Fresh mozzarella is a luscious and rich addition to pasta. Fresh mozzarella has a creamy and soft texture, which adds a mild, cheese flavoring to finished pasta.
Most pasta’s have fresh mozzarella pieces added at the end of the cooking process.
It’ll stay in a large piece, instead of melting in.
You can also use fresh mozzarella to stuff into ravioli along with ricotta cheese.
Pistachio Pesto Pasta
Pistachio pesto pasta is a nutty flavored pasta that is finished off with fresh mozzarella.
Pistachio pesto is made by adding fresh mint, oregano, basil leaves to a food processor along with pistachio nuts.
Minced garlic, lemon juice, olive oil and sea salt are added and blended together until the pesto is smooth and oily.
Pistachio pesto is added to cooked pasta and zucchini slices. Zucchini can be cooked along with pasta in the last couple of minutes in the cooking time.
Garnish pasta with pieces of fresh mozzarella cheese, pistachio nuts, and fresh basil leaves.
Creamy Tomato Pasta
Creamy tomato pasta is made by cooking onions in butter and minced garlic in pot on medium heat.
Tomato paste, crushed tomatoes, and red pepper flakes are added to the pot to create the base of the creamy tomato sauce.
Heavy cream is added for the rich sauce flavoring, along with freshly grated Parmesan cheese and basil leaves.
When the cheese has melted into the sauce, it’s ready to serve.
Garnish with pieces of fresh mozzarella, and a couple of basil leaves.
The tomato sauce is made by cooking butter with minced garlic and olive oil in a frying pan on medium heat.
Halved grape tomatoes are added to the saucepan with a bit of sugar to sweeten the acidic tomatoes.
Fresh basil leaves are added to finish off the sauce, and then it’s tossed with cooked spaghetti.
Shaved Parmesan cheese, and pieces of fresh mozzarella are added and mixed into the hot pasta, which will let them melt and add a creamy, rich flavoring.
Chicken Parmesan
Chicken Parmesan is a savory pasta made with fresh mozzarella cheese that’s baked in the oven.
Chicken is tenderized and soaked in egg. Chicken is covered in a mixture of bread crumbs, Parmesan cheese, and garlic powder.
Chicken is baked in the oven, and then a little bit of tomato sauce is poured overtop. A slice of fresh mozzarella is placed on top of the chicken and baked until the cheese begins bubbling.
Serve chicken Parmesan over spaghetti coated in tomato sauce.
A fresh leaf of basil is added on top of the fig jam.
A thin slice of apple is added to the crostini along with a strip of prosciutto.
The prosciutto appetizer is topped with balsamic reduction to give it a sweet finish.
Pepperoni Caprese Bites
Pepperoni caprese bites are an eye catching appetizer assembled on a toothpick, with a basil vinaigrette dressing.
To assemble the pepperoni appetizer, place a fresh piece of mozzarella, then a folded piece of pepperoni, a fresh basil leaf, and a cherry tomato on a toothpick.
Drizzle basil vinaigrette dressing on top and serve immediately.
Peach Flatbread
Flatbread is a delicious crispy, warm peach appetizer. Flatbread can be cut into small pieces so it’s easily eaten.
Peach flatbread is made by simply brushing olive oil on the edges of the flatbread dough.
Add pizza sauce on the dough, and arrange fresh mozzarella on top of the pizza sauce.
Place folded pieces of prosciutto all over the flatbread. Slice peaches and dry off excess water. You don’t want too much leaking into your flatbread or it won’t crisp up.
Bake the flatbread, and add fresh leaves of basil once it comes out of the oven, along with a drizzle of balsamic vinegar.
Make your own crostini’s by slicing a baguette, brushing olive oil on to one side of the bread, and then broiling it in the oven for 2 minutes until it’s toasted.
Assemble the bruschetta by putting one slice of tomato, and one slice of mozzarella onto the crostini’s. Add a couple basil leaves to the bruschetta, and then broil in the oven until the cheese has started to melt.
Drizzle balsamic reduction over the bruschetta and enjoy!
Feta cheese is a sharp, salty cheese you can use as a base to create chef worthy appetizers that will impress your dinner party guests!
You can make bruschetta, toothpick watermelon bites, spinach dip, phyllo cups, and deviled eggs, using feta cheese as the key ingredient in these fancy appetizers.
