Ah, Thanksgiving – a holiday full of family time, football, and, of course, lots of delicious home-cooked comfort food. However, we all know how long it takes to prepare a perfectly-cooked turkey along with all the fixings of Thanksgiving dinner, which doesn’t leave much time to put together small bites to snack on before the real feasting begins.
Lucky for you, we’ve rounded up 10 delicious Thanksgiving appetizers you can make in 30 minutes or less. Happy feasting!
Easy Avocado Dip With Barilla Creamy Pesto
Start with something light like this dip made with the Barilla Creamy Ricotta & Basil Pesto. It’s so easy to make, and pairs perfectly with veggies, chips, crackers, bread – you name it!
- ½ jar Barilla® Creamy Ricotta Pesto
- 2 ripe avocados
- 1 5-ounce container plain Greek yogurt
- 1 lime, juiced
- Combine all the ingredients in a blender. Blend on medium until combined.
- Place into a small bowl and serve with cut fresh vegetables.
Thanksgiving Cranberry Deviled Eggs
All it takes is six ingredients to make guests go crazy over this sweet and savory combo.
- 6 hard-cooked eggs, peeled
- 2 tablespoons mayonnaise
- 1/2 teaspoon McCormick® Mustard, Ground
- 1/4 teaspoon McCormick® Sage, Rubbed
- 1/8 teaspoon salt
- 2 tablespoons whole berry cranberry sauce
- Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
- Stir in mayonnaise, mustard, sage and salt until smooth and creamy. Gently stir in cranberry sauce. Spoon yolk mixture into egg white halves. Top with additional cranberry sauce, if desired.
- Refrigerate 1 hour or until ready to serve.
Make these tasty bites in just seven easy steps. It’s the perfect appetizer to keep you from getting too full before the real eating begins.
Ingredients you will need:
2 – Cucumbers
12 – cherry tomatoes
4 oz. – cream cheese softened
1 tbsp. – mayonnaise
3 tbsp. – light ranch
1 tbsp. – frozen or fresh dill
¼ tsp. – garlic salt
Black pepper for garnish
- Wash, peel and slice cucumber into half inch slices.
- Remove little of insides of the cucumber with a half tea spoon measurement.
- Combine softened cream cheese, mayo, and ranch. Mix it well until smooth in texture.
- Add dill and garlic salt and mix just until combined.
- Place all the topping into a piping bag with a star attachment and pipe out about a ¾ of a tbsp. into each prepared cucumber. If the topping has hard time to stick to cucumber pat dry the cucumber juice before piping.
- Cut cherry tomatoes in half and insert into each cucumber topping.
- Sprinkle with black pepper, serve and enjoy. This appetizers can be prepared several hour before serving, make sure to refrigerate until ready to serve.
Turkey Focaccia With Creamy Pesto
There’s so much flavor packed into these tiny sandwiches. The secret ingredient? The Barilla Creamy Ricotta & Basil Pesto — it’s made with freshly grated Italian cheeses and 100 percent Italian basil, then lightly whisked to create the smooth and creamy texture. Is your mouth watering yet?
- ½ jar Barilla® Creamy Ricotta Pesto
- 6 small focaccias, sliced in half
- 8 ounces sliced deli turkey
- 1 cup jarred roasted red peppers, sliced thin
- 6 slices Swiss cheese
- Salt and black pepper to taste
- Place 6 focaccias onto a platter. Top with 1 tablespoon pesto and spread thin.
- Top with a few slices of cheese, roasted pepper and turkey. Top with second slice of focaccia. Repeat for each focaccia slice.
Smoky Chipotle Pumpkin Hummus
If you’re searching for a flavor-packed dish, look no further because it doesn’t get any better than this smoky pumpkin dip.
- 2 tablespoons lemon juice
- 1/4 cup tahini
- 3 cloves garlic
- 1 teaspoon kosher salt
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 teaspoons olive oil, plus more, to top
- 2 chipotle chiles in adobo, plus adobo sauce, to taste
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika, plus more to top
- Roasted, salted pumpkin seeds, to top
- Pulse the lemon juice, tahini, garlic, and salt together in a food processor or blender until it forms a paste. Add in the chickpeas, olive oil, and chipotle chiles and pulse until smooth. Add in the pumpkin puree, cumin, and smoked paprika and pulse until well-combined.
- Transfer the hummus to a bowl and swirl the top using the back of the spoon. Drizzle over a little additional olive oil. Sprinkle with smoked paprika and top with roasted pumpkin seeds. Serve or refrigerate until ready to serve.
Easy Tomato Bruschetta With Balsamic Glaze
In just 20 minutes, you can make this fresh and flavorful bruschetta to add some color to your Thanksgiving spread.
- 1 cup tomatoes, pitted and diced (about 4 roma tomatoes)
- 1/4 cup red onion, diced (about 1/4 red onion)
- 2 cloves garlic, minced
- 5 fresh basil leaves, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup balsamic vinegar
- 1/2 loaf of French baguette, sliced into ½ inch slices
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- In a medium bowl, combine the tomatoes, onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don’t have to wait this long, but it is recommended to bring out all the flavours).
