Ultimate Holiday Cocktail Party Appetizer Spread

Get ready to throw an epic bash with our opulent hors d’oeuvres feast! Set out the apps as part of a casual grazing table or serve them passed for a more formal affair.

What You Get

Crescent rolls

Beef cocktail weenies

Everything bagel seasoning

Whole-grain mustard

Country loaf

Persimmons

Ricotta cheese

Pomegranate seeds

Dates

Goat cheese

Thyme

Semi-firm cow’s milk cheese

Salami

Triple-cream cheese

Chicken liver truffle mousse

Crackers

Garlic

Orange

Castelvetrano olives

Fennel seeds

Endive

Smoked trout salad

Pickled red onions

Potato chips

Crème fraîche 

Caviar 

Trout or salmon roe 

Vanilla shortbread cookies

Chocolate shortbread cookies

What You’ll Need

Egg or melted butter

Olive oil 

Salt and freshly ground pepper 

Honey (optional)

Chile flakes (optional)

Makes 8 to 10 servings 

60 minutes active 

75 minutes total 

Assembly Instructions

Everything Pigs in a Blanket 

Preheat the oven to 350°F. Line a sheet pan with parchment or foil. Unroll the crescent roll dough and cut each piece into 3 triangles. Place a cocktail weenie at the wide end of each piece of dough and roll it up. Space the pigs on the prepared pan. Lightly brush each pig with beaten egg or melted butter. Sprinkle with the bagel seasoning. Bake until puffed and golden, 15 minutes. Transfer the pigs to a plate with the mustard on the side for dunking.

Ricotta Toasts with Persimmons & Pomegranate 

Preheat the oven to 400°F. Line a sheet pan with parchment or foil. Slice half of the bread into pieces about ½ inch thick and cut them in half. Brush both sides with olive oil, season with salt, and toast until golden, 5 minutes. Meanwhile, remove the tops from the persimmons and slice into half moons. Spread each piece of bread with a spoonful of ricotta, and top with the persimmons. Drizzle with olive oil and honey, if using. Sprinkle lightly with salt and grind with pepper. Scatter with the pomegranate seeds and arrange on a platter to serve. 

Goat Cheese Stuffed Dates 

Make a small slice in each date (but don’t cut them in half). Remove the pit and stuff each date with a pinch of goat cheese. Pick 1 tablespoon of thyme leaves. Arrange the dates on a plate and drizzle with honey, if using. Sprinkle with the thyme leaves. 

Cheese, Charcuterie & Crackers

Slice the semi-firm cow’s milk cheese, removing and discarding the rind. Slice the salami into thin rounds. Arrange the sliced cheese, salami, triple-cream cheese, truffle mousse, and crackers on a large platter to serve. 

Warm Marinated Castelvetrano Olives 

Peel and smash 4 cloves of garlic. Use a peeler or small knife to remove the orange peel in strips. Drain the olives. In a medium sauté pan, combine the olives, garlic, orange peel, 1 teaspoon fennel seeds, ⅓ cup olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and a pinch of chile flakes, if you want some heat. Set the pan over medium heat and cook until the olives and garlic are warmed through, 5 minutes. Transfer to a bowl and serve warm, setting out an empty bowl for pits.

Stuffed Endive with Smoked Trout Salad & Pickled Red Onions 

Trim the base of the endive and separate the leaves. Spoon the trout salad into each of the leaves. Top with pickled onions. Arrange on a platter for serving. 

Potato Chips with Crème Fraîche & Caviar 

Set out the potato chips, crème fraîche, caviar, and trout roe in serving bowls. To serve, top each chip with a small dollop of crème fraîche and a spoonful (see note below) of caviar or trout roe. 

Shortbread Cookies

Set out the vanilla and chocolate shortbread cookies on a plate and serve.

Contains: milk, eggs, fish, wheat.

Note: We recommend serving and enjoying caviar on a non-reactive spoon such as wood, ceramic, mother-of-pearl, or plastic. Reactive metals can alter the delicate flavors of excellent caviar.