50 Easy Appetizer

Recipes
Make these pre-dinner bites from Food Network Magazine in
15 minutes or less

Andrew Purcell

Clockwise from top: Stuffed Cherry Peppers (No. 14), Mini Manchego Tart (No. 12), Fried Ravioli (No.
10), Broiled Brie with Cranberry Chutney (No. 21)
Andrew Purcell
Goat Cheese Trio
1. Goat Cheese Trio: Cut a 12-ounce log of goat cheese crosswise into 3 mini logs.
Roll 1 piece in chopped mixed herbs, another in cracked mixed peppercorns and the
last in chopped dried cranberries and cashews. Serve with baguette slices or
crackers.
Andrew Purcell

Cannellini Bruschetta

2. Cannellini Bruschetta: Combine 1 drained can cannellini beans, 1 cup chopped

drained giardiniera (Italian pickled vegetables) plus a splash of brine from the jar, 1/4
cup diced provolone and 2 tablespoons each chopped parsley and olive oil. Serve on
toasted Italian bread.
Andrew Purcell

Spiced Olives

3. Spiced Olives: Heat 1/3 cup olive oil with 1 strip each lemon zest and orange zest,
1/4 teaspoon red pepper flakes and 1 smashed garlic clove. Stir in 1 cup mixed
olives and a few thyme sprigs.
Andrew Purcell

Radish-Anchovy Canapes

4. Radish-Anchovy Canapes: Finely chop 1 to 2 rinsed anchovies, 2 tablespoons

parsley and 1 teaspoon grated lemon zest; mix with 1 stick softened butter. Spread
on pumpernickel cocktail bread and top with thinly sliced radishes and a squeeze of
lemon juice.
Andrew Purcell

Blue Cheese-Pecan Spread

5. Blue Cheese–Pecan Spread: Mix 1/2 cup soft blue cheese with 2 tablespoons
chopped toasted pecans. Spread on celery sticks or crackers and drizzle with honey.
Andrew Purcell

Kale-Artichoke Dip

6. Kale-Artichoke Dip: Thaw 1 1/2 cups frozen kale and 1/2 cup frozen artichoke
hearts; squeeze dry, then roughly chop. Combine with 4 ounces softened cream
cheese, 1/2 cup each shredded Swiss cheese and milk, 1/4 cup grated Parmesan, 1
minced small garlic clove, 1/2 teaspoon salt and a dash each of cayenne and
Worcestershire sauce in a microwave-safe dish. Cover and microwave 5 minutes,
then stir. Serve with pita chips or crackers.
Andrew Purcell

Indian Yogurt Dip

7. Indian Yogurt Dip: Mix 1 cup Greek yogurt with 2 tablespoons each chopped
cilantro and tomato, 1 tablespoon minced shallot, 1/2 teaspoon each grated ginger
and garlic, and salt to taste. Serve with crackers or pita chips.
Andrew Purcell

Cucumber-Caviar Rounds

8. Cucumber-Caviar Rounds: Spoon dollops of crème fraîche onto cucumber rounds.

Top each with a small spoonful of salmon or trout caviar.
Andrew Purcell

Pomegranate Guacamole

9. Pomegranate Guacamole: Cook 3 tablespoons pepitas (hulled green pumpkin

seeds) in 1 tablespoon olive oil until toasted; season with salt. Mash 2 avocados with
1/2 cup chopped cilantro, 1/4 cup finely chopped onion, the juice of 1/2 lime, 1 finely
chopped jalapeno and 1/4 teaspoon salt. Top with pomegranate seeds and the
toasted pepitas. Serve with tortilla chips.
Andrew Purcell

Fried Ravioli

10. Fried Ravioli: Fry uncooked small cheese or meat ravioli in 365 degrees F

vegetable oil until golden, about 2 minutes. Drain on paper towels and sprinkle with
salt and grated Parmesan. Serve with warm marinara sauce.
Andrew Purcell

Romesco Dip

11. Romesco Dip: Pulse 1 cup roasted red peppers, 1 garlic clove, a pinch of red
pepper flakes, 1 teaspoon red wine vinegar and 1/3 cup each toasted almonds and
olive oil in a food processor until finely chopped. Serve with breadsticks or crackers.
Andrew Purcell

