tsp. hot sauce
• ½ cup ketchup
• ½ tsp. Worcestershire sauce
• 3 tbsp. prepared horseradish

Preparation
Preheat the oven to 375 °F. Prepare the shrimp by peeling and removing the vein, but you can leave the tails on. Mix the shrimp salt, pepper, and olive oil in a bowl.

Then lay out the shrimp on a sheet pan, and roast for 8-10 minutes, till they turn pink and firm and are cooked through. To prepare the sauce, in a large bowl, mix together the Worcestershire sauce, chili sauce, lemon juice, horseradish, ketchup, and hot sauce. Once the shrimp mixture is cooled, they may be served along with the dip.

Ingredients

• 28 large (2½'' diameter) white mushrooms (stemmed)
• ½ cup Italian-style dried breadcrumbs
• ⅓ cup extra-virgin olive oil
• ½ cup Pecorino Romano (grated)
• Salt and freshly ground black pepper
• 2 garlic cloves (peeled and minced)

• 1 tbsp. fresh mint leaves (chopped)
• 2 tbsp. fresh Italian parsley leaves (chopped)

Preparation
Preheat the oven to 375 °F. Combine the Pecorino Romano, parsley, breadcrumbs, garlic, mint, and season with salt and pepper to taste. Add to this 2 tablespoons of olive oil and stir.

Stuff the mushrooms by putting as much filling as you can into the space below the shell. Coat a large baking sheet with 1 tablespoon olive oil and lay out the mushrooms on it, stuffed side up. Sprinkle some of the remaining oil over each mushroom. Bake for about 25 minutes, by which time the filling should turn golden and the mushrooms should be tender.

It is also a wise idea to try out the new recipe on your family, before you decide to make it for a gathering. These easy to make appetizers taste best when served hot, which can be quite challenging to achieve. It is advisable to have them ready a few hours in advance, and heat them up in the oven before serving.