15 Ina Garten Christmas Appetizers (Easy & Elegant)

Christmas entertaining inspired by Ina Garten comes down to a few beautiful bites made with good ingredients, set out so you can actually enjoy your own party. These appetizers lean on festive colors, rich cheeses, seafood and warm, savory flavors that feel special without being fussy.

Many of them can be prepped a day or more ahead, and several come together in about 15 to 25 minutes. Pair a few cold platters with one or two warm dishes from the oven, and you have an elegant spread for a holiday open house, a drop-in evening with friends or Christmas Eve.

1. Roasted Shrimp Cocktail

Roasting the shrimp instead of boiling them concentrates their sweetness and gives them a firmer, meatier bite. Served chilled with a zippy homemade cocktail sauce, this is the classic holiday platter that tends to disappear first.

Servings: 10 to 12

Total time: 25 minutes, plus chilling

Ingredients

For the shrimp:

• 2 pounds large shrimp (16 to 20 count), peeled and deveined, tails on
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Lemon wedges, for serving

For the cocktail sauce:

• 1 cup ketchup
• 3 tablespoons prepared horseradish
• 2 tablespoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce
• Pinch of kosher salt

Instructions

1. Preheat the oven to 400°F (200°C). Pat the shrimp dry and toss them on a sheet pan with the olive oil, salt and pepper. Spread in a single layer.
2. Roast for 6 to 8 minutes, until the shrimp are pink, firm and opaque and a thermometer in the thickest one reads 145°F (63°C). Don’t overcook them.
3. Transfer the shrimp to a plate, let cool briefly, then cover and refrigerate for at least 1 hour or up to 1 day.
4. For the sauce, stir together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce and salt. Cover and refrigerate for up to 3 days.
5. Arrange the chilled shrimp on a platter, over crushed ice if you like, with the cocktail sauce and lemon wedges.

2. Baked Brie with Cranberries and Pecans

A wheel of Brie is topped with tangy cranberry sauce and toasted pecans, wrapped in puff pastry and baked until golden outside and molten inside. It looks like a wrapped present on the table and takes only about 15 minutes of hands-on work.

Servings: 8

Total time: 1 hour 10 minutes

Ingredients

• 1 sheet frozen puff pastry, thawed in the refrigerator
• All-purpose flour, for dusting
• 1 (8-ounce) wheel Brie, cold
• 1/3 cup whole-berry cranberry sauce
• 1/4 cup toasted pecans, chopped
• 1 teaspoon fresh thyme leaves
• 1 large egg beaten with 1 tablespoon water
• Crackers, sliced baguette and apple slices, for serving

Instructions

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. On a lightly floured surface, roll the puff pastry into a 12-inch square. Set the Brie in the center and top it with the cranberry sauce, pecans and thyme.
3. Bring the pastry up and over the cheese, pleating it as you go, and trim any thick excess. Press the folds together to seal, then transfer to the sheet pan. Chill for 15 minutes, or cover and refrigerate for up to 1 day.
4. Brush the pastry all over with the egg wash. Bake for 25 to 30 minutes, until deep golden brown and puffed.
5. Let rest for 15 minutes so the cheese sets slightly before cutting. Serve warm with crackers, baguette slices and apple slices.

3. Rosemary Roasted Cashews

Warm cashews tossed with fresh rosemary, a little brown sugar, cayenne and melted butter are almost impossible to stop eating. They take 15 minutes and can be made days ahead, then rewarmed just before guests arrive.

Servings: 8 (about 3 cups)

Total time: 15 minutes

Ingredients

• 1 pound (about 3 cups) whole raw unsalted cashews
• 2 tablespoons coarsely chopped fresh rosemary
• 1/2 teaspoon cayenne pepper
• 2 teaspoons light brown sugar
• 2 teaspoons kosher salt
• 1 tablespoon unsalted butter, melted

Instructions

1. Preheat the oven to 375°F (190°C). Spread the cashews on a sheet pan and toast for 8 to 10 minutes, until warm and lightly golden.
2. Meanwhile, stir together the rosemary, cayenne, brown sugar, salt and melted butter in a large bowl.
3. Add the warm cashews and toss until thoroughly coated. Serve warm.
4. To make ahead, cool completely and store in an airtight container for up to 1 week. Rewarm on a sheet pan at 350°F (175°C) for about 5 minutes.

