Crowd-pleasing appetizers to get the party started

Roasted Garlic-Whipped Feta Crostini

• 1 bulb garlic, about 12 cloves
• 4 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 32 slices baguette
• 8 ounces feta cheese
• 1/2 cup whole milk
• 2 tablespoons lemon juice
• 1/2 cup pomegranate seeds
• 1/4 cup parsley, minced

Heat oven to 400 degrees. Slice garlic bulb in half, exposing garlic heads; place in center of large piece of foil. Drizzle each half with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Wrap foil tightly around garlic and roast until caramelized, about 30 minutes.

    Place baguette slices on large baking sheet and drizzle with olive oil. Bake on middle rack until golden brown, about 10 minutes; set aside.

    Place feta cheese, milk, lemon juice, remaining salt and pepper in high-speed food processor. Once garlic finishes roasting, add garlic cloves to food processor. Pulse until whipped and creamy, adding more milk as needed to reach desired consistency. Adjust seasonings, to taste.

    To serve, spread each crostini with whipped feta and sprinkle with pomegranate seeds and minced parsley.

recipe courtesy Liz Della Croce of The Lemon Bowl on behalf of Milk Means More

Mini Pecan Cheesecakes

• 1 package plain round shortbread cookies
• 1 tablespoon flour
• 3/4 cup sugar
• Two 8-ounce packages of cream cheese, softened
• 2 large eggs
• 1 teaspoon vanilla
• 1/4 cup sour cream
• 1 stick butter, melted
• 3/4 cup brown sugar
• 3/4 cup pecans, crushed

Heat oven to 325 degrees. In muffin pan, fill each hole with cupcake liners. Place one cookie in bottom of each cup.

Whisk flour and sugar. Mix in cream cheese. Using hand mixer, blend in eggs one at a time then add vanilla and sour cream. Mix until smooth then spoon on top of cookies.

Mix butter, brown sugar and crushed pecans. Spoon on top of cheesecake mixture.

Bake 25 minutes. Let cool before serving.

recipe courtesy of Cookin’ Savvy

Baked Brie

• 2 tablespoons unsalted butter
• 8 ounces button mushrooms, sliced
• Kosher salt
• Ground black pepper
• 8-ounce brie round
• 3 tablespoons honey
• 1/4 cup pomegranate seeds
• 1/4 cup shelled pistachios
• Crackers or toasted bread for serving

Heat oven to 350 degrees. In large skillet, heat butter over medium-high heat. Add mushrooms; cook 8 to 10 minutes, or until deep golden brown, stirring frequently. Season with salt and pepper; remove from heat.

Place brie on parchment-lined rimmed baking pan; drizzle with honey. Bake in oven 5 to 7 minutes, or until inside of cheese is softened but outside remains intact. Place brie on serving platter; top with pomegranate seeds, pistachios and mushrooms. Serve with crackers or bread.

recipe courtesy Lori Yates of Foxes Love Lemons on behalf of Milk Means More

Skillet Lasagna

• 1 pound ground beef
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• Salt, to taste
• Pepper, to taste
• 44 ounces marinara sauce
• 1/2 cup heavy whipping cream
• 1/2 cup ricotta
• 1 1/2 cups frozen spinach
• 9 lasagna noodles
• 1 cup mozzarella cheese
• Bread, for serving
• Parmesan cheese, for topping, optional

In large skillet or Dutch oven, brown ground beef with onion power, garlic powder and salt and pepper, to taste. Drain excess grease. Mix in marinara sauce, heavy whipping cream, ricotta and spinach.

Break up lasagna noodles and add to skillet. Cover and let set over medium heat 10 minutes. Stir and top with mozzarella cheese. Cover and let set 10 minutes.

Serve with bread and top with Parmesan cheese, if desired.

recipe courtesy Culinary.net

Cheesy Meatball Bombs

• 1 puff pastry sheet
• 12 meatballs, thawed
• 8 ounces mozzarella cheese, shredded
• Marinara sauce for serving
• Buffalo sauce for serving
• Barbecue sauce for serving

Heat oven to 425 degrees. Use rolling pin to thin out puff pastry then cut into 12 squares. Place one meatball in each square with cheese. Close pastries around cheese and meatballs. Place each ball in hole of muffin tin.

Bake 10 to 15 minutes. Pastry should be golden brown. Remove from pan and serve with marinara, Buffalo and barbecue dipping sauces.

recipe courtesy Cookin’ Savvy