Holiday Appetizers
From elegant nibbles and dips to cheesy harissa straws and the best tomato chilli jam to elevate any cheeseboard worth its salt, here is a collection of my best holiday appetisers to make your holiday entertaining effortless.
Spiced Plum ‘Membrillo’ from the Bibby’s More Good Food.
If there is one appetiser that should be on your holiday menu, it’s these Pecorino Shortbread Buttons. I’ve made them for countless events and drinks parties, with rave reviews and requests for the recipe. Addictively good with a light, buttery texture. Excellent with Prosecco or a blushing Rosé. The recipe is in the latest cookbook, Bibby’s More Good Food. For all our overseas readers, the book is now available on Amazon, too.
If you’re looking for an elegant canapé to wow your guests, these buckwheat blinis with beetroot mousse are sensational. I’ve topped them with salty salmon ribbons and caviart pearls. The beetroot has a subtle sweetness that contrasts perfectly with the saltiness of feta. Caviart is made from seaweed, a clever vegetarian alternative to caviar.
The thing about cheese straws is that you have to eat them warm. As far as savoury snacks go, these Harissa tapenade cheese straws are just about the easiest, slap together salty affair you’ll make this holiday season.
Making spring rolls requires a little patience, although it isn’t difficult at all. Once the filling is made, it’s really a case of assembling and frying. Make sure you’re generous with the filling, more than less is advisable. For this recipe, I’ve used mushrooms, leeks and spinach, with soy sauce and lemon giving it a thoroughly Asian influence.
One of the most delicious things you can do with sweet tomatoes – Candied tomato bruschetta with ricotta and basil. Roasting the tomatoes intensifies the sugars, turning them into a vegetable candy of sorts. Piled onto bruschetta with ricotta and tangy goat’s cheese, it’s summer’s best on a plate.
There are more hummus recipes around than one can count. This one, a Roast flax and sunflower seed Hummus is less ordinary, but completely delicious. The recipe if from my first cookbook, Bibby’s Kitchen. If you don’t have a copy, you’ll find it here.
Ottolenghi has done wonders shining the light on hummus, not just in its purest form, but pairing it with just about anything. From lamb meatballs, to roast vegetables and of course, tomatoes. My hummus with candied tomatoes is made with white beans in place of chickpeas, although any creamy bean will do. Offer with toasted pita chips or warm flatbread.
Whether you’re needing a little something savoury to snack on whilst waiting for the main event or, prefer hosting a laid-back drinks party, this Whipped Feta with Black Truffle Tapenade Pesto & Olives ticks all the boxes to effortless hosting.
If you’re after flavours less ordinary, I think you’re going to love this Roasted peanut hummus with cocoa nib chilli oil.
The combination of sweet summer figs, prosciutto and gorgonzola are pretty perfect. I like to serve these figs on a cheese board or with pre-dinner drinks. To get ahead, prepare it beforehand and chill until you’re ready to serve, in which case add 5 minutes to the cooking time. I don’t add any salt to the creamy sauce as the salt from both cheeses are more than sufficient.
The Best Saffron Arancini starts with a really good risotto. If I’m planning on making these deep-fried Italian rice balls, we’ll have risotto for supper the night before, in which case, maybe double the recipe, then save half to make the arancini.
Seasonal eating harnesses nature’s true flavours, summer tomatoes being the heroes here. My tomato galette is drizzled with a zesty basil oil just before serving. It tastes of Italian summers.
Burrata, figs and peaches. Somewhere between a salad and appetiser. The ingredients are few and the recipe, barely one, but combined, so very good. Serve alongside crusty bread and a crisp Chenin.
Besides the obvious reward of stocking the larder, preserves are the perfect edible gift. This year I plan on bottling the recipe for my Sweet chilli tomato jam and new favourite, a Spicy fig and plum Chutney. Preserves capture the essence of a season. For me, there is nothing more nostalgic then preserving ripe summer fruits to enjoy in the long winter months ahead. While this practice might seem old school, the reward is truly satisfying. Besides the obvious reward of stocking the larder, preserves are the perfect edible gift.
No matter how fancy or casual, a salty nibble is always a good idea to pre-dinner drinks or aperitif cocktails. These Spicy Chickpeas are the perfect appetite stimulators. The recipe is from the cookbook, Bibby’s Kitchen. Excellent salad toppers, too!
