Posted December 20, 2010

The holidays are nearly upon us, less than a week to go! That means it’s time for a funday Monday post!

Keeping with this month’s theme this article has a holiday flare, but instead of focusing on party etiquette or spicing up the festivities, it will focus on mouthwatering, simple holiday party appetizers.

Whether you’re hosting a party, attending a friend’s soiree or looking for some simple starters to serve before your big holiday feast, these scrumptious options require very few ingredients, very little preparation time, are easy to transport and are guaranteed to delight the palate.

Cheese Stuffed Dates Wrapped in Bacon

What you’ll need:

• blue cheese (or substitute goat cheese or Gorgonzola)
• dates (pitted)
• bacon (strips cut in half)
• toothpicks

Directions: Pit the dates by slicing open one side. Stuff with blue cheese, wrap tightly with a half strip of bacon and secure with a toothpick. Place on a baking tray and bake at 400 degrees for 5 minutes. Turn over and bake for another 5 minutes or until bacon is crisp.

For an alternative to the above delectable treat that requires no cooking, substitute prosciutto for bacon. Simply pit the dates by slicing open one side, stuff with blue cheese, wrap tightly with a half strip of prosciutto, secure with a toothpick and serve!

Caprese Bites

What you’ll need:

• grape tomatoes
• fresh basil leaves
• bite-size mozzarella balls
• long toothpicks or skewers
• olive oil
• balsamic vinegar
• salt and pepper

Directions: On each skewer, add one grape tomato, basil leaf and mozzarella ball. Once completed, align all skewers on a serving platter, drizzle with olive oil and balsamic vinegar, and sprinkle with salt and pepper. Keep chilled until ready to serve.

Spinach Stuffed Mushrooms

What you’ll need:

• 24-30 large white mushrooms (cleaned; stems removed and finely chopped)
• olive oil
• 1 egg
• 1 (10 oz.) package of frozen chopped spinach (thawed and drained)
• ½ cup grated Parmesan cheese (save ¼ for topping)
• ½ cup shredded smoked Gouda cheese
• ¼ cup dry bread crumbs
• 1 teaspoon minced garlic
• ¼ teaspoon freshly grated nutmeg

Directions: Brush mushrooms with olive oil, bake round-side-up at 400 for 10 minutes. In a bowl, beat the egg, and then mix in all other ingredients, including the chopped mushroom stems. Generously fill each mushroom cap with the spinach mixture. Top each with a sprinkle of Parmesan, cook for 5-10 minutes and serve.

Smoked Salmon Cucumber Cups

What you’ll need:

• 2 medium cucumbers
• 6 oz. of smoked salmon (cut into strips)
• ½ cup of sour cream
• 1 tablespoon chopped fresh dill
• ½ teaspoon salt
• 1 tablespoon lime zest
• Baby herb sprouts for garnish (optional)

Directions: Slice the cucumber into 1-inch slices. Use a small spoon or melon baller to scoop out seeds and form a bowl in each cucumber slice. Mix together sour cream, dill, lime zest and salt. Fill cucumber cups with the sour cream mixture, top with a rosette of smoked salmon and garnish with baby herb sprouts. Keep chilled until ready to serve.

Greek Salad Skewers

What you’ll need:

• grape tomatoes
• cucumber
• feta cheese
• kalamata olives
• olive oil
• oregano
• long toothpicks or skewers

Directions: On each skewer, add one slick of cucumber, one cube of feta cheese, one grape tomato and top with one Kalamata olive. Once completed, align all skewers on a serving platter, drizzle with olive oil and sprinkle with oregano. Keep chilled until ready to serve.

Savory Dried Apricot Bites

What you’ll need:

• dried apricots
• blue cheese (or substitute goat cheese or Gorgonzola)
• pistachios (shelled); (or substitute almonds)
• honey
• fresh ground pepper

Directions: Place the dried apricots on a serving platter. Top each apricot with blue cheese, drizzle with honey and sprinkle with chopped pistachios. Add fresh ground pepper and serve!

Bon Appétit!