15 Ina Garten Inspired Make-Ahead Appetizers for Easy Holiday Hosting

The secret to relaxed holiday hosting is doing most of the work before the doorbell rings. These make-ahead appetizers are inspired by Ina Garten’s approach to entertaining: good ingredients, simple techniques and food that can be prepped, chilled or frozen days in advance, then finished in minutes.

Every recipe includes clear make-ahead notes, so you can plan your Thanksgiving, Christmas or New Year’s Eve spread around your own schedule. You’ll find freezer-friendly pastries, chilled dips and spreads, elegant seafood bites and warm meatballs that reheat beautifully, leaving you more time with your guests and less time at the stove.

1. Cranberry Pistachio Cheese Ball

Sharp white cheddar, cream cheese and a little fresh orange zest are rolled into a festive ball, then coated in chopped pistachios and dried cranberries. Make it up to three days ahead and it still looks like the star of the holiday table when you unwrap it.

Servings: 10

Total time: 20 minutes, plus chilling

Ingredients

• 8 ounces cream cheese, at room temperature
• 2 cups grated sharp white cheddar (about 8 ounces), at room temperature
• 2 tablespoons sour cream
• 1 teaspoon grated orange zest
• 2 scallions, white and green parts, minced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• Pinch of cayenne pepper
• 1/2 cup shelled pistachios, chopped
• 1/2 cup dried cranberries, chopped
• 2 tablespoons fresh parsley, minced
• Crackers and sliced apples or pears, for serving

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, cheddar, sour cream, orange zest, scallions, garlic powder, salt and cayenne on medium speed until well combined.
2. Scrape the mixture onto a large sheet of plastic wrap, gather it into a ball and wrap tightly. Refrigerate for at least 2 hours, until firm. The cheese ball can be made up to 3 days ahead at this point.
3. Combine the pistachios, cranberries and parsley on a plate.
4. Unwrap the cold cheese ball, reshape it if needed and roll it in the pistachio mixture, pressing gently so the coating sticks all over. Refrigerate until ready to serve, up to 8 hours.
5. Let the cheese ball stand at room temperature for 20 minutes, then serve with crackers and sliced fruit.

2. Spinach and Feta Phyllo Triangles

Crisp, flaky phyllo wraps a savory filling of spinach, feta, scallions and dill in these golden bites. They freeze beautifully unbaked, so you can bake a tray straight from the freezer whenever guests arrive.

Servings: 12

Total time: 1 hour 15 minutes

Ingredients

• 1 tablespoon olive oil
• 1 bunch scallions, thinly sliced
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry
• 8 ounces feta, crumbled
• 4 ounces cream cheese, at room temperature
• 1 large egg, beaten
• 2 tablespoons fresh dill, chopped
• 1 teaspoon grated lemon zest
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon freshly ground black pepper
• 12 sheets frozen phyllo dough (9-by-14-inch), thawed in the refrigerator
• 1/2 cup (1 stick) unsalted butter, melted

Instructions

1. Heat the olive oil in a small skillet over medium heat. Add the scallions and cook for 2 to 3 minutes, until softened. Transfer to a large bowl and cool slightly.
2. Add the spinach, feta, cream cheese, egg, dill, lemon zest, nutmeg and pepper to the bowl and mix well.
3. Lay 1 sheet of phyllo on a work surface, keeping the rest covered with a damp towel. Brush lightly with melted butter, top with a second sheet and brush again. Cut the stack crosswise into 6 strips, each about 2 1/4 inches wide.
4. Place a heaping teaspoon of filling at one end of a strip and fold the corner over to form a triangle. Keep folding flag-style to the end of the strip. Brush the top with butter and set it on a parchment-lined baking sheet. Repeat with the remaining phyllo and filling to make 36 triangles.
5. To make ahead, freeze the unbaked triangles on the baking sheet until firm, then transfer them to a freezer bag and freeze for up to 1 month. Do not thaw before baking.
6. Preheat the oven to 375°F (190°C). Bake for 18 to 20 minutes, or 22 to 25 minutes from frozen, until golden and crisp and the filling registers 160°F (71°C) on a food thermometer. Serve warm.

3. Mini Crab Cakes with Lemon-Chive Sauce

Sweet lump crab, a light binder and plenty of fresh herbs make crab cakes that taste like the seashore in two bites. Shape and chill them a day ahead or freeze them, then bake until golden just before serving.

