The final items that were made for my 2014 Oscar Birthday party were some of my favorites! Mushroom Brie Quesadillas, Spinach Pesto Pinwheels and Smoked Salmon Bruschetta. Now, the smoked salmon was actually smoked by my dad before he came down to Los Angeles. And the marmalade was also homemade by my dad. (Do you see where I get my love of cooking from now?) So the only “real” recipes in this post are for the quesadillas and the pinwheels. Both were fun to make and perfect party food. The quesadillas were a real hit as they were quite unique. Hope you enjoy too!
Host Ellen DeGeneres ordered pizza for her friends, but I prefer making snacks for parties. What are your party favorites?
MUSHROOM AND BRIE QUESADILLAS (makes 16 “slices”)
- About 8 oz Cremini Mushrooms
- 1/2 Tsp Fresh Rosemary
- 4 Large Tortillas
- 8 oz Brie
- Olive Oil
- Warm Honey
- Salt & Pepper
This was a recipe I found on a blogger’s website when googling appetizers. I saw brie. I saw mushrooms. I was satisfied and knew this was something I wanted on my party table. This was super easy and you can easily make more or less, depending on your crowd. These were a huge hit with my friends. When slicing your brie it’s okay to keep the rind on. It won’t affect the taste and it’s a pain and hassle to cut it off.
After they’re finished cooking in the oven, slice drizzle with warm honey. The drizzled honey on top really made this dish extra special. Make sure you have extra napkins though, as they are a tad messy!
SPINACH PESTO PINWHEELS (makes about 2 dozen)
- 2 Puff Pastry Sheets
- About 1 Cup Pesto
- About 1 Cup Mozzarella Cheese
- About 2 Cups Fresh Spinach
- Salt & Pepper
There was no specific recipe for this, but there was another pinwheel recipe and because we had already decided to make the mushroom quesadillas we thought about other pinwheel options and came up with this idea. Pinwheel appetizers can be customized to anything that you want it to be, just pick your favorite flavors and have at it!
Roll out your pastry sheets on a flat surface. Spread your pesto on each sheet, leaving about an inch from the edges. Lay out your fresh spinach leaves covering the pesto. Sprinkle with your mozzarella cheese and then season with salt and pepper.
Very carefully roll the sheets on the long edge. Be sure to tuck in the edge and wrap tightly. Pat down the edge to seal the roll. Lay your rolls on a jelly roll pan and stick in the fridge for about 20 minutes to harden. Remove from the fridge and preheat your oven to 425 degrees. Using a sharp knife slice the roll into about 1/2″ to 1″ pieces. Lay out the pinwheels on their sides on baking sheets. Bake about 12 minutes and serve warm.
MARMALADE AND SMOKED SALMON BRUSCHETTA (about 3 dozen)
- 1 or 2 Baguettes
- Smoked Salmon
- 1/2 Cup Whipped Cream Cheese (approx)
- 1/2 Cup Goat Cheese (approx)
- About 1 Cup Marmalade
- About 1/4 Cup Honey
Heat your broiler to low. Slice your baguette into about 1/2″ slices and lay out on a jelly roll sheet. Stick in your broiler for about 3 minutes, just enough to lightly toast them. If you don’t have a broiler heat your oven to about 200 degrees and toast in the oven for about 8 to 10 minutes.
In a small pot over low heat, heat your marmalade and honey and mix together. Don’t let it burn, just heat it enough to mix together and then remove from heat. Mix your cream cheese and goat cheese together. Spread some of your cheese mixture on each toasted piece of bread, top with some of your marmalade mix and then place a piece of smoked salmon on top of that. (We made some with salmon and some without for my vegetarian friends.) Serve and enjoy!