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Egged Appetizer ideas for Wine Night?

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  • jdMyersjdMyers Posts: 741
    edited July 22
    Well i went a whole different route.  I made fruit kabobs pineapples, kiwi, mango, honey dew, cantaloupe, strawberries, grapes, watermelon, etc lightly grilled to get grill marks and made a heated simple syrup glaze to drizzle over it. Then stacked in a whole pineapple on a nice dish.  It went over well. Goes great with fruit dip and anything Jerry.  

    Not my photo but you get the idea

    Columbus, Ohio
  • YukonRonYukonRon Posts: 16,558
    Marinated chicken or steak kabobs. Worked out well for one of My Beautiful Wife’s evening with her employees. Easy to do, tasty and hardly any clean up. Served with a blue cheese sriracha sauce on the side. 
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • Cookbook_ChipCookbook_Chip Posts: 1,296
    If I want something simple with prep done ahead of time, I make bruschetta with the bread grilled.  Everyone loves it.


     
    4 Roma tomatoes, seeded and cut small
    1/4 cup chopped basil
    2 tablespoons olive oil
    2-3 cloves garlic, minced
    1/4 cup red onion, chopped small
    seasoning salt to taste
    ground black pepper to taste
    4 tablespoons grated Parmesan cheese
    1 loaf French baguette

     

    In a medium bowl, mix tomatoes, basil, onion, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

    Slice bread on a diagonal about 1/2" thick slices. Drizzle with olive oil and toast lightly on the grill - just get nice grill marks. Spoon mixture on bread and then grate Parmesan over all the slices.

    https://www.familycookbookproject.com/recipe/2552732/bruscetta-on-the-grill.html


    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • jdMyersjdMyers Posts: 741
    If I want something simple with prep done ahead of time, I make bruschetta with the bread grilled.  Everyone loves it.


     
    4 Roma tomatoes, seeded and cut small
    1/4 cup chopped basil
    2 tablespoons olive oil
    2-3 cloves garlic, minced
    1/4 cup red onion, chopped small
    seasoning salt to taste
    ground black pepper to taste
    4 tablespoons grated Parmesan cheese
    1 loaf French baguette

     

    In a medium bowl, mix tomatoes, basil, onion, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

    Slice bread on a diagonal about 1/2" thick slices. Drizzle with olive oil and toast lightly on the grill - just get nice grill marks. Spoon mixture on bread and then grate Parmesan over all the slices.

    https://www.familycookbookproject.com/recipe/2552732/bruscetta-on-the-grill.html




    Add some smoked salmon or shrimp to this absolutely the best.
    Columbus, Ohio
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