17 appetizers for the festive table

Tartlets with shrimps and cream cheese

Tartlets with shrimps and cream cheese
Thecookierookie.com

Ingredients:

  • 500 g of yeast puff pastry;
  • 300 g of peeled shrimp;
  • 200 g of cherry tomatoes;
  • 150 g of cream cheese (can be with herbs, garlic or other additives);
  • green onions and fresh thyme.

Preparation

Roll out, if necessary, a dough. Cut out circles with a diameter of about 6 centimeters. It is convenient to do this with a molding ring or a bowl with sharp edges. Lay the circles on a baking sheet covered with baking paper.

Cut the cherries into cubes, chop the greens (if there is no thyme, use the dill) and mix these ingredients. Put some tomato stuffing in the center of each circle. Turn the edges of the dough so that the filling does not run away when baking. For tomatoes, put a little cheese (if the cheese is without additives, pepper it to your taste, add a pinch of garlic powder). On the cheese lay one or two boiled shrimps.

Bake the tartlets for 10 minutes at 200 ° C.

Champignons stuffed with chicken

Champignons stuffed with chicken
Forewer / Depositphotos.com

Ingredients:

  • 10 large champignons;
  • 300 g of chicken fillet;
  • 100 g of hard cheese;
  • 1 medium bulb;
  • 2 tablespoons of sunflower and 1 tablespoon of olive oil;
  • salt and black pepper to taste.

Preparation

Rinse the mushrooms, remove the legs from them. Finely chopped chicken fillets fry in sunflower oil for about 5 minutes. Then add to the chicken legs mushrooms, also finely chopped. Salt and pepper to taste. Mushrooms will give juice, fry until it evaporates. After this, add the chopped onion and fry for another 3-4 minutes.

The resulting stuffing stuff the mushrooms and put them on a baking tray. Sprinkle each mushroom on top with grated cheese. Bake in an oven, heated to 180 degrees, for 10-15 minutes. Serve better hot.

Olives in an acute marinade

Olives in an acute marinade
Ofer Deshe / Flickr.com

Ingredients:

  • 1 bank of olives and olives without pits;
  • 200 ml of olive oil;
  • 4 tablespoons chopped cilantro and parsley;
  • 3 tablespoons lemon juice;
  • 1 jalapeno pepper;
  • 1 clove of garlic;
  • 1 teaspoon of ground ginger.

Preparation

Fold the olives in a glass jar, periodically pouring the layers with crushed cilantro, parsley, ginger and garlic. Add also mugs of jalapeno pepper, peeled from seeds. Top with lemon juice and pour olive oil. Cover the jar with a lid and send it to the refrigerator for a couple of days. Olives will acquire an unusual sharp taste and will go well under strong spirits.

You can serve marinated olives in the form of a Christmas tree.

Olive tree

Fur-tree-sandwiches

Fur-tree-sandwiches
Blog.giallozafferano.it

Ingredients:

  • a few slices of sliced ​​bread for toast;
  • sausage;
  • solid cheese;
  • lettuce leaves;
  • pate or mayonnaise;
  • wooden skewers.

Preparation

To make this snack, you will need cookie shapes in the form of five-pointed stars of different diameters and fantasy. Cut out bread, sausage (cold boiled pork, smoked meat and so on) and cheese star and string them on skewers. Periodically grease the bread with pate to your taste or mayonnaise, so that the sandwiches are not dry, and also add lettuce leaves.

Canape «Caprese»

Canape «Caprese»
Liliana Fuchs / Flickr.com

Ingredients:

  • 250 g of mozzarella (with balls);
  • 24 cherry tomatoes;
  • 2 tablespoons of olive oil;
  • 1 teaspoon seasoning “Italian herbs”;
  • ¼ teaspoon red pepper flakes;
  • fresh basil;
  • balsamic vinegar;
  • salt to taste.

Preparation

Sprinkle mozzarella balls with olive oil, sprinkle with seasoning, red pepper and salt. Give a little stand. Cherry tomatoes. String on skewers in turn: tomato, basil leaves, mozzarella balls, tomato. Put the canapé on a beautiful dish and pour balsamic vinegar.

Zalivnoe

Zalivnoe
fanfon / Depositphotos.com

Ingredients:

  • 1 kg of beef fillet;
  • 3 eggs;
  • 3 medium carrots;
  • 2½ liters of water;
  • 2 medium bulbs;
  • 40 g of gelatin;
  • a bunch of parsley;
  • salt, bell pepper, cloves, bay leaf.

Preparation

Soak gelatin in two glasses of cold boiled water.

Meat (you can use beef tongue) rinse, pour water and cook. Remove the foam when it appears. Peel the onions and one carrot and put them whole into the broth. Add salt, bell pepper, bay leaves and a couple of studs. Cook over low heat until the beef is soft (when onions and carrots start to boil, remove them from the broth).

