3 Easy & Festive Appetizers for your Holiday Party

With one week to-go until Christmas, the last thing you need to worry about is what to serve your guests on Christmas Eve. Lucky for you, we’ve got 3 festive & easy apps that are tried and true crowd pleasers - and will reduce your holiday to-do’s this season!

#1: Warm Brie & Fig Crostini

For a warm and comforting bite that tastes like the holidays.

Serves: 6-12 people

Ingredients:

• 1 baguette, sliced

• 1 wheel of brie cheese, sliced

• 1 large fig jam spread

• 2 fresh rosemary sprigs, chopped

• Honey or agave if vegan (optional)

Instructions:

1. Toast the baguette slices in the oven or on a griddle until they are golden brown.

2. Place a slice of brie on each baguette slice, so the cheese melts slightly.

3. Top each crostini slice with a dollop of fig jam.

4. Sprinkle fresh rosemary over the crostini bites.

5. Arrange brie bites on a platter for a perfect combination of creamy, tart, and sweet flavors.

6. Optional: For an extra touch of sweetness, drizzle honey on top!

#2: Holiday Wreath Caprese Skewers

A sophisticated hors d'oeuvre that looks as good as it tastes.

Serves: 6-10 people

Ingredients:

• 1 pint of cherry tomatoes

• 1 bunch of fresh basil leaves

• 1 container of fresh mozzarella balls (bocconcini)

• 1 medium container of Olives (castelvetrano or kalamata)

• Toothpicks or small skewers

• Balsamic glaze (optional)

Instructions:

1. Take a toothpick or small skewer and thread on a red cherry tomato, a fresh basil leaf, a white mozzarella ball, followed by an olive.

2. Repeat this process with each toothpick or skewer, stacking the ingredients in the same order to create a consistent colorful platter.

3. Arrange the skewers on a round serving platter in a wreath shape, with the cherry tomato end facing outward.

4. Place a small bowl of balsamic glaze + spoon in the middle of the platter to complete the dish.  Guests can choose to sprinkle the glaze on their skewer or eat as is!

#3: Holiday Salad Lettuce Cups

A healthy and festive option to balance out the eggnog and gingerbread cookies.

Serves: 6-10 people

Ingredients:

• 3 tablespoons pomegranate seeds

• 1 large head Boston lettuce

• 3 tablespoons chopped roasted and salted pistachios

  For the Dressing:

• 4 tablespoons olive oil

• 3 tablespoons white wine vinegar

• 2 teaspoons honey (or agave, if vegan)

• 1 small or ½ large shallot , minced

• Kosher or fine sea salt , to taste

• Freshly ground black pepper , to taste

Instructions:

1. Combine the olive oil, vinegar, and honey in a mixing bowl and whisk well. Stir in the shallot and pomegranate seeds.

2. Separate the lettuce into individual leaves. Pick out the smaller leaves to use as cups. Finely slice the rest of the lettuce and add to the dressing. Stir to combine.

3. Add the pistachios. Season to taste with salt and pepper.

4. Place the salad in the lettuce cups and serve.

   To make ahead, you can make the dressing and let sit. Toss the salad and assemble just before serving.