The holiday season is a busy time for a lot of people. Office parties, out of town relatives, cocktails with the neighbors....whew, it can all be a bit overwhelming.
I suppose, you could just swing by the grocery store and pick up some of that clam dip in the plastic tub, right? Throw down some Ritz crackers on that Dollar Store serving platter and pat yourself on the back for a job well done.
I've got you covered! Here are three easy Hors d'oeuvres options that are quick to make and impressive to serve.
Baked Camembert with Sun-Dried Tomatoes (serves 8)
8 oz. round of Camembert (sold in a wooden box)
1/4 cup sun-dried tomatoes (packed in oil), drained and chopped
2 garlic cloves, sliced
1 tablespoon fresh thyme leaves
1 tablespoon olive oil
Heat oven to 375. Remove the Camembert from its wrapping, return it to the wooden box (discard lid), and place on a baking sheet.
Top with sun-dried tomatoes, garlic and thyme. Drizzle with oil and bake until soft for 10-15 minutes.
Serve immediately with sliced bread
Pears with Blue Cheese and Prosciutto (serves 8)
2 pears, each cut into 8 wedges
2 teaspoons fresh lemon juice
1 cup arugula
3 ounces blue cheese, cut into small pieces
6 ounces thinly sliced prosciutto, cut in half lengthwise
In a large bowl, toss the pears and the lemon juice
Layer a slice of pear, an arugula leaf, and a piece of cheese on a piece of prosciutto and roll up.
New England Style Crab Dip (serves 8-10)
1 cup mayonnaise
1 8 oz package cream cheese (room temperature)
2 tablespoons lemon juice
3 teaspoons seafood seasoning (Old Bay)
1 pound fresh crab meat
1/2 cup finely crushed ritz crackers
2 tablespoons fresh chopped chives
2 tablespoons capers
2 teaspoons chopped parsley
additional chives or parsley for garnish
Preheat oven to 350F. Spray a round 1 1/2 quart baking dish with cooking spray.
In a bowl, mix mayo, cream cheese, juice and seasoning. Stir in crab meat, crackers, chives, capers and parsley. Spoon into baking dish.
Bake uncovered for 35 minutes or until hot and bubbly. Garnish with additional chives and/or parsley then serve hot with baguette.