It’s almost Thanksgiving, and you’ve thought of everything for your main meal: turkey, potatoes, dressing, and your family’s favorite sides. You’ve made or ordered your desserts. But what about your appetizers? If you are doing some last-minute scrambling to figure this part out, no worries — here are three very easy appetizers that look far more elaborate than they actually are.
Each of these can be made in about 20 minutes. Two require about five minutes of prep time, followed by baking for 15 minutes. One requires no oven time at all and only about 15 minutes of prep. These are EASY.
- Boursin cheese
- White mushrooms (a large pack with over 18 mushrooms)
- Spray olive oil
- Optional: bread crumbs and chives
Preheat the oven to 350 degrees. Remove the stem of the mushrooms by gently twisting them. Then, stuff each mushroom with some Boursin cheese. Depending on the size of the mushrooms, you can usually stuff 15 to 18 mushrooms. Sprinkle some breadcrumbs on top of each mushroom. Then, place them on a cookie sheet and spray the stuffed mushrooms with olive oil. Cook for 15 minutes. Remove and add a little piece of chive to each mushroom. Let cool for five minutes, and serve!
Wrapped + Baked Brie
- One 8 oz. round of brie cheese
- One tube of Pillsbury Crescent Dough Sheet
Preheat the oven to 350 degrees. On a cookie sheet, roll out the Pillsbury Crescent Dough Sheet. Scrape the white rind of the brie off the top and bottom of the round, then place the brie in the middle of the dough sheet and wrap it around it. (See photos below). Next, score the top like you are making a tic-tac-toe board. Bake it in the oven for 15 to 18 minutes, then serve it with pear or apple slices. No need for crackers!
Prosciutto Wrapped Spinach + Blue Cheese
- Baby spinach
- Gorgonzola or blue cheese (or your favorite strong cheese)
- Dried cranberries
- Pine nuts
Lay out the prosciutto and top each piece with a couple of spinach leaves. Sprinkle with blue cheese or Gorgonzola, 3 to 4 dried cranberries, and 6 to 8 pine nuts. Roll it all up and place it on a platter. I like to serve this along with a variety of olives.
See our collection of Thanksgiving recipes HERE.