Here’s an easy buffet of appetizers to put together for Super Bowl Sunday or for just any Funday! Many of the components can be made hours or even a day ahead and assembled just before serving.
 Smoked Turkey Fonduta, Bruschetta With Sun Dried Tomato Pesto, Fresh Mozzarella Mini Caprese, Parmesan and Pepperoni Chips, Sausage Stuffed Mushrooms, Nachos with Roasted Tomatillo Salsa Verde, and Shrimp and Goat Cheese Mini Pizzas with a pitcher of Sangria. For dessert…Peach Bread Pudding With Molten Praline.

Smoked Turkey Fonduta


2 c. smoked turkey cut or broken into 1″ pieces

2c. fontina cheese

1/2 to 1 loaf French Bread cut into 1″ cubes for dipping

Bechamel Sauce:

1/4 c. melted butter

1/4 c. all purpose flour

16 oz. cream (milk can be substituted but the finished sauce won’t be as rich and it will need to reduce longer for a thicker Bechamel)

1/4 tsp. nutmeg

1/8 tsp. white pepper

1/2 tsp. salt if used as a base for another sauce, salt to taste if using the Bechamel alone.


Prepare Bechamel:

Heat butter in a medium saucepan over medium heat. When melted and bubbly, whisk in flour to make a roux and continue stirring and cooking for one minute.

 Slowly add in cream, whisking constantly to prevent the formation of lumps and whisk until smooth.

Reduce heat and cook 4 to 5 minutes longer, stirring constantly until a thick, creamy sauce is developed. Add nutmeg, salt and pepper.

Stir in 1 cup fontina cheese.


Pour half of the Bechamel cheese sauce into bottom of a casserole dish. Sprinkle half of the turkey over sauce.

Add remaining Bechamel over turkey and sprinkle with remaining turkey.

Sprinkle on remaining fontina cheese. Broil until cheese is melted and fonduta is bubbly. Keep warm until ready to serve. Serve with bread cubes for dipping.

Makes 12 to 16 servings.

Bruschetta With Sun Dried Tomato Pesto


French Bread, 1 loaf in 3/4″ slices

Extra Virgin Olive Oil

3/4 c. assiago or parmesan cheese

Sun Dried Tomato Pesto:

3 1/2 oz. sun dried tomatoes

1/2 c. assiago or parmesan cheese

1/4 c. fresh basil or 2 tsp. dried

1/2 c. extra virgin olive oil

3 T butter


Combine first 3 pesto ingredients in bowl of a food processor.

 Process until ingredients are reduced to crumbles. With processor on, drizzle in olive oil until the ingredients merge into a paste. Blend in butter and process until smooth and spreadable.

Drizzle olive oil over bread slices and toast under broiler until golden and crispy. Remove and spread pesto on each.

Sprinkle with cheese and broil until cheese begins to melt and bruschetta are toasted, approximately 5 min. Serve immediately.

Makes app. 16 individual servings.

Fresh Mozzarella Mini Caprese


5 medium Roma tomatoes, sliced into 1/4″ thick rounds

8 oz. fresh mozzarella Pearls

Basil sprig for garnish

2 T basil chiffonade



Extra Virgin Olive Oil

1 clove garlic, minced


Lay tomato slices out on a serving platter. Top each round with 3 mozzarella pearls. Salt and pepper. Drizzle olive oil over all, then sprinkle with garlic and basil chiffonade.

 Garnish with a basil sprig and chill, covered until ready to serve.

Makes 28 to 30 individual appetizers.

Parmesan and Pepperoni Chips

Lay 1 tablespoons full of parmesan in small piles on a sheet pan, 1″ apart.

Lay out pepperoni slices on another sheet pan.

Bake 10 minutes.

Remove from pans and cool. Parmesan chips may be cooled on baking racks. Finished chips can be held at room temperature until ready to serve.

Sausage Stuffed Mushrooms


32 oz. large mushrooms

16 oz. breakfast sausage

16 oz. extra sharp cheddar cheese, grated


Heat oven to 350 degrees.

Remove stems from mushroom caps. Lay caps in a 13x9x2″ baking dish.

Fill with sausage and top with cheese.

Bake for 40 minutes and serve immediately.

Nachos with Roasted Tomatillo Salsa Verde


1 large bag restaurant style tortilla chips

16 oz. sharp cheddar cheese

Roasted Tomatillo Salsa Verde:

4 tomatillos, quartered, roasted at 350 degrees for 15 minutes.

1 T extra virgin olive oil

1 tsp. salt

1/4 tsp. pepper

2 jalapenos, seeds and ribs removed

1 tsp. lime juice

2 cloves garlic

2 tsp. fresh cilantro or 1 T dried


Heat oven to 350 degrees.

Layer tortilla chips with cheese in a 13x9x2″ baking dish.

Make Salsa:

In a food processor, combine all ingredients and puree.

Bake tortilla chips and cheese for 15 minutes.

Serve with salsa.

16 appetizer servings.

Shrimp And Goat Cheese Mini Pizzas


8 pita

2 T Basil chiffonade

6 oz. Goat Cheese

1 1/2 c. parmesan cheese

2 c. mozzarella

3 c. cooked shrimp

1 clove garlic, minced


Sprinkle each pita with garlic, then mozzarella. Divide goat cheese and shrimp among pita. Top with parmesan and basil.

Broil 5 minutes or until bubbly and edges are beginning to brown, longer for a crisper crust. Serve whole or cut into quarters.

8 whole servings or 16 appetizer portions.

Peach Bread Pudding With Molten Praline


1 loaf French Bread cut into 1″ slices

6 eggs

1–29 oz. can of sliced peaches, drained with syrup reserved (should be around 1 1/4 c. syrup)

1/2 c. brown sugar

1 tsp. vanilla extract

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 c. cream (evaporated milk can be substituted)

1/4 c. butter, softened

Molten Praline:

1/2 c. butter

1/2 c. cream (no substitutions)

1 c. brown sugar

1 tsp. vanilla extract


Lay bread slices in two rows in the bottom of a 13x9x2″ baking dish in a scalloped fashion. Spread peaches around on top of bread.

 Mix together eggs, peach syrup, brown sugar, salt, cinnamon, nutmeg, and cream. Pour over bread and peaches.

Chill for 20 minutes to allow bread to soak up liquid. Dot with butter and bake for 1 hour.

Prepare praline sauce:

Place butter, cream, and brown sugar in a small saucepot and heat over low heat until sugar is dissolved, 10 to 15 min.

Add vanilla.

Spoon over each portion of finished bread pudding or pour over entire pudding.

App. 16 servings.

Sangria Pitcher


1 bottle dry red wine

2 cups orange juice

1 T lemon juice

1/2 c. Grand Marnier

4 navel oranges sliced or quartered


Combine all ingredients in a glass pitcher and serve.