Christmas with Southern Living 2017 by The Editors of Southern Living

Author:The Editors of Southern Living
Language: eng
Format: epub
Publisher: Time
Published: 2015-07-24T20:30:00+00:00

Cranberry-Brie Crostini

This pretty and simple-to-make crostini can be assembled and ready for guests in 5 minutes tops. Try this with goat cheese and any other kind of fruit relish or jam.

Serves 8

Hands-on 5 minutes

Total 5 minutes

16 (½-inch-thick) diagonally sliced French bread slices

4 ounces triple-cream Brie (such as Saint Angel), at room temperature

¼ cup plus 4 teaspoons cranberry relish (such as Stonewall Kitchen)

1 tablespoon honey

1 tablespoon fresh thyme leaves

Preheat broiler with oven rack about 6 inches from heat. Place bread in a single layer on a baking sheet; broil until lightly toasted, 1 to 2 minutes on each side. Spread Brie evenly on 1 side of each bread slice. Top each with about 1 teaspoon relish. Drizzle with honey, and sprinkle with thyme leaves.

Note: For your guests who might like a lower carb option, spread the softened Brie on Granny Smith apple slices and then top with the relish and fresh thyme leaves.

Bacon-Cheese Pull-Apart Bread Bites

A collision of deliciousness in a new, favorite appetizer.

Serves 12

Hands-on 10 minutes

Total 30 minutes

8 thick-cut bacon slices, chopped

½ cup mayonnaise

1 (0.4-ounce) envelope buttermilk Ranch dressing mix

12 ounces Monterey Jack cheese, shredded (about 3 cups)

1 large loaf soft bread, unsliced

3 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 400°F. Cook bacon in a large skillet over medium-high until crisp, 10 to 15 minutes. Remove bacon from pan with a slotted spoon, and drain on paper towels, reserving 3 tablespoons of drippings. Stir together mayonnaise, Ranch dressing mix, and reserved drippings in a medium bowl. Crumble bacon; add bacon and cheese to mayonnaise mixture, stirring to combine.

2. Cut 1-inch slices through the top of bread to, but not through, the bottom. Turn bread 90° and cut 1-inch slices to create a crosshatch pattern. Using your fingers, gently expand openings in bread. Place bread on a baking sheet lined with aluminum foil. Press cheese mixture into openings in bread loaf, partially filling gaps. Bake in preheated oven until cheese is completely melted, about 20 minutes. Sprinkle with parsley.

Scallop-and-Bacon Sandwiches

Halved scallops become the “bun” for this fun seaside spin on a BLT slider. The cocktail picks keep it all together for presentation and easy eating. Keep these little bites at ideal temperature by serving on a warm platter.

Serves 4

Hands-on 15 minutes

Total 15 minutes

4 thick-cut bacon slices

12 large dry-packed sea scallops

½ teaspoon black pepper

¼ teaspoon table salt

3 tablespoons mayonnaise

1 tablespoon coarse-grain mustard

12 baby spinach leaves, stems removed

Sliced plum tomatoes (optional)

12 decorative cocktail picks

1. Cook bacon in a large cast-iron skillet over medium-high until crisp. Remove bacon from pan, and drain on paper towels, reserving drippings in skillet. Sprinkle scallops with pepper and salt. Increase heat to high. Add scallops to skillet; cook 2 minutes on each side.

2. Combine mayonnaise and mustard in a small bowl. Slice scallops in half horizontally. Break each bacon slice into 3 pieces. On bottom half of each scallop, place 1 teaspoon mayonnaise mixture, 1 spinach leaf, 1 bacon piece, and, if desired, 1 tomato slice. Cover with top half of scallop. Place a cocktail pick through each sandwich, and serve.

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