Need ideas for Christmas Eve appetizers this year? I have 21+ mouthwatering recipes that everyone will love – even the pickiest of eaters. The best part? Most of these appetizers are so easy to make.
21+ Mouthwatering Christmas Eve Appetizers That Are Perfect For Sharing And Snacking
1. Crisp Salami Cup Appetizers
Ditch the phyllo dough and use slices of salami to create little cups that hold a delicious Mediterranean salad. Just pop the salami in a muffin tin, bake for 15 minutes, fill and enjoy. Feel free to get creative with the salad, but the recipe calls for zucchini, tomato, kalamata olives, fresh herbs, feta and Italian dressing.
2. Bacon-Wrapped Dates with Goat Cheese
I always make these when we’re entertaining or need to bring an appetizer to a party. They’re so easy to make and always a hit with everyone. Just slice open your dates, fill with goat cheese, wrap the whole thing in bacon and bake. The mildly sweet and savory flavors are a match made in heaven.
Ingredients
- 1 package bacon, cut in halves or thirds, depending on the size of the dates
- 14 oz dates, halved and pitted
- 4 oz goat cheese
- 4 tbsp honey
- Salt and pepper, to taste
- Fresh thyme leaves and parsley, for topping
Instructions
- Heat the oven – Preheat to 350F. Set a rack over a baking sheet.
- Prep the dates – Halve the dates and remove any pits.
- Stuff with cheese – Stuff each date with 1/2 to 1 tsp goat cheese.
- Wrap with bacon – Wrap each with 1/3 to 1/2 slice of bacon and secure with a toothpick. Arrange on the rack.
- Bake and finish – Bake 20-25 minutes, until the bacon is crispy, turning halfway for even crisping. Immediately drizzle with honey and season with salt and pepper. Let cool briefly, then serve with fresh parsley and fresh thyme leaves.
3. Sheet Pan Smoked Sausage Cranberry Bites
These little bites will quickly become one of your favorite Christmas Eve appetizers. Sausage, cheddar cheese, cranberry sauce – what’s not to love? Bake the sausages on a sheet pan, stack slices of cheese and a dollop of cranberry sauce on top. Add a toothpick (try these cute ones!) and you’re ready to go.
Ingredients
- 8 oz white cheddar cheese, cut into 30 cubes
- 1 can (15 oz) whole cranberry sauce, 30 whole cranberries reserved
- 1 lb smoked sausage, sliced into 1/2-inch rounds
- 1 tbsp parsley, snipped
Instructions
- Heat oven to 400F and line a rimmed baking sheet with parchment. Cut the cheese into 30 same-size cubes and pick out 30 whole cranberries from the sauce; set both aside.
- Arrange the sausage slices in a single layer on the prepared sheet.
- Bake 15–20 minutes, until the sausage is browned at the edges. Remove the pan and top each slice with a cheese cube and a reserved cranberry, then skewer each stack.
- Transfer bites to a serving platter, sprinkle with parsley, and serve with the remaining cranberry sauce on the side.
4. Cranberry Brie Pull-Apart Bread
Pull-apart bread is the perfect appetizer because it’s made for sharing. This recipe adds delicious brie, dried cranberries, pecans and brown sugar into the mix. I recommend making at least 2-3 loaves because they won’t last long.
Related: 15 Italian Christmas Appetizers to Try This Year
Ingredients
- 1 round loaf sourdough bread
- 4 tbsp butter, divided
- 2/3 cup raw pecans, chopped
- 3 tbsp brown sugar
- 1 wheel brie (16 oz), cubed
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350F.
- Cut a 1-inch crosshatch in the loaf without slicing all the way through.
- In a small bowl, mix 2 tbsp butter with the pecans and brown sugar with your hands to make a crumble. Thinly slice the remaining 2 tbsp butter and tuck the slices into the cuts in the bread.
- Set the loaf on a baking sheet. Stuff the brie into the cuts, then add the cranberries and the pecan mixture. Bake 15–20 minutes, until the brie is melted. Serve right away.
