Yet this year I've found myself a step behind. It's mid-December and I haven't even started Holiday baking. I feel out of sorts, rushed and anxious about the upcoming parties I have over the next two weeks with nothing sitting in my fridge ready to bring. And so this week I spent a day mastering the art of the quick appetizer.
These three recipes are perfect for last minute Holiday gatherings. They're no-mess, crowd-pleasing, elegant appetizers that are on trend. Best of all, I was able to stock up on everything I need in just two stops (check out The Italian Center and Evoolution on 104 st for all the ingredients used in this post) and whip up all three appetizers in under an hour and a half. You don't need to be Martha Stewart to know that's a good thing!
Maple Cinnamon Spiced Nuts
1 pd of assorted whole nuts
2 tsp of vanilla extract
1 cup of sugar
The Simple Steps
*** Preheat oven to 250 F
1. Whisk the egg white until it's white and frothy then stir in vanilla extract, maple syrup and water.
2. Toss the nuts in the egg white solution until they're well coated.
3. Mix sugar, cinnamon and spices all together in a large ziploc bag.
4. Pour the egg-white washed nuts into the spiced sugar and shake until they're well coated.
5. Lightly coat a pan in vegetable oil and spread the sugared nuts onto the pan.
6. Cook for 1 hour, turning every 20 minutes.
7. Let the nuts cool on the pan before moving them into an airtight container and enjoying!
2 cups of spinach
2 tbsp Black Mission fig balsamic vinegar
The Simple Steps
1. Thickly slice bocconcini and set aside.
2. Alternate between skewing heirloom tomatoes, bocconcini slices and spinach and basil.
3. Lightly drizzle all the skewers with olive oil and balsamic vinegar and serve!
3-4 assorted meats (we used genoa salami, parma prosciutto, and spicy capicollo)
assorted pickled items (we love Mojo Jojo's for a delicious locally made option)
assorted dried fruit and nuts
Tips & Tricks to Making a Pintrest-Worthy Charcuterie Board
1. Use a variety of pickled items to give color and acidity to your board.
3. Mustard is a classic on a charcuterie board but mix it up and use a fruit preserve as well (we used fig and black pepper spread on ours).