4. Smoked Salmon Deviled Eggs

Creamy deviled eggs get a holiday upgrade with silky smoked salmon, fresh dill and a few briny capers on top. The eggs and filling are made ahead, so you only need a few minutes to fill and garnish before the party.

Servings: 12

Total time: 40 minutes, plus chilling

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon yellow mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons minced fresh dill, plus small sprigs for garnish
• 1 tablespoon minced fresh chives
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 ounces thinly sliced smoked salmon, cut into small strips
• 2 tablespoons capers, drained

Instructions

1. Place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil, then cover, remove from the heat and let stand for 12 minutes.
2. Transfer the eggs to a bowl of ice water for 10 minutes. Peel, halve lengthwise and pop the yolks into a bowl.
3. Mash the yolks with the mayonnaise, sour cream, mustard, lemon juice, minced dill, chives, salt and pepper until very smooth.
4. To make ahead, refrigerate the whites and filling separately in covered containers for up to 1 day.
5. Pipe or spoon the filling into the whites. Top each with a curl of smoked salmon, a couple of capers and a small dill sprig. Refrigerate until serving, up to 4 hours.

5. Caramelized Onion and Goat Cheese Tartlets

Sweet, slow-cooked onions and tangy goat cheese fill crisp little phyllo cups, finished with fresh thyme and a thread of honey. The onions can be cooked days ahead, so assembling and baking takes only about 15 minutes.

Servings: 15 (30 tartlets)

Total time: 1 hour

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 large yellow onions, halved and thinly sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon light brown sugar
• 1 teaspoon fresh thyme leaves, plus more for garnish
• 2 (1.9-ounce) packages frozen mini phyllo shells (30 shells)
• 4 ounces creamy goat cheese, crumbled
• 1 tablespoon honey (optional)

Instructions

1. Melt the butter with the olive oil in a large skillet over medium-low heat. Add the onions, salt and pepper and cook for 35 to 40 minutes, stirring often, until deep golden and jammy. Add a splash of water if they start to stick.
2. Stir in the brown sugar and thyme for the last 5 minutes of cooking. Let cool. The onions can be refrigerated for up to 3 days.
3. Preheat the oven to 350°F (175°C) and arrange the phyllo shells on a sheet pan.
4. Spoon a little of the onions into each shell and top with the goat cheese.
5. Bake for 8 to 10 minutes, until warmed through and the cheese has softened. Drizzle with honey, if using, sprinkle with thyme and serve warm.

6. Parmesan Thyme Crackers

These buttery slice-and-bake crackers taste like the best cheese straws, with plenty of Parmesan and fresh thyme in every bite. Keep a log of dough in the freezer and you can bake a fresh batch whenever guests drop by.

Servings: 8 (about 24 crackers)

Total time: 45 minutes, plus chilling

Ingredients

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 3 ounces freshly grated Parmesan cheese (about 1 cup)
• 1 tablespoon minced fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups all-purpose flour
• 1 tablespoon cold water, if needed

Instructions

1. In an electric mixer fitted with the paddle, beat the butter for 1 minute, until creamy. Add the Parmesan, thyme, salt and pepper and beat until combined.
2. With the mixer on low, add the flour and mix until the dough looks crumbly. Add the water only if needed to bring it together.
3. Turn the dough onto a floured board and roll into a log about 12 inches long and 1 1/4 inches thick. Wrap and refrigerate for at least 30 minutes or up to 4 days, or freeze for up to 3 months.
4. Preheat the oven to 350°F (175°C) and line a sheet pan with parchment paper.
5. Slice the log 3/8 inch thick and arrange the rounds on the sheet pan. Bake for 20 to 25 minutes, until very lightly browned. Cool and serve at room temperature.

7. Beef Tenderloin Crostini with Horseradish Sauce

Thin slices of roasted beef tenderloin on toasted baguette with a creamy horseradish sauce make a hearty, elegant bite that feels like a dinner party in miniature. Roast the beef a day ahead and slice it cold for the neatest pieces.

