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This time of year is prime for family gatherings, holiday parties, potlucks at work, you name it!… and I want to help you kick of the holiday season with a few simple (yet tasty) appetizer recipes that are sure to get the party started.
I like to create delicious appetizers that look like I spent hours in the kitchen or appear to be store-bought but in fact didn’t take much time or effort to make. You want the conversation to start flowing and to interact with your guests, really be part of the celebration vs. spending the entire event in the kitchen preparing the meal, and I have you covered. These recipes are quick, easy, and tasty.
Here are the recipes:
- Citrus Herbed Olives
- Balsamic Roasted Tomatoes with Burrata Cheese
- Roasted Red Pepper with Burrata Cheese
Citrus Herbed Olives take about 5 minutes to make (plus time to marinate) and are a wonderful finger food. You simply take jarred olives (drained), and combine them with a blend of citrus, herbs, and olive oil. The kalamata olives have a slightly sweet flavor and the green olives are slightly tangy, but both are salty and pair well with the orange zest and thyme. You can easily double or triple the recipe as needed to accommodate your guests.
The recipe can be found here.
Start by draining the olives and placing them in a large mixing bowl. Add the olive oil and toss to combine.
Add the orange zest, thyme, coriander, and paprika. Stir to coat.
Let sit at room temperature for 30-60 minutes before serving to let the olives marinate. Stir occasionally until ready to serve.
Serve at room temperature and enjoy! I recommend storing any leftovers in an airtight container in the fridge.
The recipe can be found here.
Balsamic Roasted Tomatoes with Burrata Cheese seems like a very elegant appetizer. It’s something I would order at a restaurant if I saw it on the menu! It’s roasted tomatoes that are served warm with creamy burrata cheese and sliced baguette on the side. The flavors are amazing!
The recipe can be found here.
Start by preheating the oven to 400 degrees F and lining a baking sheet with parchment paper.
Add the tomatoes, olive oil, balsamic vinegar, garlic, dried basil, and dried oregano to a large mixing bowl. Toss to combine.
Pour onto the prepared baking sheet and spread out. Season with salt and pepper. Bake for 20-25 minutes or until the tomatoes are soft and starting to burst open. Remove from the oven and let cool for about 5 minutes.
Place the burrata in the center of the serving platter. Add the roasted tomatoes and sliced baguette around the cheese. You can be as simple or fancy as you want when assembling the platter. Garnish with fresh basil. It’s nice to chop the basil and sprinkle over the top so you get a little taste in each bite, or you can add a little dish of basil for your guests to use as they serve themselves.
Serve immediately while the tomatoes are still warm (they will also be fine served at room temp). I like to drizzle a little balsamic glaze over the top for added flavor, but this is optional. Enjoy!
You can double or triple the recipe as needed to accommodate your guests. Any leftovers (tomatoes and burrata) should be stored in an airtight container in the fridge. Leftover baguette can be stored in an airtight container on the counter.
The recipe can be found here.
Roasted Red Pepper with Burrata Cheese is a classic appetizer. This is my copycat version of an appetizer we enjoyed at an Italian restaurant in Las Vegas a few years back and I’ve been thinking about it ever since. It’s tender strips of roasted red pepper that’s paired with soft baguette and thick and creamy burrata cheese. It super yummy!
The recipe can be found here.
Start by preheating the oven to 450 degrees F and lining a baking sheet with parchment paper.
Remove the core and seeds from each bell pepper. Slice and place cut side down on the baking sheet. Bake for 20-25 minutes or until slightly charred and wilted. Remove from the oven and let cool for about 5 minutes. You want the peppers to be cool enough to touch without burning yourself.
Use your fingers to peel off the outer layer of skin (the charred part). Then, slice the peppers into strips.
Place the burrata in the center of the serving platter. Add the roasted red peppers and sliced baguette around the cheese. You can be as simple or fancy as you want when assembling the platter. Drizzle the peppers with olive oil and sprinkle with salt and pepper. Garnish with fresh basil. I like to chop the basil and sprinkle over the top so you get a little taste in each bite, or you can add a little dish of basil for your guests to use as they serve themselves.
Serve immediately. It’s ok if the peppers are still hot or can be served room temp. They will taste great either way!
You can double or triple the recipe as needed to accommodate your guests. Any leftovers (peppers and burrata) should be stored in an airtight container in the fridge. Leftover baguette can be stored in an airtight container on the counter.
The recipe can be found here.
Happy Cooking!
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