31 Best Fall Appetizers for Your Next Dinner Party

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Cranberry Goat Cheese Log

Cranberry Goat Cheese Log with Pecans and Herbs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘8’]

Delicious cranberry herb goat cheese log that’s perfect for the holidays! With pomegranate, parsley, pecans, cranberry sauce, honey and cracked black pepper.

Ingredients

• 8 oz. goat cheese log ((can use two 4 oz. logs pushed together))
• 2 Tbsp. chopped parsley, divided
• 1/4 cup pomegranate arils
• 1/2 cup toasted pecans, chopped*
• 2/3 cup cranberry sauce, divided
• 1 Tbsp. honey
• Fresh cracked pepper

Instructions

1. Mix 1 Tbsp. chopped parsley with the pomegranate arils and pecans in a small bowl.
2. Smear half of the cranberry sauce on a serving plate.
3. Place goat cheese log on serving plate on top of cranberry sauce. 
4. Pat pomegranate/pecan/parsley mixture onto cheese letting any extra fall around the log onto the plate.
5. Spoon remaining cranberry sauce over the top of the log.
6. Sprinkle with remaining 1 Tbsp. chopped parsley, drizzle with honey, and then top lightly with fresh cracked pepper.
7. Serve immediately with crackers, toasted bread, and/or sliced veggies.

2. Bacon Wrapped Dates

Bacon Wrapped Dates with Blue Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [’12’, ’12 dates’]

Bacon Wrapped Dates are filled with delicious blue cheese, then wrapped in bacon and baked for a delicious appetizer for any party!

Ingredients

• 12 ounces dates (pitted (medjool dates work well))
• 1 lb bacon (sliced in half)
• 2-3 ounces blue cheese (crumbled)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper or aluminum foil sprayed with cooking spray. If you are using a nonstick baking sheet you may not need to line it, but we would still recommend giving the baking sheet a spray with cooking spray so the bacon doesn’t stick.
2. Using a sharp knife, gently slice dates lengthwise, not cutting all of the way through. You’re creating a “pocket” for the blue cheese crumbles.
3. Stuff the cavity of each date with as many blue cheese crumbles as will fit in the center of the dates.
4. Next, take the half-slice of bacon and cover the opening of the date with the piece of bacon and begin rolling the slice of bacon around the date, securing the blue cheese inside.
5. Take a toothpick and slide it through the bacon slice, securing the bacon on both sides of the stuffed date.
6. Place bacon wrapped dates in a single layer on a rimmed baking sheet or baking dish, and bake in your preheated oven for 30 minutes. Turn dates over at the 20 minute mark to help the bacon cook evenly.
7. When the bacon slice is fully cooked (we like to cook it until we have crispy bacon) they’re done. Transfer to a serving platter while warm and enjoy!

3. Cinnamon Almonds

Candied Almonds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

Candied almonds are baked almonds with a sweet cinnamon glaze.

Ingredients

• 1 large egg white
• 1 tablespoon vanilla extract
• 2 cups unsalted whole almonds
• 3 tablespoons granulated sugar
• 3 tablespoons brown sugar (packed)
• ¼ teaspoon salt
• 2 teaspoons ground cinnamon

Instructions

1. Preheat oven to 300F. Line a half sheet pan with a silicone baking mat or parchment paper.
2. In a large bowl, mix the egg white until frothy.
3. Stir in the vanilla extract.
4. Add the almonds, and toss to coat in the egg white mixture.
5. Add the sugars, salt, and cinnamon.
6. Toss to combine.
7. Spread the nuts into an even layer in the prepared pan.
8. Bake until the almonds are crisp, about 25-30 minutes.
9. Let cool to room temperature before serving.

4. Prosciutto Wrapped Apples with Manchego Cheese

Prosciutto Wrapped Apples with Manchego Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT4M · Total: PT14M · Yield: [‘8’, ‘8 servings’]

Prosciutto Wrapped Apples with Manchego Cheese are made with only four ingredients and can be ready to eat in 15 minutes or less!

Ingredients

• 1 honeycrisp apple, (cored and cut into 16 slices)
• 8 slices prosciutto, (cut in half lengthwise)
• 3 ounces manchego cheese, (sliced about 1/4 inch thick and 2 inches long)
• Honey for drizzling

Instructions

1. Take a slice of apple and cheese and wrap a half slice of prosciutto around it. Repeat.
2. Heat a non-stick skillet over medium heat. Place the wrapped apples in the skillet cut side down and cook until the prosciutto is golden and crispy and the cheese is slightly melted, about 2-3 minutes per side. Serve them warm drizzling with honey just before serving.

5. Feta and Pumpkin Phyllo

Easy Feta and Pumpkin Phyllo (Filo) Savory Hand Pies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Yield: [‘6’, ‘6 serves’]

This recipe for feta and pumpkin phyllo (filo) savory hand pies is so easy, looks fancy, and tastes amazing. They can be served as an appetizer or a main meal alongside a salad. Perfect for making ahead and freezing.

Ingredients

• 1/2 cup olive oil (divided)
• 1 white onion (diced)
• 2 cups pumpkin puree or roasted mashed pumpkin
• 1/8 teaspoon ground nutmeg
• 12 phyllo (filo) sheets (thawed (see notes re thawing))
• 3/4 cup crumbled feta cheese
• 2 tablespoons fresh thyme (chopped)

Instructions

1. Preheat your oven to 350 Fahrenheit or 175 Celcius.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot add in the diced onion and cook for 5 minutes or until translucent.
3. Add the pumpkin purée and the nutmeg. Season to taste, and cook for another 5 minutes.
4. Once heated through remove from heat and allow to cool completely.
5. Remove the thawed phyllo (filo) dough from the packaging, place it near your work surface and cover it with a damp dishcloth to prevent the pastry from drying out.
6. Take one sheet of the phyllo pastry and place it on your clean work surface. Using a silicone brush, spread the olive oil all over the sheet.
7. Place the second sheet of phyllo on top of the first oil-covered sheet. Repeat the previous step and brush the whole sheet with olive oil.
8. Spread ¼ cup of the pumpkin filling at the bottom of the sheet on the horizontal (usually shorter) side.
9. Add a heaped tablespoon of the crumbled feta on top of the filling.
10. Roll the pumpkin-filled sheets into a tight log. Twist the log into a spiral or a roll, and place it on a lined baking sheet. Repeat this step with the remaining pastry and filling.
11. Brush the finished rolls with the remaining olive oil, and place them into the oven on the baking tray. Cook in the oven for 30 minutes, or until golden and slightly crispy.
12. Remove the cooked rolls from the oven and sprinkle with fresh thyme on top.
13. Serve immediately.

