The Zero-Effort Appetizer Smart Hosts Swear By
Bite-sized perfection.
Muffin pans are a host’s best friend during the holiday season. Just line each cup with pastry dough, fill with one of these three chef-approved combinations, and pop them in the oven. Serving a crowd? Make extra; guests will want seconds.
Brie + Prosciutto + Pomegranate Seeds
Ingredients (Yields 12)
1 sheet puff pastry, thawed
1 Brie wheel, cut into 12 wedges
12 slices of prosciutto, thinly cut
3/4 cup pomegranate seeds
1 egg beaten with 1 tablespoon water
Honey, for drizzling
Preheat oven to 375 degrees and lightly grease muffin tin. Unroll puff pastry sheet, cut into 3 inch x 3 inch squares, and place squares into muffin cups. Next, wrap each wedge of brie with a slice of prosciutto. Place wrapped brie in the center of each muffin cup, top with 1 tablespoon pomegranate seeds, and bring the pastry corners up around the filling, twisting to secure. Brush with egg wash and bake for 15 minutes or until pastry is golden brown. Remove and let cool, then drizzle with honey.
Fontina + Mushrooms + Italian Sausage
Ingredients (Yields 12)
1 sheet puff pastry, thawed
1/2 pound Italian sausage, ground
1 tablespoon unsalted butter
1 cup cremini mushrooms, sliced
3/4 cup Fontina cheese, diced small
1/4 cup parsley, finely chopped
Preheat oven to 375 degrees and lightly grease muffin tin. Unroll puff pastry sheet, cut into 3 inch x 3 inch squares, and place squares into muffin cups. Bake for 10 minutes or until pastry is golden brown. Next, brown sausage and set aside. In the same skillet, heat butter and sauté mushrooms. Layer each baked muffin cup with sausage, mushrooms, and cheese. Then, bake for five additional minutes or until cheese is golden and bubbling. Remove and let cool, then sprinkle with parsley.
Blue Cheese + Pears + Fig Jam
Ingredients (Yields 12)
1 sheet puff pastry, thawed
2 pears, peeled, quartered, and sliced
¾ cup blue cheese crumbles
3 tablespoons fig jam
Walnuts, for sprinkling
Preheat oven to 375 degrees and lightly grease muffin tin. Unroll puff pastry sheet, cut into 3 inch x 3 inch squares, and place squares into muffin cups. Bake for 10 minutes or until pastry is golden brown. Remove and add two pear slices and blue cheese crumbles to each muffin cup. Top with a dollop of fig jam. Bake five minutes or until cheese is fully melted. Remove and let cool, then sprinkle with walnuts.
