Once the excitement of all those holiday invitations starts to wear off, you realize you have to come up with something to bring. Not sure what food to bring to a holiday party? Check out these options.
What’s a holiday party without a meat and cheese tray? It’s a classic appetizer option that lets meat and cheese take center stage. If you’re not sure how to make a meat and cheese tray, you’ll be happy to hear there’s no wrong way to make one. You can make it as simple as a single type of meat and cheese with some crackers, or you can go all out with fancy additions and a magazine-worthy presentation. This appetizer option is fully customizable based on what like to eat.
The meat and cheese are the most prominent parts of the tray. Choose two or three of each to serve up a variety that satisfies different taste preferences. Any cooked cold meat works. Turkey and salami are popular options.
Cheese options are also versatile. Choose mozzarella, cheddar, Brie, Havarti, Swiss or other favorite cheeses. You can also include crumbled cheese or cheese spreads. A good way to mix up the selection is to choose cheeses with different textures.
If you want to add other food items to the platter, consider these options:
Once you choose the parts of your meat and cheese tray, it’s time to design the presentation. You can use a large serving tray, wooden cutting board or slate cheese board. When arranging the components, think about the different colors and textures. Play with different arrangements to create a colorful, balanced look. If you include condiments, scoop them into cute ramekins or small decorative containers.
The garnishes add the finishing touch to the presentation. Fresh herbs and leafy greens work well as garnishes. Add plenty of cheese knives, spoons, forks and other serving utensils.
Give your fellow party-goers quick meat appetizer finger foods with antipasto skewers. Like the classic meat and cheese tray, this option is versatile and easy to adjust based on your preference.
The basic idea is to slide small bite-size pieces of items that normally go on into antipasto onto small skewers. These ingredients can vary to make your tastes. Choose your ingredients, cut them into small pieces or divide them into sections, and slide them onto wooden skewers. For short skewers, place one of each item on each one. For a longer skewer, repeat the pattern from one end to the other.
Some ideas for antipasto skewer ingredients include:
Sliders offer just enough amazing flavor without filling you up, which makes them perfect for appetizers. Like so many other easy Baton Rouge holiday appetizers, you can completely customize them to match your preferences or the theme of the party.
Start with a good slider bun. You want something that holds up well, so the party guests can easily grab the mini sandwiches without them falling apart. Fill the sandwiches with your favorite varieties of cold meat and cheese. Add toppings to each sandwich, or bring bowls or plates of sandwich toppings, so everyone can make their sandwiches the way they like them.
If you need some inspiration, try some of these sliders:
Crostini is a fancy name for mini toasts topped with almost endless combinations of toppings. They’re perfect for parties because they’re small and easy to eat.
Baguette slices work well as the base for your crostini. Cut the bread into slices. You want the slices thin enough so you can eat the crostini easily yet thick enough to hold up well as you’re eating them. You can leave the baguette slices fresh, or you can toast them before topping them to give them a satisfying crunch.
Topping your crostini with smoked salmon is an easy option that looks beautiful and tastes even better. Start by spreading cream cheese on the baguette slices. Top the crostini with thinly sliced smoked salmon. Sprinkle fresh dill on top of the salmon to balance out the flavor.
Wow your fellow holiday partygoers with these additional crostini ideas:
Smoked salmon dip is a delicious way to incorporate the rich flavors of salmon into the holiday menu. The smoked salmon permeates the creamy base of the dip. Serve it with your choice of crackers.
To make the dip, coarsely chop or mince 4 ounces of thinly sliced smoked salmon, and set it aside. Cream together eight ounces of softened cream cheese, ½ cup of sour cream, one teaspoon of prepared horseradish, a splash of fresh lemon juice, salt, pepper and fresh dill to taste. You can also add chopped onions to the mix. Stir in the minced smoked salmon.
This dip is easy to make ahead of time. It tastes better after being chilled, so you can make it in the morning to save time as the party gets closer.
Serve up an appetizer with an Italian flair with baked mozzarella. The fresh mozzarella gets melted into a pool of flavorful marinara sauce to create a perfect dip to go with crusty baguette slices.
Start by sautéing minced garlic and onion in an ovenproof skillet with a touch of olive oil. Cook the garlic and onions for about 3 to 5 minutes. Pour in 32 ounces of your favorite marinara sauce. Add salt, pepper and red pepper flakes to taste. Simmer for a few minutes.
Add 1 pound of fresh mozzarella in the center of the sauce. Place the whole thing into a 300-degree oven for about 20 minutes or until the cheese melts. Garnish the dish with chopped fresh basil.
Pull-apart cheesy bread is a warm, gooey, delicious appetizer option that guests will devour. You’ll start with a loaf of Italian bread. Cut lines going lengthwise and widthwise across the bread, but don’t cut all the way through. Leave the bottom of the loaf intact to hold it all together. Make the lines about 1 inch apart in both directions to form lots of slits on the bread.
Mix one stick of melted butter, five cloves of minced garlic and a few sprigs of chopped fresh parsley. Brush the mixture onto the bread, covering the top and the slits you created in the bread. Tuck your favorite type of cheese into all the cuts. Mozzarella, fontina and cheddar work well for this bread. You can shred the cheese to make it easier to fit into the slits, or you can cut slices of cheese into thin strips.
