2 Easy & Festive Holiday Appetizers

You’ll feel good about eating these delicious two-bite appetizers, and even better about serving them to your guests at your next party (they’ll be mega impressed).  

We’re going beyond the puff pastry and cheese balls for these holiday apps (not that those aren’t delish. I mean, who doesn’t love a good puff pastry and cheese?). It is the holidays though, so let’s step it up a notch and make something that won’t leave you feeling the least bit regretful. 

The first time I made these was over a Zoom call with my friend. I was giving her a cooking lesson so she could have a couple tasty appetizer ideas for her Christmas party that would satisfy everyone including the gluten-free guests. Both apps were a home run, so I wanted to share the recipes so you could try them out over the holidays as well.

Here’s what I think makes them a home run: 

1. They’re delicious and filling—it’s almost like a mini meal in two bites. Also, there’s nothing worse than guests getting sloppy after one too many drinks because they didn’t have any food in their stomachs. Am I right?

2. We may be stepping it up a notch but these are still super easy to make. All it takes is a few simple grocery store ingredients, minimal prep, and easy assembling. Great for the novice cook who wants to serve something with a little more pizzazz. 

3. You’ll feel good and nourished eating these at your next party and sharing them with your friends and family. 

It’s 100% OK to enjoy all the wonderful indulgences that come with the holidays. But if you’re looking for something a bit lighter, these apps are packed with more nutrients and healthy fats that won’t weigh you down as much. Plus, they’re both gluten free and can be made dairy free as well.

Give these a try and let me know what you think!

Roasted Potatoes with Pesto, Zucchini, & Tomato

1 lb Yukon gold potatoes (medium-large size), scrubbed clean with the skin left on  
1 medium-large zucchini
12-16 oz jar of pesto 
1/2 pint grape tomatoes, sliced in half 
2 Tbsp olive oil 
Salt & pepper to taste 
1 tsp dried Italian seasoning

Preheat the oven to 400 degrees F and line a large sheet pan with parchment paper. 

Slice the potatoes and zucchini into round discs about 3/8 inch thick and spread them out on the sheet pan. Drizzle with olive oil, rubbing it all over both sides of the potatoes and zucchinis. Sprinkle all over with salt, pepper, and dried Italian seasoning. Bake in the oven for 25-30 minutes until the potatoes are slightly golden brown and the edges of both the zucchinis and potatoes just start to crinkle. Take them out and let cool. 

Once everything’s cooled to room temperature, it’s time to assemble: start with a potato slice as the base, spread 2 tsp of the jarred pesto on top, and layer on a slice of zucchini. Skewer a tomato half with a toothpick and pierce through the entire bite to keep it together. 

*This recipe is gluten free and can be made dairy free/vegan if you use a vegan pesto or make your own pesto leaving out the cheese.

Spicy Shrimp Avocado Cucumber Bites

1 lb raw shrimp, peeled, deveined, & tail off (31-40 ct per pound is a good size) 
1 large ripe avocado  
1/2 pint grape tomatoes, sliced in half 
2 tsp Sriracha or your favorite hot sauce, divided 
2 large cucumbers
1 Tbsp olive oil 
Salt & pepper to taste 
1 tsp each, divided: smoked paprika, garlic powder, & onion powder

Preheat the oven to 400 degrees F and line a large sheet pan with parchment paper. 

Toss the shrimp in a bowl with the olive oil, 1 tsp of Sriracha/hot sauce, and 1/2 tsp each of smoked paprika, garlic powder, and onion powder, and salt & pepper to taste. Spread out on the sheet pan in one even layer and bake in the oven for 6-8 minutes until they’re no longer translucent (don’t overcook or they’ll be rubbery). Once the shrimp are done cooking, take them out of the oven and let cool. 

While the shrimp cooks and cools, mash up the avocado into a bowl and season with salt, pepper, the remaining 1 tsp of Sriracha/hot sauce, and remaining 1/2 tsp each of the smoked paprika, garlic powder, and onion powder. Set aside. 

Slice the cucumbers into round discs about 1/4 inch thick and set aside. 

Once the shrimp are cool, it’s time to assemble: start with a cucumber slice as the base, then top with a dollop of mashed avocado and a shrimp. Skewer a tomato half with a toothpick and pierce through the entire bite to keep it together. 

*This recipe is gluten free and dairy free. 

Serving tip: These are great served at room temperature and laid out in rows on a large white rectangular platter.