I am a big Christmas party lover – this is the main reason why I love cooking all kinds of appetizer the day before so I am ready and prepared to enjoy the day!
So no matter what your taste is, or preference I believe my Christmas appetizers will add a delicious and fun note to your Christmas table, and add a smile on your guests faces.
The 7 Best Christmas appetizer recipes
1. Bacon-Wrapped Dates
I love when a simple appetizer can impress my guests. The beautiful blend taste of sweet and salty are very wonderful, that’s why I generally make this dish.
I have a few ingredients like fresh Medjool dates, crispy bacon, and sometimes a little goat cheese or almonds.
Ingredients
24 Medjool dates, pitted
12 slices of bacon, halved
24 whole almonds or 3 oz goat cheese (optional filling)
ocktail sticks
Instructions
1. Preheat your oven to 375°F (190°C).
2. Fill each date with an almond, or a bit of goat cheese, if you prefer.
3. Wrap each date with a ½ slice of bacon and pin it with a cocktail stick.
4. Arrange the bacon-wrapped dates on a baking sheet lined with parchment paper.
5. Put in the preheated oven and bake for 20 minutes, turning them over halfway through, until the bacon is crisp.
6. Remove from oven and let cool slightly before serving. Enjoy warm!
2. Caprese Skewers
I love a classic fresh Caprese skewer. Cherry tomatoes and tiny mozzarella balls threaded on to a skewer with a fresh basil leaf on top.
Drizzled with balsamic glaze, it’s a juicy, creamy, fragrant mouthful. Guests love them.
Ingredients
Fresh mozzarella balls (bocconcini or ciliegini)
Cherry or grape tomatoes
Fresh basil leaves
Balsamic glaze
Extra virgin olive oil
Salt and freshly ground black pepper
Wooden or metal skewers
Instructions
1. Wash and dry the cherry or grape tomatoes and fresh basil leaves.
2. Skewer alternatively a mozzarella ball, a basil leaf and a cherry tomato, repeating the sequence until the skewer is full.
3. Arrange the skewers on a serving platter neatly.
4. Coat in the fats you have made by drizzling extra virgin olive oil and balsamic glaze all over the skewers.
5. Lightly season with salt and freshly ground black pepper to taste.
3. Stuffed Mushrooms
There is one appetizer that I find irresistible – stuffed mushrooms. I like my mushrooms filled with a variety of different fillings, but my own favorite is cream cheese mixed with garlic and herbs.
Another personal favorite is spinach mixed with feta and a little grated nutmeg. It is amazing what stuffed mushrooms can do!
Ingredients
12 large mushrooms
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional: 2 tablespoons cream cheese or goat cheese for extra creaminess
Instructions
1. Preheat your oven to 375°F (190°C).
2. Cut away the stems from the mushrooms, and chop both the stems and the mushroom caps into bits and pieces.
3. Heat the olive oil over a medium flame in a large skillet. When the oil is glistening, toss in the chopped mushroom stems, onion, and garlic. Sauté until the vegetables are softened, about five minutes.
4. Put the cooked vegetables into a bowl with the breadcrumbs, the Parmesan, the parsley, salt and pepper. Add cream cheese or goat cheese if you like for creaminess.
5. Pack each mushroom cap with stuffing and put them on a baking sheet.
6. Cook for 15-20 minutes, or until the mushrooms are tender and the tops are golden. Serve warm.
4. Mini Cheese Balls
I love making bite-size appetizers that taste as good as they look. It’s fashionable to serve finger food at parties.
I like to incorporate ingredients like creamy cream cheese, sharp cheddar, and aromatic herbs. Sometimes I add garlic powder or bacon bits for extra flavor.
Ingredients
8 ounces cream cheese, softened
1 cup sharp cheddar cheese, shredded
1 tablespoon fresh chives, finely chopped
1/2 tablespoon garlic powder
1/4 teaspoon black pepper
1/2 cup pecans, finely chopped
1/4 cup dried cranberries, finely chopped
1/4 cup parsley, finely chopped
Instructions
1. Combine the softened cream cheese and sharp cheddar shreds.
2. Stir in the fresh chives, garlic powder, and black pepper until evenly distributed.
3. Form the cheese mixture into small balls, about 1 inch in diameter.
4. In a separate bowl, combine the finely chopped pecans, dried cranberries, and parsley.
5. Roll each cheese ball into the pecan, cranberry and parsley mixture until covered.
6. Because they will be better, let them firm up for an hour in the fridge before serving.
5. Shrimp Cocktail
When it comes to shrimp cocktail, I know what I like. I like a big plate of plump, juicy shrimp, drizzled with a tangy, cocktail sauce and a splash of fresh lemon juice, garnished with a sprinkle of black pepper.
Ingredients:
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
Salt and pepper to taste
1 cup ketchup
2 tablespoons prepared horseradish
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
Lemon wedges, for serving
Fresh parsley, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Toss shrimp with olive oil, salt and pepper. Place in single layer on baking sheet.
2. Place the shrimp in the oven and broil for 6 to 8 minutes or until they are pink and cooked through. Allow them to cool completely.
3. Pour the ketchup into the small bowl. Mix the cocktail sauce by adding the horseradish, lemon juice, Worcestershire sauce and hot sauce (if using):
4. Place the cooled shrimp on a serving platter with a small bowl of cocktail sauce.
5. Garnish with fresh parsley and lemon wedges. Serve immediately as a festive appetizer.
6. Spinach and Artichoke Dip
When I think about a crowd-pleasing appetizer, that’s what I picture: a spinach-artichoke dip so creamy and cheesy it’s practically sinful. It starts with sautéed onions and a mix of spinach and marinated artichoke hearts.
Cream cheese, Parmesan and garlic lend the dip a rich, worth-every-calorie flavor, and a dash of lemon juice brightens it all up.
Ingredients
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup sour cream
1/2 cup mayonnaise
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
Salt and pepper to taste
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the spinach, artichoke hearts, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, and garlic.
3. Season with salt and pepper and turn out into a serving dish.
4. Put the dip in the preheated oven for about 25-30 minutes, or until the top is golden brown and bubbly.
5. Take out of the oven and allow to cool slightly before serving. Serve with crackers, crisps or slices of toast.
7. Prosciutto-Wrapped Asparagus
I love inventive recipes but this one is so simple using only a handful of ingredients. The asparagus spears, encased in prosciutto, are a beautiful and elegant appetizer or side dish.
I love to complete the dish with a drizzle of olive oil and some freshly cracked black pepper. Sometimes I will add a touch of balsamic glaze for an added vibrant contrast.
It is one of those combinations where you feel like you have created a ‘work of art’ with the variety of tastes and perfumes.
Ingredients
- 1 pound asparagus spears, trimmed
- 6 ounces prosciutto, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1/4 cup grated Parmesan cheese
- Optional: Lemon wedges for serving
Instructions
1. Preheat your oven to 400°F (200°C).
2.Lay a slice of prosciutto on a flat surface, top with an asparagus spear, and then roll the prosciutto around it, leaving the tips of the asparagus exposed, and then repeat for the remaining asparagus.
3. Tightly wrap the asparagus in the bacon and place on a baking sheet. Drizzle olive oil over the asparagus and season to taste with salt and pepper.
4. Bake in the oven for 10-12 minutes, or until asparagus are tender and prosciutto crispy.
5. If prepared for guests, sprinkle on a few pine nuts and a bit of grated Parmesan just before bringing it to the table. Optional: serve with lemon wedges.