6. Honey Roasted Pumpkin Seeds

Honey-Roasted Pumpkin Seeds is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [’10’]

Honey Roasted Pumpkin Seeds are an easy recipe for perfectly roasted pumpkin seeds. They are oven-baked for a crispy, sweet, and salty snack. These bite-sized roasted pumpkin seeds are a bit addicting with a brittle-like crunch, syrupy coating, and a salted finish.

Ingredients

• 2.5 cups pumpkin seeds (soaked, rinsed, & dry)
• 1 Tablespoon vegetable oil
• 1/4 cup honey
• 2 teaspoon salt (regular table salt or flaky sea salt)

Instructions

1. Optional step that helps lend to a crispier pumpkin seed (See notes above) Soak the cleaned pumpkin seeds in a bowl of salted water overnight or for 6-8 hours. Rinse and then dry.
2. Preheat oven to 425°.
3. Add the pumpkin seeds to a mixing bowl.  Next, add the oil, and using your rubber spatula, toss them to coat evenly.
4. Spread the oiled pumpkin seeds out on a baking sheet evenly in a single layer  Sprinkle half of the salt over the pumpkin seeds. Reserve the other half for sprinkling at the very end of the recipe.  Save the oiled bowl too, you will use this again in a later step so don’t wash it just yet.
5. Begin by roasting the pumpkin seeds at 425°  for 20 minutes.  You will want them to be slightly brown, dry, and crispy but not too dark.  Remove them from the oven and turn the oven down to 400°.
6. In the same oiled bowl, add the pumpkin seeds and honey. Now use the rubber spatula to toss the toasted pumpkin seeds with the honey so they are coated evenly.   Spread the seeds again onto the baking sheet.
7. Bake the seeds for a second round now at 400°.   Roast them for an additional 15-20 minutes.  Stir once or twice during the baking process and keep an eye on them.  The honey can burn easily so it takes just a few minutes between brown crispy honey-roasted pumpkin seeds and those that are burnt.
8. Remove them from the oven when they are your desired color.  Immediately salt them with the remaining salt.  Let them cool a few minutes before serving and eating.
9. It is best to store honey-roasted pumpkin seeds in an air-tight container on your kitchen counter for 3 days.

7. Pumpkin Pie Dip

Pumpkin Pie Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Pumpkin pie dip is an easy sweet appetizer or dessert to set out for Thanksgiving, Friendsgiving, or fall parties.

Ingredients

• 8 oz cream cheese (softened)
• 3/4 cup unsweetened pumpkin puree (not pumpkin pie filling*)
• 1 cup powdered sugar (aka confectioners sugar or icing sugar)
• 1 1/2 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 1/4 cups heavy whipping cream (whipped to stiff peaks)

Instructions

1. Use a handheld electric mixer to beat together the cream cheese and pumpkin puree in a large bowl. Beat in the powdered sugar, pumpkin spice mix and vanilla extract until well-combined.
2. Add 1/3 of the whipped cream to the cream cheese mixture and beat to combine.
3. Fold the remaining whipped cream in 1/3 at a time.
4. Serve with any dipping options!

8. Vegan Mushroom Crostini

Easy Vegan Mushroom Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 crostini or 6 servings’]

These festive vegan mushroom crostini recipe is an easy and impressive-looking appetizer perfect for your vegan Thanksgiving or Christmas menu.

Ingredients

• 2 tablespoons olive oil (divided)
• 1 large onion
• 1 teaspoon sugar
• ½ teaspoon salt
• 2 tablespoons balsamic vinegar
• 1 lb or 450 g cremini mushrooms (or other mushrooms of your choice (see notes))
• 3-4 sprigs thyme (divided (or 1 teaspoon dried thyme + 1 sprig fresh thyme to garnish))
• 2-3 cloves garlic (minced)
• ½ crusty baguette (can be stale, see notes)
• ¾ cup vegan mozzarella shreds (for alternatives, see notes)
• Salt and freshly ground black pepper to taste
• 1 teaspoon Maille Dijon Originale Mustard
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar

Instructions Prep the Onions and Mushrooms

1. To start with, cut the onion in half and slice. Slice the mushrooms. If they are too big, cut in half and slice.

Make Quick Caramelized Onions

1. Heat 1 tablespoon olive oil in a large skillet (cast iron or nonstick) over medium high heat. Add the onions and stir fry for about 2-3 minutes until translucent. Add sugar, salt and balsamic vinegar and reduce the heat to medium. Continue cooking for 5 more minutes or until softened.

Cook the Mushrooms

1. Add sliced mushrooms to the onions and increase the heat to medium high. Wait until they release liquid and cook, stirring occasionally, until the liquid is evaporated and mushrooms start to brown, for about 8 minutes.
2. Add minced garlic and 2 sprigs thyme (stems removed) or 1 teaspoon dried thyme and cook for 2 more minutes.

Toast the Baguette

1. Preheat the oven to 400 F or 200 C. Slice the baguette straight across if you prefer smaller crostini or on the diagonal for larger and longer crostini (see pictures) with a serrated knife about 1/2-inch thick.
2. Arrange them on a baking sheet. Brush with 1 tablespoon olive oil and top with vegan mozzarella shreds.
3. Toast in the oven for about 5 minutes or until the cheese starts to firm on top and looks golden. If you are using stale baguette, use the broiling function of your oven instead and check the cheese after 3 minutes. Remove from the oven.

