The crisp winter air, the twinkling lights, the joyful carols – there’s something truly magical about the Christmas season. And for me, that magic often revolves around food. I remember countless family gatherings where the appetizer spread was just as anticipated as the main feast. We’d all huddle in the kitchen, laughter echoing, while bowls of festive goodies disappeared almost as quickly as they appeared. This year, I’m bringing that warmth and cheer to your table with two absolute must-try Christmas snack and appetizer recipes that are not only delicious but also surprisingly simple to whip up.
Why You’ll Love These Dishes
These aren’t just any old Christmas snacks; they’re designed to be the stars of your holiday spread, offering both festive flair and incredible flavor. Whether you’re hosting a large gathering, looking for something to bring to a potluck, or simply want to treat your family to some holiday cheer, these recipes deliver. They’re quick enough to make even during the busiest December days, and they use readily available ingredients, meaning less stress and more joy for you. Plus, kids and adults alike adore them, making them perfect for any family celebration.
> “I made both of these for our office Christmas party last year, and they were the first things to go! Everyone kept asking me for the recipes. So easy and so festive!” – A delighted home cook
How These Recipes Come Together
Both of these Christmas delights follow straightforward processes, ensuring you spend less time in the kitchen and more time enjoying the festivities. For the first recipe, you’ll be combining creamy, savory ingredients with a touch of seasonal spice, rolling them into delightful bites, and chilling them to perfection. The second recipe involves a quick assembly of sweet and tender fruit with a crunchy, flavorful coating, baked until golden and irresistible. Each recipe is designed for maximum flavor with minimal fuss, making your holiday prep a breeze.
What You’ll Need
Recipe 1: Festive Cranberry & Herb Cheese Bites
- 8 ounces cream cheese, softened
- 1/2 cup dried cranberries, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1/4 teaspoon garlic powder
- Pinch of salt and black pepper
- 1/2 cup finely chopped pecans (or walnuts, for rolling)
- Crackers or pretzel thins, for serving
Recipe 2: Spiced Pear & Walnut Crostini
- 1 baguette, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 2 ripe, but firm pears (such as Bosc or Anjou), cored and thinly sliced
- 1/4 cup chopped walnuts
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of ground cloves
- 1/4 cup crumbled goat cheese (optional, for serving)
Directions to Follow
For Festive Cranberry & Herb Cheese Bites:
- Prepare the Base: In a medium bowl, combine the softened cream cheese, dried cranberries, parsley, chives, garlic powder, salt, and pepper. Mix until all ingredients are well incorporated and the mixture is smooth.
- Form the Bites: Spoon out small portions of the cream cheese mixture (about 1 tablespoon each) and gently roll them into bite-sized balls.
- Coat with Nuts: Place the finely chopped pecans (or walnuts) in a shallow dish. Roll each cream cheese ball in the nuts, pressing gently to ensure an even coating.
- Chill: Arrange the coated cheese bites on a plate or baking sheet lined with parchment paper. Refrigerate for at least 30 minutes, or until firm.
- Serve: Serve chilled with crackers or pretzel thins.
For Spiced Pear & Walnut Crostini:
- Prepare Crostini: Preheat your oven to 375°F (190°C). Place the baguette slices on a baking sheet. Drizzle lightly with olive oil and bake for 8-10 minutes, or until lightly golden and crisp. Remove from oven and let cool slightly.
- Combine Pears & Spices: In a small bowl, gently toss the thinly sliced pears with honey, ground cinnamon, nutmeg, and cloves until evenly coated.
- Assemble & Bake: Arrange the pear slices on the baked crostini. Sprinkle generously with chopped walnuts.
- Final Bake (Optional): If you prefer the pears slightly softened and warm, return the assembled crostini to the oven for an additional 5-7 minutes.
- Garnish and Serve: If using, crumble goat cheese over the warm crostini just before serving. Serve immediately.
Best Ways to Enjoy It
These festive treats are wonderfully versatile for serving. The Cranberry & Herb Cheese Bites are fantastic arranged artfully on a platter with a selection of crackers, perhaps even some fig jam on the side for an extra sweet-savory kick. As for the Spiced Pear & Walnut Crostini, they truly shine served warm, allowing the spices to fully bloom and the pears to be tender. A sprinkle of fresh thyme or a drizzle of balsamic glaze can elevate them further visually and flavor-wise, especially if you opted for the goat cheese. Don’t be afraid to mix and match them on your appetizer table – their contrasting textures and flavors complement each other beautifully.
