Tastes of the Season: Get a Head Start on Holiday Appetizers

Editor's Note: Margaret M. Johnson is the author of 10 cookbooks, most recently “Christmas Flavors of Ireland,” which is available on amazon.com.

With two of the year’s most important holidays coming soon, there’s always room for a few new recipes for appetizers, those tasty little bites that seem so essential to any get together, cocktail party, or family dinner.  The recipes are all from my newest cookbook “Christmas Flavors of Ireland.” I’ll share more in the next few weeks.

Dubliner-Spinach-Artichoke Dip

Serves 8–10

Dubliner is one of 11 cheeses in the Kerrygold range of Irish cheeses and butters. It has a distinctive flavor from twelve months of aging, nutty tones like a Swiss, and the crunchy bite of Parmesan. It melts beautifully and is delicious in salads and dips, like this one with the slightly Mediterranean taste it gets from the marinated artichokes, the color it gets from the spinach, and the creamy texture from two cheeses and mayonnaise. Try it with crostini, pita chips, or wheat crackers, raw or blanched vegetables such as cauliflower and broccoli florets, carrot and celery sticks, and Belgian endive leaves.

• 1 tbsp. olive oil
• 2 tbsp. minced shallots
• 16 oz./500 ml marinated artichokes, drained, and chopped 4 tbsp. dry white  wine
• 20 oz./500 g frozen chopped spinach, thawed, and squeezed dry
• 8 oz./225 g cream cheese, cut into pieces
• 7 oz./200 g Dubliner Cheese, grated
• 1/2 cup/125 ml mayonnaise
• Dash of Tabasco sauce
• Freshly ground pepper to taste
• Crostini, crackers, or pita chips for serving  

1. In a large skillet over medium heat, heat the olive oil. Add the shallots and cook, stirring frequently, for 3–5 minutes or until soft, but not browned.

2. Add the artichokes and cook, stirring frequently for 5–7 minutes or until warm. Add the wine and cook for three minutes, or until evaporated. Add the spinach and cook, stirring frequently, for about three minutes, or until evenly blended with the artichokes.

3. Stir in the cream cheese and Dubliner cheese and cook for 2–3 minutes, or until the spread is creamy. Stir in the mayonnaise and season to taste with Tabasco and pepper.

Transfer to a heatproof bowl.

4. Serve at room temperature or warm in the microwave for 30–40 seconds. Surround with the vegetables, crostini, and crackers. (Dip can be made one day ahead; cover and refrigerate).

Goat’s Cheese Toasts with Fig Compote

Makes 24 pieces of toast

Crostini? Bruschetta? Toasts? Croûtes? Whatever you call them, these little pieces of toasts are fantastic as a base for canapés, savory spreads, vegetables, shaved meats, or cheeses. They all start with a sliced baguette that is drizzled lightly with olive oil and then baked or broiled until brown and crisp. The toasts can be made up to 2–3 days ahead and stored in an airtight container until ready to be topped.

Fig Compote

• 1/2 cup dried figs, chopped
• 4 tbsp. light brown sugar
• 1 cup dry red wine
• 1/2 tsp. fresh thyme leaves

Crostini

• 3 tbsp. olive oil
• 1 French bread or sourdough baguette, cut into 24 1/2-in-thick slices
• 8 oz. goat’s cheese
• Pinch of sea salt

To make the compote, in a small saucepan over medium heat, combine the figs, sugar, wine, thyme, and salt. Bring to a boil, and then reduce heat and simmer for about ten minutes, or until thickened. Let cool to room temperature. (Can be made one day ahead; cover and refrigerate. Bring back to room temperature before serving).

To make the crostini, preheat the broiler. Cut the bread into 24 slices. Brush both sides with olive oil. Place on a rimmed baking sheet (about 4 in./10 cm) from the heat source, and broil for 1–2 minutes on each side, or until lightly browned. To serve, spread each toast with goat’s cheese and top with a spoonful of the compote.

Variations

Crostini with Fig and Nut Spread:

Combine 3⁄4 cup chopped walnuts, 1/2 cup chopped dried figs, and 12 oz. soft (whipped) cream cheese. Grill bread as above. Spread each crostini with the fig and nut mixture, sprinkle with a little chopped rosemary, and drizzle lightly with balsamic vinegar glaze. (You can purchase the syrupy vinegar or make your own by cooking 1 cup balsamic vinegar in a small saucepan for 15–20 minutes, or until reduced by half).

Crostini with Smoked Fish Paté: