Discover 25 captivating Christmas appetizers that will charm your guests and elevate your holiday feast; which delectable bites will you choose? The post 25 Best Appetizers for Christmas appeared ...

Instead of potatoes, this Christmas party appetizer calls on two types of beets, turnips, parsnips and radishes. Get the recipe 13. Goat Cheese-Stuffed Figs with Pancetta Snixy Kitchen ...

Though they only take less than 30 minutes to make, you don't need to serve these red and green goat cheese balls right aways. Simply place them on a plate, cover with plastic wrap, and refrigerate.

Jessica has some amazing Thanksgiving snack hacks. She shows us how to make a colorful goat cheese log and delicious cheese-stuffed dates wrapped in prosciutto. This segment aired on California ...

24. The Perfect Cheese Ball The perfect cheese ball doesn't exi — oh yes it does! This one is incredibly easy to make and even more than that, a showstopper appetizer for your holiday party.

Layer the phyllo dough sheets with melted butter and breadcrumbs, add the goat cheese, bundle them up, and bake until the phyllo is golden brown. They’re crispy, warm, cheesy, and so satisfying.

Goat cheese will always hold a special place in our hearts (and our appetizers!). Baked in the oven with fig jam and sweet caramelized onions, this dip is the perfect rich addition to your party ...

Arrange the fig pieces on a serving dish, cut side up. In a small bowl, mash the goat cheese with a fork until creamy, adding the milk, 1 teaspoon at a time, as needed, until smooth and dollop-able.

The warm goat cheese appetizer is the first recipe that Baggett, a graduate of the Culinary Institute of America, wrote for Edgewild’s menu. But it just didn’t sell — that is, not until a ...

Working with half of the puff pastry at a time, keeping the other half chilled, unfold pastry sheet onto floured surface and lightly roll into a 12- by- 12-inch square. Cut into 12 (3- by 4-inch ...

Arrange the fig pieces on a serving dish, cut side up. In a small bowl, mash the goat cheese with a fork until creamy, adding the milk, 1 teaspoon at a time, as needed, until smooth and dollop-able.