Watermelon Cups
Watermelon cups are circular appetizers filled with cucumbers and feta.
The cup portion of the watermelon is made by using a circular cookie cutter (I used a scone cutter since it has a handle on top – made it much easier!).
Cut the watermelon with the circular cookie cutter until you’ve made enough for your appetizer.
Next up, a melon baller is used to scoop the inside of the circle. A melon baller makes the inside a perfect circle, but if you don’t have one you can always use a spoon!
The watermelon cut from the center is diced into small pieces and placed in a bowl.
Cucumber cut into a similar sizing as the watermelon pieces and added to the bowl with the watermelon. Feta cheese is crumbed into the bowl to make the base of the filling.
A little red wine vinegar, olive oil, and salt and pepper seasons the cucumber and watermelon. Mix them together and then spoon the filling back into the watermelon cups.
Top with a little more crumbled feta and it’s all finished.
Watermelon cups are the perfect addition to a summer BBQ.
Whipped Feta with Roasted Strawberries
Whipped feta with roasted strawberries is a warm strawberry appetizer served with toasted crusty bread for dipping.
Diced strawberries are roasted in the oven with balsamic vinegar and honey until the juices are released from the strawberries.
In the meantime, feta is whipped in a food processor along with Greek yogurt, olive oil, and pepper.
To assemble, spread a thin layer of whipped feta on top of a slice of crusty bread, and top with roasted strawberries.
Garnish with thin strips of fresh basil leaves.
Avocado Mousse
Avocado mousseis a creamy, filling mousse you can use on top of crostini’s or crackers for a delicious appetizer.
Avocado mousse is made by blending the flesh of a few avocados, diced serrano peppers, spices and whipping cream in a food processor.
Avocado mousse is flavored with garlic, cilantro, lime juice, lime zest, salt, and sugar, making it the perfect base of a cracker for an appetizer.
Once the mousse has been pulsed together, it’s piped onto a crostini, and then a bit of crumbled feta is sprinkled on top of the mousse to finish it off.
Watermelon Bruschetta
Watermelon bruschetta has creamy undertones, mixed with refreshing watermelon and sweet balsamic reducion.
Watermelon bruschetta is made by whipping together feta cheese and ricotta cheese.
Baguette slices are toasted and then a layer of the whipped ricotta and feta cheese is spread on top.
Watermelon is cubed into small pieces, and placed on top of the creamy layer.
Add a little freshly chopped chives, basil leaves, and ground pepper to the bruschetta.
Drizzle with balsamic reduction and your watermelon bruschetta is ready to be served.
Vegan cookies and cream ice cream is made using coconut milk for a rich, creamy ice cream treat.
You can taste test the ice cream to make sure it’s the right flavor for your liking. If you want it a bit sweeter, add more sugar.
If you want more of the vanilla flavor to come through, use vanilla bean paste instead of vanilla extract.
Create your own version of vegan cookies and cream ice cream right at home with only a few simple ingredients.
Make sure to freeze your vegan cookies and cream ice cream for at least 6-24 hours after making it to let it harden enough for ice cream. When it comes out of the ice cream maker it has the consistency of soft serve.
You can assemble your own ice cream sandwiches by putting a heaping spoonful of ice cream in between 2 Oreo cookies for a special after dinner treat!
Vegan cookies and cream ice cream is a rich, coconut flavored ice cream you can enjoy on a hot summer evening!
Combine together 1 can of coconut milk, 1/3-1/2 cup sugar, and 2 tsp of vanilla extract in a measuring cup that is easily pourable. (4 cup liquid measure works well.) Mix together with a spatula until the sugar has fully dissolved. Taste test your ice cream! Make sure you like the sweetness and vanilla flavoring to your liking. You can always add a little more of either to suit your preference.
Assemble your ice cream maker. Turn it on, and pour the ice cream mix into the frozen ice cream bowl. Let it churn for 20 minutes.
In the meantime, cut the cookies into small pieces so they will be easily mixed in the ice cream.
Pour the cookies into the ice cream after the initial 20 minutes of churning. Let them mix in until they're fully mixed into the vegan cookies and cream ice cream (1-2 minutes).