5. Christmas Wreath Appetizers
These wreath appetizers are adorable – and every bit as delicious. Delicate rice crackers are topped with whipped cream cheese and topped with a slice of jalapeno for a little spice. Tiny pink peppercorns and a parsley leaf transform this appetizer into a festive dish. If you can’t find rice crackers in your local shop, feel free to use any other round cracker.
Ingredients
- 2 jalapeños, thinly sliced into rings, seeds removed
- 4 oz whipped cream cheese, or jalapeño cream cheese mixed with whipped
- 12 rice crackers
- 24 pink peppercorns
- 1 oz fresh curly parsley leaves, small
Instructions
- Prep jalapeños – Cut the jalapeños into thin rings; pull out the seeds.
- Pipe the crackers – Fill a pastry piping bag with the whipped cream cheese and pipe a thin layer onto the rice crackers.
- Assemble – Set a jalapeño ring in the center of each cracker. Press 2 pink peppercorns at the bottom of the ring, then tuck 2 small parsley leaves below them, using the stems to anchor in the cheese. Repeat for all crackers. Use a toothpick or a cocktail pin if that makes placement easier.
6. Fresh Fruit Christmas Tree
Give your guests a healthier appetizer option with this fruit Christmas tree. To build the tree itself, you’ll need a foam cone, some toothpicks and plastic wrap. You can use any fruit you want, but grapes, berries and citrus are great options that will stay put on the toothpicks.
Ingredients
- Foam Cone
- Plastic Wrap
- Toothpicks
- 1 lb strawberries, tops sliced off
- 11 oz blackberries
- 1/2 cantaloupe, seeded and sliced 1/2 inch thick
- 1 inch and 2-3 inch Star cookie cutters
- 1 mandarin orange, peeled and segmented
- 1 lb red grapes
- 1 lb green grapes
- 1 oz mint
- 6 oz blueberries
- 1 pineapple, sliced for star
Instructions
- Wrap the foam cone tightly with plastic wrap.
- Trim the strawberry tops. Use toothpicks to secure strawberries and blackberries around the cone, spacing them out.
- Slice the cantaloupe 1/2 inch thick and remove the seeds. Cut 1-inch star shapes and attach them to the cone.
- Peel the mandarin, separate the segments, and add them to the cone.
- Fill gaps with red and green grapes. Tuck in mint to hide the cone base, then add blueberries to any remaining holes around the base.
7. Cranberry Goat Cheese Balls
These goat cheese balls are festive, delicious and deceptively easy to make. All you need are a few ingredients: goat cheese, cream cheese, pecans, cranberries, parsley and cinnamon. Garnish with honey and add a toothpick or pretzel rod for easy snacking.
Ingredients
- 10 oz goat cheese
- 6 oz cream cheese
- 3 tbsp honey, plus extra for garnish
- 2 tsp cinnamon
- 1 1/2 cups pecans, diced, divided
- 1 cup dried cranberries, diced
- 1/2 cup fresh parsley, minced
Instructions
- Make the cheese mixture – Beat the goat cheese, cream cheese, honey, and cinnamon until light and fluffy. Fold in 1/2 cup pecans.
- Make the coating – Spread a sheet of parchment. On it, toss the remaining pecans with the cranberries and parsley.
- Form and coat – Use a large cookie scoop to portion the cheese mixture. Roll each portion in the coating until covered.
- Chill and serve – Refrigerate until ready to serve (store airtight for up to 2 days). Drizzle with extra honey to serve, if desired.
8. Christmas Meatballs
Want to serve something a little more substantial? These Christmas meatballs are sure to be a hit. Slow-cooked in a sweet red wine sauce, these meatballs are so rich and flavorful. I like to set out these disposable bamboo soup bowls when serving these meatballs. It makes it easier for guests to eat comfortably without harming the environment.
Ingredients
- 1/4 cup dry breadcrumbs
- 1 packet (1 oz) onion soup mix
- 2 tbsp Worcestershire sauce, divided
- 1 can (14 oz) evaporated milk
- 3 pounds ground beef chuck
- 2 cups ketchup
- 1/2 cup port wine or other sweet red wine
- 1 cup brown sugar
- 1 cup fresh cranberries, optional
Instructions
- Mix and chill – In a large bowl, combine the ground beef, evaporated milk, breadcrumbs, 1 tbsp Worcestershire, and onion soup mix just until combined. Cover and refrigerate at least 1 hour.
