Ina Garten, everyone’s favorite Food Network chef, is back in the news. No, it’s not for making something amazing for Jeffery or inspiring the official meme of 2020. It’s because the Barefoot Contessa has dropped another recipe from her upcoming cookbook, Modern Comfort Food.
If this brand-new appetizer is any indicator, there will be so many exciting dishes to dig into when the book finally hits shelves!
Meet Ina’s New Fig & Cheese Toasts
Ina shared the recipe for this simple, sophisticated starter on her Instagram and it looks fairly easy to make. It’s a dinner party-ready concoction of bite-sized crostini topped with creamy goat cheese, fresh figs and a drizzle of balsamic vinegar to finish. Basically, this toast appetizer is here to take finger food up a notch.
We’re looking forward to all the recipes in Ina’s new cookbook, including Cheddar and Chutney Grilled Cheese Sandwiches and Banana Rum Trifle. (Banana! Rum! Trifle!) Ina’s last 11 cookbooks have showcased her upscale yet self-taught cooking chops, and we’re expecting this dreamy comfort food-inspired book to please as well.
See the foods Ina loves to cook—and eat.
How to Get Your Copy
While Modern Comfort Food won’t hit shelves until October 6, you can preorder the cookbook on Amazon right now so it arrives on your doorstep on launch day. It’s listed at $35, but you can purchase it right now for $25 with free shipping! If you prefer a signed version, you can preorder a copy on the Barefoot Contessa’s own website. In the meantime, test out some of Ina’s top cooking tips in your kitchen. Happy comfort cooking!
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Shrimp in Phyllo Cups
I almost didn’t make these appetizers for last year’s Christmas party because I was running out of time, but I knew they’d be a tasty hit. Simple to make, the cups have few ingredients and look beautiful on the plate—very gourmet! This turned out to be one of the night’s favorites, and they just flew off the plate. —Terri Edmunds, Naperville, Illinois
Bacon-Encased Water Chestnuts
My husband and I do lots of entertaining and always start off with appetizers like these tempting morsels.—Midge Scurlock, Creston, Iowa
Rustic Tuscan Pepper Bruschetta
If you love sweet red, yellow and orange peppers, pair them with fresh mint for a cold kitchen appetizer. Marinate for up to one hour before assembling. —Noelle Myers, Grand Forks, North Dakota
Best Deviled Eggs
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia
Garbanzo-Stuffed Mini Peppers
Mini peppers are so colorful and they're the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California
Artichoke Phyllo Cups
I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! —Neel Patel, Champaign, Illinois
Apricot Turkey Pinwheels
I created these pinwheels for a football game snack using ingredients I had on hand. They were a huge hit, and I love how quick and easy they are to prepare. —Melanie Foster, Blaine, Minnesota
Sweet Pea Pesto Crostini
I made a healthier spin on my favorite celebrity chef’s recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas
Hot Crab Pinwheels
I got the recipe for these crabmeat bites from a friend. What amazed me most is that my husband, who hates seafood, couldn't stop eating them. —Kitti Boesel, Woodbridge, Virginia
Meatballs with Chimichurri Sauce
Serve some of this South American herb sauce featuring fresh cilantro and parsley on the side. You'll want plenty for extra dipping. —Amy Chase, Vanderhoof, British Columbia
Grilled Nectarine & Cheese Crostini
At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California
Apple-Gouda Pigs in a Blanket
For New Year’s, I used to make beef and cheddar pigs in a blanket, but now I like apple and Gouda for an even better flavor celebration. —Megan Weiss, Menomonie, Wisconsin
Greek Olive Tapenade
Welcome to an olive lover’s dream. Mix olives with freshly minced garlic and parsley and a few drizzles of olive oil to have the ultimate in Mediterranean bliss. —Lisa Sojka, Rockport, Maine
Smoky Bacon Wraps
These cute little sausage and bacon bites are finger-licking good. They have a sweet and salty taste that's fun for breakfast or as an appetizer. —Cara Flora, Kokomo, Indiana
Sausage Wonton Stars
These fancy-looking appetizers are ideal when entertaining large groups. The cute crunchy cups are stuffed with a cheesy pork sausage filling that kids of all ages enjoy. We keep a few in the freezer so we can easily reheat them for late-night snacking. —Mary Thomas North Lewisburg, Ohio
Party Pesto Pinwheels
I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. —Kathleen Farrell, Rochester, New York
Shrimp Tartlets
Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. —Gina Hutchison, Smithville, Missouri
Cilantro Tomato Bruschetta
This is an easy tomato appetizer that all of my family and friends love. The garden-fresh ingredients capture summer and meld together for a delightful hors d’oeuvre recipe that goes well with many different main dishes. —Lisa Kane, Milwaukee, Wisconsin
Bacon Cream Cheese Pinwheels
It's hard to resist a crescent roll, bacon and cream cheese in one bite! Kids, friends, everyone will scarf these cream cheese pinwheels down. Now I bake a double batch whenever we have a get-together. —Krista Munson, Sharpsburg, Kentucky
Toasted Ravioli Puffs
I call toasted ravioli a fan favorite because it disappears faster than I can make it. With just five ingredients, this is how you start the party. —Kathy Morgan, Temecula, California
Pork Satay
Cilantro layers on the freshness, while the sesame oil and Thai chili sauce add Asian flavors that pair perfectly with peanut butter. —Taste of Home Test Kitchen
Spinach-Artichoke Stuffed Mushrooms
I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It’s an impressive party appetizer yet goes together so easily. —Amy Gaisford, Salt Lake City, Utah
Fontina Asparagus Tart
