Holiday Appetizers

All easy. All perfect for bringing to someone else’s house.

By Sarah Walker Caron

The holidays are a time to gather. Whether you’re joining friends for a friendsgiving celebration, going to a vast family gathering, or just getting together with a few found-family members, bringing something is a wonderful way to show gratitude. 

But what to bring? That is the question. And these appetizers are your answer. They are all easy to make and travel well. Plus, they’re delicious. 

Fillo Clams Casino

Yields 15 shells 

With big pieces of clams, a hearty amount of bacon, and a solid layer of buttery seasoned breadcrumbs, this easy Fillo Clams Casino recipe has the flavors you love without the clam shells. That means they are easier to eat too. Plus, they can be served hot from the oven or at room temperature.

Ingredients

  • 1 tablespoon butter, softened
  • 1 tablespoon finely chopped shallots
  • 1 pinch ground black pepper
  • 1 pinch kosher salt
  • 2 slices bacon, cooked crisp
  • 1 can chopped clams, drained
  • 1/4 cup dried bread crumbs
  • 1 tablespoon grated Romano cheese
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon paprika
  • 1 package frozen fillo shells (15 shells)

Instructions

Heat the oven to 400˚ Fahrenheit. 

Combine butter, shallots, ground pepper, and salt in a small bowl and mash together with a fork until well combined. Set aside.

Chop the bacon into small pieces and stir together with the clams in a small mixing bowl. Set aside. 

In a third small mixing bowl, stir together the breadcrumbs, Romano cheese, parsley and paprika.

Now, it’s time to assemble the bites for cooking. Arrange the fillo shells on a baking sheet (line with parchment or aluminum foil for easy cleanup). Divide the bacon and clam mixture evenly among the shells. Divide the breadcrumb mixture evenly among the shells until all has been used. Finally, top each with an even amount of the butter. All the filling ingredients should be used.

Carefully slide the baking sheet into the oven and bake for 10-12 minutes, or until the breadcrumbs begin to develop a deeper golden brown color. Remove from the oven.

These can be served immediately or at room temperature. Store leftovers in an airtight container in the fridge.

Mushroom Gouda Puff Pastry Tart

Yields 9 slices

Buttery sauteed mushrooms pair perfectly with creamy aged gouda and flaky puff pastry in this easy tart recipe. Serve this hot or cold — both are delightful.

Ingredients

  • 1 sheet puff pastry, defrosted
  • 1 teaspoon olive oil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 cup shredded aged gouda
  • 1 tablespoon unsalted butter
  • 12 oz mushrooms, sliced
  • 1 shallot, quartered and sliced
  • 4 cloves garlic, minced
  • 2 tablespoons red wine
  • 1 tablespoon fresh thyme

Instructions

Heat the oven to 400 degrees Fahrenheit.

Line a baking sheet with parchment paper and then top with the defrosted puff pastry. Prick all over with a fork and then brush with olive oil. 

Spread the shredded gouda all over the puff pastry, distributing it evenly.

In a large skillet, melt the butter. Add the mushrooms and cook, stirring very rarely, for about 6-8 minutes, or until they’ve released their liquid and it’s evaporated. Push the mushrooms to one side of the skillet and add the shallots. Cook for 3-4 minutes, or until the shallots are just softening. They should be slightly translucent. 

Add the garlic and cook for 1 minute, or until fragrant. Season with salt and pepper. Mix all the ingredients in the skillet together and drizzle with red wine. Continue cooking until the liquid is mostly evaporated. Remove from heat.

Spread the mushroom mixture all over the puff pastry. Top with half of the thyme, sprinkling it evenly.

Slide the baking sheet into the oven and bake for 20-25 minutes until golden and puffed. Remove from the oven and slice into a 3×3 grid. Sprinkle with remaining thyme. Serve immediately, or at room temperature later.

Caramelized Leek and Garlic Spread

Serves 6

This sweet-savory spread features roasted leeks and garlic for a satisfying spread that’s great on crostini or crackers. It all comes together quickly and is lovely served with toppings to sprinkle on.

Ingredients

  • 1 leek, chopped
  • 2 cloves garlic, rough chopped
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • ½ teaspoon paprika

To serve: Crostini, crackers, freshly shredded romano, finishing salt, crushed red pepper

Instructions

Heat the oven to 400 degrees Fahrenheit.

Place the leek in a bowl of cold water and soak for 10 minutes, swishing around periodically to encourage any errant dirt to leave the leek. 

Drain and transfer the leeks to a foil-lined baking sheet (yes, some water will transfer). Top with the garlic, and drizzle with olive oil. Season with salt and pepper and paprika and give a rough stir to combine. The leek mixture should be piled on the baking sheet.

Slide the baking sheet into the oven and roast for 18-20 minutes, or until browned in spots and soft.

Transfer the mixture to a food processor and process to smooth. If it seems too chunky, add one tablespoon of water to smooth it out. 

Serve the spread in a bowl surrounded with crostini, crackers, and toppings like Romano cheese, finishing salt and crushed red pepper. 

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