Three easy Thanksgiving appetizers that are worth ruining your appetite over. I mean… are you really looking forward to turkey? I didn’t think so. 🙂
One of the most under-appreciated aspects of adulthood is SNACKING, grazing, fiddling with the olive jar inside the open refrigerator door. I snack so regularly, I often ruin my appetite come dinner – a major sin growing up, but an absolute luxury as an adult. Is it really ruined if the snacking was a pleasure?
Snacking doesn’t stall with a big important meal like Thanksgiving looming. On the contrary – the pre Thanksgiving snack is an opportunity to make ruining appetites extra elite. I take great pleasure in luxurious but easy thanksgiving appetizers. They’re hit all the spots: savory and sweet, heat and spice. Something worth hovering over the kitchen counter for. Feel no guilt about the Thanksgiving meal itself – we all know the leftovers are better, anyway.
Here are three easy and extra delicious Thanksgiving appetite ruiners. We glug the olive oil, stuff some dates, and drizzle honey over apples. It’s all a delight, and someone else can deal with the big bird, right?
SALTY: Marinated Olives with Roasted Garlic and Feta
In a bowl place your favorite mix of green and black olives. Add several glugs of the fanciest olive oil you have in the pantry. Add the juice of half a lemon or a few tablespoons of red wine vinegar. Add roasted garlic cloves, a hearty amount of crumbled, feta, sea salt, and fresh cracked black pepper. Nestle in any fresh herbs and the ride of either lemon or orange. Chill until ready to serve and enjoy with thick crackers or bread wedges. See also: Muffuletta Deviled Eggs
SWEET SALY SPICIE: Dates stuffed with Salami and Manchego
Split whole dates and remove the pit. Stuff with a slice of thick salami and a small slice of manchego (goat cheese would also be nice). Sprinkle with crushed red pepper flakes or smoky paprika flakes and serve at room temperature with a side of arugula leaves and pomegranate seeds. Wealth.
SALTY SWEET: Melon and Prosciutto
Use a melon baller (or a round tablespoon spoon) to scoop ripe melon into spheres. Place on a metal cocktail or bamboo pick along with a very thinly sliced piece of prosciutto. Refrigerate until your guests arrive. Serve with honey drizzled apple wedges and little pickles. See also: Bite-Size Baked Brie in Puff Pastry.
Happy snacking, my friends! Have the most lovely holiday!