Servings: 12

Total time: 1 hour 15 minutes, plus chilling

Ingredients

For the beef:

• 1 (2-pound) center-cut beef tenderloin, trimmed and tied
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground black pepper

For the horseradish sauce:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 3 tablespoons prepared horseradish, drained
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 2 tablespoons minced fresh chives, divided

For the crostini:

• 1 baguette, sliced 1/4 inch thick on the diagonal (about 36 slices)
• 1/3 cup olive oil
• Kosher salt
• 1 cup baby arugula

Instructions

1. Preheat the oven to 425°F (220°C). Pat the beef dry, rub with the olive oil and season all over with the salt and pepper.
2. Roast on a sheet pan for 30 to 40 minutes, until a thermometer in the center reads 145°F (63°C). Transfer to a board, cover loosely with foil and rest for 20 minutes. Cool, wrap and refrigerate for at least 2 hours or up to 2 days.
3. For the sauce, stir together the sour cream, mayonnaise, horseradish, lemon juice, salt and 1 tablespoon of the chives. Refrigerate until needed.
4. Reduce the oven to 400°F (200°C). Brush the baguette slices with olive oil, sprinkle with salt and bake for 12 to 15 minutes, until crisp and golden. Cool. The crostini keep in an airtight container for up to 2 days.
5. Slice the cold beef very thinly. Spread a little sauce on each crostini, add an arugula leaf and a slice of beef, then finish with a small dab of sauce and the remaining chives.

8. Whipped Feta with Pomegranate and Honey

Feta whipped with Greek yogurt and lemon turns into a creamy, tangy dip, and a scattering of ruby pomegranate seeds and green pistachios makes it look like Christmas in a bowl. It takes 15 minutes and holds well in the fridge for a day.

Servings: 8

Total time: 15 minutes

Ingredients

• 8 ounces feta cheese, crumbled
• 1/2 cup plain whole-milk Greek yogurt
• 2 ounces cream cheese, softened
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 3 tablespoons olive oil, divided
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup pomegranate seeds
• 2 tablespoons chopped toasted pistachios
• 1 tablespoon honey
• Fresh mint leaves, for garnish
• Pita chips, crackers or cucumber slices, for serving

Instructions

1. In a food processor, combine the feta, yogurt, cream cheese, lemon zest, lemon juice, 2 tablespoons of the olive oil and the pepper. Process for 1 to 2 minutes, until very smooth and creamy.
2. To make ahead, cover and refrigerate for up to 1 day, then let stand at room temperature for 15 minutes before serving.
3. Spread the whipped feta in a shallow bowl, making swirls with the back of a spoon.
4. Drizzle with the remaining olive oil and the honey, then scatter the pomegranate seeds, pistachios and mint over the top. Serve with pita chips, crackers or cucumber slices.

9. Warm Marinated Olives with Orange and Rosemary

Warming olives in good olive oil with orange zest, garlic, rosemary and a pinch of red pepper flakes makes them taste far more special than they do straight from the jar. Set them out with a small dish for pits, and they practically take care of themselves.

Servings: 8

Total time: 15 minutes

Ingredients

• 3 cups mixed olives, such as Castelvetrano, Kalamata and Niçoise, drained
• 1/3 cup olive oil
• 3 garlic cloves, thinly sliced
• 3 wide strips orange zest, removed with a vegetable peeler
• 2 sprigs fresh rosemary
• 1/4 teaspoon red pepper flakes
• 1 teaspoon fennel seeds (optional)
• 1 tablespoon fresh orange juice

Instructions

1. Combine the olive oil, garlic, orange zest, rosemary, red pepper flakes and fennel seeds, if using, in a medium saucepan over medium-low heat. Cook for 3 to 5 minutes, until the garlic sizzles gently and smells fragrant but hasn’t browned.
2. Add the olives and cook, stirring occasionally, for about 5 minutes, until warmed through.
3. Remove from the heat and stir in the orange juice. Serve warm in a shallow bowl with a small dish for pits.
4. Refrigerate any leftovers in an airtight container for up to 4 days and rewarm gently before serving.

