Nothing sets the tone for a sparkly evening like a champagne cocktail. A simplified version of Effortlessly Chic’s version, this recipe came from The Cookie Rookie and combines a blackberry simple syrup with some sparkling wine and a sprig of rosemary for a holiday red and green touch.

Get the recipe for Blacberry Ombre Sparkler <<

Cheese….Oh the Cheese!

 

Baked Goat Cheese on Beet “Carpaccio”

An elegant appetizer of goat cheese coated in hazelnuts, thyme and lemon zest, served on top of thinly sliced beets, and drizzled with a warm honey vinaigrette. I first learned how to make this at my cooking school a few years ago, and have made it a few times since. The two things that I love about this dish are that it looks super elegant and festive, and all the components can be made a few days in advance. Bake and assemble before serving. It’s also delicious served at room temperature – another bonus point for a holiday appetizer!

Get the recipe for Baked Goat Cheese on Beet Carpaccio here <<

 

Baked Brie with Cranberry Sauce and Toasted Pecans

This is one of the most simple yet delicious holiday appetizers to make in a pinch. Simply place brie in a small baking dish or parchment lined baking sheet, spoon over a topping such as left over cranberry sauce, sprinkle with some toasted nuts and bake at 350° for about 10-12 minutes. Serve with sliced baguette, crostini or crackers.  It doesn’t get easier than this!

 

Heirloom Tomato, Chorizo and Burrata Salad

Silky smooth Burrata cheese combined with the juicy and sweet tomatoes, salty capers and a mildly spicy sausage produces an elegant, beautiful and flavourful appetizer suitable for any time of year. This amazing recipe was developed originally by Chantelle Grady, and the full recipe can be found on Some Kitchen Stories. This recipe was also the inspiration for the summer version – Heirloom Tomatoes with Peaches, Burrata and Basil.

Get the recipe for Heirloom Tomato, Chorizo and Burrata Salad here <<

 

Fried Cheese Ravioli

Hands down this was the kid favourite of the night! Cheese ravioli shallow fried and then served with a punchy marinara. ‘Nough said…Simply pick up your favourite cheese ravioli and sauce from the grocery store and off you go.  Full recipe can be found here on Delish.com.

Get the recipe for Fried Cheese Ravioli here <<

 

Smoked Salmon, of course!

 

Smoked Salmon Appetizer Bites

Developed by Nagi at Recipe Tin Eats, what appealed to me about this choice was that it could be made ahead of time and set out on a buffet or potluck table cold or at room temperature. You can hit the easy button and make this dish with regular store bought tortillas, or step it up a notch with some homemade savoury crepes. Served as is, it was a nice appetizer, however topping it with a caper dill relish made it outstanding!

Get the recipe for Smoked Salmon Appetizer Bites here <<

 

Smoked Salmon 7-Layer Dip

This is a great Pacific Northwest take on the traditional Mexican 7 Layer Dip. The recipe from Bon Appetit calls for hot smoked salmon as opposed to lox style. The texture of a hot smoked salmon is similar to ordinary cooked salmon, and it’s often sold in larger chunks as opposed to thin slices. My favourite part about this dip was how well it went with the endive leaves. I’m always looking for alternatives to breads and crackers for my holiday appetizers, and this recipe fit the bill.

Get the recipe for Smoked Salmon 7-Layer Dip here <<

 

Puffy Puff Pastry

 

Feta Tapenade Tarte Soleil

An artful and drool-worthy display, this recipe comes from Smitten Kitchen and can be adapted easily with the filling of your choice. We haven’t tried making it too far in advance, but I suspect it could be made earlier in the day and baked right before serving. Note that it tastes best fresh out of the oven, and rumour has it that nutella makes an amazing filling as well! Can you say hello Christmas morning??

Get the recipe for Feta Tapenade Tarte Soleil here <<

 

Gruyere, Mushroom and Caramelized Onion Bites

Confession time – I have been making this filling regularly since Heather introduced me to this recipe from the Little Spice Jar.  Sautéed mushrooms, caramelized onions, gruyere cheese and a little balsamic vinegar – what’s not to love? I’ve had it on toast, in an omelet, on some greens, plain out of a bowl……it’s incredibly more-ish! And of course, it is delicious on top of puff pastry and makes a great bite size platter to serve at a party.

Get the recipe for Gruyere, Mushroom and Caramelized Onion Bites here <<

 

Finally…No Cheese Nor Bread!

 

Beef Carpaccio with Arugula and Caper Berries

Get to know your butcher and ask for a plate of high quality beef carpaccio. Top with some capers, caper berries, arugula, parmesan slivers and a drizzle of extra virgin olive oil and you have yourself an elegant, gluten free presentation. You can serve with bread or crackers, but scooped up by hand and eaten on it’s own was absolutely divine.

 

Roasted Brussel Sprouts with Garlic Bacon Aioli

This was hands down one of the most well received holiday appetizers of the evening. After filling ourselves with puff pastry and cheese, it was amazing to have some vegetables to graze on! Super popular as an appetizer in many restaurants, why not bring out a platter for a party? Perfectly roasted and served with toothpicks and a glorious bacon aioli, this recipe from the Real Food Dieticians will be for sure on my appetizer rotation from now on.

Get the recipe for Roasted Brussel Sprouts with Garlic Bacon Aioli here <<