No Bake Pizza Bites…

It’s been really hot here recently, averaging temperatures in the upper eighties and lower nineties. The one good thing about living in this part of the country is there is relatively little humidity so even though the days are hot the mornings and evenings tend to be gorgeous. But even with that I find that often I look for ways to make things that won’t heat up the kitchen or the house.

As I’ve mentioned in previous blogs, we have a group of residents that get together every Thursday for happy hour. We meet in our outdoor pavilion, bring what we want to drink and many people bring appetizers or finger food. We drink, eat, talk and have a grand old time.

I try to bring some kind of new nibble for people to enjoy each week. I have to admit there are times when I just don’t have the energy to make something and so I’ll buy some chips and salsa or something like that. But there are also times I like to try something new and see if it works so that I can blog about it. This particular recipe came into my mind out of the blue and it went over very very well.

With weather this hot you really don’t want to be eating anything too hot, especially when you’re eating outdoors. It just doesn’t seem to work. But even in the hot sticky weather you still get a taste for something like pizza. You just don’t want to heat up your house making it. So how to you get around that?

Most people like cold pizza, right? It’s the combination of flavors and not necessarily the melting cheese that makes a pizza special. So I put together an appetizer that brings together all the flavors of pizza without being hot and all on a bite size cracker. I knew I succeeded when a little girl ate one of them and said, “Wow, pizza!”

And making these couldn’t be any easier. So let’s talk no bake pizza bites…

Lesson Learned 1 – Go ahead and be creative with this recipe: I had some leftover pepperoni in the refrigerator that I wanted to use. The rest I put together as I walked through the specialty cheese section of my grocery store. You can vary the meat (or not use it at all), the cheese, the crackers – whatever you want. You’ll still come up with a great little appetizer.

Lesson Learned 2 – I used pre-made roasted tomatoes: In the specialty cheese section I found some roasted tomatoes marinated in garlic olive oil. Bingo! The package had about 7 ounces of roasted tomatoes that I diced up and put on top of the pepperoni. It was fabulous. If you can’t find them pre-made you can roast tomatoes yourself and then let them marinate in some olive oil. You’ll still get the same result. But this was a whole lot less work and gave the bites a great flavor!

Lesson Learned 3 – I used a specialty feta cheese: You can certainly use plain feta cheese but I found a roasted pepper and basil feta cheese and I decided to use that. What I liked about this choice was that it added the flavor of basil to the appetizer without having to use basil leaves. You could certainly use basil leaves as well. If you do I would put the basil leaf on top of the pepperoni and then put the tomatoes on top of that. That way the leaf is secured. The great thing about this appetizer is that you can be creative and it will still be fabulous!

Lesson Learned 4 – Right before serving drizzle the bites with some garlic infused olive oil: This is the finishing touch that adds so much. You don’t need a lot, just a slight drizzle over them and the olive oil just adds that special touch that rounds out all the flavors. You can also use the oil that the roasted tomatoes were packed in, but that may not be enough for all the rounds. I had to use both the oil from the tomatoes and some garlic olive oil to drizzle over all the rounds.

And that’s it. Layer the ingredients, drizzle them with some olive oil before serving and watch them disappear. Enjoy!

No Bake Pizza Bites...

  • Servings: Approximately 30 Rounds
  • Difficulty: Easy
  • Print

INGREDIENTS

1 box crackers, preferably round and not overly thin

Pepperoni, pre-packaged or a log you can cut into rounds

1 container of fire roasted tomatoes approx. 7 ounces

Feta cheese (I used a roasted red pepper and basil feta)

Garlic infused olive oil, for drizzling.

DIRECTIONS:

Dice the fire roasted tomatoes into small pieces. Lay out the crackers on a large plate or 9 x 13 baking sheet. Place a slice of pepperoni on each cracker. Top the pepperoni with some of the fire roasted tomatoes. Crumble the feta cheese and sprinkle pieces over each round.

