Getting Ready For the Big Game – Super Bowl Appetizer Recipes

This year the Super Bowl is a big deal in our house.  See, The Hubs is originally from Colorado and grew up a Denver Broncos fan, which means he’s been united in orange his entire life and not just some guy jumping on the Peyton Manning bandwagon.

THM_SuperBowlAppetizers

The Hubs was a long-suffering Broncos fan until John Elway stepped onto the field in Mile High Stadium as a rookie in 1983 and eventually led them to 5 AFC championships and two Super Bowl wins.

THM_SuperBowl_Broncos_AppsThe Hubs and The Barrel Man, a Broncos legend at home game back in 2003

He’s been following his team especially close this year with the addition of Manning.  All season he’s been telling me “it’s their year!”  Luckily he’s been able to catch most of the Broncos games on TV this season, which is quite a feat for not having one of those NFL Season Pass subscriptions since we mostly only get Giants and Jet games since we live on the East Coast.

He’s so excited for the Super Bowl match up between the Broncos and Seattle Seahawks that we’re having a little family Super Bowl party with the kids next weekend.  I want to make it special and create a fun and memorable experience for both The Hubs and kidlets so I had my own sort of warm up session this past week, trying out some Super Bowl  recipes.

I decided to go with a bunch of appetizers so we can have a little variety on game day.   Since The Hubs and I recently became pescatarians (you can read about our change here), that meant traditional football meal fare such as buffalo chicken wings, pigs in a blanket and mini-sliders were out.  After some research I was able to come up with some tasty, hearty and healthy Super Bowl appetizer alternatives all of which feature one same ingredient, cocktail flatbreads from Kontos Foods, they are perfect one-bite treats.

THM_SuperBowlAppetizers_KontosCocktailFlatbread1Bite-sized flatbreads, toast them in the oven for five minutes on 350° before plating to kick up your appetizers a notch

The three appetizers I tried out were Roasted Eggplant on Flatbread, Tapenade on Flatbread and Sundried Tomato, Basil & Fresh Mozzarella on Flatbread.  They were all pretty easy to make and it gave me a chance to try out my new Ninja Kitchen Ultima blender.

THM_SuperBowlAppetizers_KontosCocktailFlatbreads2Roasted Eggplant, Tapenade and Sundried Tomato, Basil & Mozzarella all on Cocktail Flatbreads, the perfect bite-sized appetizer

Here’s how I made them:

Roasted Eggplant on Flatbread
Serves: 6 – 8
Time: 1 hour from prep to cooking to serving

Ingredients:
1 medium eggplant
1 red bell pepper
2 medium garlic gloves
1/4 cup fresh squeezed lemon
1/4 cup good extra virgin olive oil
salt and freshly ground pepper
Chopped fresh parsley/cilantro leaves
Kontos Cocktail Flatbread

Directions:

  • Preheat oven to  450°
  • Cut eggplant in to 1 inch cubes (no need to peel the skin, unless you want to), peel garlic cloves and leave whole. Spread out into a single layer in an oven safe baking dish.  Drizzle a bit of the olive oil to coat each piece  and sprinkle with salt and freshly ground pepper.   Place in the oven for 30 minutes or until eggplant and garlic are roasted.  Remove pan from the oven and let cool uncovered for 15 minutes.
  • Place red pepper on a baking sheet and place in oven for about 15 minutes until the skin is completely wrinkled and pepper skin is charred, turning twice during roasting.  Remove the pan from the oven and cover tightly with aluminum foil/plastic wrap or you could even place the pepper in a brown sandwich bag for about 15 minutes.  Once you can handle the pepper, cut it half (the long way) and remove the stem, seeds and charred skin.
  • Once at room temperature, lace the roasted eggplant, garlic and peppers into a blender (or food processor), add the lemon juice, and remaining olive oil. Pulse the mixture until smooth.
  • Remove from blender and place in bowl, mix in most of the chopped parsley/cilantro and add salt and pepper to taste.  You could also add some lemon rind to your mixture to add some extra tang and floral flavor.
  • Spread Kontos Cocktail Flatbread rounds into a single layer on a baking sheet and toast in the oven at 350° for five minutes.
  • Remove flatbread from oven and add the eggplant, garlic & pepper mixture in dollops, enough to cover one piece of a cocktail flatbread.
  • Garnish with additional chopped parsley/cilantro and serve.

