4 Last-Minute APPETIZERS to Make your Holiday Party a Hit

cured meats

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Grilled chicken is leaner, while canned tuna is budget-friendly.

cheese

🥗Healthier: nut-based cheese

💰Cheaper: processed cheese

Nut-based cheese offers a dairy-free option, while processed cheese is often less expensive.

seafood

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based alternative, while canned fish is a cost-effective protein.

olives

🥗Healthier: pickled vegetables

💰Cheaper: jarred pickles

Pickled vegetables add crunch and flavor, while jarred pickles are often cheaper.

Prepare the first appetizer: stuffed mushrooms with manchego and breadcrumbs.

In a large bowl, combine 2 cups of finely grated manchego cheese, 1/2 cup of breadcrumbs, 1 large clove of grated garlic, and 2 tablespoons of finely chopped parsley. Season with sea salt and black pepper, then mix well.

Remove the stems from 8 extra large button mushrooms and scrape inside to make more room for stuffing.

Place the mushrooms in a baking tray lined with parchment paper, hole side up, drizzle with olive oil, and season with sea salt.

Stuff the mushrooms with the cheese mixture, pressing down to fit as much as possible.

Bake in a preheated oven at 210 degrees Celsius (410 degrees Fahrenheit) for about 10 minutes.

Transfer the stuffed mushrooms to a serving dish.

Prepare the second appetizer: spicy garlic shrimp skewers.

In a small bowl, mix 2 tablespoons of extra virgin olive oil, 2 large cloves of grated garlic, and 1/2 teaspoon of hot smoked spanish paprika. Set aside.

Skewer 12 raw jumbo shrimp on wooden skewers and brush with the marinade, seasoning with sea salt and black pepper.

Heat a grilling pan over medium heat for about 4 minutes, then add the shrimp skewers in a single layer.

Cook for 3 minutes total, flipping halfway through, until shrimp are cooked through. Transfer to a serving dish.

Prepare the third appetizer: spanish style tomato bruschetta.

Slice 2 large tomatoes and dice them, adding to a large bowl with 1 large clove of grated garlic, 2 tablespoons of finely chopped parsley, 2 tablespoons of extra virgin olive oil, and 1 teaspoon of sherry vinegar. Season with sea salt and black pepper, then mix well.

Slice a standard baguette into 1-inch thick slices and place on a baking tray lined with parchment paper, drizzle with olive oil.

Toast the baguette slices in a preheated oven at 210 degrees Celsius (410 degrees Fahrenheit) for a couple of minutes.

Assemble the bruschetta by adding spoonfuls of the tomato mixture on top of each toasted baguette slice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens