Easy, elegant party appetizers with 5 ingredients or less. They’re great for holiday parties or football watching parties!
It’s Holiday time, and that means parties! And since I know you are busy during this time of year (who isn’t?), I put together some easy party appetizers with less than 5 ingredients each. They are super easy to make, sure to save you some time, and of course, delicious! And they’re all here in one place so you don’t have to go searching. Make one, or make them all!
The first of my easy appetizers are Mini Goat Cheese Balls. So cute for grabbing and popping in your mouth, and delicious. Plus they are so pretty and festive!
Mini Goat Cheese Balls
1 log plain goat cheese
1/3 cup pecans or walnuts, finely chopped
1/3 cup dried cranberries, finely chopped
In a small skillet on medium heat or in an oven preheated to 350° F, lightly toast pecans until golden and fragrant. Careful not to burn them! Let cool before handling.
Mix cranberries and pecans on a small plate.
Using a half teaspoon, shape goat cheese into balls. Roll each ball in the cranberry and pecan mixture.
Store goat cheese balls in the refrigerator until ready to serve.
Next are the Bacon Wrapped Dates. So simple, but so yummy! They are a really great combination of salty, smoky, and sweet. Your guests will love them!
Bacon Wrapped Dates
12 dates, pitted
2-3 slices of applewood smoked bacon, cut into about 3-inch strips
Preheat oven to 400° F. Line a baking sheet with foil or parchment. Place a small cooling rack on top (optional).
Wrap each date lengthwise with a strip of bacon. Place all dates in a single layer on cooling rack or directly on parchment or foil lined baking sheet.
Bake dates for 10 to 20 minutes, or until bacon is done.
Cool before serving. Store leftovers in the refrigerator.
Finally, here is a fun fall variation on a traditional caprese bite. They are made with yummy roasted butternut squash and dried figs. So elegant!
Fall Fig Caprese Bites
1/2 butternut squash, peeled and cubed
1 tsp olive oil
1 package dried figs
1 ball fresh mozzarella
1 package fresh basil, leaves removed
Balsamic vinegar reduction (optional)
Preheat oven to 400° F. Line a baking sheet with parchment.
Toss butternut squash cubes with olive oil and lay in a single layer on the lined baking sheet. Roast in the oven until golden, about 25 minutes, turning every 10 minutes.
Cut mozzarella into uniform cubes the same size as the figs and squash cubes.
Once squash is cooked and cooled, stack one piece each of squash, fig, mozzarella, and basil leaf on a toothpick. Store in the refrigerator until ready to serve.
Serve drizzled with balsamic reduction (optional).
I hope you enjoy these easy appetizers! Cheers!