Tinsel, twinkle lights, and… trays! This roundup will make your holiday hosting stress-free and wildly delicious.

Get the scoop on the 100 best Christmas appetizers.

party pro tip: keep parchment sheets, a sturdy rimmed sheet pan, and cute appetizer picks on hand—instant upgrade for Christmas finger foods.

---

Christmas Tree & Holiday-Shape Appetizers

Eye-catching, easy, and make-ahead friendly!

1) Cheesy Pull-Apart Christmas Tree Bread (with Marinara)

Buttery garlic knots stuffed with mozzarella, baked in a Christmas-tree shape, then brushed with herb butter. Perfect Christmas appetizer for a crowd.

Ingredients

• 1 lb refrigerated pizza dough
• 24 ¾-inch cubes low-moisture mozzarella
• 3 tablespoon unsalted butter, melted
• 1 tablespoon olive oil
• 2 cloves garlic, finely minced
• 2 tablespoon fresh parsley, minced
• 2 tablespoon grated parmesan
• 1 large egg (optional, for shine)
• 1½ cups marinara sauce, warmed

Directions

1. Prep: Heat oven to 375°F. Line a pan with parchment and lightly oil it.
2. Portion: Cut dough into 24 equal pieces; keep covered with a towel.
3. Fill: Flatten one piece, set a mozzarella cube in center, pinch tightly to seal, roll seam-side down. Repeat for all.
4. Shape tree: Arrange balls on the pan as a tree (1→2→3→4→5→6 rows) plus a 2-ball trunk. Leave ¼-inch gaps for expansion.
5. Gloss: Whisk egg with 1 teaspoon water; brush lightly (optional).
6. Bake: 18–22 minutes until deeply golden.
7. Garlic butter: Stir melted butter, olive oil, garlic, and parsley. Brush over hot rolls; shower with parmesan.
8. Serve: Slide parchment onto a board and serve with warm marinara and mini tongs.

---

2) Rudolph Reindeer Cheese Ball

Creamy cheddar-bacon cheese ball rolled in pecans and decorated with pretzel antlers, olive eyes, and a cherry-tomato nose—festive and fast.

Ingredients

• 8 oz cream cheese, softened
• 1½ cups shredded sharp cheddar
• 4 slices cooked bacon, finely chopped
• 2 tablespoon chives, minced
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon garlic powder, ¼ teaspoon onion powder
• ¼ teaspoon black pepper, small pinch salt
• 1 cup finely chopped pecans, lightly toasted
• Decorations: 2 black olives, 1 cherry tomato, 2 mini pretzels
• Crackers for serving

Directions

1. Mix base: In a bowl, combine cream cheese, cheddar, bacon, chives, Worcestershire, garlic powder, onion powder, pepper, and salt.
2. Chill: Transfer to plastic wrap, shape into a ball, and chill 30–45 minutes to firm.
3. Coat: Roll the ball in pecans until fully covered.
4. Decorate: Press in olive “eyes,” a cherry-tomato “nose,” and pretzel “antlers.”
5. Serve/Make-ahead: Plate with cheese spreaders and crackers. Make up to 2 days ahead; add pretzels right before serving so they stay crisp.

---

3) Santa Cheese & Charcuterie Platter

A Santa face made of cheeses and salami. It’s zero cooking and guaranteed to dominate the appetizer table.

Ingredients (serves 12–16)

• 10 oz mild white cheddar, cubed (beard/base)
• 8 oz Monterey Jack, cubed
• 6 oz mozzarella slices (hat brim & mustache)
• 8 oz yellow cheddar, cubed (side accents)
• 10 oz salami or pepperoni, sliced (hat & cheeks)
• 1 cherry tomato (nose) + 2 black olives (eyes)
• Fresh rosemary/thyme sprigs for trim
• Crackers & breadsticks

Directions

1. Board: Use a large charcuterie board. Outline a loose oval for the face.
2. Beard/base: Fill lower half with white-cheddar cubes.
3. Face: Add a small oval of Jack/cheddar cubes in the center.
4. Hat: Over the top half, overlap salami slices as a cap; lay mozzarella slices as the brim and shape a mustache.
5. Features: Add olive eyes and the cherry-tomato nose. Tuck herb sprigs around edges. Serve with crackers.

---

4) Christmas Pinwheel Tree (No Bake)

Creamy veggie-studded pinwheels arranged into a tree—fast, festive, and an easy Christmas appetizer.

Ingredients

• 5 spinach tortillas (10-inch)
• 8 oz cream cheese, softened
• ½ cup sour cream
• ¼ teaspoon each garlic powder & onion powder
• ½ cup finely diced red bell pepper
• ½ cup finely diced celery
• ¼ cup sliced green onions
• ⅓ cup sliced green olives
• Star: 1 slice cheddar (cut with star cutter)

Directions

1. Filling: Beat cream cheese, sour cream, garlic, and onion powder until smooth. Fold in pepper, celery, green onions, and olives.
2. Spread & roll: Divide filling among tortillas, spread to edges, roll tightly. Wrap each in plastic; chill 30 minutes.
3. Slice: Cut 1-inch pinwheels with a serrated knife.
4. Build tree: Arrange pinwheels as a tree on a platter; top with cheddar star. Keep chilled until serving.

---

5) Cucumber “Ornament” Tree Bites

Fresh, crunchy cucumber rounds piped with herbed cream cheese and topped with grape-tomato “ornaments.”

Ingredients

• 2 large English cucumbers, sliced into ¼-inch rounds
• 8 oz whipped cream cheese
• 1 teaspoon dried dill, ½ teaspoon garlic powder
• 18–24 grape tomatoes, halved
• 1 slice cheddar for a star (optional)

Directions

1. Season: Stir dill and garlic into cream cheese. Add to a piping bag with star tip.
2. Pipe: Arrange cucumber slices as a tree on a platter; pipe a rosette on each slice.
3. Top: Place a tomato half on each; add a cheddar star at the top. Chill until guests arrive.

---

6) Snowman Veggie Platter with Two Dips

A crunchy veggie board styled like a snowman with ranch “face” and spinach-artichoke “buttons.” Easy make-ahead Christmas finger food.

Ingredients

• Veggies: 2 cups snap peas, 2 cups grape tomatoes, 2 cups broccoli florets, 2 cups baby carrots, 2 cups cauliflower florets, 1 bunch celery
• Dip 1 (face): 1½ cups ranch dip
• Dip 2 (buttons): 2 cups spinach artichoke dip
• Features: 5–6 black olive slices (eyes/mouth), 1 baby carrot (nose)

Directions

1. Bowls: Set two white bowls on a large board—small at top (ranch “head”), larger below (spinach-artichoke “body”).
2. Face: Arrange olive slices on ranch for eyes and smile; place a carrot “nose.”
3. Buttons: Add three olive slices down the center of the lower dip.
4. Fill: Surround with colorful veggie rows to finish the snowman shape. Wrap and chill up to 8 hours.

---

7) Candy Cane Salami & Cheese

Zero cook, five minutes, and so cute—alternating salami and cheese slices into a candy-cane curve.

Ingredients

• 20–24 slices salami
• 10–12 slices provolone or mozzarella, halved
• Crackers and toothpicks (optional)

Directions

1. Pattern: On a white platter, alternate salami rounds and halved cheese slices, overlapping in a line.
2. Curve: Gently turn the line to form a candy-cane hook.
3. Serve: Add holly-like herb sprigs if you’d like and surround with crackers.

---

8) Tree-Topped Spinach Artichoke Crescent Cups

Mini cups of cozy dip with a tiny “tree” of herbed crumbs on top—bite-size and oven-to-party-tray easy.

