The Thanksgiving meal is filling, to say the least. but you still need something to snack on while the turkey roasts and all the sides come together. Keep your crowd at bay with these light appetizers that are big on bright flavors without feeling heavy. From tangy shrimp to caviar waffle bites, dips and crudités, here’s how to ease into any holiday meal with light starters that entertain guests without ruining anyone’s appetite..
Gambas al Ajillo (Shrimp in Garlic Sauce)
Diana Chistruga
Sauté shrimp or squid in garlicky, spicy olive oil and then toss them with dry sherry, lemon juice, and a handful of parsley for a 20-minute light crowd pleaser.
Grilled Artichokes with Herby Lemon Aioli
Grill artichoke halves quickly over a hot fire to serve with luscious lemon aioli for a 40-minute finger food.
Feta-Stuffed Marinated Olives
Add a bright freshness to this bite-size appetizer by tossing feta-filled Castelvetrano olives with a mixture of lemon peel strips, oil, jalapeño, parsley, za’atar, salt, and pepper. The simple treat is ready in 20 minutes.
Crudités with Carrot Dip and Romesco
Make romesco with seeds and peanuts to swirl into a homemade carrot dip for snacking with your favorite fresh vegetables.
Grilled Shrimp Cocktail with Fresh Tomato Cocktail Sauce
Make shrimp bright with lemon and garlic, a little spicy from crushed red pepper, and smoky from grilling, all in a half hour.
Tuna Tartare with Coconut and Jerk Peanuts
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
Finely dice raw tuna to toss with a tamarind-spiked coconut-lime dressing and top with jerk-spiced peanuts for bold flavor with subtle warmth.
Spiced Carrots with Whipped Feta
Greg DuPree / Food Styling by Emily Neighbors Hall / Prop Styling by Christina Daley
Caramelize grated carrots in a pan with ghee and fry a combination of cumin, coriander, and Urfa pepper, then stir the toasted spices into the carrots for this earthy and sweet spread that’s delicious served with tangy whipped feta.
Thai-Style Shrimp Cocktail
Cook and chill large raw shrimp to serve with a quick garlic aioli and super spicy fish sauce–based dipping sauce to keep this classic app interesting.
Caramelized Five-Onion Dip
Caramelize sliced onions in pure butter to stir into a mixture of sour cream, cream cheese, and seasonings for this sweet, tangy, and smooth dip for vegetables or chips.
Tahini-Tofu Dip with Chili Crunch
Stephanie Izard’s versatile dip gets sweet nuttiness from roasted garlic and tahini, umami from tamari, and brightness from lemon juice. Sprinkle with chili crunch and serve with vegetables to get guests snacking.
Caviar Waffle Bites
Cut waffles into strips, and fill the squares with caviar, crème fraîche, and snipped chives for these pop-in-your-mouth morsels from Justin Chapple.
Mini Wedge Salads with Anchovy Dressing
Greg DuPree
Turn the salad course into passed hors d’oeuvres with these wedges of Little Gem lettuce that you can coat and dredge or dip with a creamy, anchovy-packed dressing and crunchy panko.
Zucchini-and-Pepper Gratin with Herbs and Cheese
Chef Daniel Humm makes a ratatouille-like mix of sautéed zucchini strips, bell peppers, and tomato to spoon on top of zucchini slices then sprinkles everything with cheese and bakes them.
Source link
:max_bytes(150000):strip_icc()/Lunchables-Pulled-From-National-School-Lunch-Program-FT-BLOG1124-87030d54fc1e4690a71ad022efa9469f.jpg)