Appetizer recipes to fall in love

I bring you 6 easy starter recipes but with the perfect touch to stay fabulous with family and friends. This Christmas you are going to get the most out of them!

Easy appetizers but very successful and varied, I think that with these ideas you can fill many tables and satisfy the whole family, on holidays, celebrations or informal dinners with friends.

Not a week has gone by since Emile Henry launched the new range of baking and serving trays that you write to us commenting on how beautiful they are, and that you want ideas to get the most out of them. So here you have it.

For those of you who don't know it, the new Emile Henry collection called Bake&Serve is made up of trays of different sizes and colours, and some very cute bowls , all with a very elegant design and beautiful pastel colours. And that allow you to make super appetizers, without having to handle them from one place to another and with a perfect finish!

The entire collection is made with Emile Henry ceramic, so the pieces are not only designed to serve cold appetizers, but the beauty is that you can also use them to bake all kinds of recipes, from quesadillas, puff pastries, pizzas, vegetables roasted... and everything that your imagination invites you to, to serve them directly to the table after baking. You can also simply gratin or heat the recipes before serving, to bring them hot to the table.

You will use the bowls not only to serve some tapas, but also as an individual dish. You can already imagine them with that portion of lasagna or cannelloni for your diners, right? Or with that cream, or that piece of beef in its sauce... You'll get a lot out of it!

With the introduction done, I leave you with a few recipes that will surely leave more than one guest in love, and wondering what the secret of such delicious appetizers is. Take note!

Grilled zucchini roses and Timut cream cheese

Ceramic serving tray Emile Henry

Ingredients (12-14 pieces)

• 2 green zucchini (+ 2 yellow zucchini for the color mix)
• 2 tablespoons of olive oil
• Sea salt
• 10-12 fresh sage leaves
• 125g ricotta
• Timothy Pepper

Preparation

1. Thinly slice one zucchini using a mandolin , then do the same with the other but lengthwise.
2. Lay out the strips, and place the round slices lengthwise, slightly overlapping.
3. Season with freshly ground Timut pepper, sea salt and a few drops of olive oil.
4. Roll the strips/slices to form a rose.
5. Put a toothpick through it, to keep it in place. Then cut it in half to get 2 pieces.
6. Place them on the serving tray , cut side down.
7. Bake at 200°C for 10 minutes in a fan oven (or 220°C in a traditional oven).
8. During this time, finely chop the fresh sage leaves, mix with the ricotta with freshly ground Timut pepper and pour into a mold.
9. Remove the tray from the oven, garnish with a fresh sage leaf and serve with the sauce.

Parmesan cookies with hazelnuts

Ceramic serving tray Emile Henry

Ingredients (12-14 pieces)

• 200 g of common flour
• 80 g grated Parmesan cheese
• 40 g ground almonds
• 120 g salted butter
• 1 egg
• 120g hazelnuts

Preparation

1. Mix the flour, Parmesan and almonds.
2. Add the diced butter and fold it into the flour mixture with your fingertips.
3. When the mixture looks like fine breadcrumbs, make a well in the center and add the egg.
4. Mix to obtain a smooth dough.
5. Shape a rectangle and let it rest for 30 minutes in the refrigerator.
6. Butter the Émile Henry appetizer plate and dust it with flour. Flip to remove excess flour.
7. Crush the hazelnuts.
8. Using a rolling pin , roll out the dough until it is 7mm thick.
9. Sprinkle the dough with the crushed hazelnut pieces and use the rolling pin to lightly encrust them.
10. Using a cookie cutter, cut 2-inch-diameter circles and place on serving tray .
11. Cook at 180°C for 15 minutes in a fan oven (or 200°C in a traditional oven).

Cherry tomato and yellow pepper mini pizzas

Ceramic serving tray Emile Henry

Ingredients (12-15 pieces)

• 1 ready-to-use rectangular pizza dough sheet (approximately 390g)
• 30 g of mozzarella
• 3 pitted black olives cut into thin slices
• 1/4 yellow bell pepper cut into thin slices
• 12 cherry tomatoes
• 4 tablespoons tomato coulis
• 3 sliced ​​mushrooms
• Salt
• Pepper
• Olive oil
• fresh thyme

Preparation

1. Preheat the oven to 180°C
2. Unroll the sheet of pizza dough. Cut 12 to 15 small circles of about 8 cm with a cookie cutter or a glass. Prick with a fork and place them on the Emile Henry ceramic tray , leaving a small space between each one.
3. Prepare the vegetables: cut the olives in half. Clean the mushrooms and cut them into thin slices. Cut the yellow bell pepper into thin slices.
4. Cut the mozzarella into small cubes.
5. Spread the ingredients over the dough in this order: black olives, mushroom slices, yellow pepper slices, mozzarella cubes, olive oil, and thyme topping.
6. Bake for 10 to 12 minutes. Serve hot directly on the Emile Henry tray.

