
Thanksgiving Day is a day when families across the United States and Canada are imbued with the warmth of family, security of tradition, and, of course, the scrumptious smells of a holiday feast. While its history stretches back centuries, with the early Virginians giving thanks in 1619 and the mythical Plymouth harvest of 1621, the holiday has evolved into an era of peace, thanksgiving, and the pleasure of gathering at home.
But before that roast turkey takes center stage, there’s a less-than-glamorous but always-tasty part of the Thanksgiving experience the appetizers. Not only do they keep your guests company in festive spirits while you finalize the main attraction, but they also help smooth the way for the day. And if you select carefully, they can ignite conversation, create anticipation, and add some much-needed zest to your holiday feast. Below are 15 crowd-pleasing suggestions that will make your appetiser selection as exciting as the main event.

1. The Ultimate Thanksgiving Snacking Board
There is nothing that adds a friendly touch like an abundant snacking board. Get topped up with crunchy vegetables, fresh fruits, and variety cheeses, it encourages everyone to graze and mingle. Savory turkey slices and candied nuts add flavor and texture, an extra-herby cheese ball and sweet potato spread topped with marshmallow swirl offer season’s zing. The showstopper? A baked Brie in the shape of a pumpkin. Have most of the ingredients ready in advance so you can let the rest of it happen by chance.

The Ultimate Cheesecake
Equipment
- 1 Springform Pan 8-inch
- 1 Electric Mixer Stand or hand mixer
- 1 Large Mixing Bowl For crust and filling
- 1 Large Roasting Pan For water bath
- 1 Rubber Spatula For scraping and smoothing
Ingredients
Main
- 2 cups finely ground graham crackers about 30 squares
- 1/2 teaspoon ground cinnamon
- 1 stick unsalted butter melted
- 1 pound cream cheese two 8-ounce blocks, softened
- 3 eggs
- 1 cup sugar
- 1 pint sour cream
- 1 lemon zested
- 1 dash vanilla extract
- Warm Lemon Blueberry Topping recipe follows
- 1 pint blueberries
- 1 lemon zested and juiced
- 2 tablespoons sugar
Instructions
- Preheat the oven to 325 degrees F.
- For the Crust:
- In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
- Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
- For the Filling:
- In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
- Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
- Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Notes

2. Warm Butternut Squash Soup
A velvety bowl of butternut squash soup feels like a warm embrace. The natural sweetness of the squash, enhanced by a hint of nutmeg, makes for a comforting yet light start to the meal. Its vibrant colour brightens the table, and because it can be made ahead, you’ll have one less task on the big day. Serve with a swirl of cream or toasted pumpkin seeds for an elegant touch.

Butternut Squash Soup
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Large Pot Preferably a heavy-bottomed one for even heat distribution
- 1 Blender A high-speed blender for a silky smooth texture, or an immersion blender for convenience
- 1 Slotted Spoon
Ingredients
Main
- One 2- to 3-pound butternut squash peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion chopped
- 6 cups chicken stock
- Nutmeg
- Salt and freshly ground black pepper
Instructions
- Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Notes

3. Crispy Baked Boursin with Cranberry Sauce
This starter presents a golden, crispy exterior with the creamy, herby cheese inside. The tang of cranberry sauce cuts through richness with a lovely balance of flavor. It’s brightly festive and can be prepared in advance simply reheat and serve with crackers or raw vegetables for dipping.

