Most people would agree that the appetizers make a Super Bowl party. Whether you plan to prepare the old favorites like chicken wings and pigs in a blanket, you can make the spread at your party memorable and dazzle your guests by adding a few unexpected selections. When making party appetizers, you can reduce stress by slicing, dicing and shredding as many ingredients as possible the day before, which helps you put together your delicious spread quickly.
Purchase ingredients based on the number of Super Bowl party guests.
Smoked salmon and garden cream cheese crostini
Ingredients
Ciabatta (substitute regular Italian bread)
Smoked salmon
Cream cheese
Red bell pepper
Vidalia onion
Capers
Preheat the oven to 300 degrees. Slice the ciabatta, brush the slices with olive oil on both sides and sprinkle with salt and pepper. Arrange the bread slices on a baking sheet and place them in the oven to toast. Turn the slices over when the one side becomes golden brown.
In a mixing bowl, soften one package of cream cheese. Fine chop the bell pepper and onion, and blend the vegetables into the cream cheese. Add salt and pepper to taste.
Remove crostini from the oven when toasted and let cool. Spread on the cream cheese and top each one with a thin slice of smoked salmon and a few capers.
Baked potato wedges with bacon-cheese dipping sauce
Prepare the bacon-cheese dip as the guests arrive.
Ingredients
Baking potatoes
Shredded cheddar cheese
Turkey bacon
Chives
Olive oil
Preheat the over to 375 degrees. Wash the baking potatoes and cut them into wedges. Brush each potato wedge with olive oil and sprinkle with salt and pepper. Place the wedges on a baking sheet and bake for 30 minutes or until done. Test one potato wedge for readiness with a toothpick or dessert fork.
Coat a skillet with vegetable oil spray and fry the turkey bacon until crisp. Place the shredded cheddar cheese in a microwavable bowl and melt it in the microwave oven. Crumble in the bacon and mix it well. Transfer the bacon-cheese dip into a small glass serving bowl, top it with chives for color and place it in the center of the potato wedge platter.
Hot pastrami finger sandwiches
Prepare as the guests arrive.
Ingredients
French baguettes
Pastrami
Ranch dressing
Fontina cheese
Mayonnaise
Mustard
Olive oil
Cut the pastrami into shred-like slices and grate the cheese. Slice the baguette and brush one side with olive oil. Turn the slices over and top one baguette slice with pastrami and cheese and the other with about 1 tsp of ranch dressing. Heat your skillet on a medium-high heat. Grill the mini pastrami sandwiches on once side and flip when golden brown. Arrange the hot finger sandwiches on a serving platter and serve with mayonnaise and mustard.
Wild mushroom pizza squares
Ingredients
Frozen pizza crust
1 jar of pizza sauce
Mushrooms of choice (portebello, crimini, shitake)
Vidalia onion
Shredded mozzarella cheese
Italian parsley
Preheat oven to 350 degrees. Fine chop the Italian parsley and slice the mushrooms and onions. Place the pizza crust on a greased baking sheet and cover it with pizza sauce. Sprinkle on the sliced mushrooms, onions and mozzarella cheese. Bake the pizza until the crust appears golden brown around the edges. Let the pizza cool.
Cut off the rounded edge to make a large square, and cut the pizza into 2-inch, bite-size squares with a pizza cutter. Arrange on a platter and sprinkle with the chopped parsley before serving.
Chicken Caesar salad boats
Ingredients
Grilled chicken breasts
Mayonnaise
Grated Parmesan cheese
Lemon juice
Sliced almonds
Baby gem lettuce leaves (substitute Romaine lettuce)
Remove the skin from the grilled chicken breast. Dice two chicken breasts and place in a mixing bowl. Blend in mayonnaise, Parmesan cheese, about 2 tsp of lemon juice and salt and pepper to taste. Spoon the chicken salad into the lettuce boats and sprinkle each lettuce boat with sliced almonds.
