Fried ravioli, kale-artichoke dip, spiced olives and a goat cheese trio are easy appetizers. Make fried ravioli by frying small, uncooked ravioli in oil at 365 degrees Fahrenheit for two minutes. Drain on paper towels. Sprinkle with salt, pepper and Parmesan cheese. Serve with warm marinara or pesto sauce.
Serve kale-artichoke dip with pita chips or toasted sourdough rounds for a quick appetizer perfect for large crowds. Thaw 1 1/2 cups kale, and combine with 1/2 cup chopped artichoke hearts in a microwave-safe bowl. Fold in 4 ounces softened cream cheese, 1/2 cup shredded Swiss cheese, 1/2 cup milk, 1/4 cup grated Parmesan cheese and a minced garlic clove until combined. Season the dip with 1/2 teaspoon salt, a dash of cayenne pepper and a few drops of Worcestershire sauce. Cover and microwave for five minutes. Stir and serve hot.
Make spiced olives by combining 1/3 cup olive oil, 1/4 teaspoon red chili flakes, 1 smashed garlic clove and the zest from a strip of lemon and orange peel. Add in 1 cup of mixed olives and thyme sprigs. Serve with accompaniments and toothpicks on the side.
Divide a large goat cheese log into thirds to make a goat cheese trio. Roll each mini log in herbs, cracked peppercorns and cranberries. Serve with a sliced baguette or water crackers.