- Broil meatballs – Position the oven rack about 6 inches from the broiler and preheat to broil. Line one or two baking sheets with parchment. Form about 36 small meatballs and arrange with space between. Broil 2–3 minutes until starting to brown, turn, then broil about 2 minutes more. Remove from the oven.
- Dutch oven – In a Dutch oven, combine ketchup, brown sugar, wine, and the remaining Worcestershire. Simmer over medium heat 2–3 minutes until the sugar dissolves and the sauce is smooth. Add the broiled meatballs, cover, and simmer on low 30–40 minutes, until the meatballs reach 160°F and the sauce thickens.
- Slow cooker – In a saucepan over medium heat, combine ketchup, brown sugar, wine, and the remaining Worcestershire; cook about 2 minutes until smooth. Transfer the broiled meatballs to a slow cooker, pour the sauce over, and cook on HIGH for 1 hour, until the meatballs reach 160°F and the sauce thickens.
- Finish and serve – If using fresh cranberries, stir them in about 5 minutes before serving. Keep covered on low heat or switch the slow cooker to LOW until ready to serve.
9. Festive Christmas Charcuterie Wreath
Take your charcuterie board to the next level and transform it into a festive wreath. Fill your board with salami roses, cranberries, strawberries, red grapes, cheese, blueberries, crackers and other goodies. Add fresh rosemary sprigs for a splash of green color. I recommend sneaking in little white chocolate squares for a sweet surprise.
10. Cranberry Pistachio Cheese Log
Cheese logs are a classic Christmas party appetizer. They’re so easy to make, and they’re always a crowd-pleaser. This recipe adds tart cranberries and salted pistachios, along with fresh herbs, winter spices and honey. I like to serve this with crackers, but you can also use mini toasts.
Ingredients
- 1 1/4 cups fresh cranberries
- 1 cup shelled roasted, salted pistachios
- 1/2 cup Cranberry Pistachio Coating mixture
- 7 to 8 oz goat cheese log or tub
- 4 oz cream cheese, softened
- 2 tbsp honey
- 1/4 tsp each ground ginger, ground cinnamon, salt, dried thyme, dried rosemary
- 1/8 tsp pepper
- honey
Instructions
- Chop and reserve – Pulse the cranberries and pistachios in a food processor until finely chopped (not a paste). Scoop 1/2 cup into a medium bowl for the cheese mixture; set the rest aside for coating.
- Make the cheese mixture – Add the goat cheese, cream cheese, 2 tbsp honey, ginger, cinnamon, salt, thyme, rosemary, and pepper to the bowl and stir to combine. Scrape onto a large piece of plastic wrap, shape into a log, wrap, and freeze 20–30 minutes until slightly firm.
- Coat and serve – Line the counter with a large sheet of parchment. Spread the remaining chopped cranberry–pistachio mixture in a thin, even layer slightly longer than the log. Unwrap the log and roll it over the coating, pressing so it adheres. Refrigerate until serving or serve right away. Before serving, let it sit at room temperature 15 minutes to soften, then drizzle with honey. Serve with crackers.
11. Christmas Sausage Roll
Savory sausages baked in a flaky puff pastry crust and served with a tasty cranberry sauce dip. To make this dish more festive, arrange your slices in a circle to create a wreath. Place the dip bowl in the middle and add a few sprigs of rosemary for some green color. This sausage roll won’t last long, so I recommend making at least two.
Ingredients
- 1/2 cup dried cranberries, roughly chopped
- 1/4 cup pecans, roughly chopped
- 1/4 cup flaked almonds, roughly chopped
- A handful of fresh sage, finely sliced (optional)
- 1 lb sausages, casings removed
- 1/2 tsp salt
- Black pepper
- 1 sheet puff pastry, thawed
- 1 cup cranberry sauce, divided
- 1 egg, whisked
- 1 tbsp sesame seeds (optional)
Instructions
- Make the filling – Heat the oven to 400°F. Chop the cranberries, pecans, and almonds; add to a bowl with the sage (if using). Add the sausage meat, salt, and black pepper and mix well.
