6 Simple Holiday Appetizers and the Wines that Love Them
Today I am joining my pals Annie and Mary Ann for some delicious appetizers. It’s the season to eat, drink and be merry but who wants to spend all their time in the kitchen? Would you love to throw a Christmas party but don’t want the stress? When it comes to hosting, nothing sets the stage for a memorable evening like simple yet elegant appetizers paired with different wines. Whether you’re planning an intimate gathering or a party for 30, I’ve rounded up a collection of effortless wine and food pairings to make your holiday entertaining as enjoyable for you as it is for your guests. Let’s chat about 6 Simple Holiday Appetizers and the Wines that Love Them. I penned this post a few years ago but have completely updated it with some new appetizers and different wines.
6 Simple Holiday Appetizers and the Wines that Love Them
I once was the queen of making things complicated. I love to cook and entertain but prefer to keep things festive, and fun, and stress-free with easy appetizers My husband loves to serve good wine so I leave that feat up to him.
We love brussel sprouts in almost any incarnation but I love serving them as a party appetizer with my chipotle dipping sauce. The best part is you can roast or grill them the day before your holiday party. They are actually fine at room temperature. They are best served crisp from the oven but I have served them both ways and they always get gobbled up.
If you can find green and purple brussel sprouts it makes a prettier presentation, but not to worry if you cannot. This simple recipe is the perfect addition to any cocktail party. People who swear they don’t like brussel sprouts like these.
Roasted Brussel Sprouts with Chipotle Aioli
Ingredients
- 1 lb brussel sprouts get a mix of green & purple if possible
- 2 T citrus-flavored olive oil or EVO
- sea salt and cracked black pepper
Chipotle Aioli
- 1/4 c greek yogurt
- 1/4 c mayonnaise
- 1 garlic clove
- 1-2 tsp adobo sauce
- 1 tsp smoked paprika
- smoked sea salt & cracked pepper to taste
- 1 green onion (green top only) finely sliced
Instructions
- Pre-heat oven to 400 degrees.Wash and trim ends of Brussels sprouts.Slice each Brussels sprout in half .Place Brussels on a sheet pan. Drizzle with oil, dash with salt and pepper and toss to coat.Roast in oven for 15 minutes or until slightly browned, While the Brussels are roasting, combine the aioli ingredients in a small bowl and mix well. Set aside in refrigerator until ready to serve.When Brussels are roasted to perfection, remove from oven and transfer to serving dish. Serve with Chipotle Aioli topped with green onions.
Notes
If you look up brussel sprouts and wine you will find the pairings run the gamut. Some even believe that brussel sprouts are unpairable. The Wine Enthusiast has some pairing suggestions here for brussel sprouts alone.The spicy chipotle dip adds another dimention of complication. Since my husband loves red wine (and some suggest a gutsy rhone) we are pairing this dish with one of our favorite wines the Avenger (James Berry Vineyard) from Villa Creek. The James Berry Vineyard is perhaps the most famous vineyard in all of Paso Robles. If you are in the Paso area Villa Creek is a must-visit.
For a flavorful and simple appetizer, you can top a wheel of brie with practically anything. I often use the terrapin hot bacon jam that you can find locally at Pasolivo or online at Amazon here. A great winter option is topping it with mushroom conserva. The compote can be made ahead and served at room temperature. The recipe is adapted from Food and Wine.
The mushroom compote can be made ahead and stored in the refrigerator for up to a week. It can be served with crackers or baguette slices.
Mushroom Conserve
Ingredients
- 18 oz mixed mushrooms, cremini, portobello, oyster or whatever is available
- 1 tsp truffle salt
- 1 tsp kosher salt or less to taste
- 2 tsp fennel seeds
- 1 T fresh thyme
- 1 T fresh sage or rosemary (or whatever herbs you have on hand)
- 1/3 c chopped shallots
- 1/3 c green onions
- 1/2 c champagne vinegar
- 2 cloves garlic
- 2 tsp granulated sugar
- 1/2 tsp crushed red pepper
- 1 small wheel brie
- 1/2c + 2T extra virgin olive oil
Instructions
- Heat 2 tablespoons oil in a large skillet over medium until shimmering. Add mushrooms and 1/2 teaspoon each truffle and kosher salt; cover and cook until mushrooms start to release their liquid, about 4 minutes. Uncover and cook, stirring occasionally, until mushrooms are tender and barely browned, 4 to 6 minutes. Transfer mushrooms to a large bowl. Wipe skillet clean.
