Karen’s Appetizers / Hors d’oeuvres & Soups for Thanksgiving

5 from 2 votes
Jump to Recipe

Thanksgiving is almost here – time to organize and cook delicious, homemade food!
Here are my best-loved Appetizers and Soups to make ~ from inventive to classics… with healthy twists!

Thanksgiving Appetizers/ Hors d’ oeuvres keep everyone happy before the big meal!

Choose at least two – many can be made ahead of time and easily assembled or heated up while your guests arrive.

Soup can also be served warm in shot glasses (no spoons required) or – in your smallest bowls for a warming appetizer.

Cheesy Options:

Party Caramelized Red Onions & Apple Baked Brie
NEW RECIPE: Party Caramelized Red Onions & Apple Baked Brie

A crowd-pleasing Melty-Cheese Appetizer that’s easy to make and fun to eat!
Sauté Red Onions low & slow, add apples and seasonings and simply top a wheel of brie and bake.

THE Perfect Appetizer for Thanksgiving… and any holiday!
Party Caramelized Red Onions & Apple Baked Brie
Party Caramelized Red Onions & Apple Baked Brie
  • To serve ~ have fun assembling, add the Baked Brie to a tray, platter or wood board (I chose a 70″s tray I love) 

Choose and assortment of: Nuts, Apple Slices, Grapes, Sliced Baguette, Assorted Crackers (remember your gluten free guests), sliced Pomegranate, Apricots and Dates.
Cheddar and Herb “Pennies” ~ Savory Shortbread Crackers
Cheddar and Herb “Pennies” ~ Savory Shortbread Crackers

Aren’t they beautiful? Ready to go in the oven with assorted herbs on top that bake into the “Pennies.” I chose Chives, Rosemary, Thyme, Parsley and Basil Buds.
A revised recipe form the 1950’s – these Cheesy Shortbread Pennies are the perfect little crackers with big flavor.
 Simple to make – roll mixture into a log – chill, slice & bake! Top with garden herbs for an elegant touch.

Cheesy, buttery shortbread crackers melt in your mouth – a special recipe! (Gluten free option too)

Mediterranean Slow-Baked Appetizer with Feta, Colorful Peppers, Olives & Garlic
Mediterranean Slow-Baked Appetizer with Feta, Colorful Peppers, Olives & Garlic

A wonderful and easy appetizer for the holidays all will enjoy! Spread on toasted bread and soak up all the amazing flavors.
Cooks slowly in the oven until the peppers actually melt into the olive oil. Serve with toasted pita triangles or toasted baguette slices. Mediterranean Cuisine has bright, fresh flavors ~ mostly plant food and minimally processed staples where herbs and spices are essential ingredients.

Southern Pimento Cheese Recipe ~ THE Spread for Everything!
Southern Pimento Cheese Recipe ~ THE Spread for Everything!

This spread has so many culinary uses. Great served with good crackers and crudités.

Pimento Cheese: Adds a cheesy, slightly spicy flavor and creamy, dreamy texture to multitude of tasty things.
My recipe is lightened-up. Surprised? You shouldn’t be ~ I love to tweet recipes and reinvent them! I’ve used top quality ingredients, good mayo – but not too much and added greek yogurt for some tang and a creamy texture.

Goat Cheese and Garlic Pâté with Walnuts and Chives ~ Balsamic-Honey Drizzle
Goat Cheese and Garlic Pâté with Walnuts and Chives ~ Balsamic-Honey Drizzle

Pictured: added to a baguette slice. A wonderful spread with roasted garlic cloves for a mellow touch. Add some zest with the balsamic-honey drizzle. Holiday Entertaining just got a little easier with this tempting pâté – the perfect appetizer for Thanksgiving and Christmas celebrations.

Goat Cheese and Garlic Pâté with Walnuts and Chives ~ Balsamic-Honey Drizzle
Goat Cheese and Garlic Pâté with Walnuts and Chives ~ Balsamic-Honey Drizzle

Served  here in a vintage bowl – with crudités, bread & crackers on the side – let you guests make their own appetizer!