American Football 2American Football 2American Football 2American Football 2American Football 2American Football 2American Football 2

Tapenade on Flatbread
Serves: 6 – 8
Time: 10 minutes from start to finish

Ingredients:

1 1/4 cups (about 7 oz) pitted green olives such as Ceringola or picholine
3 tablespoons capers, rinsed
2 garlic cloves
1/4 cup chopped fresh parsley/cilantro
1 1/2 Tbsp fresh lemon juice
1 tsp finely grated lemon zest
1/4 cup good extra virgin olive oil
Freshly ground black pepper
Kontos Cocktail Flatbread

  • Combine olives, capers, lemon juice and garlic in blender (or food processor) and pulse twice. Make sure that you don’t puree or pulse until the mixture is  smooth, you want it to be a little chunky/rough.
  • Transfer tapenade to bowl. Stir in parsley/cilantro, season to taste with pepper & lemon zest.
  • Spread Kontos Cocktail Flatbread rounds into a single layer on a baking sheet and toast in the oven at 350° for five minutes.
  • Remove flatbread from oven and add the tapenade mixture in dollops, enough to cover  one piece of a cocktail flatbread.

American Football 2American Football 2American Football 2American Football 2American Football 2American Football 2American Football 2

Sundried Tomatoes, Basil & Fresh Mozzarella on Flatbread
Serves: 6 – 8
Time: 10 minutes from start to finish

Ingredients:

1 Cup Sundried Tomatoes (I like the ones in oil, gives a little more flavor)
Fresh basil leaves
8oz Fresh Salted Mozzarella
Kontos Cocktail Flatbread

  • Cut sundried tomatoes, basil & mozzarella to size, large enough to cover one piece of a cocktail flatbread.
  • Spread Kontos Cocktail Flatbread rounds into a single layer on a baking sheet and toast in the oven at 350° for five minutes.
  • Remove flatbread from oven and layer with fresh mozzarella, basil and sundried tomatoes.

American Football 2American Football 2American Football 2American Football 2American Football 2American Football 2American Football 2

Here are two more easy Super Bowl cocktail flatbread appetizer recipes, I’ll def be doing the Open Face Tuna Salad one on game day:

Open-Face Salmon Appetizer

  • Slice strips or cubes of smoked salmon, enough to cover one piece of a cocktail flatbread.
  • Garnish with horseradish mayonnaise and sliced avocado.

Open-Face Tuna Salad Appetizer

  • Place a dollop of tuna sliced to aptly cover one piece of a cocktail flatbread.
  • Garnish with tomato, cucumber and/or fresh basil to preference.

Now it’s your turn to share. Who will you be rooting for in this year’s Super Bowl?  What’s your favorite dish to make for the big game?

THM_postsignature

 

Follow on Bloglovin

 

Creative Commons License
Getting Ready For the Big Game – Super Bowl Appetizer Recipes by The Harried Mom, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.

Comments

  1. says

    A fan favorite at our party are spinach balls! Easy to make and a crowd pleaser.
    Mix on box of spinach (defrosted), 4 eggs, 1 cup of cheddar (shredded), 1 cup of swiss (shredded), 1/2 cup of plain bread crumbs in a bowl. Roll the mixture like you would a meatball and place on a baking sheet. Bake for 25 minutes at 375 degrees and viola!
    CC Fowler recently posted..Cleaning the Kitchen SinkMy Profile

  2. Brenda says

    I see mini pizzas! I’m just glad it looks like we’re back to Super Bowl Sunday instead of Not So Super Bowl Monday! Go Broncos!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge