Thanksgiving 2012 Menu: Afternoon Appetizers

As I begin this series of posts about our Thanksgiving dinner, one thing I should let you know is that we are not 4 pm dinner people-- even for holidays.  Growing up we never ate dinner early.  We were more of a 7 o'clock dinner kind of family.  My mom would say that it is because she is notorious for running late, but I would say that it's because she was busy raising 5 kids, teaching, and running a household.  Even though I don't have kids, I can totally relate.  By the time Alex and I get home from work, go to the gym, and then make dinner we don't usually end up eating dinner until close to 9 pm on most nights.

Now we didn't have dinner at 9 pm on Thanksgiving day, but I did take my time getting the meal together so we could eat in the evening.  With that in mind, I don't serve lunch but I do like to have heavy appetizers out that people can graze on throughout the afternoon while we are cooking and watching football.  This year I planned some appetizers with a little Italian flair and consulted Pinterest and some of my favorite cooking blogs to help me come up with some quick and delicious appetizers.  Here is what we came up with:

 Thanksgiving Day Appetizers

• Antipasti of olives, marinated artichoke hearts, peppers, mozzarella bocconcini, and prosciutto
• Rosemary White Bean Dip
• Crudités
• Brie en Croûte with Sun-Dried Tomatoes and Thyme
• Crackers, pita chips, and toasts

 

Rosemary White Bean Dip

Ingredients:

• 15 oz. can cannellini beans, drained and rinsed
• 1/4 cup fresh Italian parsley
• 1/2 Tbs. fresh rosemary leaves
• Juice and zest of 1 lemon
• 1 garlic clove
• Salt and pepper, to taste
• 1/3 cup extra virgin olive oil

Combine cannellini beans and next 4-5 ingredients in a food processor.  Season to taste with salt and pepper.  Pulse to combine and stream in olive oil until smooth and fully combined.  Serve immediately with crudités, pita chips, and crackers or cover and refrigerate until serving.

Inspired by original recipe by Proud Italian Cook

Brie en Croûte with Sun-Dried Tomatoes & Herbs

Ingredients:

• 1 sheet frozen puff pastry dough, thawed
• 8 oz. brie round
• 1/2 cup julienned sun-dried tomatoes with herbs in olive oil
• 1 tsp. fresh thyme leaves
• 1 tsp. fresh rosemary leaves, finely chopped
• 1 egg
• 1 Tbs. water

Preheat oven to 350 degrees.  Unfold pastry dough and place brie in the center (note: do not remove rind).  Spoon the tomatoes on top of the brie round and sprinkle with thyme and rosemary leaves. Gather the pastry up at the top of the brie, cinching to seal around the tomatoes. In a small bowl, beat egg and water well until combined. Brush over puff pastry just before baking.

Bake for 25-30 minutes or until golden brown. Allow to cool for 10 minutes before serving.  Use a dip spreader for serving with toasts, crackers, or pita chips.

Original recipe courtesy of The Family Kitchen at babble.com