Make the Balsamic Dijon Dressing

1. While the bread is toasting, make the balsamic mustard dressing. In a small bowl or pitcher, whisk together Maille Dijon Originale Mustard, extra virgin olive oil and balsamic vinegar.

Assemble the Crostini

1. Top the cheesy crostini slices with caramelized onion mushroom mixture and drizzle with the balsamic Dijon mustard dressing. Sprinkle with salt and freshly ground pepper to taste and garnish with fresh thyme. Serve warm or cold. Enjoy!

9. Savory Warm Apple Dip

Savory Warm Apple Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 cup shredded sharp cheddar cheese
• 1 small apple, finely diced
• 2 slices bacon, cooked and crumbled
• 2 tablespoons green onions, thinly sliced
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste
• Crackers or sliced baguette, for serving

Instructions

1. Preheat oven to 350 degrees F (175 C) and lightly grease a small baking dish.
2. In a bowl, blend cream cheese and sour cream until smooth.
3. Stir in cheddar, diced apple, crumbled bacon, green onions, and cinnamon; season with salt and pepper.
4. Spread mixture in the prepared dish and bake for 15–20 minutes, until hot and bubbly.
5. Serve warm with crackers or baguette slices.

10. Roasted Sweet Potato Hummus

Sweet Potato Hummus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘4’]

Roasted sweet potato hummus is the perfect dip for fall! It’s so easy and quick, and requires very simple ingredients. Serve it with toasted pita chips, crackers, or veggie sticks.

Ingredients

• 1 can chickpeas (cooked, drained)
• 1 sweet potato (peeled and cubed)
• 2 tablespoons tahini paste
• 2 cloves garlic
• 1 lemon (juiced)
• 2 tablespoons olive oil (skip if oil free)
• 1 teaspoon smoked paprika (optional)
• 2 teaspoons ground cumin
• 1 teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. Preheat your oven to 180°C (356°F). Spread the sweet potato cubes on a baking sheet, drizzle with olive oil and sprinkle some sea salt. Roast until the sweet potato is tender and golden.
2. Place all of your ingredients in a food processor or blender. Blitz until smooth, add a dash of water if needed and blend until you reach the desired consistency. Have a taste, and adjust flavorings as desired.
3. Once the hummus is ready, spread in a bowl and garnish with olive oil, seeds, herbs, sesame or nigella seeds, smoked paprika, pomegranate seeds or anything that you like. Serve with toasted pita chips.

11. Cranberry Brie Bites

Cranberry Brie Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 sheet puff pastry, thawed
• 4 oz Brie cheese, rind removed, cut into 12 small pieces
• 1/3 cup cranberry sauce
• 1 tablespoon chopped pecans
• 1 teaspoon fresh thyme leaves

Instructions

1. Preheat oven to 400 degrees F (200 C) and line a baking sheet with parchment.
2. Cut puff pastry into 12 equal squares; fit each into a mini muffin cup or form on a sheet.
3. Place a Brie piece in each square; top with cranberry sauce, pecans, and thyme.
4. Bake 12–14 minutes, until pastry is puffed and cheese is melted.
5. Cool slightly and serve warm.

12. Pumpkin Pie Crescent Rolls

Super Easy Pumpkin Pie Crescent Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: 8

Easy and delicious pumpkin pie crescent rolls are the perfect pumpkin recipe for fall desserts!

Ingredients

• 1 package crescent rolls
• ½ cup pumpkin pie mix
• 1 tablespoon butter, melted
• 1 tablespoon sugar
• 1 teaspoon pumpkin pie spice

Instructions

1. Preheat oven to 375 degrees.
2. Unroll each crescent roll triangle. Spread a thin layer of pumpkin pie mix over the top of each triangle and carefully roll it up.
3. Place the crescent rolls on an ungreased baking sheet and bake according to the package instructions, usually 9 to 13 minutes.
4. When the crescent rolls are golden brown, remove them from the oven and allow to cool.
5. Before serving, whisk together the sugar and pumpkin pie spice.
6. Brush butter on top of each crescent roll and sprinkle the sugar mixture over the top to coat.

13. Pumpkin Galette

Pumpkin Galette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT75M · Yield: [‘8’]

Crispy, flaky pastry surrounds a rich pumpkin filling, making this pumpkin galette a delicious savory twist on the classic pumpkin pie. It’s served as a side dish or appetizer, so don’t plan on eating it for dessert! Try it for Thanksgiving or a fall dinner party.

Ingredients

• 1 ⅓ cups AP flour
• ½ teaspoon salt
• ½ cup cold butter (cubed)
• 1 egg
• 2 tablespoons cold water
• 2 cups canned pumpkin purée
• 1 large egg
• 1 teaspoon salt
• 5 ounces goat cheese (crumbled (about ¾ cup))
• ¼ cup shallots (sliced)
• freshly ground black pepper (to taste)
• fresh thyme leaves

Instructions

1. In a medium bowl, combine the flour and salt. Add the cubes of butter and cut them into the flour with a fork or your fingers until coarse.
2. Add the egg and 2 tablespoons of cold water and work the mixture together, just until it forms a ball (adding one more tablespoon of cold water if needed). Flatten into a disc, cover with plastic wrap and chill for 30 minutes.
3. Preheat oven to 425°F and line a baking sheet or pizza pan with parchment paper.
4. On a lightly floured surface, roll out the dough into a circle that is approximately 13”-14” in diameter. Transfer to the parchment-lined pan.
5. Combine the pumpkin purée with the egg and salt. Spread the pumpkin mixture out onto the dough circle, leaving a 2” border of pastry around the outside.
6. Add the crumbled goat cheese and sliced shallots evenly on top of the pumpkin. Sprinkle with black pepper. Fold the pastry border over the filling. The center of the galette should be left open.
7. Bake for about 30 minutes or until the crust is golden brown. Keep an eye on it. Remove from the oven and let cool for 10-15 minutes.
8. Sprinkle with fresh thyme leaves. Slice and serve!

