Looking for some casual New Year’s Eve Appetizers for an easy celebration with no fuss yet so tasty to your family and friends will just love; I have a few suggestions for you. Both my Baked Brie with Olive Tapenade and Baked Artichoke are perfect for any celebration. I usually purchase hummus, tabbouleh and tzatziki , cut up some carrots, celery, peppers, cucumbers and serve for a array of snacks. Then we open some bubbly and ring in the New Year!
Purchased puff pastry is so easy to use with wonderful professional result that anyone even a beginning cook can wow their guests. I like to make different spreads for my baked brie, sometimes sweet and sometimes savory. If you love olives this is your baked brie. You can either make your own olive tapenade, you can find the recipe below or save time by purchasing store made tapenade. Decorate with slice olives creating a delicious tasting, easy, appetizer.
Baked Brie with Olive Tapenade
1/2 package of frozen puff pastry (one sheet)
1 egg
1 teaspoon water
1/4 cup homemade tapenade or purchased
1 (8 ounce) Brie Round
sliced olives
Thaw the pastry sheet at room temperature for 20 minutes. Preheat oven to 400 F. Mix egg and water. Unfold pastry sheet on lightly floured surface. Roll into 12″ square. Cut pastry to make a 10 inch circle. Spread olive tapenade spread to within 1 inch of pastry edge. Place cheese round on top. Brush edges of puff pastry with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2″ from edge of cheese. Fold these two side on the Brie. Press edges to seal. Place seam side down on baking sheet. Decorate top with rolled out reaming pastry to decorate like a holiday package. Brush with egg mixture. Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.
Olive Tapenade
1 cup pitted kalamata olives (you can use any vary of olives)
1 clove chopped garlic
1/4 cup olive oil
1 teaspoon capers
1 teaspoon herbs de Provence
In mini food processor, combine olives garlic and process until olives are from a spread. Add oil, capers and herbs de Provence. Process until blended.
Baked Artichoke Dip
I keep marinated artichokes in my pantry, along with mayonnaise and parmesan cheese in my refrigerator for this quick and easy dip which I can make for guests. A favorite with my family!
2 jars(6.5 oz) marinated artichokes, chopped
1 cup mayonnaise
1 cup graded parmesan cheese
1 tablespoon capers, chopped
whole capers for garnish
Preheat oven 350F. Combine first four ingredients. Place in baking dish, I like to use a decorative pie dish or white baking dish. Tope with whole capers. Bake for 25 – 30 minutes until golden. Serve with crackers or toasted pita bread.
Enjoy!
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