15 cold dinner aperitif recipes for the holidays
There’s nothing better than a cold aperitif for the holidays, which is easy to prepare! Perfect for making a last-minute gourmet aperitif.
Sun-dried tomatoes with avocado mousse and toasted bread
Avocado mousse for aperitif. Credit: Istock
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Ingredients:
– 3 lawyers
– 1 lemon juice
– 3 tablespoons of fresh cream
– Salt and pepper
– 1 tablespoon chopped cilantro
– toasted bread slices
Preparation:
1. In a bowl or using a mixer, mix the avocado, crème fraîche and lemon juice. Add salt, pepper and chopped coriander.
2. Spread the toasted bread slices with avocado mousse and top with sun-dried tomatoes.
Smoked salmon rolls
Salmon rolls with wheat crepe. Credit: Istock
Ingredients:
– 5 large wheat pancakes
– 9 slices of smoked salmon
– dill sprigs
– 5 tablespoons of heavy cream
– 1/2 lemon
– Salt and pepper
Preparation:
1. Spread the wheat crepe on the work surface and spread the crepe with a thin layer of cream. Salt and pepper.
2. Arrange the smoked salmon on fresh cream and sprinkle the slices with lemon juice. Sprinkle with chopped dill sprigs.
3. Roll the pancakes and cut them into pieces of equal size. Put an option to catch the rolls.
4. Keep the twists chilled until ready to serve.
Crab tartlets
Crab tartlet for a cold snack. Credit: Istock
Ingredients:
– 1 pastry dough
– 200 g of cheese (cream cheese)
– 200 g of crab
– Chopped onion
– 2 tablespoons of mayonnaise
– 2 chopped onions
Preparation:
1. Preheat the oven to 180°C.
2. In a large salad bowl, mix cheese and crushed crab. Then add chopped onions and shallots. Cool book.
3. Roll out the pastry on a floured work surface and cut out circles using a glass or cookie cutter. Place the circles of the pies in the pie molds and tap the bottom. Spoon in the crab mixture.
4. Bake the mini crab cakes for about fifteen minutes. Leave to cool.
Salmon Rillettes
Spreadable salmon foam. Credit: Istock
Ingredients:
– 400 g of fresh salmon
– 1 spare cube
– 200 g of smoked salmon
– White yogurt
– Salt and pepper
– 1 tablespoon chopped dill
Preparation:
1. Cook fresh salmon with broth for about 10 minutes. While cooking, finely chop the smoked salmon.
2. Arrange the smoked salmon and crumbled cooked salmon in a large salad bowl. Add fresh cream, white yogurt, lemon juice and dill. To mix things up.
3. Leave in the refrigerator for at least 4 hours.
4. To enjoy with toasted bread or even crackers!
Mini Quiche Lorraine
Mini Quiche Lorraine is a traditional cold aperitif. Credit: Istock
Ingredients:
– 1 pastry dough
– 2 eggs
– 200 g sliced mushrooms
– 50 g of grated cheese
– 200 g of pork
– 25 g of milk
– 100 g chopped onion
– Salt, nutmeg, pepper and onion
Preparation:
1. Heat the oven to 200°C.
2. Chop the onion and cut the fresh mushrooms into small pieces.
3. Roll out the pastry dough and make circles using a glass or cookie cutter. Arrange the macaron circles in mini quiche molds. Decorate with preparation.
4. Bake the quiches for about 30 minutes, until the dough is golden. 5. Leave the Lorraine mini men to cool.
Ham and olive cake
Cake with ham and olives for cold food. Credit: Istock
Ingredients:
– 200 g of flour
– 4 eggs
– 12 g of milk
– Salt and pepper
– Olive oil
– 200 g of chopped ham
– 150 g of green olives
– 1 packet of dry yeast
– grated cheese
Preparation:
1. Combine flour, eggs, baking powder, milk and olive oil. Salt and pepper.
2. Add diced ham and green olives, then mix everything together. Pour the batter into a cake pan lined with parchment paper.
3. Bake the ham cake at 200°C for 30 minutes. Cool and serve cold.
Mini cheese gougères
Mini yogurt pastry gougères with salt and cold cream. Credit: Istock
Ingredients:
– 200 g of flour
– 4 eggs
– 200 g of chopped ham
– 150 g of green olives
– 10 g of milk
– Salt and pepper
– Olive oil
– grated cheese
Preparation:
1. Combine eggs, milk, oil, salt, pepper and flour.
2. Add chopped ham and pitted green olives.
3. Pour the batter into the cake pan and bake for 30 minutes. Cool before serving.
Cucumber rolls stuffed with feta cheese
Cucumber rolls with cheese and salmon. Credit: Istock
Ingredients:
– 1 large cucumber or 2 small cucumbers
– 20 g of onion
– 50 g of crushed walnuts
– 2 cloves of garlic
– 300 g of feta cheese
Preparation:
1. Crush the walnuts and chop the last one together with the cucumbers. Squeeze the garlic in a salad bowl and add the feta cheese. To mix things up.
