![\"photograph](\"https:\/\/www.prime-wow.com\/wp-content\/uploads\/2023\/11\/images-1.fill_.size_2000x1123.v1701291097.jpg\")
\n <\/div>\n\n Credit: Amanda Blum<\/span>\n <\/div>\n<\/p><\/div>\n
Ingredients<\/strong><\/p>\n 1 bunch radishes<\/p>\n<\/li>\n \u00bd stick salted butter, room temperature (you can substitute vegan butter)<\/p>\n<\/li>\n 2 tablespoons fresh dill<\/p>\n<\/li>\n 1 teaspoon flaky salt (optional)<\/p>\n<\/li>\n<\/ul>\n Trim the radishes so only a tiny bit of green stem shows. Trim off the root, just below where the radish becomes a point. Wash the radishes really well, allow them to dry, and then cut radishes in half the long way, through the green stem and radish point.<\/p>\n<\/li>\n Place the butter in a mason jar or container with the dill. Using a stick blender, combine the two until the dill is completely incorporated. You\u2019ll have a pale green whipped butter.\u00a0<\/p>\n<\/li>\n Use a butter knife to place a swipe of butter on each radish.\u00a0<\/p>\n<\/li>\n Sprinkle on additional dill or flaky salt if you\u2019d like.\u00a0<\/p>\n<\/li>\n<\/ol>\n Ingredients<\/strong><\/p>\n \u00bd baguette, or one package of prepared crostini<\/p>\n<\/li>\n 24 ounces of marinated artichoke hearts in oil<\/p>\n<\/li>\n 1 cup grated parmesan cheese<\/p>\n<\/li>\n Salt and pepper to taste<\/p>\n<\/li>\n 1 clove garlic<\/p>\n<\/li>\n<\/ul>\n Drain the artichoke hearts and set aside.\u00a0<\/p>\n<\/li>\n Slice the baguette into slices, no more than \u00bd inch thick. Rub each slice with the garlic clove and place into oven, on a cookie sheet, at 350 degrees for 4-5 minutes, or just until the bread is lightly golden.\u00a0<\/p>\n<\/li>\n Blend half of the artichoke hearts, cheese and the rest of the garlic clove, using a stick blender, food processor, or regular blender. You want a consistent, well-blended texture.\u00a0<\/p>\n<\/li>\n Spoon a tablespoon of the blended mixture onto each crostini, and spread out. From the remaining half, place one artichoke heart on top of each crostini. If they\u2019re particularly large, slice them in half.\u00a0<\/p>\n<\/li>\n Season with salt and pepper.\u00a0<\/p>\n<\/li>\n<\/ol>\n Ingredients<\/strong><\/p>\n 12 precooked shrimp, medium to large<\/p>\n<\/li>\n \u00bc pound very rare deli roast beef, medium thickness<\/p>\n<\/li>\n 1 English cucumber, or 2 small-circumference long cucumbers<\/p>\n<\/li>\n \u00bc cup sour cream<\/p>\n<\/li>\n \u00bc cup mayonnaise<\/p>\n<\/li>\n Salt and pepper to taste<\/p>\n<\/li>\n Fresh dill or chives to garnish (optional)<\/p>\n<\/li>\n<\/ul>\n Slice the cucumber into long rounds, cutting diagonally, \u00bc-\u00bd inch thick. Lay out the cucumber rounds on your serving dish. You should aim for 24 rounds, total.\u00a0<\/p>\n<\/li>\n In a bowl, mix the sour cream and mayonnaise together, combining well. Spoon a small dab of the mixture onto each cucumber round with a spoon.\u00a0<\/p>\n<\/li>\n Rinse and dry the precooked shrimp by setting them on a dry paper towel. Once dry, season them each with salt and pepper, lightly.\u00a0<\/p>\n<\/li>\n Place one shrimp atop 12 of the cucumber rounds. On the remaining 12 rounds, place half of a folded piece of roast beef.\u00a0<\/p>\n<\/li>\n You can garnish each with a chive or two, or a sprig of dill.\u00a0<\/p>\n<\/li>\n<\/ol>\n These appetizers can satisfy every possible kind of guest\u2014and all are finger food, requiring nothing more than a napkin. <\/p>\n There is a part of my heart that will forever belong to a simple chip and dip, that loves a taquito, that will happily dig into a cheese ball. Simple is great. On the other hand, it’s … simple. Occasionally, … Continue reading \n
\n
Artichoke and parmesan crostini<\/h2>\n
![\"image](\"https:\/\/www.prime-wow.com\/wp-content\/uploads\/2023\/11\/images-2.fill_.size_2000x1125.v1701291097.jpg\")
\n <\/div>\n
\n Credit: Amanda Blum<\/span>\n <\/div>\n<\/p><\/div>\n\n
\n
Shrimp and roast beef with cream on cucumber rounds<\/h2>\n
![\"picture](\"https:\/\/www.prime-wow.com\/wp-content\/uploads\/2023\/11\/images-3.fill_.size_2000x1124.v1701315213.jpg\")
\n <\/div>\n
\n Credit: Amanda Blum<\/span>\n <\/div>\n<\/p><\/div>\n\n
\n
\n
\nSource: LifeHacker – These Fancy Appetizers Are Dead Simple to Make<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"