14. Sweet Potato Goat Cheese Appetizer

Sweet Potato Goat Cheese Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: 24

You are going to love these Sweet Potato Rounds with Goat Cheese appetizer! They are perfect for all your holiday gatherings.

Ingredients

• 4 oz goat cheese
• 1 tablespoon cream or half and half
• 1 tablespoon honey
• 1/4 cup chopped candied pecans
• 1/4 cup chopped dried cranberries
• 2 tablespoons honey for drizzling
• 3-4 medium sweet potatoes peeled and cut into 1/2″ slices
• 1 tablespoon olive oil
• dash sea salt
• 1 tablespoon sugar
• 1/2 teaspoon cinnamon

Instructions

1. Preheat oven to 400°
2. Combine sugar and cinnamon and set aside
3. Brush each side of the rounds with olive oil and also sprinkle a bit of salt and the sugar cinnamon on each side
4. Place one side down on a heavy cookie sheet
5. Bake for 15 minutes; turn and baked for another 15 minutes (check after 10 minutes to make sure they aren’t getting too dark)
6. While baking, combine the goat cheese with the cream (or half and half) and honey with a mixer
7. When rounds are done, let cool a bit then add about a teaspoon of goat cheese mixture on each round, sprinkle with pecans and dried cranberries
8. Drizzle with a bit honey and serve immediately

15. Baked Brie with Maple Apples and Pecans

Baked Brie with Maple Apples and Pecans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [’12’, ’12 servings’]

Baked Brie with Apples, Pecans, & Maple Syrup ~ this dish gathers together so many fall favorites…with gooey molten cheese and maple syrup, caramelized apples and crunchy roasted pecans.

Ingredients

• 45 pecan halves
• 1 SweeTango apple (peeled and cut into 1/2 inch dice)
• 2 Tbsp unsalted butter
• 2 Tbsp brown sugar
• 16 ounce wheel of Brie cheese
• 1 cup pure maple syrup

Instructions

1. Preheat oven to 350F.
2. Spread out the pecans in a single layer on a baking sheet and bake for about 12 minutes, stirring once or twice, until fragrant. Set aside.
3. Melt the butter in a small saucepan and add the brown sugar, stir until dissolved. Add the apples and cook, stirring often, for 5 minutes. Set aside.
4. Put the wheel of Brie in the center of your baking dish. Chop a few of the pecans for garnish, and arrange the others around the outer edge of the cheese, in 2 layers. Spoon the apples into the center, and arrange a few around the perimeter of the cheese. Top the apples with the chopped pecans.
5. Heat the maple syrup in a small sauce pan until boiling and boil for 5 minutes.
6. Drizzle the maple syrup over the apples, it will spill down the cheese and onto the sides.
7. Cover loosely with foil and bake for about 30 minutes, or until everything is hot and the cheese is molten.
8. Serve immediately with crackers or bread.

16. Pear and Pomegranate Crostini

Spiced Pomegranate and Pear Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: 8

This Spiced Pear and Pomegranate Crostini appetizer is a cinch to prepare and doesn’t require any special serving utensils. Perfect for holiday parties!

Ingredients

• 1 Baguette, thinly sliced (1/2 inch thick)
• 1 tablespoon Olive Oil, for brushing
• 2 large ripe but firm Pears, peeled and diced
• 1 tablespoon Butter
• 1/2 teaspoon teaspoon Cinnamon
• 1/4 cup Maple Syrup
• 1/2 teaspoon Balsamic Vinegar
• 1 cup Pomegranate Arils
• 1 package Laughing Cow® Smooth Sensations Cinnamon Cream (or 6 ounces Cinnamon Cream Cheese)

Instructions

1. Brush the tops of the baguette lightly with olive oil.
2. Toast the sliced baguette.
3. Spread each generously with Laughing Cow® Smooth Sensations Cinnamon Cream. Set aside.
4. Melt the butter in a saute pan over medium high heat.
5. Add the pears, cinnamon, and syrup and saute for 3 minutes, until fragrant and warm.
6. Stir in the balsamic vinegar and pomegranate arils.
7. Spoon fruit mixture on top of prepared baguette using a slotted spoon and then lightly drizzle the tops with a small amount of the syrup mixture.
8. Enjoy immediately!

17. Roasted Acorn Squash Crostini

Roasted Acorn Squash Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘8’, ‘8 crostini’]

This roasted acorn squash crostini with goat cheese and prosciutto is one delicious appetizer! Acorn squash is diced and roasted until golden brown and slightly caramelized. A generous spread of creamy goat cheese is the base and crispy prosciutto and walnuts give some added flavour and texture. This easy crostini recipe is perfect for upcoming holiday parties!

Ingredients

• 2 cups acorn squash cubes (peeled)
• 2 tablespoons olive oil (divided)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon Herbes de Provence
• 3 slices prosciutto
• 8 slices baguette (cut about 1/2-inch thick)
• 1/3 cup goat cheese
• 2 to 3 tablespoons chopped walnuts
• 2 to 3 tablespoons balsamic reduction (or honey)
• 1 tablespoon chopped fresh parsley (leaves only) (optional)

Instructions

1. Preheat oven to 375 degrees Fahrenheeit.
2. Meanwhile, in a bowl, toss acorn squash with 1.5 tablespoons of olive oil, salt, black pepper and Herbes de Provence. Place on a sheet pan and bake for 15 to 20 minutes or until tender and golden brown. Carefully remove from the oven and set aside.
3. During the last 5 to 6 minutes of the acorn squash roasting, line another sheet pan with parchment paper. Arrange the slices of prosciutto in a single layer on the sheet pan, ensuring the slices aren’t touching. Bake in the oven alongside the acorn squash for 5 to 6 minutes or until crispy. Watch carefully to ensure it doesn’t burn. Carefully remove and set aside.
4. Place bread on a sheet pan (you can use one of the sheet pans you just used). Brush the bread with the remaining 1/2 tablespoon of olive oil and bake for 8 to 10 minutes or until it reaches desired doneness. Carefully remove from the oven and set aside.
5. Spread goat cheese equally among bread slices, top with roasted acorn squash, walnuts, crispy prosciutto (crumbled) and walnuts. Drizzle with balsamic reduction. Garnish with parsley, if desired. Serve and enjoy!

