Ingredients
Equipment
Method
1. Prosciutto-Wrapped Asparagus with Balsamic Glaze:
- Preheat oven to 400°F (200°C).
- Wash and trim the woody ends off the asparagus spears. In a bowl, toss the asparagus with olive oil, salt, and pepper.1 lb thin asparagus spears, 2 tbsp olive oil, Salt, freshly ground black pepper
- Take 2-3 asparagus spears and wrap a slice of prosciutto tightly around them, starting from the base and spiraling up. Place them on a baking sheet. Repeat with remaining asparagus and prosciutto.1 lb thin asparagus spears, 8 oz thinly sliced prosciutto
- Bake for 10-12 minutes, or until asparagus is tender-crisp and prosciutto is slightly crispy.
- While the asparagus bakes, prepare the balsamic glaze: In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Reduce heat to low and let it gently simmer for 10-15 minutes, or until thickened to a syrupy consistency. Be careful not to let it burn.1/2 cup balsamic vinegar
- Once asparagus is cooked, arrange on a serving platter and drizzle generously with the balsamic glaze. Serve warm or at room temperature.
2. Mini Caprese Skewers with Pesto Drizzle:
- Wash cherry tomatoes and drain mozzarella balls. Pick fresh basil leaves.1 pint cherry tomatoes, 8 oz fresh mozzarella balls, 1 bunch fresh basil leaves
- On each small wooden skewer, thread one cherry tomato, one mozzarella ball, and one basil leaf. Repeat until all ingredients are used.1 pint cherry tomatoes, 8 oz fresh mozzarella balls, 1 bunch fresh basil leaves, 20-25 small wooden skewers
- Arrange the skewers on a serving platter.
- In a small bowl, whisk together the pesto and olive oil. Drizzle the pesto mixture over the skewers. Season lightly with salt and freshly ground black pepper.1/4 cup prepared pesto, 2 tbsp olive oil, Salt, freshly ground black pepper
- These can be prepared up to an hour in advance and kept refrigerated.
3. Smoked Salmon and Dill Cream Cheese Bites:
- In a medium bowl, combine the softened cream cheese, chopped fresh dill, lemon juice, garlic powder, salt, and freshly ground black pepper. Mix well until smooth.8 oz cream cheese, 2 tbsp fresh dill, 1 tbsp lemon juice, 1/2 tsp garlic powder, Salt, freshly ground black pepper
- Carefully unroll the smoked salmon slices and cut them into bite-sized pieces, if not already pre-cut.4 oz smoked salmon
- Spread a generous spoonful of the dill cream cheese mixture onto each melba toast or mini blini.1 box melba toast or mini blinis
- Top each cream cheese-covered toast with a piece of smoked salmon.4 oz smoked salmon
- Garnish with a small sprig of fresh dill. Arrange on a platter and serve immediately or refrigerate until serving.2 tbsp fresh dill
4. Spicy Mango and Shrimp Shooters:
- Ensure shrimp are cooked, peeled, and deveined. If using frozen, thaw and pat dry.1 lb cooked shrimp
- In a medium bowl, combine the diced mango, finely diced red onion, minced jalapeño, and chopped cilantro.1 large ripe mango, 1/4 cup red onion, 1 jalapeño, 1/4 cup fresh cilantro
- Add the lime juice and olive oil to the mango mixture, stirring gently to combine. Season with salt to taste.2 tbsp lime juice, 1 tbsp olive oil, Salt
- Divide the mango salsa evenly among the small shot glasses or mini serving cups.Small shot glasses or mini serving cups
- Place one or two cooked shrimp (depending on size) on top of or alongside the mango salsa in each shooter.1 lb cooked shrimp
- Serve chilled for a refreshing and spicy bite.
Notes
These snacks offer an irresistible blend of elegance and ease, perfect for ushering in the new year with style. Each bite is designed to delight your guests, proving that sophisticated entertaining can be effortlessly achieved at home.
