Easy appetizers for holiday entertaining
Three appetizers that start with a baguette. Each is topped with something different for a colorful presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Category: appetizer
- Method: easy
Ingredients
Scale
1-2 Baguettes sliced thin
Roasted Mushroom Toasts
- one pound mixed mushrooms, trimmed and sliced
- olive oil
- salt
- fresh thyme
Paté with Shallot Confit
- one package smooth paté mousse
- 6–8 shallots
- olive oil
Winter Tomato Basil & Fresh Mozzarella on toasts
- one container fresh mozzarella (mozzarella di bufula)
- one pint cherry or grape tomatoes
- fresh basil
- olive oil
- salt & pepper
- balsamic glaze
Instructions
Roasted Mushroom Toasts
- Toss the mushrooms with a little olive oil and sprinkle with salt and fresh thyme.
- Spread onto a baking sheet lined with parchment paper.
- Roast in a 425º oven for about 30 minutes or until tender. Turn halfway through roasting.
- Spread each slice of toast with creme fraiche and top with a teaspoon of roasted mushrooms.
- Sprinkle with fresh parsley and serve.
Paté with Shallot Confit on Toasts
- Spread each toast with a thick smear of paté and top with the shallot confit and serve immediately.
Winter Tomato Basil & Fresh Mozzarella on toasts
- Prepare the tomatoes by tossing in olive oil and salt & pepper and bake in a 400º oven for about 15 minutes being careful not to let them burn.
- Spread the mozzarella di Bufala on each toast slice.
- Top with roasted tomatoes and
- Add a basil leaf and serve immediately.
Notes
The mushrooms, the shallot confit and the roasted tomatoes could all be prepared a few days ahead and then warmed up slowly on the day needed. Store in air tight containers in the refrigerator for up to three days.