4th of July Appetizers

My 4th of July Menu has gone up and I am now posting recipes for the remaining items on my menu.  

First up is the appetizers. Which happen to be very easy to make, and you can double the recipes to feed bigger crowds. All of these recipes feed 4-6 people.

Cheddar Jalapeno Sausage Bites Printable Recipe

1 lb. of cheddar cheese cut up into 1 inch pieces 

1 lb. jalapenos cut into 1 inch rounds

1 lb. pre-smoked sausage cut into 1 inch rounds

1 tablespoon olive oil

a pinch of salt

Directions

Soak some toothpicks in water for 15 min. Coat the jalapenos in the olive oil and lightly salt them.

Skewer the cube of cheddar, then the jalapeno, and finally the sausage onto the toothpick. The sausage should be at the bottom. Depending on how hot your grill is; Grill these for 5-10 minutes or until your cheese is just starting to melt. Serve and Enjoy!!

Bruschetta Printable Recipe
(omit the parmesan cheese to make these Vegan)

4 tomatoes

2 Cloves of Garlic finely minced
2 tbsp. finely minced shallot

4 tbsp. Fresh chopped Basil

1 tsp. Oregano 

2-3 tbsp. Extra Virgin Olive Oil
3 tbsp. of freshly grated parmesan cheese
1 fresh baguette 

Salt to taste

Directions

Cut each tomato in half and squeeze out excess juice and seeds. Finely chop the tomatoes and toss in the remaining ingredients. Let sit for 10-15 minutes so the flavors can mingle.

Toast your baguette and serve along side your bruschetta.

I decided to add a last minute addition to my menu in the form of Roasted Peppers. Which happen to go great with a freshly toasted baguette.

Roasted Peppers (Vegan) Printable Recipe
3 Bell Peppers
2 Cloves of Garlic not peeled
1 tbsp. Red Wine Vinegar
1 tbsp. Capers rinsed, drained, and finely chopped
4-5 leaves of Basil finely chopped
1 tsp. Oregano
2-3 tbsp. Extra Virgin Olive Oil
Salt to taste
1 fresh baguette

Directions

Roast your Bell Peppers and Garlic on the Stove top until both are fully roasted and charred. Remove them from the stove, place in a bowl, and cover until cool enough to handle.

Clean your Bell Peppers by removed the charred skin, cutting them in half to remove all the seeds. Then slice into thin strips.

Remove the papery skin from the garlic and discard. Smash the garlic until a paste forms. Throw into a bowl with the remaining ingredients, stir, and let sit for 10-15 minutes.

Toast your baguette, serve along side your Roasted Peppers, and enjoy!

*Side note, I will also be serving a plate of Salami and sliced Mozzarella*


Follow me on Instagram @quirkyeating