10. Mini Crab Cakes with Lemon Remoulade

Sweet lump crab, red bell pepper and plenty of herbs are bound together just enough to hold, then pan-fried until crisp and golden. A tangy remoulade with capers and lemon is the perfect partner, and the cakes can be shaped a day ahead.

Servings: 12 (about 24 mini cakes)

Total time: 50 minutes, plus chilling

Ingredients

For the crab cakes:

• 1/3 cup mayonnaise
• 1 large egg
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely diced red bell pepper
• 2 scallions, minced
• 2 tablespoons minced fresh flat-leaf parsley
• 1 pound lump crabmeat, picked over for shells
• 1 1/4 cups panko breadcrumbs, divided
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil

For the remoulade:

• 3/4 cup mayonnaise
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon capers, drained and chopped
• 1 tablespoon finely chopped dill pickle
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/2 teaspoon paprika
• 1/2 teaspoon hot sauce
• Pinch of kosher salt

Instructions

1. For the remoulade, stir all the ingredients together. Cover and refrigerate for up to 3 days.
2. For the crab cakes, whisk the mayonnaise, egg, lemon juice, Worcestershire sauce, salt and pepper in a large bowl. Fold in the bell pepper, scallions, parsley, crabmeat and 3/4 cup of the panko, keeping the crab in nice lumps.
3. Shape the mixture into about 24 small cakes, 2 inches across. Coat lightly in the remaining panko and set on a parchment-lined sheet pan. Refrigerate for at least 30 minutes, or cover and refrigerate for up to 1 day.
4. Heat 1 tablespoon each of the butter and oil in a large skillet over medium heat. Cook the crab cakes in batches for 3 to 4 minutes per side, until golden and a thermometer in the center reads 160°F (71°C). Add the remaining butter and oil as needed, and keep finished cakes warm in a 250°F (120°C) oven.
5. Serve warm, topped with a small dollop of remoulade, with the rest of the sauce on the side.

11. Stuffed Mushrooms with Herbs and Parmesan

Cremini caps are filled with a savory mix of their chopped stems, shallot, garlic, breadcrumbs, Parmesan and fresh herbs, then baked until golden. They’re warm, earthy and easy to eat in one bite, and you can fill them a day ahead.

Servings: 10

Total time: 45 minutes

Ingredients

• 24 large cremini mushrooms (about 1 1/2 pounds)
• 3 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/2 cup panko breadcrumbs
• 1/2 cup freshly grated Parmesan cheese, plus more for sprinkling
• 2 ounces cream cheese, softened
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon grated lemon zest

Instructions

1. Preheat the oven to 375°F (190°C). Remove the mushroom stems and chop them finely.
2. Brush the mushroom caps with 2 tablespoons of the olive oil, arrange hollow side up on a sheet pan and season lightly with salt and pepper.
3. Heat the butter and remaining olive oil in a skillet over medium heat. Add the chopped stems and shallot and cook for 6 to 8 minutes, until the liquid has evaporated. Add the garlic and cook for 1 minute more.
4. Remove from the heat and stir in the panko, Parmesan, cream cheese, parsley, thyme, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Mound the filling into the caps and sprinkle with a little more Parmesan. To make ahead, cover and refrigerate for up to 1 day.
6. Bake for 20 to 25 minutes, until the mushrooms are tender and the filling is golden. Serve warm.

12. Hot Artichoke and Parmesan Dip

Chopped artichoke hearts, Parmesan, Gruyère and a little garlic bake into a bubbly, golden dip that guests gather around. Everything is stirred together in one bowl, and it can wait in the fridge for a day before baking.

Servings: 10

Total time: 40 minutes

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup freshly grated Parmesan cheese, divided
• 1 cup grated Gruyère cheese
• 2 garlic cloves, minced
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 (14-ounce) cans artichoke hearts in water, drained, squeezed dry and chopped
• 2 tablespoons sliced scallions
• Crackers, toasted baguette slices or crudités, for serving

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, beat the cream cheese, mayonnaise and sour cream until smooth. Stir in 3/4 cup of the Parmesan, the Gruyère, garlic, lemon zest, lemon juice, cayenne, salt, pepper and artichokes.
3. Spread the mixture in a 1 1/2-quart baking dish and sprinkle with the remaining Parmesan. To make ahead, cover and refrigerate for up to 1 day, then add 5 to 10 minutes to the baking time.
4. Bake for 25 to 30 minutes, until bubbling and golden on top.
5. Scatter the scallions over the top and serve hot with crackers, toasted baguette or crudités.

