Chef Lisa Rolleri makes holiday appetizers

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Chef  “Lisa The Domestic Diva” is getting us ready for the holidays. She has a list of quick, easy and delicious appetizers you can make at home.

For the appetizers and recipes, watch the video above and see below:

Salmon Bites

1 English Cucumber washed

½ Cup Sour Cream, drained

¼ pound Smoked Salmon, cut thinly

Bunch Fresh Dill

Using a fork with slight pressure, score the cucumber lengthwise to form cuts around the entire cucumber. Slice into rounds making 18 pieces.

Place a small amount of sour cream in the middle of each slice and top with a small slice of salmon. Garnish with a dill frond.


Filled Tomatoes

12 small Cocktail Tomatoes

1 package Boursin cheese, room temperature.

Cut the top off the tomatoes and using a small Mellon scoop, remove the seeds.

In a small bowl, soften the cheese with a fork and place in a pastry bag, fitted with a tip.

Pipe the cheese into each tomato.

Endive with Goat Cheese and Fig

3 Endive

¼ pound goat cheese

1 small jar Fig Jam

Remove the larger, outer leaves of the endive, wash and pat dry with paper towel.

In a small bowl, soften the cheese with a fork.

Place in a pastry bag or a ziplock bag with the corner cut off.

Pipe into 12 endive leaves. Spoon a small amount of gig jam onto the cheese in the center of each leaf.


Portable Crudités

12 small juice or shot glasses

Ranch dressing, bottled is fine.

6 baby carrots

1 English Cucumber, washed

2 Stalks of Celery, washed

1 Red Pepper, washed and seeded

Fill each glass ¼ with ranch dressing.

Cut carrots into 4 equal strips

Slice cucumber to a length just long enough to come above the glass. Slice into small stops.

Do the same with the celery and pepper.

Arrange in the glass

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