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spooning over appetizers

December 4

I’ve been to many a cocktail party where the caterer serves fancy little appetizers on individual spoons. With the festive season upon us and holiday parties in full swing, small amuse-bouche type appetizers presented on spoons provide impact, and are easy to serve and eat. I was inspired to make these for a recent family gathering where I was assigned bringing the nibbles – I felt a little creative, and wanted to make something a little different. Although they may seem involved to make, these recipes are really quite simple, adding a bit of pizzazz to any holiday do.

I found inspiration and directions for these recipes at French Cooking for Dummies, making my own tweaks for the ingredients I could find or had on hand. Reusable Asian-style ceramic spoons are suitable, or the disposable version works just fine too (I found a pack of about 100 in Toronto’s Chinatown for just a few dollars).

grapefruit, avocado and crab appetizer spoons

1 cup of crab flavoured Pollock

1 ripe avocado

1 grapefruit

2 tbsp Greek style yogurt

1/2 tsp paprika

Few drops of Tabasco (optional, to taste)

Salt and pepper

  1. Cut avocado in half and remove pit. Scoop the flesh out with a spoon and leave in a food processor bowl.
  2. Open grapefruit and remove pulp, cutting into 1/2″ pieces, reserving the juice.
  3. In the food processor bowl, add yogurt, grapefruit juice, paprika, and Tabasco. Mix to achieve a smooth texture. Add salt and pepper. Mix again. Taste and adjust seasoning.
  4. Cut crab into approximately 3/4″ pieces.
  5. Place a small dollop of the avocado mixture in a spoon, followed by a piece of grapefruit pulp, topping with a piece crab. Repeat using remaining elements.

Makes about 24 spoons.

prosciutto and blue cheese appetizer spoons

3 prosciutto slices

1  Spanish onion, chopped

2 oz (55 g) of blue cheese (about a 1″ x 4″ piece)

2 tbsp of red wine vinegar (I used my own, easy-to-make homemade vinegar)

1 1/2 tbsp of butter

1 tsp of granulated sugar

Salt and pepper

  1. Melt butter in a frying pan over medium-low heat. Add onion and saute until translucent.
  2. Add sugar to frying pan and stir. Let onions caramelize for a couple of minutes, then add vinegar stirring until pungent scent disappears.
  3. Cut prosciutto into small pieces.
  4. Crumble blue cheese into 1/2″ pieces.
  5. Layer a small amount of the caramelized onions in spoon, adding a piece of blue cheese and top with prosciutto pieces. Continue filling spoons with remaining ingredients.

Note: the onions can be prepared ahead of time. When ready to assemble the spoons, simply reheat the onions in the microwave oven for a minute or so.

Makes about 18 spoons.

goat cheese with cranberries in rosemary syrup appetizer spoons

3 oz (75 g) goat cheese, softened

3 tbsp Greek style yogurt

Cracked pepper

1/2 cup dried cranberries

1 tbsp butter

3 tbsp rosemary wine syrup (available from Malivoire Wine in Beamsville, ON – or any fruit syrup would do)

  1. Place cheese in medium bowl and blend with yogurt. Add add a touch of fresh cracked pepper.
  2. In a small fry pan over medium-low heat, melt butter and add dried cranberries, heating for a few minutes. Add syrup and continue to heat for about five minutes, until cranberries are plumped. Allow to cool to room temperature.
  3. Add a dollop of the cheese mixture to a spoon and top with three cranberries. Continue filling spoons with remaining ingredients.

Makes about 24 spoons.

5 Comments leave one →
  1. December 4 11:13 am

    I love the presentation… very… efficient 😀

  2. December 3 9:36 am

    These are fabulous (and easy) recipes that are now in my ‘Favourite Appetizers’ cookbook. TY for sharing!

  3. December 17 11:04 pm

    I’m thrilled to see you got inspired by my recipes! Your cranberry version sounds great, I’ll have to try it next time 😉

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