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Nov 25, 2012 07:40 AM

Christmas appetizer suggestion, please

Will have
Seafood allergy
Gluten free
people in the mix. Not all appetizers need to please all people. Got some great ideas from the Thanksgiving posts. Also would like make ahead ideas.

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  1. First thought was a hummus platter. Roasted red pepper hummus is good...serve it with fresh vegetables and pita. I think that fits the bill pretty well :)

    1. Ditto the hummus. Pea soup shooters with a shrimp for those who can. Frozen petit pois are remarkably good in this instance. Make ahead. Serve hot or chilled. You can get inexpensive shot glasses at kitchen supply stores, plastic or reusable glass.

      1. make a large batch of polenta, spread in a sheet pan, chill until firm, cut into squares or circles, and refrigerate the pieces overnight. pan-fry the pieces in butter or oil until nicely golden, and top with tomato sauce, pesto, caponata, ratatouille, tapenade, herbed goat cheese or ricotta...if you're pressed for time the polenta can be fried earlier in the day and reheated in the oven for a few minutes before serving.

        - dates stuffed with nuts & cheese (or wrapped with bacon)
        - crab or shrimp salad in endive boats
        - baked brie
        - deviled eggs
        - puff pastry tartlets
        - cheese balls or goat cheese logs flavored with various herbs & spices, nuts, and/or fruits, served with crackers, chips, cucumber slices, homemade veggie chips...
        - spiced nuts or popcorn served in paper cups or shot glasses
        - smoked salmon toasts
        - mini meatballs with dipping sauces

        1. I like to make Ina Garten's savory palmiers for Christmas... they look sort of christmassy with the tomatoes and pesto, and are delicious. They fit at least your vegetarian and seafood allergy requirements, not sure on gluten free.

          1. DIY crostini: toasted bread, gluten-free crackers and raw endive leaves as a base and bowls of baba ganoush, chicken liver paté, tapenade, mushroom cream, hummus, romesco sauce, fresh tomato with basil.... Most of the toppings can (and should) be made ahead.