Easy Holiday Appetizers

Our favorite, easy party appetizers for this year!

Olive Pinwheels

  • Puff pastry, 2 sheets
  • 1/2 cup olive tapenade
  • 1/2 cup bruschetta
  • 1/2 cup Fontina cheese, shredded

Thaw puff pastry while combining other ingredients. Spread mixture over ¾ of puff pastry. Roll into a log and cut into half-inch pinwheels. Place on a sheet tray and bake according to instructions on puff pastry box.

Easy Shrimp Ceviche

  • Cooked baby shrimp
  • Avocados, chopped
  • Our Own Pico de Gallo
  • Lime juice and zest

 Combine equal amounts of all ingredients in a small bowl. Spoon into martini glasses. Season with salt and pepper. Serve with tortilla chips.

Sausage-Stuffed Mushrooms

  • 1/2 lb. Our Own Italian Sausage
  • Boursin Cheese, 1 box
  • 12 large cremini mushrooms
  • Italian parsley

 Cook sausage, crumble and mix with cheese. Stuff each mushroom with about 2 teaspoons of mixture. Place on a baking sheet and cook at 375°F for about 20 minutes or until filling is cooked and lightly browned. Garnish with chopped parsley.

 Pistachio-Crusted Goat Cheese Log

  • Fresh goat cheese log, 8 oz.
  • 1/2 cup pistachios, chopped
  • Honey

 Roll goat cheese in chopped pistachios. Drizzle with honey. Serve with your favorite crackers.

 Mini Cranberry Blue Cheese Tarts

  • Mini fillo shells, box of 15
  • 1/2 cup Our Own Orange Cranberry Sauce
  • 1 cup Gorgonzola cheese
  • 15 candied pecans

 Fill each tart shell with gorgonzola and top with a dollop of cranberry sauce and a candied pecan.

Last year’s favorites – we still love ’em!

Baked Feta: Warm, cream feta topped with sun-dried tomato pesto or tapenade. Top a block of feta cheese with sun-dried tomato pesto or olive tapenade  (all ingredients available on our Antipasto Bar). Bake at 425˚F for 15-20 minutes until soft and spreadable. Serve warm with bread or crackers or pita wedges.read more