- Add fennel seeds to skillet; toast over medium, stirring often, until fragrant, about 2 minutes. Remove skillet from heat; let cool slightly, about 2 minutes. Stir in shallots & green onions, vinegar,herbs, garlic, sugar, crushed red pepper, remaining 1 T oil, and remaining 2 teaspoons salt until well combined. Return to heat over low; cook, stirring occasionally, until mixture is just warm, 3 to 5 minutes. Serve over brie
- The mushroom conserva can be stored in an airtight container in refrigerator up to 1 week. Bring to room temperature before serving.
We paired the mushroom conserva with a French Chablis, ,Domaine Michaut Freres Chablis 1er Cru Vau-Ligneau, that is highly rated and reasonably priced.
Grilled Eggplant Spread can also be made ahead and actually tastes better after a couple of days in the refrigerator. Serve it at room temperature with fresh pita or pita chips.
I love this spread on Pita for a nice leftover lunch!
Grilled Eggplant Appetizer
Ingredients
- 1 red bell pepper seeded and chopped
1 medium eggplant peeled
- 1 yellow bell pepper seeded and chopped
- 1 red onion chopped fine
- 2 garlic cloves minced
- 3 T olive oil
- 1 tsp kosher salt
- 1/2 tsp fresh ground pepper
- 1 T tomato paste
- 2 T chopped fresh basil
- 1/2 tsp red pepper flakes
- 1 tsp fresh lemon juice
Instructions
Preheat the oven to 400 degrees F. Cut the eggplant, bell pepper, and onion into cubes. Toss them in a large bowl with the garlic, olive oil, salt, pepper and pepper flakes. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Add chopped basil and lemon zest & juice. Taste for salt and pepper.
According to the experts Syrah, Zinfandel, Merlot, Malbec, Petite Sirah, and Cabernet Sauvignon pair well with eggplant. I know my husband would be jumping on the cab wagon for this one.
Another of my go-to appetizers is this smoked trout dip. It is so simple it is embarrassing.
It basically has three ingredients and tastes better the next day, and I love it as a sandwich. Serve it with an interesting assortment of savory crackers and you
Smoked Trout Dip
Ingredients
- 8 oz smoked trout
- 3/4 c greek yogurt or sour cream
- 1 T mayonaise
- 2 T fresh dill
- salt & pepper to taste (I skip the salt)
- lemon juice to taste
Instructions
- Using a fork, mix trout, greek yogurt, mayonaise, and lemon juice, in a medium bowl until trout flakes into very small pieces. Season with salt, pepper, and more lemon juice, if desired. Just before serving, garnish with dill.
I am pairing this trout appetizer with one of our favorite Sauvignon Blancs from Morgan Winery. You can order their wine here., or on They also happen to have some of the best Pinot Noirs and Chardonnays in the area. I have already purchased multiple wines for Christmas gifts. If you are in the area be sure and stop by their beautiful tasting room (yes I am prejudiced) in the Crossroads in Carmel Valley. You might remember the post I did on their tasting room reno Morgan Winery’s Fresh Modern Look.
My daughter in law (who is an amazing cook) fixed this puff pastry appetizer a while back. It is super easy to prepare as there is no cooking involved.
All you need for this easy appetizer are either puff pastry straws or good breadsticks, butter, prosciutto, parmesan, and arugula
Breadsticks with Prosciutto (adapted from Bon Appetit)
Ingredients
- 12 10 12 in long breadsticks
- 1/3 c freshly grated parmesan
- 12 4 x 3 in prosciutto slices
- 60 arugula leaves
- butter
Instructions
- Spread some butter over 4 inches of 1 end of each breadstick. Spread Parmesan cheese on plate. Roll buttered end of each breadstick in cheese to coat lightly. Place 1 slice prosciutto on work surface; arrange 2 arugula leaves atop prosciutto, then place cheese-covered end of breadstick atop arugula and roll up prosciutto around breadstick, enclosing arugula. Repeat procedure with remaining breadsticks. Can be prepared 2 hours ahead. Place breadsticks in container, prosciutto ends up. Cover with plastic wrap and chill.
