When the holiday season approaches, we all look for special recipes to show off to our guests. There are dishes that are repeated in each family, such as consommé, stuffed turkey, baked bream or glazed ham, but usually the canapés, those small snacks with which we start each banquet, are usually a surprise for everyone.Live to the Palate Christmas Recipes: 39 showy snacks to succeed
If what you are looking for this year are original ideas to succeed and surprise your guests, do not miss the selection of the best Christmas canapés that we have offered you directly to the palate. I assure you that you will not be disappointed because the suggestions are the most varied. Do you accompany me?
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Apple Compote Tartlets Recipe
Ingredients: Three applesauce applesauce, 1 sheet of broken dough, brown sugar to sprinkle, 20 g of butter, 1 tablespoon of cream, strawberry or mint to garnish (optional).
preparation: Apple compote is made as I explained in your recipe recently. We booked while preparing the tartlets. We heat the oven to 180º heat up and down without air. We grease six individual molds and fill with the dough. Cut the remaining edges and puncture the base with a fork so that the dough does not rise. Bake for 10 minutes. Remove from the oven and fill with the applesauce that we distribute among the six molds. Above we put bits of butter and a little thick cream. Sprinkle with brown sugar to taste and bake until the edges of the tartlets are lightly browned, about 15 minutes, it depends on the oven. Remove from the oven, unmold and serve warm preferably with ice cream or hot chocolate sauce.
Link | Apple Compote Tartlets
More recipes for tartlets
- spicy tartlets with green asparagus
- Sobrasada tartlets with honey and pine nuts. Recipe
- Mushroom, garlic and serrano ham tartlet
Fish canapés recipes
Eggplant pate pate with smoked cod
Ingredients: 2 eggplants, 1 clove of garlic, 1-2 tablespoons of extra virgin olive oil, 1 teaspoon of lemon juice, 1/2 teaspoon salt, 1/2 teaspoon ground cumin, 1/2 teaspoon dried thyme, pepper black, rustic-style bread or peas, smoked cod.
preparation: Preheat the oven to 200ºC and line a tray with foil or sulfurized paper. Wash and dry the eggplants, remove the ends and cut into two halves lengthwise. Make some cuts with diagonal lines, brush with olive oil and place face down on the tray. Bake for about 30 minutes, until very soft. Once cold, peel by removing the skin with your hands. Chop lightly and place in the glass of a crusher or chopper. Add the peeled garlic clove, olive oil, lemon, spices and salt. Crush, mixing well, until a smooth and homogeneous paste. Add more oil if desired and check the salt point. Cut two slices of bread a finger thick. Toast in a toaster or grilled with a little oil. Spread each slice with a good layer of eggplant pate and arrange the smoked cod on thin slices. Give a stroke of pepper and add a little oil, if desired.
Link | Eggplant pate with smoked cod
More fish canapés recipes
- Canape with smoked salmon and beans. Christmas Recipe
- Seafood Butter Canape
- Cod Carpaccio
Recipes of pates and spreads
Creamy Camembert Cheese Recipe
Ingredients: 1 very ripe Camembert cheese, 2 M eggs, 2 M yolks, 20 g of butter, 200 ml of liquid cream, ½ clove of garlic, 50 ml of dry white wine, sesame to decorate, salt and pepper.
preparation: We will start by preheating the oven to 150 degrees with heat up and down. In a bowl, mix the wine, the cream, the minced garlic, the eggs and the beaten egg yolks, salt and pepper. We reserve On the other hand, we cut the camembert cheese into very small dice, add the mixture made previously and distribute it in some ramequins or casseroles greased with butter. We splash the surface of the cream with sesame grains and bake for half an hour. We serve very hot.