Turn off the ice cream maker. Spoon the ice cream into an airtight container and freeze for minimum 6 hours to make it harden up. Otherwise, it will be more like soft serve when it comes out of the ice cream maker.
Breakfast crostini’s can be made with classic breakfast foods including eggs, avocado and bacon.
Not only that, you can make breakfast crostini’s with apples and cheddar cheese, smoked salmon with herbed cream cheese, and lemon with ricotta cheese.
Create your own breakfast crostini’s right at home with these inspirational recipe ideas!
Watermelon is made into balls using a melon baller. Onto each skewer, a piece of watermelon, and a piece of fresh mozzarella is alternated until the entire skewer is full.
Fresh lime juice is mixed with lime zest, salt, and honey for the coating on the skewers.
Drizzle the sauce on top of the skewers, and serve immediately.
Slices of mozzarella cheese and sundried tomatoes are arranged over the flatbread and then it’s baked in the oven.
After the flatbread comes out of the oven, more fresh pesto is spooned onto the flatbread. This gives the flatbread more of a burst of pesto flavor for this savory appetizer.
In between the layers of peaches is a slice of mozzarella.
On the top layer of peach, add a single leaf of basil and a drizzle of balsamic vinegar.
Place a toothpick through the sandwich so it can easily be eaten without it falling apart.
Pepperoni Caprese Bites
Pepperoni caprese bites are an eye catching appetizer assembled on a toothpick, with a basil vinaigrette dressing.
To assemble the pepperoni appetizer, place a fresh piece of mozzarella, then a folded piece of pepperoni, a fresh basil leaf, and a cherry tomato on a toothpick.
Drizzle basil vinaigrette dressing on top and serve immediately.
Peach Flatbread
Flatbread is a delicious crispy, warm peach appetizer. Flatbread can be cut into small pieces so it’s easily eaten.
Peach flatbread is made by simply brushing olive oil on the edges of the flatbread dough.
Add pizza sauce on the dough, and arrange fresh mozzarella on top of the pizza sauce.
Place folded pieces of prosciutto all over the flatbread. Slice peaches and dry off excess water. You don’t want too much leaking into your flatbread or it won’t crisp up.
Bake the flatbread, and add fresh leaves of basil once it comes out of the oven, along with a drizzle of balsamic vinegar.
Caprese Pesto Crostini
Caprese pesto crostini’s are made by marinating cherry tomatoes and fresh mozzarella with dried basil leaves and olive oil.
Once you’ve made your crostini’s and they have cooled, fresh pesto is spread on the crostini.
Mozzarella slices and cherry tomatoes are placed on top of the layer of pesto.
Finally, the pesto appetizer is topped with freshly chopped basil leaves, parmesan cheese, and balsamic vinegar.
Make your own crostini’s by slicing a baguette, brushing olive oil on to one side of the bread, and then broiling it in the oven for 2 minutes until it’s toasted.
Assemble the bruschetta by putting one slice of tomato, and one slice of mozzarella onto the crostini’s. Add a couple basil leaves to the bruschetta, and then broil in the oven until the cheese has started to melt.
Drizzle balsamic reduction over the bruschetta and enjoy!
The mint and watermelon mixed together with the tart feta cheese makes these watermelon skewers irresistible!
To make this simple watermelon appetizer, cut watermelon and feta into similar sized cubes or rectangles.
Stack them on top of one another, and then add a large mint leaf on top.
Place a toothpick through the stack, and garnish with a bit of pepper.
You can drizzle balsamic vinegar on top if desired.
Watermelon Cups
Watermelon cups are circular appetizers filled with cucumbers and feta.
The cup portion of the watermelon is made by using a circular cookie cutter (I used a scone cutter since it has a handle on top – made it much easier!).
Cut the watermelon with the circular cookie cutter until you’ve made enough for your appetizer.
Next up, a melon baller is used to scoop the inside of the circle. A melon baller makes the inside a perfect circle, but if you don’t have one you can always use a spoon!
The watermelon cut from the center is diced into small pieces and placed in a bowl.
Cucumber cut into a similar sizing as the watermelon pieces and added to the bowl with the watermelon. Feta cheese is crumbed into the bowl to make the base of the filling.
A little red wine vinegar, olive oil, and salt and pepper seasons the cucumber and watermelon. Mix them together and then spoon the filling back into the watermelon cups.
