I'm hoping today I can help you with one holiday task by sharing some great appetizer ideas. Having a party or get together with a few appetizers is a wonderful way to avoid having to provide a full meal for family and friends. Who doesn't love a few yummy appetizers with a cocktail or two, or three...? Not to mention many appetizers can be made ahead of time (and during nap time) so you don't have to stress as guests are arriving.
I would like to give a shoutout to Pinterest for providing me with wonderful options and ideas!
Easy Feta Dip
Ingredients
- about 1/3 cup olive oil
- 3 Roma tomatoes, seeded and diced
- 4-5 green onions, sliced thinly
- 8 ounces feta cheese, crumbled (see Note)
- 2-3 teaspoons Cavender's Greek seasoning
- fresh baguette, sliced thinly
On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.Instructions
- Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning to taste.
- With a spoon carefully combine the ingredients.
- Serve with warm sliced baguettes for scooping up the dip.
Read more at http://www.the-girl-who-ate-everything.com/2012/12/easy-feta-dip.html#p5ciYTpqSt0rQEpy.99
Tea Sandwiches with Garlic Herb Cream Cheese and Avocado
Ingredients
- 1 French baguette
- 2 Tbsp Melted butter for toasting the bread
- 8 oz cream cheese, preferably softened
- ¼ cup of chopped dill, finely chopped
- 2 green onion stalks, finely chopped
- 1 clove garlic, pressed
- 1 avocado
- 1 lemon – to keep avocado from browning
- Freshly ground black pepper
Instructions
- Slice the bread into ⅓-inch slices (cut on the diagonal if it’s a very small baguette to get bigger slices). Place them on a baking sheet and lightly brush both sides with melted butter.
- Bake 5 minutes, or until they are just starting to golden. Let these cool to room temperature.
- Toppings: Cut your avocado in half, remove the pit, spoon the avocado flesh out of the shell and cut avocado into slices. Finely chop both green onions and ¼ cup of fresh dill.
- Use a fork to mash together 8 oz cream cheese, ¼ cup chopped dill, chopped green onion and your pressed garlic clove.
- Spread enough herbed cream cheese over each canapé to generously cover the top.
- Top canapés with avocado slices and squeeze a couple drops of lemon juice over the avocado slices (this keeps the avocado from browning), then sprinkle with freshly ground black pepper. Garnish with dill and green onion and you’re done! It’s best fresh but tastes great even after refrigeration.
Read more at http://natashaskitchen.com/2013/03/12/canapes-with-garlic-herb-cream-cheese-and-avocado/#YIrIgXceQr4KVSq7.99
Appetizer Wreath
Ingredients
| 2 | tubes (8 ounces each) refrigerated crescent rolls |
| 1 | package (8 ounces) cream cheese, softened |
| ½ | cup sour cream |
| 1 | teaspoon dill weed |
| ⅛ | teaspoon garlic powder |
| 1 | – 1½ cups chopped fresh broccoli florets |
| 1 | cup finely chopped celery |
| ½ | cup finely chopped sweet red pepper |
Celery leavesDirections
Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in circle on an ungreased 14-in pan. Bake at 375 for 15 – 20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.
In a small mixing bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves Yield: 16 servings
Baked Brie Bites 
mini phyllo tarts
Ile de France brie, cubed
brown sugar
chopped pecans
honey
Preheat oven to 350.
Place a cube of brie in each phyllo tart. Sprinkle each tart with approximately 1/2 tsp brown sugar. Top with approximately 1/2 tsp chopped pecans and a dollop of honey. Bake for 15-20 minutes, until brie is melted. (use more or less of each ingredient according to your preference)
Santa Claus Crackers
 From Martha Stewart Kids, 2003 |
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