Guacamole With Swiss Cheese Saltines Appetizer Recipes

FESTIVE GUACAMOLE APPETIZERS

Steps:

• Preheat oven to 375°. On an ungreased baking sheet, unroll one tube of crescent dough and press into a 13x8-in. rectangle. Prick with a fork; sprinkle with 3/4 teaspoon taco seasoning. Repeat with remaining dough and seasoning., Bake until golden brown, 10-12 minutes. Transfer to wire racks to cool completely. , Cut each rectangle crosswise to make 4 strips (about 8x4-in.). For trees, cut each strip into 5 triangles, reserving scraps at each end for another use. For trunks, insert a pretzel piece into the base of each triangle., Beat cream cheese and guacamole until smooth; spread over trees. Halve and seed peppers. Cut 40 stars from yellow peppers using a 3/4-in. star-shaped cookie cutter. Dice and julienne remaining peppers for tree decorations. Decorate trees with pepper pieces and, if desired, cilantro. Refrigerate until serving.

GUACAMOLE WITH SWISS CHEESE & SALTINES (APPETIZER)

Steps:

• Cut the avocados in half length-wise; discard the pit.
• Scoop out the avocado, and put into a medium-sized bowl.
• Add the lemon juice, and mash well with a fork. Add the mayo and salt & pepper.
• Chop 1/2 a red onion finely and add to the bowl.
• Mix all ingredients together well (mashing again to make sure it's well mixed).
• Cut the swiss cheese into 2" square pieces.
• Assemble your crackers.
• Layer a saltine, a tsp of the guacamole mix, and a piece of the swiss cheese.
• Enjoy!

DELICIOUS ITALIAN AVOCADO APPETIZER

Steps:

• Peel and seed avocadoes, dice.
• Dice tomatoes.
• Chop green onion.
• Mince garlic.
• Add all ingredients to a mixing bowl.
• Stir gently together. Be gentle about this as you don't want to mash the avocado.
• Cover and refrigerate at least 4 hours for flavors to develop.
• Serve with tostadas or hefty chips.
• Enjoy all the compliments.
• You may have to take copies of this recipe where ever you serve it.

RYE WITH SWISS AND CORNED BEEF APPETIZER

Steps:

• preheat oven to 400F.
• Slice bread into 20 pieces. If using a 1.5 loaf, slice into 3/4" to 1" slices and cut those in half.
• Mix all other ingredients in a bowl.
• Place about 1 tablespoon of cheese mixture onto each piece of bread and place on a baking sheet either oiled or lined with parchment paper.
• Bake for 12 minutes or until cheese is lightly browned in spots. Broiling is good, also, but be careful not to burn or over brown.
• Cool and serve.

GUACAMOLE APPETIZER SQUARES

Steps:

• Unroll both tubes of crescent dough and pat into an ungreased 15x10x1-in. baking pan; seal seams and perforations. Build up edges. Prick dough with a fork; sprinkle with taco seasoning. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a small bowl, beat cream cheese and guacamole until smooth., Spread cream cheese mixture over crust. Sprinkle with bacon, tomatoes and olives. Refrigerate until serving. Cut into squares.

SALTINES (LOADED)

Steps:

• Preheat oven to 300°F
• Line a cookie sheet with parchment paper and top with saltines.
• Brush with melted butter.
• Top with your choice of seasonings (I use them all).
• Bake for about 10 minutes or until lightly browned.
• Cool on plate.
• Serve with your favorite cheese or dip.
• Note: Don't be afraid to really load them up because some of the topping is going to fall off.