Tag Archives: holiday appetizers

cheeseball bites

Cheese Ball Bites Are the Ultimate Make-Ahead Party Appetizer

Your favourite party-perfect appetizer made mini! A simply adorable starter for the holiday season, these mini cheese balls are easy to put together and can be rolled in a variety of delicious ingredients. Serve with fresh bread for spreading, and you’re set for festive entertaining. No time? Make your gathering even easier by preparing and rolling the cheese ball bites (without coatings) up to two days ahead (wrap and refrigerate). When guests arrive, roll in your desired coatings, then dive right in.

Mini Cheese Ball Bites

Mini Cheese Ball Bites

Prep Time: 15 minutes
Total Time: 15 minutes
Makes: 24

Mini Cheese Ball Bites

Ingredients:

Cheese Ball Bites
1-½ cups shredded Cheddar cheese
1 brick (250g) cream cheese, softened
2 green onions, minced
1 tsp paprika
⅛ tsp cayenne pepper

Coating
3 Tbsp chopped, toasted walnuts
3 Tbsp chopped dried cranberries
3 Tbsp chopped crispy fried onions
3 Tbsp minced chives
3 Tbsp (3 strips) cooked, crumbled bacon
3 Tbsp roasted sunflower seeds

Serving
Sliced fresh baguette
Crostini
Crackers

Directions:

Cheese Ball Bites
In a large bowl, stir together cheddar cheese, cream cheese, green onions, paprika and cayenne pepper. Form mixture into 24, 1 Tbsp balls (tip: dampen hands with a little water if mixture is sticking).

Mini Cheese Ball Bites

Coating
Roll 4 balls into walnuts, pressing lightly to adhere, and place on a serving platter. Repeat with remaining balls and coatings (4 balls per 3 Tbsp of topping).

Mini Cheese Ball Bites

Serving
Serve finished cheese ball bites with fresh baguette, crostini or crackers.

Add these mini cheese ball bites to an epic Canadian cheese platter at your next holiday gathering. You can also try these 25-minute everything bagel smoked sausage rolls, along with our best last-minute party appetizers that are beyond easy.

25-Minute Everything Bagel Smoked Sausage Rolls with Puff Pastry

These are hands down one of my favourite appetizers to serve at any social gathering. With the help of the smoked sausage, the rolls come together within 25 minutes! You can prepare them ahead of time and simply pop them in the oven to bake as guests begin to arrive. If Dijon mustard isn’t your jam, sub with equal parts cream cheese for a tangy filling.

Everything Bagel Smoked Sausage Rolls

Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 12 rolls

Ingredients:

1 sheet frozen all-butter puff pastry, thawed
6 smoked pork sausages, halved
¼ cup whole grain or Dijon mustard, plus more for serving
1 large whisked egg, for egg wash
1 Tbsp poppy seeds
1 Tbsp dried minced garlic
1 Tbsp dried minced onion
½ Tbsp white sesame seeds
½ Tbsp black sesame seeds
½ Tbsp flaked sea salt

Directions:

1. Preheat oven to 375ºF . Line a baking sheet with parchment paper and set aside.

2. Roll out the prepared puff pastry and slice into 12 evenly sized squares.

3. Brush the centre of each square with mustard. Place the sausage on the mustard and trim the ends of the pastry to ensure the edges of the sausage will be showing.

4. Brush the left side of the square with egg wash and gently roll. Press the ends to seal. Transfer to prepared baking sheet. Repeat with remaining squares for a total of 12 sausage rolls.

5. In a small mixing bowl, toss together the garlic, onion, sesame seeds and salt.

6. Brush the top of each sausage roll with the remaining egg wash, and sprinkle generously with everything-bagel seasoning.

7. Bake for 15 to 20 minutes, until the pastry is golden brown. Serve with additional mustard for dipping!

We’ve also rounded up 35 Last-Minute Party Appetizers That Are Beyond Easy and 20 Un-Brie-lievably Good Baked Brie Recipes.

A Fondue Board is the Easy, Cheesy Way to Entertain for the Holidays

A new take on the holiday cheese board, but with fondue at the centre, this entertaining spread is surrounded by delicious dippers waiting to be dunked and devoured – all of which are customizable. Festive, warming and perfect for that après ski vibe we all strive for (even if you’ve been inside by the fire all day).

If you don’t have fondue forks, just cut your dippers a little larger so guests have an easier time dunking by hand or spooning the molten cheese onto their item (no one wants to be fishing out a tiny piece of bread from the fondue pot). Tip: to keep your fondue sans alcohol, replace the traditional white wine with stock or whole milk (directions for this below). 