Crispy Baked Boursin with Tangy Cranberry Sauce
Equipment
- 1 Baking Sheet
- 3 Shallow Bowls For dredging ingredients
- 1 Parchment Paper To line the baking sheet
- 1 Whisk For egg and cranberry sauce
- 1 Small Saucepan For cranberry sauce
Ingredients
Main
- All-purpose flour for dredging
- 1 large egg
- Pinch kosher salt
- 1 cup panko breadcrumbs
- 1 tablespoon unsalted butter melted
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup chopped fresh chives
- 2 teaspoons fresh thyme leaves chopped
- 1 teaspoon grated lemon zest
- One 5.2-ounce round soft cheese with garlic and fine herbs such as Boursin
- 1 cup whole berry cranberry sauce
- 2 tablespoons red wine vinegar
- 1 teaspoon ground coriander
- 1 teaspoon fresh thyme leaves chopped
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- Crackers and/or crudité for serving
Instructions
- For the cheese: Spread some flour for dredging in a shallow bowl. Beat the egg in a second shallow bowl with a splash of water and a pinch of salt. Put the panko in a third shallow bowl, drizzle with the butter and toss well to coat. Add the parsley, chives, thyme and lemon zest and toss with the breadcrumbs. Line a baking sheet with parchment.
- Dredge the cheese round well in the flour. Coat in the egg, letting the excess drip back into the bowl. Dredge well in the breadcrumb mixture. Coat once more in the egg, then the breadcrumbs, making sure the cheese is well coated. Place on the baking sheet and freeze until solid, at least 2 hours. (It can also be made and frozen a day or two ahead.)
- For the cranberry sauce: Meanwhile, combine the cranberry sauce, vinegar, coriander, thyme, salt and red pepper flakes. Bring to a simmer and whisk to combine. Simmer over medium until slightly thickened, 2 to 3 minutes. Let cool and transfer to a serving bowl. (The sauce can be made a day or two ahead as well; keep refrigerated until ready to serve.)
- When ready to serve, position an oven rack in the middle of the oven and preheat to 425 degrees F.
- Transfer the baking sheet with the cheese to the middle rack and bake until the crumbs are crisp and golden all over, 25 to 30 minutes. Use a wide spatula to transfer to a serving platter. Serve with crackers or crudité and the tangy cranberry sauce on the side.
Notes

4. Sausage-Stuffed Mushrooms
These bite-sized bites are marinated mushroom caps filled with sweet Italian sausage and cheese mixture. Wine and olive oil marinating the mushrooms prior to baking adds a richness of flavour. They turn golden brown and bubbly and are gone almost as soon as they hit the platter.

Sausage-Stuffed Mushrooms
Equipment
- 1 Medium Skillet
- 1 Baking Dish Large enough to hold mushrooms in a single layer
- 1 Chef's knife
- 1 Cutting Board
- 1 Wooden Spoon or Spatula
Ingredients
Main
- 16 extra-large white mushrooms
- 5 tablespoons good olive oil divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 3/4 pound sweet Italian sausage removed from the casings
- 6 scallions white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs
- 5 ounces mascarpone cheese preferably from Italy
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 325 degrees F.
- Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
- Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
- Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.
Notes

5. French Onion Dip Cups
All the tastes of French onion soup, neatly portioned into bite-sized phyllo cups. Filled with sautéed onions, herbs, and three cheeses, they bake to a golden, bubbly finish. They’re freezer-friendly for two weeks, making them a great make-ahead appetizer.

French Onion Dip
Equipment
- 1 Large Saute Pan Preferably heavy-bottomed for even caramelization.
- 1 Medium Mixing Bowl
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Spatula For stirring and folding.
Ingredients
Main
- 2 tablespoons canola oil
- 1 tablespoon butter
- 2 Vidalia onions sliced into 1/4-inch rings (about 4 cups)
- 2 large shallots sliced into 1/8-inch rings (about 1/2 cup)
- 2 cups sour cream
- 1 cup mayonnaise
- 1 teaspoon celery salt
- 1 teaspoon Worcestershire
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
Instructions
- In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and some salt and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.
- Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.
Notes

6. Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip
Tender Brussels sprouts wrapped in smoky bacon, maple syrup brushed on and roasted to caramelise. Placing the bacon seam-side down makes toothpicks unnecessary. Sweet-savoury flavour combination irresistible, especially served with a tangy lemon dip.

