Holiday season is officially in gear! We’re just a few days away from Christmas and I’m pretty sure holiday parties/gatherings and cookie exchanges are in full-swing! This is certainly one of the most festive and fun times of the year. I love the crisp, cold air where you can see your breath as you talk outside, and I love the snow covered trees. Maybe I won’t be saying that for too long once January comes around but I’m definitely taking advantage of this holiday season by whipping up some of my all-time favorite mini appetizers!
These mini appetizers are great finger-foods for your holiday get-togethers. They take very little effort to make and they make for a very pretty spread. There’s a ton of variety (you gotta have something for everyone at your party!) and the best part, you can always go back for seconds or thirds since these recipes below make more than plenty!
First, Spinach Artichoke Wonton Cups.
Spinach-Artichoke Wonton Cups
Makes 24 servings
1 (13 3/4 ounce can) of artichoke hearts, drained and roughly chopped
1/2 cup sour cream
4 ounces of cream cheese, room temperature
1/4 cup freshly grated Parmesan cheese
24 wonton cups (you can find wonton wrappers in the refrigerated section of your local grocery store)
Preheat oven to 350 degrees Fahrenheit and press 24 wonton cups into each muffin cup in a mini-muffin tin.
In a large bowl, mix together artichoke hearts, sour cream, cream cheese, and Parmesan cheese.
Using a tablespoon, divide the filling into the wonton cups.
Bake for 20 minutes, or until wonton cups are slightly golden brown and filling is warmed through.
Next Pea-Pesto Crostini with Goat Cheese and Honey made using a KitchenAid® 13-Cup Food Processor.
Pea-Pesto Crostini with Goat Cheese and Honey
Makes 48 servings
2 cups frozen peas, thawed
1 clove of garlic
1 1/4 cup freshly grated parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1/2 cup olive oil
2 large French baguettes, sliced bread pieces on an angle, lightly toasted
Goat cheese (you can just put this out on your cheese board)
Honey, for drizzling
In the bowl of your KitchenAid® 13-Cup Food Processor, pulse together peas, garlic, parmesan cheese, salt, and pepper. With the food processor on high, start to drizzle in the olive oil from the feed tube until mixture is well-combined and mostly smooth. Place into a cute serving bowl.
A way to serve this: place goat cheese, honey bowl, and pea-pesto mixture together on a cheese board/plate and have guests assemble it themselves. Alternatively, if you want to put this together for the guests, smear a thin layer of goat cheese on the toasted crostini, then a tablespoon of pea-pesto on top, and finally drizzle honey over the entire crostini.
Finally, Ham and Gruyere Thumbprints.
Ham and Gruyere Thumbprints
Makes 48 servings
1 cup shredded gruyere cheese
1 cup chopped ham
1 egg, beaten
2 frozen puff pastry sheets, thawed
Preheat oven to 400 degrees Fahrenheit and line baking sheets with parchment paper.
Gently roll out your puff pastry sheets and begin to cut, with a biscuit cutter, 2 ½-inch diameter circles out of the sheets. Re-use the scraps by re-forming together and rolling out again. You should get approximately 48 circles, give or take.
Using a pastry brush, brush the egg on the tops of each puff pastry circle.
Sprinkle gruyere cheese on top then add the chopped ham.
Bake for 15 minutes until the puff pastries have puffed up and are slightly golden brown.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*