Passed Hors D’oeuvres Recipe
3 Hors d’oeuvres for $12.00 per guest | 5 Hors d’oeuvres for $18.00 per guest
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Ingredients
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Hors d’oeuvres 1: Caprese Skewers
Hors d’oeuvres 2: Mini Quiches
Hors d’oeuvres 3: Shrimp Cocktail
Method
Hors d’oeuvres 1: Caprese Skewers
- 1
Prepare Ingredients
Rinse the cherry tomatoes and basil leaves under cold water. Pat dry.
- 2
Assemble Skewers
On small skewers or toothpicks, thread one cherry tomato, followed by a basil leaf, and then a mozzarella ball. Repeat until all ingredients are used.
- 3
Drizzle with Balsamic Glaze
Arrange the skewers on a serving platter and drizzle with balsamic glaze before serving.
Hors d’oeuvres 2: Mini Quiches
- 4
Preheat Oven
Preheat your oven to 375°F (190°C).
- 5
Mix Ingredients
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Stir in the shredded cheese, diced bell peppers, and diced bacon or ham.
- 6
Fill Pastry Shells
Place the mini pastry shells on a baking sheet and fill each shell with the egg mixture, about 3/4 full.
- 7
Bake
Bake in the preheated oven for 20-25 minutes or until the egg is set and the tops are golden brown.
- 8
Cool and Serve
Allow to cool slightly before serving.
Hors d’oeuvres 3: Shrimp Cocktail
- 9
Prepare Shrimp
In a large pot, bring water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove from heat and drain.
- 10
Chill Shrimp
Place the cooked shrimp in a bowl of ice water to cool quickly, then drain again.
- 11
Serve
Arrange shrimp on a serving platter with a bowl of cocktail sauce in the center. Garnish with lemon wedges.
