Christmas Appetizers

So you have decked your house with home-cured Christmas decorations and cumulous your camp-made Christmas gifts underneath the tree -- currently, complete your DIY vacation party with these Christmas appetizers you'll fix yourself.

Check it Out.

Christmas Appetizers

                                        

Mini Puff-Pastry Tartlets

Ingredients

• 3 lb. (1.3 kg) puff pastry
• 1 large yellow bell pepper, seeded and cut into thin strips
• 3 oz. (75 g) Parmesan cheese, grated
• 4 tomatoes, sliced

• 6 oz. (175 g) goats’ cheese, crumbled
• 6 thin slices prosciutto, cut in half
• 2 mozzarella cheeses, (10 oz./280 g), each cut into 6 slices
• Chopped fresh herbs, e.g. parsley, chives, basil, to garnish

How to make it 



• 1
  Cut the pastry into six equal pieces and roll each to a rectangle measuring 9 in. x 6 in. (23 cm x 15 cm). Cut each rectangle into six 3-in. (7.5-cm) squares, to make 36 squares.
• 2
  Preheat the oven to 425°F (220°C/Gas Mark 7).Dampen enough baking sheets to lay out the pastry squares.
• 3
  Place the pastry squares on the baking sheets, leaving a space between them, and divide the pepper slices and Parmesan between 12 of them. Top another 12 with the tomato slices and goats’ cheese, and the final 12 with the prosciutto and mozzarella.
• 4
  Bake in the oven until the pastry is puffed and golden brown, about 10–15 minutes.
• 5
  Serve the mini tartlets warm, sprinkled with chopped fresh herbs of your choice.

Onion Brie Appetizers Recipe

Ingredients

• 2 medium onions, thinly sliced
• 3 tablespoons butter
• 2 tablespoons brown sugar
• 1/2 teaspoon white wine vinegar
• 1 sheet frozen puff pastry, thawed
• 4 ounces Brie cheese, rind removed, softened
• 1 to 2 teaspoons caraway seeds
• 1 large egg
• 2 teaspoons water
• Directions
• 1. In a large skillet, cook the onions, butter, brown sugar and vinegar over medium-low heat until onions are golden brown, stirring frequently. Remove with a slotted spoon; cool to room temperature.
  2. On a lightly floured surface, roll puff pastry into an 11x8-in. rectangle. Cut Brie into thin slices; distribute evenly over pastry. Cover with the onions; sprinkle with caraway seeds.
  3. Roll up one long side to the middle of the dough; roll up the other side so the two rolls meet in the center. Using a serrated knife, cut into 1/2-in. slices. Place on parchment paper-lined baking sheets; flatten to 1/4-in. thickness. Refrigerate for 15 minutes.
  4. In a small bowl, beat egg and water; brush over slices. Bake at 375° for 12-14 minutes or until puffed and golden brown. Serve warm.Yield: 1-1/2 dozen

  Crudités with Three Dips Recipe

  

Pesto-Yogurt Dip

• 1 cup ( 1 1/2 oz./42 g) fresh basil leaves
• 1 garlic clove (crushed)
• 1 tbsp. pine nuts
• 1 cup (9 oz./250 g) plus 2 tbsp. plain low-fat yogurt

Fresh Herb Dip

• 3/4 cup (6 fl oz./170 ml) sour cream
• 1 scallion, minced
• 2 tbsp. chopped parsley
• 1 tbsp. fresh chives, finely snipped
• 1 tsp. tarragon vinegar

Italian-Style Tomato Dip

• 3/4 cup (2 oz./56 g) sun-dried tomatoes (dry-packed)
• 1/3 cup (2 1/2 oz./75 g) cottage cheese
• 1/3 cup (2 1/2 oz./75 g) plain low-fat yogurt
• 1/2 cup (3/4 oz./21 g) fresh basil leaves

To Serve
1 lb. (450 g) mixed vegetable cudités, such as baby carrots, zucchini sticks, baby sweetcorn, green beans (blanched in boiling water for 1 minute), bell pepper strips, Belgian endive, and broccoli florets.

How to make it 



• For the Pesto-Yogurt Dip, crush the basil, garlic, and pine nuts into a paste with a mortar and pestle. Work in the yogurt a little at a time, until mixed. Season to taste. Transfer to a bowl, cover, and chill.
• For the Fresh Herb Dip, stir all ingredients together in a bowl until blended. Cover tightly and chill.
• For the Italian-Style Tomato Dip, place the sun-dried tomatoes in a heatproof bowl and pour over boiling water to cover. Leave to soak until the tomatoes are tender, about 30 minutes. Drain the tomatoes, pat dry, then finely chop. Purée the cottage cheese with the yogurt in food processor. Transfer to a bowl and stir in the tomatoes. Cover and chill.