Mini Manchego Tarts

12. Mini Manchego Tarts: Make Romesco Dip (No. 11) and spoon a thin layer into
mini phyllo shells. Top each with a cube of manchego cheese and bake at 425
degrees F until the cheese melts, 8 minutes. Top with chopped parsley.
Andrew Purcell

Cranberry-Pate Bites

13. Cranberry-Pate Bites: Mix 1/4 cup mayonnaise, 2 tablespoons cranberry sauce,

and salt and pepper to taste. Spread on toasted baguette slices and top with sliced
country pate and sliced cornichons.
Andrew Purcell

Stuffed Cherry Peppers

14. Stuffed Cherry Peppers: Stem and seed hot or sweet pickled cherry peppers.
Wrap strips of thinly sliced salami around cubes of aged provolone and stuff inside
the peppers. Drizzle with olive oil and sprinkle with chopped parsley. Serve with
toothpicks.
Andrew Purcell

Deviled Crab Dip

15. Deviled Crab Dip: Mix 1/2 pound crabmeat, 3 tablespoons mayonnaise, 1

tablespoon each dijon mustard, lemon juice and chopped parsley, 1/4 teaspoon
Worcestershire sauce, and salt and hot sauce to taste. Serve with crackers.
Andrew Purcell

Pimiento Cheese Spread

16. Pimiento Cheese Spread: Mix 8 ounces grated sharp yellow cheddar, 4 ounces

grated pepper jack, 3/4 cup mayonnaise, 1/2 cup chopped drained pimientos, 1 small
grated shallot and a pinch of cayenne. Spread on toasted bread and sprinkle with
chopped chives.
Andrew Purcell

Creamy Shrimp Dip

17. Creamy Shrimp Dip: Combine 8 ounces softened cream cheese, 3/4 cup

mayonnaise and the juice of 1/2 lemon. Stir in 3/4 pound chopped cooked shrimp
and 1/4 cup each chopped celery and scallions. Season with salt and pepper. Serve
with potato chips or crackers.
Andrew Purcell

Italian Tuna Dip

18. Italian Tuna Dip: Pulse 1 drained 5-ounce can oil-packed Italian tuna, 1/2 cup
mayonnaise, 1/4 cup olive oil, the juice of 1 lemon and 2 tablespoons capers in a
food processor until smooth. Transfer to a bowl and stir in 2 tablespoons chopped
parsley. Top with more parsley and serve with crudites.
Andrew Purcell

Spiced Pita Chips

19. Spiced Pita Chips: Cut 3 pitas into wedges. Toss with 1 tablespoon olive oil, 1/2
teaspoon each ground cumin and coriander, and salt and pepper to taste. Bake at
425 degrees F until toasted, 8 minutes.
Andrew Purcell

Pumpkin Hummus

20. Pumpkin Hummus: Purée 1 1/2 cups drained canned chickpeas, 1/3 cup canned
pure pumpkin, 3 tablespoons each olive oil and tahini (sesame paste), 1 garlic clove,
1/2 teaspoon paprika and 1/4 cup water. Add salt and lemon juice to taste. Transfer
to a bowl and top with olive oil, red pepper flakes and toasted pepitas (hulled green
pumpkin seeds). Serve with sweet potato chips.
Andrew Purcell

Broiled Brie with Cranberry Chutney

21. Broiled Brie with Cranberry Chutney: Slice the rind off the top of a small wheel of
brie. Spread 1/4 cup cranberry chutney over the cheese and broil until bubbly, 3
minutes. Top with pecans. Serve with baguette slices.
Andrew Purcell

Biscuits with Cheese and Preserves

22. Biscuits with Cheese and Preserves: Spread digestive biscuits with triple-cream

cheese (such as Saint Andre) or brie. Top each with apricot or cranberry preserves
and a dill sprig.
Andrew Purcell

Blistered Mini Peppers

23. Blistered Mini Peppers: Heat 1 tablespoon olive oil in a large skillet over medium-
high heat. Add whole baby bell peppers and cook, turning occasionally, until charred
and tender. Sprinkle with lemon juice and salt.
Andrew Purcell

Spiced Fried Chickpeas

24. Spiced Fried Chickpeas: Drain and rinse 1 can chickpeas; pat dry. Deep-fry in
batches in 375 degrees F vegetable oil until crisp and golden, about 4 minutes. Drain
on paper towels, then toss with 1/2 teaspoon each ground coriander, cumin, smoked
paprika and salt.
Andrew Purcell