Ingredients

• 1 tube crescent dough sheet
• 8 oz cream cheese, softened
• ½ cup sour cream
• 1 cup thawed, squeezed-dry frozen spinach
• ¾ cup chopped artichoke hearts
• ½ cup shredded mozzarella, ¼ cup grated parmesan
• ½ cup panko crumbs tossed with 1 tablespoon melted butter + 1 teaspoon Italian seasoning

Directions

1. Prep: Heat oven to 375°F. Spray a mini muffin pan.
2. Cut cups: Unroll dough; cut 24 squares; press into wells.
3. Mix filling: Beat cream cheese and sour cream; fold in spinach, artichokes, mozzarella, and parmesan.
4. Fill & top: Spoon heaping tablespoons into cups; sprinkle panko mixture in little triangle mounds to mimic trees.
5. Bake: 12–14 minutes until edges are golden and centers bubbly. Cool 5 minutes; serve warm.

---

9) Pesto Puff-Pastry Christmas Tree Twists

Flaky, buttery layers with pesto “garland” twisted into branches—looks pro, uses easy Christmas appetizer staples.

Ingredients

• 2 sheets puff pastry, thawed
• ⅓ cup basil pesto
• 2 tablespoon grated parmesan
• 1 egg, beaten (wash)

Directions

1. Layer: Place one pastry sheet on parchment, spread pesto, top with second sheet.
2. Shape: Cut a large triangle; use scraps for a trunk. Slice “branches” on both sides, leaving a 1-inch spine.
3. Twist: Twist each branch 1–2 times. Brush lightly with egg wash; sprinkle parmesan.
4. Bake: 400°F for 18–20 minutes until puffed and golden. Serve warm.

---

10) Christmas Tree Veggie Pizza

Retro-cool ranch-cream-cheese base with crisp veggies, all cut into a tree—bright, make-ahead, and loved by kids.

Ingredients

• 2 cans refrigerated crescent rolls
• 8 oz cream cheese, softened
• ½ cup sour cream
• 1 tablespoon ranch seasoning
• 1 cup finely chopped broccoli
• ½ cup finely chopped red pepper
• ½ cup finely chopped yellow pepper
• ¼ cup sliced black olives (optional)

Directions

1. Bake crust: Press crescents onto a sheet pan lined with parchment in a large triangle; add a small rectangle for the trunk.
2. Bake 375°F 9–11 minutes; cool completely.
3. Spread: Beat cream cheese, sour cream, and ranch; spread evenly over cooled crust.
4. Decorate: Sprinkle broccoli as “needles,” peppers/olives as “ornaments.”

11) Caprese Candy Cane

A red-and-white caprese arranged into a perfect candy cane. Bright, fresh, and done in 10 minutes—an easy Christmas appetizer.

Ingredients

• 16 oz fresh mozzarella, sliced into ¼-inch rounds
• 3–4 ripe tomatoes, sliced
• ¼ cup extra-virgin olive oil
• 2 tablespoon balsamic glaze
• Fresh basil, torn; flaky salt & pepper

Directions

1. Alternate tomato and mozzarella slices, overlapping in a line on a white platter.
2. Gently curve the top third to form a candy-cane hook.
3. Drizzle with olive oil and balsamic glaze; scatter basil, salt, and pepper. Serve with toothpicks.

---

12) Pimento Cheese Star Sandwich Bites

Southern pimento cheese tucked between white bread stars—festive, make-ahead Christmas finger foods.

Ingredients

• 8 oz sharp cheddar, finely shredded
• 4 oz cream cheese, softened
• ⅓ cup pimentos, drained & chopped
• 3 tablespoon mayonnaise, ½ teaspoon garlic powder, ¼ teaspoon cayenne
• 10–12 slices soft white bread
• Star cutters

Directions

1. Beat cheddar, cream cheese, pimentos, mayo, garlic powder, and cayenne until spreadable.
2. Stamp bread into stars; spread filling on half and cap with remaining stars.
3. Chill up to 24 hours in an airtight box; serve cold.

---

13) Stuffed Mushroom Wreath

Garlicky, cheesy stuffed mushrooms arranged as a wreath with rosemary “greens.” Great Christmas appetizer for a crowd.

Ingredients

• 2 lbs white mushrooms, stems removed
• 8 oz cream cheese, softened
• ¾ cup Italian breadcrumbs
• ½ cup grated parmesan
• 2 cloves garlic, minced; 2 tablespoon parsley
• 3 tablespoon olive oil
• Sprigs of rosemary for garnish; cherry tomatoes as “berries”

Directions

1. Heat oven to 400°F. Toss mushroom caps with 1 tablespoon olive oil; set on parchment.
2. Mix cream cheese, breadcrumbs, parmesan, garlic, parsley, and 2 tablespoon oil.
3. Fill caps generously; bake 16–18 min until golden.
4. Arrange in a ring, tuck rosemary between, and dot with cherry tomatoes.

---

14) Prosciutto & Asparagus “Garland” Bundles

Tender asparagus wrapped in salty prosciutto, roasted and tied with a chive bow—elegant make-ahead holiday appetizer.

Ingredients

• 2 bunches asparagus, trimmed
• 12 slices prosciutto
• 2 tablespoon olive oil, pepper
• 12 long chives

Directions

1. Heat oven 425°F. Toss asparagus with oil and pepper.
2. Make 12 small bundles; wrap each with a prosciutto slice.
3. Roast on a sheet pan 10–12 min until tips char slightly.
4. Tie each bundle with a chive “ribbon.” Serve warm.

---

15) Snowflake Quesadillas with Creamy Salsa Dip

Flour tortillas cut into intricate snowflakes, toasted with cheese—crisp edges, melty centers.

Ingredients

• 8 large flour tortillas
• 3 cups shredded Mexican blend
• Cooking spray
• Dip: 1 cup sour cream + ¾ cup salsa

Directions

1. Fold tortillas in quarters; use kitchen shears to snip snowflake cutouts.
2. Unfold; sprinkle cheese on one tortilla, top with a snowflake tortilla.
3. Spray lightly; griddle on nonstick skillet until golden each side.
4. Stir dip ingredients; serve wedges hot.

---

16) Cranberry-Orange Baked Brie Star

A puff-pastry star hiding gooey brie and bright cranberry—warm, flaky, and photogenic.

Ingredients

• 1 sheet puff pastry
• 1 brie wheel (8 oz)
• ⅓ cup whole-berry cranberry sauce mixed with 1 teaspoon orange zest
• 1 egg, beaten; 1 tablespoon turbinado sugar

Directions

1. Roll pastry to a 12″ square; set brie in center; top with cranberry-orange.
2. Fold corners to center; flip seam-side down; cut 5 evenly spaced slits and pull into star points.
3. Brush with egg; sprinkle sugar; bake 400°F 18–20 min until puffed and deep golden. Rest 5 min.

---

17) Wreath Spinach Puff Ring

Mini spinach-feta puffs baked in a ring—pull-apart style for Christmas appetizers for a crowd.

Ingredients

• 2 sheets puff pastry
• 10 oz frozen spinach, thawed & squeezed dry
• 6 oz feta, crumbled
• ½ cup ricotta
• 1 egg, 1 teaspoon lemon zest, 1 clove garlic
• 2 tablespoon olive oil

Directions

1. Mix spinach, feta, ricotta, egg, zest, garlic, and oil.
2. Cut each pastry sheet into 8 squares. Add 1 tablespoon filling; fold into triangles and crimp.
3. Arrange tip-to-center in a ring on parchment, overlapping slightly.
4. Bake 400°F 20–22 min until puffed. Garnish with pomegranate “berries.”

---

18) Garlic-Herb Pull-Apart Crescent Tree

Buttery crescents brushed with garlic-parsley butter and sprinkled with parmesan—fast, inexpensive, and festive.

Ingredients

• 2 cans refrigerated crescent rolls
• 3 tablespoon butter, melted
• 2 cloves garlic, minced
• 2 tablespoon parsley, minced
• ¼ cup grated parmesan

Directions

1. Cut each crescent triangle in half; roll into 1-inch balls.
2. Arrange into a tree on a lined pan.
3. Mix butter, garlic, parsley; brush over dough.
4. Bake 375°F 12–14 min. Sprinkle parmesan; serve with warm marinara.

---

19) Reindeer Sausage Bites

Cocktail sausages glazed in maple-Dijon with olive eyes and a cherry-tomato nose—cute Christmas finger foods.

