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Easy appetizers for holiday entertaining

appetizer toasts on white board

Three appetizers that start with a baguette. Each is topped with something different for a colorful presentation.

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
  • 68 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

  1. Toss the mushrooms with a little olive oil and sprinkle with salt and fresh thyme.
  2. Spread onto a baking sheet lined with parchment paper.
  3. Roast in a 425º oven for about 30 minutes or until tender. Turn halfway through roasting.
  4. Spread each slice of toast with creme fraiche and top with a teaspoon of roasted mushrooms.
  5. Sprinkle with fresh parsley and serve.

Paté with Shallot Confit on Toasts

  1. 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

  1. 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.
  2. Spread the mozzarella di Bufala on each toast slice.
  3. Top with roasted tomatoes and
  4. 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.

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