- Prep the pastry – Lay the puff pastry on a sheet of parchment and roll it into a rectangle about 14 by 9 inches.
- Fill and roll – Spoon 4 tbsp cranberry sauce in a 2-inch-wide stripe down the center, lengthwise. Pile the sausage mixture on top and shape it into an even log.
- Shape the wreath – Brush one long edge of the pastry with egg. Fold the other side over the log and roll to seal with the egg-washed edge; set seam-side down. Mark 11 equal sections and cut each about two-thirds of the way through. Bring the ends together to form a circle, brushing with egg to stick. Gently twist each cut section a quarter turn so the sausage faces up. Brush exposed pastry with more egg and sprinkle with sesame seeds, if using.
- Bake and serve – Slide the wreath, still on the parchment, onto a baking sheet. Bake 30–35 minutes, until the pastry is golden and puffed and the sausage looks firm and golden. Serve warm with the remaining cranberry sauce in the center for dipping.
12. Christmas Tree Veggie Skewers
These Christmas Eve appetizers are so simple, but they’re still delicious and festive. To build your veggie skewer trees, use half of a grape tomato as the base of the toothpick tree. Add a thin slice of cucumber in a wavy fashion. Top with a pepper jack cheese star (you’ll need a star cookie cutter to make this). Feel free to add or substitute any ingredients you want. For example, you can use slices of zucchini instead of cucumber and red pepper for the base instead of tomato.
Ingredients
- 2 cucumbers, sliced into long thin strips
- 1 small block white cheese, Pepper Jack, Monterrey Jack or Swiss, cut into small star shapes
- 1 small container cherry or grape tomatoes, halved lengthwise
- wooden skewers, medium length
Instructions
- Using a mandoline or a knife, slice the cucumbers lengthwise into long, thin strips.
- Halve the cherry or grape tomatoes lengthwise. Cut tiny star-shaped pieces from the white cheese with a small star cutter or a knife.
- Assemble – Thread a cucumber strip onto a skewer in a back-and-forth wavy pattern. Add a tomato half at the bottom as the base, then a cheese star on top. Repeat to make as many trees as you like.
13. Pepper Jelly Cheese Dip
Dips are always a welcomed appetizer at a holiday party. Instead of the usual sour cream-based dips, try this pepper jelly cheese recipe. It starts with a cream cheese and goat cheese base that’s topped with pepper jelly and baked until warmed. Fresh chives and honey add a hint of sweetness and savoriness to this dip. Serve with crackers of slices of toasted baguette.
Related: 25+ Best Christmas Eve Finger Food Ideas On A Budget
14. Cranberry Orange Meatballs
Sweet and spicy meatballs slow-cooked to perfection. These meatballs are cooked in a divine sauce made of cranberry sauce, barbeque sauce, marmalade and orange zest. If you’re in a hurry, you can cook these in a pan. Otherwise, use a slow cooker to lock in the flavor.
Serve on a pretty platter with toothpicks for easy snacking.
Ingredients
- 2 tbsp oil
- 1 bag fully cooked plain beef meatballs, frozen
- 1 can whole cranberry sauce
- 1/4 cup orange marmalade
- 1/4 cup spicy barbeque sauce
- 1 tbsp fresh orange zest
- 2 to 3 sprigs fresh rosemary, or 1 tsp dried rosemary
Instructions
- Heat a large pan over medium-high heat and add the oil.
- Add the frozen meatballs in an even layer and brown on all sides.
- Reduce heat to medium-low. Add the cranberry sauce, marmalade, and spicy barbeque sauce; stir to coat. Sprinkle in the orange zest and rosemary.
- Cook until bubbly and the meatballs are heated through. Remove rosemary stems before serving.
15. Spinach-Artichoke Crescent Candy Cane
Pillsbury offers such a cute candy cane-looking recipe that is made with crescent dough, spinach and artichoke. You’ll need cream cheese, chopped spinach, mayonnaise, Parmesan cheese, garlic powder, artichoke hearts, Pillsbury crescent rolls, mozzarella cheese, roasted red bell pepper, butter and some seasoning.