18. Roasted Beet and Herbed Vegan Ricotta Crostini

Roasted Beet Herbed Vegan Ricotta Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT70M · Yield: [’10’, ’10 servings’]

Vegan Herbed Ricotta made with raw cashews makes these crostini so enticing!

Ingredients

• 1.5 tablespoons olive oil
• 1 large red beet (washed and chopped)
• 1 large yellow beet (washed and chopped)
• 1/4 teaspoon sea salt (to taste)
• 1 large baguette (sliced and toasted)
• 1.5 cups raw cashews (soaked overnight)
• 1 cup cauliflower florets (steamed)
• 1 small clove garlic (minced)
• 1/4 cup lemon juice
• 1/2 cup unsweetened cashew milk (see note*)
• 2 tablespoons nutritional yeast
• 1 teaspoon sea salt
• 4 large fresh basil leaves (chopped)
• 2 teaspoons dried oregano

Instructions Make the Vegan “Ricotta”

1. Place the raw cashews in a bowl and cover them with 2 inches of water. Leave on the counter to soak overnight. Strain and pat dry.
2. Steam the cauliflower for 5 to 8 minutes, until tender when poked with a fork.
3. Add all ingredients for the ricotta to a blender or food processor. Start with ½ cup cashew milk (or almond milk) and use up to 3/4 cup if necessary. Note: adjusting the amount of nut milk determines the thickness of the ricotta.
4. Blend until smooth, or until desired texture is achieved. I leave mine with a little bit of texture.

Roast the Beets:

1. Preheat oven to 415 degrees F.
2. Wash, peel, and dice the beets. Spread the chopped beets over a large baking sheet and drizzle with olive oil, sprinkle with sea salt. Use your hands to toss everything together until the beets are well coated.
3. Roast on the center rack of the preheated oven 30 to 40 minutes (or until beets reach desired doneness), stirring halfway through.

Make the Crostini:

1. Spread 1 to 2 tablespoons of ricotta over toasted baguette slices. Top with roasted beets and drizzle with reduced balsamic and honey. Serve with a sprig of fresh basil on top.

19. Beet Salad on a Stick

Beet Salad on a Stick is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT0S · Cook: PT0S · Total: PT0S · Yield: 1

Beet Salad on a Stick

Ingredients

• 2 beets
• 2 cups arugula
• 1 log of goat cheese
• 1/2 cup walnuts
• honey balsamic vinaigrette:
• 1/3 cup olive oil
• 3 Tbsp balsamic vinegar
• 2 Tbsp dijon mustard
• 1 Tbsp honey
• 1/8 tsp salt
• 1/8 tsp pepper

Instructions

1. Start by roasting the beets. Preheat your oven to 400 degrees F. Slice the tops off your beets close to the root and give them a good scrub. Then loosely wrap the beets in foil and roast them for 50-60 minutes. (Or use pre-cooked packaged baby beets from the store.)
2. Let the beets cool, then use a paper towel to rub the peel off.
3. Then slice the beets into rounds, then quarter slice the rounds.
4. Next, ready the ingredients and skewer the ingredients like an assembly line.
5. Start with two quarters of beet, a bunch of arugula, then a slice of goat cheese.
6. Top the salad sticks with chopped walnuts and a drizzle of honey balsamic vinaigrette.
7. Enjoy!

20. Stuffed Dates

Stuffed Dates is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’]

Stuffed Dates are a healthy appetizer made with fresh Medjool dates, a touch of honey, and creamy Boursin cheese. Sweet, chewy, and savory these look impressive but take only 10 minutes to make!

Ingredients

• 12 Medjool dates
• 1/2 round Boursin cheese (garlic and fine herbs)
• 1 tbsp water
• Honey (liquid)
• Red pepper flakes
• 1 green onion sprig (finely chopped)
• 2 tbsp pumpkin seeds or pistachios (roasted & salted)

Instructions

1. Using a paring knife, make an incision in the top of the date lengthwise (not cutting through), open and remove pit. Repeat with remaining dates, place on a large plate and set aside.
2. In a small bowl, add cheese and water; stir until smooth.
3. To stuff each date, slightly open it up, add cheese with a teaspoon, and close pressing together slightly.
4. Drizzle with honey, then sprinkle with red pepper flakes, green onion and pumpkin seeds. Serve cold.

21. Cranberry Pecan Goat Cheese Ball

Cranberry Pecan Goat Cheese Ball is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz goat cheese, softened
• 4 oz cream cheese, softened
• 1/2 cup dried cranberries, finely chopped
• 1/4 cup chopped pecans (plus extra for coating)
• 1 tablespoon honey
• 1/4 teaspoon black pepper
• Crackers or sliced baguette, for serving

Instructions

1. Beat cheese until smooth; stir in dried cranberries, pecans, honey, and pepper until well combined.
2. Refrigerate the mixture for at least 2 hours to firm.
3. Form into a ball and roll in extra chopped pecans to coat.
4. Slice and serve with crackers or baguette pieces.

22. Pear and Brie Crostini

Pear and Brie Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [’24’]

Built on the classic combination of fruit, cheese and nuts, this Pear and Brie Crostini is a delicious, elegant and simple to make appetizer.

