Appetizers
5+ Appetizers To Serve At Your Next Party
Published on December 20, 2023
Whether you’re hosting Christmas dinner, a New Year’s Eve party or a casual potluck with friends and family, these easy appetizers and snacks are perfect for serving around the holidays. Favorites include Jennifer Bryant’s Oyster & Mushroom Toasts, Matty Kane’s Roasted Olives and Bonnie Stern & Anna Rupert’s Cherry Tomato Tartes Tatin. Scroll down for the recipes!
Elizabeth’s Cherry Tomato Tartes Tatin
“Elizabeth Pizzinato is a friend who has the most amazing holiday open house every year. This is one of the things she makes, and we fell in love with it. They’re so easy and delicious, and they look sensational. They’re a wow!” — Bonnie Stern
Get the recipe here.
Matty Kane’s Roasted Olives
These olives have a salty note, then there’s sweetness from the honey, bitterness from the vinegar and even an umami taste from the fermented chili and peanuts. “The flavors in this dish are well-balanced, and it’s a perfect pairing with a couple of drinks,” says Chef Matty Kane.
Get the recipe here.
Oyster + Mushroom Toasts
“The Island Christmas potluck is the day of the year when there are the most oven mitts in one place. If you’re lucky, at least one friend will arrive with a towel-wrapped casserole or a Crock-Pot of baked beans in blackstrap molasses with a wedge of pork belly. Harvest favorites rise again as mugs of mussel chowder, baked oysters, or seafood dip with home-made potato chips. Guests exchange their dishes for warming mugs of spicy apple cider and this is a perfect dish to represent all of this.”
Get the recipe here.
Potato Charcuterie
“Make all of these potato dishes to create a colorful and delicious potato charcuterie board! Or make just one to serve as a side dish.” – Haley Polinsky
Get the recipe here.
Fried Oysters: Stewart’s Dining Room & Oyster Saloon, Halifax
“The book is a love letter to a collection of restaurants — some from more than 150 years ago — that I wish I could have eaten at, though many are long gone. For instance, Stewart’s Dining Room & Oyster House in Halifax, open from 1857 to 1865, brought oysters to our tables, either served on the half shell with hot sauce or fried with a side of dipping sauce.The ocean-fresh oysters fried in a light herb-crumb coating are best served with a garlicky aioli dipping sauce.” – Gabby Peyton
Get the recipe here.
Burrata With Salty Things
“I come from a long line of salt-loving ladies. My pantry is filled with at least half a dozen types of salt and an unknowable number of briny ingredients. To the ladies in my family, this brackish burrata is a dream.” – Mary Berg
Get the recipe here.