The Holidays are such a crazy time in our house! I feel like I’m constantly in the kitchen at this time of year so I’ve been looking online for some new and easy recipes to try! I came across three great appetizers that are simple enough to make in a pinch and dont require too many ingredients! Of course I wanted to share them with you guys so all of the details are listed below! I even added an old favorite of mine at the end!
Ricotta Stuffed Figs
Source: Farmfreshtoyou.com
Ingredients
- 8 Figs
- 1/2 cup ricotta
- 1/4 cup chopped pistachios
- 4 tablespoons local honey
- fresh mint, chopped
Instructions
- Using a food processor or blender, roughly chop the pistachios. You can also do this by hand, but just be careful not to cut yourself. Transfer the pistachios to a plate.
- Slice the figs, keeping them connected at the very bottom.
- Spoon honey onto a plate. Dip the figs into the honey, then the chopped pistachios.
- Place the figs on a serving platter. Repeat with the remaining figs.
- Carefully spoon a tablespoon of ricotta into the middle of each fig.
- Drizzle honey and more pistachios on top of the figs. Add the chopped mint and serve immediately.
Antipasto Skewers
Source: TheSweetestOccasion.com
Ingredients
- 24 mini fresh mozzarella balls
- 24 olives
- 12 slices of salami, cut in half
- 24 small basil leaves
- 2 roasted peppers (or 1 jar)
- 1 jar artichoke hearts
- ½ pound fresh tortellini, cooked
- Bamboo skewers
Instructions
“Using 3″ bamboo skewers or similar, layer your ingredients starting with the mozzarella balls, then the roasted peppers (I used a mix of red, yellow and orange), tortellini, basil, artichoke heart, salami and olives. I opted to pick up mozzarella and olives that were already marinated and seasoned, but I would suggest tossing yours in a bit of olive oil with a pinch of Italian seasoning if you can’t find those that are already pre-seasoned. I also roasted my own peppers, but you can easily pick up a jar to make things simpler. Line a tray with your finished skewers and refrigerate until serving. Make them the night or the morning before and keep chilled. (Leftovers will keep for a few days!)”
Spinach Dip Bites
Source: Lilluna.com
Ingredients
- 2 cups frozen spinach, chopped and thawed
- 1 6 ounce jar Artichoke Hearts, drained and chopped
- ½ tsp. minced garlic
- 2 TB grated parmesan cheese
- 4 ounces Cream Cheese, softened
- ¾ cup shredded mozzarella cheese, divided
- ½ tsp. garlic salt
- pepper to taste
- 1 can seamless Crescent Dough
Instructions
- Preheat oven to 375.
- In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese. Blend in cream cheese and half of your mozzarella cheese. Season with Salt and pepper and set aside.
- Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squared total.
- Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don’t need to mold to the cup.)
- Scoop one teaspoon of your spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Spread the remaining mozzarella cheese over the tops of each cup.
- Bake at 375 for 15 – 17 minutes, until golden brown. Let cool for 5-10 minutes before moving from tray.
Baked Brie
Ingredients
- Flaky crescent dinner rolls (you can use the pillsbury brand or store brand, they both work great!)
- Apple and fig preserves (or any kind of preserve you want!)
- 1 medium size wheel of brie
- Optional: 1 egg for glazing
- Crackers and apple slices for serving
Instructions
Preheat Oven to 350 degrees. Roll out the crescent dough and split in two. Place the brie in the middle of one half and spread your preserves on top. Use some dough triangles to cover the brie and the jam, then use the remaining dough to wrap everything up. Whisk egg and brush on top for added crisp. Place on baking sheet and bake in overn for about 15 – 20 minutes or until golden brown on top. Remove from the oven and let cool for 5-10 minutes. Serve with fresh apples, figs and crackers.
What are your go-to appetizers? Let me know in the comments!
Xo