Ham and Endive Spears

25. Ham and Endive Spears: Pulse 1/4 pound diced ham, 1/4 cup chopped dill pickle,
2 scallion whites and 2 tablespoons mayonnaise in a food processor until combined.
Spoon onto endive spears. Top with sliced scallions.
Andrew Purcell

Pumpkin-Prosciutto Canapes

26. Pumpkin-Prosciutto Canapes: Pulse 1 stick softened butter, 1/4 cup canned pure

pumpkin, 1 tablespoon chopped sage and 1/4 teaspoon salt in a food processor until
smooth. Spread on cocktail bread and top with thinly sliced prosciutto.
Andrew Purcell

Pumpkin-Sage Scallops

27. Pumpkin-Sage Scallops: Make the pumpkin-sage butter from Pumpkin-Prosciutto

Canapes (No. 26). Melt 1/2 tablespoon plain butter in a large nonstick skillet over
medium-high heat. Add 12 small scallops and sear, turning once, until just cooked
through, 2 to 4 minutes. Stir in 2 tablespoons of the pumpkin-sage butter and a
squeeze of lemon juice. Serve with toothpicks.
Andrew Purcell

Shrimp Cocktail

28. Shrimp Cocktail: Combine 1/2 cup ketchup or sweet chili sauce, 1/4 cup drained
horseradish, the juice of 1 lemon, 1 teaspoon Worcestershire sauce, a pinch of celery
salt, 2 dashes of hot sauce and 1 tablespoon minced celery. Serve with chilled
cooked shrimp.
Andrew Purcell

Shrimp with Sauce Verte

29. Shrimp with Sauce Verte: Simmer 4 garlic cloves and 2 scallion whites in salted
water until soft, 6 minutes. Add the scallion greens and 1 cup each torn basil and
parsley leaves; cook until wilted, 10 seconds. Drain and rinse under cold water.
Purée in a food processor with 1/4 cup mango chutney, 1 teaspoon mustard powder
and the juice of 1/2 lemon. Serve with chilled cooked shrimp.
Andrew Purcell

Spicy Broiled Oysters

30. Spicy Broiled Oysters: Mix 1/4 cup mayonnaise, 1 tablespoon Sriracha and 1

minced small garlic clove. Shuck 12 oysters and leave on the half shell; pat dry.
Spread with the mayonnaise mixture and broil until browned in spots, 2 minutes. Top
with chopped chives.
Andrew Purcell

Broiled Garlic Clams

31. Broiled Garlic Clams: Sauté 1 minced garlic clove in a skillet with 2 tablespoons

butter. Stir in 1/3 cup fresh breadcrumbs and 2 tablespoons chopped parsley. Shuck
12 clams and leave on the half shell; pat dry. Top with the garlic breadcrumbs and
broil until crisp and browned, 1 to 2 minutes.
Andrew Purcell

Shrimp-Bacon Sliders

32. Shrimp-Bacon Sliders: Spread mayonnaise on mini potato buns. Fill each with 1

sliced cooked shrimp, 1/2 slice crisp cooked bacon and some chopped chives.
Andrew Purcell

Stuffed Snow Peas

33. Stuffed Snow Peas: Blanch snow peas in boiling salted water, 30 seconds; rinse
under cold water and pat dry. Trim along the curved side to split open. Pipe prepared
taramasalata (Greek caviar spread) or soft herbed cheese into each one and drizzle
with lemon juice.
Andrew Purcell

Creamy Stuffed Mushrooms

34. Creamy Stuffed Mushrooms: Remove the stems from small cremini or white

mushrooms. Sprinkle the caps with salt and pepper and fill each with 1 teaspoon
cream cheese. Broil until the cheese is melted and browned in spots, about 8
minutes. Top with chopped chives.
Andrew Purcell

Warm Halloumi Bites

35. Warm Halloumi Bites: Cut 8 ounces halloumi cheese into bite-size pieces and fry
in a skillet with 2 to 3 tablespoons olive oil, turning, until golden. Add 1 cup grape
tomatoes, the juice of 1 lemon and a pinch of dried mint. Cook, stirring, 2 more
minutes. Serve on toothpicks.
Andrew Purcell

Chili-Lime Cashews

36. Chili-Lime Cashews: Cook 2 cups cashews in 1 tablespoon olive oil with 1/2

teaspoon each chili powder and smoked paprika over medium heat until toasted,
about 5 minutes. Stir in 2 tablespoons chopped cilantro and the zest and juice of 1
lime. Season with salt.
Andrew Purcell

