Tiny hors d’oeuvres may look adorable and irresistible, but they take a lot of time to make.
Who knew something so small could require so much attention to assemble?
There are lots of parties and get-togethers this time of year where fancy bites are the meal.
When you’re in charge of the food, it can be overwhelming trying to come up with that many different options for a snack buffet for your guests.
Here are a few timesaving tips for holiday hors d’oeuvres:
1. Go Overboard at the Olive Bar
I could go on and on about the incredible antipasti at the olive bar!
From the obvious olives to roasted peppers and tomatoes, there are so many good things that your guests can just spoon onto a cracker or a slice of bread.
2. Make a Charcuterie Board That’s Carnivore, Vegetarian & Vegan Friendly
It can be stressful trying to have food on-hand that satisfies all dietary preferences. Don’t think of a charcuterie board as just meat.
Include cheese, veggies, fresh and dried fruit, nuts, bread and crackers (regular & gluten-free).
Take advantage of store-bought ingredients to create a beautiful spread.
3. Pick One Snack To Be Homemade Star Like Pear Blue Cheese Onion Focaccia
Even though there is nothing wrong with sticking to grocery store goodies for everything, I do think it’s a nice touch to make at least one thing from scratch.
I like baking a loaf of pear blue cheese onion focaccia.
Focaccias make lovely sharable loaves with all their toppings. You can just cut the loaf into small slices to serve it.
This eliminates fussy time-consuming prep work.
As with any yeasted bread, there is more inactive time than active since you have to allow it time to rise.
Those moments give you opportunities to cross off other pre-party prep from your to-do list.
This pear blue cheese onion focaccia is sweet and salty with fruit, cheese and caramelized onions.
Pear Blue Cheese Onion Focaccia
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: One 13-inch x 9-inch loaf 1x
1 cup warm water
1 package dry active yeast
1/2 teaspoon honey
2–1/2 cups all-purpose flour
1 teaspoon kosher salt
1/4 cup + 3 tablespoons olive oil plus more for oiling bowl and sheet pan
1 red onion, thinly sliced
1 teaspoon light brown sugar
1 Bosc pear, cored and thinly sliced
1/2 cup blue cheese, crumbled plus more for serving
In the bowl of a stand mixer fitted with a dough hook, combine the water, yeast and honey. Let stand for 5 minutes until the yeast becomes foamy. Stir in 1 cup flour and 1/4 cup olive oil. Let stand for an additional 5 minutes. Add the remaining flour and salt and mix on medium speed until a sticky but smooth dough forms. Transfer the dough to an oiled bowl, cover and let rest for 1 hour.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the onions for 10 minutes until they start to brown. Stir in the sugar, cover the skillet and cook for an additional 10 minutes until the onions caramelize.
Preheat the oven to 450 degrees F. Oil a 13-inch by 9-inch sheet pan. Stretch the dough to fit the pan. Use your fingers to press dimples all over the dough. Drizzle with 2 tablespoons olive oil. Allow the dough to rise slightly, about 20 minutes.
Sprinkle the onions over the focaccia and top with pear slices and blue cheese. Drizzle the remaining oil on the focaccia and bake for 20 minutes until light golden brown. Transfer to a wire rack to cool. Sprinkle with additional blue cheese as desired.
Focaccia can be served warm or at room temperature.
Adapted from Food & Wine