Keeping Leftovers Fresh
For the Cranberry & Herb Cheese Bites, store any uneaten portions in an airtight container in the refrigerator for up to 3-4 days. They’re best enjoyed chilled. I don’t recommend freezing them, as the texture of the cream cheese can become grainy when thawed.
The Spiced Pear & Walnut Crostini are really best enjoyed fresh, as the crostini can lose its crispness over time. If you have leftover components, store the pear mixture and baked crostini separately in airtight containers in the refrigerator for up to 2 days. You can quickly re-crisp the crostini in a toaster oven or regular oven before reassembling with the pear mixture, and warm for a few minutes if desired.
Pro Chef Tips
- Soften Cream Cheese Properly: For the cheese bites, ensure your cream cheese is truly at room temperature. This makes it much easier to mix smoothly and roll without crumbling. If you’re short on time, remove it from the foil and microwave on low power (e.g., 50%) for 15-30 seconds, checking frequently.
- Chop Finely: For both recipes, finely chopping the cranberries, herbs, and walnuts ensures they adhere well and integrate perfectly into each bite, providing consistent flavor and texture.
- Balance Pear Firmness: When selecting pears for the crostini, look for ones that are ripe but still quite firm. Overly soft pears will become mushy when baked, while underripe ones won’t offer that sweet, tender bite.
- Don’t Overcrowd the Pan: When baking the crostini, ensure there’s enough space between each slice on the baking sheet for even crisping. This prevents them from steaming instead of toasting.
Creative Twists
- For the Cheese Bites:
- Spicier Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the cream cheese mixture for a subtle heat.
- Citrus Zest: A teaspoon of orange zest would brighten the cranberry and herb flavors beautifully.
- Different Roll: Instead of nuts, try rolling them in toasted sesame seeds, poppy seeds, or even more finely chopped herbs for a different visual and textural appeal.
- For the Pear Crostini:
- Sweet Swap: Instead of pears, thinly sliced apples (like Honeycrisp or Granny Smith) would also work wonderfully.
- Cheesy Swap: If goat cheese isn’t your favorite, try a sprinkle of crumbled blue cheese for a stronger, tangier flavor, or even some shredded Gruyère for a meltier option.
- Syrup Drizzle: A final drizzle of maple syrup or a spiced rum caramel sauce after baking would elevate the sweetness.
FAQ
Q1: Can I make these Christmas snacks ahead of time?
A1: Absolutely! The Cranberry & Herb Cheese Bites are perfect for making ahead. You can fully prepare them up to 2 days in advance and keep them chilled in the refrigerator. For the Spiced Pear & Walnut Crostini, you can bake the crostini rounds and prepare the spiced pear and walnut mixture separately up to a day ahead. Store them in airtight containers, then assemble and briefly warm before serving for the best results.
Q2: What if I have nut allergies in my family?
A2: No problem! For the Cranberry & Herb Cheese Bites, you can roll them in finely chopped gluten-free pretzels, toasted sesame seeds, or a mixture of different fresh herbs like parsley and chives for a vibrant green coating. For the Spiced Pear & Walnut Crostini, simply omit the walnuts. You could replace them with a sprinkle of toasted sunflower or pumpkin seeds for a similar crunch, or leave them out entirely.
Q3: Can I cut down on the sugar content in the pear crostini recipe?
A3: Yes, you can. The honey in the pear crostini recipe adds sweetness and helps bind the spices. You can reduce the amount of honey by half or even omit it if your pears are very ripe and sweet. The natural sweetness of the pears will still shine through, especially enhanced by the warm spices.
