These mini Low-Carb Greek Salad Cucumber Party Bites are a fun and super easy no-cook appetizer to make for a party. I have the recipe for them plus five more super simple recipe ideas for a pesto party.
This post is sponsored by Filippo Berio. I was compensated for my time. All opinions expressed here are my own.
I love an excuse to have a party: Halloween, Christmas, New Year’s eve= Party. Sugaring Season= Party. The 4th of July= Party. Pretty much every dang occasion = Party! I love cooking for friends and getting everyone together to catch-up laugh and share food and drinks. So when I heard about the new line of pestos from the premium olive oil brand I know and love, Filippo Berio, I had one thought… Party!!
In the new line, Filippo Berio has gone way beyond the traditional Liguria (or Genoa) style basil pesto. In addition to their Classic Pesto, they also have Sun Dried Tomato, Tomato & Ricotta, Olive Pesto and Hot Chili Pesto!
So with a party on the brain, I came up with some easy peasy mini recipes, threw some rose on ice and invited over a bevy of girlfriends for a pesto party in my new studio space.
Menu for the Pesto Party!
Grilled Zucchini and Onion Naan Pizzas with Tomato Ricotta Pesto
Slice ½ large onion and 1 small zucchini lengthwise into ½-inch thick. Brush with Fillipo Berio Extra-virgin olive oil, sprinkle with salt and pepper. Grill until softened and charred, about 8 minutes total. Chop into small pieces. Spread ½ cup Filippo Berio Tomato Ricotta Pesto over four large Naan flatbreads (14 ounces naan.) Top with 1 cup shredded fresh mozzarella. Top with the grilled veggies. Bake at 400 degrees F until the naan is crispy and the cheese is melted, 12 to 14 minutes. Slice into wedges to serve.
Grilled Steak Bites with Pesto
Cut 1 pound steak tips into into 1-inch thick strips (if necessary) and then marinate for one hour in the following: 1 minced clove garlic, 2 tablespoons Filippo Berio Extra-virgin olive oil, 1 tablespoon balsamic vinegar and ½ teaspoon each salt and pepper. Grill over high heat until the steak is medium rare, 3 to 4 minutes per side or 6 to 8 minutes total. Cut into bite sized pieces and serve skewered with appetizer picks. Serve with a dipping sauce made of ¼ cup Filippo Berio Classic Pesto whisked with 2 tablespoons Filippo Berio Extra-virgin olive oil.
Tomato Two Ways Nachos:
Spread an even layer of corn tortilla chips on a large baking sheet (about ¾ of a 13 ounce bag.) Dot ½ cup Filippo Berio Sun Dried Tomato Pesto over the chips. Top with 2 cups shredded Monterey Jack Cheese. Bake at 400 degrees for about 10 minutes to golden bubbly perfection. Garnish with ¼ cup sliced black Italian olives and 1 cup chopped fresh tomatoes. Sprinkle with a tablespoon each of chopped fresh oregano and parsley on top.
Spicy Shrimp Cups
Melt 1 tablespoon unsalted butter in a large skillet. Add 1 cup corn cut off the cob and cook for 1 to 2 minutes until the corn is hot. Stir in 8 ounces thawed and drained cooked bay or salad shrimp. Cook until the shrimp are hot, 1 to 2 minutes. Remove from the heat and mix in ¼ cup Filippo Berio Hot Chili Pesto. Spoon the mixture into thawed and toasted fillo cups (makes enough for 45 cups.) Whisk 3 tablespoons plain Greek yogurt and 3 tablespoons sour cream. Dollop cream mixture on each cup and garnish with parsley.
Vermont Cheeses and Pesto Board
Arrange a variety of local cheeses with jars of each pesto on it for everyone to sample. Provide a variety of crackers.
Speaking of Vermont cheeses, next week Filippo Berio will be here in Vermont at the Vermont Cheesemaker’s Festival with all of these pestos to try. Plus you’ll be able to take the Pestonality Test to find out which pesto matches your personality! So if you’re in the area, I’ll be stopping by their table too, so be sure to come and see me there! My friends at the party had fun finding out which ones were matched to them. Watch out for those Hot Chili ladies- they’re wild!
The flavors of Greek salad in an easy one bite appetizer. It is no cook and comes together in minutes. Layer black olive pesto on cucumber slices. Top with a square of feta cheese, basil and a slice of tomato.
- 1 large English cucumber, cut into 24 slices
- 4 ounce block Feta cheese
- 1/3 cup Filippo Berio Olive Pesto
- 12 cherry tomatoes, thinly sliced or cut into small pieces
- 6 basil leaves, thinly sliced
- Lay several layers of paper towel on work surface. Place cucumber rounds on the paper towels. Top with another layer or two of paper towels, and press down to blot dry. Let sit for a moment and meanwhile, cut feta into thin flat squares about 1-inch wide and long by 1/8th inch-thick.
- Assemble bites: Spread pesto over the cucumbers, dividing among the cucumbers. Top with feta, cherry tomatoes and basil. Serve cold.
- Serving Size: 1 appetizer
- Calories: 25
- Fat: 2 g
- Carbohydrates: 1 g
- Protein: 1 g