Bite sized hors d'oeuvres to please all your Thanksgiving guests shouldn't be hard to come by. Finger foods I always turn to when in need of something easy, sophisticated and popular include spiced nuts, stuffed olives and stuffed celery.
All three of these dishes work great as Thanksgiving appetizers for two reasons. One, they're filling and tasty, but not too heavy, which means you'll stay happy before the big feast without overeating. For another thing, these three hors d'oeuvres will please kids and adults alike.
3 egg whites
2 tablespoons water
4 cups unsalted mixed nuts
1 cup dark brown sugar
1 teaspoons ground cinnamon
1 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground all spice
1/2 teaspoon ground cloves
1 teaspoon cayenne pepper
1 teaspoon salt
In a mixing bowl beat eggs whites and water until frothy. Add all remaining ingredients and gently coat. Spread into two greased baking pans and bake uncovered at 300 degrees for 20 to 25 minutes or golden brown. Stir every 10 minutes. Cool and serve in bowls. Store remaining in an air tight container.
1 can large pitted black olives drained and patted dry
1 8oz container blue crumbled blue cheese or gorgonzola
Take cheese crumbles and stuff each olive, set in bowl and serve.
8 ounces softened cream cheese
1 4 ounce jar sun dried tomato pesto
1 8 ounce container parmesan chunks
1 bunch celery cleaned, dried and cut into 4 inch sections (ends and tops removed)
In a bowl combine softened cream cheese with 2 to 3 ounces sun dried tomato pesto.
Fill each celery cavity with mixture and top with single parmesan chunks and serve on a small platter.