Keep Things Low Key With These Finger Foods

Cranberry Goat Cheese Canapés; Asparagus-Blue Cheese Canapés

Dress up your holiday party with the most mouthwatering appetizers of the year. First up is an assortment of Asparagus-Blue Cheese Canapés and Cranberry Goat Cheese Canapés. Make the cranberry mixture up to 3 days ahead of time and assemble the canapés the day of your party. Not a blue cheese fan? Use any soft, crumbly cheese you like.

Cranberry-Goat Cheese Canapés

Ingredients

1 1/2 cups fresh cranberries, chopped 
3 tablespoons chopped fresh cilantro 
3 tablespoons sugar 
1 1/2 tablespoons minced fresh jalapeño pepper 
3/4 teaspoon grated fresh ginger 
Canapé Toast Squares 
1 (5.3-oz.) container spreadable goat cheese 
Garnish: roasted, salted, and shelled pepitas (pumpkin seeds)

Preparation

1. Stir together first 5 ingredients in a medium bowl. Let stand 10 minutes, stirring occasionally. Add salt and pepper to taste.

2. Spread each toast square with cheese, and top with a small spoonful of cranberry mixture.

Note: We tested with Chavrie Original Mild Goat Cheese.

Asparagus-Blue Cheese Canapés

Ingredients

3 ounces Gorgonzola cheese, softened 
3 ounces cream cheese, softened 
1/3 cup finely chopped toasted walnuts 
2 tablespoons half-and-half 
2 tablespoons butter 
1 large shallot, finely chopped 
2 cups chopped fresh asparagus (8 oz.) 
Canapé Toast Squares (recipe below) 
Garnish: lemon zest

Preparation

1. Stir together first 4 ingredients in a small bowl.

2. Melt butter in a medium skillet over medium-high heat; add shallot, and sauté 2 minutes. Add asparagus, and sauté 2 minutes or just until crisp-tender. Add salt and pepper to taste.

3. Spread each toast square with cheese mixture, and top with asparagus mixture.

Preheat oven to 350°. Cut bread slices into 36 squares using a 2-inch square cutter. Place in a single layer on a baking sheet. Coat 1 side of bread slices with vegetable cooking spray. Bake 7 to 9 minutes or until lightly toasted. Note: We tested with Pepperidge Farm Original White and 100% Whole Wheat Stoneground bread.

Roasted Shallot Dip

Caramelized sweet shallots and silkymascarpone cheese add new-school touches to onion-soup dip. No need to waste time peeling all the shallots; after roasting, the papery skins easily slip away.

Ingredients

1 1/2 pounds shallots, unpeeled and root ends trimmed 
3 garlic cloves, unpeeled 
2 tablespoons vegetable oil 
1 (8-oz.) container sour cream 
1 (8-oz.) container mascarpone cheese 
1/3 cup thinly sliced fresh chives 
1 tablespoon fresh lemon juice 
2 teaspoons whole grain Dijon mustard 
3/4 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
Dash of hot sauce 
Garnishes: cooked and crumbled bacon, lemon zest, chopped fresh chives

Preparation

1. Preheat oven to 425°. Cut shallots in half. Toss together shallots and next 2 ingredients in a jelly-roll pan; sprinkle with desired amount of salt and pepper. Bake 45 to 50 minutes or until shallots are light brown and skins are charred, stirring twice. Cool completely in pan on a wire rack (about 30 minutes). Remove and discard papery skins from shallots and garlic, and coarsely chop shallots and garlic.

2. Stir together sour cream and next 7 ingredients; fold in shallot mixture. Add salt and pepper to taste. Cover and chill 4 to 48 hours. Stir before serving. Add salt and pepper to taste just before serving, if desired.

Make Ahead: Prepare recipe up to 2 days in advance; chill in airtight container. Let stand at room temperature 30 minutes before serving.

Pumpkin-Carrot Soup Shooters with Coconut Cream

Serve this in glass votives or demitasse cups. To make ahead, let it cool completely, and chill up to 3 days. Reheat in a pan over medium heat until hot.

Ingredients

3 tablespoons butter 
2 large shallots, sliced 
1 small red bell pepper, chopped 
3 garlic cloves, chopped 
1/2 jalapeño pepper, seeded and diced (optional) 
1 (1-lb.) package baby carrots, coarsely chopped 
1 tablespoon grated fresh ginger 
1/4 teaspoon pimentón (sweet smoked Spanish paprika) 
6 cups vegetable broth 
1 (15-oz.) can pumpkin 
3/4 teaspoon kosher salt 
1/4 teaspoon freshly ground black pepper 
1/2 cup heavy cream 
Coconut Cream (recipe below) 
Garnishes: toasted flaked coconut

Preparation

1. Melt butter in a Dutch oven over medium-high heat; add shallots, next 2 ingredients, and, if desired, jalapeño, and sauté 5 minutes or until golden. Add carrots, and sauté 5 minutes. Stir in ginger and pimentón, and cook, stirring constantly, 1 minute. Stir in broth and next 3 ingredients. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, 25 minutes or until tender. Remove from heat; let stand 5 minutes.

2. Process soup with a handheld blender until smooth. Stir in heavy cream and salt and pepper to taste. Cook over medium heat, stirring occasionally, 5 minutes or until hot. (For a thinner soup, stir in more broth, 1 Tbsp. at a time.) Pour into small glasses; dollop with Coconut Cream.

Make Ahead: Let cool completely, and chill up to 3 days. Reheat in pan over medium heat until hot.

Coconut Cream Place 1/2 cup cold heavy cream and a pinch of table salt in a chilled bowl; beat at medium-high speed with an electric mixer until foamy. Add 1/3 cup coconut milk; beat until soft peaks form.