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Thanksgiving Appetizer Ideas

Dhanya Joy Nov 17, 2018
Thanksgiving appetizer recipes will help you cook up some delicious and lip smacking appetizers for the thanksgiving dinner.
Thanksgiving is an occasion where the entire family gets an opportunity to bond and share some quality time together. The accompaniment of good food will only add to the delight of this family feast. One of the most important courses are the appetizers.
The menu should have a wide variety of dishes to choose from, like soups, dips, quiches, and tarts. It is important that you carefully choose the appetizer recipes keeping in mind what your family would like.

Spinach Pear and Parmesan Salad

♦ 1/2 cup, coarsely grated Parmesan cheese
♦ 1/2 cup, extra-virgin olive oil
♦ 2 tablespoons, balsamic vinegar
♦ 8 cups, baby spinach leaves
♦ 2 pears
♦ 2 teaspoons, whole-grain mustard
♦ 1 teaspoon, sugar
♦ 1 teaspoon, salt
♦ 1 teaspoon, ground pepper
Stem, rinse, and dry the spinach leaves and keep aside. Cut the pears lengthwise into long, thin slices with the peel on. Put the pears and spinach into a large glass bowl and sprinkle the grated cheese on them.
Then, prepare the dressing by mixing olive oil, mustard, salt, sugar, vinegar, and mustard in a jar with a lid. Shake this thoroughly and pour it over the salad. Toss this gently and serve.

Cherry Tomato Bruschetta

♦ 1 small loaf semolina bread
♦ 4 cups, small cherry tomatoes
♦ Grated cheese
♦ 8 tablespoons, of garlic-flavored oil
♦ Salt
♦ Pepper
Preheat the oven to 375 °F. Cut the semolina bread into 16-inch thin slices and place them on a cookie sheet in the preheated oven to toast until they turn crisp and brown on both sides. Then, remove them from the oven and place them in a plate. Wash and dry the cherry tomatoes and cut them into half.
Place a non-stick pan or skillet on high heat and heat around 5 tablespoons of the garlic oil. Cook the tomatoes in this oil for about 5 minutes until they soften. Add some pepper and salt for taste. Then, put the tomato mixture on the bread, sprinkle some grated cheese and garlic oil on it and serve.

Garlic Cheese Balls

♦ 2 ounce, cream cheese (softened)
♦ 1/2 cup, butter
♦ 1 tablespoon, prepared mustard
♦ 1 teaspoon, garlic, minced
♦ 1 packaged, ranch dressing mix
♦ 1 cup, chopped walnuts
In a medium glass bowl, add the cream cheese, butter, mustard, garlic, and the dressing mix and mix them together by stirring the mixture. Make sure all the ingredients have mixed well and then, place this in the refrigerator overnight.
The next day, form balls out of the mixture and set aside. Spread the chopped walnuts in a plate, roll the cheese balls to coat them and serve.

Fall Chopped Salad

♦ 1 Honey crisp apple
♦ 1 teaspoon, lemon juice
♦ 2 tablespoons, white balsamic vinegar
♦ 1 head radicchio (chopped)
♦ 1/2 cup, reduced fat gouda
♦ 2 tablespoons, olive oil
♦ 2 tablespoons, honey
♦ 1/2 teaspoon, salt
♦ 1/2 teaspoon, black pepper
♦ 1/2 cup, almonds, chopped
♦ 2 endives, chopped
Cut the apple into match-stick size strips and put it into a large bowl. Add some lime juice, endive, gouda, radicchio, and almonds to it. For the dressing, in a separate bowl, add the olive oil, black pepper, and honey; whisk these together into a fine liquid mixture. Pour this into the salad and toss gently.

Turkey Crackers

♦ Crackers (your family's favorite)
♦ Cheese spread or softened cream cheese
♦ Crunchy noodles
Lay out the crackers in a large plate and space them out evenly. Then, spread the cream cheese on these crackers. Lastly, arrange the crunchy noodles in different patterns over the crackers. Use jelly or jam as a topping.

Cheddar Goldfish Crackers

♦ 1 cup, all-purpose flour
♦ 4 tablespoons, cold unsalted butter, cut into small pieces
♦ 8 ounces, grated extra-sharp Cheddar cheese
♦ 3/4 teaspoon, salt
♦ 1/2 teaspoon, fresh-ground pepper
♦ 1/2 cup, peanut butter
♦ 1 tablespoon, honey
♦ 1/8 teaspoon, cayenne pepper
Prepare the dough by mixing the flour with some butter, cheese, salt and pepper into a coarse mixture. Add water as and when required. When it is done, remove it onto a plastic wrap and place it to cool for about 20 minutes. Prepare the spread by mixing some salt, peanut butter and honey, whisk it well until its smooth.
Preheat the oven to 350 °F and use parchment paper for baking to line the baking pan. Roll the dough into equal thickness and use a fish shaped cookie cutter to cut out the crackers. Place these in the baking pan and bake until they turn golden and crisp. Then cool the crackers are serve the spread on it.