Vegetarian Christmas Appetizers
Hey veggies!
The Christmas appetizer table is often where a vegetarian finds themselves facing a spread where almost everything is off-limits. What if, this year, you were the one treating everyone? Here are 12 vegetarian bites, all made ahead, so you can enjoy your guests instead of running around the kitchen.
These bites please the whole table, omnivores included: colorful, tasty, and eaten with your fingers, with no last-minute cooking.
HOW MUCH TO MAKE AND HOW TO PLAN
For appetizers before a meal: plan on 4 to 6 bites per person.
For an appetizer-only dinner: plan on 10 to 12 bites per person, including one or two more filling pieces.
Vary shapes and colors: something crunchy, something melting, something fresh, something hot, something savory, a little something sweet.
A word about cheese: those made with animal rennet, an enzyme from the stomach of young ruminants, aren't vegetarian in the strict sense. Look for "vegetarian rennet" or "microbial rennet" on the label. My article on Invited as a Vegetarian: What to Do When Nothing Is Planned for You also has tips for talking about it without making it awkward.
#1 PUFF PASTRY MINI CHRISTMAS TREES WITH BRIE, CRANBERRIES AND WALNUTS
This is the one that gets every phone out: mini Christmas trees of spiral puff pastry, set on a square of brie topped with cranberry jam and walnuts.
Don't be intimidated: you wrap thin strips of dough around an aluminum foil cone, bake, then slip the cone out.
Little anecdote: "My niece refused to try “the tree” until I let her place the first star herself. That evening, not one mini tree was left on the platter."
For about 20 mini trees: 2 rectangular sheets of puff pastry, 150 g (5 oz) brie (preferably made with vegetarian rennet), 4 tablespoons cranberry jam or sauce, 40 g (1/3 cup) chopped walnuts, 1 egg yolk and 1 teaspoon water for the egg wash, a little melted butter, and aluminum foil to make about ten cones (baked in two batches).
Here's the step by step:
Make the cones: roll sheets of aluminum foil into cones about 8 cm (3 in) tall, then butter them.
Cut: cut the dough into strips 2 cm (3/4 in) wide.
Wrap: wind each strip in a spiral around a cone, from the tip to the base.
Glaze and bake: stand the cones upright on a baking sheet, brush them with egg yolk, then bake 12 to 15 minutes at 200 °C (400 °F), along with a few small stars cut from the scraps (8 minutes).
Remove the foil: let cool 3 minutes, then gently twist the cone out.
Fill and serve: set each mini tree on a square of brie topped with jam and walnuts, then place a star on top.
Tip: wrap the mini trees around their cones the day before and keep them in the fridge on their tray, covered. Only glaze and bake them at the last moment. Ten minutes in the freezer before baking gives crisp spirals that won't lose their shape in the oven.
#2 CHRISTMAS BLINIS WITH RUBY BEET, SMOKED SALMON STYLE
Gravlax is raw salmon cured in salt, sugar and dill. Here, the same technique is applied to a beet: after two days in the fridge it turns tender and can be sliced into thin ribbons that look like smoked salmon. On a small blini, it's a spectacular bite.
Did you know? the word “gravlax” comes from Swedish and means “buried salmon”: originally, Scandinavian fishermen buried salted fish to preserve it. Here, the beet simply rests in your fridge, with no fish and no sand.
Little anecdote: "At last Christmas, my brother-in-law, a big smoked salmon fan, ate three bites before asking me where I'd bought such red salmon. His face when I answered “beet” was worth all the photos."
For about 20 blinis: 2 medium raw beets (about 500 g / 1 lb), 100 g (1/2 cup) coarse salt, 100 g (1/2 cup) sugar, 1 bunch of dill, the zest of 1 lemon, pepper, 20 store-bought mini blinis, 150 g (5 oz) thick cream cheese and the juice of half a lemon.
Here's the step by step:
Cure: three days ahead, mix the coarse salt, sugar, lemon zest, half of the chopped dill and pepper. Roll the peeled beets in the mixture, wrap them in plastic film, set a weighted plate on top and leave 36 to 48 hours in the fridge.
Slice: rinse and pat the beets dry, then slice them very thinly with a mandoline.
Make the cream: mix the cream cheese with the lemon juice, the rest of the dill and pepper.
Assemble: just before serving, spoon cream onto each blini, then add a folded slice of beet and a sprig of dill.
Tip: once sliced, the beet keeps for two days in a closed container, with parchment paper between the layers. You can therefore slice it the day before, leaving only the assembly to do.
#3 WHIPPED FETA SPOONS WITH POMEGRANATE AND PISTACHIOS
This is the bite with the most impact for the least effort: a whipped feta cream on a spoon, with pomegranate seeds, pistachios and a drizzle of honey. No cooking at all, and the cream can be made two days ahead.
For about 20 spoons: 200 g (7 oz) feta (made with vegetarian rennet if you like), 100 g (1/2 cup) Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon olive oil, pepper, 1 pomegranate, 40 g (1/3 cup) shelled unsalted pistachios and 2 tablespoons honey.
Here's the step by step:
Whip: drain and crumble the feta, then blend it 2 to 3 minutes with the yogurt, lemon and olive oil until smooth. Season with pepper, no salt. It keeps 2 days in the fridge, covered.
Prep: seed the pomegranate and coarsely chop the pistachios.
Plate: 15 minutes before serving, put a small spoonful of cream on each spoon, then add pomegranate, pistachios and a drizzle of honey.
Tip: if the cream is too thick, add a tablespoon of milk or yogurt and whip again. It should form a little cloud that holds on the spoon without running.
#4 SPICE BREAD STARS WITH FRESH GOAT CHEESE, PEAR AND WALNUTS
This is the sweet-and-savory Christmas bite par excellence: a star of spice bread (pain d'épices), peppered fresh goat cheese, a thin slice of pear and a piece of walnut. The spiced softness plays against the tang of the goat cheese, and these stars look like tree ornaments.
For about 20 stars: 10 slices of spice bread (pain d'épices) about 1 cm (1/2 in) thick, 150 g (5 oz) fresh goat cheese, 2 firm ripe pears, the juice of half a lemon, 40 g (1/3 cup) walnuts, pepper and a drizzle of olive oil. You'll also need a 5 cm (2 in) star-shaped cutter.
Here's the step by step:
Cut: cut the spice bread into 1 cm (1/2 in) slices, then cut two stars from each with the cutter.
Prep: mash the goat cheese with a fork with pepper and a drizzle of olive oil. Slice the pear thinly, toss the slices in lemon juice and break the walnuts.
Assemble: spread each star with goat cheese, then add a slice of pear and a piece of walnut.
Advice: cut the stars and prepare the goat cheese the day before, then assemble 15 minutes before serving. The spice bread stays soft and the pear stays fresh.
#5 BEET HUMMUS CUPS WITH AVOCADO AND RADISH
Here's a way to turn a classic into a festive bite: a layer of pink beet hummus, diced avocado, black sesame and slices of radish. Pink, green, black and white, and no crumbs when eaten with a small spoon.
For 12 mini glasses (6 to 8 cl / about 2-3 oz each): 1 can chickpeas (400 g / 14 oz), 1 cooked beet (about 120 g / 4 oz), 2 tablespoons tahini, the juice of 1 lemon, 1 small garlic clove, 3 tablespoons olive oil, salt, 3 to 4 tablespoons cold water, 2 ripe avocados, the juice of half a lemon, 1 tablespoon black sesame seeds and 4 to 6 radishes.
Here's the step by step:
Make the hummus: blend the tahini with the lemon and garlic for one minute, add the drained chickpeas, the beet and the olive oil, then blend 3 to 4 minutes, pouring in the cold water little by little. Add salt.
Fill the glasses: spoon about 2 tablespoons of hummus into the bottom of each glass, cover and keep chilled.
Prep the radishes: slice them very thin and soak them 10 minutes in ice water.
Finish: 30 minutes before serving, spread diced avocado tossed in lemon juice over the hummus, sprinkle with black sesame and stand the radish slices upright.
Tip: fill the glasses with hummus the day before, and only cut the avocado at the last moment. Tossed in lemon juice, it keeps its nice green color for about an hour.
#6 DATES STUFFED WITH FRESH GOAT CHEESE, PISTACHIOS AND ORANGE ZEST
Plump dates, split open and filled with a fresh goat cheese cream flavored with orange zest, then crowned with pistachios: an elegant and unexpected bite, made the day before.
For about 20 dates: 20 Medjool dates (about 300 g / 10 oz), 120 g (4 oz) fresh goat cheese, the fine zest of 1 untreated orange, 30 g (1/4 cup) unsalted pistachios and freshly ground pepper.
