by Eoanna Petropoulacos

Created on: April 19, 2008

Here are some easy, crowd-pleasing appetizers that are guaranteed to get you rave reviews at your next party.

APP #1
The ridiculously easy, deceptively luxe, caviar-stuffed mushroom

Wipe clean a dozen or so baby bello mushrooms and de-stem.
Into each mushroom spoon black caviar (the affordable kind or the extravagant kind, it's up to you; either way, it tastes good)

Set onto a black plate (or whatever plate strikes your fancy) and serve.
(Memo to yourself: if you want to taste any of these, sample before serving)

APP #2
Viva Italia! Provolone/Genoa Salami pinwheels

Looks good, tastes good. Start with a pound each of thinly sliced salami and provolone.
Place one slice of salami onto a plate, layer with provolone, another slice of salami, one more provolone, then roll tightly. The oils and fats in both elements hold this this together marvelously. With a sharp knife, cut the roll into four to five pinwheels (depending the size of the salami & cheese slices). Arrange on a plate, garnish with cherry pepper slices.
Place in front of your guests and step away from the table fast to keep your fingers intact.

APP #3
Smoked mozzarella/pepperoni pita pizza slices...the best of all worlds

Lightly toast high grade pitas (go to a Greek market or a Mediterranean specialty store for the best selection), drizzle with extra virgin oil. Once the pitas are lightly browned, place thinly sliced rounds of quality pepperoni and smoked mozzarella (again, hit the specialty stores or the gourmet section of your supermarket for the best; you won't be disappointed.)
Toast until the cheese is melted. Extract from toaster oven, let cool for a moment before cutting into fours. Once again, be quick on your feet when you serve these delectables-they might not even make it to the table once your guests catch a whiff of that smoked mozzarella.

APP #4
Chicken/veal keftedakia (miniature meatballs)...bite-sized bits of paradise

This is the fast and easy way to make something that usually takes forever given the size of each meatball. Instead of mixing all the ingredients into the meat, season the pan in which they will be sauteed. This ensures an even coating of herbs and spices on each meatball.

Mix the chicken and veal chopped meat together and form into tiny meatballs.
Heat pan with a splash of extra virgin olive oil, white wine and lemon. Into the pan, toss dill, garlic, a touch of cinnamon and a bit of oregano. (If you want to spice it up, add chipotle powder or a a bit of cumin). Stir well and throw those balls into the mix. When they are properly browned, take them from the pan and place them in a bowl lined with paper towels to absorb any excess oils.

If you haven't been mobbed at the stove while you've been making these, you might be able to transport the keftedakia from the paper-lined bowl to a shallow serving bowl. Then serve with toothpicks or tiny skewers.
(Note: these meatballs can also be served at room temperature.)

And remember, you don't have to be throwing a party to indulge in any of the above. Every day should be a party.

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