- In a small sauce pan, heat the balsamic vinegar over medium heat until it boils. Continue to cook for 4-5 minutes until the sauce is reduced by half.
- Pour the glaze into a small bowl and set aside. The glaze will continue to thicken when removed from heat.
MAKE THE BRUSCHETTA:
- Preheat your oven to 350 degrees.
- In a small bowl, combine the olive oil and garlic powder.
- Brush the top side of each baguette slice with the olive oil mixture.
- Place slices onto a lined baking tray and bake for about 10 minutes, until light golden brown.
- Top each slice with a spoonful of the tomato mixture.
- Drizzle the balsamic glaze onto each bruschetta and serve.
Cranberry Pecan Goat Cheese Truffles
This app is a real crowd-cheeser. The nuttiness mixed with sweet cranberries and creamy goat cheese make this the ultimate Thanksgiving day starter.
- 10 oz goat cheese
- 6 oz cream cheese
- 2 teaspoons cinnamon
- 3 tablespoons honey, plus extra for garnish
- 1 1/2 cups Fisher Nuts pecan chips, divided
- 1 cup diced dried cranberries
- 1/2 cup minced fresh parsley
- In a large bowl, beat goat cheese, cream cheese, cinnamon and honey until light and fluffy. Add 1/2 cup pecan chips, folding to combine. Set aside.
- Line countertop with parchment paper. Toss together remaining pecan chips, dried cranberries and parsley in the center of the parchment paper.
- Using a large cookie scoop, scoop out one round of cheese filling and toss in pecan mixture. Continue until all truffles have been rolled in coating. (Watch the video above to see how I do this.)
- Refrigerate cheeseballs until ready to serve. You can make these up to three days before, just make sure and store them in an airtight container.
- To Serve: Drizzle with honey, if desired. Serve with crackers, warm crostini or as is with a toothpick!
Leave a bowl of these zesty cashews out for everyone to enjoy before the big feast, your guests will go nuts over how good it is.
2 1/2 teaspoons coarse salt
1 teaspoon finely grated lime zest
2 tablespoons dark-brown sugar
1/2 teaspoon red-pepper flakes
1 large egg white
3 cups raw unsalted cashews
- 1. Preheat oven to 350 degrees. In a medium bowl, using the back of a wooden spoon, grind salt with lime zest. Add dark-brown sugar, red-pepper flakes, and egg white and whisk together until frothy. Add cashews and toss to coat.
- 2. Spread cashew mixture in a single layer onto a parchment-lined rimmed baking sheet. Bake until golden, 20 minutes. Let cool completely.
Barilla Pesto and Orzo Arancini
Set out a tray of these delicious pesto and orzo balls and they’ll be gone in less than five minutes. The bright taste of the Barilla Basil Pesto perfectly complements the parmesan and mozzarella cheeses (yes, it’s as good as it sounds).
- ½ box Barilla® Orzo
- 2 cups frozen peas
- 1 Jar Barilla® Basil Pesto
- 2 large eggs, lightly beaten
- ½ cup grated Parmesan cheese
- 1½ cup Italian-style bread crumbs, divided
- 8 ounces mozzarella cheese, cut into cubes
- ¼ cup heavy cream
- 1Prepare the orzo according to package directions, adding the peas for the last 2 minutes of cooking time. Toss with ½ jar of pesto
- 2Meanwhile, in a heavy large saucepan, pour enough oil to make 3 inches deep. Heat over medium heat to 350°F
- 3In a large bowl, stir together the orzo, eggs, Parmesan cheese, and 1/2 cup of the bread crumbs. In a medium bowl, place the remaining bread crumbs
- 4Roll 2 tablespoons of the orzo mixture into a ball and insert 1 cube of mozzarella in the center. Roll in the bread crumbs to coat. Repeat with the rest of the orzo mixture
- 5Working with a few at a time, add the risotto balls to the oil and cook until brown and heated through, turning occasionally, for 4 to 5 minutes. Using a slotted spoon, transfer to paper towels. Sprinkle with salt
- 6In a small saucepan, warm the heavy cream. Then stir in the remaining pesto. Serve on the side with the Orzo balls
Garlic Herb Roasted Shrimp
Eight ingredients, 10 minutes, and a whole lot of yum.
- 2 lbs. of Shrimp, peeled and deveined
- 3-4 garlic cloves, minced
- 2 tablespoons of olive oil
- 1/2 teaspoon of red pepper flakes
- 1 teaspoon of dry basil
- salt & pepper
- 1/2 cup of ketchup
- 2 heaping tablespoons of horseradish
- Preheat oven to 400 degrees.
- In a large bowl, toss shrimp, garlic cloves, red pepper flakes, dry basil, salt, pepper, and olive oil. Toss until all coated.
- Spread shrimp out in a single layer on a baking sheet.
- Bake for 8-10 minutes.
- While the shrimp are cooking, in a small bowl mix ketchup and horseradish. Set aside.
- Remove shrimp from the oven, let cool for 2-3 minutes.
- Serve with homemade cocktail sauce.
- Garnish with fresh parsley and lemon wedges.