New Year's party appetizers should be fancy, but not so fussy that you can't enjoy the party. Here are some delicious appetizers to serve this New Year's Eve that are appropriately classic and yet easy enough to keep you mingling, kissing and toasting the New Year.
Sundried Tomato and Red Pepper Party MeatballsServes 8
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped sundried tomatoes
- 1/4 cup finely chopped red peppers
- 1/4 cup finely chopped parsley
- 2 cloves garlic, minced
- 2 teaspoon Worcestershire sauce
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon kosher salt
- 1 egg, lightly beaten
- 1 1/4 pound lean ground beef
- Preheat the oven to 375 degrees F.
- Line a baking sheet with aluminum foil and spray with cooking oil (alternatively, use a nonstick aluminum foil and skip the spraying step); set aside.
- In a large bowl, stir together the breadcrumbs, sundried tomatoes, red peppers, parsley, garlic, Worcestershire sauce, crushed red pepper, and salt; add the egg and stir well.
- Knead the ground beef into the breadcrumb mixture with your hands until well mixed; roll the meat into small meatballs (no more than 1-inch) and place close together on the baking sheet.
- Slide the meatballs into the oven and cook for 25 to 30 minutes, until browned all around and cooked through; flip all the meatballs once during cooking. Remove from oven and serve immediately.
Prosciutto Wrapped Roasted AsparagusServes 8
- 1 pound asparagus
- 1 tablespoon olive oil
- Sea salt
- Freshly ground pepper
- Thinly sliced prosciutto (1 slice per 2 asparagus spears)
- Preheat the oven to 400 degrees F and line a baking sheet with nonstick aluminum foil.
- Hold the asparagus firmly in your hand and snap the ends off; discard ends. Place the asparagus on the baking sheet and drizzle with olive oil; sprinkle with salt and pepper; slide the asparagus into the oven and bake for 15 minutes. Remove from oven and let cool to room temperature.
- Wrap each asparagus spear with a half slice of prosciutto; arrange on a platter; chill until ready to serve.
Fillo Clams CasinoYields 30 shells
- 2 tablespoons unsalted butter, softened to room temperature
- 1 shallot, finely chopped
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 4 slices bacon, cooked and drained
- 1 can minced clams, drained
- 1/2 cup dried Italian seasoned bread crumbs
- 2 tablespoons grated Romano cheese
- 2 tablespoons fresh parsley, chopped
- 2 packages fillo shells
- Combine butter, shallots, ground pepper, and salt in a small bowl; form a ball shape and wrap securely with plastic wrap. Place in the freezer for about 30 minutes, until firm (but not frozen or solid).
- Crumble bacon into a small bowl; stir together with minced clams.
- In another small bowl, combine bread crumbs, Romano, and parsley.
- Line a baking sheet with nonstick aluminum foil and arrange the fillo sheets on top; divide the bacon mixture evenly among the shells; sprinkle with the breadcrumb mixture, also dividing equally among the shells; cut the butter mixture into 30 pieces and add one to each shell.
- Slide the baking sheet into the oven and broil on high. Cook for 4 to 5 minutes, until the butter is melted. Be sure to watch closely to avoid burning. Serve warm from the oven or cooled.