Autumn Appetizers

By CINDY COOPWOOD • Photography by RORY DOYLE

     Along with fall, the other “season” that has commenced is football season.  And whether it’s SEC, Friday night lights, or NFL, it’s time to tailgate—which no longer means on the back of your truck! From the Junction to the Grove to your porch to the couch, appetizers reign supreme this time of year. 

CHARCUTERIE BOARD IN A BOWL

This easy, marinated cheese appetizer combines the best of a charcuterie board and your favorite antipasto. Just toss in a bowl and enjoy!

1 cup Havarti cheese, cubed
½ cup sun-dried tomatoes
1 cup salami, diced into cubes
½ cup sweet gherkins, cut into chunks
½ cup Castelvetrano olives
2 tablespoons chopped basil
1 cup of your favorite garlicky vinaigrette

     Mix all ingredients in a medium-sized bowl and stir. Cover with plastic wrap and keep chilled until ready to serve.

     May be served immediately or marinated in an airtight container in the fridge for up to a week.

SKILLET BARBEQUE CHICKEN DIP

The perfect combination of a sweet, smoky, cheesy dip packed with bacon, shredded chicken, red onions, and ranch.

2 tablespoons olive oil
1½ cups rotisserie chicken, shredded
6 strips bacon, diced
1 medium red onion, diced
1 red bell pepper, seeded and diced
⅓ cup mild banana peppers, diced (optional)
¼ cup green onions, diced
1 8-ounce block cream cheese, softened
½ cup sour cream
¼ cup ranch dressing
¼ cup barbecue sauce, plus more for topping
1½ cups cups cheddar cheese, shredded
tortilla chips for dipping

     Preheat oven to 375 degrees. In a skillet (preferably cast iron) over medium heat, cook diced bacon until crisp. Remove bacon, leaving rendered fat in skillet. Cook red pepper and diced onions until browned and partially caramelized, about 8 to 10 minutes.

     In a large bowl, add the cream cheese, sour cream, ¼-cup of barbecue sauce, and ranch. Stir together until smooth and creamy. Add mixture to skillet.

     Fold the banana peppers (if desired) shredded chicken, half of the green onions and half of the cheddar cheese into cream cheese mixture. Spread mixture out in skillet. Layer the top with enough barbecue sauce to evenly coat, or to taste.

    Add remaining cheese on top and bake uncovered for about 20 to 25 minutes until it’s bubbly on the edges and cheese is melted. Halfway through the bake time, sprinkle the bacon pieces over the cheese.

     Serve warm with tortilla chips.

BACON PARMESAN CRACKERS WITH BROWN SUGAR

These smoky-sweet bacon crackers are the season’s best pick-up appetizer. An instant crowd pleaser, the caramelized brown sugar creates soft, chewy-crunchy texture perfection!

1 pound thin-sliced bacon
1½ sleeves club crackers (about 44 crackers)
1 8-ounce Parmesan wedge
½ cup brown sugar
1 tablespoon red pepper flakes (optional)

     Preheat oven to 300 degrees. Line a baking sheet with parchment paper and place a wire rack on top of the lined baking sheet.

     Slice Parmesan wedge into thin slices, approximately the same width and length of the crackers. Similarly, slice the bacon into pieces that also match the crackers’ length.

     Assemble by placing a piece of Parmesan onto each cracker, top with bacon, sprinkle with brown sugar, and finally, top with the red pepper flakes, adding a little heat if desired. Repeat with all crackers.

     Place each cracker side by side on the wire rack. Bake in the oven for 35 to 45 minutes, rotating the pan halfway through. At 30 minutes, begin checking their doneness. Once the bacon is cooked through and the edges of the crackers begin to brown, they are ready.

     Serve warm or at room temperature.

CHEESY, HONEY-MUSTARD PIGS IN A BLANKET 

This go-to party recipe is elevated with sharp cheddar cheese and tangy honey mustard.

1 roll refrigerated crescent dough
24 cocktail smoked sausages
Honey mustard sauce of your choice
Slices of sharp cheddar cheese
1 egg plus 1 tablespoon water
Everything Bagel seasoning or poppy seeds

     Heat oven to 350 degrees. Spray a sheet pan with baking spray or line with parchment paper.

     On the pan, cut each crescent dough triangle into three small triangles or strips. Coat each strip of dough with honey mustard, top with sharp cheddar cheese, and place a sausage on each one before rolling up. Brush tops of dough with egg wash and sprinkle with Everything Bagel seasoning. Bake at 350 for about 30 minutes, until nicely browned.

     Serve with extra honey mustard, and enjoy!

EASY DILL PICKLE DIP

This cool dip is loaded with fresh dill and chunks of pickles in every bite. It’s perfect with veggies, chips, or crackers.

1 8-ounce package cream cheese, softened
½ cup sour cream
¼ cup pickle juice, or more as desired
¼ cup dill pickle, finely chopped
1 tablespoon fresh dill, chopped
salt and pepper, to taste

     In a medium bowl, stir cream cheese and sour cream until smooth. Gradually, add pickle juice to the cream cheese mixture, mixing well after each addition. Adjust the pickle juice to reach the desired consistency. Stir in chopped pickles and fresh dill. Adjust seasonings to taste. Refrigerate for at least 30 minutes before serving.