Fall Crostini with Whipped Roasted Butternut Squash Goat Cheese and Fresh Figs
Fall Crostini with Whipped Roasted Butternut Squash Goat Cheese and Fresh Figs

THE Fall Appetizer – almost too pretty to eat featuring in-season Fresh Figs.
Goat Cheese is whipped with Roasted Butternut Squash and topped with Fresh Figs, Maple-Balsamic Drizzle and Fresh Rosemary. Can top with dried figs or fresh sliced pears too!

Roasted Plum Ricotta Crostini with Maple-Balsamic Glaze
Roasted Plum Ricotta Crostini with Maple-Balsamic Glaze

Vegan: An easy appetizer & snack enhanced with the addition of roasted red onions.
I’m using Vegan Ricotta that’s creamy and delicious…studded with olives and thyme.

Seafood:

Crab Tostadas Bites with Avocado-Cucumber Mash
Crab Tostadas Bites with Avocado-Cucumber Mash

Irresistible Zesty Pick-Up Appetizer ~ Crispy, crunchy and creamy – all the textures come together; a special recipe for Holiday Entertaining… Gluten Free.

Jumbo Lump Crabmeat’s flavor is left to shine… additions are bright and flavorful: mango, red pepper, chives,  jalapeño, lime juice and and the littlest bit of mayo to bind.
Skewered Shrimp Scampi Appetizer
Karen’s Skewered Shrimp Scampi Appetizer

Sautéed Shrimp in a Hearty Garlic Herbal Butter Sauce Skewered with a Cube of Sourdough Bread to Soak up the Flavors. A Simple Scampi Sauce – I’ve added a boost of flavor with fresh herbs, scallions and jalapeño.
The perfect Holiday or Party Appetizer! Who is going to resist these??

Modern Shrimp Louis: A Comeback for a Classic Dish
Modern Shrimp Louis: A Comeback for a Classic Dish

I’m adding this recipe because Shrimp is such a party pleaser!
Serve the shrimp in a BIG Bowl with the zippy Louis Sauce on the side.

A Comeback for a Classic Dish! This fresh, seafood-rich trendsetter recipe of the early 20th century takes on a modern flair with Fresh (not frozen) Pink Shrimp and a zippy Louis Sauce 

The Rest:

Top your favorite toasted bread with this tangy- herbal Tuscan Marinated Mushrooms!
Tuscan Marinated Mushrooms

Top your favorite toasted bread with this tangy- herbal Tuscan Marinated Mushrooms!
Deeply fragrant mushrooms team with flavorful Tuscan spices – coated with a wine-lemon-olive oil marinade. Tangy, delicious, and easy to make. Vegan. 

Serving the Tuscan Marinated Mushrooms in Individual shallow bowls with Toasted bread to soak up all the juices
Serving the Tuscan Marinated Mushrooms in Individual shallow bowls with Toasted bread to soak up all the juices
Peppers with Sesame Seeds, Shallots and Hazelnuts in French Clay bowl
Blistered Shishito Peppers with Sesame Seeds, Shallots and Hazelnuts in French Clay bowl

An amazing, fun & delicious EASY appetizer and side dish – These charred peppers are addictive and healthy! When pan-roasted the skin of the shishito pepper becomes blackened, resulting in an amazing smoky flavor.
A fabulous pick-up-appetizer. Vegan.

Shishitos are readily available now (hint: Trader Joe’s) – these I bought at a Farmer’s Market.

Healthy Roasted Garlic and Onion Dip
Healthy Roasted Garlic and Onion Dip

Dip Into This!  A Updated, Healthy Roast Garlic and Onion Dip

Need a dip for  the holidays that doesn’t break the calorie bank?

A real crowd pleaser  – there won’t be any leftovers! This is a REDUX recipe – a healthier version of Lipton Soup Mix Dip. 

I serve with roasted sweet potatoes… for a throwback flavor – serve with good quality potato chips!

Nuts:

how to make the best Curry Coconut Slow Roasted Nuts
Curry Coconut Slow Roasted Nuts

Add some crunch to any gatheringRaw cashews are soaked for easier digestion and are cooked in a slow oven until golden and crispy. Coat with sweet and savory, addictive seasonings: curry powder, ginger, cinnamon, cumin, smoked paprika, pink sea salt, coconut nectar, coconut palm sugar and unsweetened shredded coconut.

Rosemary & Spice Mixed Nuts
Rosemary & Spice Mixed Nuts

Pecans, Walnuts, Almonds and Brazil Nuts are roasted in a slow oven until fragrant and lightly golden. Kissed with fresh rosemary and a hints of a sweet-salty flavor. No overwhelming flavors, all complement each other. You can’t go wrong serving homemade nuts! 

Soup’s On:

I LOVE serving soup on Thanksgiving!
But – sometimes I have made so many appetizers, side dishes, turkey and desserts ~ who will have room for soup?

This is what I do:
Serve all a bowl of soup with the meal. Don’t ask who wants one… just serve it – everyone will eat it, trust me!
BUT – serve in smaller 10 ounce bowls… like a half portion of soup!

Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish
Thai Inspired Honeynut Squash Soup with a Toasted Rice Garnish

My Favorite New Soup of the Season – Perfectly Seasoned and Quite Easy to Prepare.
The fabulous creamy texture of Honeynut squash makes a velvety soup – Thai spices from an unexpected place – in a little can… how convenient!
Roasted Honeynut Squash is added to a quick base of onions, shallots, ginger and garlic with broth (your choice chicken or vegetable), coconut milk and Thai spices.

Sunchoke & Kabocha Soup with Fabulous Garnishes
Sunchoke & Kabocha Soup with Fabulous Garnishes

Sunchokes lend a creaminess to warm soups, perfectly paired with the velvety smooth Kabocha Squash for a wonderful Fall & Winter Soup. A great festive yet simple recipe for Thanksgiving. Vegan.

Sunchokes tastes similar to artichokes and Kabocha Squash tastes like a cross between pumpkin & sweet potato.

Kabocha Squash Soup with Apples and Cashew Crema ~ Vegan
Kabocha Squash Soup with Apples and Cashew Crema ~ Vegan

Perfect for Thanksgiving! See my easy way to peel a Kabocha Squash. You’ll love the Cashew Crema with hints of maple & cinnamon ~ the Spiced Cashews make a terrific, crunchy garnish.
A universal soup all and your Vegan guests will adore! Can make the soup ahead and freeze for a hassle- free Thanksgiving soup. The garnishes make it extra special.

Celery Root Bisque Soup with Garlic Pita Croutons Recipe
Celery Root Bisque Soup with Garlic Pita Croutons

A healthy soup with a creamy texture from the celery root (celeriac) and potatoes. Delicious and Silky Smooth. Dairy Free. Add a swirl of Cashew Cream for a decorative touch. Vegan. Cooked with celery root, yukon gold potatoes, carrots, red peppers and broth – the soup purees to a creamy, heavenly consistency.

You’ll make this one below after Thanksgiving with your leftover Turkey!

Greek Lemon Turkey Soup (an after Thanksgiving special recipe)
Greek Lemon Turkey Soup (an after Thanksgiving special recipe)

A Hearty, Healthy & Zesty Soup using 2 cups of diced freshly roasted turkey from your Thanksgiving feast. Make again using leftover chicken! 
I always make this soup a few days after Thanksgiving – it’s loaded with healthful ingredients and the perfect lunch or light dinner... and zesty!

Get a Jump on more Thanksgiving Cooking –

One of my favorite times to cook delicious food for friends and family.

Here are my favorite dishes to cook ~ classics with healthy twists!

Thanksgiving Desserts! My Favorite Scrumptious Holiday Recipes!

See TOO, Master Recipe: 

Roast Thanksgiving Turkey Basted with Fruit Juices and Marsala Gravy

Coming next week – ALL THE SIDE DISHES!

