Appetizers. I’m all about appetizers. I adore them. Love to make them, love to munch them. And I’m here to share the love, my friends. Shall we begin?

A few years ago I attended a holiday cooking class at my friend Ann’s house. While we did learn how to make several fabulous appetizers that evening, I think Ann’s hosting an evening of ‘cooking instruction’ was mostly a thin disguise for what it really was: an occasion for a fun group of thirsty ladies to gather around her island and sip far too much wine until far too late on a school night!

My big take-away from that evening at Ann’s (besides not feeling so swell the next day) was the recipe for these little shrimp pizzas. They’ve become an old standby for me throughout the past few years. They’re unbelievably simple to prepare, and I’ve never met anyone who doesn’t like them!

(Actually, that’s not true. My friend Amy isn’t a fan. But then again, Amy’s motto regarding food in general is, “the blander the better”. Hmmpf.)

With the exception of the fresh red and yellow bell peppers, most of the ingredients for this recipe can be kept in your fridge, pantry, or freezer. If you have them on hand throughout the holidays, you’ll never be at a loss for a terrific appetizer to whip up in a skinny minute!

Happy weekend, everyone.

SHRIMP PIZZAS WITH BELL PEPPERS & BASIL

Makes 2 dozen

Source: Chef Katherine Ward

• 6 small flour tortillas
• 12 large raw shrimp, peeled and deveined, tails removed
• 1 red bell pepper, seeded and diced small
• 1 yellow bell pepper, seeded and diced small
• 1 T. olive oil
• 1 tube of garlic paste (find this in a small box on the top shelf, above the canned tomatoes)
• 1 c. grated asiago cheese
• ½ c. slivered basil, plus additional sprigs for garnish if desired

Preheat oven to 425. Place the diced peppers in a small mixing bowl, drizzle with the olive oil, and sprinkle with salt and pepper to taste. Toss to blend. Spread peppers evenly on a cookie sheet with sides. Bake for 10 minutes, or until the peppers are beginning to blacken just slightly around the edges. Remove from oven and set aside.

Meanwhile, pat the shrimp dry with paper towels. Place the shrimp on their sides, and using a sharp knife, cut the shrimp horizontally in half. Set aside.

Spread the flour tortillas on a large cookie sheet. Squeeze a dollop (1/2 a tablespoon or so) of garlic paste on each tortilla, use a small knife or spatula to spread the garlic paste evenly on the tortillas. One by one, divide the asiago cheese among the tortillas. Repeat with the roasted peppers. Top the pizzas with the sliced shrimp, cut side down, four slices per tortilla. Sprinkle pizzas with salt and pepper.

Bake the pizzas for 10 minutes, or until shrimp are pink and tortillas are lightly browned and crisp around the edges.

Remove from oven and transfer to a cutting board. Scatter the slivered basil among the pizzas. Using a sharp knife, cut each tortilla into quarters. Transfer to a pretty platter and garnish with basil sprigs.

Shepherd Salad

• 1 sm Cucumber
• 1 small Sweet Onion
• 1 Tomato
• 1 tsp Olive Oil
• 1 Tbl Red Wine Vinegar
• Salt and Fresh Ground Pepper
• ½ cup Crumbled Feta, (I recommend Hidden Springs Creamery Fresh Sheep Feta in Brine)

Coarsely chop veggies, transfer to bowl.  Add Vinegar and Oil, toss well.  Season to taste with salt and pepper. Top with Feta and serve.

Lemony Zucchini Goat Cheese Pizza

• 1 Boboli Whole Wheat Crust
• 1 Lemon
• 4oz Chevre, room temp.
• few leaves fresh Basil, cut in thin slivers
• ½ med Yellow Zucchini, sliced thin
• ½ med Green Zucchini, sliced thin
• Olive Oil
• Salt and Pepper

Oven temp: 450

Stir together chevre with juice of half the lemon.  Season with salt and pepper.  Spread over pizza crust.  Scatter with fresh Basil slivers over cheese.  Arrange zucchini in circles on crust, overlapping slightly.  Squeeze juice of second half of lemon on top of zucchini , drizzle olive oil over zucchini and finish with salt and pepper to taste.  Bake 8-10minutes, until edges start to brown and zucchini looks roasted.

Crisse adds on the recipe that this makes a nice light lunch with a tomato salad and a white wine.

Saute of Zucchini & Toasted Almonds

• 2 Tbl Olive Oil
• 2 Tbl Thinly Sliced Almonds
• Salt and Pepper
• 1 or 2 small Zucchini, julienned
• few ounces of fresh grated Pecorino Romano or Parmesan

Heat Oil on high in a large skillet.  Once hot, not smoking, add the almonds to the pan.  Cook stirring constantly until golden brown, apx. 2min.  Add zucchini, toss it with oil and almonds until to begins to glisten, (1 min) Just warm the zucchini….do not cook it to mush!  Season with Salt and Pepper, top with freshly grated cheese and serve.