Easy Appetizers

Italian bagel chips takes plain bagels and making them into something special. Add some wonderful seasoning and what seemed old and boring before has a whole new lift to it. Use these chips with a variety of dips and you'll please even the pickiest of eaters.

What you'll need:

- 6 plain bagels (thinly sliced)

- 4 Tbsp extra-virgin olive oil

- 1 glove garlic (minced)

- 1 Tbsp minced fresh rosemary

- 1/4 tsp sea salt

- 1/4 tsp black pepper

- 4 Tbsp freshly grated parmigiano-reggiano cheese

First, preheat your oven to 325 degrees F. Line 2 baking sheets with parchment paper.

Next place bagel slices in a single layer on the baking sheets. Make sure you don't double the slices up on the backing sheets, they won't bake properly. If needed, bake the bagel slices in batches.

In a small bowl, combine the olive oil, garlic, rosemary, salt and pepper. With a pastry brush, brush the tops of the bagel slices and top with a little sprinkling of the cheese.

All that's left is to bake these yummy Italian bagel chips for 15 to 20 minutes or until they become crisp and turn a golden brown color and the cheese has melted. Remove from the oven and let cool slightly. I like to cool them on cookie racks. You can serve them warm or make them ahead of time and store them in an airtight container.

This recipe makes 60 to 120 chips. Make more than you think you'll need as they disappear fast!

A wonderful dip to try with these bagel chips is Gouda Cheese Onion Dip.

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For more great chip recipes and other types of appetizers and appetizer meals, visit http://www.easy-appetizer-recipes.com.

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The Appetizer:

STUFFED MUSHROOMS

16 large fresh mushrooms, 2 tbsp. sliced green onions, 2 tbsp. butter, 2 oz. cream cheese (or Neufchatel), 1 ½ tsp. mustard, 1 tsp. Worcestershire sauce, ¼ tsp. salt.

Remove stems from mushrooms and chop stems, Cook chopped stems and onions in butter until tender. Remove from heat. Combine cheese, mustard, Worcestershire sauce, and salt. Stuff mixture in mushrooms. Place on baking sheet and bake at 375 degrees for 8-10 minutes or until tender. Drain on paper towel and serve.

The Soup:

CHICKEN BROTH

1 (4lb.) chicken cleaned and left whole, 1 tsp. salt, 4 celery stalks, 2 carrots, 3 fresh tomatoes cut into pieces, 3 qts. water.

Place chicken in cold water. Add salt and bring to boil. Remove scum that forms on top of the water. Add celery, carrots, and tomatoes. Cover pan and cook for 1 ½ - 2 hours until chicken is tender. Add water if soup is too strong. Remove chicken and serve or chop chicken into the broth and strain.

The Main Dish:

ITALIAN STYLE BAKED CHICKEN

3 ½ lb. frying chicken, flour, 3 eggs, 2 tbsp. milk, 4 tbsp. romano cheese, 3 pieces of parsley, 3 cups of Italian bread crumbs, 6 tbsp. of cooking oil, 4 tbsp. of butter, salt, pepper.

Wash and dry chicken and dip into flour. Combine eggs, milk, cheese, salt, pepper, and parsley. Dip floured chicken into egg mixture and then into bread crumbs. Chop chicken into pieces. Pour oil into baking dish and place chicken pieces (skin side up) and butter it. Bake at 300 degrees for 1 ¼ hour.

The Bread:

ITALIAN PEPPER BREAD

1 ½ cups of hot water, 1 cup of warm water, 1 tsp. salt, 3 tbsp. sugar, 2 tbsp. bacon fat, 3 tbsp. sugar, 2 cakes of yeast, 1 or 2 eggs, 5 cups of flour, 2 tsp. ground pepper, ¼ cup of crushed bacon, 3 leaves of basil.

Combine the hot water, salt, 2 tbsp. sugar, and bacon fat. Let it cool. In the warm water, add 1 tbsp. sugar, and the yeast and stir until dissolved. Combine both mixtures and add the egg, flour, pepper and basil. Beat for 3 minutes until smooth. Stir in crumbled bacon. Cover batter and let rise until doubled. Stir down and beat for 2 minutes. Pour batter into 2 greased 8 x 4 inch loaf pans. Cover and let rise until batter is just barely to the top of pans. Bake at 400 degrees in ovcn for 40 minutes.

The Dessert:

WINE AND FRUIT TREAT

1/3 cup of orange juice, ¼ cup of port wine, 1 tbsp. sugar, 1 tbsp. lemon juice, 1 cup of sliced strawberries, 1 peach (peeled and sliced), 1 pear (peeled and sliced), 1 sliced banana.

Combine port wine, orange juice, sugar, and lemon juice. Place sliced fruits in a bowl. Pour juice over fruits and mix. Cover and chill.

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Like your coat of flour and mozzarella sticks with a plastic bag, learn tips, tricks and techniques for easy Italian appetizers in this free online cooking video taught by a culinary chef. Expert: Matt Senatore Bio: Matt Senatore is a producer, songwriter, cook and kitchen. Directors: Matt Senatore

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Mantova Mix Italian Bruschetta Topping 4/6 Oz Review

Mantova Mix Italian Bruschetta Topping 4/6 Oz Feature

• Product of Italy
• Bruschetta with Roasted pepper, Tomato, Olives and Mushroom
• Easy to use everyday as appetizes
• Use as a gift for food lovers

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