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip
Equipment
- 1 Rimmed Baking Sheet
- 1 Parchment Paper
- 1 Medium Mixing Bowl
- 1 Pastry Brush
- 2 Small serving dishes or ramekins
Ingredients
Main
- 18 medium Brussels sprouts about 1 1/2 pounds
- Kosher salt and freshly ground black pepper
- One 12-ounce package center-cut bacon about 18 strips
- 1/4 cup pure maple syrup plus 1/2 cup more for serving
- 1/2 cup mayonnaise
- Zest of 1/2 lemon plus 2 teaspoons juice
- Crushed red pepper flakes
Instructions
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
- Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
- Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
- Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.
Notes

7. Classic Deviled Eggs
A timeless favourite, deviled eggs offer creamy, seasoned yolk filling in a delicate egg white shell. A sprinkle of paprika adds both colour and warmth. They’re light enough to enjoy before the main meal but satisfying enough to keep guests happy.

Classic Deviled Eggs
Equipment
- 1 Saucepan For boiling eggs.
- 1 Medium Bowl For mixing the yolk filling.
- 1 Fork For mashing egg yolks.
- 1 Serving Platter For arranging finished deviled eggs.
- 1 Small Spoon or Piping Bag For filling egg whites (spoon is fine, piping bag for professional presentation).
Ingredients
Main
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Freshly ground black pepper
- Smoked Spanish paprika for garnish
Instructions
- Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
- Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Notes

8. Salami ‘Tortellini’
Thinly sliced salami with ricotta-and-pesto filling forms a quick, elegant appetizer. It may be served in its plain form, blended in a charcuterie plate, or sprinkled on toasted baguette slices and drizzled with balsamic glaze for a more substantial snack.

Tortellini Appetizers
Equipment
- 1 Large Pot For boiling tortellini
- 1 Colander or Strainer For draining tortellini
- 1 Large Mixing Bowl For combining ingredients
- 1 Sharp Knife For slicing cured meats and cheese
- 30 Serving Skewers (Optional, for appetizer presentation)
Ingredients
Main
- 1 bag 1 Pound Bag Of Frozen Tortellini
- 6 ounces fluid Italian Salad Dressing
- 4 ounces weight Proscuitto, Ham Or Salami
- 8 slices Provolone Cheese
- 1 can 6 Oz. Size Whole Pitted Black Olives, Drained
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the frozen tortellini to the boiling water and cook according to package directions until al dente.
- Drain the cooked tortellini thoroughly and rinse immediately with cold water to stop the cooking process and prevent sticking; set aside to cool completely.
- While the tortellini cools, slice the prosciutto, ham, or salami into bite-sized pieces.
- Cut the provolone cheese slices into small squares or triangles.
- In a large mixing bowl, combine the cooled tortellini, sliced cured meat, provolone cheese, and drained whole pitted black olives.
- Pour the Italian salad dressing over the mixture.
- Gently toss all ingredients together until everything is evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, to allow the flavors to fully meld.
- Before serving, give the mixture another gentle toss and optionally thread the ingredients onto small serving skewers for an appealing appetizer presentation.
Notes

9. Poppy Seed Crackers with Egg Mousse and Caviar
To give a touch of luxury, top crispy poppy seed crackers with rich egg mousse and a spoonful of salty caviar. The textures and flavors are so celebratory in every bite. Preparing with nice store-bought crackers makes preparation simple.