Ingredients

• 1 baguette (sliced into 1/2 inch rounds)
• 2 tablespoons olive oil (extra virgin)
• 6 oz brie (rind trimmed)
• 1/2 cup walnuts (toasted* and coarsely chopped)
• 1-2 pears (halved, cored, and thinly sliced)
• 4 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1/8 teaspoon salt
• a few sprigs of fresh thyme (optional)
• freshly ground pepper (optional)

Instructions

1. Start by placing a rack 6 inches from the broiler element and heat the broiler on high.
2. Set the slices of baguette on a baking sheet. Brush the tops with a little olive oil.
3. Place the baking sheet under the broiler and toast the bread until they are crispy and lightly golden on top, about 1 to 2 minutes.
4. Meanwhile, combine the honey with balsamic vinegar, add the salt and stir. Set aside.
5. Layer the crostini with a slice of cheese topped by a slice of pear.
6. Broil until the cheese starts to melt.
7. Pull out of the oven and drizzle with the honey and balsamic syrup.
8. Add a few pieces of crumbled walnuts, a sprinkling of thyme and a dash of freshly ground pepper.
9. Serve immediately.

23. Sweet Potato Fritters

Sweet Potato Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium sweet potatoes (about 1 lb), peeled and grated
• 1/3 cup all-purpose flour
• 1 large egg
• 2 tablespoons chopped green onions
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for frying)
• Dipping yogurt: 1/2 cup Greek yogurt, 1 tablespoon lemon juice, pinch salt

Instructions

1. Place grated sweet potatoes in a bowl; sprinkle with a little salt and squeeze out excess moisture.
2. Stir in egg, flour, green onions, paprika, garlic powder, salt, and pepper until a cohesive batter forms.
3. Heat oil in a skillet over medium heat.
4. Drop rounded tablespoons of batter into the skillet and flatten slightly; cook 3–4 minutes per side, until golden and crispy.
5. Transfer to paper towels to drain.
6. Mix yogurt with lemon juice and a pinch of salt to make a simple dip.
7. Serve fritters hot with lemony yogurt dip.

24. Brie Bacon and Mushroom Phyllo Cups

Brie Mushroom and Bacon Phyllo Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT1H5M · Yield: [’30’, ’30 phyllo cups’]

Brie Mushroom and Bacon Phyllo Cups are a savory little appetizer. Brie cheese melts into the crispy phyllo cups and sweetened with a drizzle of honey. Top with sauteed mushrooms and bacon then bake. The finishing touch is a balsamic and honey drizzle!

Ingredients

• 8oz wheel of Brie cheese (chilled in the freezer for 1 hour!)2 boxes of 15 count phyllo cups5-6 slices of thick bacon2 8oz packages of sliced white mushrooms2 tablespoons of extra virgin olive oilHoney

Instructions

1. Start by making the sauteed mushrooms and bacon. Remove the sliced mushrooms from the package, remove any stalks, we only use the mushroom heads for this. Slice any thick pieces into slighty thinner, and give the mushrooms a rough chop since we need the mushrooms to be more bite sized and easily fit in the phyllo cups. Heat the 2 tablespoons of extra virgin olive oil in a large pan over medium high heat. Add the mushrooms and cook 20-25 minutes, stirring occasionally. Spoon onto a paper towel lined plate and sprinkle with salt.
2. Preheat the oven to 350 and make the bacon. Cook the bacon strips in a large frying pan over medium heat for 10-12 minutes until crispy. Remove and place on a paper towel lined plate. Once cool, crush into crumbles.
3. While the bacon is cooking and the oven is preheating, it’s time to prepare the Brie and the phyllo cups. Place the phyllo cups on a large baking sheet. Remove the Brie from the freezer, shave off the rind if desired, and dice into small squares. Fill each phyllo cup with 1 square, you’ll have some cheese leftover. Drizzle each cheese square with a little honey, then bake for 8 minutes.
4. Once the cheese has baked and become melty, remove from the oven. Add more cheese to any phyllo cup that looks like if could use a little more cheese, again I always have a few squares leftover. Fill each phyllo cup with mushroom bits and bacon. You should use most of the bacon, but depending on how many mushrooms were in the packages there probably will be excess mushrooms. You can save these in the fridge and use in another recipe, or an omelet or frittata. Bake the phyllo cups for 10 minutes at the 350.
5. Lastly, while the phyllo cups bake make the balsamic honey drizzle. In a small pot, pour the 1/4 cup of balsamic vinegar and the 1/2 tablespoon honey. Heat to boil then reduce heat to simmer for 8 minutes. Drizzle over each baked phyllo cup and serve!

25. White Cheddar Pumpkin Sage Dip

White Cheddar, Pumpkin, and Sage Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’]

Easy dip recipe makes a great Thanksgiving appetizer. This white cheddar, pumpkin, and sage dip is perfect for any fall gathering. 

Ingredients

• 1 8 oz block of cream cheese, (softened)
• 1/2 cup pure pumpkin ((not pumpkin pie filling))
• 1 Tbsp fresh sage, (finely minced)
• 2 cloves garlic, (minced)
• 2 cups white cheddar cheese, (shredded)
• Black pepper, (to taste)

Instructions

1. In a medium bowl, beat together the cream cheese, sage, garlic, pepper, and pumpkin until smooth.
2. Using a spatula, fold in the shredded cheese.
3. Chill or serve immediately. This dip goes well with a variety of crackers or pretzels.

26. Fall Charcuterie Board

Fall Charcuterie Board is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 oz sharp cheddar cheese, cubed
• 6 oz Brie cheese, small wedges
• 6 oz Manchego cheese, sliced
• 1 small apple, thinly sliced
• 1 cup seedless grapes
• 1/4 cup almonds
• 1/4 cup walnuts
• 1/4 cup fig jam or honey
• 1 baguette, sliced into rounds or 8–10 crackers

Instructions

1. Arrange cheeses on a board in a visually appealing layout.
2. Add apple slices, grapes, and nuts around the cheeses.
3. Place a small bowl of fig jam or honey on the board.
4. Slice the baguette and arrange crackers nearby for easy serving.
5. Garnish with fresh herbs or edible fall accents if desired, and serve.