Servings: 10

Total time: 45 minutes, plus chilling

Ingredients

For the lemon-chive sauce:

• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon fresh chives, minced
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• Pinch of kosher salt

For the crab cakes:

• 1 large egg, beaten
• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 2 scallions, minced
• 2 tablespoons fresh parsley, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1 pound lump crabmeat, picked over for shells
• 1 cup panko breadcrumbs, divided
• 3 tablespoons unsalted butter, melted

Instructions

1. Make the sauce: stir together the mayonnaise, sour cream, chives, lemon zest, lemon juice and salt. Cover and refrigerate for up to 3 days.
2. In a large bowl, whisk together the egg, mayonnaise, lemon juice, scallions, parsley, smoked paprika, cayenne and salt. Gently fold in the crabmeat and 1/2 cup of the panko, keeping the lumps of crab as intact as possible.
3. Shape the mixture into 24 small cakes about 1 1/2 inches wide. Put the remaining 1/2 cup panko in a shallow dish and press each cake lightly into the crumbs on both sides. Arrange on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up. The cakes can be covered and refrigerated for up to 1 day, or frozen on the sheet, transferred to a freezer bag and kept for up to 1 month.
4. Preheat the oven to 425°F (220°C). Brush the tops of the crab cakes with the melted butter.
5. Bake for 12 to 15 minutes, or 18 to 20 minutes from frozen, until golden and crisp and the centers register 160°F (71°C) on a food thermometer.
6. Serve warm with a small dollop of the lemon-chive sauce on each crab cake.

4. Hot Artichoke and Parmesan Dip

Artichoke hearts, parmesan and a creamy base bake into a bubbling, golden dip that everyone hovers around. Assemble it in the baking dish up to two days ahead and slide it into the oven as guests arrive.

Servings: 10

Total time: 40 minutes

Ingredients

• 2 (14-ounce) cans artichoke hearts in water, drained, squeezed dry and chopped
• 8 ounces cream cheese, at room temperature
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 1/2 cups freshly grated parmesan, divided
• 1 cup grated mozzarella
• 2 garlic cloves, minced
• 2 scallions, thinly sliced
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Butter, for the dish
• Crackers, baguette slices or pita chips, for serving

Instructions

1. Preheat the oven to 375°F (190°C) and butter a 1 1/2-quart shallow baking dish.
2. In a large bowl, mix the cream cheese, mayonnaise and sour cream until smooth. Stir in the artichokes, 1 cup of the parmesan, the mozzarella, garlic, scallions, lemon juice, red pepper flakes, salt and pepper.
3. Spread the mixture in the prepared dish and sprinkle with the remaining 1/2 cup parmesan. The dip can be covered and refrigerated for up to 2 days; add about 10 minutes to the baking time if it goes into the oven cold.
4. Bake for 25 to 30 minutes, until bubbling and golden brown on top.
5. Let stand for 5 minutes, then serve hot with crackers, baguette slices or pita chips.

5. Mini Beef Wellington Bites

Cubes of tender beef tenderloin and a savory mushroom filling are wrapped in puff pastry for an elegant two-bite take on the holiday classic. Assemble and freeze them weeks ahead, then bake from frozen for a showstopping appetizer with almost no last-minute work.

Servings: 12

Total time: 1 hour 15 minutes

Ingredients

For the mushroom filling:

• 2 tablespoons unsalted butter
• 1 shallot, minced
• 8 ounces cremini mushrooms, very finely chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the beef and pastry:

• 1 pound beef tenderloin, trimmed and cut into 24 (1-inch) cubes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 2 sheets frozen puff pastry (about 1 pound total), thawed in the refrigerator
• All-purpose flour, for rolling
• 1 large egg, beaten with 1 tablespoon water