Rolling out and cutting the dough is time-consuming, but this recipe is well worth the wait.
Ingredients
- 1 package (10 oz) frozen chopped spinach
- 3 oz cream cheese (from 8-oz package), softened
- 2 tbsp mayonnaise
- 2 tbsp grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/2 cup Progresso™ artichoke hearts (from 14-oz can), drained, chopped and patted dry
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 2 slices mozzarella cheese (0.8 oz each), cut in half
- 1/4 cup chopped roasted red bell pepper, drained well and patted dry
- 1 tbsp butter, melted
- 1/4 tsp Italian seasoning
Instructions
- Cook the spinach as the package directs, then drain. Let cool 15 minutes and squeeze out excess liquid. Measure 1/2 cup for the filling; cover and refrigerate the rest for another use.
- Heat the oven to 375°F. Line a large cookie sheet with parchment and spray it generously with cooking spray.
- Make the filling – Mix the cream cheese, mayonnaise, Parmesan, and garlic powder until smooth. Stir in the reserved 1/2 cup spinach and the artichokes.
- Lay out the dough – Unroll the crescent dough and separate into 8 triangles. Cut each triangle in half lengthwise to make 16. On the sheet, arrange them in a long row with points facing the same way, overlapping the wide ends slightly; press overlaps to seal but leave the points free. Place the mozzarella halves over the overlapped wide ends.
- Fill and shape – Spread the cream cheese mixture in a 2 1/2-inch-wide strip along the mozzarella, then top with the bell pepper. Fold the triangle tips over the filling and pinch along the edge to seal. Gently lift the top end and curve it to form a candy cane.
- Bake – Brush with melted butter and sprinkle with Italian seasoning. Bake 14 to 17 minutes, until golden brown. Cool 5 minutes, then loosen edges and slide onto a serving platter.
16. Mini Fig and Brie Puff Pastry Bites
Figs, puff pastry and brie come together for a delish appetizer that is light yet filled with flavor. You’ll need two 12-cup muffin tins for this recipe to hold your frozen pastry puffs, and it’s a really simple recipe to follow.
You’ll start by preheating your oven to 350F and lightly greasing your tins. Softened butter works best.
The puff pastry will need to be laid out on a floured surface and cut into 24 small squares – or as many as you would like to make. Each square will be placed in the tin, along with brie and fig jam.
Bake for 10 minutes or so, allow to cool and enjoy.
Ingredients
- Butter, softened, for greasing
- Flour, for dusting
- Puff pastry, thawed
- Brie, cut into cubes
- Fig jam
- Fresh rosemary
- Honey
- Flaky sea salt
Instructions
- Preheat the oven to 350F. Lightly grease 1–2 12-cup muffin tins with softened butter.
- On a floured surface, roll out the thawed puff pastry and cut into 20–24 equal squares. Press one square into each muffin cup.
- Place a brie cube in each cup, then add a dollop of fig jam. Bake 8–12 minutes, until golden brown and flaky.
- Let rest 5–6 minutes in the pan, then lift out with a fork or spoon. Garnish with fresh rosemary, drizzle with honey, and finish with flaky sea salt.
17. Homemade Bruschetta
If you’re short on time this holiday season (who isn’t?), these bruschetta are some of the easiest that you can make. You can even make them a few days before and they’ll still be delightful
But there’s a twist. You’ll replace the bread with cucumber slices. This 16-serving recipe is made with tomatoes, red onions, cloves, olive oil, balsamic vinegar, fresh basil, salt and pepper.
Ingredients
- 3 large tomatoes, diced
- 2 small red onions, diced
- 3 garlic cloves, diced
- 2 tbsp fresh basil, torn
- 1 tbsp extra virgin olive oil
- 2 1/2 tbsp balsamic vinegar
- Salt and pepper, to taste
- 4 large cucumbers, sliced, about 1/2 inch thick
Instructions
- Make the topping – Dice the tomatoes, red onions, and garlic. Toss with the olive oil, balsamic vinegar, and torn basil.
- Season – Mix well, taste, and season with salt and pepper.
