Appetizers

15 Easy Holiday Appetizers

Spend less time in the kitchen and more time entertaining your guests with these 15 Easy Holiday Appetizers.

Spend less time in the kitchen and more time entertaining your guests with these 15 Easy Holiday Appetizers. These 15 easy holiday appetizers are perfect for Thanksgiving, Christmas, New Year's and beyond. Many can be made ahead so that you can spend more time entertaining at your party as your celebrate the festive season.

These 15 easy holiday appetizers are perfect for Thanksgiving, Christmas, New Year’s and beyond. Many can be made ahead so that you can spend more time entertaining at your party as you celebrate the festive season.

Note: This post contains affiliate links.

BAKED GOAT CHEESE ROASTED CRANBERRY APPETIZER
Recipe and photo courtesy of Honey and Birch


GRILLED HONEY MUSTARD CHICKEN SKEWERS

Recipe and photo courtesy of Salt and Lavender


STUFFED MUSHROOMS WITH SAUSAGE AND CREAM CHEESE

Recipe and photo courtesy of Zesty Olive

These Stuffed Mushrooms with Sausage and Cream Cheese are a zesty appetizer to serve when entertaining. They are easy to make and your guests will love them!




BLUE CHEESE, CRANBERRY AND PECAN CRESCENT PINWHEELS

Recipe and photo courtesy of Five Heart Home


ROASTED OLIVES WITH FETA AND LEMON

Recipe and photo courtesy of Zesty Olive

Roasted Olives


TATER-LESS PARMESAN ZUCCHINI TOTS

Recipe and photo courtesy of Averie Cooks


HOT SPINACH AND ARTICHOKE DIP

Recipe and photo courtesy of Zesty Olive

Hot Spinach And Artichoke Dip



WARM FIGS WITH GOAT CHEESE, PISTACHIOS AND BALSAMIC GLAZE

Recipe and photo courtesy of Culinary Ginger


MINI SALMON QUICHES

Recipe and photo courtesy of Simply Recipes

WARM AND CHEESY BACON DIP
Recipe and photo courtesy of Brown Eyed Baker


ROASTED SWEET POTATO WEDGES WITH MAPLE AND CINNAMON

Recipe and photo courtesy of Zesty Olive

Roasted Sweet Potato Wedges


FRIED PICKLES WITH REMOULADE SAUCE

Recipe and photo courtesy of Salt and Lavender



JALAPENO POPPER DIP

Recipe and photo courtesy of Spend With Pennies


WHIPPED GOAT CHEESE AND PISTACHIO STUFFED PROSCIUTTO CUPS

Recipe and photo courtesy of Zesty Olive

Whipped Goat Cheese and Pistachio Stuffed Prosciutto Cups



MEATBALL MARINARA POPPERS APPETIZER

Recipe and photo courtesy of Yellow Bliss Road

 


DON’T FORGET TO PIN AND SHARE!

Spend less time in the kitchen and more time entertaining your guests with these 15 Easy Holiday Appetizers.

Spend less time in the kitchen and more time entertaining your guests with these 15 Easy Holiday Appetizers.

0 comment

Whipped Goat Cheese and Pistachio Stuffed Prosciutto Cups

Impress your guests with this elegant yet easy appetizer of whipped goat cheese stuffed prosciutto cups topped with crushed pistachios.

Whipped Goat Cheese and Pistachio Stuffed Prosciutto CupsNote: This post contains affiliate links.

While these Whipped Goat Cheese and Pistachio Stuffed Prosciutto Cups appetizers look complicated, they’re really not. You’re just lining your mini muffin tin with prosciutto slices which you tuck into the muffin wells to form a cup or basket. Bake them, cool them, and then fill them with the yummy cheese mixture that you make while the prosciutto cups are baking.
Whipped Goat Cheese and Pistachio Stuffed Prosciutto Cups

Crush some pistachios for a garnish. I like to leave about 1/3 of cups without the garnish, especially if you’re making these for a party, since some folks may have nut allergies.

Whipped Goat Cheese and Pistachio Stuffed Prosciutto CupsTip: If possible, have your prosciutto sliced by your grocery store’s meat department instead of in the ready-sliced packages. You don’t want the slices paper thin, or they’ll fall apart as you manipulate them.

Whipped Goat Cheese and Pistachio Stuffed Prosciutto Cups

Whipped Goat Cheese and Pistachio Stuffed Prosciutto Cups
 
Prep time
Cook time
Total time
 
Whipped Goat Cheese and Pistachio Stuffed Prosciutto Cups
Author:
Cuisine: appetizer
Serves: 24
Ingredients
  • 12 slices thinly sliced prosciutto
  • 
4 oz. goat cheese, softened
  • 4 oz. ricotta cheese
  • 3 T. heavy cream
  • 2 T. fresh thyme, leaves only
  • 
1/3 c. pistachios, chopped
Instructions
  1. Preheat oven to 375 degrees. 

Cut prosciutto slices in half lengthwise to create 24 long, thin strips.

  2. Grease or spray a 24-cup mini-muffin tin with olive oil. Take one thin strip of prosciutto and place is across an empty cup, with the middle of the strip over the mid-point of the cup.

