3 Last-minute Thanksgiving appetizers to whip up for the big day!
I don’t know about you, but Thanksgiving seriously snuck up on me this year. We spent the past two Thanksgivings in Atlanta, and though I miss that city dearly, we get to spend it with our families this year. Yay!
And that also means we get to whip up a few snacks for more people than just the two of us. So, with Thanksgiving LITERALLY right around the corner (oops!), we’ve got a few last-minute Thanksgiving appetizers to try out. Not that I’m saying try all of them, unless you’d like to! It took me about an hour to make all three, from start to finish. So if you’ve got an hour to spare and are craving some seriously tasty snacks – go for the gold, y’all.
12 mini tart shells (pre-baked is easiest!)
1 cup ricotta cheese
1 tablespoon honey
1 cup strawberries, diced
1 cup raspberries
1 tablespoon sugar
1 teaspoon maple syrup
1/2 cup blackberries
5 sprigs fresh thyme
1. Whip the ricotta & honey in a food processor until smooth.
2. Heat the strawberries & raspberries over medium-low heat with sugar & maple syrup.
3. Stir occasionally until fruit has softened & liquid has formed.
4. Scoop spoonfuls of the ricotta into your tarts.
5. Top with strawberry & raspberry mixture, and blackberries as desired.
6. Garnish with thyme.
2 sweet potatoes
1 tablespoon olive oil
1 can black beans, rinsed
1 can chipotle peppers
1 tablespoon white distilled vinegar
1 teaspoon onion powder
1 teaspoon garlic flakes
1/2 teaspoon ancho chili pepper
Dash of salt & pepper
1 bunch fresh cilantro
1/4 red onion
3 avocados, thinly sliced
1. Preheat oven to 375 degrees.
2. Wash & slice sweet potatoes into 1/2 inch rounds.
3. Brush with olive oil and place in oven for about 15-20 minutes. Flip once halfway through cooking (time may vary, so keep an eye on them!).
4. In the meantime, whip up your black bean mash. Mix beans, peppers (and about 1/4 of the liquid in the can), vinegar, onion powder, garlic flakes, chili pepper, and salt & pepper in a food processor until smooth.
5. Spread black bean mash on sweet potato rounds.
6. Top with sliced avocado, cilantro, red onion, and lime juice.
*Makes about 20 sweet potato bites
This dip has been my go-to now for about a year after a friend & colleague brought it into work one fateful day. I’ve been obsessed ever since, and rightfully so. It’s downright delicious. Now, I didn’t create the recipe, so make sure you go grab it on Cafe Johnsonia’s blog or snag it below!
2 teaspoons avocado or other high-heat oil
16 ounces diced butternut squash
4-5 ounces fresh goat cheese (chèvre)
2 teaspoons finely minced fresh rosemary
¼ teaspoons freshly grated nutmeg
salt and pepper, to taste
1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
2. Toss butternut squash with oil and arrange in an even layer on the lined baking sheet. Roast for 20-25 minutes. 3. Remove from oven and let cool slightly.
4. Place cooled squash, goat cheese, rosemary, and nutmeg into the bowl of a food processor fitted with the steel chopping blade. Puree until smooth. Taste and add salt, if needed, and pepper.
If you’re hosting Thanksgiving this year (serious props to you!), what are some of your signature dishes? Do you take the traditional route or spice things up? I’m totally torn – both types appeal to me. I’m a sucker for a good ‘ol turkey dinner, but I’m loving all these new fall recipes.