I paired this one with a Finca Flichman Malbec Tupungato,2019. Argentina has so many great Malbecs and many at great pricepoints. You can find some good Argentinian Malbecs at Grocery Outlet at great price points. Our son in law works for Grocery Outlet so we always have inside info on their best wine deals. Check them out they had some fabulous wines this year on their twice-yearly sale.
My last appetizer is actually one I pirated from my friend Annie from Most Lovely Things. Annie is such a good cook, and she makes everything look effortless and gorgeous. This one is also super simple, tastes delicious, and looks pretty to boot! You can find that recipe here on Most Lovely Things.
We are pairing Annie’s Goat Cheese Appetizer with Domaine Drouhin Pinot Noir. We visited Domaine Drouhin on our trip last winter to the Wilhamette Valley and were very impressed with their wines. This is one of their more price-friendly options. If you are planning a trip to the Wilhamette Valley (we can’t wait to go back) you might enjoy my post Where to sip, savor and stay in the Wilhamette Valley here.
If there is one thing I learned while searching for the perfect pairing, is that wine pairings are controversial and personal. If you love dry white wine, dry riesling, chenin blanc, pinot grigio or pinot gris, sparkling wine, or a bold red wine, a great appetizer pairings await. I am certainly no authority, we just enjoy food and wine. For more information on wine pairings from the experts, you might enjoy:
What to Drink with What you Eat-I ordered this book for Steve for Christmas
The Wine Spectator Wine & Food Pairing Master Guide
Wine Enthusiast Pairing Myths Debunked
Goat Cheese Wine Pairings you will Love
For another simple option for your holiday gathering you might enjoy my post Last Minute Charcuterie Board with Ingredients from Costco.
Thank you for reading 6 Simple Holiday Appetizers and the Wines that Love. These six easy appetizer recipes and the wines we paired with them are all about making your gatherings effortless and enjoyable. Whether you’re hosting a cozy evening by the fire or a lively holiday bash, these pairings are sure to delight your guests and make you the star of the party. Cheers to a season filled with warmth, laughter, and the joy of good company! Remember the holiday season is all about gathering with loved ones and friends, sharing laughter, an array of fun appetizers with fresh ingredients, a great glass of wine, and perhaps a few sweet treats.It need not be complicated.
I can’t wait to visit my blogging friends to see what they are sharing. I know they will have some great choices,
The recipe for mushroom sauce step number 2 say to add remaining 1 cup of oil. Should that be 1T?
Hi Ruth
I fixed it so sorry!!
Thank you for this timely post. I remember it from your original post but this time I’m saving it so I can refer to the recipes and wine pairings.
Karen B.
Thanks Karen B enjoy!!
Oh Cindy, you present everything soo beautifully. I real treat to read, see and make.
Thanks so much pal! Happy Holidays to you and Bob!
Am I missing something? The grilled eggplant appetizer lacks instructions…..only showing ingredients.
Hi Marnie
So sorry!! I fixed it. I had internet problems when posting and it left the directions out!
We love your smoked trout appetizer but I worry about the tiny bones in it
Do you have a tip on easily removing them? TIA, Janet W
Hi Janet
We have never had that problem with the brands that we use. Have you tried Trader Joe’s?
Cindy! The rustic way you make your platters is like art! I will be making Brussels sprouts with chipotle aioli for sure! Everything looks amazing and your style for home and food is so consistently beautiful!
xo
Thanks Annie I try to keep up with you!!
If alcohol is used with food then it is even more fun. But in today’s time, alcohol is also used in food and there are some wines that are using in cooking. . I have so many parties to go to this season and I always love to bring a little something. I’m terrible with desserts so thanks you for some new appetizers to make.
