CHRISTMAS BRUSCHETTA

Bruschetta is the perfect holiday appetizer with its festive mix of red tomatoes and green basil.  From a purist point of view this simple and original Italian recipe is what bruschetta is all about.  It comes straight from Italy by way of my daughter's friend, Lauren, who studied abroad.  She says the key to its delicious taste is in its fresh ingredients.  Served over a sliced and toasted baguette (whole wheat or multigrain even better),  it is a lick the platter clean holiday hors d'oeuvre!  Thank you Lauren :-) !

                                                            INGREDIENTS

 1 French Bread Baguette

6 Tomatoes

2 Cloves Garlic

10 Leaves Fresh Basil

2 Tablespoons Olive Oil

Salt & Pepper to taste

DIRECTIONS:

STEP 1:  Chop tomatoes.

STEP 2:  Chop basil.

STEP 3:  Chop garlic.

STEP 4:  Mix tomatoes, basil, garlic, olive oil, salt & pepper together.

STEP 5:  Slice baguette on a diagonal angle and toast.

STEP 6:  Once toasted generously spoon bruschettta on top of baguette slices and serve.

NOTE:  This is an appetizer that cannot be made too far in advance of your guests arrival.  I usually like to have most of my menu prepared the day ahead of time.  But, bruschetta has to be made the day of and then hold off on placing it on the baguette until right before the guests arrive.  

                                                             Buon Appetito!
                                                                ~Debbie~

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CHRISTMAS SHRIMP WREATH

This shrimp appetizer is one of my all time favorites.  Not only is it a crowd pleaser, but it dresses up the table as the perfect holiday centerpiece.  The best part?  It is really simple to make.  All you need is a styrofoam donut to make the shape of a wreath, kale and toothpicks to cover it, and finally shrimp and maraschino cherries to decorate it.  The secret to holding the kale in place is actually the toothpicks that are attached to the cherries.  Pretty fancy, huh?!?

                                                             INGREDIENTS

 
                                                           25 Large Shrimp
                                                   1 Jar Maraschino Cherries
                                                        1 Jar Cocktail Sauce
                                                             2 Bundles Kale
                                                    Styrofoam Donut (14"x2")
                                                           Fancy Toothpicks

INSTRUCTIONS:

STEP 1:  Start by covering the top of the styrofoam donut with the kale.  Some of the sides of the styrofoam will still show.  You will fill in the sides of the donut once you have finished covering the top.  Insert each piece of kale all in the same direction using toothpicks.  It will take a couple of toothpicks to hold each piece in place.  At this point you will not be adding the cherries to the toothpicks at this time.  Adding the cherries will be one of the last steps.  

After covering the top of the styrofoam inspect the sides (inside and outside) for any styrofoam that is still visible and fill in those spaces with additional kale.

STEP 2:  Leaving existing toothpicks in place that are holding the kale, add shrimp to top of styrofoam base using new toothpicks. 

  
STEP 3:  Now is the time to add cherries to the toothpicks that are holding the kale in place.  Look throughout the kale for toothpicks that are not attached to shrimp.  Then holding the kale in place with one hand, carefully pull out each toothpick one at a time adding a cherry and then replace the toothpick with the cherry attached back into the styrofoam. 

STEP 4:  Fill a small circular dish with cocktail sauce for dipping and place inside the donut hole.

 
         You now have a gorgeously delicious centerpiece all your guests will rave about!!!


                                                                ~ Debbie ~

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POINSETTIA CREAM CHEESE APPETIZER

If it does your heart good to watch people lick a platter clean then this appetizer is for you!  My friend, Ann, came knocking at my door recently with a bottle of "Slatherin' Sauce" along with an appetizer recipe that she had taste tested as a promotion at The Fresh Market grocer.  Sweet and mildly spicy, it's incredibly simple to make consisting of cream cheese, bacon and a bottle of "Slatherin' Sauce" (see Slather Brand Foods link below where to buy it).  Ann said that as soon as she tasted how delicious it was she thought of "Christmas by Debbie".  Before I posted it I decided to make it and take it to a party.  She was right!  It got devoured! 

