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Holiday Appies

Make your guests appy with these simple and tasty ideas!

Bacon Wrapped Jalapeño Stuffers

Spicy bites made by cutting jalapeños in half. Remove seeds. Now stuff, tightly pack and completely fill jalapeños with grated plain or flavoured havarti. Wrap each half jalapeño with a half strip of bacon, securing it with a toothpick, if needed, then set on a non-stick pan. Roast in a 425˚F oven 12 minutes, or until bacon is cooked. Serve with salsa.

Italian Sausage Meatballs with Pesto Tomato Sauce

Make these tasty bites by rolling Italian sausage meat into 1″ balls. Roast on a non-stick baking sheet in 375˚F oven until cooked, about 20 minutes. Set balls in small bowls, each containing 2 of them. Top with hot tomato pasta sauce and then some pesto. Sprinkled with shredded Parmesan. Garnish with small basil or oregano leaves.

Zucchini Artichoke Bites

Bread-free bites you make by cutting a zucchini into 1/2″ thick rounds. Scoop out a little from the centre of each round and set on a baking sheet. Fill that space with a spoon of Thrifty Kitchens Artichoke Asiago Dip. Now set on a slice of dry-cured chorizo and a few nuggets of Gorgonzola cheese. Bake in 375˚F oven 10–12 minutes, until zucchini is just tender.

Proscuitto and Goat Cheese Flatbread

Make this appetizing Mediterranean-style flatbread by spreading 3 Tbsp. of fig spread on a Greek-style (no pocket) pita. Set pita on a baking sheet and top with crumbled goat cheese, to taste. Bake in 375˚F oven 8–10 minutes. Top pita with 3 slices of proscuitto and some baby arugula or fresh, torn basil leaves. Cut into wedges. Drizzle with olive oil and serve.

Mini Shrimp Cocktails

Make these miniature versions of the classic appetizer by placing 1 Tbsp. cocktail sauce in a shooter or other small glass. Set a cooked, cold, peeled shrimp in each glass, tail pointing upwards. Garnish with a small lemon slice and herb sprig, such as dill, parsley or tarragon.

Candied Smoked Salmon Pate

This easy-to-make pate is great to spread on cucumber slices or crackers. To make, in a food processor, blend together 150 grams candied sockeye strips, sliced, with a 340 gram container of cream cheese and 1 Tbsp. each horseradish, lemon juice and chopped dill. Leave the pate a little coarse in texture.