Link | Cream of Camembert Cheese
More recipes for spreads and creams to spread:
- Hummus with pepper and pistachios
- Smooth spicy homemade chorizo
- Greek Tzatziki
- Tuna and caper cream
Recipes of canapés with shellfish and mollusks
Mustard mussels recipe
Ingredients: 1/2 kg of mussels, 1 glass of white wine, 1 tablespoon of Dijon mustard, 1 tablespoon of flour, a pinch of ground ginger and another of cumin (not ground), 1/2 lemon, 1 small scallion, 1 tooth of garlic, oil, salt and parsley.
preparation: We start by cleaning the mussels thoroughly, removing their beards and barnacles that are stuck. On the other hand, with the help of the blender, we crush the onion with the garlic clove and the pinch of ginger and cumin (I have put the tip of a teaspoon of each). The result of this mixture is a puree that we will brown in a saucepan with a splash of oil. We also add a splash of lemon and a teaspoon of zest. Then, while stirring, pour the tablespoon flour, making a kind of rouge to which we will gradually incorporate the white wine, trying not to form lumps with the help of the rods. Now add the mustard to the sauce, and let it boil a couple of minutes before passing the sauce to a larger casserole and toss the mussels (and another pinch of cumin). Cover and let the mussels open (4 or 5 minutes will be enough). Now we remove the mussels and let the sauce thicken while we separate the upper shell and place them in a serving dish. Finally, we pour the mustard sauce over the mussels, decorate with a little chopped fresh parsley and serve hot.
Link | Mussels mustard
More canapés recipes with shellfish and mollusks
- Spicy and mango prawns skewers
- Stuffed scallops
- Wine cockles
Danish herring toast recipe
Ingredients: 4 slices of rye bread, butter, fennel, 1 scallion, 20 capers and a jar of canned herring.
Preparation: The smørrebrød that comes to mean bread with butter, is one of the most characteristic dishes of Danish cuisine. The traditional dish consists of a slice of black bread spread with butter and covered with various cold ingredients like the ones we are going to use today. The combination of canned herring with its soft and soft texture with the crispy chive and fennel is perfect and very pleasant from the first bite. To make the toast, chop the fennel and scallions into very small pieces and mix them in a bowl. Meanwhile, we toast the slices of rye bread in the toaster, spread them with butter and cover them with a small layer of fennel and scallions. On these ingredients we put three or four herring fillets and sprinkle again with more fennel and chives, placing some capers on top and some hairs of the leaves of the fennel to decorate.
Link | Danish herring toast or smørrebrød
More toast recipes
- puff pastry with tomato
- Double pesto toast with natural tuna
- Roasted ham toasts marinated with provolone Arugula, pear, radish and cheese tosta
Recipes of canapés with fruits and vegetables
Tuna Stuffed Peaches Recipe
Ingredients: 6 peach halves in syrup, 2 tuna cans, 1 egg at room temperature, sunflower oil, salt, lettuce, caviar substitute.
preparation: We start by making a mayonnaise, you can also buy it made in which case we will dispense with the egg, the oil and the salt of the ingredients. To do this, we put sunflower oil (or any other) and salt in a tall glass and emulsify with the blender. Then, we carefully add the egg and, without lifting the blender from the floor of the glass, we emulsify again until the mayonnaise is made. We reserve it. Wash the lettuce, cut it in julienne and distribute it on the tray where we are going to serve the dish. On it we place the peach halves, of which we will have previously drained from the syrup. We open the tuna cans, crumble it and mix it with the mayonnaise that we have reserved. With this mixture we fill the halves of the peaches. Finally, we finish the dish by crowning the peaches with a teaspoon of caviar substitute.
Link | Tuna Stuffed Peaches
More recipes for canapés with fruits and vegetables
- Balsamic figs with goat cheese
- Artichokes in saffron tempura
- Avocados stuffed with gorgonzola and nut cream
Canapes with meat recipes
Recipe of carpaccio rolls with arugula and dates
Ingredients: A package of beef carpaccio (about 90g in thin slices), arugula, 20g of Parmesan, 4 dates, oil, salt and pepper.
preparation: This recipe is extremely simple and quick to prepare. The most delicate part is separating the carpaccio sheets without breaking them. On the other hand we grate the Parmesan and cut the dates into slices. To assemble the rolls we extend several slices of carpaccio, then place a little arugula, a little grated Parmesan and two or three dates slices. Salpimentamos, add a splash of oil and close the roll with the help of a stick so that it does not disassemble.