When I emailed her the rave reviews it got along with a picture of it shaped into a Poinsettia, she replied, " I would never think of making flower petals out of a brick of cream cheese!"  Maybe not, but thank you, Ann, for thinking of me!!!

                                                            INGREDIENTS

                     1 - 8 oz. Cream Cheese  (I used 5 - 8 oz. for pictured "poinsettia")
                             2 slices Bacon  (Need 10 slices for pictured "poinsettia")
             1 bottle Original Slatherin' Sauce  (2-3 bottles needed for pictured "poinsettia")
                        
                                                    Optional Embellishments

                                                                 Parsley
                                                            Yellow Pepper

Click below to find where you can buy "Original Slatherin' Sauce.
Original Slatherin' Sauce

NOTE:  The pictured "poinsettia" served about 30 people at the party I mentioned.  There were a wide variety of other appetizers offered as well.

INSTRUCTIONS TO MAKE  POINSETTIA SHAPED APPETIZER:

STEP 1:  Make a paper template shaped to resemble a poinsettia leaf making sure it is small enough to fit on the brick of cream cheese but large enough to cover as much of it as possible.

 

STEP 2:  Place the template on top of the unwrapped brick of cream cheese and using a sharp knife cut the leaf pattern out of the cream cheese.  Do the same for all 5 bricks of cream cheese. 

STEP 3:  Place the 5 bricks of cream cheese on an oven friendly serving plate evenly apart so that it resembles a poinsettia.  Place crumbled cooked bacon on top of cream cheese leaves.

STEP 4:  Pour "Original Slatherin' Sauce" over all 5 cream cheese leaves.

STEP 5:  Heat for 15-20 minutes at 350 degrees.  Then remove from oven.

STEP 6:  Add diced yellow pepper in the center of the poinsettia where the 5 leaf tips are touching one another.  Place parsley in between cream cheese leaves as pictured.

STEP 7:  Serve warm with crackers or toasted baguettes.

NOTE:  If you are serving far fewer people than 30, you may want to forego the poinsettia shape and serve 1 brick of cream cheese for every 6 people as long as you offer a variety of other appetizers as well!!!

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                                                             ~ Debbie ~

RIBBONS OF CUCUMBER

                                                 
I discovered this tasty yet colorful appetizer at a Christmas party last year.  Guests were raving about them and the platter was empty well before the cocktail hour was finished.  This festive combination of cream cheese spread, green cucumbers and red tomatoes taste as good as they look.  Served on a fresh baguette, they resemble a mini open-faced sandwich, and the creamy and crispy texture blends perfectly into a refreshing taste treat.  Made with Italian dry seasoning, they are mild but really  flavorful.  When I asked the hostess if she would share her recipe she said she actually found it on Allrecipes.   I later used the recipe for a party I hosted with the same raving results!   

Allrecipes: Cucumber Appetizer

                                                           INGREDIENTS

                                       1 (8 ounce) package Cream Cheese,softened
                              1 (.7 ounce) package Dry Italian-Style Salad Dressing Mix
                                                        1/2 cup Mayonnaise
                                     1 French Baguette, cut into 1/2 inch thick slices
                                                        1 Cucumber, sliced
                                                 1 package Cherry Tomatoes
                                                 2 teaspoons Dried Dill Weed

DIRECTIONS:

STEP 1:   In a medium bowl, mix together Cream Cheese, Dressing Mix and Mayonnaise.

STEP 2:   Cut French Baguette into 1/2 inch thick slices and toast on both sides in oven.

STEP 3:   Spread a thin layer of the Cream Cheese mixture on toasted French Baguette slices.

STEP 4:  Slice Cucumber thinly about 1/8 thick.  Cut each slice of Cucumber down middle leaving one edge intact.  Turning one side of sliced Cucumber in opposite direction of the other so it now looks like an "S" place on top of Cream Cheese mixture sitting on toasted French Baguette.

STEP 5:  Place a tiny dollop of Cream Cheese mixture on top of each side of sliced Cucumber.

STEP 6:  Slice a Cherry Tomato and place on top of dollop of Cream Cheese mixture on each side of sliced Cucumber.

STEP 7:   Sprinkle with Dried Dill Weed.

