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3 SUPER Easy Appetizer Recipes

BAKED BRIE WITH JAM
Serves 8
Print Recipe here: http://bit.ly/2LVED1x
INGREDIENTS:
8 oz (230g) wheel of brie
2 tbsp. (30ml) fig jam
1 tsp (5 ml) fresh rosemary, minced
2 dried figs, sliced
1 tbsp. (15 ml) of pecans, chopped
1 baguette, sliced and Toasted
2 bunches grapes
METHOD:
Slice baguette into thin slices and place on a baking sheet. Place under the broiler until toasted, and then flip until toasted on the other side. Remove from oven and set aside to cool.
Place brie in an oven-safe dish, a 6” (15cm) Lodge Skillet works perfectly!
Spread jam on top, add rosemary, dried figs, and pecans.
Place in preheated 375F (190C) for 15 minutes. Place on a wooden charger, add grapes and toasted baguette!
SOUR CREAM AND ONION DIP
Serves 6
Print Recipe here: http://bit.ly/35qg7NS
INGREDIENTS:
1 tbsp (15 ml) olive oil
1 ½ cups (350ml) yellow onions, diced
salt and pepper to taste
1 ½ tsp (7.5ml) balsamic vinegar
16 oz (900g) of sour cream
2 tbsp (30ml) mayonna ise
2 tsp (10ml) horseradish
¼ cup (60ml) chives, minced
salt and pepper to taste
METHOD:
Heat olive oil in a skillet, cook onions until translucent and fragrant. Season with salt and pepper, and add vinegar. Cook 1-2 minutes more until vinegar is evaporated. Transfer to a bowl and set aside to cool.
In a medium sized bowl, whisk together the sour cream, mayonnaise, horseradish, chives, salt and pepper. Then add the onions.
Keep refrigerated until ready to serve. Then transfer to a serving dish and serve with kettle potato chips, waffle fries or roasted fingerling potatoes.
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