  3. Press the center of the prosciutto strip into the bottom of the cup. Carefully fold and wrap one end of the prosciutto around one interior side of the cup until it overlaps the prosciutto on the opposite side. Repeat with the opposite side of the prosciutto so that the exposed muffin cup is covered to form a “cup” or “basket."

  4. Repeat this process with the remaining 23 muffin cups.
  5. Place muffin tin in preheated oven and bake for 9-10 minutes. Keep an eye on them while they bake so they don’t overcook. The edges of the prosciutto will start to brown when ready.

  6. Remove pan from oven and cool for a couple minutes before transferring each cup to paper towels to remove excess grease. Flip each cup after several minutes. Once all excess oil has been removed, transfer prosciutto cups to a large plate.

  7. In a small glass bowl, combine goat cheese, ricotta cheese, heavy cream, and thyme leaves. Stir or whisk until thoroughly combined.

  8. Once prosciutto cups are cool to the touch, transfer cheese mixture to a plastic sandwich bag. Cut a small tip off one corner and pipe cheese mixture into each prosciutto cup. Top each cheese-filled cup with chopped pistachios. 

Transfer to a serving platter and serve immediately.


DON’T FORGET TO PIN AND SHARE!

Impress your guests with this elegant, yet easy appetizer of whipped goat cheese stuffed prosciutto cups topped with crushed pistachios.Impress your guests with this elegant, yet easy appetizer of whipped goat cheese stuffed prosciutto cups topped with crushed pistachios.

0 comment

Stuffed Mushrooms with Sausage and Cream Cheese

These Stuffed Mushrooms with Sausage and Cream Cheese are a zesty appetizer to serve when entertaining. They are easy to make and your guests will love them!

These Stuffed Mushrooms with Sausage and Cream Cheese are a zesty appetizer to serve when entertaining. They are easy to make and your guests will love them!

This versatile appetizer recipe is sure to be a big hit at your next party or casual gathering. These Stuffed Mushrooms with Sausage and Cream Cheese are perfect for the holidays, such as Thanksgiving, Christmas, and New Year’s celebrations.

These Stuffed Mushrooms with Sausage and Cream Cheese are a zesty appetizer to serve when entertaining. They are easy to make and your guests will love them!

Note: This post contains Amazon affiliate links.

When selecting mushrooms for this recipe, choose ones with medium-sized caps for best results. Using a mixture of baby Portobello and white mushrooms makes for an attractive presentation. However, it should be noted that the more delicately flavored white mushrooms do not compete with the filling the way the more distinctive tasting Portobello caps do.

These Stuffed Mushrooms with Sausage and Cream Cheese are a zesty appetizer to serve when entertaining. They are easy to make and your guests will love them!

These are easy to make. While you marinate the mushroom caps, make the filling. Stuff the caps and finish them with a sprinkle of Parmesan cheese and/or Panko crumbs. I like to use both, but totally up to you! Bake ’em for about 30 minutes, and that’s it! I like to use a glass baking dish, like this:

 

These Stuffed Mushrooms with Sausage and Cream Cheese are a zesty appetizer to serve when entertaining. They are easy to make and your guests will love them!

Enjoy!

You may also like:
Roasted Olives with Feta and Lemon
Roasted Heirloom Tomato Basil Mozzarella Caprese Salad
Stuffed Butternut Squash with Apple, Sausage and Portobello

 

Stuffed Mushrooms with Sausage and Cream Cheese
 
Prep time
Cook time
Total time
 
Stuffed Mushrooms with Sausage and Cream Cheese
Author:
Ingredients
  • 2 T. olive oil
  • ½ c. Marsala (or dry white) wine, divided
  • 8 oz. package of baby Portobello mushrooms, cleaned
  • 8 oz. package of white mushrooms, cleaned
  • 12 oz. bulk spicy Italian sausage
  • 3 cloves garlic, peeled and finely minced
  • 4 fresh sage leaves, washed and julienned
  • 8 oz. cream cheese, softened
  • ⅓ cup Parmesan cheese, freshly grated
  • Salt and pepper, to taste
  • Toppings:
  • 
3 T. Panko bread crumbs (optional)
  • 3 T. Freshly grated Parmesan cheese (optional)
  • 6 sprigs fresh parsley, chopped (optional)
Instructions
  1. Position rack in middle position and preheat oven to 350 degrees.

  2. Remove stems from cleaned mushrooms by grabbing them as close to the cap as possible and gently twisting. Roughly chop removed stems and reserve in a separate bowl, while placing intact caps in a larger non-reactive bowl.

  3. Add olive oil and 3 tablespoons wine to bowl containing mushroom caps and toss gently to evenly coat. Set aside.

  4. In a large skillet, cook sausage over medium-high heat until thoroughly browned. Break apart all chunks with a spatula or wooden spoon as it cooks. Once browned, drain excess fat before proceeding.

  5. Add chopped mushroom stems and garlic to the pan and cook until mushrooms are soft and start to release liquid. Add fresh sage and remaining wine and scrap up any brown bits of sausage from the bottom of the pan. Simmer for a couple minutes until excess liquid evaporates.