Link | Carpaccio rolls with arugula and dates
More recipes for canapés with meat
- Meatballs with teriyaki sauce
- Skewers of minced meat with spices
- Crispy chicken breasts with garlic and honey sauce
Spinach and blue cheese croquettes recipe
Ingredients: 200 g of spinach (can be frozen), 2 tablespoons of flour, 75 g of butter, 2 glasses of milk, 50 g of blue cheese, eggs and breadcrumbs.
preparation: To make the croquettes, the first thing we need is to cook the spinach for 5 minutes in salt water. Then we drain them thoroughly so they throw away all the water, leaving them for a few minutes on a sieve. Once drained, put a pan on the fire and melt the butter. Lightly sauté the spinach in the butter and add two tablespoons of flour, stirring until it is absorbed by the spinach. Next, we gradually add the milk, letting the spinach absorb it before adding more. Stir and add milk until you get a green bechamel that is thick to make croquettes. Add the blue cheese and stir so that it melts with the residual heat and distributes well throughout the pasta. Once dissolved, let the croquettes stand in a bowl until it cools. To form the croquettes, this time I formed balls that we passed through beaten egg and breadcrumbs. Once formed, we can freeze the croquettes until the day that we are going to fry them or fry them directly in very hot olive oil, leaving the croquettes for a couple of minutes on each side until they start to take a tan color like the one in the photo of presentation. Then, you just need to drain them on absorbent paper and bring them to the table very hot.
Link | Homemade spinach and blue cheese croquettes
More croquettes recipes
- Greek zucchini croquettes or Kolokizokeftedes
- Roquefort cheese croquettes
- Cod croquettes
Snack Recipes in Teaspoons
Recipe of crunchy foie and almond chocolates
Ingredients: A can of foie (entier or bloc), almond crocanti
preparation: To make these chocolates we need to have the foie very cold so that it does not fall apart. With a punch we cut small foie balls. We put on plastic or latex gloves and with our hands we finish spherical shape of the balls. We put the almond crocanti on a flat plate and put in it the foie balls. Helped with our hands, we roll the balls so that the sweet almond pieces stick to their surface, covering it completely. We put the crocanti dish with the balls battered in the fridge until serving time, so that the cold makes them compact again. We prepare a few teaspoons of cocktail and place a crispy chocolate in each one.
Link | Crispy foie and almond chocolates in teaspoons
More snack recipes in teaspoon
- Teaspoons of Cuban rice
- Teaspoons of avocado and anchovies
- Monkfish and prawn spatter in spoon
Special canapés recipes
Salmon and Chive Roulette Omelette Recipe
Ingredients: 4 eggs, 4-5 slices of salmon, capers, chopped fresh chives, cream cheese spread, olive oil and salt.
preparation: Heat a little olive oil in a pan. In a bowl, beat the eggs and salt. Once beaten, add the chopped chives. We put the mixture in the pan over medium-low heat. We will let it set gradually. Then we turn around with the help of a plate. The idea is to obtain a French omelette (approximately 0.5 cm thick). We put the tortilla on the work surface and spread the cream cheese abundantly. On this we put the sheets of smoked salmon and then sprinkle the alacaparras. We roll the set on itself. Cover the roll with plastic wrap and let cool in the fridge for about 30 minutes.
Link | Salmon and chive roulade omeletteLive to the Palate101 appetizer recipes for your Christmas lunches and dinners
More special canapés recipes
- Crispy black pudding and palm honey
- Provolone baked with pesto and spicy bottom
- Camembert medallions baked with redcurrant jam
- Stuffed olives
- Crispy cheese and quince cigarettes
- Puff pastry stuffed with sardine dip
- Peppers stuffed with soft sausage cream