Black and Green Olive Appetizer

Kickin’ it with Kenny: ‘Tis the Season for Festive Finger Foods

Add some exciting flare to your holiday gathering appetizer menu this season by cooking with festive colors and flavors that are sure to make everyone full and jolly. Incorporating classic sweet and savory flavors, these tasty finger foods are fun and festive.

Purple Potato Bites with Horseradish Crème Fraiche & Caviar

Ingredients

  • 1 lb. purple potatoes, washed & unpeeled, cut into 1/2-inch rounds
  • 2 tsp. Heinen’s Olive Oil
  • 1 cup crème fraiche
  • 1/4 cup fresh chives, chopped
  • 2 tbsp. prepared horseradish
  • black pepper
  • salt
  • black caviar (in the Seafood Dept.)
  • Fresh dill

Method

  • Heat oven to 425°F. Line a baking sheet with parchment paper and set aside.
  • Wash potatoes, do not peel them. Pat dry them and then cut them into thick rounds (with the skin on), around ½ inch each.
  • Toss them with 2 teaspoons of olive oil and then arrange on a baking tray lined with parchment paper. Bake for about 10-15 minutes or until fork tender. Once cool, remove peel.
  • Mix the crème fraiche with the chives, horseradish, black pepper and salt.
  • Cut potatoes in 1/4 inch thick slices cross-wise (if bigger), or lengthwise in half (if smaller).
  • Top each potato slice with a dollop of crème fraiche, and add about 1/2 tsp. of the caviar on top.
  • Garish with a spring of fresh dill, coarse black pepper and salt. Serve immediately.

Sweet Potato Bites with Maple-Cinnamon Crème & Pomegranate Arils

Ingredients

  • 3 medium sweet potatoes, washed & unpeeled, cut into 1/2-inch rounds
  • 2 tsp. Heinen’s Olive Oil
  • 8 oz. Heinen’s Cream Cheese, at room temperature
  • 4 tbsp. Heinen’s Pure Maple Syrup
  • 3/4 tsp. cinnamon
  • 1 tsp. vanilla extract
  • Pomegranate Arils (in Produce Dept.)
  • Fresh Mint

Method

  • Heat oven to 425°F. Line a baking sheet with parchment paper and set aside.
  • Wash sweet potatoes, do not peel them. Pat dry them and then cut them into thick rounds (with the skin on), around ½ inch each.
  • Toss them with 2 teaspoons of olive oil and then arrange on a baking tray lined with parchment paper. Bake for about 15-20 minutes or until fork tender.
  • To make the maple-cinnamon cream cheese, beat cream cheese until smooth and creamy. Add maple syrup, cinnamon and vanilla extract, to the bowl and mix until everything is combined.
  • Take out the roasted sweet potato rounds out of the oven and cool.
  • Once potato is cooled, top with maple-cinnamon cream cheese and garnish with pomegranate seeds and a spring of fresh mint. Serve immediately.

Baked Citrus Olives

Ingredients

  • 3 cups Assorted Black and Green Olives (with pits)
  • 1/4 cup Heinen’s Extra Virgin Olive Oil
  • Zest and juice of 2 tangerines
  • Zest and juice of 1 lemon
  • 2 sprigs rosemary
  • 1/2 tsp. crushed red peppers
  • Salt and Pepper to taste (optional)

Method

  • Mix together, place in an oven proof dish. Bake at 400°F for 12-15 minutes. Serve warm or room temp.

Pine Cone Cheese Ball

Ingredients

  • 2 (8 oz.) pkgs. Heinen’s Cream Cheese, softened
  • 4 oz. goat cheese, softened
  • 3 tbsp. chopped fresh flat-leaf parsley
  • 2 tbsp. chopped fresh tarragon
  • 1 tbsp. chopped fresh thyme
  • 1 tsp. lemon zest
  • 1/2 clove garlic, minced,
  • 1 pinch cayenne pepper, or to taste
  • salt and ground black pepper to taste
  • 1 cup whole almonds, or as needed
  • fresh rosemary sprigs

Method

  • Stir cream cheese, goat cheese, parsley, tarragon, thyme, lemon zest, garlic, cayenne pepper, salt, and black pepper together in a bowl until smooth and well-mixed.
  • Turn cheese mixture out onto a serving platter and form into a tapered oval shape to resemble a pine cone.
  • Starting at the tapered end, press almonds into the cheese cone so that the tip of the almond is facing out and down, and cheese cone is completely covered with almonds and resembles a pine cone.
  • Place rosemary sprigs at the top to resemble pine needles.

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