Right before serving drizzle with oil. You could used the oil that was used to pack the tomatoes. If that is not enough, drizzle the remaining with the garlic infused olive oil.

Cover Each Cracker With A Piece Of Pepperoni

Put Some Diced Roasted Tomatoes Over The Pepperoni

Sprinkle Each Round With Feta

No Bake Pizza Bites

 

Skewered Italian Appetizer Bites…

Sorry I’m a little off my game this week. I was waylaid by a bug bite that gave me an allergic reaction and I’ve been fighting this itching rash. Needless to say I’ve not been a happy camper. The meds I take for itching make me groggy and so it’s been hard to sit down at my computer and crank out my blog. But I’m thinking I’m on the mend, although still not itch free after almost 5 days. But I have noticed improvement and so that’s what I’m focusing on.

This weeks recipe is so darn simple and great for your backyard parties. In the warmer weather, the last thing you want to do is heat up the kitchen. Dishes that are cooler like potato salad and cole slaw seem to be more in demand. Also finger foods are more popular, especially when eating outdoors. You don’t have to mess around with a lot of utensils, just take the food and pop it in your mouth. Which is exactly what this recipe is all about.

So let’s talk skewered Italian bites…

Lesson Learned 1 – This is a great way to use some of the homemade pesto you’ve made from growing basil: pesto is what adds zip to this recipe and homemade pesto is the best. If you don’t have your favorite go-to pesto recipe feel free to use mine. But pesto gives these morsels just the kick they need.

Some things to keep in mind when dredging the mozzarella balls in pesto – my mozzarella balls were in a small plastic container stored in liquid. I bought a small container that had about 20 balls. I put the balls in a strainer and drained the liquid into another dish (just in case I had some balls leftover, I wanted to store them back in the same liquid). I then drained the balls on a paper towel.

This time I did not have fresh pesto on hand so I bought a small 6 oz. jar of traditional pesto. I spooned half to it into a small wide rimmed bowl and dropped some of the balls in the pesto. I rolled them around with a spoon and then skewered them on my decorative pics. Couldn’t be easier.

Lesson Learned 2 – If you want to serve these standing up versus lying down you will need to cut a flat surface on the bottom of each mozzarella ball: I learned this lesson the hard way. I started assembling the skewers and found that they would not stand straight. The round bottom of the ball prevented them from doing so. I tried pushing the bottom flat but that didn’t seem to work so I started cutting the bottoms off the balls and then figured out that I liked the presentation of the skewers better with the skewers lying on their sides. So I opted to serve them lying on one side versus standing up. There is no right way to serve these, but I found that serving them on their side created quite an impressive looking appetizer as you can see from the picture below…

And that’s it really. As I’ve said many times before sometimes the simplest of recipes are the most impressive. This will be a great recipe to use when you harvest your basil and cherry tomatoes. It’s an easy, pop in your mouth bite that will disappear off your party table in no time.

Skewered Italian Appetizer Bites...

  • Servings: Approx. 20
  • Difficulty: Easy
  • Print

INGREDIENTS:

1 small container of cherry tomatoes

1 – 6 oz. jar of basil pesto (or make your own)

1 – 4 oz. package of sliced pepperoni (you will have some leftovers)

1 – 12 oz. container of mozzarella balls

Garlic infused olive oil

decorative picks for skewers

DIRECTIONS:

Put the basil pesto in a wide rimmed bowl. If using jarred pesto, start with half the jar and add more as needed to the bowl.

Strain the mozzarella balls making sure to save the liquid in case you need to store any leftover balls.  Place a few mozzarella balls in the pesto and roll them around with a spoon until they are covered with pesto (you will need to repeat this process a few times).

Assemble the skewers in the following manner – first skewer the tomatoes. Then add a pepperoni slice to each skewer. Lastly add the basil covered mozzarella ball and plate the skewers.

Store tightly wrapped in the refrigerator for a couple of hours or serve immediately. Drizzle with garlic infused olive oil right before serving.

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