It’s hard to believe the holiday season is approaching fast! Here are three simple and surprising appetizers that pack a huge flavor punch and will have your guests talking.
Roasted Grape Crostini with Rosemary and Pinenuts
Makes 12 toasts
All you need:
1 pound red, seedless grapes
3 tablespoons extra virgin olive oil
1/2 tsp. kosher salt
1/8 tsp. freshly ground black pepper
Juice of 1/2 lemon
1 rosemary sprig, leaves removed
1 multigrain baguette, cut on a bias into 12 slices
6 oz. light cream cheese, softened
1/4 cup pinenuts
Honey, for drizzling
All you do:
1. Preheat the oven to 400 degrees. Place the grapes on a baking sheet and drizzle with olive oil.
Season with salt, pepper, lemon juice and rosemary. Bake for 12-14 minutes or until the skins are slightly golden. Remove and set aside.
3. To assemble the crostinis, smear each toasted bread slice with 1 tablespoon cream cheese. Spoon warm grapes onto each piece of toast, sprinkle with pine nuts and finish with a drizzle of honey.
Spanakopita Dip
Makes 2 cups
All you need:
2 cloves garlic, peeled
1/4 red onion, diced
1/4 cup light mayonnaise
1 tsp. fresh dill
1/2 tsp. onion powder
1 (10 oz.) pkg. chopped frozen spinach, thawed and squeezed dry
2 oz. crumbled feta cheese
1 cup fat free plain Greek yogurt
2 tbsp. finely chopped sundried tomato
Juice of 1/2 lemon
1/4 bunch fresh Italian parsley, chopped
All you do:
1. In a food processor or blender, combine garlic, onion, mayo, dill and onion powder for 15 seconds.
2. Add spinach, feta cheese and yogurt and process for 1 minute longer, or until combined.