Poppy Seed Crackers with Egg Mousse and Caviar
Equipment
- 1 Food Processor Essential for both cracker dough and egg mousse
- 1 Rolling Pin For rolling out cracker dough
- 1 Baking Sheet For baking the crackers
- 1 Parchment Paper For rolling dough and lining baking sheets
- 1 Pastry Bag with Medium Tip For neat piping of the egg mousse
Ingredients
Main
- 1 cup all-purpose flour plus more for dusting
- 1 tablespoon poppy seeds
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1 stick 8 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup plus 1 tablespoon half-and-half
- About 1/4 teaspoon flaky sea salt for topping
- 4 hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon fresh lemon juice
- Kosher salt
- 1 tablespoon finely chopped fresh chives
- 1 ounce caviar
- Fresh chives cut into 1/2-inch pieces
Instructions
- For the poppy seed crackers: Preheat the oven to 300 degrees F.
- Pulse the flour, poppy seeds, onion powder and kosher salt together in a food processor to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 1/4 cup of the half-and-half and process until the dough begins to clump together.
- Lay out a large piece of parchment paper and dust it with flour. Turn the dough out onto the parchment, form it into a flat rectangle and then roll it out to approximately 10 by 17 inches. Freeze until firm, about 10 minutes.
- Trim the dough to straighten the edges, then cut into 2-by-1-inch rectangles. Brush the tops with the remaining tablespoon of half-and-half and sprinkle with the flaky sea salt. Transfer the crackers on the parchment to a baking sheet and bake until crisp and light golden brown, about 30 minutes. Cool on a rack. (The crackers can be made up to 1 day ahead and stored in an airtight container at room temperature.)
- For the egg mousse: Pulse the eggs, mayonnaise, lemon juice and some kosher salt in a food processor until very smooth. Add the chives and pulse to combine. Transfer to a pastry bag fitted with a medium tip and refrigerate until ready to use.
- To assemble: Pipe the mousse onto the crackers. Top with a small dollop of caviar and some chives. Serve immediately.
Notes

10. Dump Spinach and Artichoke Dip
This dish is easy as it sounds frozen artichokes and spinach directly into a dish with cheese and bake until creamy. Add some crunch by topping with panko and a couple of minutes under the broiler. Serve warm with bread, pita, or chips.

Dump Spinach and Artichoke Dip from Frozen
Equipment
- 1 2-Quart Baking Dish Essential for baking the dip.
- 1 Box Grater For grating garlic and Parmesan cheese.
- 1 Kitchen Scissors As specified in the recipe for cutting and stirring.
- 1 Measuring Cups/Spoons For accurate ingredient measurement.
- 1 Oven Mitts For safe handling of the hot baking dish.
Ingredients
Main
- 2 tablespoons extra-virgin olive oil
- 2 heaping cups frozen artichoke quarters
- One 8-ounce block cream cheese
- 2 heaping cups chopped frozen spinach
- 1 cup grated Havarti cheese
- 1 cup grated low-moisture mozzarella
- 1/4 cup heavy cream
- 1/3 cup mayonnaise
- 1 clove garlic grated
- 1/4 cup grated Parmesan
- 1/4 cup panko breadcrumbs
Instructions
- Preheat the oven to 400 degrees F. Drizzle the olive oil on the bottom of a 2-quart baking dish. Scatter the artichokes over the oil, set the cream cheese in the center and top with the spinach. Sprinkle with the Havarti and mozzarella and top with the heavy cream, mayonnaise and garlic. Sprinkle with the Parmesan. Bake until browned and bubbling, 33 to 36 minutes.
- Preheat the broiler. Use a pair of kitchen scissors to cut the artichokes and spinach into small pieces. Stir the dip with the scissors until creamy and smooth. Sprinkle with the panko and broil until crispy, about 1 minute. Serve hot.
Notes

11. Figs in a Blanket
Sweet figs mixed with strong goat cheese, rolled in pale puff pastry, is an elegant appetizer. The union of fruit and cheese is perfect for a balanced flavor, and the golden crunch of the pastry rounds out the experience. Make in advance and bake just before serving.

