If you are planning to host a festive holiday gathering this season, there’s nothing better than greeting your guests with a warm welcome and tasty appetizers! Here’s an easy-peasy round up of a few flexible crowd-pleasing seasonal finger foods like herby biscuits, dips, and festive crudités. In addition to the ultimate finger foods menu, you may enjoy adding this tahini to your graze table, too.
Pomegranate And Basil Bruschetta
Colors make your platters pop and pomegranates do the job beautifully! Pomegranates happen to be loaded with antioxidants which means you’re biting into something pretty and good for you. Here I combine pomegranate seeds with fresh basil, a touch of sea salt, and diced tomatoes. You can buy your pomegranate whole which is often fresher and often more vibrant in color but you could totally buy the seeds already separated to save yourself some time (just make sure it’s really fresh—smell and taste them first before you serve them to your guests). We make this with gluten-free bread at home but obviously, use whatever you have and whatever you prefer!
Pomegranate and Basil Bruschetta
Fresh pomegranate seeds combined with fresh basil on toast.
Ingredients
- 1 loaf gluten free bread sliced, toasted
- 1 pomegranate deseeded
- 1 cup cherry tomatoes quartered
- ½ cup fresh basil chopped
- 2 tablespoons olive oil
- Balsamic glaze
- Dash sea salt for topping
Instructions
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Broil sliced toast for 1-2 minutes in the oven until golden brown or toast in toaster!
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In a medium mixing bowl, combine pomegranate seeds, tomatoes, basil, and olive oil.
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Spoon mixture on each toast.
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Drizzle balsamic over assembled toast then sprinkle with sea salt. Top with extra basil if desired. Enjoy!
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Leftover mixture can be stored in an airtight container in your refrigerator for up to 3 days.
Dairy-Free Easy Cheesy Artichoke Dip
Who doesn’t love a warm artichoke dip? Serve up this hug in a bowl at your next gathering to change things up from the usual hummus and delight your guests! This dairy-free easy cheesy artichoke dip nixes the usual cream cheese and instead swaps in avocado and mayonnaise for equally satisfying creamy and flavorful dip. You may want to to double this recipe so you can enjoy some too because this dip may well be the first thing on the table to disappear.
Add your favorite vegetables and bread for dipping and spreading!
Dairy-Free Easy Cheesy Artichoke Dip
Cheesy artichoke dip made with avocado and dairy-free mayo.
Ingredients
- 1 10oz Package frozen spinach heat, allow to rest then squeeze to drain, pat between paper towels.
- 1 14oz quartered artichoke hearts chopped
- 2 tablespoons green onion chopped
- 4 cloves fresh garlic minced
- 1 small avocado
- ½ cup mayo
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- 1 teaspoons dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- Dash ground pepper
- 1 cup dairy-free cheese divided
Instructions
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Preheat your oven to 350°F.
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In a large mixing bowl combine spinach, artichoke hearts, green onions, and garlic.
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In a separate bowl, mash avocado. Mix in mayo, lemon juice, salt, oregano, cumin, onion powder, and pepper until combined.
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Add avocado mixture to your spinach mixture. Add half of your your cheese and mix well.
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Pour mixture in a baking dish and bake for about 15 minutes. Sprinkle the remaining cheese on top. Bake another 5 minutes.
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Enjoy!
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
Mini Onion And Herb Biscuits
This lightened up paleo biscuit recipe is made with almond flour and without yeast! I love using a mini muffin pan to keep the serving size smaller so that my guests save room for the meal and don’t feel too full after these bites. As with most things I bake lately, these are super easy and quick to whip up , plus leftovers freeze really well so you can save some for later. These biscuits are also great year round and perfect with cozy cup of soup or chili. Find the best freezing food practices here!
Timesaving tip,
Bake and freeze ahead of a time!
Mini Onion And Herb Biscuits
Savory mini almond flour biscuits with fresh herbs.
Ingredients
- 4 cups Almond Flour
- 4 teaspoons baking powder
- ⅔ cup butter melted
- 4 large large eggs
- ¼ cup onion minced
- 2 tablespoons fresh basil minced
- 2 teaspoons dried Italian seasoning
- 2 teaspoons fresh rosemary minced
- 2 teaspoons fresh thyme minced
Instructions
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Preheat your oven to 350°F. Spray non-stick spray to your muffin pan. Set aside.
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In a large bowl, whisk together almond flour, baking powder, onion, basil, Italian seasoning, dried oregano, rosemary, and thyme. Add in your eggs.
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Pour in melted butter, using a spatula to combine.
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Roll into 1-inch balls and place in each muffin cup. Pat down to flatten out.
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Bake 5 minutes. Allow to rest in your pan for 1 minute then carefully remove from the pan onto a platter for serving. Enjoy!
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
