Entertaining Appetizer- Caponata

Easy party appetizers are the order of the day if you are entertaining friends and family and the Easier Sometimes the appetizers are, the better, Especially if You Have a lot of holiday appetizers to make. If you are stuck for inspiration, what about making a tomato appetizer recipe? There are plenty to choose from.

Simple Stuffed Tomatoes

Stuffed tomatoes are very tasty and this is a versatile dish. For this, you will need cherry tomatoes Because They Are Easier To Eat Than bigger tomatoes. If you are serving at the table stuffed tomatoes Could you use big ones But, for easy finger food, it is best to use cherry tomatoes.

Slice off the tomato tops and hollow them out. You can stuff tomatoes with anything you like. Cottage cheese mixed with lemon juice and capers is good or you can try cream cheese mashed with pineapple and herbs or a tapenade Some or even guacamole. Serve the stuffed cherry tomatoes with the lids on or off. You Might Need Them to Secure with toothpicks, Depending how much filling you use.

Tasty Tomato Canapes

Tomatoes are nice for making canapes. Some Spread cream cheese over toast or crackers and top with a slice of tomato. Sprinkle chopped basil and black pepper on top and serve.

You can use mozzarella INSTEAD of the cream cheese if you prefer. Also you can make toast by finely chopping tomatoes, combining Them with garlic, oil, vinegar, salt and pepper, and spreading this mixture over bread. Broil the bread and serve warm These tartlets.

How to Make Caponata

This authentic Italian appetizer recipe contains bell peppers, eggplant, capers, pine nuts, olives, and lots more, in Addition to chopped tomatoes. Caponata is a classic Italian dish, Which Is Either served as an appetizer or Alongside a fish dish.

There Are Different variations caponata. In Sicily, swordfish, lobster and asparagus is added to caponata and octopus in Palermo is a popular ingredient. Following is the recipe for a basic caponata, although You Could Some cooked seafood add to it if you wish. Serve bread on the side for soaking up the juices.

What you will need:

* 4 peeled, chopped tomatoes
* 1 / 2 cup olive oil
* 2 tablespoons white sugar
* 2 tablespoons capers
* 3 chopped onions
* 2 lbs peeled, chopped eggplant
* 1 / 2 teaspoon oregano
* 1 / 2 cup red wine vinegar
* 3 chopped green bell peppers
* 1 teaspoon crushed pine nuts
* 2 cups halved, pitted green olives
* 1 / 4 cup water
* Salt and black pepper, to taste

How to make it:

Heat the oil in a skillet, then saute the eggplant for ten minutes. Add the bell pepper, onion, olives, and tomatoes and cook for ten minutes, stirring Occasionally. Take the mixture off the heat.

Mix the water, sugar, and vinegar and pour this into the skillet. Add the pine nuts, oregano, and capers and let the mixture cool to room temperature. This Is Where You can stir in Some cooked, chopped seafood if you wish. Transfer the caponata into a container, then cover it and chill it for twelve hours. Season to taste and serve.