Today we’re making EASY three-ingredient appetizers! These are perfect for Christmas parties, but keep them in mind for other gatherings too!
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PESTO PINWHEELS
Makes 16
1 sheet puff pastry, thawed
1/4 cup pesto
1/4 cup grated mozzarella cheese (optional)
Preheat oven to 400 F (204 C). Line a baking sheet with parchment paper.
Lay puff pastry on a lightly floured surface. Spread pesto on puff pastry, leaving 1/2 inch clear on the right-side edge. Sprinkle mozzarella cheese over pesto if desired. Roll puff pastry from left to right and press to seal the edge. Wrap in plastic and freeze 15-20 minutes. Using a sharp knife, slice into 1/2 inch thick slices and place about 1 inch apart on parchment-lined baking sheet. Bake until golden brown and crispy, about 25 minutes.
ROASTED OLIVES
Makes 1 cup
1 cup mixed pitted olives
Zest of 1/2 lemon
2 sprigs fresh rosemary
Olive oil
Preheat oven to 400 F (204 C). Place olives in a small baking dish. Add lemon zest and whole rosemary sprigs on top. Bake for 20 minutes. Serve warm.
ROSEMARY PECANS
Makes 2 cups
2 cups pecan halves
2 Tablespoons unsalted butter
2 teaspoons minced fresh rosemary
Salt
Preheat oven to 300 F (150 C). Place pecans in a bowl. Pour butter over pecans. Add rosemary and salt. Toss to coat. Spread into single layer on a baking sheet. Bake for 25-30 minutes, tossing once halfway through. Serve warm.
CHRISTMAS TREE CUCUMBER TOASTS
1 loaf French bread, sliced into 3/4 inch thick slices
Olive oil
1 English cucumber (preferably seedless)
Garlic herb cheese spread or hummus
Preheat oven to 400 F (204 C). Brush or spray bread with olive oil. Bake for 15 minutes, turning once halfway through. Cool completely.
Using a veggie peeler, slice cucumber into very thin, long strips. Spread cheese spread or hummus on toasts. Place the cucumber on top, lining up one edge with the edge of the toast, then zig zag the cucumber back over itself until you reach the end. Insert a star-topped pick through top of cucumber stack into the bread. Gently pull cucumber stack up to the top of the star pick, forming a Christmas tree shape. Serve within 20-30 minutes.
PIGS IN A BLANKET
Makes 18
1 sheet puff pastry, thawed
6 oz lil smokies sausages
Everything but the bagel seasoning or sesame seeds
For serving: ketchup or mustard
Preheat oven to 400 F (204 C). Line baking sheet with parchment paper.
Lay puff pastry on a lightly floured surface. Using a sharp knife or pizza cutter, cut puff pastry into 18 rectangles (cut into thirds vertically and horizontally, then cut each third in half vertically). Place sausage on one end of a rectangle and roll up. Place on lined baking sheet. Repeat with remaining sausages. Brush a little water on top of puff pastry. Sprinkle with seasoning or sesame seeds. Bake for 30-35 minutes. Serve with ketchup or mustard.
CAPRESE STACKS
Makes 15
30 cherry tomatoes
15 mini balls of marinated mozzarella
For serving: fresh basil, balsamic glaze or pesto
Press cherry tomato onto a decorative appetizer pick. Follow with a mozzarella ball and another cherry tomato. Repeat with remaining tomatoes and mozzarella balls. Serve on with balsamic glaze or pesto, and garnish with fresh basil.
CHEESE STRAWS
Makes 22
1 sheet puff pastry, thawed
1/4 cup grated cheese
Optional: dried parsley or smoked paprika
Everything But the Bagel or Avocado Toast Seasoning
Preheat oven to 400 F (204 C). Line a baking sheet with parchment paper.
Lay puff pastry on a lightly floured surface. Using a rolling pin, roll out about 1 inch vertically and horizontally. Sprinkle cheese over the lower half of the puff pastry. Sprinkle with parsley or smoked paprika if desired. Fold top half of puff pastry over bottom. Roll again to seal two sides together. Using a sharp knife or pizza cutter, trim and discard right and left edges. Slice vertically into 1/2 inch thick pieces. Gently twist each strip of pastry and place on baking sheet. Bake until cheese straws are puffed and golden brown, about 20 minutes.
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