5 Holiday Appetizers | Easy Entertaining

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Added by The Domestic Geek

Blackberry Baked Brie

  • 1 cup blackberries, reserving a few for garnish
  • ½ lemon, juiced
  • 1 tsp chopped rosemary
  • 2-3 tbsp honey (depending on how sour your blackberries are)
  • 1 8-oz wheel of brie
  • ¼ cup pecans


  1. Remove the top rind of the brie and set aside.
  2. Place the base of the brie on the parchment lined baking sheet and bake at 350ºF for 8-10 minutes, or until hot and slightly bubbly.
  3. While brie is baking, add blackberries, lemon juice, honey and rosemary to a medium pot over medium heat.
  4. Cook for 8-10 minutes, or until the blackberries have released their juices and liquid has thickened.
  5. Once the brie begins to melt, transfer to a serving dish and top with blackberry mixture.
  6. Garnish with pecans, whole blackberries, and rosemary sprigs.

Stuffed Mushrooms

  • 2 tbsp butter
  • 18 whole cremini mushrooms, stems removed and finely chopped
  • 2 garlic cloves, minced or grated
  • 1 tsp thyme leaves
  • 1 cup cream cheese, at room temperature
  • ¼ cup grated parmesan, divided in half
  • 1 tbsp chopped parsley
  • Salt and pepper to taste


  1. Preheat oven to 350ºF. Melt butter in a large cast iron skillet over medium-high heat.
  2. Add chopped mushrooms stems and cook, stirring occasionally, until juices release, about 4-5minutes.
  3. Add garlic, parsley, and thyme and cook until fragrant, about 30 seconds
  4. . Stir in the cream cheese and remove from the heat.
  5. Fill each mushroom cap with a spoonful of cream cheese mixture and place into a lightly greased oven-safe baking dish.
  6. Sprinkle with parmesan and bake until mushrooms have softened slightly and cheese is golden brown, about 15-20 minutes.

Turkey Stuffing Meatballs

  • 1 cup dry store bought stuffing
  • 1 cup milk
  • 1 lb ground turkey
  • 1 egg
  • 2 tsp chopped sage
  • 1 tsp thyme leaves
  • ¼ cup cranberry sauce, divided in half
  • Salt and pepper taste
  • oil


  1. In a large bowl, pour the milk over the stuffing. Let the stuffing mixture side for about 5 minutes, or until liquid has been absorbed.
  2. Add turkey, egg, herbs and salt and pepper to taste.
  3. Add half of the cranberry sauce and mix well.
  4. Shape into 1-inch meatballs.
  5. Place meatballs onto a parchment-lined baking sheet and bake at 400ºF until golden and cooked through, about 20-25 minutes.
  6. Once cooked, remove from the oven and brush with remaining cranberry sauce.

Roasted Grape Crostini

  • 2 cups red grapes
  • 2 rosemary sprigs
  • 1 baguette, sliced
  • Oil
  • Salt to taste
  • 1 cup goat cheese, at room temperature
  • ¼ cup chopped pistachios
  • 2 tbsp honey (optional)


  1. Preheat oven to 400ºF.
  2. To make roasted grapes, place grapes into a baking dish and add rosemary.
  3. Bake for 30-40 minutes or until grapes have softened.
  4. To make crostini, place baguette slices onto a nonstick pan or parchment lined baking sheet and drizzle with oil. Season with salt to taste.
  5. Bake until golden, about 6-8 minutes.
  6. To assemble crostini, spread goat cheese over each baguette slice and top with roasted grapes, pistachios, and drizzle with honey.

Pear & Blue Cheese Cups

  • 1 store-bought puff pastry sheet
  • 3 pears, cored and sliced into thin wedges
  • ¼ cup blue cheese
  • ¼ cups walnuts, chopped
  • Honey (optional)
  • 1 egg, beaten for egg wash


  1. Preheat oven to 400ºF.
  2. Lightly grease a 12-cup muffin tin and set aside.
  3. Cut 12 even squares from the rolled out puff pastry sheet and place a square into each muffin cup.
  4. Lightly brush each puff pastry square with egg wash.
  5. Fill each cup with pears and bake until pastry is golden and puffed up about 15-20 minutes.
  6. Top with blue cheese and walnuts and return to the oven until cheese has heated through and walnuts have toasted about 3-5 minutes. To finish, drizzle with honey.


holiday snacks

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