27. Salmon Bite Appetizers with Citrus and Almond Salsa

Orange Cedar Roasted Salmon Appetizers with Almond Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H · Cook: PT45M · Total: PT1H45M · Yield: 60

Homemade cheddar crackers are topped with garlic mayonnaise, fresh cilantro, orange slices, almond salsa and tender flakes of Salmon. Each little one-bite appetizer is a powerhouse of bright, fresh FLAVOR and sure to impress. *This recipe makes about 60 one-bite appetizers. In my experience, most people will eat somewhere between 3 and 6, so plan accordingly. The recipe can also be easily cut in half, if desired. Any extra crackers will keep well in an airtight container for a couple of weeks.

Ingredients

• 4 oz. (1½ cups) unbleached, all-purpose flour
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1/2 tsp coarsely ground black pepper
• 1 1/2 tsp chili powder
• 1/4 tsp ground cayenne pepper
• 4 oz sharp cheddar cheese, grated
• 4 oz. (1 stick or 1/2 cup) of butter, cut into cubes
• 1–2 tbsp ice water
• 1 recipe Almond Salsa with Green Chiles
• 2 pounds (32 ounces) salmon fillet, OR 1 pound (16 ounces) smoked salmon
• 1 cup mayonnaise, or homemade labneh
• 6 cloves of garlic, minced
• one small bunch of fresh cilantro

Instructions

1. Add the flour, sugar, salt, black pepper, chili powder, and cayenne to the bowl of a food processor fitted with the chopping blade. Pulse a couple of times to combine all the ingredients.
2. Add the cheese and pulse 2 or 3 times to combine. Add the butter all at once, and pulse until the mixture resembles bread crumbs. Sprinkle in the water, and pulse a few more times, just until the mixture starts to look like dough. (It the dough is still quite dry, sprinkle in another teaspoon or two of water.)
3. Dump the dough – which will be a bit crumbly – into a large bowl or onto a clean work surface. Press the dough together and knead a few times with your hands to bring the dough together. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, and up to 1 day.
4. Preheat the oven to 400 degrees and have at the ready: a baking sheet covered with parchment paper, a 1 1/2-inch biscuit cutter or sharp knife or pastry wheel, a cup of flour, a large flat spatula, and a rolling pin.
5. Sprinkle some flour across a clean works surface. Remove the dough from the refrigerator, unwrap it and lay it on the work surface. Dust the top with a sprinkling of flour. Roll the dough into a thin sheet, approximately 1/8 inch thick. (NOTE: If the dough has been in the refrigerator for several hours, you’ll probably have to let it soften on the counter for 10 – 15 minutes to let the butter soften before rolling out.)
6. Run the spatula underneath the dough from all sides to loosen any dough that’s stuck to the work surface. Cut out the crackers with the biscuit cutter and lay them on the baking sheet very close together, but not touching. (You can also cut the crackers into squares with a knife or pastry wheel.)
7. Bake for 14-16 minutes, until the edges of the crackers are golden brown. Remove from the oven onto a wire rack and allow the crackers to cool completely on the sheet. Store in an airtight container at room temperature for up to 3 weeks.
8. If you haven’t already, make a batch of Almond Salsa with Green Chiles. (You can also make this salsa while the salmon is roasting in the oven.)
9. If you’re using smoked salmon, there’s nothing you need to do except remove it from its packaging.
10. To roast a fresh salmon fillet: Heat the oven to 450° F (176° C).Cut the salmon into 2 – 4 pieces. (If using a cedar planked salmon there is no need to cut it.)
11. Sprinkle the salmon with a bit of salt and pepper. Then, place salmon, skin side down, on a non-stick baking sheet or in a baking dish or pie plate.
12. Bake the salmon until it is cooked through, about 12 to 15 minutes. To know if the salmon is done cooking, use an instant read thermometer to register the internal temperature of the thickest part of one of the salmon pieces. Salmon is done cooking when it reaches an internal temperature of 125° – 145° F (52° – 62° C). *See note below about the ideal temperature of salmon.
13. Remove the salmon from the oven and let it rest until it’s cool enough to handle.
14. Add the garlic and mayonnaise to a small bowl and stir to combine.
15. Lay the crackers out on a serving platter and top each with a generous 1/2 tsp of mayonnaise. Lay a couple of cilantro leaves over the mayonnaise.
16. Using a sharp knife, slice the peel and pith from the oranges or grapefruits. Separate the sections, and slice each section in half length wise, then in half crosswise, so that you have thin slices that are about the same size as the crackers. Lay one slice of citrus fruit over the cilantro on each of the crackers.
17. Top each orange slice with about 1 tsp of almond salsa and a few flakes of salmon.

28. Onion Fig Balsamic Pinwheels

Fig Balsamic Onion Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [’10’, ’10 pinwheels’]

Your guests will love these Fig Balsamic Onion Pinwheels. Rich fig preserves and tangy balsamic onion jam all wrapped up in flaky puff pastry make the tastiest fancy appetizers.

Ingredients

• 14 ounce sheet puff pastry (defrosted if frozen)
• ½ cup fig preserves
• ¼ cup balsamic onion jam
• 1 egg white (lightly beaten)

Instructions

1. Preheat the oven to 400º F for a convection oven, or 425º F for a regular oven.
2. Line a baking sheet with a silicone baking mat or parchment paper.
3. Unroll the puff pastry dough, and lay it on a lightly floured surface. Lightly roll out the pastry using a rolling pin so that the pastry is flat and all roughly the same thickness.
4. If the pastry cracks when unfolding, sprinkle the crack with a little water and press the edges together to seal.
5. Spread the fig jam over the dough using an offset spatula. Spread the onion jam over the top of the fig jam.
6. Starting at the long side, roll the puff pastry up as tightly and as compact as you can.
7. Cut the log into slices, about 1-inch thick each, about 10 slices. Lay the slices flat on the parchment paper lined baking sheet. Brush rolls with egg mixture.
8. Bake for 15 minutes, or until the pastry is puffy and golden brown.
9. Serve immediately, or allow to cool and store for up to 3 days in an airtight container.