Time to get Cooking! (Enjoy the creative process!)
Have a Joyous & Festive Thanksgiving Holiday!
Karen

If you like these recipes, SUBSCRIBE (here) to my weekly newsletter ~ never miss a recipe!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
5 from 2 votes

Fall Crostini with Whipped Roasted Butternut Squash Goat Cheese and Fresh Figs

Servings: 14 servings
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Fall Crostini with Whipped Roasted Butternut Squash Goat Cheese and Fresh Figs
THE Fall Appetizer – almost too pretty to eat featuring in-season Fresh Figs. Goat Cheese is whipped with Roasted Butternut Squash and topped with Fresh Figs, Maple-Balsamic Drizzle and Fresh Rosemary. Delicious!

Ingredients 

  • 5.3 ounces goat Cheese, preferably "Chavrie" brand (creamy)
  • 1/2 cup roasted butternut squash slices, (*see below)
  • 7 medium fresh ripe figs , each to be quartered
  • 14 slices baguette bread, cut 1/3"

Maple-Balsamic Drizzle:

  • 2 tablespoons pure maple syrup, I love Trader Joe's Bourbon Barrel Aged
  • 1 1/2 teaspoon balsamic vinegar, (without "caramel coloring")

Garnish:

  • 1/2 teaspoon fresh rosemary leaves, chopped

Optional Toppings:

  • 1 tablespoon Karen's Chunky Maple Apple Jelly, (see recipe)
  • 1 teaspoon pistachio nuts, chopped or slivered

Instructions 

  • Roast butternut squash (recipe below.)
  • Bring goat cheese slightly to room temperature, about 20 minutes out of the refrigerator. Add to a medium sized bowl – whip with a wire whisk until light.
    Mash 3/4's of the roasted butternut squash – add to a cutting board mash with the side of a chef's knife – add to the goat cheese, mix in with a rubber spatula. Set aside. (Remainder for topping.)
  • Preheat oven to 375 degrees. Place baguette slices on a rimmed baking pan and brush with 1 1/2 teaspoons of olive oil; toast for 5 minutes until golden but not too crisp. (Rub a cut raw garlic clove over if you want to add a garlicky essence.)
  • Top with a 1 tablespoon portion of goat cheese/butternut squash mixture, smoothing it. Can add to a ziplock bag; cut 1 1/4" off the bottom corner corner and squeeze out onto the bread.
  • Wash and dry the figs, remove the stem, cut into 4 equal wedges vertically. Add 2 pieces on top of the goat cheese layer. Cut remaining butternut squash into small 1/4" cubes – add 3 or 4 to each crostini.

The Maple-Balsamic Glaze:

  • This is A MUST! Reduce maple syrup and balsamic vinegar over a low simmer for 2 minutes until reduced. Remove from heat – let cool to thicken a little.
    Drizzle the thickened glaze over the figs and top with chopped rosemary. Serve within a half an hour. Can make in advance – add toppings before serving. 

Optional Toppings:

  • Top with a small dollop of Karen's Chunky Maple Apple Jelly
    Sprinkle with Pistachio Nuts (or your favorite nut)

Notes

*Roasting Butternut Squash: Peel and seed, cut into 1/2 slices. Coat with a little olive oil, salt & pepper and roast at 375 degrees until cooked through and slightly golden around the edges. 
Recipe can be easily doubled to tripled.
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 127kcalCarbohydrates: 21gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 4mgSodium: 163mgPotassium: 124mgFiber: 2gSugar: 8gVitamin A: 651IUVitamin C: 2mgCalcium: 61mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Hors d’oeuvres
Cuisine: American
Tried this recipe?Mention @azestforlife or tag #azestforlife!

 



Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.

You May Also Like:

5 from 2 votes (1 rating without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1 Comment

  1. 5 stars
    Wow Karen – so many amazing recipes to choose from. Love them, definitely will make the Brie appetizer and a soup. Thanks, Amanda