Maple-Chipotle Peanuts

37. Maple-Chipotle Peanuts: Simmer 1/3 cup maple syrup with 1/2 teaspoon chipotle
chile powder in a saucepan until reduced by half, about 5 minutes. Stir in 2 cups
salted dry-roasted peanuts. Pour onto a lightly oiled pan and let cool.
Andrew Purcell

Salmon-Wrapped Asparagus

38. Salmon-Wrapped Asparagus: Blanch asparagus in boiling salted water until

crisp-tender. Drain, then cool in ice water. Drain and pat dry. Wrap each spear with a
thin slice of smoked salmon. Combine 1/4 cup each sour cream and mayonnaise
with 2 tablespoons finely chopped dill; spread on the asparagus.
Andrew Purcell

Smoked Salmon Canapes

39. Smoked Salmon Canapes: Make the sour cream–dill mixture from Salmon-

Wrapped Asparagus (No. 38). Spread on pumpernickel cocktail bread and top each
with sliced smoked salmon and a few capers.
Andrew Purcell

Gorgonzola and Pear Polenta Rounds

40. Gorgonzola and Pear Polenta Rounds: Cut 1 tube prepared polenta into 1/4-inch-
thick rounds. Brush with melted butter and broil, turning, until golden. Top with sliced
pear and gorgonzola; season with pepper.
Andrew Purcell

Cheddar-Bacon-Pecan Pizza

41. Cheddar-Bacon-Pecan Pizza: Roll out 1/2 pound pizza dough until thin; place on
a baking sheet. Brush with olive oil and sprinkle with 3/4 cup shredded cheddar and
1/3 cup crumbled cooked bacon. Bake at 450 degrees F until crisp, 8 to 10 minutes.
Sprinkle with chopped candied pecans and chopped chives. Cut into squares.
Andrew Purcell

Fried Artichoke Hearts

42. Fried Artichoke Hearts: Drain 2 cups marinated artichoke hearts; pat dry and cut
into bite-size pieces. Heat 1/4 inch olive oil in a skillet over medium-high heat. Add
the artichoke hearts and fry, turning once, until crisp and golden brown, about 6
minutes. Sprinkle with chopped parsley.
Andrew Purcell

Goat Cheese with Tomato Chutney

43. Goat Cheese with Tomato Chutney: Heat 2 tablespoons olive oil in a skillet; add
2 cups canned crushed tomatoes, 1/3 cup red wine vinegar, 1/4 cup golden raisins, a
pinch of red pepper flakes, and salt to taste. Boil until thickened, about 5 minutes.
Spoon onto a plate and top with a small wheel of creamy aged goat cheese (such as
Bucheron). Serve with baguette slices.
Andrew Purcell

Kielbasa-Apple Skewers

44. Kielbasa-Apple Skewers: Mix 1/4 cup sour cream, 2 tablespoons each chopped

parsley and whole-grain mustard, and 2 teaspoons horseradish. Season with salt.
Thread sliced grilled kielbasa and green apple cubes on small skewers. Serve with
the horseradish mixture.
Andrew Purcell

Herbed Deviled Eggs

45. Herbed Deviled Eggs: Peel and halve 6 hard-boiled eggs. Mash the yolks with 1
tablespoon each mayonnaise and sour cream and 2 tablespoons each finely
chopped chives, parsley and green olives; season with salt. Pipe or spoon into the
egg whites and sprinkle with paprika.
Andrew Purcell

Pumpkin-Ham Fritters

46. Pumpkin-Ham Fritters: Mix 1 cup dry pancake mix, 1/2 teaspoon chili powder, 1
egg and 2 tablespoons each canned pure pumpkin, beer, shredded cheddar,
chopped ham and chopped scallions. Deep-fry small spoonfuls of the batter in 350
degrees F vegetable oil until golden brown. Drain on paper towels.
Andrew Purcell

Pumpkin-Chipotle Soup Shooters

47. Pumpkin-Chipotle Soup Shooters: Bring 1 cup canned pure pumpkin, 1/2 cup

chicken broth, 1/4 cup cream, 2 tablespoons chipotle hot sauce and 2 teaspoons
bourbon to a simmer in a small saucepan and cook, whisking, 3 minutes. Pour into
small cups and top with chopped chives.
Andrew Purcell

