Gastronomy 101, a blog about food and Los Angeles restaurants

RECIPE: Fancy Super Bowl Snacks

I know, I know, the Super Bowl is long over. Its been a long month full of obstacles so I'll need to be cut some slack. But the Super Bowl part really isn't important. The key here is snacks to bring to an event that look sort of fancy but involve almost no cooking or hardship. It's like the American dream with a little extra glitter as well.

It's almost March Madness, I'm sure you've all got important basketball parties to attend. These snacks go just as well with basketball as they do with football. They also take very little time to make and the olives and nuts also make good snacks to just have around the house as well, even if you're a hermit like I've been for the past several weeks.

Prosciutto Wrapped Mozzarella and Basil

Take a thick slice of prosciutto and lay it out flat. Take a small piece of mozzarella cheese and a half cherry tomato and put the cut sides together so they make a ball. Wrap each ball in half of a large basil leaf. Roll the balls up in the prosciutto slice and secure with a toothpick. Repeat for as many rolls as you want to make. For vegetarians leave off the prosciutto. When they are finished, set them on a platter, drizzle with olive oil, salt, and pepper and serve.

Spiced Roasted Nuts

Preheat oven to 400ยบ F. Spread 1 lb mixed nuts on a large rimmed baking sheet and roast until they start to brown, about 10 min.

Combine 1 1/2 Tbs. light brown sugar, 2 tsp. chopped thyme, 1/2 tsp. chipotle powder, and 1 tsp. salt in a small bowl. Once roasted, transfer the nuts to a large bowl and add 2 Tbs. melted butter and toss well. Add the sugar and spice mixture and toss again. Season with a little more salt to taste and then serve warm or keep in an airtight container for up to three days.

You can play around with the spices you use on these to suit your own personal taste.


Spicy Olives

Combine 2 cups mixed olives, 6 thinly sliced sun-dried tomatoes, 1 large clove of garlic, minced, 1/2 tsp crushed red pepper flakes, and 1/4 tsp smoked paprika in a medium bowl. Mix well and let sit for 15 min at room temperature or up to 3 days in refrigerator before serving.

1 comments:

Oooh... You had me when you started wrapping things in smoked meat.

said by Chubbypanda at 7:31 PM Delete

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