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2 Quick Thanksgiving Appetizers

fig-and-brie-wonton

Tensions run at an all-time high in the kitchen on Thanksgiving day. Even the best laid plans are bound to go awry and everything always takes longer than expected. Add to that a hungry crowd counting down to mealtime and we’re talking stress!

We may not be able to remind you to give that turkey plenty of time to thaw or make sure you have an extra pumpkin pie, just in case, but we can help satiate your waiting dinner guests with a couple super quick Thanksgiving appetizers. A little food distraction goes a long way.

fig-and-brie-wontons

A cheese plate is a much-loved starter, but putting one together can quickly get expensive. Instead, choose your favorite cheese (we went with brie) and throw together these bite-size wontons.

What you’ll need for the Brie and Fig Wontons

Makes 20 wontons

About 1/3 pound brie cheese

About 1/2-3/4 cup fig jam

20 wonton wrappers

1 egg white

Place wonton wrapper on a clean work surface. Place about 1 teaspoon each of brie cheese and jam in center of wonton wrapper. Wet edges of wrapper and pinch corners to enclose filling, leaving a little open at the top so they don’t burst while baking. Place on baking sheet lined with parchment paper. Repeat process for the rest of the wontons.

Whisk egg whites with a little water. Brush egg wash on each wonton with pastry brush. Bake at 400 degrees for about 10-12 minutes, until lightly browned.

stuffed-mushrooms

Another appetizer that’s easy and always a favorite is sausage stuffed mushrooms. They’re a classic for a reason. Just make sure and save a couple for yourself before you serve them. They’ll disappear before you know it!

What you’ll need for the Sausage Stuffed Mushrooms

Makes 24

1/2 pound Italian sausage

1 egg, lightly beaten

½ cup breadcrumbs

½ cup gruyere or parmesan cheese, grated

¾ cup mozzarella cheese, grated

24 mini portobello mushrooms

Olive oil

Preheat oven to 350° F.

Brown sausage in a skillet over medium heat. While sausage is cooking, wipe mushrooms with a paper towel and snap stems off, leaving just the caps. Place caps upside down on an oiled 9 x 13 glass baking dish.

Drain cooked sausage on paper towels and add to a medium bowl to cool slightly. Add breadcrumbs, gruyere and egg to the sausage and stir to combine.

Scoop about a tablespoon of the sausage mixture into each of the mushroom caps. Drizzle with olive oil, sprinkle each mushroom with mozzarella and bake for 12-15 minutes, until heated through and cheese is melted.

stuffed-mushroom

When it comes to appetizers, presentation is almost as important as taste. Now’s the perfect time to pull out  your nice platters from the back of the cupboard. You might just be surprised at how pretty plating really does make everything taste better.

What’s your go-to appetizer? We’re always looking for new delicious recipes to try!

 

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