Wine Information

Impressive vege nibbles for wine tasting night... need some Ideas!?

I am hosting a wine tasting night and am going to prepare nibbles and finger food for my guests, some are meat eaters some are vegetarian, I will put a mix of everything in but dont want the vegetarians to feel peckish or left out at any stage, I want some classy and impressive foods, that can be eaten with just fingers or tooth picks.. and great Ideas will be much appreciated!! Thanks.

Public Comments

1. An assortment of exotic and expensive olives?
2. stuffed mushrooms (I use chopped mushrooms, seasoned bread crumbs, garlic and oregano) Good cheese and crackers add grapes mini roast beef sandwiches use small loaves of rye, should in deli, with deli sliced roast beef have horseradish dressing on side
3. Roasted garlic on really nice crackers. Guacamole with home made tortilla chips. Hot artichoke and spinach dip. Actually, just take a look at this link yourself...over 600 ideas! http://allrecipes.com/Search/Recipes.aspx?q1=vegetarian+appetizer Or take a look at this shorter list of rather "special" appetizers... http://allrecipes.com/Recipes/Appetizers-and-Snacks/Vegetable/Top.aspx Bert
4. Pita bread slices with Hummus is always good. Olives or cherry tomatos stuffed with cream cheese and herbs. Bruschetta with chopped tomatos, basil, and olive oil. Mushrooms sauteed in olive oil sutffed with cheese (you can even use vegan cheese.) Spring rolls are good too.
5. Good thinking! I hope these help VEGETABLE PIZZA APPETIZER 2 pkgs. crescent rolls 2 (8 oz.) pkgs. of cream cheese 2 envelopes dry Good Seasons Italian dressing mix 1 c. mayonnaise Broccoli Mushrooms Olives S hredded carrots Onions Press crescent rolls in a jelly roll pan 3 down and 1 across. Bake at 350 degrees for 12 to 15 minutes until golden. Cool. With a hand mixer, blend cream cheese, Italian dressing and mayonnaise. Spread over cooled dough. Garnish with the vegetables and chill at least 2 hours. This recipe also makes a great lunch item. Cut into 8 nice size pieces. Can also substitute dry Ranch dressing mix for the Italian dressing for a different flavor. MARINATED VEGETABLE APPETIZER 3 med. carrots, peeled, sliced diagonally 6 oz. pkg. frozen snow peas, thawed and drained 8 cherry tomatoes, halved 1 lg. cucumber, sliced 1/3 c. Italian low calorie salad dressing 4 tbsp. tarragon vinegar 2 tbsp. water 1/2 tsp. dried whole tarragon 1/2 tsp. black pepper, freshly ground 1/4 tsp. garlic powder Cook carrots in a small amount of boiling water 3 to 4 minutes or until crisp and tender. Drain. Combine carrots, snow peas, tomatoes, and cucumber in a large shallow dish. Combine salad dressing, vinegar, water and remaining ingredients in a jar. Cover tightly and shake vigorously. Pour over vegetables, tossing lightly to coat. Cover and chill overnight. Arrange on individual plates to serve. Makes 8 servings. EGGPLANT APPETIZER 3 c. cubed, peeled eggplant 1/3 c. chopped green pepper 1 med. onion, chopped 3/4 c. fresh mushrooms, sliced Combine above in skillet with olive oil. Saute 10 minutes, stirring occasionally. Add and simmer, covered for 30 minutes, stir occasionally: 2-4 cloves minced garlic 1/3 c. vegetable oil 1 (6 oz.) can tomato paste 1/4 c. water 2 tbsp. wine vinegar 1/2 c. sliced black olives 1 1/2 tsp. sugar 1 tsp. oregano 1 tsp. salt Pepper to taste Serve with pita crisps or any other crunchy bread. Makes a healthy amount! Can be frozen.
6. Crudites with hummus and/or salsa are always good. Fresh fruit plate. Here's a great appetizer-type dish that's really easy. It's from "How it All Vegan!" and is a mock chopped liver dish. Saute 8 oz mushrooms (just ordinary button or cremeni mushrooms), a chopped onion, and a couple of cloves of garlic. Cook until they soften. Toss in a blender with a couple of handfuls of walnuts and some salt and pepper to taste. Blend until smooth. Refrigerate for a day to let the texture set and flavors blend. Serve with crackers or crispbread. I made it while visiting my family (including some hard-core meat-eaters), and they all really liked it. All you need is a spoon or knife to spread it on the crackers.
7. I find stuffed vine leaves / non meat fritatta / and antipasto platter will usually impress. Or perhaps a vegetarian sushi option.