29. Cinnamon Apple Baked Brie Puff Pastry

Cinnamon Apple Baked Brie in Puff Pastry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘8’, ‘8 servings’]

Cinnamon Apple Baked Brie in Puff Pastry makes a perfect Thanksgiving appetizer recipe idea! Soft Brie cheese layered with apples and fall flavors, wrapped in pastry dough and baked. A warm and easy holiday recipe perfect for your party.

Ingredients

• 2 Tablespoons unsalted butter
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• pinch salt
• 2 apples ((I like Fuji, Honeycrisp or Gala but any variety will do))
• 1 sheet puff pastry
• 8 ounces brie cheese wheel
• 1/4 cup chopped pecans (or walnuts)
• 1 Tablespoon maple syrup
• 1/2 Tablespoon raw sugar ((or regular granulated sugar))

Instructions Make the Cinnamon Apple Sauce Filling

1. Melt the butter in a large skillet over medium heat.
2. Add the sugar, cinnamon, and a pinch of salt to the butter. Stir to dissolve.
3. While the liquid is heating, prep the apples. Peel them, core them, and dice them into approximately 1/2 inch chunks.
4. Bring the mixture to a simmer and add the chopped apples.
5. Cover the apples, reduce heat to medium low, and simmer 10 minutes.
6. Remove the lid and continue cooking until the apples are tender and the sauce is somewhat thicker, approximately 10 minutes. Set aside.

Assemble and Bake Brie in Puff Pastry

1. Preheat oven to 350°F for a lighter bake, or 400°F for a darker bake (I prefer 350°F).
2. Cut the brie wheel in half lengthwise to make a top and bottom round. Leave the rind on (it is edible and will help hold everything together).
3. Roll out the puff pastry, with a silicone baking mat or parchment paper on top to prevent sticking, until it is 11 by 11 inches. Place the puff pastry on a piece of parchment or silicone baking mat that is on a baking sheet.
4. Place one half of the brie wheel in the center of the puff pastry, rind side down and cut side up.
5. Scoop the apple filling onto the cut side of the brie wheel. Add minimal sauce to prevent too much moisture oozing out.
6. Sprinkle the chopped pecans, if using, on top of the apple mixture.
7. Place the remaining brie wheel half on top of the apple mixture, cut side down and rind side up.
8. Pull one corned of the puff pastry up and over the brie, snuggly against the cheese.
9. Using a basting brush, brush the apple sauce from the apple mixture onto the puff pastry that is folded up onto the brie. This will help the following pieces stick together.
10. Repeat pulling edges of the puff pastry up onto the brie, brushing each section, all the way around the brie.
11. Remove excess puff pastry dough that has collected at the top of the brie wheel.
12. If desired, use small cookie cutters or pie dough cutters to cut shapes out of the excess dough. Apply the shapes with extra apple sauce under and on top of the shapes.
13. Brush the maple syrup across the top of the puff pastry.
14. Sprinkle the raw sugar on the wet puff pastry. Larger crystal sugar like raw sugar is best as it will bring more texture and color to the puff pastry, but regular granulated sugar will work just fine.
15. Bake the brie for 25-30 minutes until the puff pastry is cooked and golden.
16. Remove and serve immediately with crostini bread slices, apple wedges, or crackers.

30. Cranberry Compote with Brie

Cranberry Compote with Brie Appetizer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT28M · Total: PT48M · Yield: [’16’]

This Cranberry Compote with Brie Appetizer Recipe is a beautiful and delicious way to start any dinner party or get-together.

Ingredients

• 1 small wheel Brie Cheese
• ½ Cup Cranberries (fresh, chopped very fine)
• 1 Orange – zested and juiced
• 3 Tbsp Maple syrup
• 1 tsp cornstarch
• ¼ C water
• 1 Baguette (small)

Instructions

1. In a small pot, combine cranberries, and the orange juice and zest. Bring to a simmer. Add maple syrup and continue to simmer.
2. In a small bowl, combine the cornstarch and water until smooth.
3. Spoon by teaspoonful into the cranberry mixture, stirring after each spoonful. Allow to thicken after each addition until liquid in the compote thickens and becomes syrupy. Cool.
4. Slice the baguette into ¼ inch slices
5. Slice the brie cheese with a sharp knife into ¼ inch slices that fit the size of the baguette toasts. Don’t be daunted by the rind of the cheese, it’s completely edible.
6. Arrange baguette slices with cheese onto a parchment lined baking sheet.
7. Bake at 350 for approximately 5 – 8 minutes or until the cheese has softened and melted slightly
8. Remove from oven and finish toasts with a dollop of the cranberry compote
9. Serve warm or room temperature

31. Blue Cheese Crostini with Crisp Honeyed Pear

Blue Cheese Crostini with Crisp Honeyed Pear is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT8M · Total: PT23M · Yield: [’20’]

Top thin slices of toasted baguette with whipped blue cheese, thin slices of crisp pear, a sprinkle of lemon zest and a drizzle of honey for an always-popular appetizer.

Ingredients

• 1/2 cup blue cheese
• 1/2 cup cream cheese, (at room temperature)
• 1 tbsp honey
• 1 tsp lemon zest
• 1 tsp lemon juice, (freshly squeezed)
• 1 medium baguette, (gluten-free (or wheat))
• 2 tablespoons olive oil, (for brushing baguette slices)
• 1 medium green pear (like Anjou or Bosc)
• 1 medium red pear
• 2 tablespoons lemon zest (finely grated, for garnish)
• 1 tablespoon honey (for drizzling on top)

Instructions

1. Heat oven to 375°F. Slice baguette into 1/2 inch thick slices, brush both sides lightly with olive oil, place on a baking sheet. Bake for 7 – 8 minutes, turning once half way through until golden brown but still tender in the middle.
2. Top each slice with 1 tablespoon of Whipped Blue Cheese Spread, two thin slices of pear, a sprinkle of lemon zest and a drizzle of honey. Serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.