Quick and Easy Holiday Recipes

By Michael Ramirez
Contributing Writer

As the holidays get closer and closer we find ourselves strapped for time to get everything done: shopping for gifts, planning the perfect family gathering, and cooking for family and friends. Well, here are a few easy-to-do appetizer recipes that should ease the workload.

First, have a merrier Christmas with this red, green and delicious party favorite! The ingredients for this appetizer are simple and easy to prepare.

Sundried Tomato Crostini With Mozzarella

5-6 vine-ripened Roma tomatoes
1 eight-ounce package of fresh mozzarella cheese (found in almost any deli section of your local supermarket)
fresh basil
extra virgin olive oil
sun-dried tomatoes
balsamic vinegar
brown sugar
coarsely ground salt
finely minced garlic
1 small red onion
1 loaf of french bread.

Cut the tomatoes in half lengthwise, and squeeze out the seeds. Chop tomatoes into a medium dice, then peel and finely dice the red onion and add to the tomatoes.

Pluck a few leaves of fresh basil 4-5 (more if you really like basil), and remove the stems from the basil leaves. Here’s a great technique for chopping basil: you need to chop it into ribbons by first stacking the leaves and then rolling them into a tight tube. Now, all you have to do is thinly slice the tube into ribbons and add them to the tomato mixture.

Add half a tablespoon of finely minced garlic, a pinch of salt, 3 tablespoons of balsamic vinegar and a half tablespoon of brown sugar, then mix well.
Now take about a quarter cup of sun dried tomato (oil packed) and finely dice them and add to the fresh tomato mix.

Cut your loaf of french bread on the bias about ½ inch thick. Using 2-3 tablespoons of extra virgin olive oil, brush both sides of french bread slices to make crostini.
Bake crostini in a 350-degree oven for about 10-15 minutes until browned. Take the mozzarella and cut thin slices to top the toasted crostini. Garnish crostini with the fresh sun dried tomato relish and you’re done!

It’s a quick, savory delicious appetizer that’s sure to please. Pair it with a good Chardonnay and call it a delightful dinner party.

Now, let’s drop the ball on 2011 the easy way, with this recipe for your new years party. Puff pastry dough is available at any supermarket in the frozen food section. For those who’ve never tried it, goat cheese has a mildly tangy taste with a creamy texture. It’s about time you gave it a shot!

Goat Cheese Puffs With Onion and Bacon Jam

1 package puff pastry dough
1 eight-ounce package of Chèvre (goat cheese)
1 medium onion
1 shallot,
6 strips of thick-cut bacon, cooked and coarsely chopped
1 tablespoon brown sugar
3 tablespoons of balsamic vinegar

Make sure to follow the package directions when thawing the puff pastry. Once thawed take the dough, and using a small round cookie cutter, cut at least 16 puffs.

Bake according to package directions. The puffs should be at least three times their original size, and also golden brown and flaky. Get anything that looks different, and you’ve burned them. These can be tricky so watch them carefully so they don’t burn.

In a small saucepan over medium-high heat saute the finely chopped onion, shallot, and bacon with 2 tablespoons of olive oil.

Once the onions have a bit of color, add the balsamic vinegar and brown sugar.
Turn down the heat and allow the mixture to reduce, taking care that the mixture doesn’t burn.

Give it a try. It should taste sweet, tangy and salty, all at the same time.

Once the puffs have cooled split them in halves, add a thin slice of Chèvre and top with the cooled onion and bacon mixture. Pair this with a Chardonnay or a Riesling and you are ready to toast the the new year with friends!

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