Instructions

1. Melt the butter in a large skillet over medium heat. Add the shallot and cook for 2 minutes. Add the mushrooms, thyme, salt and pepper and cook, stirring often, for 10 to 12 minutes, until all the liquid evaporates and the mixture is dark and paste-like. Transfer to a bowl and cool completely.
2. Season the beef cubes with the salt and pepper. Heat the olive oil in the same skillet over high heat and sear the beef in batches for about 30 seconds per side, just until browned on the outside. Transfer to a plate and cool completely.
3. On a lightly floured surface, roll each puff pastry sheet into a 12-inch square and cut each into 12 rectangles, about 3 by 4 inches.
4. Spoon 1 teaspoon of the mushroom mixture onto the center of each rectangle and top with a cube of beef. Brush the edges with egg wash, fold the pastry up around the beef and pinch the seams to seal. Place seam side down on a parchment-lined baking sheet.
5. To make ahead, refrigerate the assembled bites for up to 1 day, or freeze them on the sheet until firm, transfer to a freezer bag and keep for up to 1 month.
6. Preheat the oven to 400°F (200°C). Brush the tops with egg wash and bake for 15 to 18 minutes, or 22 to 25 minutes from frozen, until the pastry is puffed and deep golden and the beef registers 145°F (63°C) on a food thermometer. Let rest for 3 minutes before serving warm.

6. Lamb Meatballs with Yogurt-Mint Sauce

Ground lamb seasoned with garlic, cumin, coriander and fresh mint makes meatballs with warm, festive flavor. They freeze perfectly after baking, and the cool yogurt sauce can be stirred together days ahead.

Servings: 10

Total time: 45 minutes

Ingredients

For the meatballs:

• 1/3 cup panko breadcrumbs
• 3 tablespoons whole milk
• 1 1/2 pounds ground lamb
• 1 large egg, beaten
• 2 garlic cloves, minced
• 1/4 cup finely grated onion
• 3 tablespoons fresh mint, minced
• 2 tablespoons fresh parsley, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the yogurt-mint sauce:

• 1 cup plain Greek yogurt
• 1/2 small cucumber, grated and squeezed dry
• 1 tablespoon fresh mint, minced
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, grated
• 1/4 teaspoon kosher salt

Instructions

1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2. Stir the panko and milk together in a large bowl and let stand for 5 minutes. Add the lamb, egg, garlic, onion, mint, parsley, cumin, coriander, salt and pepper and mix gently with your hands until combined.
3. Roll the mixture into 1 1/4-inch meatballs, making about 30, and arrange them on the baking sheet.
4. Bake for 15 to 18 minutes, until browned and the centers register 160°F (71°C) on a food thermometer.
5. Meanwhile, stir together the yogurt, cucumber, mint, lemon juice, garlic and salt. The sauce can be refrigerated for up to 3 days.
6. Serve the meatballs warm with toothpicks and the yogurt sauce for dipping. To make ahead, cool the baked meatballs, then refrigerate for up to 3 days or freeze for up to 2 months; reheat in a 350°F (175°C) oven for 10 to 15 minutes, until they reach 165°F (74°C).

7. Stuffed Medjool Dates with Goat Cheese and Almonds

Sweet, sticky Medjool dates filled with tangy goat cheese and topped with a crunchy almond hit every note in one bite. Stuff them the day before and drizzle with honey right before guests walk in.

Servings: 8

Total time: 15 minutes

Ingredients

• 24 Medjool dates
• 4 ounces fresh goat cheese, at room temperature
• 2 ounces cream cheese, at room temperature
• 1 teaspoon grated orange zest
• 1/4 teaspoon freshly ground black pepper
• 24 whole roasted salted almonds
• 1 tablespoon honey
• Flaky sea salt and fresh thyme leaves, for garnish

Instructions

1. Make a lengthwise slit in each date and remove the pit, keeping the date in one piece.
2. Mix the goat cheese, cream cheese, orange zest and pepper in a small bowl until smooth. Spoon into a zip-top bag and snip off one corner.
3. Pipe a generous amount of the cheese mixture into each date and press an almond into the top. The dates can be covered and refrigerated for up to 1 day.
4. Arrange the dates on a platter and let them stand at room temperature for 15 minutes. Drizzle with the honey and sprinkle with flaky salt and thyme just before serving.

8. Crispy Potato Latkes with Applesauce and Sour Cream

Golden, lacy potato latkes are a holiday favorite, and the mini size makes them perfect for passing. Fry them up to a month ahead and freeze, then reheat in the oven until they’re as crisp as the day you made them.

