Recipe 15 cold dinner aperitif recipes for the holidays
Nothing better than a cold aperitif for the holidays that are easy to make! Ideal for preparing a last minute gourmet aperitif.
Avocado mousse and dried tomatoes with toasted bread
Avocado mousse for the aperitif. Credit: Istock
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Ingredients :
– 3 lawyers
– 1 lemon juice
– 3 tbsp fresh cream
– Salt pepper
– 1 tbsp chopped cilantro
– Slices of toasted bread
Preparation :
1. In a bowl, or using a mixer, mix the avocado, crème fraîche and lemon juice. Salt, pepper and add chopped coriander.
2. Spread toasted bread slices with avocado mousse and top with sun-dried tomatoes.
Smoked salmon rolls
Salmon rolls with a wheat crepe. Credit: Istock
Ingredients :
– 5 large wheat pancakes
– 9 slices of smoked salmon
– Sprigs of dill
– 5 tbsp heavy cream
– 1/2 lemon
– Salt pepper
Preparation :
1. Spread the wheat crepe on the work surface and spread the crepe with a thin layer of heavy cream. Salt and pepper.
2. Arrange the smoked salmon over the fresh cream and drizzle the slices with lemon juice. Sprinkle with chopped dill sprigs.
3. Roll the pancakes and cut into equal sized pieces. Put a pick to hold the rolls.
4. Keep wraps chilled until ready to serve.
Crab tartlet
Crab tartlet for a cold appetizer. Credit: Istock
Ingredients :
– 1 shortcrust pastry
– 200 g of cheese (cream cheese)
– 200 g of crab
– Chopped chives
– 2 Tbsp of mayonnaise
– 2 chopped onions
Preparation :
1. Preheat the oven to 180°C.
2. In a large salad bowl, mix the cheese, the crumbled crab. Then add the chopped onion and chives. Book cool.
3. On a floured work surface, roll out the shortcrust pastry and cut out circles using a glass or cookie cutter. Place the rounds of pasta in pie molds and prick the bottom. Pour a spoonful of the crab mixture.
4. Bake the mini crab tarts for about fifteen minutes. Let cool.
Salmon Rillettes
Spreadable salmon mousse. Credit: Istock
Ingredients :
– 400 g of fresh salmon
– 1 stock cube
– 200g smoked salmon
– White yogurt
– Salt pepper
– 1 Tbsp chopped dill
Preparation :
1. Cook the fresh salmon with the broth for about 10 minutes. While cooking, chop the smoked salmon finely.
2. Arrange the smoked salmon and the crumbled cooked salmon in a large salad bowl. Add the fresh cream, white yogurt, lemon juice and dill. To mix everything.
3. Let stand for at least 4 hours in the refrigerator.
4. To be enjoyed with toasted bread or even crackers!
Mini Quiche Lorraine
Mini Quiche Lorraine a traditional cold aperitif. Credit: Istock
Ingredients :
– 1 shortcrust pastry
– 2 eggs
– 200g sliced mushrooms
– 50 g of grated cheese
– 200 g of bacon
– 25 cl of milk
– 100g chopped onions
– Salt, nutmeg, pepper and chives
Preparation :
1. Preheat the oven to 200°C.
2. Slice the onion and cut the fresh mushrooms into small pieces.
3. Roll out the shortcrust pastry and make circles using a glass or cookie cutter. Arrange the circles of pasta in mini quiche moulds. Garnish with the preparation.
4. Bake the quiches for about 30 minutes, until the pastry is golden brown. 5. Leave the mini quiches Lorraine to cool.
Ham and olive cake
Cake with ham and olives to eat cold. Credit: Istock
Ingredients :
– 200 g of flour
– 4 eggs
– 12 cl of milk
– Salt pepper
– Olive oil
– 200g diced 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 the diced ham and green olives then mix everything together. Pour the batter into a cake tin lined with parchment paper.
