Guess who was smart enough to attempt a restorative yoga class at a studio overlooking Bloor Street, during which time the entire procession of the Santa Claus Parade marched by outside? Yes, I heard all 22 marching bands. I couldn’t have timed it better. And since pretty much every one of them was piping out a cheerful, frenetic Christmas tune, my awareness of the looming holiday season became painfully acute and painfully un-zen. Let’s face it — party season is coming.
If you’re like me and hate showing up to a festive soirée empty-handed, this time of year can really run you ragged. And while a bottle of anything is always appreciated, trust me when I say that a host will love you even more if you offer to bring food. It’s one less bite they have to worry about for their guests when they’ve got a million other things to take care of. I used to make the most elaborate h’ors d’oeuvres possible, literally slaving over a hot stove all day — but then I’d show up at the party exhausted and moody and barely prepared to enjoy myself.
I’ve since learned that drunk people will eat pretty much anything, so while my miniature latkes with seared pork belly and pickled cucumber were appreciated — my friends would also eat frozen chicken wings and be just as happy. While I’ll still do something elaborate for smaller groups, because I enjoy it — bigger parties now get a more toned down set of treats, just to save my sanity. Here are a few of my go-to party bites that are quick to put together and still total crowd-pleasers. You can prep the ingredients at home and assemble at the party — grab a glass of wine and a friend to help and you’ll be enjoying yourself way faster.
Pesto-Tomato-Bocconcini Bites
This is by far the easiest and one step removed from “unwrap cheese and crackers, put on plate” (which, by the way, is also a great option). If you want to meat this up, you can also add some prosciutto to these — just tear off a small piece and stick it on the end of the toothpick.
1 pint grape or cherry tomatoes
4 tablespoons store-bought pesto (I like the Sunflower Kitchen brand)
1 container mini Bocconcini cheese balls (or larger balls, cut into small chunks)
Salt and pepper to taste
Toothpicks
1. Divide the pesto into separate bowls. Add the tomatoes to one bowl and the cheese to the other, and toss to coat. Season to taste with salt and pepper.
2. Spear one tomato and one piece of cheese onto each toothpick. Arrange on a platter and serve.
Bacon-wrapped Water Chestnuts
These are always a huge hit, and usually get eaten immediately. You might want to make a lot. These can be prepped in advanced and arranged on the baking sheet, then popped in the oven right around the time when people start demanding meat and salt.
2 cans whole water chestnuts
1 package bacon
¼ cup soy sauce
1 tbsp honey
2 cups water
1 clove garlic, smashed
1 1-inch piece ginger, smashed
Toothpicks
1. Preheat oven to 400F. In a medium mixing bowl, combine soy sauce, honey, water, and add garlic and ginger. Drain water chestnuts and add to marinade, soaking for about 20 minutes (or, if you are assembling at the party, longer).
2. Cut bacon strips in thirds. Wrap each slice of bacon around a water chestnut and secure with a toothpick. Arrange in a single layer on a foil or parchment-lined baking sheet or in a glass baking dish.
3. Bake for about 25-30 minutes, or until bacon is cooked through. Allow to cool slightly before serving.
Grape and Brie Garlic Crostini
This is super easy to put together, and only requires some cutting and assembling and a quick garlic oil. If you can, toast your crostini in advance and then you’ll get a crunchier bite. Otherwise, it’s also totally fine to just assemble on fresh baguette slices and toast in the oven.
1 small bunch seedless red or green grapes, cut in half lengthwise
1 small wheel brie or Camembert cheese, cut into pieces to fit crostini
1 large baguette, cut into ¼-inch crostini slices
½ cup olive oil
2 cloves garlic, smashed
1 tsp kosher salt
1. To make garlic oil, heat olive oil in a small pan with garlic gently, until garlic begins to sizzle. Allow to cook gently for about 5 minutes, then remove from heat. Stir in salt.
2. To assemble, brush one side of each crostini with garlic oil. You can pre-toast at this time (just toss under a broiler for a few minutes until lightly toasted — watch carefully!)
3. Place one piece of cheese, and one grape (cut side down) on each crostini. Bake in a 375F oven for about 10 minutes, or until cheese is melting and bubbling and beginning to brown. Cool slightly before serving.
Mushroom and Goat Cheese Croustades
This can be made vegetarian or bacon. You can also use feta or some other sharp white cheese if you don’t like goat cheese. This would also be delicious on some crostini or even served with crackers, but using the croustades (which you can get at Loblaws or many cheese shops) makes these seem special with little effort on your part.
4 slices bacon, chopped (optional)
2-3 tbsp olive oil
1 leek or 2 shallots, chopped (white part only)
1 lb cremini mushrooms, chopped
1 tsp fresh thyme, chopped
1 tsp lemon zest
Grated Parmesan
Drizzle of truffle oil (optional)
1 small log goat cheese, crumbled
2 packages (48) mini croustade cups (like the Siljan brand)
1. [If using bacon:] In a large, wide saute pan, cook bacon (if using) until just crisp and remove with a slotted spoon to drain. Drain excess fat until only one tablespoon remains, then add two tablespoons olive oil and heat gently.
2. [Bacon or no bacon:] Heat 3 tbsp olive oil gently in a large, wide saute pan on medium heat. Add leeks or shallots and cook gently until softened (about 3 minutes). Add mushrooms and saute until they begin to sweat and cook down (6-7 minutes).
3. Stir in thyme and lemon zest. Grate in Parmesan to taste, and stir in bacon, if using. Season with salt and pepper (remember that the bacon will be salty if using). Drizzle lightly with truffle oil and stir to combine flavours.
4. Spoon a small amount of goat cheese into the bottom of each croustade cup, then fill with mushroom mixture. Serve warm or at room temperature.
Sara Chan is a Toronto-based entertainment lawyer, food enthusiast, unprofessional home chef and even less professional food photographer. Her favourite food group is pork.
Image: Special*Dark