Festive Holiday Appetizer Platter (7 Festive Fixes)
Equipment
- Mini muffin tin
- Baking sheet
- Parchment paper
- Medium bowl
- Small saucepan
- Wooden skewers
- Small baking dish
- Microwave-safe bowl or double boiler
Ingredients
Cranberry Brie Bites
- 1 sheet frozen puff pastry thawed
- 1 wheel brie cheese (8-ounce)
- ½ cup whole berry cranberry sauce
- ¼ cup chopped pecans (optional)
- 1 egg beaten (for egg wash, optional)
Spiced Pecans
- 1 tablespoon unsalted butter melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon packed light brown sugar
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (or to taste)
- ¼ teaspoon garlic powder
- 2 cups pecan halves
Caprese Skewers with Balsamic Glaze
- 1 pint cherry or grape tomatoes
- 8 ounces small fresh mozzarella balls (bocconcini or ciliegine)
- 1 bunch fresh basil leaves
- ½ cup balsamic vinegar
- Wooden skewers
Mini Sausage Rolls
- 1 sheet frozen puff pastry thawed
- ½ pound breakfast sausage cooked and crumbled
- 1 tablespoon Dijon mustard
- 1 egg beaten (for egg wash)
Festive Fruit Skewers
- 1 cup green grapes
- 1 cup red grapes
- 1 cup fresh strawberries hulled and quartered
- 1 kiwi peeled and sliced
- Wooden skewers
Spinach Artichoke Dip (Warm)
- 1 package frozen chopped spinach (10-ounce), thawed and squeezed dry
- 1 can artichoke hearts (14-ounce), drained and chopped
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 2 cloves garlic minced
- Salt and black pepper to taste
- pita chips, baguette slices, vegetable sticks For serving
Chocolate-Dipped Pretzel Rods
- 1 bag pretzel rods (12-ounce)
- 1 bag chocolate chips (12-ounce) (milk, dark, or white)
- Sprinkles, crushed candy canes, or chopped nuts for decorating
Instructions
Cranberry Brie Bites
- Preheat the oven to 375°F (190°C) and lightly grease a mini muffin tin. Cut puff pastry into 12 squares and press each into a muffin cup.
- Place a piece of brie and a spoonful of cranberry sauce in each pastry square, optionally adding pecans. Brush the pastry edges with egg wash for a golden finish.
- Bake for 12-15 minutes until golden brown and bubbly, then let cool slightly before removing.
Spiced Pecans
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper. Whisk together melted butter, Worcestershire sauce, brown sugar, salt, cayenne pepper, and garlic powder in a bowl.
- Add pecan halves to the bowl and toss to coat evenly, then spread them in a single layer on the prepared baking sheet.
- Bake for 20-25 minutes, stirring halfway, until toasted and fragrant. Cool completely to allow them to crisp up.
Caprese Skewers with Balsamic Glaze
- For the balsamic glaze, simmer balsamic vinegar in a small saucepan over medium heat for 10-15 minutes until syrupy, then let cool.
- Thread cherry tomatoes, mozzarella balls, and basil leaves onto wooden skewers, repeating the pattern if desired.
- Arrange skewers on a platter and drizzle with the cooled balsamic glaze just before serving.
Mini Sausage Rolls
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Unroll puff pastry and spread Dijon mustard over it.
- Crumble cooked sausage over half of the pastry, then fold the other half over the sausage and press gently.
- Cut the pastry into 1×2 inch rectangular strips, transfer to the baking sheet, and brush tops with beaten egg.
- Bake for 15-18 minutes until golden brown and puffed.
Festive Fruit Skewers
- Thread alternating pieces of green grapes, red grapes, strawberries, and kiwi onto wooden skewers. Arrange on a platter.
Spinach Artichoke Dip (Warm)
- Preheat oven to 375°F (190°C). In a medium bowl, combine thawed spinach, chopped artichoke hearts, mayonnaise, sour cream, Parmesan, mozzarella, and minced garlic. Season with salt and pepper.
- Transfer the mixture to a small baking dish.
- Bake for 20-25 minutes until bubbly and lightly golden on top. Serve warm with dippers.
Chocolate-Dipped Pretzel Rods
- Line a baking sheet with parchment paper. Melt chocolate chips in a microwave or double boiler until smooth.
- Dip each pretzel rod halfway into the melted chocolate, tap off excess, and immediately add desired toppings.
- Place dipped pretzels on the baking sheet and refrigerate for 15-20 minutes until the chocolate is set.