Easy Recipes for Thanksgiving Appetizers

Thanksgiving Antipasto Platter

An antipasto platter offers guests a number of delicious meats, cheeses and vegetables. The recipe below can be altered to suit your tastes. Try using different meats and cheeses, or throw in extra vegetables.

Ingredients

• 1 32-ounce jar pepperoncinis, drained
• 1 15-ounce can chickpeas, drained and rinsed
• 2 cups button mushrooms, cleaned and halved
• 2 cups grape tomatoes, rinsed
• 1/2 lb. fresh mozzarella, cubed
• 1 10-ounce jar garlic-stuffed olives, or olives of choice
• 1 8-ounce bottle Italian dressing of choice
• lettuce leaves, for garnish.

Directions

1. In a large mixing bowl, combine all of the ingredients except the lettuce. Toss to ensure that the dressing coats all of the components.
2. Refrigerate at least 30 minutes but preferably overnight.
3. Arrange the lettuce leaves on a platter.
4. Spoon the mixture over the leaves.

Pecan-Crusted Cheese Ball

Cheese balls are traditional appetizers and are enjoyed by many. This recipe features a creamy interior and a crunchy, nutty exterior. If pecans aren't your favorite nut, try using walnuts or slivered almonds.

Ingredients

• 8 ounces cream cheese, softened
• 4 ounces extra sharp cheddar cheese, shredded
• 2 Tbsp. white onion, grated
• 1 garlic clove, minced
• 1 tsp. Worcestershire sauce
• 1/2 cup chopped pecans, lightly toasted
• crackers, for serving.

Directions

1. In a food processor, mix the first five ingredients. Process until well-blended.
2. Shape the mixture into a ball and roll in the pecans.
3. Wrap the ball in plastic wrap and chill for at least four hours.
4. Serve with crackers.

Thanksgiving Deviled Eggs

Deviled eggs are a popular addition to any party and make excellent Thanksgiving appetizers.

Ingredients

• 8 eggs
• 1/2 tsp. yellow mustard
• 1 Tbsp. good-quality mayonnaise
• salt and pepper, to taste
• paprika, for dusting.

Directions

1. Place the eggs in a pan of cold water. Bring to a boil over high heat, cover and remove from heat. Let sit for 10 to 12 minutes.
2. Drain the eggs and rinse with cold water. When cool, peel the eggs and cut them in half lengthwise.
3. Remove the yolks and place them in a bowl. Add the mustard, mayonnaise and salt and pepper. Mix with a hand-held blender until smooth.
4. Fill each egg half with the mixture. Dust with paprika. Refrigerate if not serving immediately.

Resources

Allrecipes.com (2007). Deviled Eggs. Retrieved October 15, 2007, from the allrecipes.com Web site: http://allrecipes.com/Recipe/Deviled-Eggs/Detail.aspx.

Allrecipes.com (2007). Thanksgiving Cheese Ball. Retrieved October 15, 2007, from the allrecipes.com Web site: http://allrecipes.com/Recipe/Thanksgiving-Cheese-Ball/Detail.aspx.