Top with a little more crumbled feta and it’s all finished.
Watermelon cups are the perfect addition to a summer BBQ.
Watermelon Salsa
Watermelon salsa is a refreshing fruit based salsa you can serve with your favorite tortilla chips.
Watermelon salsa is made by adding together chopped up watermelon, mango, pineapple, jalapeno, red onions, and red pepper in a large bowl.
To spice the salsa, fresh cilantro leaves are added, along with lime juice, olive oil, paprika, cumin, and salt.
Watermelon salsa is best if served the day it’s made.
Use a slotted spoon to remove the salsa and place it into a fresh bowl for serving.
Watermelon Brie Bites
Watermelon brie bites are a creamy, and refreshing appetizer you can serve on a hot summer’s day as a delicious appetizer.
Balsamic vinegar is cooked together with sugar to make a sugary syrup consistency that you’ll use to drizzle on top of the appetizer. Another option would be to use balsamic reduction.
Assemble the appetizer by placing a rectangular piece of watermelon on the bottom, and then adding a piece of arugula, and a slice of brie cheese on top.
Place a toothpick through the stack, and drizzle with balsamic to garnish.
Watermelon is made into balls using a melon baller. Onto each skewer, a piece of watermelon, and a piece of fresh mozzarella is alternated until the entire skewer is full.
Fresh lime juice is mixed with lime zest, salt, and honey for the coating on the skewers.
Drizzle the sauce on top of the skewers, and serve immediately.
BLT egg sliders are adorable egg appetizers that look like miniature burgers.
BLT egg sliders are made by cooking hard boiled eggs and then cutting them in half to create the “buns”.
The bottom half of the “buns” need to have a little bit of the bottom of the egg cut off so it can sit flat on a serving plate.
Add a little salt, pepper, and your favorite sauce (ketchup, mustard, mayo, hot sauce, horseradish) to the bottom half of the egg.
Assemble the egg sliders by placing a strip of freshly cooked bacon, a slice of tomato to fit right inside the slider, and a piece of lettuce.
Top the slider with the other half of the egg to make the sliders complete.
Garnish the egg sliders by adding a little more pepper and sesame seeds.
Place a toothpick through the egg slider to make sure it stays together.
You can make these ahead of time, and place them in the fridge until you’re ready to serve them.
Blue Cheese and Asparagus Deviled Eggs
Blue cheese and asparagus deviled eggs are upright deviled eggs, with a piece of asparagus poking out of it, making it look like a chef worthy egg appetizer.
To make the hardboiled eggs stand upright, cut off a small piece from the bottom to create a flat surface for the egg to sit up on a serving plate.
Cut off the top part of the egg (1/2-1/3 of the egg) to expose the egg yolk. Remove the egg yolks and place them in a bowl.
Cook the bacon, and then use the bacon grease to cook the asparagus with a little salt, pepper, and garlic powder.
Place the bacon in a food processor and blend until it’s crumbly, and set aside for it to be used later.
In the same food processor that is coated in bacon fat, add egg yolks, mayo, Greek yogurt, Dijon mustard, and a couple cloves of roasted garlic. Blend together until it’s smooth and pipable.
Pipe roasted garlic egg mixture into the upright egg whites.
Stick a small piece of asparagus (cut to size) into the upright egg.
Top the eggs with crumbled bacon, blue cheese pieces, smoked paprika, and a few chives.
You can make these tasty deviled eggs ahead of time, and place them in the fridge until you’re ready to serve them to your guests.
Egg Salad Lettuce Wraps
Egg salad lettuce wraps are a cold lettuce wrap that you can make in advance to your company coming over.
Egg salad lettuce wraps are made by mixing together mayo, sour cream, capers, green onions, shredded carrots, chopped red peppers, and a little salt and pepper.
Eggs are hardboiled, and then chopped into small pieces.
Chopped egg pieces are folded into the egg salad base, and then spooned onto a piece of Bibb lettuce.
You can use another type of lettuce like iceberg lettuce. Iceberg lettuce works well for a crunchy lettuce texture for your lettuce wraps.
Ricotta is mixed together with almond milk until the ricotta is thinned out a little.
Whiskey eggs are mixed into the ricotta mixture, along with chopped peppers, diced onions, a little sea salt, and garlic powder to create the egg bite batter.
