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need some fresh ideas for appetizers for a BBQ

can anyone give me some new/different recipes or ideas on some good appetizers for a BBQ?

Answer Question

Asked by stressedmomma13 at 5:50 PM on Aug. 26, 2010 in Food & Drink

Level 21 (11,741 Credits)
Answers (9)
  • pigs in a blanket

    Answer by queen.bee at 6:08 PM on Aug. 26, 2010

  • I found a great mango salsa recipe, delicious for summer time. Also, blue cheese, walnut and date crostini drizzled with honey, yum. Guacamole is always a hit, fresh tomato and mozzarella, deviled eggs....

    Answer by gramsmom at 6:45 PM on Aug. 26, 2010

  • Veggie pizza: cream cheese/sour cream/1 env. ranch dip mix spread over a baked pizza crust. Top with chopped fresh veggies (choice of broccoli, cauliflower, carrots, tomatoes, black olives, sweet bell pepper, green onion) and shredded cheddar cheese. Cut into small serving pieces.
    Artichoke spinach dip with pita crisps
    melon cubes/mango cubes/pineapple chunks/grapes on toothpicks with a coconut rum fruit dip

    Answer by michiganmom116 at 7:17 PM on Aug. 26, 2010

  • How about a slice of salami, and olive and a cube of cheese all on a toothpick served with crackers. There is never any left when I serve these.

    Answer by Esmrlda at 7:25 PM on Aug. 26, 2010

  • hummus and pita bread; roasted cherry tomatoes and crusty bread. take some tomatoes drizzle with enough olive oil to cover bottom of pan, add some garlic, salt and pepper, basil roast at 325 for about an hour scoop onto slices of bread and top with goat cheese. You can find complete recipe in the Sept issue Better Homes and garden magazine. ; homemade salsa(take jar of fav. salsa add a fresh chopped onion, tomato and some cilantro) serve with blue corn chips.

    Answer by luvschocolate at 7:50 PM on Aug. 26, 2010

  • Mushroom, Red Pepper, and Squash Yakitori
    Makes: 12 skewers. Serves: 4 as an entree
    2/3 cup low-salt vegetable stock
    1/4 cup sake or apple cider or white grape juice
    3 tablespoons soy sauce or tamari or Braggs
    3 tablespoons Mirin or dry sherry or apple cider or white grape juice
    1 tablespoon packed brown sugar
    2 teaspoons seasoned rice vinegar
    2 small garlic cloves, thinly sliced
    1 teaspoon minced fresh ginger
    1 tablespoon cornstarch
    1 tablespoon water
    20 large white or cremini mushrooms (about 2-inch caps)
    20 l-3/4-by-l-inch rectangular pieces yellow crookneck squash (about 3 medium squash)
    28 1-1/2-inch squares red bell pepper (about 3 large bell peppers)
    1/3 cup vegetable oil for brushing
    Select twelve 10-to 12-inch wooden or metal skewers; if using wooden skewers, soak them in water for 30 minutes and drain before using.


    Answer by rkoloms at 8:52 PM on Aug. 26, 2010

  • To make the glaze: Combine the vegetable stock, sake, soy sauce, Mirin, brown sugar, rice vinegar, garlic, and ginger in a medium non-reactive saucepan and bring to a boil over high heat. Dissolve the cornstarch in the water and whisk into the soy mixture. Boil for 1 minute. Remove from heat and set aside.
    Preheat a grill to medium high or the oven to 450 degrees F.

    To assemble: Thread 5 mushrooms, lengthwise (starting with the bottom of each stem), onto each of 4 skewers. Thread 5 pieces of squash onto each of 4 other skewers and thread 7 red pepper pieces onto each of 4 other skewers. Place the kabobs on a baking sheet and brush with the vegetable oil, rotating the kabobs to coat evenly. Place the kabobs on the grill, grouping each type of vegetable for consistent cooking times. Close the grill and cook until the vegetables are tender, 10 to 20 minutes. (The vegetables have slightly different cooking times, so check th

    Answer by rkoloms at 8:52 PM on Aug. 26, 2010

  • Chips & salsa, Veggie tray, fruit kabobs

    Answer by momoflilangel at 10:01 PM on Aug. 26, 2010

  • Bacon wrapped water chestnuts.
    Stuffed mushrooms.

    Answer by DawnA72 at 5:42 PM on Aug. 27, 2010

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