I know a guy around here who would love that dip with the brussel sprouts! All the apps look so delish and the presentation is magazine worthy! Have a wonderful week, Cindy.
All of your apps sound intriguing. I’m absolutely going to try the Brussels sprouts. I never thought to make them for an appetizer but many of my dinner guests are filling their plates with them lately. The bread sticks sound insane. This is a keeper. I have so many parties to go to this season and I always love to bring a little something. I’m terrible with desserts so thanks you for some new appetizers to make.
Happy Holidays, Cindy!🎄
Jane
Roasting the sprouts while still on the stalk is truly the BEST presentation!… same idea with EVOO and kosher salt, once charred finish with grated Parmesan and serve with a small knife to easily cut off each sprout as you go… we use the same chipotle dip along with a pesto version… best fall appetizer!!
Great timing with this wonderful post and the other participants. I’m always looking for fresh and new appetizers. I love easy.
Karen
Thank you for this! Very classy…..and beautiful pics!
Cindy I didn’t think it was possible to come up with anything new in the world of brussels – but you did it! Thank you so much for inviting me to collaborate again with you all – I love it! 🙂
Well I certainly consider that an honor coming from you Sheri! Thank you so much for joining us again. You always bring so much to the table! Happy Holidays!
Cindy, these all look so mouthwateringly delicious and so beautiful! Those roasted brussel sprouts with that aioli will be on rotation around here and your presentation of those breadsticks is fabulous! Love everything! Happiest Holidays to you!
Hi Stefanie-Thank you so much for joining us. I tried to sign up for your mailing list but got an error notice. I thought you would like to know.
Cindy thank you for asking me to join this fun roundup. Your appetizers are all gorgeous as well as yummy looking. Each one looks so pretty for the holidays. You are smart to make them simple and I do think the more you make these the easier it gets to throw them together right? I am pinning these and going to try a few next week. I will try and make them as pretty as yours. You are so good at making everything beautiful!! The wine suggestions are super too. Hugs, Kim
Thanks Kim! So glad you joined us again. Your party was so beautiful and fun!
Cindy, there are so many great ideas here I cannot wait to make them. I am not a fan of brussel sprouts but I will try your idea.
I think that people over stress about entertaining, the bottom line is that the people are coming to see you! You could order out, or have a pizza party, make a nice soup and serve a cheese board and artisan bread and crackers. I personally love to entertain, and love to make everything myself but that is me.
For those that do not like to bake I made a great Cookie & Candy tray and everything is from the grocery store. https://pineconesandacorn.blogspot.com/2019/12/christmas-cookie-candy-board.html
Have a great day and thank you for sharing!
Elizabeth thank you for sharing your cookie and candy tray. I did a everything from Costco Meat and Cheese tray awhile back. You are right, it is all about having people over and enjoying their company. That is what the holidays are all about! Happy Holidays!!
You are rocking it! Love your presentation.
Thank you so much Anne! Happy Holidays!
Oh my. They all look beautiful and delicious. I dread when anyone says to bring an appetizer. No more! Thank you.
Hi Jean Ann
I dread when anyone asks me to bring dessert so I know how you feel! These are foolproof! Happy Holidays!!
I have been wanting to do the Brussel Sprouts as a vegetable for awhile now!This might make me try them!The Breadstick TRICK IS FANTASTIC!!!!!!!!!!!!I love THE LOOK!
You have only been here once for dinner but WE NEVER DO AN APPETIZER as the PASTA and the main course and the FINALE is enough!If I served an APPETIZER NO ONE WOULD EAT THE DINNER…………..BUT I can MAKE AN APPETIZER to TAKE to my neighbors for our Progressive HOLIDAY FEAST!WHICH ONE WILL IT BE?!!!!!!!!!!!!
THANK YOU VERY MUCH!
XX
Love it all. But my favorite 2 things are:
1. Brussel Sprouts- yum so unique for an appetizer
2. I love a Malbec so am looking forward to your recommendation – I see a big red juicy steak coming my way
Thanks again for all the wonderful ideas we can use all year long.