The egg batter is baked in the oven in a muffin tin.
After the egg bites have come out of the oven, garnish with a little pepper and serve warm, right out of the oven.
Alfredo sauce is a velvety, buttery sauce for pasta that you can even dip garlic bread in.
Alfredo sauce is made of a combination of using heavy cream and Parmesan cheese which gives it a rich flavor.
You can add roasted red peppers, habanero peppers, pumpkin puree, sundried tomatoes, pesto or mushrooms to add a little spice to alfredo sauce.
Try making one of these delicious, appetizing alfredo sauces for your next fettucine pasta dinner party.
Spicy
Spicy alfredo sauce has a red pepper base, and it uses a habanero pepper to add a ton of spice to alfredo sauce.
In a food processor, red pepper, fresh tomato, an onion, and a habanero is blended together until they are quite fine pieces. This creates the base flavoring for your alfredo sauce.
Diced onions and minced garlic are cooked in a saucepan to begin making the alfredo sauce.
The pepper blended added to the onions along with heavy cream to create the spicy alfredo sauce.
Thicken the spicy alfredo by adding freshly grated Parmesan cheese.
Sage leaves are infused into melted butter in a saucepan over medium heat. A little bit of minced garlic creates a buttery, herb flavor as the base of the alfredo sauce.
Heavy cream, pumpkin puree, and nutmeg are added to the saucepan for the rich flavoring of alfredo.
Parmesan and Romano cheese are added at the end to thicken the fall flavored alfredo sauce.
Pesto alfredo sauce is made by first making a roux with butter and flour.
Heavy cream and milk are added to make the base of the sauce.
Parmesan cheese and pesto are added at the end to enhance the flavoring of the alfredo sauce, making it taste creamy with a hint of herb taste.
Zucchini
Zucchini alfredo sauce is made by cooking diced zucchini with onions, garlic, and red pepper flakes.
Once zucchini is cooked through, it’s blended in a food processor with heavy cream. The zucchini releases it’s earthy flavor, and then it’s returned to the saucepan to thicken with Parmesan cheese.
A splash of lemon juice is added at the end to finish off the alfredo sauce.
Mushroom alfredo sauce is made by sautéing mushrooms with olive oil until they tender. The mushrooms are set aside until they are added back in at the end.
To make the alfredo sauce, butter and flour are mixed together in a saucepan to make a roux.
Chicken broth, heavy cream, Parmesan cheese, and garlic powder are added to the roux to make the creamy sauce.
Add the mushrooms into the alfredo sauce, and a little spinach if desired.
Spinach adds a pop of color to this rich and creamy alfredo sauce.
Spinach
Spinach alfredo sauce is an earthy flavored alfredo sauce that uses cream cheese instead of heavy cream.
Spinach alfredo sauce is made by cooking butter and minced garlic together to release the aromas of the garlic as the base of the alfredo sauce.
Milk, cream cheese, and Parmesan cheese are added to the buttery garlic base to make the creamy alfredo sauce.
Spinach alfredo sauce is seasoned with fresh ground black pepper adding a depth of flavor.
Once the sauce has thickened up, fresh spinach leaves are added to the sauce and left to wilt and release their flavors into the sauce.
Roasted red pepper alfredo sauce is made with a base of olive oil, minced garlic and onions together in a frying pan on medium heat.
Heavy cream, Parmesan, and goat cheese are added to the frying pan to create this creamy alfredo sauce.
At the end of the sauce thickening, add roasted red pepper, and blend until it’s a smooth, rich alfredo sauce.
Garnish with grated Parmesan cheese.
Cajun
Cajun alfredo sauce is a spicy alfredo sauce you can make and add your favorite Italian sausage, chicken, or shrimp to it for flavorful pasta dinner.
Cajun alfredo sauce is made by creating your own Cajun seasoning, including smoked madrona salt, pink Himalayan salt, Italian seasoning, garlic, and cayenne.
Cajun alfredo sauce has a base of butter and whipping cream that is simmered in a saucepan over medium heat.
The freshly made Cajun seasoning is added to infuse the spicy flavoring into the alfredo sauce.
Parmesan cheese is added to thicken up the sauce, and then it’s ready to serve this rich, spicy alfredo sauce.
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