2. Peel the cucumbers into strips and place them on a tea towel to soak up the water. After the cucumber dries, spread the feta cheese on each strip.
3. Roll the cucumber and, if necessary, hold it with a stick. Top with a small piece of smoked salmon.
Pasta with foie gras
Foie gras macaroons with a spoonful of caviar for a cold aperitif. Credit: Istock
Ingredients:
– 2 eggs
– 70 g ground almonds
– 200 g of foie gras
– 10 g of liquid cream
– 10 g of butter
– 100 g of powdered sugar
– Salt and pepper
Preparation:
1. In a bowl, mash foie gras with softened butter. Whip the liquid cream until it reaches a consistency like whipped cream. Stir in the foie gras. Cool book.
2. Beat the egg white and add ground almonds and powdered sugar. Using a pastry bag, make crusts on a baking sheet lined with parchment paper.
3. Bake at 180°C for 15 minutes.
4.. Then place the foie gras ganache on top of the pasta shells and seal. Refrigerate for at least 2 hours before serving.
Crab mousse canapés
Crab canapé for a cold aperitif. Credit: Istock
Ingredients for the mousse:
– 200 g of crushed crab
– 75 g of fresh cheese
– 1 tablespoon of cream
– 1/2 lemon
– Salt and pepper
– Juice
– Slices of bread
Preparation:
1. Place crushed crab, cream cheese, cream and lemon juice in a blender. Season with salt and pepper, then refrigerate.
2. Using a piping bag, strain the foam and drain the bread slices. Decorate the top of the couch with cucumbers.
Shrimp and fresh cheese avocado verrines
Serve with shrimp for an aperitif. Credit: Istock
Ingredients:
– 3 lawyers
– 1 kg of shrimp
– 2 limes
– 150 g of fresh cheese
– Fresh onion
– 5 g of cream
Preparation:
1. Using a fork, remove the flesh from both avocados. Add lime juice. Crush everything and mix. Salt and pepper. First, add the peeled shrimps. Then add the avocado mixture to the verrines.
2. Crush the cream cheese and mix it with chopped onion. Add cream to make the mixture less thick.
3. Decorate the top of the verrines with shrimps.
Christmas canapes with gingerbread and foie gras
Star-shaped sofa. Credit: Istock
Ingredients:
– 15 slices of gingerbread
– 50 g of foie gras
– 1 tablespoon of honey
– 25 g chopped peanuts (optional)
Preparation:
1. Cut out gingerbread slices using a star-shaped cookie cutter.
2. Cut the pot and spread over the gingerbread. Sprinkle the canapes with crushed peanuts and drizzle some honey over the canapes.
Homemade Hummus
Homemade hummus that can be spread on cold toast. Credit: Istock
Ingredients:
– 300 g of peas
– 3 tablespoons of tahini
– 1/2 lemon
– 1 tablespoon cumin
– 2 cloves of garlic
– Salt
– 3 tablespoons of olive oil
Preparation:
1. Put the peas in a blender, add a little boiling water.
2. Add lemon juice, garlic, cumin, salt and tahini. Mix everything by gradually adding olive oil.
3. Mix until a creamy and homogeneous texture is obtained.
Star-shaped cheese and ham sandwiches
A plate of mini cheese and star ham sandwiches. Credit: Istock
Ingredients:
– 4 slices of white bread
– 10 slices of ham
– 10 slices of cheese
Preparation:
1. Cut the bread slices, cheese and ham slices into a star shape using a cookie cutter.
2. Arrange ham and cheese. Close the sandwich, then there are toothpicks to hold it all together.
Pear, gorgonzola and walnut bruschetta
Pear and gorgonzola toast. Credit: Istock
Ingredients:
– 100 g of pears
– toasted bread slices
– 100 g of gorgonzola
– 100 g of walnuts
Preparation:
1. Cut the bread slices and fry them. Peel the pear and cut into thin slices.
2. Arrange the pear slices on the bread and add small pieces of gorgonzola. Crush the walnuts and sprinkle over each bruschetta.
3. Bake at 180°C for a maximum of 10 minutes.