Ingredients

• 2 pkgs cocktail sausages
• ⅓ cup maple syrup + 2 tablespoon Dijon
• 1 tablespoon butter
• 12 mini pretzels (halved), sliced black olives, grape tomatoes

Directions

1. Simmer sausages with maple, Dijon, and butter in a skillet 8–10 min until glazed.
2. Skewer each; add pretzel “antlers,” olive “eyes,” and tomato “nose.” Serve warm.

---

20) Antipasto Christmas Tree Board

A 3-D tree built from folded meats, cheeses, olives, and peppers—no cooking, huge impact for a crowd.

Ingredients

• Mix of salami, prosciutto, pepperoni
• Cubes of mozzarella, provolone
• Castelvetrano olives, artichokes, roasted peppers
• Rosemary sprigs; star cutter + cheddar slice

Directions

1. On a tree-shaped board (or triangle outline), layer folded meats and cheese cubes from trunk up.
2. Fill gaps with olives, peppers, and artichokes.
3. Tuck rosemary as “garland”; add cheddar star.

---

21) Deviled Egg Ornaments

Classic deviled eggs piped high and decorated with paprika “ribbons” and chive “hooks.” Easy to prep ahead.

Ingredients

• 12 hard-boiled eggs, halved
• ⅓ cup mayonnaise, 1 teaspoon Dijon
• 1 teaspoon white vinegar, salt & pepper
• Paprika, minced chives

Directions

1. Mash yolks with mayo, Dijon, vinegar, salt, and pepper; pipe into whites using a star tip.
2. Dust with paprika stripes; add tiny chive “hooks.”
3. Chill up to 1 day.

---

22) Tree-Shaped Baked Mac-and-Cheese Bites

Crispy-edged mac cups baked in a silicone tree mold—kid-approved Christmas finger foods.

Ingredients

• 12 oz elbow macaroni
• 2 tablespoon butter, 2 tablespoon flour
• 1½ cups milk
• 2 cups shredded cheddar, ½ cup parmesan
• Silicone tree mold

Directions

1. Cook pasta; drain. Make a quick roux with butter and flour; whisk in milk to thicken; melt cheeses.
2. Stir in pasta; spoon into greased tree mold; pack firmly.
3. Bake 400°F 15–18 min until set and golden on top. Rest 5 min before unmolding.

---

23) Cranberry-Jalapeño Cream Cheese “Wreath” Dip

Sweet-heat cranberry relish spooned over whipped cream cheese and circled with crackers—5 ingredients, 10 minutes.

Ingredients

• 12 oz cranberry sauce
• 1 jalapeño, finely minced
• 1 teaspoon lime zest + 1 tablespoon juice
• 12 oz whipped cream cheese
• Crackers

Directions

1. Stir cranberry, jalapeño, lime zest/juice.
2. Spread cream cheese in a ring on a round plate; spoon cranberry mix on top.
3. Circle with crackers to mimic a wreath. Chill until serving.

---

24) Roasted Red Pepper Hummus Tree with Pita “Trunk”

Smoky hummus spread and sculpted into a tree, studded with veggie ornaments; pita wedges make the trunk.

Ingredients

• 2 tubs roasted red pepper hummus
• Diced cucumber, yellow pepper, black olives
• Pita bread, cut into triangles

Directions

1. Spread hummus into a tall triangle on a platter using an offset spatula.
2. Press diced veggies in rows like lights/ornaments.
3. Arrange pita triangles at the base as a trunk.

---

25) Smoked Salmon Christmas Tree Toasts

Buttery toasts topped with lemon-dill cream cheese and ribbons of smoked salmon shaped like tree branches—fancy yet fast.

Ingredients

• 1 baguette, sliced & toasted
• 8 oz smoked salmon
• 8 oz cream cheese, 1 teaspoon lemon zest, 1 tablespoon dill
• 1 tablespoon capers; pomegranate arils for lights

Directions

1. Mix cream cheese with lemon zest and dill; spread on toasts.
2. Add salmon ribbons from wide base to narrow top to resemble mini trees.
3. Dot with capers and a few pomegranate “lights.”

26) Mini Wreath Veggie Cups with Ranch Stars

Individual clear cups layered with ranch, green veggies, and a cheddar star—clean, crunchy, and perfect for crowds.

Ingredients

• 1½ cups ranch dip
• 3 cups chopped broccoli florets
• 2 cups sliced snap peas
• 1 cup sliced celery
• ½ cup halved grape tomatoes
• 4 slices cheddar, cut with a mini star cutter
• 12 clear 5–7 oz cups

Directions

1. Spoon 2 tbsp ranch into each clear cup.
2. Layer broccoli, snap peas, and celery in a circle to form a mini “wreath.”
3. Tuck 2–3 tomato halves as “berries.”
4. Press a cheddar star on the rim of each cup. Cover with press-n-seal up to 8 hours ahead; chill.

---

27) Baked Goat Cheese Snowballs with Hot Honey

Crispy panko-coated goat cheese “snowballs” drizzled with hot honey—molten centers, crackly shells.

Ingredients

• 10 oz goat cheese log
• ¾ cup panko
• 1 egg, beaten
• 2 tablespoon olive oil
• 2 tablespoon hot honey; chopped rosemary

Directions

1. Line a sheet pan with parchment; heat oven to 425°F.
2. Scoop goat cheese with a small cookie scoop into 16 balls; freeze 10 minutes.
3. Dip in egg, roll in panko, and place on the lined pan; drizzle olive oil.
4. Bake 10–12 minutes until golden. Drizzle hot honey; finish with rosemary.

---

28) Cranberry Pistachio Cheeseball “Ornaments”

Mini cheese balls rolled in red-and-green toppings, each on a pretzel “hook.”

Ingredients

• 8 oz cream cheese, softened
• 1 cup shredded white cheddar
• 1 teaspoon lemon zest, ½ teaspoon garlic powder
• ½ cup chopped dried cranberries
• ½ cup chopped pistachios
• 24 mini pretzel sticks

Directions

1. Beat cream cheese, cheddar, zest, and garlic until smooth.
2. Scoop into 24 1-tsp balls; chill 15 minutes.
3. Roll half in cranberries, half in pistachios.
4. Insert pretzel sticks as hooks; plate on a platter of greens.

---

29) Tree-Shaped Baked Ricotta Dip with Pesto Garland

Fluffy baked ricotta piped into a tree, laced with pesto and parmesan snow.

Ingredients

• 15 oz whole milk ricotta
• ½ cup parmesan, 1 egg
• 1 teaspoon lemon zest, ½ teaspoon garlic powder, ½ teaspoon salt
• 3 tablespoon pesto
• Crostini

Directions

1. Heat oven to 375°F. Mix ricotta, parmesan, egg, zest, garlic, and salt.
2. Transfer to a piping bag; pipe a thick zigzag triangle (tree) on a parchment-lined pan.
3. Spoon thin lines of pesto as garland.
4. Bake 18–20 minutes until set and lightly golden. Serve with crostini.

---

30) Candy Cane Caprese Skewers

Skewered tomato-mozz “stripes” finished with glossy balsamic pearls.

Ingredients

• 24 grape tomatoes
• 24 ciliegine mozzarella
• 24 curved cocktail picks
• 2 tablespoon balsamic pearls, torn basil

Directions

1. Thread tomato → mozzarella twice on each curved pick to form a cane.
2. Plate in red-white stripes; dot with balsamic pearls and basil.

---

31) Maple-Roasted Carrot “Trees” with Herbed Yogurt

Tender carrot wedges roasted and stacked into trees, dipped in garlicky yogurt—festive and veggie-forward.

Ingredients

• 2 lbs carrots, peeled
• 2 tablespoon olive oil, 1½ tablespoon maple syrup, ½ teaspoon smoked paprika, salt
• Dip: 1 cup Greek yogurt, 1 teaspoon lemon juice, 1 small grated garlic, 2 tablespoon minced dill

Directions

1. Heat oven 425°F; line a sheet pan with parchment.
2. Cut carrots into long wedges; toss with oil, maple, paprika, and salt.
3. Roast 18–22 minutes, flipping once.
4. Mix dip ingredients; stack roasted wedges into little trees and serve with the yogurt in a ramekin.

