The month of December is filled with endless celebration opportunities. Having a few easy, yet delicious, appetizers in your recipe box will go a long way in ensuring your family gathering is the toast of the season.
gina moore
Spread a little holiday cheer one crispy, delicious bite at a time.
Photo by Gina Moore
GARLIC SHRIMP BUTTER CROSTINI
MAKES 1½ CUPS
½ pound cooked shrimp, coarsely chopped
8 tablespoons (1 stick) unsalted butter, room temperature
1 tablespoon chopped sun-dried tomatoes (packed in oil)
1 tablespoon chopped Kalamata or black olives
1 tablespoon chopped oregano
½ teaspoon chopped garlic
Kosher salt
Fresh ground black pepper
Dash, cayenne pepper
1 teaspoon fresh-squeezed lemon juice
Crostini (see recipe below)
In a medium bowl, combine all ingredients except crostini, and stir until smooth. Spoon into a storage bowl with a tight-fitting lid. Refrigerate until ready to serve. Let soften to spreading consistency. Spread onto crostini and serve. You can make the garlic shrimp butter one day ahead.
Crostini
1 French or Italian loaf, sliced diagonally ¼-inch
¼ cup garlic olive oil
Chopped fresh parsley, optional
Preheat oven to 400 F. Place bread slices on a parchment-lined sheet pan or cookie sheet. Brush both sides with oil; bake 5–6 minutes each side or until slightly golden brown. Remove from oven and sprinkle with parsley. Allow to cool. Store at room temperature in airtight container or plastic bag for 1 week.
Cheese-stuffed dates wrapped in bacon
Move over pigs in a blanket. This holiday appetizer releases an explosion of exotic flavors with every bite.
Photo by Karen Hermann
MAKES 24
12 slices thin-sliced bacon
24 pitted dates
6 ounces goat cheese, softened
24 walnut halves
Preheat oven to 350 F. Cut bacon slices in half and spread out on a parchment-lined sheet pan. Slice dates lengthwise on one side to create an opening. Using a small spoon, spread a small amount of cheese on the inside and insert a walnut half. Press sides together to close, wrap with a bacon slice and secure with a wooden toothpick. Repeat with remaining dates, cheese, walnuts and bacon. Bake 8–10 minutes (depending on thickness of bacon) until bacon is cooked; turn to other side and cook an additional 8–10 minutes. Remove from oven and drain on paper towels. Allow to cool for 10 minutes before serving.
Prepare this dish the morning or day before and pop into the oven before guests arrive.
Artichoke tapenade with sesame crackers
You might want to double up on this recipe because it won’t last long after it hits the holiday table.
Photo by Gwénaël Le Vot
MAKES APPROXIMATELY 2 CUPS
2 garlic cloves
1 14-ounce can artichoke hearts, drained
½ cup pitted green olives, Manzanilla or Castelvetrano
1/3 cup olive oil
1 tablespoon capers
1 tablespoon lemon juice
Fresh ground black pepper
¼ teaspoon cayenne pepper
Kosher salt, optional
Sesame crackers (see recipe below)
Into the bowl of a food processor add the garlic, artichoke hearts, olives, olive oil, capers, lemon juice and peppers. Pulse until smooth, but still slightly chunky. Taste and add salt, if desired. Can make two days ahead and refrigerate.
Sesame crackers
MAKES 6 DOZEN (1½-INCH CRACKERS)
2 cups all-purpose flour
½ cup sesame seeds (black, natural or mixed)
1 teaspoon kosher salt
¼ cup olive oil
½ to ¾ cup water
Preheat oven to 375 F. Line two sheet pans with a silicone baking mat or parchment paper. In a large bowl combine flour, seeds and salt. Add oil and mix until mixture is like a sticky dough. Add just enough water to form a workable dough. Cover the bowl with plastic film and let dough rest at room temperature for 15 minutes.
Divide the dough in half. Place each half on lightly floured parchment paper. Sprinkle top of dough and rolling pin with flour. Roll out dough 1/8-inch thick. Cut dough into desired shape and size using a pizza or cookie cutter or very sharp knife. Repeat with other half of dough. Gently move parchment paper(s) onto the sheet pans. Bake 20–25 minutes (again depending on size) until beginning to brown around the edges. Remove from oven and transfer to a wire rack to cool.
These can be made five to seven days ahead.
Onion and feta mini muffins
These miniature treats prove big taste can come in a small package.
Photo by Iuliia-Nedrygailova
MAKES 24
1 tablespoon olive oil
1 large onion, chopped
1 teaspoon dried thyme leaves
3 9-inch pie crust dough
2/3 cup crumbled feta cheese
2 large eggs
½ cup heavy cream
Kosher salt
White pepper
¼ cup chopped pimento
Preheat oven to 350 F. Spray a 24-cup mini muffin pan with cooking spray.
In a skillet over medium heat, add oil. Saute onions until translucent. Stir in thyme and set aside to cool. Using a 3-inch cookie or biscuit cutter, cut each pie crust into 8 rounds. Line each mini pan cup with the dough. Divide the cooled onions and feta among the lined cups.
In a 2-cup measuring bowl with a spout, whisk eggs, cream, salt and pepper. Pour equal amounts into each cup, just enough to cover ingredients, but not overflow. Top with pimento. Bake 20–25 minutes until golden brown. Remove from oven and allow to cool in pan for 10 minutes. Transfer to a wire rack to cool.
These can be prepared two days ahead.
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