Puff pastry appetizers with goat cheese and tomato

Ceramic serving tray Emile Henry

Ingredients (12 pieces)

• 2 sheets of puff pastry of a size 23 x 26 cm
• 10 cherry tomatoes
• 15 g goat cheese
• salt and pepper mill
• 55g melted butter
• 1 tablespoon chopped fresh basil leaves

Preparation

1. Preheat oven to 160°C
2. Unroll 1 phyllo sheet and place on baking paper. Brush lightly with the melted butter. Place another sheet on top.
3. Using a sharp knife, cut the phyllo dough into 12 equal rectangles. It is easier to cut the long side into 4 parts and the short side into 3 parts.
4. Divide the cheese into 12 and place one piece in the middle of each rectangle. Season lightly with salt and pepper and add a cherry tomato on top.
5. With your fingers, fold each rectangle of dough around the cheese and tomato, to form a small cup, so that it remains a shape like the image above. Secure it with a wooden toothpick. Repeat with all the rectangles. Place them on the Emile Henry ceramic tray
6. Bake for about 15 minutes. Remove from the oven when the edges of the dough begin to brown.
7. Sprinkle with basil leaves and serve hot directly on the tray.

Puff pastry rolls with cheese and spinach

Ceramic serving tray Emile Henry

Ingredients (10-12 pieces)

• 1 puff pastry sheet (rectangular)
• 80 g sliced ​​Swiss cheese
• 10 slices Bresaola Italian Cured Beef*
• 70 g of fresh spinach
• 1 egg yolk

Preparation

1. Preheat the oven to 180 °C
2. Unroll the puff pastry sheet. Cut the dough into 10 to 12 strips.
3. Separate the strips and place them horizontally. Arrange the bresaola, cheese, and spinach along the length of the strip. They should protrude from the top edge, but not from the bottom.
4. Carefully roll each strip up from one end, making sure to keep it as tight as possible. Use wooden toothpicks if necessary to ensure the rolls stay closed during cooking. Brush the buns with egg yolk.
5. Arrange them on the Emile Henry ceramic tray , leaving space between each one. Bake in the preheated oven for about 15 minutes, or until crisp and golden.
6. Serve hot, directly on the trays.

* It can be replaced by the most cured type of meat, such as Parma ham.

Puff pastry swirls in 3 flavors

Ceramic serving tray Emile Henry

Ingredients (12-14 pieces)

• 1 laminated puff pastry in rectangular sheets (250 g)
• Salt and pepper
• milk for glazing

Flavor 1:

• 20g ricotta cheese
• 10 g of chopped walnuts
• 35g fresh spinach leaves, coarsely chopped
• pinch nutmeg

Flavor 2:

• 35 g green pesto
• 10 g grated Parmesan cheese
• 10 g of pine nuts

Flavor 3:

• 35 g tomato caviar
• 75g feta cheese, crumbled
• 20 g pitted black olives
• 4 fresh basil leaves, grated

Preparation

1. Preheat the oven to 180 °C
2. Unroll the puff pastry sheet on its baking parchment.
3. Divide the dough into three equal strips (parallel to the shortest side) and score lightly without cutting.
4. Spreads one flavor per strip without overlapping.
1. Flavor 1 : Spread on ricotta cheese, sprinkle on walnuts and spinach leaves, and add a pinch of nutmeg.
2. Flavor 2 : Spread the green pesto, sprinkle with grated Parmesan and pine nuts.
3. Flavor 3 : Spread the tomato caviar, sprinkle with feta cheese, chopped black olives and chopped basil.
5. Roll puff pastry lengthwise; brush roll with milk to glaze.
6. Cut the roll into individual swirls about 1cm thick*. You should get around 12.
7. Arrange them on the lightly oiled Emile Henry ceramic tray .
8. Bake the swirls in the preheated oven for 15-20 minutes or until crisp and golden.
9. Serve hot directly on the plates

*Tip: Place the dough roll in the freezer for 30 to 60 minutes to make it easier to cut into slices.

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I hope this selection of appetizer recipes will help you look great this Christmas.

As for the Bake&Serve pieces, both trays and bowls, they are very efficient when it comes to baking, because the ceramic reaches a very high temperature and gives the dough a golden and crunchy touch thanks to Emile Henry's innovative ceramic and how it distributes the Heat evenly across the entire surface.

If you allow me, let me add what convinces me the most: Bring them to the table! These pieces do not grate, you can cut into them without fear. So it is most comfortable to present it to the table directly from the oven, everything stays hot for longer (ceramic retains heat very well for a long time) and if you have to cut you can do it without fear that the enamel will remain intact . And I think you will agree with me if I tell you that they are the most beautiful pieces live.