Thanksgiving Series: Appetizers

Appetizers on Thanksgiving in my opinion, should be kept simple, no need to trump that turkey. But while your guests are arriving and that succulent smell of turkey wafts through the house they may be looking for a little snack. Here are a few ideas for some simple appetizers: Most can be prepared ahead of time!

Prosciutto wrapped figs:

(Prep ahead of time, a few days if you want. Just keep in the refrigerator until you’re ready to bake, then drizzle honey over top before you bake. You can put these in the oven while the turkey is going on the bottom shelf!)


4 large fits. Cut, quartered

3 ounce package of Prosciutto

2 TBS honey


Preheat oven to 325 (F)

Line a baking pan with parchment paper

Wrap the figs in the prosciutto and drizzle honey on top

Bake for 10-15 Minutes

Cheese and Crackers:

(Can put out at any time)

Always a crowd pleaser. Just put a few different kinds of cheese out and some gluten free crackers and you’re all set.

Spiced Nuts:

(Can be done days ahead)

(This is Giada’s recipe from the Food Network)


Vegetable cooking spray

2 egg whites

2 cups roasted and salted almonds

2 cups roasted and salted cashew nuts

2 cups walnut halves

3/4 cup sugar

2 tablespoons Madras curry powder

1 tablespoon ground cumin

2 1/2 teaspoons garlic salt

1 1/4 teaspoons cayenne pepper

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon


Preheat oven to 250 (F)

Spray your baking sheet with vegetable spray, set aside.

In a large bowl whisk the egg whites until frothy and add nuts. Stir until coated. In a small bowl combine the sugar, curry powder, cumin, garlic salt, cayenne pepper, cardamom and cinnamon. Sprinkle the sugar mixture over the nuts and toss until coated.

Put nuts on baking dish in a single layer bake for 45 minutes

Break nuts up with a spoon.


I hope that these recipes can help make your Thanksgiving appetizers successful. Minimal work on the day of Thanksgiving is key!



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