Here are a few more ideas for creating an interesting plate of appetizers for a dinner party: Two yogurt dips made with gold and red beets, dates stuffed with Parmesan cheese and Marcona almonds and my all time favorite, Japanese eggplant involitini.
The dates could not be easier to make.
Here are all the ingredients you need:
Parmesan Stuffed Dates
plump dried dates
thin shavings of Parmesan cheese
Slice the dates in half and remove the pit. Place a Marcona almond and a piece of the parmesan inside each half. Garnish with a parsley leaf . Place on a platter then finely grate parmesan cheese all over the top.
Japanese eggplants, thinly sliced about 3/4 inch thick lengthwise, about 3
You should get 4 to 6 slices depending on their size
olive oil, salt and pepper, granulated garlic
roasted bell peppers sliced into long thin strips
Fontina cheese, sliced into long strips
Place the sliced eggplants on a baking sheet and sprinkle with salt. Allow to sit and get slightly damp (the salt helps to sweat out some of the water in the eggplant). Pat with paper towel.
Now sprinkle on granulated garlic, more salt and pepper and brush each slice liberally with olive oil. Bake in a preheated 425 degree oven until they are golden. Remove and allow to cool.
Place and eggplant slice on a work surface and layer with the Fontina cheese slice then a roasted bell pepper slice. Roll up and secure with a tooth pick. Continue with remaining ingredients. You can make these a day a head but make sure they are at room temperature when you serve them.