13. Caprese Skewers with Basil Pesto

Cherry tomatoes, fresh mozzarella and basil threaded on short skewers bring red, white and green to the table with no cooking at all. A drizzle of bright pesto and a pinch of flaky salt just before serving keeps them fresh and glossy.

Servings: 12

Total time: 20 minutes

Ingredients

For the skewers:

• 24 cherry tomatoes
• 24 large fresh basil leaves
• 24 small fresh mozzarella balls (about 8 ounces), drained
• 24 short skewers or sturdy toothpicks
• Flaky sea salt and freshly ground black pepper

For the pesto:

• 1 cup packed fresh basil leaves
• 2 tablespoons toasted pine nuts
• 1 small garlic clove
• 1/4 cup freshly grated Parmesan cheese
• 1/3 cup olive oil, plus more as needed
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt

Instructions

1. For the pesto, pulse the basil, pine nuts, garlic and Parmesan in a food processor until finely chopped. With the machine running, pour in the olive oil, then add the lemon juice and salt. Refrigerate with plastic wrap pressed on the surface for up to 2 days.
2. Thread a tomato, a folded basil leaf and a mozzarella ball onto each skewer.
3. Arrange the skewers on a platter. Cover and refrigerate for up to 4 hours if not serving right away.
4. Just before serving, loosen the pesto with a little olive oil if needed, drizzle it over the skewers and sprinkle with flaky salt and pepper.

14. Cranberry Pecan Cheese Ball

Sharp cheddar, cream cheese and a little goat cheese are beaten with scallions, then rolled in chopped dried cranberries, pecans and parsley for a festive coating. It’s a retro party classic made fresh, and it’s best made a day ahead.

Servings: 12

Total time: 20 minutes, plus chilling

Ingredients

For the cheese ball:

• 8 ounces cream cheese, softened
• 4 ounces goat cheese, softened
• 6 ounces sharp white cheddar, finely grated (about 1 1/2 cups)
• 2 scallions, minced
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• Pinch of cayenne pepper

For the coating:

• 1/2 cup dried cranberries, finely chopped
• 1/2 cup toasted pecans, finely chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• Crackers and apple slices, for serving

Instructions

1. In a mixer fitted with the paddle, beat the cream cheese and goat cheese until smooth. Add the cheddar, scallions, Worcestershire sauce, garlic powder, pepper and cayenne and mix until combined.
2. Scrape the mixture onto a large sheet of plastic wrap, shape into a ball and wrap tightly. Refrigerate for at least 2 hours or up to 2 days, until firm.
3. Combine the cranberries, pecans and parsley on a plate. Unwrap the cheese ball and roll it in the mixture, pressing gently so the coating sticks.
4. Let stand at room temperature for 15 minutes, then serve with crackers and apple slices.

15. Endive with Pear, Blue Cheese and Walnuts

Crisp endive leaves make natural little boats for diced pear, crumbled blue cheese, toasted walnuts and a drizzle of honey. They’re fresh, elegant and assembled in about 15 minutes with no cooking.

Servings: 12

Total time: 15 minutes

Ingredients

• 4 heads Belgian endive, red and white if available, leaves separated (about 36 leaves)
• 1 ripe but firm Bosc pear, cored and finely diced
• 1 teaspoon fresh lemon juice
• 4 ounces blue cheese, crumbled
• 1/2 cup toasted walnuts, chopped
• 2 tablespoons honey
• 1 tablespoon minced fresh chives
• Freshly ground black pepper

Instructions

1. Toss the diced pear with the lemon juice to keep it from browning.
2. Arrange the largest endive leaves on a platter. The leaves can be separated, wrapped in damp paper towels and refrigerated in a bag for up to 1 day.
3. Spoon a little pear, blue cheese and walnuts into each leaf.
4. Drizzle with honey, sprinkle with chives and a grind of pepper, and serve within 1 hour.