Swiss Fondue Board

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 6 to 8 

Ingredients:

Serving Suggestions
Seedless grapes
Sliced apples or ripe pears
Sliced baguette (or cubed if you have fondue forks)
Crackers
Steamed potatoes
Raw or steamed broccoli florets
Sliced raw carrots
Cherry tomatoes
Cured or roasted cooked meats
Dried or fresh apricots, plums and figs 

Swiss Fondue
1 garlic clove, halved
1¼ cup dry white wine, stock or whole milk
1 tsp white wine vinegar (only add if using stock or whole milk)
14 oz (400g) Gruyere cheese, grated
7 oz (200g) Emmentaler cheese, grated
3.5 oz (100g) Gouda cheese, grated
2 Tbsp all-purpose flour or 1½ Tbsp cornstarch
Pinch, freshly grated nutmeg
Ground black pepper, to taste 

Directions:

1. Arrange all of the items you’ll be serving with your fondue on a wooden board, platter or on individual plates, leaving space in the centre for your fondue pot or serving bowl.

2. For the fondue, rub the bottom and sides of a medium saucepan with the halved garlic clove; save the remaining garlic for another recipe. Add wine, stock or milk and vinegar (if using stock or milk) to the saucepan and heat over medium until steaming. Meanwhile, in a large bowl, toss all three cheeses with flour or cornstarch, nutmeg and pepper, and add cheese mixture to the warmed liquid. Stirring constantly with a wooden spoon, cook until the cheese is melted and smooth, allowing to gently bubble for 30 seconds, which will cook the flour or cornstarch fully and thicken everything to the proper consistency. Remove from heat.

3. Transfer cheese fondue to a warmed fondue pot and holder with a tea light underneath to keep it warm, or a heat-proof ceramic serving bowl, and serve alongside your preferred dippers. If using a ceramic bowl without a tealight, warm briefly in a low oven to loosen again if the fondue has gotten too thick (this doesn’t happen too quickly, but will occur about 30 minutes after it’s off the stovetop), or transfer back to a pot and reheat for a minute or so on the stovetop.

For more holiday inspiration, whip up a few of these crowd-pleasing holiday potluck recipes, and trust us when we say: you’ll devour these eye-catching cheese ball bites (the ultimate make-ahead app!).

antipasto-cups-on-cutting-board

Salami Antipasto Cups are Your New Favourite Make-Ahead Appetizers

Parties, parties and more parties rule this time of year. From ugly sweater get-togethers to cookie swaps to annual potlucks, your calendar seems to fill up quickly in this season of celebration. With party-going comes the need for fun and flavourful appetizers you can toss together with ease, no matter the occasion.

These cute little salami antipasto cups are a perfect holiday party date. Each savoury cup is packed with delicious and fresh flavours that are guaranteed to make you a favoured guest. The best part? You can use virtually any and all kinds of salami, fresh herbs, cheese and veggies you have on hand for a delicious array of flavour combinations. Plus, you can make these bites in advance, and use a muffin tin to safely transport to your party.

stuffed-salami-antipasto-cups

Salami Antipasto Cups Recipe

Prep Time: 15 minutes
Total Time: 40 minutes
Makes: 24 cups

Ingredients:
24 slices round salami
½ cup  mozzarella cheese, torn or cubed
½ cup artichoke hearts, chopped
⅓ cup cherry tomatoes, quartered
10 basil leaves, torn
2 Tbsp roasted red peppers, chopped
1 Tbsp olive oil
1 Tbsp balsamic vinegar

salami-cup-ingredients

Directions:
1. Heat oven to 375F. Line 24 mini muffin tins with salami. Fill each cup with a 1-inch loose tinfoil ball. Bake 12 to 15 minutes until crispy. Let cool completely.

2. Toss together remaining ingredients. Spoon into cooled cups.

Looking for more tasty ideas? Try these Holiday Party Appetizers Your Guests Will Love.

Apple and brie roses holiday appetizer

Make These Beautiful Brie and Apple Cinnamon Rose Appetizers

These pretty little appetizers are as easy on the eyes as they are to eat. Tender apple and creamy Brie all wrapped up in a delectable crispy, buttery puff pastry cup with a cinnamon sugar swirl. These are sure to be a hit with your guests – and will make it onto your roster of simple and delicious appetizers for the holidays!