Once you have your bread loaded with cheese, wrap the whole thing in foil. Bake the bread at 350 degrees for about 20 minutes. You want the cheese to be melty and the bread to be hot and toasted. Take the bread out of the foil, and let the guests tear off chunks of this delicious appetizer.
Mini frittatas are easy to serve as an appetizer because they are already in individual servings. They’re also very versatile since you can add almost any mix-ins you want.
Start by making your egg mixture. Whisk together 16 large eggs, one tablespoon of chives and salt and pepper to taste.
Now you’re ready to prepare your mix-ins. You can use traditional breakfast-style meats, such as bacon and sausage, but you can also get creative with your frittata. Try some of these combinations:
Once you choose your frittata fillings, prepare them to go into the egg mixture. Chop cooked meat into small pieces. Partially cook and cool hard veggies like asparagus ahead of time. Stir your selected mix-ins into the egg mixture. Spray the cups of a mini muffin tin with cooking spray. Scoop the egg mixture into the muffin tins, making sure the mix-ins disperse well.
Bake the mini frittatas at 400 degrees for about 8 to 10 minutes. When you take the frittatas out of the oven, make sure the egg mixture sets. If you need to reheat the frittatas later, put them in a 325-degree oven just long enough to warm them.
Baked Brie is another classic holiday appetizer option. You can change up the way you make the baked Brie to give it a new flavor. It’s simple to make, but the results look and taste extravagant.
For all the options, you’ll need a wheel of Brie. You can add a variety of toppings to the Brie before or after you bake it. Pop it in the oven at 350 degrees, and bake the cheese for about 10 minutes or until it starts to get melty and oozy.
Try some of these options:
Serve the baked Brie with crackers, bread slices or other accompaniments.
Stuffed dates seem fancy, but they’re very easy to make. Medjool dates work best for this appetizer because of their large size. Start by cutting a slit lengthwise in each date. Remove the pit. Put a little scoop of goat cheese inside each date, and gently squeeze the date back together to close it. Cut a piece of prosciutto just large enough to cover the date. Wrap the meat around the date to cover it. You may want to use toothpicks to keep the dates closed and to keep the prosciutto in place.
These Baton Rouge holiday appetizers work well because you can easily make them ahead of time since you don’t serve them hot. They transport easily if you’re heading out to a holiday party.
Whether you need to feed a crowd or just a cozy group of guests, you can always turn to meatballs. Served on special small plates with toothpicks or tiny forks, they’re among the best appetizers for any holiday party.
Of course, you can’t just give hungry visitors plain meatballs. Get creative and festive with a tangy, slightly spicy cranberry glaze. This two-ingredient sauce comes together quickly and easily, making it a great holiday appetizer recipe.
Begin by making your favorite meatball recipe. You don’t have to choose lean ground beef. Ground turkey, chicken or pork will also work well. If you’re under a serious time crunch, you could even buy large bags of premade meatballs. Just be sure the meatballs you hand-form or purchase are bite-sized.
Cook your meatballs per your recipe or given instructions. While you wait, stir together half a can of your favorite brand of jellied cranberry sauce and a standard 12-ounce bottle of chili sauce in a saucepan. Mix your sauces, stirring continuously over low to medium heat until they are combined. Then, bring the sauce to a boil. Lower the temperature and cook for five more minutes. Then set the sauce aside.
When your meatballs are ready, add them to the sauce in the pan. Cook everything for another five minutes over low heat. Then, carefully line up your meatballs on a seasonal platter. Don’t be surprised if they disappear in a flash!
Versatile crostini accepts almost any type of ingredient well, including seafood.
For this holiday appetizer recipe, you’re going to learn the secrets behind pulling together a hot crab crostini that’s truly out-of-this-world. It only requires about an hour of your time. You can hold off on making your hot crab crostini until the last moments before merry partiers arrive at your doorstep.
You’ll need a crostini base, which can consist of 24 angled slices of bread from a crusty, fresh baguette. Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with foil. Lay the bread slices on the sheet and brush them with as much olive oil or melted butter as you need for complete coverage. When your oven is ready, toast them for no more than five minutes so they firm up and have a slightly toasted texture.
While your crostini are toasting, combine the following ingredients:
When you remove your crostini from the oven, add a heaping dollop of the crab mixture onto each one. Then, pop the whole tray back into the oven for five more minutes to warm everything.
The resulting hot, cheesy crab crostini will be sure to be named one of your best appetizers of this year’s holiday party season!
What’s on your holiday party menu? When you need ingredients for cheese and cold meat appetizers in Baton Rouge, Milford’s on Third is your go-to spot. Our high-quality products make your favorite holiday appetizer recipes even better with results that are sure to earn you praise at your next holiday party. See us at the Watermark hotel, and kick off the holiday party season with all the ingredients you need to shine.
Don’t feel like cooking? Be sure to get in touch for a catering quote in advance of your event. You can also call us at 225-408-2600 with general catering questions. We’re happy to provide catering for any holiday party in and around the Baton Rouge area!
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