Figs in a Blanket recipes
Equipment
- 1 Baking Sheet
- 1 Small Saucepan For balsamic glaze
- 1 Small Mixing Bowl For goat cheese
- 1 Whisk For glaze
- 1 Paring Knife For figs and rosemary
Ingredients
Main
- 12 figs ripe but not too soft
- 8 oz. soft goat cheese room temperature (or ricotta, blue cheese or mascarpone)
- 6 slices prosciutto sliced in half length-wise
- 4 large rosemary sprigs cut in thirds
- virgin olive oil
- sea salt
- freshly ground black pepper
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- ⅛ teaspoon white pepper
- rosemary leaves
Instructions
- Preheat your oven to 375°F (190°C).
- Gently score each fig with an 'X' at the top, cutting about halfway down, or halve them if preferred.
- In a small bowl, combine the room temperature goat cheese with a pinch of sea salt and freshly ground black pepper.
- Carefully stuff a spoonful of the goat cheese mixture into the center of each fig.
- Take a half slice of prosciutto and wrap it around each stuffed fig, securing it, then tuck a small piece of rosemary sprig under the prosciutto.
- Arrange the wrapped figs on a baking sheet, drizzle lightly with virgin olive oil, and season with a touch more sea salt and freshly ground black pepper.
- Bake for 10-15 minutes, or until the prosciutto is crisp and the figs are warm and slightly softened.
- While the figs bake, prepare the glaze: In a small saucepan, combine balsamic vinegar, honey, and white pepper. Bring to a simmer over medium heat and reduce until syrupy, about 5-7 minutes.
- Remove figs from the oven and transfer to a serving platter.
- Drizzle generously with the warm balsamic-honey glaze and garnish with fresh rosemary leaves before serving immediately.
Notes

12. Brussels Sprouts in a Blanket
Roasted Brussels sprouts in puff pastry with prosciutto are even more irresistible topped with Parmesan cheese rolled into the dough and sprinkled over the top. The result is a cheesy, savory, and rather beautiful bite that’s both special and comforting.

Brussels Sprouts-in-a-Blanket
Equipment
- 1 Rimmed Baking Sheet
- 1 Rolling Pin
- 1 Offset Spatula or Table Knife For spreading butter
- 1 Parchment Paper
- 1 Wire Rack For cooling sprouts
Ingredients
Main
- 32 small Brussels sprouts ends trimmed, or 16 large Brussels sprouts, halved
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmesan
- 1 sheet frozen puff pastry from a 17.3-ounce box thawed
- 4 tablespoons 1/2 stick unsalted butter, at room temperature
- 4 ounces thinly sliced prosciutto
Instructions
- Preheat the oven to 425 degrees F. Spread the Brussels sprouts out on a rimmed baking sheet, drizzle with the oil and sprinkle generously with salt and pepper. Bake, stirring the sprouts once halfway through cooking, until golden brown and tender, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely. Leave the oven on.
- Sprinkle the Parmesan evenly on a work surface and lay the pastry sheet over it. Roll the dough into a 12-inch square, sweeping up any loose cheese onto the dough and pressing it in place. Use an offset spatula or table knife to spread the butter over the pastry so it covers it from edge to edge in a thin, even coating. Lay the prosciutto over the butter so it covers the pastry completely. Cut the pastry square in half to make two 12-by-6-inch rectangles. Cut each rectangle crosswise into eight 1 1/2-inch-wide, 6-inch-long strips. Then cut each strip diagonally lengthwise so you have 32 long, narrow triangles. Place a Brussels sprout at the wide end of each triangle, then roll it up in each strip toward the tip (it will look like a crescent roll with the Brussels sprout peeking out on each end).
- Transfer each bundle to a parchment-lined baking sheet and space 1 inch apart. Rake up all the excess Parmesan on the work surface and sprinkle it on top of the rolls. Bake until the pastry is golden brown and the Brussels sprouts are warmed through, 16 to 18 minutes. Transfer to a serving dish.
Notes

13. White Bean Pomegranate Crostini
In 15 minutes, you can enjoy toasted crostini topped with decadent white bean spread and gorgeous pomegranate seeds. The beans bring earthy smoothness, while the pomegranate adds tangy sweetness and crunch.

