Hi Everyone! ‘Tis the season to make and eat food deliciousness for 45 days straight!! And what is the FIRST thing your guests will want when they walk through that door (besides a delicious beverage)… Appetizers!! Appetizers are great because you can either have a few before a big meal (like Thanksgiving, for example) or you can make a whole meal out of them on their own!
In my recent Thanksgiving Day Game Plan post, I listed a lot of options for making a quick appetizer plate out of (mostly) store-bought options. In this post, I will be going more in-depth on some of the specifics as well as offering recipes for homemade appetizer deliciousness. Hope you enjoy!
Nuts and such
Every appetizer plate deserves a good bowl of nuts, in my honest opinion. As mentioned in my previous post, you can find some great pre-made ones (rosemary marcona almonds are my fave) but, if you have some time, homemade toasted nuts are definitely worth it! Here are some of my favorites:
Mixed Nuts, toasted or raw – pick your favorites and mix!
Dips
OOOOH, I love me a good dip! So many choices, so little time!! I’ve made so many in my life, it’s hard to keep track but I have listed my very favorites for you, here. You are so welcome 😊
Cannellini Bean Dip (I keep this in a jar in my fridge and have been known to eat it with a spoon, it’s so good!)
Roasted Red Pepper Macadamia Nut Dip by Amy Chaplin (sooooo amazing – people rave about this MONTHS after they have it!)
Cauliflower Hummus – I’ve said it before and I’ll say it again: this is fantastic! Your friends won’t believe it’s cauliflower. And it’s quick!
Tapenade – if you’ve never had it, now’s the time. This olive paste tastes fantastic on crackers, veggies, and pasta. I’ve made my own but find the deli section at the grocery store usually has a much finer version that I can get in five minutes :).
Cheeses
So, you may be thinking, “How does cheese figure in to a dairy-free appetizer plate? Well, my friends, there are amazing things happening these days and one of which is the preponderance of dairy-free cheeses EVERYWHERE!! Now, you may be wondering why I don’t just make my own cheese – and it’s a fair question. I will make toasted nuts, dips, and desserts galore but I just can’t bring myself to make something that others have so wonderfully made for me! The quality out there these days is shockingly good – guests at my last dinner party truly didn’t believe me when I told them the cheese rounds and balls they were lapping up were made from cashews! So, which pre-made cheeses do I like best? Here’s a quick list:
- Myoko’s brand Cream Cheese and Cheese Rounds: the versions of these I have purchased are made with cashews and taste really good on their own. At my last gathering, I served the rounds both plain and in balls (you can roll them in nuts, seeds, or dried fruit). They were a hit on crackers, dipped with veggies and spread onto fruit slices.
- Kite Hill Cream Cheese: this brand is usually made with almond milk and I use it when I am making spreads that require cream cheese in the spread. In fact, I used it in the crème fraiche topping for my Pumpkin Soup recipe, recently.
- Violife Parmesan Wedge: This is a starch-based cheese made with coconut oil and potato and rice starches. Although I wouldn’t eat it every day, it will certainly serve in a pinch. Having said that, it is nut-free for those with nut sensitivities.
The Extras
So, we’ve got the “anchors” for the appetizer plate but what are you going to put all of this stuff on? Enter, the fruit and veggie portion of our event. I love sliced veggies with the aforementioned dips and usually stick to my four favorites: bell peppers (minis kept whole or large ones, sliced), carrots, celery, and cucumbers sliced into rounds. However, a good raw cauliflower or broccoli floret display can also look lovely.
Fresh fruit can also be an exciting, and often overlooked, part of the platter. Grape bunches, sliced figs or stone fruit (depending on the season), berries, etc. are all a nice compliment to the savory elements.
As for crackers, I don’t usually make my own – same reason as the cheese. There are so many good ones out there: Hu Crackers, Simple Mills, Mary’s Gone Crackers, Jilz…these are all great options!
I also love some briney additions: good-quality olives from the olive bar at your grocery store, marinated cippolini onions (also from the olive bar, unless you can find good jarred ones), peppers, or even a good kimchi!
There are ALL sorts of options out there so make it your own. And don’t feel like you have to put out a TON of stuff for a good appetizer selection. A few simple items, if done well, will taste great and impress your guests. Happy hosting!