Here's the step by step:
Open: slit each date lengthwise and remove the pit.
Fill: mash the fresh goat cheese with the orange zest and pepper, then fill each date.
Decorate: press a few pieces of chopped pistachio on top.
Store: arrange them in a single layer in the fridge, and take them out 15 minutes before serving.
Advice: choose plump, soft Medjool dates. If they are a little dry, soak them 5 minutes in hot water, then pat them dry.
#7 CHRISTMAS BITES: ROASTED PEPPER AND WALNUT SPREAD ON BABY POTATOES
Inspired by muhammara, a Middle Eastern specialty, this spread combines roasted red peppers, walnuts, breadcrumbs and mild chili. It's served on tiny roasted baby potatoes, cut in half. It's made two days ahead and keeps four to five days in the fridge.
For about 40 bites: 500 g (1 lb) baby potatoes (about twenty small potatoes of roughly 3 cm / 1 in), 2 tablespoons olive oil for roasting, salt and pepper. For the spread: 3 red bell peppers (or 1 jar of 350 g / 12 oz roasted peppers), 100 g (1 cup) walnuts (including a handful for decoration), 40 g (1/2 cup) breadcrumbs, 3 tablespoons olive oil, 1 garlic clove, the juice of half a lemon, 1 teaspoon mild chili powder or paprika, salt and a little chives.
Here's the step by step:
Roast and peel: roast the whole peppers 30 to 35 minutes at 220 °C (425 °F) until the skin blackens. Seal them 10 minutes in a covered bowl, then remove the skin and seeds.
Blend: toast the walnuts 3 to 4 minutes in a dry pan, then coarsely blend them (keep a handful for decoration) with the peppers, breadcrumbs, garlic, lemon, olive oil and chili. Add salt and let rest at least 24 hours in the fridge.
Roast the potatoes: the day before, halve them, toss with the oil, salt and pepper, and roast them cut side down 25 to 30 minutes at 200 °C (400 °F).
Reheat and top: on the day, warm them 5 minutes in a 180 °C (350 °F) oven, then top each with a small spoonful of spread, a piece of walnut and chopped chives. Serve warm.
Advice: roast the peppers directly in the oven until the skin blackens, then seal them ten minutes in a bag: the skin comes off by itself.
#8 GLAZED PECANS WITH ROSEMARY AND ESPELETTE PEPPER
This is the bite you snack on with one hand: pecans coated in a light caramel, scented with rosemary and spiked with a touch of Espelette pepper. Ten minutes of work, and they keep for a week.
For about 250 g (9 oz): 250 g (2 1/2 cups) pecans, 2 tablespoons maple syrup (or honey), 1 tablespoon olive oil, 1 tablespoon finely chopped fresh rosemary, 1 teaspoon Espelette pepper, 1/2 teaspoon fine salt and 1 tablespoon sugar.
Here's the step by step:
Coat: preheat the oven to 160 °C (325 °F). Mix the maple syrup, oil, rosemary, Espelette pepper and salt, then add the pecans and stir.
Bake: spread them on a baking sheet lined with parchment paper and bake 10 to 12 minutes, stirring halfway through.
Sweeten: as soon as they come out of the oven, sprinkle with sugar and let cool completely on the sheet: they harden as they cool.
Store: keep them in an airtight container for up to a week.
Advice: keep an eye on them from the eighth minute. Pecans go from golden to burnt very quickly. If they smell of caramel, they're ready.
#9 WILD MUSHROOM PUFF PASTRY TURNOVERS
A square of puff pastry, a spoonful of mushroom duxelles (chopped mushrooms cooked with shallot) and a little fresh cheese: a turnover you assemble in the morning and bake just before serving.
For about 16 turnovers: 1 rectangular sheet of puff pastry, 300 g (10 oz) white mushrooms, 2 shallots, 1 tablespoon butter or oil, 100 g (3.5 oz) cream cheese, thyme, salt, pepper and 1 egg yolk for the egg wash.
Here's the step by step:
Make the duxelles: finely chop the mushrooms and shallots, then cook them over high heat 8 to 10 minutes, until the water evaporates. Add the thyme, salt and pepper, and let cool completely.
Fill and fold: cut the pastry into 6 cm (2 1/2 in) squares, put a little cream cheese and duxelles in the center, fold two opposite corners over the filling and pinch the edges.