---

32) Parmesan Polenta “Ornaments” with Marinara Ribbon

Baked polenta rounds topped with a swipe of marinara and a tiny olive “cap.”

Ingredients

• 2 rolls prepared polenta
• ¼ cup olive oil, ½ cup parmesan
• 1½ cups marinara
• 12 sliced black olives

Directions

1. Slice polenta into ½-inch rounds; brush both sides with oil; sprinkle parmesan.
2. Bake on parchment at 425°F for 20 minutes, flipping once.
3. Spoon a ribbon of marinara and press an olive slice at the top as the ornament cap.

---

33) Cranberry-Brie Phyllo “Presents”

Crispy phyllo squares filled with brie and cranberry sauce, tied with chive ribbons.

Ingredients

• 30 mini phyllo cups
• 8 oz brie, diced
• ¾ cup whole-berry cranberry sauce
• 1 bunch chives

Directions

1. Place cups on a sheet pan; fill with brie and ½ tsp cranberry.
2. Bake 350°F 7–8 minutes until melty.
3. Tie a blanched chive around 2–3 cups together like a gift bundle.

---

34) Prosciutto-Wrapped Pear Christmas Trees

Sweet pear wedges layered with arugula and wrapped in prosciutto, secured on picks to stand like mini trees.

Ingredients

• 3 ripe pears, cored & cut into 24 wedges
• 24 small arugula leaves
• 12 slices prosciutto, halved
• Toothpicks; balsamic glaze

Directions

1. Stack arugula on each pear wedge; wrap with prosciutto.
2. Skewer vertically with toothpicks so the wide side rests on the platter like a tree base.
3. Drizzle balsamic glaze just before serving.

---

35) Snowman Potato Bites

Smashed baby potatoes topped with sour cream faces and olive buttons—warm, hearty Christmas finger foods.

Ingredients

• 2 lbs baby potatoes
• 3 tablespoon olive oil, salt & pepper
• ¾ cup sour cream
• Sliced black olives, minced chives, tiny carrot bits

Directions

1. Boil potatoes 12 minutes; drain and place on a parchment-lined pan.
2. Smash gently with a glass; brush with oil; season.
3. Roast 450°F 20–25 minutes until crisp.
4. Pipe sour cream; add olive eyes/buttons, carrot noses, chive scarves.

---

36) Christmas Tree Pull-Apart Antipasto Skewers

Rows of skewers (salami, tortellini, olive, mozzarella) arranged in a big triangular tree.

Ingredients

• 24 bamboo picks
• 24 cooked cheese tortellini (cooled)
• 24 salami roses or slices, 24 mozzarella pearls
• 24 Castelvetrano olives; balsamic glaze

Directions

1. Thread tortellini → salami → olive → mozzarella.
2. Lay skewers in alternating long-to-short rows to form a tree on a platter.
3. Drizzle balsamic glaze; tuck rosemary as garland.

---

37) Gingerbread Spiced Nuts

Sweet-spiced nuts packaged in mini bags—great mingling snack.

Ingredients

• 3 cups mixed nuts
• 1 egg white, ⅓ cup brown sugar
• 1½ teaspoon ground ginger, 1 teaspoon cinnamon, ¼ teaspoon cloves, ½ teaspoon salt

Directions

1. Whisk egg white to frothy; toss nuts to coat.
2. Mix sugar + spices; toss with nuts; spread on parchment.
3. Bake 300°F 25–30 minutes, stirring once. Cool; store in airtight jars up to 2 weeks.

---

38) Star-Cut Puff Pastry Pizza Bites

Bite-size pastry stars topped with marinara, mozz, and pepperoni minis.

Ingredients

• 1 sheet puff pastry
• ½ cup marinara
• ¾ cup shredded mozzarella
• ¼ cup mini pepperoni

Directions

1. Roll pastry slightly; cut with star cutters.
2. Dock centers with a fork; add a dab of marinara, cheese, and pepperoni.
3. Bake 400°F 12–14 minutes.

---

39) Cranberry-BBQ Little Smokies “Christmas Lights”

Cocktail sausages in sticky cranberry-BBQ, skewered on mini forks like twinkle lights.

Ingredients

• 2 pkgs cocktail sausages
• 1 cup BBQ sauce + ¾ cup cranberry sauce
• 1 teaspoon apple cider vinegar, pinch chili flakes

Directions

1. Combine in a slow cooker; cook HIGH 2 hours.
2. Keep on WARM; serve with mini forks along a “string” of garland on the platter.

---

40) Peppermint Bark Dessert Board

A petite sweets board to end the savory spread—peppermint bark, chocolate-dipped pretzels, and strawberries “Santas.”

Ingredients

• 12 oz peppermint bark
• 2 cups pretzels dipped in melted chocolate + sprinkles
• 1 lb strawberries, ½ cup whipped cream

Directions

1. Arrange peppermint bark and dipped pretzels on a holiday board.
2. Slice strawberry stems flat; pipe whipped cream dots for Santa hats and buttons.
3. Serve as a sweet finish next to your savory Christmas appetizers for a crowd.

41) Holly Wreath Bruschetta Ring

Toasty baguette slices encircling a creamy herbed ricotta, “decorated” with tomato-olive holly.

Ingredients

• 1 baguette, sliced ½-inch
• 3 tablespoon olive oil
• 15 oz whole milk ricotta
• 1 teaspoon lemon zest, 1 small grated garlic clove, salt & pepper
• ¾ cup diced grape tomatoes
• ¼ cup sliced kalamata olives
• ¼ cup torn basil

Directions

1. Brush slices with olive oil and toast on a sheet pan at 400°F for 8–10 minutes.
2. Mix ricotta, lemon zest, garlic, salt, and pepper; spread in a ring on a platter.
3. Arrange toasts around ricotta like a wreath. Top ricotta with tomatoes, olives, and basil “holly.”

---

42) Tree-Shaped Cheese & Herb Focaccia

Puffy focaccia slashed and decorated as a Christmas tree with olive “ornaments” and rosemary “needles.”

Ingredients

• 2½ cups bread flour, 2 teaspoon instant yeast, 1 teaspoon salt
• 1 cup warm water, ¼ cup olive oil
• ¾ cup shredded mozzarella, ¼ cup parmesan
• Castelvetrano olives, rosemary

Directions

1. Stir flour, yeast, salt; add water and olive oil; mix sticky dough. Rise 45–60 minutes.
2. On parchment-lined pan, press into a tall triangle; add rectangle “trunk.”
3. Dimple, scatter cheeses; press olives and rosemary.
4. Bake 450°F 15–18 minutes. Slice into branches. Great for Christmas appetizers for a crowd.

---

43) Festive Cranberry-Jalapeño Baked Brie “Wreath”

Baked brie encircled by stuffed crescent rounds; tart-sweet cranberry with a kiss of heat.

Ingredients

• 1 brie wheel (8 oz)
• 2 cans refrigerated crescent rolls
• 1 cup cranberry sauce mixed with 1 minced jalapeño
• 1 egg, beaten; sesame seeds

Directions

1. Cut crescents into small squares; add ½ teaspoon cranberry-jalapeño; fold into balls.
2. Place brie on parchment; ring with balls to form a wreath.
3. Brush with egg, sprinkle sesame; bake 375°F 18–20 minutes.
4. Slice into the melty center and pull-apart!

---

44) Candy Cane Puff Pastry Sausage Roll

Flaky sausage roll bent into a candy-cane shape with sesame “snow.”

Ingredients

• 1 lb bulk sausage
• 1 sheet puff pastry
• 1 teaspoon fennel seed, ½ teaspoon garlic powder
• 1 egg, sesame seeds

Directions

1. Mix sausage with fennel and garlic. Spread down the center of puff pastry; roll and seal.
2. Curve into a candy cane on a sheet pan.
3. Brush with egg wash; sprinkle sesame; bake 400°F 25–28 minutes. Slice.

Also, try the mini version of candy cane sausage rolls.

