The best Thanksgiving appetizers you’ll serve this year (recipes)

Are you going to host Thanksgiving this year? Whether you’re getting ready to prepare the biggest dinner of the year and feed the whole extended family and need a few appetizers ideas to prepare them in advance or just want to make something to bring to the house you’re visiting this Thanksgiving, you’ll definitely appreciate these quick and delicious Thanksgiving appetizer recipes.

They fit into the traditional spirit of the holiday, your guests will just pick them up from the table and enjoy the spectrum of the taste while you get the main courses sorted and served on the table.

Let’s cook them up!

Delicious Thanksgiving appetizers

1. Pomegranate and cranberry bruschetta

You’ll need:

• 1 pound of fresh or frozen cranberries
• 1 cup of pomegranate seeds
• 1 cup of sugar
• 1 serrano pepper
• 1/2 cup of finely chopped basil leaves
• 1 thin baguette
• 1/2 cup of extra virgin olive oil
• 8oz of softened cream cheese
• ground black pepper
• salt

How to make:

1. Take your food processor or blender and place the pre-washed cranberries, sugar and serrano peppers in it and pulse them a few times until the berries are well-chopped.
2. Add the basil and pulse a couple more times.
3. Spoon the mixture into a bowl and add pomegranate seeds to it. Keep in fridge for at least 2 hours before use or until you need it.
4. Start making crostini. For that matter, preheat your oven to 350^oF, slice the baguette to end up with the 1/4-inch-thick slices, place them onto the greased pans, brush them with some olive oil, sprinkle with salt and pepper and bake in the oven for 15-18 minutes till the crostini turns golden. Don’t forget to rotate the pans about halfway through the baking.
5. Beat the cream cheese to make it a little bit fluffier.
6. Once the baguette slices are out of the oven and cooled down, add 1tbsp of cream cheese on them, top with some cranberry mix, decorate with basil and serve with other appetizers.

Check out more bruschetta ideas and other Thanksgiving appetizers from this amazing collection of recipes on Contryliving.com after you finish bookmarking the recipes on this page.

2. Parmesan and cream cheese stuffed mushrooms

You’ll need:

• 12 big fresh mushrooms
• 8oz of softened cream cheese
• 1/4 cup of grated Parmesan cheese
• 1tbsp of vegetable oil
• 1tbsp of minced garlic (fresh)
• 1/4tsp of onion powder
• 1/4tsp of freshly ground black pepper
• 1/4tsp of ground cayenne pepper
• non-stick cooking spray

How to make:

1. Preheat the oven to 350^oF and grease your baking pan with the non-stick spray or olive oil.
2. Prepare the mushrooms. Wash them and clean using a damp cloth or a paper towel, break off the stems without ruining the rest of the mushroom and finely chop them.
3. Get a frying pan, add some olive oil, let it heat up and throw the chopped stems and minced garlic in it.
4. Fry on medium heat until the moisture from the pan evaporates and the mushrooms turn slightly brown.
5. Let the fried mushrooms cool down and mix them with the rest of the ingredients (apart from mushroom caps, of course) until thick and well-combined.
6. Once the cheese and mushroom stuffing is ready, use a teaspoon to fill the mushroom caps with it, transfer them to the baking tray and bake in the oven for 20 minutes.
7. This Thanksgiving appetizers will be cooked when they turn brown and some liquid appears under the caps.

3. Sweet potato bites

You’ll need:

• Sweet potatoes (washed but unpeeled)
• Cotija or cream cheese
• Grated Parmesan (optional)
• Spicy black beans
• Cilantro leaves
• Pesto or salsa (optional)

(You’ll alternate your ingredients depending on how many bites you’d like to make).

How to make:

1. Preheat your oven to 400^pF, get your baking tray, protect it with parchment paper and spray it with some cooking spray.
2. Slice your sweet potatoes into ½-inch-thick rounds (if you make them thicker, you’ll have to bake them longer and they may turn out a little bit dry) and transfer onto the tray.
3. Bake for 30-35 minutes until the potato sliced turn brown on the bottoms.
4. Once potatoes are ready, top them with some beans, cotija cheese crumbles, garnish with the finely chopped cilantro leaves and some pesto sauce (that’s optional). You may also replace cotija cheese with your favorite kind of cheese.

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