In the market for some healthy(ish) appetizers to take to a party this holiday season? Or maybe you’re hosting and want to offer some new, healthier options at your table. Regardless of WHY you need them, we’ve got you covered! See our round up of awesome, tasty apps that are sure to please the crowds this holiday season and kick off your New Year with some good eats!
SWEET POTATO ROUNDS WITH HERBED RICOTTA AND WALNUTS
INGREDIENTS
- 1 in large sweet potatoes sliced into ¼-inch rounds
- Grapeseed or olive oil
- Ground cinnamon
HERBED RICOTTA:
- 1 cup whole milk ricotta cheese
- 1-½ teaspoons Italian seasoning
- 1 tablespoon + 1 teaspoon local honey
- ¼ teaspoon sea salt or to taste
FOR SERVING:
- 1 cup raw walnuts roasted and chopped
- ¾ cup dried cranberries
- local honey
INSTRUCTIONS
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Add all of the ingredients for the herbed ricotta to a small bowl and stir well to combine. Refrigerate until ready to use.
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Preheat the oven to 400 degrees F. Add the sweet potato slices to a large mixing bowl and drizzle with grapeseed or olive oil. Sprinkle sea salt and ground cinnamon over rounds. Use your hands to rub the oil and seasoning on both sides of the sweet potato rounds. Arrange rounds on a large baking sheet (or two if necessary). Bake for 20 minutes. Flip the rounds, then bake for another 17 to 20 minutes, or until rounds are cooked through and crispy on the edges
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Spread walnuts on a baking sheet. 10 minutes before the potato rounds are finished cooking, place the walnuts in the oven to roast.
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Remove sweet potato rounds and walnuts from the oven. Place walnuts on a cutting board and chop.
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Place oven on high broil setting and move the oven wrack second to the top shelf. Place a dollop of herbed ricotta on each sweet potato round and place in the oven for 2 minutes, just until ricotta is melty and warm.
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Add chopped walnuts and dried cranberries to the rounds. Drizzle with honey and serve!
Thanks for the above recipe from The Roasted Root.
ENDIVE SALAD BITES WITH PEARS, BLUE CHEESE AND PECANS
INGREDIENTS
FOR THE DRESSING:
- 2 tablespoons white balsamic vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon pure maple syrup
- 1/4 cup extra virgin olive oil
- salt and pepper, to taste
FOR THE ENDIVE FILLING:
- 1 head belgian endive
- 1 medium pear, cored and cut into small cubes (about 1 cup)
- 3 tablespoons crumbled blue cheese
- 1/3 cup dried cranberries, coarsely chopped
- 1 tablespoon chopped fresh Italian flat leaf parsley
- 1/4 cup chopped toasted pecans*
INSTRUCTIONS
PREPARE THE DRESSING:
- Place all dressing ingredients in a mason jar and shake vigorously until combined.
PREPARE THE ENDIVE BITES:
- Cut the base off of the head of endive and separate the spears. Wash thoroughly and blot dry gently.
- Place the pear, blue cheese, cranberries, and parsley in a small bowl. Add half of the dressing, reserving the other half for another use, and toss gently to combine.
- Divide the filling evenly between the endive spears, and top with the pecans just before serving. Enjoy!
Above recipe from Flavor the Moments.
BAKED ZUCCHINI BALLS
INGREDIENTS
- 1 1/2 cup raw zucchini ,not peeled, finely diced, (about 1 large zucchini)
- 3 eggs , size 6
- 1 garlic clove , finely crushed
- 1 1/4 cup Gluten Free Panko Crumbs
- 3 tablespoon fresh mint ,finely chopped
- 3/4 cup grated cheese I used edam
- 1 teaspoon salt
INSTRUCTIONS
- Preheat oven to 350 F (180 C).
- Wash the zucchini and remove the ends, keep the skin on for extra fibers.
- Finely dice the zucchini in small cubes of about 2 mm.
- Place the small zucchini cubes into a mixing bowl and using a spoon, combine with eggs, garlic, gluten free Panko crumbs, mint and cheese. Adjust salt and pepper regarding taste.
- It will form a moist batter that comes easily together. If too moist or stick too much to your hands, add slightly more crumbs, 1 tablespoon at a time until you can easily shape balls with your hands. You should not use more than 4 extra tablespoon of gluten free panko crumbs.
- Form golf size balls rolling the batter into your hands,.
- Place each balls onto a greased cookie sheet. I used 1 tablespoon of olive oil to rub onto the cookie sheet.
- Shape the balls until no more batter left. I made 16 balls with this batter.
- Bake for 20 minutes or until the outside is golden and crispy.
- Serve immediately with dip of your choice or serve cold in kids lunchboxes.
- Remove wrap and bake before serving.
Herbs: Feel free to use dried mint if preferred. If you don’t like mint the recipe works without herbs or replace by your favorite herb like parsley, cilantro, dill or basil.
Cheese options: This recipe works well with any hard grated cheese like cheddar, Colby cheese, emmental or mozzarella. Low fat cheese works as well. Use your favorite cheese flavor.
Crumbs: If you tolerate gluten, you can swap gluten free panko crumbs by wholegrain crumbs as well or regular panko crumbs
Make ahead/store/freeze: Can be prepared in advance, store the tray with the prepared zucchini balls in the fridge, cover with plastic wrap up to 24 hours before baking or freeze on the tray. After 2 hours in the freezer, the balls are hard enough to be transferred onto an airtight plastic box. Keep up to a month in the freezer. No need to defrost. Bake frozen following the usual baking instruction until golden brown.
Recipe courtesy of Sweet As Honey.
