Add a Selection of Delicious Appetizers to Your Holiday Feast Thanks to ShopRite

This holiday season, you won’t have any trouble getting your family members to put down their devices and head to the dining room thanks to our new holiday appetizer recipes. 2020 has been a rollercoaster ride of a year, so you need satisfying appetizers at your next holiday dinner that really know how to get the party started.

We love filling our online shopping cart at ShopRite because they always have the freshest ingredients we need to create flavorful and memorable food. ShopRite also offers other support services to ensure customer satisfaction, like curbside pickup and contactless delivery.

You may fill up on appetizers before the main course, but these tiny bites are well worth the fun they bring to your holiday festivities.

“Grilled” Cheese and Tomato Bisque Shooters

Yields: 16 servings

Ingredients

• 8 slices of bread
• 12 slices of cheese of your choice
• ¼ cup butter
• 30 ounces tomato bisque
• Two 13×18 inch baking sheets
• 16 shot glasses

Directions

1. Preheat oven to 425°
2. Cover one side of each slice of bread with butter.
3. On a baking sheet, place 4 pieces of buttered bread slices, butter side down.
4. Layer each slice of bread with 3 pieces of cheese (any of your choice).
5. Cover each with remaining buttered bread slices, butter side up.
6. Cover sandwiches with a second baking sheet.
7. Bake for 12-15 minutes or until bread is golden brown and cheese is melted.
8. While the sandwiches bake, fill each shot glass with tomato bisque.
9. When the sandwiches are completed and cooled, remove crusts and cut each sandwich into 4 1-inch wide pieces.
10. Pair each tomato bisque shot glass with a “grilled” cheese stick and serve!

Chicken Parm Lasagna Rolls

Yields: 16 pieces, 5-6 servings

Ingredients

• 8 pieces lasagna
• 8 chicken strips
• 2 cups ricotta
• 1 ½ cups shredded parmesan
• ⅔ cup marinara

Directions

1. Preheat oven to 350°
2. Prepare lasagna noodles and chicken strips according to package instructions.
3. Slice each cooked lasagna noodle in half, creating 16 pieces of lasagna.
4. Slice each chicken strip to be about the same length of the lasagna noodle, forming 16 pieces.
5. In a bowl, combine ricotta and 1 cup of parmesan.
6. On each piece of lasagna, spread about 2 tablespoons of the ricotta and parmesan mixture. Add a chicken strip piece to the center of the noodle.
7. Fold and roll over one end of lasagna to form each lasagna roll.
8. Top each roll with marinara and remaining parmesan.
9. Bake for 8-10 minutes or until cheese is melted on top.

Caesar Salad Frico Cups

Yields: 5 servings  

Ingredients:

• 5 ¼ cups shredded parmesan
• 6 cups baby romaine lettuce
• ¾ cup Caesar dressing
• ½ cup tomatoes
• ½ cup croutons

Directions:

1. Pour 1 cup of parmesan into a pan, form a small circle, about 4-5 inches in diameter. Turn on heat and melt cheese until a melted cheese ‘disk’ forms. Remove from heat. Use 5 cups of the shredded parmesan to create 5 parmesan frico cups. Save the remaining parmesan to garnish.
2. Place a glass upside down and flip the melted cheese circle onto the glass. It is important to work quickly here, as the cheese must be formed before it hardens. Center the cheese over the glass, and press down the sides to form a cheese cup. Be careful as you form the cheese cup, as the melted cheese will be quite hot.
3. Remove the formed frico cup from the glass, and place in a safe room temperature spot to fully set.
4. In a bowl, toss together baby romaine, tomatoes, croutons, and Caesar dressing.
5. Add about 1 cup of Caesar salad to each frico cup. Garnish each with the remaining parmesan cheese.

Homemade Herb Butter

Yields: 1 serving  

Ingredients:

• 1 cup heavy whipping cream
• 1 tablespoon rosemary
• 1 tablespoon thyme
• 1 tablespoon garlic
• 2-3 tablespoons salt
• 1 mason jar
• 1 small metal spoon

Directions:

1. Place the small spoon in the mason jar. Add whipping cream to the mason jar.
2. Cover and secure jar. Shake for 10-15 minutes until butter forms.
3. There will be a block of butter and buttermilk in the jar. The buttermilk can be preserved for 2-3 days, or drained and discarded.
4. Drain buttermilk and transfer butter to a bowl. Rinse the block of butter under cold water. Press and drain water completely from butter.
5. Add salt, rosemary, thyme, and garlic. Mix until well incorporated.
6. Serve immediately or store in the refrigerator for 5-6 days.

Fish and Chip Bites

Yields: 12 pieces, 3-4 servings

Ingredients: 

• 2 cups crushed potato chips
• ¾ cup panko breadcrumbs
• ½ teaspoon paprika
• ½ teaspoon oregano
• ½ teaspoon black pepper
• 1 cup flour
• 3 eggs, beaten
• 1 lb. white fish fillet

Directions: 

1. Preheat oven to 350°
2. Slice fillets into 1 inch wide pieces.
3. Combine crushed potato chips, panko breadcrumbs, paprika, oregano, and black pepper.
4. Beat eggs in a separate dish. In another dish, add flour.
5. Coat each fish fillet in flour first, then egg, and finally cover generously in chip mixture.
6. Place coated fish fillets on a parchment lined baking sheet. Bake for 14-16 minutes or until golden and crispy.

Peanut Dipping Sauce

Yields: 1 serving

Ingredients

• 1 cup peanut butter
• ¾ cup soy sauce
• 1-2 tablespoons honey
• 1-2 tablespoons lime juice
• ~¼ cup water (to thin)

Directions: 

1. Combine peanut butter, soy sauce, honey, and lime juice until a smooth, thick mixture is formed.
2. Add water in small amounts and whisk together until sauce reaches desired thickness.