Carrot-Ginger Soup Shooters

48. Carrot-Ginger Soup Shooters: Sauté 1 chopped garlic clove and 1 tablespoon

chopped ginger in 1 tablespoon vegetable oil in a small saucepan. Add 1 1/2 cups
carrot juice, 1/4 cup cream and the juice of 1 lime; bring to a simmer and cook 5
minutes. Pour into small cups and top with chopped cilantro.
Andrew Purcell

Sherry-Glazed Mushrooms

49. Sherry-Glazed Mushrooms: Melt 2 tablespoons butter in a skillet over medium-

high heat. Add 1/2 pound white mushrooms and sauté until tender, about 7 minutes.
Add 1/4 cup sherry, 1 tablespoon sherry vinegar and a pinch of salt. Cook until the
sauce is reduced to a glaze, about 1 minute. Stir in 1 tablespoon each chopped
parsley and chives. Serve with toothpicks.
Andrew Purcell

Shrimp Flautas

50. Shrimp Flautas: Warm 1/4 inch vegetable oil in a skillet. Dip corn tortillas in the oil
one at a time until softened, then brush with mayonnaise and sprinkle with chipotle
chile powder. Halve cooked shrimp and sticks of string cheese lengthwise; arrange 2
pieces shrimp and 1 piece cheese in the center of each tortilla. Roll up and secure
with a toothpick. Increase the oil heat to medium high; fry the rolls, turning, until
golden. Remove the toothpicks and cut in half. Sprinkle with salt and lime juice.

Dress Up Your Table

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Le Creuset Rectangle Serving Platter

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Gardenshire Platter

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 Now Viewing

50 Easy Toast Toppers

Find 50 ideas for quick and easy toast toppers from Food
Network Magazine.

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From: Food Network Magazine

Related To:
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PartiesDinner Parties

Marko Metzinger
Recipes courtesy Food Network Magazine
Step 1: Slice 1 to 2 loaves of French bread into 1/4-inch-thick rounds.

Step 2: Brush each slice with olive oil or melted butter.

Step 3: Place the rounds on baking sheets and bake at 350 degrees until crisp
throughout and lightly golden around the edges, about 15 minutes.

Top This...

1. Spread with goat cheese; top with finely chopped canned beets, an orange
segment and fresh mint.

2. Spread with fig jam; top with gorgonzola cheese and prosciutto.

3. Spread with fig jam; top with goat cheese and chopped walnuts.

4. Spread with butter; top with thinly sliced bread-and-butter pickles.

5. Spread with hummus; top with olive tapenade.

Marko Metzinger
Toast with Figs and Honey
6. Top with sliced figs; drizzle with honey; sprinkle with sea salt.
Marko Metzinger, Copyright Hearst Commmunications Inc., 2008
Avocado-Shrimp Toasts
7. Mash avocado with salt and lime juice; spread on toasts; top with shrimp.

8. Spread with ricotta cheese; top with chopped roasted red peppers; sprinkle with
salt and pepper.

9. Rub with a garlic clove; top with sliced plum tomatoes; sprinkle with sea salt.

10. Spread with butter; top with thinly sliced radishes; sprinkle with sea salt.

11. Toss canned tuna with lemon juice and zest, olive oil, chopped parsley and salt;
spread on toasts.

12. Spread with gorgonzola cheese; top with sliced pears.

13. Top with chopped grapes and wrap with prosciutto.

14. Top with pesto and shaved Parmesan cheese.

15. Top with pesto, crumbled bacon and chopped tomatoes.

Marko Metzinger
Toast with Pesto and Sundried Tomatoes
16. Top with pesto and chopped sun-dried tomatoes.

17. Spread with mashed avocado; top with crumbled bacon and sprouts.

18. Spread with ricotta cheese; drizzle with olive oil; add a dash of salt and pepper.

19. Brush with olive oil; add a thin slice of manchego cheese; top with chorizo.

20. Chop rotisserie chicken meat and toss with barbecue sauce; spoon onto toasts;
top with chopped pickles.

21. Combine mayonnaise with wasabi paste; spread on toasts; top with lump crab
meat.

22. Combine mayonnaise and wasabi paste; toss finely chopped sushi-grade tuna
with sesame oil; spread wasabi mayo on toasts; top with tuna.