---

45) Mini Tree Quiches

Protein-packed bites baked in a silicone tree mold—great make-ahead holiday appetizers.

Ingredients

• Silicone tree mold
• 8 eggs, ½ cup half-and-half
• 1 cup shredded cheddar
• ½ cup diced red pepper, ½ cup chopped spinach
• ½ teaspoon garlic powder, salt & pepper

Directions

1. Whisk eggs, half-and-half, seasonings. Stir in cheese, peppers, spinach.
2. Grease tree mold; fill ¾ full.
3. Bake 350°F 15–18 minutes. Cool 5 minutes; unmold.

---

46) North Pole Pretzel Rods

Everything-seasoned pretzel rods wrapped with prosciutto “scarves” and cheddar “stars.”

Ingredients

• 18 pretzel rods
• 6 oz prosciutto, cut in thin ribbons
• 6 oz cheddar, star-cut
• 1 tablespoon everything bagel seasoning

Directions

1. Brush rods lightly with olive oil; roll in everything seasoning.
2. Wrap with prosciutto ribbons; top each with a cheddar star (use a dab of cream cheese as “glue”).
3. Stand in a mason jar like poles.

---

47) Cranberry-Orange Shrimp Skewers

Sweet-tart glaze lacquered on juicy shrimp; arrange skewers into a tree.

Ingredients

• 1½ lbs large shrimp, peeled
• ¾ cup cranberry sauce, 2 tablespoon orange juice
• 1 tablespoon honey, 1 teaspoon soy sauce
• Skewers

Directions

1. Whisk glaze; reserve ¼ cup.
2. Toss shrimp with remaining glaze; skewer.
3. Broil on a foil-lined pan 2–3 minutes/side. Brush with reserved glaze.
4. Lay skewers longest-to-shortest to form a tree.

---

48) Winter Caprese with Roasted Grapes

Roasted grapes + mozzarella pearls + rosemary = cozy caprese, plated as a wreath.

Ingredients

• 2 cups red seedless grapes
• 1 tablespoon olive oil, pinch salt
• 12 oz mozzarella pearls
• 2 tablespoon balsamic glaze, rosemary

Directions

1. Roast grapes tossed with oil at 425°F 12 minutes. Cool.
2. Arrange mozzarella and grapes in a ring; tuck rosemary.
3. Drizzle balsamic glaze.

---

49) Flaky Tree Stromboli

Layers of deli meats and provolone rolled in puff pastry, cut into a tree with twisted “branches.”

Ingredients

• 2 sheets puff pastry
• 8 oz provolone, 8 oz ham, 4 oz salami
• 2 tablespoon pesto; 1 egg

Directions

1. Layer meats/cheese on pastry; spread thin pesto; cap with second sheet.
2. Cut triangle + trunk; slice branches; twist; brush with egg wash.
3. Bake 400°F 20–22 minutes. Slice at branches.

---

50) Snowflake Parmesan Crisps with Peppercorn “Snow”

Lacy baked parmesan cut into snowflakes—crunchy, elegant, and gluten-free.

Ingredients

• 2 cups finely grated parmesan
• ½ teaspoon black pepper

Directions

1. Spoon small mounds on silicone mats; flatten.
2. Bake 400°F 5–7 minutes.
3. Press snowflake cutters through while warm; cool on rack. Dust with pepper “snow.”

---

51) Pomegranate-Maple Brussels Skewers

Roasted Brussels halves glazed in maple and topped with poppy pomegranate jewels.

Ingredients

• 2 lbs Brussels sprouts, halved
• 3 tablespoon olive oil, 2 tablespoon maple syrup, salt
• ½ cup pomegranate arils; skewers

Directions

1. Toss sprouts with oil and salt; roast 425°F 20 minutes.
2. Brush with maple; roast 5 minutes more.
3. Skewer 2–3 halves; top with arils.

---

52) Cranberry-Apple Chutney & Whipped Goat Cheese Tree Toasts

Sweet-tangy chutney on fluffy goat cheese, arranged as a tree on toast points.

Ingredients

• 1 cup cranberry sauce, 1 small diced apple, 1 tablespoon apple cider vinegar
• 10 oz goat cheese, 2 tablespoon honey
• Baguette, sliced and toasted

Directions

1. Simmer cranberry, apple, and vinegar 5 minutes; cool.
2. Beat goat cheese with honey until fluffy.
3. Spread on toasts; add chutney; arrange toasts into a tree on a platter.

---

53) Starry Night Potato Galettes

Crisp layered potatoes baked in muffin cups, topped with a cheddar star.

Ingredients

• 2 lbs gold potatoes, thinly sliced with a mandoline
• 4 tablespoon butter, melted
• ½ teaspoon garlic powder, ½ teaspoon salt
• Cheddar stars

Directions

1. Toss slices with butter, garlic, salt.
2. Layer into nonstick muffin tin; bake 400°F 30–35 minutes.
3. Top each with cheddar star; melt 1 minute.

---

54) Reindeer Taco Cups

Crispy wonton shells with seasoned beef, cheese, olive eyes, and pretzel antlers.

Ingredients

• 24 wonton wrappers
• 1 lb ground beef + 2 tablespoon taco seasoning
• 1 cup shredded cheddar
• Black olives, grape tomatoes, mini pretzels

Directions

1. Press wrappers into a mini muffin pan; bake 375°F 7 minutes.
2. Brown beef; stir in taco seasoning.
3. Fill shells; top cheese; bake 5 minutes. Add olive eyes, tomato nose, pretzel antlers.

---

55) Tree-Shaped Herbed Butter Board with Warm Rolls

Spread compound butter in a tree on a board, shower with flaky salt and herbs; serve with warm rolls.

Ingredients

• 16 tablespoon softened butter
• 1 teaspoon lemon zest, 1 teaspoon honey
• 2 tablespoon minced chives & parsley; flaky salt
• Hawaiian rolls

Directions

1. Beat butter with zest and honey.
2. On a wood board, swipe into a tall triangle; score branches with a knife.
3. Sprinkle herbs and flaky salt. Serve with warmed rolls.

---

56) Star-Studded Antipasto Skewers with Tortellini

Skewers capped with a cheddar star—eye-catching Christmas finger foods.

Ingredients

• Skewers, cheese tortellini (cooked & cooled)
• Salami, mozzarella pearls, olives
• Cheddar stars

Directions

1. Thread tortellini → salami → mozzarella → olive; finish with cheddar star (press with star cutter).
2. Arrange in a starburst on a platter.

---

57) Cranberry-Glazed Meatball Tree

Slow-cooker party meatballs stacked cone-style into a tree; brushed in glossy cranberry-BBQ.

Ingredients

• 3 lbs frozen meatballs
• 1½ cups BBQ sauce, 1 cup cranberry sauce
• Toothpicks; styrofoam cone wrapped in foil (optional display)

Directions

1. Cook meatballs with BBQ + cranberry on HIGH 2–3 hours in a slow cooker.
2. Skewer and stack in rows around the cone (or pyramid on platter).
3. Brush with extra glaze; garnish with rosemary.

---

58) Snowman Caprese Bites

Stacked mozzarella balls and tomatoes with an olive hat—adorable, no-cook.

Ingredients

• 24 mozzarella pearls, 12 grape tomatoes
• 12 pitted olives (hat), basil (scarf)
• Balsamic glaze, picks

Directions

1. Skewer mozzarella → tomato → mozzarella → olive.
2. Tie a tiny basil “scarf” around the middle.
3. Drizzle balsamic glaze.

---

59) Cranberry-Orange Chicken Salad Stars

Buttery puff stars topped with creamy chicken salad studded with cranberries and pecans.

Ingredients

• 1 sheet puff pastry
• 2 cups cooked chicken, chopped
• ⅓ cup mayonnaise, 1 teaspoon Dijon
• ¼ cup dried cranberries, ¼ cup pecans chopped
• 1 teaspoon orange zest

Directions

1. Cut pastry with star cutters; bake 400°F 10–12 minutes.
2. Mix salad (mayo, Dijon, cranberries, pecans, zest).
3. Spoon onto cooled stars.