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                                                            ~ Debbie ~

WHITE CHRISTMAS VIDALIA ONION DIP

When entertaining I like to be able to stop running around the kitchen when my guests arrive and start relaxing with them.  So I tend to serve appetizers that I can make well in advance and either serve cold right out of the fridge or warm right out of the oven.  At a party recently, I knew this recipe would become a new staple for me as I watched the hostess place it on the table bubbling hot from the oven.  It's creamy, hot, and filled with more cheese than you can imagine (if that were possible)!  Having made it many times, I can tell you that it will go fast and is so easy to make.  Enjoy!

                                                             INGREDIENTS

             3 Cups Vidalia Onions (Diced) - When out of season I use Onions labelled "Sweet"
                                              1 1/2  Cups Shredded Swiss Cheese
                                       1 1/2  Cups Shredded/Grated Gruyere Cheese
                                         2 Cups Mayonnaise  - I use Light Hellman's
                                          1 Cup Grated Parmesan Reggiano Cheese
                                                  1 French Baguette or Crackers
                                                   Parsley (Fresh) for Garnishing

Makes a large 9.5 inch Pyrex or Chantal pie dish.  During holidays I use Chantal Bakeware that comes in different shapes and colors.  The Christmas Tree Chantal Bakeware I used in the photograph came from Home Goods.  It holds 2 cups so I only used 1/2 of all the ingredients in the recipe.

INSTRUCTIONS:

STEP 1:  Preheat oven to 350 degrees.  In a medium mixing bowl combine 3 Cups Vidalia Onions
diced, 1 1/2 Cups Shredded Swiss Cheese, 1 1/2 Cups Shredded/Grated Gruyere Cheese and
2 Cups Mayonnaise stirring together well.  Then place in baking dish.

STEP 2:  Sprinkle 1 Cup Grated Parmesan Reggiano Cheese on top of combined ingredients prepared in Step 1. 

STEP 3:  Bake for 45 minutes at 350 degrees.

STEP 4:  Remove from oven & cool for a few minutes.  Then garnish top with Parsley and serve with sliced & toasted French Baguette or Crackers.

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                                                         ~ Debbie ~

FESTIVE ROAST BEEF APPETIZER

Loving Christmas the way I do, I am always on the look out for great tasting foods to dress up a holiday table.   Red and green foods go a long way in adding a festive touch.  So when I attended  a party that served these open faced roast beef sandwiches with its tangy and spicy flavor, I knew I had found a new addition to my seasonal menu.  I have even placed them in the center of the table as the centerpiece food.  People really do rave about these sandwiches - going back for seconds, asking for the recipe as well as asking to take some home if there are any leftovers!

                                                             INGREDIENTS

                                           20  Pieces Deli Roast Beef (Thinly sliced)
                                                    1  Cup Red Raspberry Jam
                                                    2  Tablespoons Horseradish
                    4  Teaspoons Dijon Mustard + A little extra for covering open face bread
                                   10 Petite Croissants or 40 Pieces of Bread of choice
                                                   Parsley (Fresh) for Garnishing

Makes 40 appetizers 

STEP 1: Stir together 1 Cup Red Raspberry Jam, 2 Tablespoons Horseradish and 4 Teaspoons Dijon Mustard.

STEP 2: Cut Petite Croissants in half horizontally, then cut in half vertically so each croissant is now in 4 even pieces.

STEP 3:  Spread a thin layer of Dijon Mustard on open face of bread, then add approximately 1/2 teaspoon of Jam, Horseradish, Dijon Mustard mixture on top of the thin layer of Dijon Mustard.
     
Jam, Horseradish, Mustard Mixture (You will use 1/3 the mixture now and the remaining
2/3 in Step 5.)

STEP 4: Cut the 20 pieces of Roast Beef in half.  Roll a half slice of roast beef and place on top of jam, horseradish & mustard mixture.

STEP 5: Dollop a 2nd layer (remaining 2/3 or approximately 1 teaspoon) of Jam, Horseradish & Mustard Mixture on top of roast beef slice.  Garnish Parsley on top of Jam, Horseradish, Mustard Mixture.
         

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Christmas by Debbie
                                                         ~ Debbie ~