23. Whip cream cheese with chopped dill; spread on toasts; top with thinly sliced
smoked salmon.
Marko Metzinger, Copyright Hearst Commmunications Inc., 2008
Cheese and Nut Toast
24. Spread with Taleggio cheese; top with candied pecans or walnuts.

25. Spread with apple butter; top with crumbled blue cheese and chopped fresh
sage.

26. Saute finely chopped mushrooms in butter and season with salt and thyme;
spread on toasts; top with shaved Parmesan cheese.

27. Saute thinly sliced onions in butter until caramelized; spread toasts with Brie
cheese; top with apple slices and caramelized onions.

28. Top with thinly sliced apples and grated cheddar cheese; broil until melted.

29. Spread with butter; top with thinly sliced ham and a cornichon slice.

30. Spread with cranberry sauce; top with thinly sliced turkey; sprinkle with sea salt
and pepper.

31. Saute thinly sliced fennel and golden raisins in olive oil until soft; spoon onto
toasts.

32. Combine cream cheese and chopped chipotle chiles in adobo sauce; spread on
toasts; top with thinly sliced smoked turkey.

33. Top with fresh tomato pulp; sprinkle with sea salt and fresh basil.
34. Combine refried beans with chopped green chiles; spread on toasts; top with
pepper jack cheese and broil until melted.

35. Combine equal parts sour cream and cream cheese with horseradish; spread on
toasts; top with thinly sliced roast beef.

36. Halve asparagus tips lengthwise; steam until al dente and season with salt;
spread premade egg salad on toast; top with an asparagus tip.

37. Wilt baby spinach and toss with crumbled bacon; spoon onto toasts; top with
chopped hard-boiled eggs.

38. Toss finely chopped romaine with Caesar dressing and grated Parmesan cheese;
spoon onto toasts; top with an anchovy.

Marko Metzinger
Ham and Brie Toast
39. Spread with Brie cheese; top with thinly sliced ham and a dollop of grainy
mustard.

40. Spread with mascarpone; top with crumbled bacon and chopped grapes.
Marko Metzinger, Copyright Hearst Commmunications Inc., 2008
Raspberry-Lemon Toasts
41. Whip cream cheese with lemon zest; spread on toasts; top with fresh raspberries.

42. Spread with Nutella; top with orange marmalade.

43. Spread with mascarpone; top with thinly sliced melon and prosciutto.

44. Spread with orange marmalade; top with thinly sliced smoked deli turkey and
smoked mozzarella cheese.

45. Saute thinly sliced apples in butter until soft; spoon onto toasts; top with thinly
sliced ham.

46. Spread with creamy peanut butter; top with thinly sliced bananas; drizzle with
honey.

47. Whip peanut butter and marshmallow fluff; spread on toasts; top with shaved
chocolate.

48. Spread with cream cheese; top with hot pepper jelly.

49. Spread with ricotta cheese; drizzle with honey; add a dash of pepper.

50. Whip mascarpone and confectioners’ sugar; brush toasts with espresso and
spread with sweetened mascarpone; top with shaved chocolate and cocoa powder.

Photo: Main image: Tina Rupp; Small photos: Marko Metzinger/Studio D

 KEEP READING
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5 Turkey-Themed
Platters for Your
Thanksgiving Feast
These festive, shareable platters are just the thing to tide over
a hungry crowd before the turkey hits the table.

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These shareable platters are a host's dream come true. Not only are they whimsically
arranged in the shape of a turkey — they're also easy to assemble in a pinch, buying
you precious extra minutes in the kitchen to add any finishing touches to your feast. If
your guests are due to arrive in the late morning, the breakfast platter is just the way
to go; if dinner isn't until later in the evening, set out the turkey cheese ball or the
lunch-meat platter — or the refreshing turkey crudites, which will appease anyone
looking for something light to snack on. As an alternative to traditional pie, there's
even a kid-approved crispy-treat platter made from sweet puffed rice.

Photographs by Lucy Schaeffer

copywrite_LucySchaefferPhotography
Turkey Cheese Ball

For the body: Combine cream cheese, shredded cheddar, chopped fresh chives, salt
and pepper, and mold the mixture into a ball shape. Roll the cheese ball in finely
chopped pecans and put on a plate. Reserve some extra cream cheese to use as
glue for the rest of the turkey pieces.