---

60) Holiday Ham & Pineapple Skewer “Tree”

Sweet-salty skewers stacked in a cone like a mini edible tree; perfect Christmas appetizers for a crowd.

Ingredients

• 1½ lbs ham cubes
• 2 cups pineapple chunks
• ¼ cup brown sugar, 1 tablespoon Dijon
• Short skewers

Directions

1. Whisk brown sugar and Dijon; toss with ham and pineapple.
2. Skewer; broil on foil-lined pan 3–4 minutes/side.
3. Stack in a cone on a platter; garnish with rosemary.

61) Cranberry-Glazed Kielbasa “Wreath” Bites

Sliced kielbasa simmered in a tangy cranberry-brown sugar glaze, circled into a hot-appetizer wreath.

Ingredients

• 2 lbs kielbasa, sliced ½-inch
• 1 cup cranberry sauce
• ¼ cup brown sugar, 1 tablespoon Dijon
• 1 tablespoon apple cider vinegar; rosemary

Directions

1. In a nonstick skillet, whisk cranberry, brown sugar, Dijon, and vinegar over medium heat.
2. Add kielbasa; simmer 10–12 minutes, stirring, until glossy and thick.
3. Arrange in a ring on a platter; tuck rosemary sprigs as “wreath” greenery. Serve with toothpicks.

---

62) Tree-Shaped Seven-Layer Dip Cups

Individual cups layered with holiday-green guac “trees,” salsa, beans, and festive toppings.

Ingredients

• 2 cups refried beans
• 2 cups guacamole
• 1½ cups salsa
• 1 cup sour cream (thinned with 1–2 teaspoon lime juice)
• 1 cup shredded cheddar, ½ cup olives, ½ cup tomatoes
• 12 clear 7–9 oz cups; tortilla chips

Directions

1. Spoon beans, salsa, and sour cream into each cup.
2. Add a mound of guacamole and shape it into a tall triangle (tree) with a spoon.
3. Sprinkle cheddar, olives, and tomatoes as ornaments. Serve with chips.

---

63) Star-Cut Polenta Canapés with Sun-Dried Tomato Whip

Oven-crisped polenta stars topped with a tangy, creamy sun-dried tomato whip and basil confetti.

Ingredients

• 2 rolls prepared polenta
• 2 tablespoon olive oil
• 8 oz cream cheese, ¼ cup sun-dried tomatoes, 1 teaspoon balsamic
• Fresh basil

Directions

1. Slice polenta ½-inch thick; press star cutters through slices. Brush both sides with oil.
2. Bake on parchment at 425°F for 20 minutes, flipping once.
3. Blend cream cheese, sun-dried tomatoes, and balsamic; pipe onto stars; top with basil.

---

64) “Garland” Green Bean Bundles with Brown Butter

Roasted green bean bundles tied with prosciutto ribbons and finished with nutty brown butter.

Ingredients

• 1½ lbs green beans, trimmed
• 12 strips prosciutto
• 3 tablespoon olive oil, salt & pepper
• 4 tablespoon butter

Directions

1. Toss beans with olive oil, salt, pepper on a sheet pan; roast 425°F 12 minutes.
2. Wrap small handfuls with prosciutto; return to oven 5 minutes.
3. Brown butter in a saucepan; spoon over bundles.

---

65) Holiday Cranberry Salsa with Cinnamon-Sugar Pita “Stars”

Fresh cranberry salsa spooned beside crisp, sparkly pita stars—sweet heat and crunch.

Ingredients

• 12 oz fresh cranberries, 1 jalapeño, ¼ cup sugar
• 1 lime (zest/juice), ¼ cup cilantro
• 6 pita breads, 2 tablespoon melted butter, 3 tablespoon cinnamon sugar

Directions

1. Pulse cranberries, jalapeño, sugar, lime, and cilantro in a food processor (do not puree); chill.
2. Stamp pita with star cutters, brush butter, sprinkle cinnamon sugar; bake 375°F 8–10 minutes.
3. Serve salsa with warm pita stars.

---

66) Snowflake Beet Carpaccio with Goat Cheese Crumbles

Paper-thin roasted beets arranged like snowflakes, dotted with goat cheese and pistachios.

Ingredients

• 4 roasted beets, chilled
• 2 oz goat cheese, ¼ cup pistachios
• 2 tablespoon olive oil, 1 tablespoon balsamic, flaky salt

Directions

1. Slice beets thin with a mandoline; overlap on a platter in snowflake patterns.
2. Drizzle olive oil and balsamic
3. Sprinkle goat cheese, pistachios, and flaky salt.

---

67) Sleigh Bell Bacon-Wrapped Dates with “Snow”

Sweet Medjool dates stuffed with almond and blue cheese, wrapped in bacon, dusted with parmesan snow.

Ingredients

• 24 Medjool dates, pitted
• 12 slices thick-cut bacon, halved
• 24 roasted almonds
• 3 oz blue cheese; ¼ cup parmesan

Directions

1. Stuff each date with an almond and bit of blue cheese.
2. Wrap with bacon; place seam-side down on rack-lined pan.
3. Bake 400°F 18–22 minutes. Dust with parmesan.

---

68) Christmas Tree Cheese Cones

Mini cheese balls formed into cones, rolled in herbs and nuts, and set on crackers to stand like tiny trees.

Ingredients

• 12 oz cream cheese
• 1 cup shredded cheddar
• ½ teaspoon garlic powder, ½ teaspoon onion powder
• Coatings: minced parsley, dill, chopped pistachios
• Crackers

Directions

1. Beat cheeses and seasonings; chill 15 minutes.
2. Shape 1-tbsp scoops into cones; roll in herbs/nuts.
3. Stand each on a cracker; add a cheddar star if desired.

---

69) “Lights On the Tree” Bruschetta

Ricotta toasts dotted with red/yellow pepper “lights” and pesto garland.

Ingredients

• 1 baguette, sliced & toasted
• 15 oz ricotta
• 2 tablespoon olive oil, salt, pepper
• 1 cup diced red & yellow peppers
• ¼ cup pesto

Directions

1. Stir ricotta with olive oil, salt, pepper; spread on toasts.
2. Dot with peppers as colored lights; drizzle pesto garland.

---

70) Star-Topped Meat & Cheese Cones

Paper cones filled with antipasto bites, finished with a cheddar star pick—perfect Christmas appetizers for a crowd.

Ingredients

• Paper charcuterie cones
• Cubes of cheddar, mozzarella
• Rolled salami, prosciutto, olives
• Star picks

Directions

1. Fill cones with meats, cheeses, and olives.
2. Top each with a star pick.

---

71) Snowflake Puff Pastry Ham & Swiss “Pop-Tarts”

Mini sealed pastries stamped with snowflakes, filled with ham and Swiss; great warm or room temp.

Ingredients

• 2 sheets puff pastry
• 6 oz deli ham, 6 oz Swiss
• 1 egg; snowflake cutters

Directions

1. Cut pastry into rectangles; add ham & Swiss; cap with a second rectangle; crimp.
2. Stamp a small snowflake on top; brush egg wash.
3. Bake 400°F 15–18 minutes.

---

72) Rudolph Peanut-Chicken Satay Bites

Skewered, broiled chicken with peanut sauce; garnish with pretzel antlers and cherry-tomato noses.

Ingredients

• 1½ lbs chicken tenderloins, cut in chunks
• ⅓ cup peanut butter, 2 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon lime juice
• Mini skewers, pretzels, grape tomatoes
• Candy eyes for eyes

Directions

1. Whisk sauce; toss chicken; marinate 20 minutes.
2. Skewer; broil on foil-lined pan 4–5 minutes/side.
3. Add pretzel “antlers” and tomato “noses”; serve with extra sauce in a ramekin.
4. Candy eyes for eyes

---

73) Twinkling Pomegranate Goat Cheese Crostini

Whipped goat cheese, pomegranate jewels, and honey drizzle—sparkly, simple, stunning.