White Chicken Chili
Equipment
- 1 Large Dutch Oven
- 1 Potato Masher
- 1 Chef's knife
- 1 Cutting Board
- 1 Wooden Spoon or Ladle
Ingredients
Main
- 2 14.5-ounce cans white beans
- 1 tablespoon canola oil
- 1 medium jalapeno pepper minced
- 2 medium poblano peppers chopped
- 1 large onion chopped
- 4 garlic cloves minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 4 cups low-sodium chicken broth
- 2 limes juiced, plus lime wedges, for serving
- 1 rotisserie chicken skin removed and meat shredded
- 1/4 cup chopped cilantro leaves
- Sour cream for topping
- Tortilla chips coarsely crushed, for topping
Instructions
- Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
- Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
- After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.
Notes

14. Maple, Walnut and Bacon Brie Bites
Warm Brie topped with chopped walnuts, crispy bacon, and a drizzle of maple syrup makes an excellent sweet-savoury pairing. They are easy to assemble and rich and satisfying flavour in every bite.

Maple, Walnut and Bacon Brie Bites
Equipment
- 1 Baking Sheet Or oven-safe serving platter
- 1 Small Mixing Bowl
- 1 Measuring Spoons
- 1 Chef's knife For chopping bacon and scallions
- 1 Cutting Board
Ingredients
Main
- 8 mini .9 ounces each Brie wheels
- 1/4 cup chopped toasted walnuts
- 1 tablespoon pure maple syrup
- 1 teaspoon apple-cider vinegar
- 5 slices cooked bacon chopped
- Sliced scallions for garnish
Instructions
- Preheat the oven to 250 degrees F.
- On a baking sheet or ovensafe serving platter, bake the Brie wheels until warm to the touch and slightly oozy, 3 to 5 minutes.
- In a small bowl, combine the walnuts, maple syrup, vinegar and bacon. Top each warmed Brie bite with a spoonful of the maple syrup mixture. Garnish with scallions. Serve immediately.
Notes

15. Fried Olives
Stuffed with sausage and Parmesan and fried until golden, these olives provide a surprising kick of flavour. The crunchy exterior yields to a warm, herbaceous centre a stunning and memorable addition to any appetizer platter.
These appetizers aren’t just pre-dinner placeholders they’re part of the celebration of Thanksgiving itself. Each brings its own charm, from simple comfort foods to wow-worthy bites that encourage conversation. No matter which you choose to have one or more of them will keep everyone full and set the perfect tone for the feast ahead.

Fried Olives
Equipment
- 1 Heavy-bottomed pot or deep fryer Essential for safe and even deep-frying.
- 1 Deep-Fry Thermometer Crucial for accurately maintaining oil temperature for optimal results.
- 3 Shallow Dishes For setting up efficient dredging stations.
- 1 Slotted Spoon or Spider For safe removal of fried olives from hot oil.
- 1 Serving Platter For elegant presentation of the finished dish.
Ingredients
Main
- 1 cup canola oil
- 10 large or colossal green pitted olives
- 10 large or colossal black pitted olives
- 3/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 beaten eggs
- 3/4 cup bread crumbs
- 1/2 teaspoon freshly ground black pepper
- 1 pound manchego cheese cubed
- 1/2 pound serrano ham thinly sliced
Instructions
- Heat canola oil to 350 degrees F. (Drop a very small piece of bread crumb into the oil if it starts to sizzle the oil is hot enough.)
- Drain the olives.
- Mix flour, garlic powder and chili powder together and place in a shallow dish. Pour eggs into another dish, and bread crumbs with ground black pepper into a third.
- Roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs. Set on a plate to give the breading a chance to dry and form a crust while the oil heats.
- When oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. Fry until golden brown, then remove and drain on paper towels. Be sure to tip the oil out of the center of the olive. Serve on a platter with Manchego cheese cubes and slices of serrano ham.