Thanksgiving isn’t just about the turkey and favorite sides. We all need a warm up for the big event — the following are three great and easy appetizers to keep everyone happy. Thanks to Tasty for the recipes and photos. Dig in y’all.
White Bean Cranberry Hummus
Ingredients (6 servings):
- 1 can cannellini beans, drained and rinsed
- 3 tablespoons tahini
- 1 lemon, juiced
- 1 teaspoon finely chopped fresh rosemary, plus 1 sprig, for garnish
- ½ cup chopped dried cranberries, plus more for garnish
- 3 tablespoons olive oil, plus more for garnish
- salt, to taste
- water, as needed
- sweet cracker, for serving
Preparation:
1. Add the cannellini beans, tahini, lemon juice, rosemary, cranberries, olive oil, and salt to a food processor and blend until smooth, adding a splash of water as needed until the desired consistency is reached.
2. Transfer to a serving bowl and garnish with more cranberries, a sprig of rosemary, and a drizzle of olive oil.
3. Serve with crackers for dipping.
Bacon Green Bean Twists
Ingredients (2 servings):
- 1 sheet puff pastry
- ½ lb bacon
- ½ lb green beans, trimmed
- 1 egg, beaten
- salt, to taste
- pepper, to taste
Preparation:
1. Preheat the oven to 400˚F
2. Cut one sheet of puff pastry into long ½ inch wide strips and set aside.
3. Cut strips of bacon in half lengthwise and set aside.
4. Take a trimmed green bean and carefully wrap it with bacon and the puff pastry to completely cover the bean.
5. Place the tightly wrapped beans on a parchment paper-lined sheet pan. Brush the wrapped beans with the egg wash, and season with salt and pepper.
6. Bake in the oven for 20 minutes, or until bacon is crispy and the puff pastry is golden brown.
7. Serve the twists warm or at room temperature.
Sweet Potato Marshmallow Stacks
Ingredients (12 stacks):
- 4 large sweet potatoes
- 2 tablespoons salted butter, melted
- 2 tablespoons coconut oil
- ½ cup parmesan cheese
- ¾ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon red pepper flakes
- 12 marshmallows
Preparation:
1. Preheat oven to 375°F.
2. Carefully slice sweet potatoes into ⅛ inch slices. Add to a large mixing bowl.
3. Add melted butter, coconut oil, cumin, cinnamon, and red pepper flakes. Toss to coat potato slices.
4. Mix in the Parmesan cheese.
5. In a greased cupcake tin, stack the sweet potato chips to fill each cup.
6. Bake in preheated oven for 50-55 minutes until tops and edges nicely brown.
7. Remove from oven and top each stack with a marshmallow.
8. Return to oven for 3-5 minutes, watching carefully, until the marshmallows are light brown and have puffed up. Alternatively, broil for 30 seconds.
9. Remove from oven. Carefully pat down each marshmallow to form a nice dome over the stack.
10. Let cool slightly before removing from pan.