Separately cook the remaining carrots and hard-boiled eggs. Carrots should be soft, but not overcooked. Take out the meat, strain the broth, allow it to cool slightly and add the swollen gelatin. Put again on the fire and heat until the gelatin is completely dissolved, but do not boil at all. If the broth for your taste is not salted, add salt.

Cooled beef cut into strips across the fibers. Cut beautifully carrots and eggs. You can use the plungers. Lay the vegetables, meat and parsley in bowls for a jellied and fill with broth with gelatin. Put in the fridge for 5-6 hours.

Bruschetta with tomatoes and basil

Bruschetta with tomatoes and basil
Naotake Murayama / Flickr.com

Ingredients:

  • 500 g of ripe tomatoes;
  • 1 French baguette;
  • 2 cloves garlic;
  • 70 ml of olive oil;
  • 1 teaspoon of balsamic vinegar and salt;
  • ½ teaspoon freshly ground black pepper;
  • fresh basil.

Preparation

On tomatoes, make incisions crosswise and peel them with boiling water to remove the peel. Peeled tomatoes cut into cubes and combine with crushed garlic and basil, olive oil, balsamic vinegar, salt and pepper. Cut the baguette and oil each piece with olive oil. Spread them on a baking sheet and dry in an oven, heated to 220 ° C, about 5 minutes. Put the tomatoes on the brown bread and serve immediately to the table. If the feast is supposed to be long, tomatoes and bread should be served separately, so that the latter is not wet.

Crab sticks from crab sticks

Crab sticks from crab sticks
stu_spivack / Flickr.com

Ingredients:

  • 350 g crab sticks;
  • 250 ml of vegetable oil;
  • 150 g of mayonnaise;
  • 100 g of red smoked fish;
  • 2 cloves garlic;
  • 1 cup of breadcrumbs;
  • 1 lemon;
  • 1 egg;
  • 3 tablespoons flour;
  • 1 tablespoon of sour cream;
  • salt and pepper to taste.

Preparation

Squeeze the juice from the lemon, do not discard the zest. Mix lemon juice with mayonnaise and chopped garlic. Set it aside.

Crab sticks and fillet of smoked fish chop in a blender. Should be small enough, but not mashed. Add the crushed zest and parsley, salt, pepper and sour cream to the mixture. Form oval croquettes, place on a dish and send to the refrigerator for an hour.

In one bowl, pour in the flour, in the other – biscuits, and in the third, whip the egg. In a deep frying pan, heat the oil. Crumble croquettes first in flour, then in egg, and then in breadcrumbs and fry in deep-fried. Cut out the snack on paper towels and serve hot along with garlic mayonnaise.

Tartlets with salmon

Tartlets with salmon
tycoon / Depositphotos.com

Ingredients:

  • 300 g of salted salmon;
  • 400 g of cottage cheese;
  • 1 pack of tartlets made from short dough;
  • 3 tablespoons of sour cream;
  • a bunch of dill;
  • salt and black pepper to taste.

Preparation

Cottage cheese rub through a sieve (it is better to take cottage cheese in fat content of 9%) or whip in puree blender. To the cottage cheese mass, add crushed dill and sour cream. Salt and pepper to your taste. Fill it with tartlets. Place a small piece of salmon on top of each of them. The appetizer is ready!

“Wreath” with cheese-mushroom sauce dip

wreath with cheese-mushroom sauce dip

Ingredients:

  • 1 kg yeast dough;
  • 1 small onion;
  • 1 egg
  • 100 g of champignons;
  • 100 g of mozzarella;
  • 70 ml of creamy cream;
  • 50 grams of Parmesan, “Philadelphia” and cheddar;
  • 1 teaspoon of garlic powder and dried oregano;
  • ¼ teaspoon chili peppers flakes;
  • salt to taste and vegetable oil for frying.

Preparation

Divide the dough into 14-16 balls and spread them in a circle into a baking dish (better – a detachable), previously greased with vegetable oil. Allow them to distance themselves.

From each ball will be a small bun, which then can be broken off and dipped in sauce.

Fry the onion in vegetable oil until golden, after which add mushrooms (instead of champignons you can use forest mushrooms). When the fried mushrooms with onions cool, add to them grated cheddar, parmesan and mozzarella, as well as soft cheese, cream and all spices. Stir well. Try the resulting sauce. If necessary, salt.

Put the dip into the center of the baking dish so that the buns are around it. Lubricate the buns with egg yolk and send the resulting “wreath” into the oven (190 ° C). After 25 minutes you can call the company to the table.

Rolls with bacon, prunes and almonds

Rolls with bacon and prunes and almonds
opacity / Flickr.com

Ingredients:

  • 30 slices of bacon;
  • 30 prunes (without pits);
  • 30 almonds;
  • olive oil for frying.

