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While hosting friends and family for holiday dinners, home cooks often need a go-to nibble to keep hungry guests at bay until the meal is ready for its glorious entrance to the dining table. Especially this time of year, it’s tempting to go the “easier” route and offer unhealthy packaged snacks, so we asked Katie Tomsche from Lunds & Byerlys for some healthier options.
Cranberry-Pomegranate Crostini
This colorful appetizer is a wonderful way to kick off any holiday gathering, and it’s delicious when served with a cabernet sauvignon.
- 1 baguette
- ½ cup fresh cranberries, finely chopped
- ¼ cup pomegranate seeds
- 2 Tbsp. parsley, chopped
- 1 Tbsp. olive oil
- 1 ½ tsp. honey
- salt, to taste
- pepper, to taste
- 3 oz. goat cheese log
- orange zest, garnish
Cut the baguette into slices, and toast on a baking sheet in the oven. Mix together cranberries, pomegranate seeds, parsley, olive oil and honey. Add salt and pepper to taste. Spread each baguette slice with goat cheese, and top with the cranberry-pomegranate mixture. Add orange zest over the top, and serve.
Delicata Squash Crostini
With creamy goat cheese, velvety squash and tart pomegranate seeds, this colorful appetizer features all your favorite cold-weather flavors.
- 1 delicata squash
- olive oil
- salt, to taste
- pepper, to taste
- 1 baguette
- ½ cup hazelnuts, roughly chopped
- 3 oz. goat cheese log
- pomegranate seeds
- fresh rosemary, finely chopped
Halve the squash, remove seeds and cut into half-moon slices; cut each of those slices in half. (Delicata squash skin is tender enough to eat when cooked, so there’s no need to peel it.) Brush squash slices with olive oil. Sprinkle with salt and pepper. Roast for 20-25 minutes at 400 F. Slice the baguette into ¼-inch slices, and brush with olive oil on both sides. Bake at 350 F for 5-7 minutes. Heat the hazelnuts in a dry skillet over medium-high heat, tossing occasionally, until nuts are browned and toasted. Spread the goat cheese on the crostini; top each one with a slice of roasted squash, a few pomegranate seeds, hazelnuts and rosemary. Serve.
Roasted Butternut Squash and Apple Bruschetta
This is an ideal appetizer for your upcoming holiday spread. It’s quick and easy to make, looks beautiful on a plate and keeps in the fridge for a few days.
- 1 baguette, cut on the bias into 12 ½-inch slices
- 3 Tbsp. extra-virgin olive oil, divided
- 2 cups butternut squash, peeled and diced
- 1 Honeycrisp apple, small diced
- 1 tsp. kosher salt, plus more to taste
- 1 tsp. black pepper, freshly ground, plus more to taste
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1 cup cottage cheese
- ½ tsp. dried sage
- arugula, for topping
- balsamic glaze, for garnish
Heat the oven to 350 F. Place the baguette slices on a large baking sheet, and evenly drizzle them on both sides with 2 Tbsp. olive oil. Bake for 8 minutes or until golden brown. Set aside. In a large mixing bowl, combine the butternut squash, apples, kosher salt, black pepper, cinnamon and nutmeg. Add the remaining 1 Tbsp. olive oil and, using a rubber spatula, mix to coat evenly. Evenly spread the squash and apples on a large baking sheet, and bake for 23 to 25 minutes until they are soft and golden brown. Return them to the large bowl. In a small bowl, whisk together the cottage cheese and dried sage until well combined. Season with kosher salt and pepper. Evenly spread about ½ Tbsp. of seasoned cottage cheese onto each of the crostini. Top each one with an arugula leaf and 1Tbsp. of the squash bruschetta. Drizzle with balsamic glaze. Transfer to a large serving platter, and enjoy! Tip: The leftover bruschetta can be stored in an airtight container in the refrigerator for up to three days.
Katie Tomsche is the content manager for Lunds & Byerlys. Taste more at lundsandbyerlys.com.
