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with an assortment of dips, chips, and appetizers.
I normally love creating very elaborate dishes for holiday celebrations, but this time I decided to go for the easy route. There is so much stress in planning and hosting a Christmas dinner that sometimes sanity trumps impressiveness. This year, I went for an easy Christmas appetizer platter. One that you can assemble and make in a whip.
The secret of this platter is that most of the things are pretty much ready to be served. I just add a little pizzazz to it so I can make it a real festive Christmas appetizer platter. This platter is, literally, a compilation of all the appetizers that I love to eat and my guests love to enjoy.
Like, I baked the camembert and styled it to make it nicer. All the dips are store-bought but served on a nice dish. The dates were already unpitted when I bought them and I just had to wrap the bacon around it and bake it in the oven. For the shrimp-Chorizo pinchos I only had to cook the shrimp. The chorizo was already dried and ready to be devoured.
I can’t wait to make this platter for the holidays. I can already see their face. I bet they won’t notice that this is actually a pretty simple and easy Christmas appetizer platter.
Oh, and if you’re still in need of some Christmas party ideas, I’ve got some very unique ones for you right here.
A simple and easy Christmas appetizer platter with tortilla chips, bread, dips, tomato spread, and various finger food.
- 250 gr gr bacon sliced into 2 pieces
- 250 gr pitted dates
- 1 Camembert 250 gr
- 1-2 tbsp honey
- 3 sprigs fresh rosemary
- 1 Chorizo dried
- 200 gr jumbo shrimp cooked, peeled, deveined
- 1 tbsp garlic powder
- 400 gr mushrooms
- 4 cloves garlic
- 2 tbsp olive oil
- 1 tbsp herb seasoning mix of choice
- Salt & pepper to taste
- 1 baguette sliced
- 1 large bag tortilla chips
- 1 small container aioli
- 1 small container flavored hummus i.e. roasted peppers
- 1 small container guacamole
- Baking tray
- Parchment paper
- 1 large serving tray
Preheat the oven to 200 degrees Celsius.
Defrost the shrimps
Cut the bacon strips into two pieces. Place a date at the end of the bacon strip and roll up each strip. Repeat until you have made all the rolls.
Place the shrimps in a bowl and sprinkle them with garlic powder. Cut the Chorizo into small slices of 1/2 cm. Take a toothpick and slide it through a Chorizo and then through one shrimp. Repeat.
Take the Camembert out of the wooden box and remove the plastic. Cut the upper white layer of the Camembert into four pieces and fold the four points to the side. Place the Camembert back in the wooden box.
Spread the dates on one side of a baking tray lined with parchment paper. On the other side place the shrimp-Chorizo pinchos. Bake the dates for 10 minutes (or until brown) and the pinchos for 20 minutes.
Take out the baking tray and add parchment paper again. Place the Camembert with the box and bake for 8 minutes.
Wipe or brush the mushrooms and cut the stems just below the caps. Cut large mushrooms in half. With a knife crush the garlic. Heat oil in a pan and fry the mushrooms over high heat. Add the garlic and bring to taste with herb seasoning mix, salt, and pepper.
Add the dip into a nice shallow bowl and the mushrooms and pinchos into a more deeper bowl. Take your tray and place the Camembert in the center, place the bowls on the sides, and the dates in a corner. Fill the platter with the chips and bread. Garnish the Camembert with a few sprigs of rosemary and drizzle with honey.
Instead of hummus, I used a Mediterranean salad from the brand Maza, called Choriatiki. It's a Dutch brand, but you can use any type of Arabic/Mediterranean dip like a hummus