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TIP OF THE DAY: Christmas Hors d’Oeuvres

We topped a rice cracker with roasted
red pepper, a bocconcino (mozzarella ball)
and pesto. Photo by Melody Lan THE NIBBLE.

Deck the “hors” and be sure to include some red and green hors d’oeuvre* at your holiday party. Some crowd-pleasers are very easy to make.

  • Skewer: Take long toothpicks and make a skewer of bocconcini (1″ mozzarella balls—the word means “mouthfuls” in Italian), red roasted pepper or sundried tomato, a small basil leaf and a pitted picholine olive. For a vegan dish, substitute cubes of tofu for the mozzarella.
  • Canapé: Spread thin slices of baguette or flatbread with soft goat cheese, top with a marinated roma tomato (more tender and mild than a sundried tomato, which can be substituted), and garnish with baby arugula.
  • Bruschetta: The toasted bread topped with a tomato “bruschetta” sauce and basil leaves is a perennial crowd pleaser.
  • Stuffed Peppadew: Bright red peppadews can be stuffed with goat cheese or cream cheese, skewered with other veggies and/or cheese and used to decorate food platters.

 

Add your own ideas to this selection and deck the hors!

*The French spelling places the plural “s” at the end of “hors,” not “d’oeuvre.”





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