3. Bake the ham cake at 200°C for 30 minutes. Let cool and serve cold.
Mini cheese gougères
Mini puff pastry gougères with salted and cold cream. Credit: Istock
Ingredients :
– 200 g of flour
– 4 eggs
– 200g diced ham
– 150 g of green olives
– 10 cl of milk
– Salt pepper
– Olive oil
– Grated cheese
Preparation :
1. Combine eggs, milk, oil, salt, pepper and flour.
2. Add the diced ham and pitted green olives.
3. Pour the batter into a cake tin and bake for 30 minutes. Let 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
– 20g chives
– 50 g crushed walnuts
– 2 cloves garlic
– 300g feta cheese
Preparation :
1. Crush the walnuts and chop the latter with the chives. In a salad bowl, press the garlic and add the feta cheese. To mix everything.
2. Peel the cucumbers to make strips and lay them on a tea towel to soak the water. Once the cucumbers are dry, spread the feta cheese on each strip.
3. Roll up the cucumber and hold it with a pick if necessary. Put a small piece of smoked salmon on top.
Macaroons 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 foie gras
– 10 cl of liquid cream
– 10 g of butter
– 100 g icing sugar
– Salt pepper
Preparation :
1. In a bowl, mash the foie gras with the softened butter. Whip the liquid cream to have a consistency like whipped cream. Mix with the foie gras. Book cool.
2. Whisk the egg whites and add the ground almonds and icing sugar. Using a pastry bag, form shells on a baking sheet lined with parchment paper.
3. Bake at 180°C for 15 minutes.
4.. Then place the foie gras ganache on the macaron shells and close. Refrigerate for at least 2 hours before serving.
Crab mousse canapes
Crab canape for the cold aperitif. Credit: Istock
Ingredients for the mousse:
– 200g crumbled crab
– 75g fresh cheese
– 1 Tbsp of cream
– 1/2 lemon
– Salt pepper
– Chive
– Slices of bread
Preparation :
1. In a blender, place the crumbled crab, cream cheese, cream and lemon juice. Season with salt and pepper then set aside in the fridge.
2. Pipe the mousse using a piping bag and pipe the slices of bread. Decorate the top of the sofa with chives.
Shrimp and fresh cheese avocado verrines
Verinnes with prawns for the aperitif. Credit: Istock
Ingredients :
– 3 lawyers
– 1 kg of prawns
– 2 limes
– 150 g fresh cheese
– Fresh chives
– 5 g of cream
Preparation :
1. Using a fork, remove the flesh from both avocados. Add lime juice. Crush and mix everything. Salt and pepper. First add the peeled prawns. Then add the avocado mixture to the verrines.
2. Crush the cream cheese and mix it with the chopped chives. Add cream to make the mixture less thick.
3. Decorate the top of the verrines with prawns.
Christmas canapé with gingerbread and foie gras
Star-shaped sofa. Credit: Istock
Ingredients :
– 15 slices of gingerbread
– 50 g foie gras
– 1 tbsp of honey
– 25 g crushed peanuts (optional)
Preparation :
1. Using a star-shaped cookie cutter, cut the slices of gingerbread.
2. Cut the foie gras and spread it over the gingerbread. Sprinkle the canapes with crushed peanuts and add a light drizzle of honey over the canapes.
Homemade Hummus
Spreadable homemade hummus for cold toast. Credit: Istock
Ingredients :
– 300 g of chickpeas
– 3 tbsp of tahini
– 1/2 lemon
– 1 Tbsp of cumin
– 2 cloves garlic
– Salt
– 3 Tbsp of olive oil
Preparation :
1. Put the chickpeas in a blender, add a little cooking water.
2. Add lemon juice, garlic, cumin, salt and tahini. Mix everything while gradually incorporating the olive oil.
3. Mix until obtaining a creamy and homogeneous texture.
Star shaped cheese and ham sandwiches
Plate of mini cheese and ham sandwich in the shape of a star. Credit: Istock
Ingredients :
– 4 slices of white bread
– 10 slices of ham
– 10 slices of cheese
Preparation :
1. Cut the slices of bread, cheese and ham into a star shape using a cookie cutter.
2. Arrange the ham and cheese. Close the sandwich then have toothpicks to hold it all together.
Pear, gorgonzola and walnut bruschetta
Pear and gorgonzola toast. Credit: Istock
Ingredients :
– 100g pear
– Slices of toasted bread
– 100g gorgonzola
– 100 g walnuts
Preparation :
1. Cut the slices of bread and toast 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 them on each bruschetta.
3. Bake at 180°C for a maximum of 10 minutes.