- Slice cucumbers – Cut the cucumbers into about 1/2-inch-thick rounds.
18. Cheese Stuffed Dates Wrapped in Prosciutto
These stuffed dates wrapped in prosciutto are sure to become a staple in your line-up of Christmas Eve appetizers. And the total cook time is just 10 minutes. European-inspired, you’ll need:
- Cocktail sticks
- French roule cheese
- Medjool dates
- Prosciutto slices
And all you need to do is assemble these appetizers – no cooking or baking required.
Ingredients
- 6 medjool dates, halved and pitted
- 3-6 prosciutto slices, cut lengthwise into halves or quarters
- 3 oz French roule cheese with herbs and garlic or any soft cheese
- 12 cocktail sticks
Instructions
- Halve and pit the dates. Cut the prosciutto slices in half or into quarters lengthwise, as needed.
- Fill each date half with about 1 tsp soft cheese, then wrap with a piece of prosciutto.
- Secure each piece with a cocktail stick and serve.
19. Beef Tenderloin Crostini with Parmesan Wine Cream Sauce
Beef. Crostini. What’s not to love? Dry white wine, heavy cream and spices are added to create the delish wine sauce that the recipe’s author teaches you how to make. If you’re a fan of beef tenderloin, you’ll love the taste of these appetizers.
I recommend an internal thermometer to make sure that your meat is thoroughly cooked.
You’ll need about 45 minutes to make these appetizers, but they’re more substantial than some others on the list and will keep you satiated.
Related: 25+ Best Christmas Appetizer Ideas to Wow a Crowd
Ingredients
For the beef
- 1 (2 lb) beef tenderloin, trimmed, tied, at room temperature
- Sea salt
- 2 tbsp black peppercorns, crushed
- 1 stick (8 tbsp) salted butter, sliced
- 8 cloves garlic, lightly smashed
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 8 fresh sage leaves
For the sauce
- 1/2 cup dry white wine
- 2 tbsp salted butter
- 2 cups heavy cream or whole milk
- 1/2 cup grated parmesan
For the goat cheese spread
- 6 oz goat cheese
- 1-2 tbsp honey
- Sea salt
For assembly
- 1 baguette, sliced, and toasted
Instructions
- Let the tenderloin sit out for at least 1 hour to come to room temperature. Preheat the oven to 500F.
- Roast the beef – Set a cast-iron skillet on the stove. Season the beef all over with crushed peppercorns and sea salt and place it in the skillet. Lay the butter slices on top, then scatter the garlic, rosemary, thyme, and sage around it. Roast 20 minutes for medium-rare (120-125F). Transfer the beef to a board, tent with foil, and rest 10 minutes. Keep the skillet for the sauce.
- Start the sauce – Place the roasting skillet over high heat. Add the wine and scrape up the browned bits. Simmer 3-5 minutes to reduce. Stir in the butter and cook 2 minutes. Pour in the cream, bring to a boil, then reduce heat and simmer 5 minutes until slightly thickened.
- Finish the sauce – Squeeze the roasted garlic from the skins and mash to a paste. Stir it into the sauce, add the parmesan, then remove from heat. Season with salt and pepper.
- Goat cheese spread – In a bowl or food processor, blend the goat cheese, honey, and a pinch of sea salt until smooth.
- Assemble – Slice the beef. Spread each toasted baguette slice with goat cheese, top with a slice of steak, and drizzle with the warm cream sauce and fresh herbs.
20. Hoisin & Honey Chipolatas
Sweet and savory flavors mix perfectly together with these hoisin and honey chipolatas. And if you had chipolatas (they’re a type of sausage), all you need is some hoisin sauce, sesame seeds and runny honey.
Ingredients
- 4 tbsp runny honey
- 6 tbsp hoisin sauce
- 1 tsp sesame seeds
- 2 lb good-quality chipolatas, halved if not using cocktail sausages
Instructions
- Preheat the oven to 400F and line a roasting pan with foil. In a large shallow bowl, mix the honey, hoisin, and sesame seeds.
- If not using cocktail sausages, twist each chipolata in the middle and cut in half. Add the sausages to the bowl and toss to coat.
