Appetizers for Progressive Dinner

Is it Sunday again already? I think the older we get, the faster time moves!
We enjoyed a fabulous week with family in town. A full table at Easter was such a blessing. Did you try one of my recipes?

Last night we enjoyed a Progressive Dinner at a friend’s house. There are five couples on our street who participate in an Amazing Race and Survivor Dinner Pool each season. Teams/Players from each show are assigned a variety of ways just before each season begins. We have done everything from just a random draw, to an actual local Amazing Race in town, and even a toss across game! It is SO much fun!

The couple whose teams/players are all eliminated first in the season provide the main course, next out is drinks, next is dessert, the fourth out provides the appetizers, and the last couple standing is considered the “winner” and comes to dinner for “free”. The catch is the “winner” must organize the next game, assigning players to each of the five couples however they choose.

Last night we provided appetizers. I made a heavy and light appetizer. Can you tell I like variety? I made Three Cheese Garlic Bread. A burst of different flavors! I wish you could take a bite right now and tell me one of the hidden, unsuspected ingredients…..go ahead and read the recipe….yes, artichokes! But there is pesto and marina sauce, three different cheeses…yum! (Recipe at the bottom of this post)

I also wanted a lighter option. After the suggestion of my SIL, I used the same phyllo cups I did for my pistachio baklava tartlets on Easter and put all fresh fruit in them. I used strawberries, pineapple, kiwi, and blueberries. Chopped all the fruit in small pieces, filled the phyllo cups, and drizzled with a little bit of honey for added sweetness and a little shine.

Still playing catch up….this week’s menu is coming soon!


THREE CHEESE GARLIC BREAD
1 loaf unsliced French bread
¼ cup butter, melted
3 garlic cloves, minced
1/3 cup prepared pesto
¾ c spaghetti sauces
1 cup (4oz) shredded part skim mozzarella cheese
1/3 cup water packed artichoke hearts, rinsed, drained and chopped
4 medium tomatoes, sliced
½ cup crumbled feta cheese
¼ cup grated Parmesan cheese

Cut break in half lengthwise and then in half widthwise. Combine butter and garlic; brush over cut sides of bread. Place on two ungreased baking sheets.
Spread with pesto and spaghetti sauce; sprinkle with mozzarella. Top with the remaining ingredients.
Bake at 400 for 14-16 minutes or until golden brown. Cut into slices.