More appetizers are eaten between Thanksgiving and New Years Day than all the rest of the months combined! OK, so I made that up, but the way appetizers are selling lately, it’s got to be true!
Tony’s Homemade Heat-n-Serve Appetizers
I used to make my own hot appetizers, but now we’re making my recipes at Tony’s so you can just heat and serve in 10-20 minutes. Selection varies and there are even more heat and serve appetizers to choose from. Take a peek of our homemade selection below…
Spicy Mexican Chorizo Pizza
Mini tortilla rounds topped with a homemade filling of handmade chorizo sausage, onion, peppers, salsa and refried beans, all topped off with a slice of Fontina cheese. Ready to serve in about 10 minutes, these are great with our Hawaiian and Combo Pizza and cold beer or cocktails.
|Tony’s Homemade Mini Mexican Pizza Appetizer|
|Tony’s Homemade Hawaiian or Combo Pizza|
Mini Combo Pizza
Homemade Italian sausage, mushrooms, pepperoni, olives, parmesan and bell peppers are cooked and blended with homemade pizza sauce, portioned on a mini pizza crust and topped with premium fontina cheese. Great with our Mini Hawaiian and our Spicy Mexican Pizzas!
Mini Hawaiian Pizza
Lean ham and pineapple cubes in a homemade pizza sauce on top of a mini pizza crust with fontina cheese – one is never enough!
Mini Quiche Trio
The exact same recipe we use in our full sized quiches in a miniature pastry shell – each package includes a selection of Quiche Lorraine, Florentine and Denver Omelet mini quiches. (pictured below)
|Tony’s Homemade Mini Quiche Trio Appetizer|
Pigs in a Blanket
Tasty smoked cocktail sausages in premium puff pastry, I know these are a kid’s favorite, but watch out ‘cuz the grown ups will eat them all before the kids get a taste! Great served as is, or with mustard and ketchup or Tony’s Sweet and Sassy BBQ Sauce.
|Tony’s Homemade Pigs in a Blanket Appetizer|
Brie Fruit Trio Kisses Trio
Crispy Filo pastry shells filled with a dollop of premium fruit preserves and a chunk of natural brie – simply heat and serve. Each package includes a selection of blueberry, raspberry and apricot kisses.
|Tony’s Homemade Fruit and Brie Kisses Trio|
Crispy Coconut Chicken Bites
Big 2+ bite chunks of natural chicken breast a crisp crust made with panko breadcrumbs and shredded coconut. They’re delicious as is and particularly tasty with Asian sauces such as Thai Sweet Chilli Sauce, Sweet & Sour or Lemon Sauce, or Greek Yogurt flavored with a little Curry paste.
|Tony’s Homemade Crispy Coconut Chicken Appetizer|
Mini Shepherd’s Pie
Proper Irish Shepherd’s pie made with beef and veggies in a steak sauce enhanced gravy, all in a mini tart shell and topped with a swirl of homemade Cheddar Chive Mashed Potatoes. Pop them in a hot convection oven and they come out nicely browned. You are going to LOVE these!
|Tony’s Homemade Mini Shepherd’s Pie Appetizer|
|Four Tony’s Homemade Mini Croquettes|
Creamy Crab Florentine Croquettes
King Crab with spinach and cream cheese – crispy on the outside and creamy on the inside. They’re great as is, or with our Cocktail, Remoulade our Dijon Cream Sauce. Also great on salads! (pictured left, 9:00 position)
Southwestern Crab Croquettes
King and Snow crab cakes in a zesty Southwestern seasoning blend, wonderfully crispy on the outside and very satisfying as is or with our Cocktail or Remoulade sauce. Also great on salads. (pictured left 12:00 position)
Saffron Fontina Risotto Croquettes
Shaped from handmade Risotto di Milanese with imported rice, stock, minced vegetables, butter, fontina and parmesan cheese. Warm and serve, or with in our Vodka Sauce, or Roasted Red Pepper Dip! Also great on salads. (pictured left, 3:00 position)
Premium boneless and skinless Organic salmon fillets, hand chopped and blended in a tasty recipe with jalapenos, cheddar, bacon and panko. The taste is amazing, and they’re one of the healthiest appetizers you’ll ever enjoy! Great with our homemade Cocktail or Remoulade sauce. (pictured above left, 6:00 position)
|Tony’s Homemade Puffs – Crab and Beef Wellington|
Our ever-popular Krab Spread, stuffed into delicate puff pastry purses that are ready to brown and serve. Like them extra nice and brown? Brush with egg wash (1 egg well beaten with 1 tsp water) and roast at 425° with convection fan on. Make sure you get plenty, these are always VERY popular!
Mini Beef Wellington Puffs
Delicate puff pastry purses with a classic homemade Beef Wellington filling made little cubes of steak seared in brown butter and tossed with homemade mushroom duxelles and red wine bordelaise sauce. For extra browning, brush with egg wash and cook in a 425° convection oven.
Macaroni and Cheese Bites
Irresistible to kids of all ages! Homemade macaroni and cheese cut into nice 2 bite servings, dusted in flour, dipped in egg and roll in Panko breadcrumbs. Great as is, or dipped in ketchup, spicy ketchup or BBQ sauce.
|Tony’s Homemade Macaroni and Cheese Bites Appetizer|
Mini Twice Baked Potatoes
Small red potato halves are first scooped out, seasoned and roasted, and then filled with homemade whipped potatoes – I love the shells as much as the filling! They’re a delicious choice as an appetizer, or with meats on a fine plated meal.
|Tony’s Homemade Mini Twice Baked Potatoes|
Sweet Mini Fruit Pie Trio
Who says dessert has to be served last!? This delicious medley of miniature apple, cherry and blueberry pies are baked in a crisp tart crust and finished with a hint of cinnamon streusel. They’re a welcome addition to appetizers, or save them for after the meal with coffee and tea.
Appetizer Serving Tips
Do everyone a favor; always serve appetizers when serving alcoholic drinks, making sure your guests get something in their stomach is the right thing to do! I start with a cheeseboard or something that can stay out for several hours safely (make your own or available at Tony’s), and then augment with one or more rounds of hot appetizers. Depending on your guests, allow 2-5 appetizers per person, or about 1 pound of food for every 4-6 people. If you are NOT serving dinner think ‘Heavy Appetizers’, 3-4 people per pound. And when there is no dinner, I also offer a nice salad to make sure the health conscious, celiacs, vegetarians and vegans in the group all get something good to eat.
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