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Holiday Inspiration, Recipes

Holiday Party Appetizers

All the crowd pleasers!


When it comes to holiday parties, my favorite thing about them is the appetizers. My preferred way of eating is being able to taste as many things as possible on a menu! Haha, I love sharing plates! It drives my brother nuts because he always wants his own meal. Does anyone else like sharing plates at dinner? So, appetizers are literally the best thing to me because it’s small bites of so many delicious things! And you know this girl loves herself a cheese and meat plate! To continue to get you holiday party ready I have rounded up my favorite holiday party appetizers! These are perfect if you are hosting a cocktail party or to serve before Christmas dinner!

Baked Brie with Cranberry-Pecan-Bacon Crumble

INGREDIENTS

DIRECTIONS

Preheat the oven to 325 degrees F. Lay the bacon in a large skillet, then cook over medium heat until golden and crisp, 4 to 5 minutes per side. Drain the bacon on paper towels, let cool, then finely chop.

Combine the bacon, pecans, cranberries, apricots, rosemary, vinegar, pinch of salt and a few grinds of pepper in a small bowl.

Remove the Brie from its packaging. Cut off the top rind of the round of Brie, leaving a 1/4-inch border around the edges (use a sharp knife and go in from above at a slight angle). Discard the rind you have removed. Put the Brie in a small baking dish. Top with some of the cranberry-pecan-bacon crumble, and scatter the rest around the Brie. Cover the dish with foil, and bake until the cheese is warm and gooey, 30 to 35 minutes.

Serve with bread, crackers and apple and/or pear slices for dipping.

| Recipe and image borrowed from here.

Skinny Coconut Shrimp

INGREDIENTS

  • 1 lb (24) large raw shrimp, peeled and deviened (weight after peeled)
  • 1/2 cup + 1 tbsp shredded sweetened coconut
  • 1/2 cup + 1 tbsp panko crumbs
  • 2 tbsp all purpose flour (you will only use 1 tbsp)
  • 1 large egg
  • pinch salt
  • non-stick spray (I used my misto)

For the Sweet and Spicy Dipping Sauce:

  • 1/2 cup apricot preserves (you can use sugar free if you wish)
  • 1 tbsp rice wine vinegar
  • 3/4 tsp crushed red pepper flakes

DIRECTIONS

  • Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.
  • Combine coconut flakes, panko crumbs and salt in a bowl.
  • Place the flour on a small dish. Whisk egg in another bowl.
  • Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
  • Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.
  • For the sauce, combine all the ingredients and place in a small bowl.

| Recipe and image borrowed from here.

Almond-Bacon Cheese Crostini

INGREDIENTS

  • 1 French bread baguette (1 pound), cut into 36 slices
  • 2 cups shredded Monterey Jack cheese
  • 2/3 cup mayonnaise
  • 1/2 cup sliced almonds, toasted
  • 6 bacon strips, cooked and crumbled
  • 1 green onion, chopped
  • Dash salt
  • Additional toasted almonds, optional

DIRECTIONS

Place bread slices on an ungreased baking sheet. Bake at 400° for 8-9 minutes or until lightly browned. Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake for 7-8 minutes or until cheese is melted. Sprinkle with additional almonds if desired. Serve warm. Yield: 3 dozen.

| Recipe and image borrowed from here.

Asparagus and Caramelized Onion Tartlets

INGREDIENTS

  • 8 thick asparagus spears, ends trimmed
  • 1 garlic clove, minced
  • 2 teaspoon olive oil, divided
  • 1/4 teaspoon kosher salt, divided
  • Freshly ground black pepper, to taste
  • 1 medium yellow onion, halved and thinly sliced
  • Pinch granulated sugar
  • 30 mini phyllo pastry shells (2 boxes) I used Athens
  • 2/3 cup shredded part-skim mozzarella cheese
  • 3 tbsp shredded parmesan cheese (I used Parmigiano Reggiano)
  • Chopped fresh chives, optional for garnish

DIRECTIONS

  1. Preheat oven to 350F degree. Line a large sheet pan with foil.
  2. Cut each asparagus spear in half lengthwise and then into 1-inch pieces. Place in a small bowl with garlic, 1 teaspoon olive oil, 1/8 teaspoon salt and pepper, to taste. Toss to evenly coat.
  3. Heat a large non-stick skillet over medium heat. Transfer asparagus from the bowl to the skillet and sauté until it softens slightly and browns around the edges. Remove from heat and place back into bowl. Set aside.
  4. In the same skillet over medium heat, add another teaspoon of oil and the onions. Toss to coat. Add a tablespoon of water, 1/8 teaspoon salt and a sprinkle of sugar. Cook, stirring often, for 5 minutes or until the onions start to brown and become translucent. Reduce heat to medium-low and continue to cook another 5 minutes, or until the onions are golden and caramelized. (If they are browning too quickly, turn down the heat and add another splash of water.)
  5. To assemble tartlets: In each shell, layer ½ teaspoon mozzarella cheese, then onions, asparagus pieces and top with more mozzarella and parmesan. Bake for 10 minutes or until the shells are crisp and the cheese is melted. Garnish with chives and serve right away.
 | Recipe and image borrowed from here.

Pigs in a Blanket Wreath

INGREDIENTS

  • 1 tube refrigerated crescent rolls
  • 24 mini hot dogs
  • 1/4 c. Dijon mustard
  • Egg wash
  • 2 tsp. poppy seeds
  • rosemary sprigs (for decoration)
  • Ketchup, for serving

DIRECTIONS

  1. Preheat oven to 375 degrees F. Line a large baking pan with parchment paper.
  2. Slice crescent rolls lengthwise into thirds. Brush all over with dijon mustard. Place a mini hot dog on the thick end of each triangle and roll up.
  3. Arrange the pigs in a blanket, sided by side, in a circle on the baking sheet. They should be touching! Bake for 15-20 minutes, until the crescents are golden. Let cool for at least 20 minutes.
  4. Lay rosemary sprigs around the inside of the wreath and place a small bowl filled with ketchup in the center.

| Recipe and image borrowed from here.

SHOP EVERYTHING YOU NEED FOR SERVING APPETIZERS

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