This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan
Caprese Salad Kabobs
Trade in the usual veggie party platter for these lively kabobs. I often make them for my family to snack on, and the kids like to help with the recipe! —Christine Mitchell, Glendora, California
Sausage Chive Pinwheels
These spirals are simple to make but look special on a buffet. Our guests eagerly help themselves, and sometimes the eye-catching pinwheels never even make it to their plates! —Gail Sykora, Menomonee Falls, Wisconsin
Brie Cherry Pastry Cups
Golden brown and flaky, these bite-sized puff pastries with creamy Brie and sweet cherry preserves could easily double as a scrumptious dessert. —Marilyn McSween, Mentor, Ohio
Sausage Mushroom Appetizers
These stuffed mushrooms are can't-stop-eating-them good. For variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing. —Sheryl Siemonsma, Sioux Falls, South Dakota
Crab Crescents
This recipe is so good, no one will guess how quickly you put it together. These little bites are delicious and decadent! —Stephanie Howard, Oakland, California
Smoky Jalapenos
When I make these bacon-wrapped appetizers, there are no leftovers. They can also be made with mild banana peppers or yellow chili peppers. —Melinda Strable, Ankeny, Iowa
Ham and Cheese Puffs
These tasty little bites go over well with kids. They're also delicious with soups or as party appetizers. —Mrs. Marvin Buffington, Burlington, Iowa
Sausage Wonton Cups
Here’s a tasty hot appetizer for all those parties that feature fun finger foods. I’ve made this recipe several times, and these bites always disappear so fast. It’s really easy. —Shirley Van Allen, High Point, North Carolina
Cucumber Canapes
I always get requests for the recipe for these canapes whenever I serve them. They're delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. —Nadine Whittaker, South Plymouth, Massachusetts
Chive Crab Cakes
These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. —Cindy Worth, Lapwai, Idaho
Prosciutto Pinwheels
Fancy-looking and filling, these sensational appetizers are a lot easier to make than they look. With just a few ingredients and our easy directions, it'll be a snap! —Kaitlyn Benito, Everett, Washington
Sage & Prosciutto Pinwheels
I love, love, love to make appetizers and I especially like this recipe because I can make the rolls ahead, freeze them, and then slice and bake when needed. —Kate Dampier, Quail Valley, California
Buffalo Chicken Deviled Eggs
My daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. —Robin Spires, Tampa, Florida
Broccoli & Chive Stuffed Mini Peppers
There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington
Pumpkin Pinwheels
Cream cheese, mozzarella and roasted red peppers make these pumpkin-shaped pinwheels devilishly delicious. They were a hit at my last Halloween party. —Anndrea Bailey, Huntington Beach, California
Gorgonzola Polenta Bites
I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That’s how you spread holiday cheer. —Margee Berry, White Salmon, Washington
Puff Pastry Christmas Palmiers
Palmiers (pronounced palm-YAY) come from France. They're usually sweet, but to make them savory, I swirl in pesto, feta and sundried tomatoes. —Darlene Brenden, Salem, Oregon
Italian Steak Bruschetta
This recipe combines my favorite things to eat: toast, steak, bruschetta topping and delicious pancetta. It's looks so pretty on the plate! This five-ingredient appetizer is easy to prepare but will have everyone thinking you spent a long time in the kitchen. —Devon Delaney, Westport, Connecticut
Cranberry Brie Pecan Pinwheels
This recipe is a twist on baked Brie. My family always requests these during the holidays. They are delicious and make the kitchen smell amazing! —Jacquie Franklin, Hot Springs, Montana
Philly Cheesesteak Won Ton Cups
I love the versatility of wonton wrappers. You can fill them with any mix of flavors or ingredients to suit your tastes. The first batch I tried used a Mexican-inspired filling, which was delicious. These wonton cups are a spinoff on Philly cheesesteak, one of my favorite sandwiches. —Cyndy Gerken, Naples, Florida
Smoked Salmon Deviled Eggs with Dill
My family is of Danish heritage, and my husband makes our smoked salmon. To use it, I came up with these dilly deviled eggs. They're a real treat and nice addition to any meal. —Charlotte Giltner, Mesa, Arizona
Teriyaki Salmon Bundles
If you're bored with the same old appetizers, give this one a try. I serve the little salmon bundles on skewers for easy dipping. Standing the skewers in a small vase filled with table salt creates a festive presentation. —Diane Halferty, Corpus Christi, Texas
Crab Phyllo Cups
I always like a little extra chili sauce on top of these easy snacks. If you're out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, Arizona
Florentine Almond Artichoke Mounds
I always enjoyed traditional artichoke-cheese dip, and for a party, I wanted to create a new appetizer that was a spin on that. This original creation is a bit reminiscent of the dip recipe, and works well on a buffet. —Sherry Johnston, Green Cove Springs, Florida
Meatballs with Marinara Sauce
Pack on the flavor with just a few ingredients! The plum sauce in this dish is an unexpected treat. —Mary Poninski, Whittington, Illinois
Chicken & Bacon Roll-Ups
My children like these so much that they ask for them every day for lunch during the summer. Whenever I have leftover chicken or turkey breast, this is a delicious way to use it up. —Patricia Nieh, Portola Valley, California
Sausage-Stuffed Jalapenos
If you like foods that pack a bit of a punch, you’ll love these jalapeno poppers filled with sausage and cheese. This is one of my favorite recipes for parties. —Rachel Oswald, Greenville, MichiganThe post Ina Garten Just Shared an Easy Appetizer from Her New Cookbook appeared first on Taste of Home.
Megan Mowery