- Spread everything in the pan and roast 30–40 minutes, turning occasionally. Serve on a plate with a shot glass of cocktail sticks on the side.
21. Cranberry & Goat Cheese Bites
Goat cheese bites are quickly becoming a favorite of mine. And you only need five ingredients to get started:
- Brown sugar
- Fresh cranberries
- Bourbon
- Phyllo cups
- Goat cheese
Ingredients
- 12 oz fresh cranberries
- 1/2 cup bourbon
- 1/2 cup brown sugar
- 4 oz goat cheese
- 24 phyllo cups
Instructions
- Preheat the oven to 350F. In a saucepan, mix cranberries with bourbon and brown sugar. Cook over low heat until the sugar dissolves and the cranberries are soft, about 10 minutes.
- Spoon a little goat cheese into each phyllo cup.
- Top each with 1 tbsp of the bourbon cranberries.
- Bake for 8 minutes, then serve warm or at room temperature.
22. Sweet and Spicy Seasoned Crackers
Simple yet delicious. Spicy and sweet crackers are a great appetizer that people can’t get enough of when they’re out on the table. You’re going to preheat your oven to 300F, put two baking sheets on a rack and then make a spread that you’ll layer on top of your Ritz before baking for 15 – 25 minutes.
The spread is made out of:
- Brown sugar
- Butter
- Oregano
- Sage
- Paprika
- Cayenne pepper
- Salt
- Red pepper flakes
- Onion powder
Ingredients
- 1 stick salted butter, melted
- 2 tbsp dark brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp dried oregano
- 1 tbsp chopped fresh sage
- 1/4-1 tsp cayenne pepper, using to your taste
- 1 pinch red pepper flakes
- kosher salt and black pepper
- 3 sleeves Ritz crackers
Instructions
- Heat oven – Preheat the oven to 300F. Set wire racks over two baking sheets.
- Season crackers – In a large bowl, stir together the melted butter, brown sugar, garlic powder, onion powder, sage, oregano, paprika, cayenne, and red pepper flakes. Season with a pinch of salt and a generous pinch of black pepper. Add the Ritz crackers and toss until every cracker is coated.
- Bake – Arrange the crackers in an even layer on the racks. Bake 15–25 minutes, turning halfway through, until golden brown.
- Cool and store – Leave on the pans until cooled and dry, about 20 minutes. Store airtight for up to 2 weeks.
23. Andouille Sausage Puffs
Do you like pigs in a blanket? If so, this is a fancy version of this classic with a flaky crust that adds to the sausage flavor. Served with Dijon mustard, these mouthwatering puffs take twenty minutes to make and only require:
Ingredients
For the sausage puffs
- 1 tbsp all-purpose flour, for dusting
- 1 box (17.3 oz) puff pastry, 2 sheets, thawed following package directions
- 4 andouille sausage links, fully cooked, about 12 oz, patted dry
For the mustard honey sauce
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp mayonnaise
- Pinch of salt
And if you have two baking sheets and some parchment paper, these are easy appetizers everyone will appreciate this holiday season.
Instructions
- Heat the oven – Preheat to 400°F and line 2 large baking sheets with parchment. Set a small bowl of water nearby.
- Prep the first sheet – Lightly flour the work surface. Work with one puff pastry sheet at a time and keep the second sheet refrigerated. Unfold the first sheet and gently roll to seal the seams, then cut it in half across the seams.
- Roll, slice, and arrange – For each pastry half, place a sausage on the edge and roll it up without stretching the dough. Brush or dab the edge with water to seal and set seam-side down. Slice each roll into 6 to 8 pieces, about 1/2 to 3/4 inch thick, and arrange 1 1/2 to 2 inches apart on a lined sheet.
- Bake first tray – Bake on the middle rack for 15 to 17 minutes, until puffed and golden, checking at 10 minutes to gauge remaining time.
- Second batch and sauce – Repeat with the second puff pastry sheet and remaining 2 sausages. Bake the second tray the same way. While it bakes, stir together the Dijon, honey, mayonnaise, and a pinch of salt until smooth. Cover and refrigerate.
- Serve – Arrange the warm sausage puffs on a platter and serve with the mustard honey sauce.