Ingredients

• 10 oz goat cheese, 2 tablespoon honey
• 1 baguette, sliced & toasted
• ¾ cup pomegranate arils; mint

Directions

1. Beat goat cheese with honey until fluffy; spread on crostini.
2. Top with pomegranate and mint ribbons.

---

74) Tree-Shaped Tortilla Roll-Up Mosaic

Colorful pinwheels (spinach, tomato, plain tortillas) arranged into a giant tree.

Ingredients

• 4 spinach tortillas, 4 tomato tortillas, 4 flour tortillas
• 12 oz cream cheese, ½ cup sour cream, 1 teaspoon ranch seasoning
• Fillings: diced pepper, minced green onion, chopped olives

Directions

1. Mix cream cheese, sour cream, and ranch; spread on tortillas; sprinkle fillings.
2. Roll tightly; wrap; chill 30 minutes.
3. Slice; arrange longest to shortest rows into a tree; add a cheddar star.

---

75) Sparkling Cranberry & Brie Puff

Puff pastry snowflakes topped with brie and sugared cranberries.

Ingredients

• 1 sheet puff pastry
• 6 oz brie
• 1 cup fresh cranberries, ½ cup sugar
• 1 egg

Directions

1. Toss cranberries in sugar; set aside.
2. Cut pastry with snowflake cutters; brush egg wash.
3. Top each with a brie cube; bake 400°F 12–14 minutes; add sugared cranberries.

---

76) Mini Shepherd’s Pie “Trees”

Savory beef-and-veggie filling topped with piped mashed potato trees, baked until golden.

Ingredients

• 1 lb ground beef, 1 cup frozen peas & carrots
• 1 tablespoon tomato paste, 1 cup beef broth
• 3 cups mashed potatoes (stiff), parchment

Directions

1. Brown beef; stir in veggies, tomato paste, and broth; simmer 5 minutes.
2. Spoon into mini ramekins or a mini muffin pan.
3. Pipe mashed potatoes into tall trees; bake 400°F 12–15 minutes.

---

77) Candy Cane Goat Cheese & Roasted Red Pepper Dip

Creamy goat cheese dip swirled with roasted pepper stripes to look like a candy cane.

Ingredients

• 10 oz goat cheese, ½ cup Greek yogurt
• ½ cup chopped roasted red peppers
• 1 tablespoon olive oil; crackers

Directions

1. Beat goat cheese with yogurt and olive oil until smooth.
2. Spread on a platter in a cane shape; spoon peppers in diagonal stripes.
3. Serve with crackers.

---

78) Ginger-Soy Glazed Meatball Snowmen

Sticky Asian-style meatballs stacked into snowmen with carrot noses and sesame “buttons.”

Ingredients

• 2 lbs frozen meatballs
• ¼ cup soy sauce, 3 tablespoon honey, 1 tablespoon ginger paste
• Sesame seeds, tiny carrot bits; picks

Directions

1. Simmer meatballs in soy, honey, and ginger until glazed.
2. Skewer two meatballs; add carrot nose and sesame buttons.

---

79) Wreath Boursin-Stuffed Peppadews

Sweet-tangy peppadews stuffed with garlicky Boursin, arranged in a wreath with herb sprigs.

Ingredients

• 24 peppadews, drained
• 1 pkg Boursin cheese
• Parsley and rosemary

Directions

1. Pipe Boursin into each pepper with a piping bag.
2. Arrange in a circle; tuck herbs/rosemary between peppers.

---

80) Snowflake Ricotta Flatbread with Lemon & Honey

Warm flatbread spread with lemony ricotta, drizzled with honey, then dusted in powdered sugar “snow.”

Ingredients

• 2 naan flatbreads
• 1 cup whole milk ricotta, 1 teaspoon lemon zest
• 2 tablespoon honey, pinch flaky salt
• Powdered sugar; snowflake stencil (optional)

Directions

1. Warm naan at 375°F for 5 minutes.
2. Mix ricotta with lemon zest; spread.
3. Drizzle honey; sprinkle flaky salt.
4. Lay stencil on top; dust powdered sugar for a snowflake pattern.

81) Air-Fryer Parmesan “Snowflake” Zucchini Chips

Ridiculously crisp coins dusted with parmesan “snow,” ready in minutes—lighter Christmas finger foods.

Ingredients

• 2 medium zucchini, ¼-inch slices
• 1 tablespoon olive oil
• ½ cup finely grated parmesan, ½ teaspoon garlic powder, ½ teaspoon salt
• Dip: ½ cup Greek yogurt + 1 teaspoon lemon juice

Directions

1. Prep: Toss slices with olive oil.
2. Season: Mix parmesan, garlic, salt; coat zucchini on both sides.
3. Air-fry: Arrange in a single layer in a preheated air fryer at 400°F for 6–8 minutes, flipping at 4 minutes.
4. Serve: Stir yogurt + lemon and dunk.

---

82) Wreath Baked Goat Cheese Marinara

Bubbling goat cheese set in marinara, ringed by garlic knots—simple, showy, and ideal for a crowd.

Ingredients

• 10 oz goat cheese
• 2 cups marinara
• 1 lb pizza dough
• 3 tablespoon butter, 2 cloves garlic, 2 tablespoon parsley

Directions

1. Sauce base: Spread marinara in a 12-inch skillet; nestle goat cheese in the center.
2. Knots: Roll dough into ropes, tie small knots, and place around edge like a wreath.
3. Garlic butter: Melt butter; stir in minced garlic and parsley; brush knots.
4. Bake: 400°F for 18–22 minutes until bubbly and golden. Serve hot.

---

83) Candy Cane Puff Pastry Caprese Twists

Puff pastry with pesto and tomato paste twisted into red–green candy cane branches.

Ingredients

• 2 sheets puff pastry
• ¼ cup pesto, 2 tablespoon tomato paste
• 6 oz mozzarella, 1 egg

Directions

1. Layer: Spread one pastry with pesto and tomato paste in stripes; sprinkle mozzarella; top with second sheet.
2. Shape: Cut triangle + trunk; slice branches; twist; curve top into a cane.
3. Finish: Brush with egg wash; bake 400°F 18–20 minutes.

---

84) Mini Crab Cake “Ornaments” with Lemon-Dill Aioli

Bite-size crab cakes speared with picks and topped by olive “caps.”

Ingredients

• 1 lb lump crab, drained
• ½ cup panko, 1 egg
• 2 tablespoon mayonnaise, 1 teaspoon Dijon, 1 teaspoon Old Bay
• Aioli: ½ cup mayonnaise, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon dill

Directions

1. Mix: Combine crab, panko, egg, mayo, Dijon, Old Bay.
2. Form: Scoop 1-tbsp patties; chill 20 minutes.
3. Cook: Pan-fry in olive oil 2–3 minutes/side until golden.
4. Aioli & assemble: Stir aioli with lemon/dill; top cakes with an olive slice “cap,” spear with picks.

---

85) Starry Prosciutto-Wrapped Melon with Balsamic

Classic combo, Christmas look—star-cut melon and ribbons of prosciutto.

Ingredients

• 1 cantaloupe or honeydew, ½-inch slices
• 8 oz prosciutto
• 2 tablespoon balsamic glaze

Directions

1. Cut: Stamp melon with star cutters.
2. Wrap: Ribbon prosciutto around each star; secure with picks.
3. Finish: Drizzle balsamic glaze.

---

86) Rudolph Meat & Cheese Sliders

Hawaiian-roll sliders baked and decorated with pretzel antlers and olive eyes.

Ingredients

• 12 Hawaiian rolls
• ½ lb deli roast beef, 8 slices provolone
• 3 tablespoon butter, 1 tablespoon Dijon, 1 teaspoon Worcestershire
• Olives, grape tomatoes, mini pretzels

Directions

1. Assemble: Slice rolls slab; layer beef + provolone; cap tops; place in 9×13.
2. Glaze: Melt butter with Dijon and Worcestershire; brush.
3. Bake: 350°F for 15 minutes; decorate each square with pretzel antlers, olive eyes, tomato nose.

---

87) Tree-Shaped Smoked Salmon & Cucumber Terrine

Layered loaf sliced into tree-shaped canapés—chic and make-ahead.

