Recipe: Appetizers that Freeze Well - Italian White Bean Pate, Smoked Salmon Fromage, Roast Red Pepper Paste, Artichoke Squares

The problem, as I mentioned before is that appetizers don't really freeze very well, since they are small, and those that do, need to be cooked and served hot. With the turkey and ham, you can do Parker House rolls. They can be baked in advance and frozen. There is a frozen fruit salad that's done with sour cream that can be very pretty. I've got several different recipes for that. You can do a few veggie salads that can be made one or two days before, but no longer before than that. One, I've posted here, with rice, black beans, and corn. It's delicious and is best made the day before, possibly you could do it two days before. Cheese sticks do freeze well and they are well received. The mushroom caps will freeze, I've got a recipe for that. They are very fattening but delicious and have to be served hot. Pickled shrimp can be done a day ahead. Guacamole can be frozen if you add to it Fruit Fresh to keep it green.

Have you used Betsy's search engine for appetizers and salads? I think you'll probably find a number of them.

Here's one that may freeze and looks interesting to use as a spread on breads of various kinds.

Italian White Bean Pate
From: Spreads, Toppers & Dips by Diane Rozas ISBN:0-02-861003-2
Makes 1 1/4 cups

1 cup dried cannellini beans, soaked overnight in water, or 3 cups (24 oz.) canned cannellini or Great northern beans, rinsed and drained
4 cups lightly salted chicken broth (if using dried beans)
1 tsp. chicken broth or water, or more as needed
2 Tbl. extra virgin olive oil
2 tsp. finely chopped fresh thyme, or 1/2 tsp. dried
1 clove garlic, finely chopped
1 Tbl. finely chopped flat-leaf parsley
1 scallion, white and light green parts, chopped
1/2 tsp. salt
1/4 tsp. freshly ground black pepper, plus a few turns of the peppermill for garnish.

1. If using dried beans, drain water after soaking. Place in a medium heavy saucepan, add the chicken broth, and simmer over low heat until tender; check after 30 minutes for doneness. Drain and cool. If using canned beans, skip this step and continue with step 2.

2. In the bowl of a food processor fitted with the metal blade, combine the beans, the teaspoon of broth or water, olive oil, thyme, and garlic and process to a smooth consistency, adding more liquid until the desired consistency forms. (If made with canned beans the pate will have a smoother, silkier consistency than pate made with freshly cooked beans.

3. Add all but 1 teaspoon of parsley, the scallion, and salt and pepper. Pulse to mix. Transfer to a serving bowl. Top with a few turns of the peppermill and the remaining parsley and scallion. Serve at room temperature.

Smoked Salmon Fromage
From: Spreads, Toppers & Dips by Diane Rozas ISBN:0-02-861003-2
Makes about 2 cups

This looks good and could be made in advance

1 1/2 cups fromage blanc or Montrachet chevre
3 Tbl. chopped fresh chives
2 cloves garlic, peeled and minced
4 oz. smoked salmon, flaked or roughly chopped
pinch of freshly ground white pepper

1. In a medium bowl, using a wooden spoon, lightly mix together the fromage blanc or chevre, chives, and garlic until fluffy.

2. Fold in the salmon and add the white pepper. Place in a serving dish, cover with plastic wrap, refrigerate, and serve chilled.

"Great for dipping crusty French bread slices, thinly sliced pumpernickel bread, crackers, or crudities. It's elegant"

Roast Red Pepper Paste
From: Cook Now -- Serve Later by Readers' Digest, ISBN:0-89577-314-7
Makes about 4 cups can be frozen for up to 1 month!

8 med. red bell peppers (about 3 pounds)
1/3 cup plus 1 Tbl. olive oil
2 cloves garlic
1/2 tsp. salt

1. Preheat the oven to 400-deg. F. Place peppers in a shallow baking dish and rub them with 1 Tbl. of olive oil. Roast the peppers, turning occasionally, until skin is blistered (about 30 minutes). Seal tightly in a plastic bag and let cool to room temperature. Peel, seed, and core the peppers, discarding any accumulated liquid. Blot dry with paper towels.

2. In an electric blender or food processor, puree the peppers, garlic and salt for 30 seconds, stopping to scrape down the container's sides when necessary. With the motor running, pour in the remaining 1/3 cup of olive oil in a thin stream. Continue blending for 30 seconds.

**At this point the paste can be stored. Transfer it to a 1-qt. container with a tight fitting lid. Refrigerate for up to 3 days or freeze for up to 1 month at 0-deg. F.
3. Transfer to a serving bowl, and use as a spread for thinly sliced French bread or as a dip for such crudites as broccoli florets or zucchini sticks.

Artichoke Squares
From: Cook Now -- Serve Later by Readers' Digest, ISBN:0-89577-314-7
Makes about 5 dozen. Can be frozen up to 1 month

2 jars (6 oz. each) artichoke hearts marinated in oil
1 small yellow onion, finely chopped
1 clove garlic, minced
4 eggs
1/4 cup fine dry bread crumbs
2 Tbl. chopped parsley
1/8 tsp. each black pepper and dried oregano, crumbled
1/8 tsp. hot red pepper sauce
8 oz. Cheddar cheese, shredded (about 2 cups)

1. Preheat oven to 350-deg. F. Drain the artichoke hearts, reserving 2 Tbl. of the oil, and chop fine. Heat the 2 Tbl. of reserved oil in a small heavy skillet over moderate heat. Add the onion and garlic, and cook, stirring frequently, until soft -- about 5 minutes. Remove from theheat and cool for about 5 minutes.

2. In a medium-size bowl, beat the eggs until frothy. Stir in the bread crumbs, parsley, oregano, hot pepper sauce, cheese, artichokes, and cooled skillet mixture. Pour into a greased 8"x8"x2" baking pan. Bake for 30 minutes or until lightly browned.

3. Cool for 10 minutes, then cut into 1-inch squares. Will keep, tightly covered and refrigerated, for 2 days. Can be wrapped in heavy-duty aluminum foil, labeled, and frozen for up 1 month. Serve warm or at room temperature. Makes about 5 dozen 1-inch squares.