  6. Remove from heat and add softened cream cheese and freshly grated Parmesan cheese. Stir until thoroughly combined and cheese is completely melted. Season with salt and pepper to taste. Cool slightly.

  7. Add one rounded spoonful of sausage mixture to each marinated mushroom cap and arrange stuffing side up in a 13 x 9” glass baking dish. If desired, sprinkle each stuffed mushroom cap with Panko breadcrumbs, freshly grated Parmesan cheese or a combination of both before baking.

  8. Place glass dish in pre-heated oven on center rack and bake for 30 minutes or until mushrooms are soft and filling is browned on top. For a crispier topping, place baking dish under the broiler for a couple minutes when done cooking. If desired, garnish with chopped fresh parsley before serving.

DON’T FORGET TO PIN AND SHARE!

These Stuffed Mushrooms with Sausage and Cream Cheese are a zesty appetizer to serve when entertaining. They are easy to make and your guests will love them! #recipes #mushrooms #sausage #stuffedmushrooms #appetizerThese Stuffed Mushrooms with Sausage and Cream Cheese are a zesty appetizer to serve when entertaining. They are easy to make and your guests will love them! #recipes #mushrooms #sausage #stuffedmushrooms #appetizerThese Stuffed Mushrooms with Sausage and Cream Cheese are a zesty appetizer to serve when entertaining. They are easy to make and your guests will love them! #recipes #mushrooms #sausage #stuffedmushrooms #appetizer

4 Comments

Roasted Sweet Potato Wedges With Maple And Cinnamon

These roasted sweet potato wedges with maple and cinnamon are perfect as a side item, appetizer, or a sweet treat. (Naturally gluten-free)

Roasted Sweet Potato WedgesNote: This post contains Amazon affiliate links.

Bonus: these sweet potato wedges are naturally gluten-free, healthy, and they’re simple to make. When you’re tired of french fries or mashed potatoes as a side, consider these cinnamon and maple sweet potato wedges.

Roasted Sweet Potato Wedges

Here’s how simple it is to make these. I like to leave the skins on, so be sure you clean, rinse, and dry the potatoes before cutting them into wedges. Sweet potatoes can be difficult to cut, so be sure your knife is up to the task! If possible, choose smaller sweet potatoes rather than larger for this recipe, just because cutting smaller potatoes is easier. Cut them length-wise, and then cut those pieces length-wise again so that you’re cutting wedges and not cubes. Place the wedges on a baking sheet. I like to line my baking sheet with foil for easy clean-up.

Roasted Sweet Potato Wedges

For the maple cinnamon seasoning, which can also double as a dipping sauce, melt half a stick of butter in a microwave-safe bowl (or saucepan if melting on stove top), add 1/4 cup maple syrup and 1 Tablespoon ground cinnamon. If you use unsalted butter, add a pinch of salt. Stir to combine. Drizzle sauce over sweet potato wedges. Don’t drown them, though, and reserve the remaining buttery concoction for dipping, if so desired. (You desire. Trust me. 😉 ) Lightly sprinkle a little more cinnamon on top of the wedges and then pop them into a pre-heated 400° oven for 25-30 minutes or until golden brown and tender. Remove from oven and let cool for 5 minutes before serving.

Roasted Sweet Potato Wedges

Don’t forget the leftover buttery maple cinnamon sauce for dipping! Or just drizzle the remainder over those crispy wedges and serve!

Note: This post contains Amazon affiliate links.

Would you like to join us on Facebook? Here’s our private group:
Facebook Group Zesty Recipes

Roasted Sweet Potato Wedges With Maple And Cinnamon
 
Prep time
Cook time
Total time
 
Roasted Sweet Potato Wedges With Maple And Cinnamon
Author:
Serves: 2-4
Ingredients
  • 4 medium-sized sweet potatoes, cut into wedges
  • 4 Tablespoon (half a stick) of butter, melted
  • ¼ cup maple syrup
  • 1 Tablespoon ground cinnamon
Instructions
  1. Preheat oven to 400°.

  2. Line a baking sheet with foil; set aside.

  3. Clean, rinse, and dry sweet potatoes before cutting into wedges. Cut them length-wise, and then cut those pieces length-wise again so that you're cutting wedges and not cubes. Place the wedges on the lined baking sheet. Set aside.

  4. Melt butter in a microwave-safe bowl (or saucepan if melting on stove top).

  5. Add maple syrup and ground cinnamon to melted butter and stir to combine. If you use unsalted butter, add a pinch of salt.

  6. Drizzle sauce over sweet potato wedges. Reserve any remaining sauce for dipping, if so desired.

  7. Lightly sprinkle a little more cinnamon on top of the wedges and then pop them into a pre-heated 400° oven for 25-30 minutes or until golden brown and tender.

  8. Remove from oven and let cool for 5 minutes before serving.

  9. Serve with remaining butter sauce for dipping or drizzle remaining sauce over sweet potatoes and serve.

Don’t forget to save to Pinterest!
Roasted Sweet Potato Wedges with Maple and CinnamonRoasted Sweet Potato Wedges with Maple and CinnamonSave

Save

Save

Save

1 Comment