Ingredients

• 12 oz smoked salmon
• 12 oz cream cheese
• 2 tablespoon lemon juice, 1 tablespoon dill
• 1 large English cucumber, thin ribbons with a peeler

Directions

1. Filling: Beat cream cheese, lemon, dill.
2. Line: Line a loaf pan with plastic; layer salmon, cucumber, filling repeatedly.
3. Chill: Press, cover, chill 4 hours; slice and stamp with a tree cutter.

---

88) Pesto & Sun-Dried Tomato “Christmas Tree” Cheese Spread

Layered cream cheese slab spread with red and green stripes, dragged with a skewer into tree branches.

Ingredients

• 16 oz cream cheese (soft)
• ¼ cup pesto, ¼ cup sun-dried tomato spread
• Crackers

Directions

1. Base: Spread cream cheese into a tall rectangle on a platter.
2. Stripes: Spoon alternating lines of pesto and tomato spread.
3. Tree: Drag a skewer horizontally to create branch chevrons. Serve with crackers.

---

89) Snowflake White Pizza Bites

Mini white-pizza rounds topped with ricotta, garlic, and mozzarella, cut into snowflakes.

Ingredients

• 1 lb pizza dough
• ¾ cup ricotta, 1 clove garlic, 1 cup mozzarella

Directions

1. Roll & cut: Roll dough; cut rounds with a biscuit cutter.
2. Top: Mix ricotta + minced garlic; spread; add mozzarella.
3. Bake: 450°F 8–10 minutes; stamp with snowflake cutters while warm.

---

90) Air-Fryer Maple-Dijon Brussels “Ornaments”

Fast-roasted sprouts glazed in maple-Dijon, each topped with an olive “cap.”

Ingredients

• 2 lbs Brussels sprouts, halved
• 2 tablespoon olive oil, 2 tablespoon maple syrup, 1 tablespoon Dijon
• 12 sliced olives

Directions

1. Toss: Coat halves with oil, maple, Dijon.
2. Air-fry: 390°F for 10–12 minutes, shaking once.
3. Top: Press an olive slice atop each like an ornament cap; serve on toothpicks.

---

91) Mini Meat & Cheese “Gift Boxes”

Cheddar cubes wrapped in prosciutto ribbons with chive bows—two bites, all wow.

Ingredients

• 24 cheddar cubes
• 12 slices prosciutto, cut into ribbons
• 1 bunch chives

Directions

1. Wrap: Band each cube with prosciutto “ribbons” vertically and horizontally.
2. Bow: Tie a blanched chive around the top.
3. Plate: Group in trios like presents under the “tree.”

---

92) Tree-Shaped Sausage & Spinach Stuffed Bread

Rolled, sliced, and arranged as a tree; bakes up cheesy and pull-apart.

Ingredients

• 1 lb pizza dough
• ¾ lb Italian sausage, browned
• 1 cup shredded mozzarella, 1 cup chopped spinach

Directions

1. Fill: Roll dough; scatter sausage, mozzarella, spinach.
2. Slice: Roll into a log; cut 1-inch slices; arrange triangle + trunk.
3. Bake: 375°F 22–25 minutes; brush with garlic butter.

---

93) Star-Speckled Shrimp Cocktail Platter

A classic turned festive—cocktail sauce ringed by star-cut lemon wedges and herb sprigs.

Ingredients

• 2 lbs cooked shrimp, chilled
• 1½ cups cocktail sauce
• 2 lemons, star-cut centers; rosemary

Directions

1. Bowl: Place sauce in a white bowl at center of a platter.
2. Arrange: Fan shrimp in a wreath; tuck star-cut lemons and rosemary.

---

94) Snowman Cheese & Cracker Stackers

Three-round stacks (cracker–cheese–cracker) with olive hats and carrot noses.

Ingredients

• Round crackers, cheddar slices (cut into rounds)
• Olives, tiny carrots, chives

Directions

1. Stack: Build small, medium, large rounds to make snowmen bodies.
2. Decorate: Add olive hats, carrot noses, and chive scarves; secure with picks if traveling.

---

95) Cranberry Baked Feta Wreath with Pistachios

Feta baked in a ring pan, topped with warm cranberries and crunchy pistachios.

Ingredients

• 16 oz feta block, crumbled
• 8 oz cream cheese
• 1 cup cranberry sauce, ¼ cup pistachios

Directions

1. Base: Blend feta + cream cheese; spread into a greased Bundt/ring pan.
2. Bake: 350°F 18–20 minutes; invert onto platter.
3. Top: Warm cranberry; spoon over; sprinkle pistachios.

---

96) Tree-Shaped Veggie Fritters with Herbed Sour Cream

Crispy shredded veggie fritters cut into trees; great hot or room temp.

Ingredients

• 2 cups shredded zucchini (squeezed dry)
• 1 cup shredded carrot, ½ cup minced onion
• 2 eggs, ½ cup flour, ½ teaspoon salt
• Dip: ¾ cup sour cream + 1 tablespoon dill

Directions

1. Batter: Stir veggies with eggs, flour, salt.
2. Cook: Pan-fry spoonfuls in oil until golden both sides.
3. Cut: While warm, press with a tree cutter.
4. Serve: Mix sour cream + dill.

---

97) Hot Spinach Dip Snowflake Bread

A snowflake of dough petals filled with creamy spinach artichoke dip—tear and share.

Ingredients

• 2 cans crescent dough
• 8 oz cream cheese, ½ cup sour cream
• 1 cup frozen spinach, squeezed dry; ½ cup artichokes, chopped
• 1 cup mozzarella, ¼ cup parmesan

Directions

1. Filling: Beat cream cheese + sour cream; fold in spinach, artichokes, cheeses.
2. Shape: Stack two dough rounds; spread filling; cut 12 spokes; twist pairs to form a snowflake.
3. Bake: 375°F 18–20 minutes until golden and bubbling.

---

98) Festive Sausage-Stuffed Mini Peppers (Red & Green)

Sweet mini peppers stuffed with creamy sausage filling; colors scream Christmas.

Ingredients

• 1 lb mini sweet peppers, halved & seeded
• ½ lb Italian sausage
• 8 oz cream cheese, ½ cup mozzarella

Directions

1. Cook: Brown sausage; cool slightly.
2. Mix: Stir in cream cheese and mozzarella.
3. Fill & bake: Stuff peppers; bake on parchment at 400°F 12–14 minutes.

---

99) Snowball Mozzarella Arancini

Risotto balls with molten mozzarella centers, rolled in panko for extra crunch—crowd-pleasing make-ahead holiday appetizers.

Ingredients

• 3 cups cooled risotto
• 12 mozzarella pearls
• 1 cup panko, 1 egg
• Oil for frying; marinara

Directions

1. Form: Flatten 2 tablespoon risotto; wrap around a mozzarella pearl to seal.
2. Coat: Dip in egg, then panko.
3. Cook: Fry in oil at 350°F 3–4 minutes; drain; serve with marinara.

---

100) Christmas Tree Charcuterie “Grazing Board”

The grand finale: stacked rows of meats, cheeses, fruits, nuts, and crackers shaped like a tree with a cheddar star.

Ingredients

• Meats: salami, prosciutto
• Cheeses: cheddar, brie, gouda
• Accents: grapes, pomegranate arils, rosemary
• Crackers, almonds; star cutter

Directions

1. Outline: Tape a triangle on a large board as a guide.
2. Rows: Lay alternating rows of folded meats and sliced cheeses from base to top.
3. Fill: Tuck grapes, pomegranate, almonds into gaps.
4. Finish: Add rosemary garland; cut a cheddar star with the cutter for the treetop; surround with crackers.

Merry, bright, and bite-sized

From 10-minute no-bake candy-cane caprese to pull-apart trees and make-ahead minis, this list is designed to scale for potlucks and parties of any size.

Keep cleanup easy with silicone baking mats, set out extra serving tongs so guests can help themselves, and stock reusable deli cups with lids for make-ahead storage and next-day grazing.

Leave a Reply

Your email address will not be published. Required fields are marked *