Glaze and bake: brush with egg yolk mixed with a spoonful of water, then bake 15 minutes at 200 °C (400 °F).
Tip: freeze the unbaked turnovers on a tray, then store them in a bag. Bake them straight from the freezer, adding three minutes to the cooking time.
#10 CRISPY FETA AND SPINACH PHYLLO ROLLS
Phyllo dough rolled around a spinach and feta filling: crisp outside, soft inside, made in the morning and baked in ten minutes. Drain the spinach well so the pastry stays crisp.
For about 16 rolls: 8 sheets of phyllo dough, 300 g (10 oz) fresh (or frozen) spinach, 150 g (5 oz) feta, 1 egg, nutmeg, pepper and 4 tablespoons olive oil.
Here's the step by step:
Make the filling: wilt the spinach in a pan, let it cool, squeeze it dry by hand and chop it, then mix it with the crumbled feta, the egg, the nutmeg and the pepper.
Roll: cut each phyllo sheet in half and keep the sheets under a damp towel. Brush one rectangle with oil, put a tablespoon of filling on the short side, fold in the edges and roll tightly.
Bake: brush with oil and bake 10 to 12 minutes at 200 °C (400 °F), until golden.
Make the sauce: mix 150 g (2/3 cup) yogurt with the juice of half a lemon, chopped mint, pepper and a pinch of salt.
Tip: brush the phyllo with a little olive oil or milk using a pastry brush, that's what gives the nice golden color.
#11 GOLDEN LEEK AND CHEESE TARTLETS
Tartlets made in muffin tins: a leek fondue, grated cheese and an egg-and-cream filling, baked the day before.
For about 20 tartlets: 2 shortcrust pastry sheets, 3 leeks (about 400 g / 14 oz), a knob of butter, 3 eggs, 15 cl (2/3 cup) cream, 60 g (2 oz) grated hard cheese (preferably made with vegetarian rennet), salt, pepper and a pinch of nutmeg.
Here's the step by step:
Melt the leeks: slice them thinly and cook 10 minutes over medium heat with the butter, until tender and dry.
Line the tins: cut 7 cm (3 in) discs from the pastry, press them into a buttered mini muffin tin and prick the bottoms with a fork.
Bake: put leeks and cheese in each shell, pour in the eggs whisked with the cream, salt, pepper and nutmeg until three-quarters full, then bake 20 to 25 minutes at 180 °C (350 °F). Let cool 5 minutes before unmolding.
Reheat: on the day, 5 minutes in a 160 °C (325 °F) oven is enough.
#12 FIG, FRESH CHEESE AND WALNUT TOASTS
A festive classic: toasted bread, fresh cheese or goat cheese, half a fig, walnuts and a drizzle of maple syrup, assembled at the last moment.
No fresh figs in December? Dried figs, softened a few minutes in hot water, do the job perfectly.
For about a dozen toasts: 12 slices of bread, 150 g (5 oz) fresh cheese or goat cheese, 6 fresh figs or 8 dried figs, 30 g (1/4 cup) walnuts, 2 tablespoons maple syrup and freshly ground pepper.
Here's the step by step:
Toast the bread: cut it into thin slices and bake 6 to 8 minutes at 180 °C (350 °F), turning halfway through.
Prep the figs: halve the fresh figs. Soak the dried ones 10 minutes in hot water, then cut them into quarters.
Assemble: spread each toast with fresh cheese, add a piece of fig, sprinkle with walnuts, then finish with a drizzle of maple syrup and a twist of pepper.
MY ALCOHOL-FREE DRINK IDEAS
Fruit punch: apple juice, fresh-squeezed orange, cinnamon and cloves, served hot or cold.
Iced tea infusion: hibiscus, red berries and mint, sweetened with agave or maple syrup.
Sparkling mocktail: sparkling water, pomegranate or cranberry juice, lime.
Hot chocolate: made with plant milk, for those with a sweet tooth, with a touch of chili.
IN CONCLUSION...
So there you have it: twelve ideas for make-ahead vegetarian bites for your Christmas appetizers. Choose the ones you like, vary the textures and don't aim for perfection: a good appetizer is above all a friendly moment.
If you're the only vegetarian at the table, these bites are also a gentle way to show what you love to eat, without speeches. My article on Vegetarian in an Omnivore Family: Just One Meal gives you more ideas.
Remember: a successful vegetarian Christmas appetizer is varied bites, made ahead.
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