The holiday season is in full swing, which means you might have one or two holiday parties on your social calendar. And whether you’re hosting or attending, it’s always nice to have a couple go-to appetizer recipes to whip up. Personally, I love bringing a bite-sized app to parties (the hostess is usually very appreciative). And when it comes to my own soirees, I always make a bunch of different bites for my guests to enjoy.
Luckily, the talented guys at Urban Palate have us covered in this department! They created two delicious appetizers that are perfect for any of your holiday festivities. We taste tested them at our last LaurenConrad.com photo shoot, so you know they’re good. Take a look, pin away, and get to cooking…
Roasted Winter Vegetable Crostata
For The Crostata:
- Purchase 1 sheet puff pastry, cut into eight 3” rounds.
- Place on baking sheet, press center of puff pastry, bunching up ends to make the tart’s border.
- Polk holes in the center of pastry.
- Cook 15 minutes at 375.
- Take out and let cool.
- Fill with chilled béchamel, and bake another 15 minutes, or until golden brown.
- Place one of each vegetable onto the tart.
- Garnish with a rosemary sprig and salsa verde.
For The Béchamel:
- 2 1/2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups warmed cream
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- pinch freshly grated nutmeg (optional)
- 8 ounces grated fontina
- 1/2 garlic clove minced
- ½ cup pancetta cooked, oil drained, cut in small dice
- Melt butter in saucepan on low heat and add flour, stirring until mixed.
- Cook the mixture for a minute.
- Add cream to pan and whisk.
- After a few minutes you should notice a discernable thickening.
- Reduce heat to low, and add additional ingredients.
- Once cheese is fully melted into the sauce, pour mixture into a bowl and refrigerate.
- Let cool for 30 minutes.
For The Roasted Vegetables:
- 12 cippolinni onions, peeled
- 3 bunches baby beets, red, yellow, and candy striped
- 1 lb brussels sprouts, trimmed and cut in half
- 1 head of purple cauliflower, cut into florets
- Toss each vegetable with 1 tablespoon olive oil, salt and pepper.
- Roast 20 minutes in a 400 degree oven or until tender (beets will take longer).
For The Rosemary Salsa Verde:
- 1/4 cup rosemary chopped
- ½ cup parsley chopped
- 1/2 shallot minced
- ½ clove garlic minced
- 2 tablespoons fresh lemon juice
- 1 teaspoons hot red pepper flakes
- ½ cup extra virgin olive oil
Combine all ingredients, let sit at room temp for an hour.
Cranberry Walnut Crostini with Acorn Squash and Rainbow Chard
For The Acorn Squash Butter:
- 1 acorn squash, peeled and cut into a large dice
- 1 tablespoon olive oil
- 1 tablespoon red curry paste
- Salt and pepper to taste
- ½ cup coconut milk
- Juice of 1 lime
- 1 lime zested
- Toss first 4 ingredients together.
- Roast at 400 degrees for 20 minutes or until squash is tender.
- Put into a food processor with coconut milk and lime.
- Buzz until smooth.
For The Crispy Chard:
- 1 bunch rainbow chard rinsed and dried
- 1 tablespoon olive oil
- Toss chard in oil, and try to coat all the leaves.
- Place on baking sheet and roast at 275 until crispy, turning chard over as needed.
For The Crostini:
- 1 loaf cranberry walnut bread
- ¼ cup unsalted butter melted
- Fleur de sel
- Slice bread into crostini sized pieces
- Brush with melted butter and sprinkle with fleur de sel.
- Bake at 375 degrees for 10 minutes or until crispy.
To Compose The Dish:
- Spread 1 tablespoon of squash butter onto crostini, add 1 piece of chard, and ¼ teaspoon lime zest.
Thanks for the recipes, Urban Palate! If any of you whip these up during the holidays, make sure to take photos and tag me so I can see.