For the tail fan: Slice about 1 inch off one side of the cheese ball. Using the reserved
cream cheese, dab the bottom of some round crackers and stick them onto the cut
side of the cheese ball in a fan shape. Spread cream cheese on the backs of the
fanned crackers and press in mini pretzel sticks in a fan pattern behind the crackers. 

For the wings and head: Use more cream cheese to affix a fanned stack of 3 oval
crackers on each side of the cheese ball. Cut a strip of an orange bell pepper, letting
the natural curve mimic the shape of the turkey's neck and head. Cut a small notch in
the front of the cheese ball and insert the pepper. Add black sesame seeds for the
eyes. Serve your turkey in a cracker-and-pretzel rod nest.  
copywrite_LucySchaefferPhotography
Breakfast Turkey Platter

Prepare your ingredients: Cook bacon, sausage and potato tots and keep them warm
in the oven while you make a stack of pancakes. When everything is ready, you can
start the assembly.

For the tail: First, layer some bacon on a platter in a broad fan shape. Layer sausage
links on top of the bacon, following the same pattern and leaving a couple of inches
of the bacon peeking out. Then layer potato tots on the sausages, leaving part of the
sausages exposed. You should have three distinct ingredients visible: the potato tots,
sausages and bacon.

For the body: Place a stack of pancakes at the bottom of the potato tot fan for the
body of the turkey. Cut a pat of butter in an oval shape; flatten the short end and
place it on the stack of pancakes for the turkey head. Cut a triangular beak out of
bacon and place it on the butter head. Create a turkey wattle by layering 3 strawberry
slices onto the side of the butter. Serve with syrup.
Lucy Schaeffer Photography
Turkey Crudite Platter

For the tail: Arrange three large green cabbage leaves in a broad fan shape on a
large platter. Cut colorful vegetables into strips and arrange them in successive
layers in a fan shape on the cabbage, leaving a few inches of each layer exposed.
Some vegetables we like: red and orange bell peppers, yellow summer squash,
zucchini, green beans or peas in the pod, carrots, purple cabbage and grape
tomatoes.

For the body: Fill a round bowl with hummus or another dip of your choosing. Place
the bowl at the bottom of the last layer of fanned vegetables for the turkey body. Cut
out two pieces of carrots for the feet. Place a small or baby zucchini in the bowl of dip
for the neck and head. Use a whole peppercorn for an eye and arrange small strips
of red bell pepper next to the neck for the wattle.
copywrite_LucySchaefferPhotography
Turkey Cold Cut and Cheese Platter

This platter can be made with any array of sliced meat and cheeses.

For the tail: Start with a flat layer of cold cuts arranged in a broad fan shape on a
platter or board. These will be your base feathers. Layer oval frilly-edged crackers on
top of the cold cuts, following the same pattern and leaving an inch or two of the cold
cuts peeking out. Then arrange a fanned layer of cheese over the crackers and cold
cuts. To add dimension, roll up some cold cuts and arrange them in a fan shape over
the cheese. Top that with a layer of rolled-up cheese slices. Finish with one last flat
layer of cold cuts arranged in a fan shape.

For the body: Place a stack of round cheese slices at the bottom of the fan for the
body of the turkey. Cut an oval from a sliced cold cut and place it on the stack of
cheese for the turkey head. Cut a triangle out of cheese and place it on the oval for a
beak. Make a wattle from slices of red bell pepper. Add black sesame seeds for the
eyes.

copywrite_LucySchaefferPhotography
Crispy-Treat Turkey

For the body: Using 2 boxes of rice cereal, make crispy treats according to the
package directions. Coat your hands with a bit of oil or water so the treats don’t stick
to your hands, and mold the mixture into the shape of a turkey. Shape 2 drumstick
and 2 wings. Put together all the parts on a large cutting board or other work surface.

For the stuffing: Using a knife and spoon, dig out the cavity of the turkey between the
legs. Don't hollow out the entire body: You only need to take out a few inches. Fill the
opening with chopped-up chocolate-and-wafer candy bars. For a little flourish, mix in
some sliced-up green gummy candy to look like parsley. Dust the turkey with a
combination of cinnamon, light-colored cocoa powder and nutmeg to give the exterior
a browned look. Attach mini marshmallows to the ends of the drumsticks to look like
bone tips.

For the platter: Transfer the turkey to a platter and tuck slices of dried pineapple and
kiwi and some grapefruit gummy candy around the base for garnish. Slice and serve.

Get the full recipe: Crispy-Treat Turkey