Sate your appetizer cravings with these 5 recipes

St. Louis Post-Dispatch

It happens all the time: We go to a nice restaurant and begin our meal with an appetizer that is simply amazing.

And then the rest of the meal fails to live up to it.

Maybe chefs try harder with appetizers. Maybe appetizers are where restaurants feel free to experiment with new ideas. Maybe restaurants concentrate on appetizers because they bring in more profit, relative to cost, than entrées.

Or maybe appetizers just catch us diners unaware. They are usually the first thing we eat at a restaurant, so we are impressed by how good they are.

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July 4 food: 5 quick & easy appetizers for last-minute picnics

If you’re invited to a potluck picnic on July 4 and don’t feel like cooking, have we got some recipes for you.

Even a kitchen novice can handle the ingredients and preparation required for these five appetizers, all of which were pulled from “Centennial Collection: Favorite Recipes From the Newspaper Employees.” It’s a cookbook published in 1988 by The Birmingham News in honor of its 100th year.

The spreads are quick and easy to make, requiring little more than a visit to your neighborhood supermarket. Even better: Most of the recipes are delightfully retro, reflecting the times, trends and tastes

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Appetizers that elevate the season’s entertaining

Personally, I think appetizers are just better than entrées. It’s a simple, irrefutable fact, like breakfast is better than dinner.

To test my theory, I made four appetizers that span the spectrum from hors d’oeuvre to first course. And I was right. They are better than entrées.

Grapes Rolled in Goat Cheese appetizers, Wednesday, June 16, 2021. (Hillary Levin/St. Louis Post-Dispatch/TNS)

GRAPES ROLLED IN GOAT CHEESE

4 oz. goat cheese, room temperature

24 red or green seedless grapes, rinsed and patted dry

1/3 c. finely chopped toasted walnuts

1/4 c. minced chives

Note: These may be prepared up to 6

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