Brie and Apple Cinnamon Roses

Prep time: 15 minutes
Total time: 1 hour
Makes: 16

Ingredients:
½ cup brown sugar
2 tsp cinnamon
4 sheets (two 450 g packages) frozen puff pastry, thawed in refrigerator
1 egg, beaten
1 Granny Smith apple, very thinly sliced
400 g Brie cheese, thinly sliced

Directions:
1. Heat oven to 375°F. Spray two muffin tins with cooking spray (you’ll need 16 cups total).
2. Stir together brown sugar and cinnamon in a small bowl.
3. On a lightly floured surface, unroll one sheet of puff pastry (keep the other chilled). Cut into four 2½-inch wide strips. Egg wash ½-inch of one long end and one short end of each strip.
4. Place apple slices along the opposite long edge from the egg wash, extending slightly over the edge. Top with slices of Brie cheese. Sprinkle evenly with cinnamon sugar.
5. Starting at unwashed short side, roll dough, upwards. Press lightly to seal edge. Pinch bottom to seal and place into prepared tin. Egg wash the exposed pastry lightly. Repeat with remaining strips, sheets of pastry and ingredients.
6. Bake for 35 to 40 minutes until pastry is golden. Carefully remove pastries from tins immediately and place on wire cooking rack to cool 10 minutes before serving.

Love this recipe? Check out 10 more puff pastry holiday appetizer recipes.

giant latke cake

A Crispy, Potato Latke Cake for a Hanukkah Crowd

A fresh and delicious take on traditional latkes, this pan-fried stack of potato pancakes is made for a Hanukkah crowd. While we love crispy, salty, bite-sized latkes, this larger version is just as delicious and impressive when layered with a sweet and savoury filling of smoked fishpomegranate seeds, shaved apple, fresh fennel and sour cream.  Or customize with your favourite toppings and fillings,  such as apple sauce, sour cream or goat cheese and chives. Sliced and served family style, this beautiful golden stack means less time standing at the stove and more time enjoying your company.

giant latke cake

Latke Cake

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serves: 8 to 10

Ingredients:
3 lbs (about 4 large) russet potatoes, peeled, grated
2 medium onions, grated
1½ tsp salt, divided
½ cup all-purpose flour
2 eggs, lightly beaten
¾ tsp ground black pepper, divided
1 cup vegetable oil, for frying
2 Tbsp olive oil
1 Tbsp lemon juice
1 tsp Dijon mustard
1 large fennel bulb, cored and thinly sliced, fronds reserved
1 apple, cored and thinly sliced
1 cup (about 100g) flaked smoked trout or salmon or whitefish
½ cup pomegranate seeds
⅓ cup chopped fresh parsley
1¼ cups sour cream

Directions:
1. Heat oven to 200ºF. Line a rimmed baking sheet with a wire cooling rack.

giant latke cake

2. In a large bowl, stir to combine potatoes, onions and 3/4 tsp salt. Transfer to a cheesecloth- or kitchen towel-lined colander. Let sit for 10 minutes in sink or nested in large bowl. After 10 minutes, tightly twist cheesecloth or kitchen towel and squeeze firmly to remove as much moisture as possible. Discard liquid.
3. Add potato mixture to the same large bowl and stir in flour, eggs, 1/2 tsp salt and 1/2 tsp pepper.

giant latke cake

4. Heat 1/4 cup oil in large non-stick skillet over medium-high. Add 1/4 latke mixture to pan, spreading to a make a thin, 7- to 8-inch in diameter circle. Fry until deep golden on the first side, about 4 minutes, then flip fry for about 4 minutes longer, until deep golden on the second side. Remove to a plate lined with paper towel to absorb oil for 1 minute, then transfer to prepared baking sheet and place in oven to keep warm. Repeat with remaining oil and latke mixture to make 4 latkes. Keep latkes warm in the oven while you prepare the toppings.

giant latke cake

5. For the salad, in a large bowl, whisk together olive oil, lemon juice, mustard, remaining 1/4 tsp salt and remaining 1/4 tsp pepper. Add fennel, apple, fish, pomegranate arils and parsley, tossing to combine. Set aside 1/2 cup of mixture for the final topping.

giant latke cake

6. In a medium bowl, stir sour cream with reserved fennel fronds.
7. To assemble, dollop cake stand or serving platter with 1 Tbsp sour cream mixture and then top with one latke. Top latke with 1/3 cup sour cream mixture, spreading to the edge, and then top with 1/3 of the salad mixture. Repeat layers finishing with the final latke. For the final topping, top with reserved 1/2 cup salad and a dollop of sour cream mixture. Serve immediately.

After a slice or two of latke cake, satisfy your sweet tooth with some deep fried Hanukkah desserts.