Root vegetable crostini
Beets, sweet potatoes, and potatoes make an unexpeted base for these winter crostinis. Top with your favorite combinations and serve hot or cold.
Pepper poppers - Two ways
Mini bell peppers, cut lengthwise, stuffed with goat cheese and hommus, served cold, or stuffed with goat cheese, wrapped with prosciutto, and heated. Perfect either way!
Easy Holidy Appetizer Recipes
24 mini bell peppers, red, yellow, orange, cut in half lengthwise and seeded
4 oz hommus
8 oz goat cheese
4 oz prosciutto, sliced thin, cut in half
parsley, minced
Preheat oven to 35o°. Stuff half of the peppers with goat cheese, wrap with prosciutto, place on baking pan lined with parchment paper. Bake for 10 minutes, until prosciutto is slightly crispy, cheese is melted, and pepper is slightly softened. Let cool before serving.
While prosciutto-wrapped peppers are baking, fill remaining pepper halves with a spoonful of hommus, top with some goat cheese.
Place all peppers on a serving tray and sprinkle with parsley.
2 potatoes, sliced to 1/2-in thickness
2 sweet potatoes, sliced to 1/2-in thickness
2 beets, sliced to 1/2-in thickness
thyme
salt
pepper
olive oil
Toppings: caramelized onions, goat cheese, blue cheese, candied walnuts, smoked salmon, horseradish cream, minced parsley, minced dill
Preheat oven to 450°. Toss potato, sweet potato, and beet slices with olive oil, thyme, salt, and pepper. Bake on parchment lined baking pan for 20 minutes, until vegetables are slightly crispy.
Top with your favorite combination of flavors: warm caramelized onion-and-blue cheese on beets topped with parsley, warm blue cheese-and-walnut on sweet potatoes topped with parsley, cold smoked salmon-and-horseradish cream on potatoes topped with dill
For more delicious recipes, check out the Habib​’​s Home Cooking blog.