"Unusual Appetizer" - suggestions?

[OceanBlue]

Hi all! Andy and I accepted an invitation to a New Year's Eve party. The invite suggested that guests bring an "unusual appetizer".

We have had this couple over for a Traeger party and served Atomic Buffalo Turds, so we figure that novelty has worn off now (plus, it's a bit more prep time than we care to invest on that day).

We came up with an idea for something that is very unlikely anyone has ever had before (because we just made it up), but since we haven't given it a trial taste test yet, we are looking for back-up suggestions. Here are the criteria:

• Something that can be served hot or cold (ie; doesn't need to be kept hot, nor cold).
• Something simple/quick (we have to work that day) or that can be made the night before.
• Something that makes folks beg for the recipe (ie; has to be "knock-your-socks-off" tasty)
• And, of course, it needs to be unusual, uncommon, not likely to be duplicated at any party you attend...

Any ideas?

[StickFish]

We just bring Pesto Torte http://www.ifish.net/board/showthrea...ighlight=pesto

Can be made a couple days in advance and served chilled - it doesn't last long

[OceanBlue]

Uh, yeah, Ted... I make that and it will never make it to the party!

Hmmm... Great idea!

[StickFish]

Originally Posted by OceanBlue

Uh, yeah, Ted... I make that and it will never make it to the party!

Hmmm... Great idea!

Make two

[STGRule]

Smoked salmon filled pepperoncinis:

I use the big costco-sized jar of pepperoncinis.

Make up a good smoked salmon spread. I use cream cheese, minced onion, dill, Johnnys seafood seasoning and thin down with a bit of lemon juice.

Cut off the tops of the peppers, seed, and drain them.

Put the salmon spread in a pastry bag and fill the peppers. Guarantee that not all of them will make it to the party and you will have no leftovers.

[Jettin' Fool]

Bacon-Wrapped Figs

Makes about 15 figs
1 pound dried figs (Calmyrnas are best)
1 cup chicken stock
1 pound butter
3 sprigs of thyme
10-15 strips of bacon (not thick cut), room temperature
5 tablespoons mascarpone cheese, room temperature, seasoned with salt and pepper
Preheat the oven to 350 degrees.
Cut the stems off figs. In a pot, melt the butter and combine with the chicken stock and thyme. Place the dried figs in another pot and pour the liquid overtop. Set the pot over medium heat and bring the liquid to a boil. Immediately reduce the heat to a simmer and cook for 30 minutes, or until the figs are plump. Remove the pot from heat and let the figs cool in the liquid. Remove the figs from the liquid (when the liquid is cool, you can strain out the butter solids and use the remaining fig syrup as a condiment with meat or fish, or whisked into salad dressing).

Lay out a piece of bacon, place the fig stem side down and roll the bacon around the fig (You will have to rotate the fig in order for it to get completely wrapped.) Depending on the size of the fig, wrap it with either a half- or full-sized strip (it needs to be completely covered).
Place the figs in a saute pan over medium heat (Put them seam side down so they don’t come unraveled). Cook until they are browned on all sides. Place the pan in the oven and cook for 5 minutes more.

Arrange the figs around a pool of the mascarpone cheese and serve.

[OceanBlue]

Jettin' - I think you win the "unusual" category! Wow, that's definitely unusual, but how can anyone go wrong with bacon and mascarpone cheese!? - not to mention a POUND of butter?