RECIPE: Easy Holiday Hors D’Oeuvre | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Easy Holiday Hors D’Oeuvre | The Nibble Webzine Of Food Adventures
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RECIPE: Easy Holiday Hors D’Oeuvre

We love this easy recipe from our friends at Rick’s Picks, makers of some of the best pickled vegetables you can buy. Add Rick’s quality pickled vegetables to a sandwich or salad, as a garnish or the main part of an hors d’oeuvre. With their layers and layers of flavor (from the best spices—no added salt or sugar), and you’re guaranteed to impress.

The recipe uses Phat Beets, Rick’s Picks’ amazing pickled beets. If you pickle your own, great! But don’t use a plain sliced beet from the can without infusing more flavor.

Crostini With Pickled Beets & Goat Cheese


– Log of fresh goat cheese, softened
– Rick’s Picks Phat Beets or other pickled beets
– Crostini or crackers
– Seasonal garnish (for the holidays, use sprigs of fresh dill; for the summer, fresh blueberries; at other times, a halved grape tomato—you can also pickle the tomato)



For the holidays, substitute dill sprigs for
the blueberries. Photo courtesy Rick’s Picks.

1. Make crostini by slicing a day-old baguette into 3/4″ rounds. Brush both sides lightly with olive oil and toast in 400°F degree oven for 7-10 minutes until crisp and golden. Cool completely.
2. Cut beets in half, or as needed, to fit atop the crostini rounds.
3. Spread a teaspoon of goat cheese on the crostini or cracker. Place a slice of beet on top.
3. Garnish and serve with a crisp white wine.

  • Read our review of Rick’s Picks, a NIBBLE Top Pick Of The Week and a gourmet, low-calorie holiday gift.


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