Preparation

If you have caught excessively dried prunes, then before cooking it is better to soak for several hours in red wine or port. If the dried fruit is sufficiently fleshy and juicy, you can immediately fry. Inside each prune put on the nut and wrap with a slice of bacon. Fry the rolls in olive oil until crispy crusty. Put the rolls on skewers and serve to the table.

Cheese balls with bacon and nuts

Cheese balls with bacon and nuts
Delish.com

Ingredients:

  • 350 g of cream cheese;
  • 150 g of cheddar cheese;
  • 100 g walnuts;
  • 8-10 slices of fried bacon;
  • 1 teaspoon of garlic powder and paprika;
  • salt and black ground pepper to taste;
  • salt straws;
  • a bunch of green onions.

Preparation

Hard cheese (if there is no cheddar, replace it with another) grate and mix with cream cheese. Add paprika and garlic powder, season with salt, pepper, mix thoroughly. From the cheese mass, form small balls and send them for an hour in the refrigerator.

Bacon and green onions finely chop, nuts chop the blender. Stir well. When the cheese balls froze, roll them in a mixture of bacon and nuts. Before serving, keep a snack in the fridge, and to make it more convenient to take the balls, stick each of them into a salted straw.

Pita bread with trout

Pita bread with trout
Ribalka / Depositphotos.com

Ingredients:

  • 1 Armenian lavash;
  • 200 g of salted trout;
  • 200 g of cream cheese;
  • 1 tablespoon of grated lemon zest and lemon juice;
  • a bunch of dill and green onions;
  • ground black pepper.

Preparation

Rinse and chop the greens. Then in a blender, mix it with cheese, zest and lemon juice. The mass should be uniform. Spread it with lavash, sprinkle with pepper and spread on top thin slices of trout (make sure that there are no bones). Then roll the roll, wrap the food wrap and put it on the fridge for an hour. After removing the film, cut the roll into pieces of chunks about 3 centimeters wide.

Stuffed eggs with red caviar

Stuffed eggs with red caviar
amoklv / Depositphotos.com

Ingredients:

  • 5 chicken eggs;
  • 100 g of red caviar;
  • 70 g of soft cream cheese;
  • 1 teaspoon Dijon mustard;
  • salt and black pepper to taste.

Preparation

Cook the hard-boiled eggs. When cleaning, try to keep the whole protein. Cut the eggs in half, take out the yolk. Grate the yolk with a fork, combine with cheese and mustard, salt, pepper and stir until homogeneous.

The resulting mixture is filled with halves of eggs. Especially beautifully, if you do this with a pastry syringe or bag. Top on each egg lay on a spoonful of red caviar. Serve on a large platter with lettuce leaves.

Sandwiches with herring oil

Sandwiches with herring oil

Ingredients:

  • loaf of Borodino bread;
  • 2 slightly salted herrings;
  • 120 g of butter;
  • 2 eggs;
  • 1 fused cheese;
  • 1 tablespoon of mayonnaise;
  • 1 teaspoon of mustard;
  • a bunch of dill;
  • salt and pepper to taste.

Preparation

Herring should be divided on fillets. It does not take long if you watch the next video. If there is caviar in the fish, be sure to use it.

Cook the hard-boiled eggs, clean them. Soften the butter to room temperature. Dill finely chopped. Mix all ingredients (except bread) with a blender until smooth. Put the herring oil in a glass jar and put it in the refrigerator. After two hours you can make sandwiches. To do this, cut the mugs from the Borodino bread and spread them with herring oil. Garnish with greenery.

Salami with cheese

Salami with cheese
Ericasrecipes.com

Ingredients:

  • 230 g of Genoese salami;
  • 230 g of soft cheese;
  • 1 tablespoon lemon juice;
  • fresh green onions and parsley;
  • by a pinch of dried dill and salt.

Preparation

Salami (can be replaced with a smoked serverel) cut into thin slices and fold in the form of a cone. Mix the cheese, finely chopped greens, salt, dill and lemon juice. Put the cheese mass in a pastry bag and stuff it with sausage horns.

From this number of ingredients, about fifty horns will be produced. Before serving, it is better to hold them in the refrigerator.

Tartlets with meat stuffing

Tartlets with meat stuffing
Kidsfunreviewed.com

Ingredients:

  • 1 packing tortillas;
  • 500 g of low-fat minced meat;
  • 200 g cheddar;
  • 200 g of sour cream;
  • 200 grams of salsa sauce;
  • seasoning for tacos to taste;
  • vegetable oil for frying.

Preparation

Minced meat (can beef or chicken plus pork) fry in vegetable oil. Mix it with the taco seasoning. Tortillas cut into squares about 5 centimeters wide and put into cake molds. Inside, put a spoonful of minced meat and salsa, as well as a pinch of grated cheese. Send the tartlets into the oven for 5 minutes to allow the cakes to dry up and take the form of baskets. Serve with thick sour cream.

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