Servings: 10

Total time: 1 hour

Ingredients

• 2 pounds russet potatoes, peeled
• 1 medium yellow onion
• 2 large eggs, beaten
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons kosher salt, plus more for sprinkling
• 1/2 teaspoon freshly ground black pepper
• Vegetable oil, for frying
• 1 cup applesauce
• 1 cup sour cream
• 2 tablespoons fresh chives, minced

Instructions

1. Grate the potatoes and onion on the large holes of a box grater or with the grating disk of a food processor. Transfer to a clean kitchen towel and wring out as much liquid as possible.
2. In a large bowl, combine the potato mixture, eggs, flour, baking powder, salt and pepper and mix well.
3. Heat 1/4 inch of oil in a large heavy skillet over medium-high heat until shimmering. Drop heaping tablespoons of the mixture into the oil and flatten slightly. Fry for 2 to 3 minutes per side, until deep golden and crisp. Drain on a rack set over paper towels and sprinkle with a little salt. Repeat with the remaining mixture, adding more oil as needed, to make about 30 latkes.
4. To make ahead, cool the latkes completely, then refrigerate for up to 2 days or freeze in a single layer, transfer to a freezer bag and keep for up to 1 month.
5. To serve, reheat the latkes on a rack set over a baking sheet in a 400°F (200°C) oven for 8 to 10 minutes, or 12 to 15 minutes from frozen, until hot and crisp.
6. Top each latke with a small spoonful of applesauce or sour cream and a sprinkle of chives.

9. Slow-Roasted Tomato Crostini with Whipped Ricotta

Cherry tomatoes roasted low and slow turn jammy and intensely sweet, a bright contrast to creamy whipped ricotta on crisp toasts. Every component can be made days ahead, so assembly takes just minutes.

Servings: 10

Total time: 1 hour 30 minutes

Ingredients

For the tomatoes:

• 2 pints cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves

For the whipped ricotta:

• 1 1/2 cups whole-milk ricotta
• 2 tablespoons olive oil
• 1 teaspoon grated lemon zest
• 1/2 teaspoon kosher salt

For the crostini:

• 1 baguette, sliced 1/3 inch thick (about 30 slices)
• 3 tablespoons olive oil
• Fresh basil leaves, for garnish

Instructions

1. Preheat the oven to 300°F (150°C). Toss the tomatoes with the olive oil, garlic, sugar, salt, pepper and thyme on a rimmed baking sheet and arrange them cut side up.
2. Roast for 1 hour to 1 hour 15 minutes, until the tomatoes are shriveled at the edges and jammy. Cool on the pan. The tomatoes can be refrigerated in their oil for up to 4 days; bring them to room temperature before using.
3. Increase the oven temperature to 400°F (200°C). Arrange the baguette slices on a baking sheet, brush with the olive oil and bake for 8 to 10 minutes, until golden. Cool completely. The crostini can be stored in an airtight container for up to 3 days.
4. Process the ricotta, olive oil, lemon zest and salt in a food processor for 1 minute, until silky. The whipped ricotta can be refrigerated for up to 2 days.
5. To serve, spread each toast with whipped ricotta, top with a few roasted tomatoes and a drizzle of their oil, and garnish with torn basil.

10. Spiced Candied Pecans

A light egg-white coating gives these pecans a crackly cinnamon-sugar shell with a gentle kick of cayenne. They keep for a week in a tin, so make a big batch for nibbling and for holiday gifts.

Servings: 12

Total time: 1 hour 10 minutes

Ingredients

• 1 large egg white
• 1 tablespoon water
• 1 pound pecan halves
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt

Instructions

1. Preheat the oven to 250°F (120°C) and line a rimmed baking sheet with parchment paper.
2. Whisk the egg white and water in a large bowl until frothy. Add the pecans and toss to coat.
3. Combine the sugar, cinnamon, ginger, cayenne and salt in a small bowl, sprinkle over the pecans and toss until evenly coated.
4. Spread the pecans in a single layer on the baking sheet. Bake for 1 hour, stirring every 15 minutes, until dry and crisp.
5. Cool completely on the pan, then break apart any clusters. Store in an airtight container at room temperature for up to 1 week.

11. Pickled Shrimp with Lemon and Dill

This Southern party classic layers poached shrimp with lemon, onion and herbs in a tangy marinade that does all its work in the fridge. It actually tastes best after a full day of chilling, which makes it ideal for busy holiday weeks.

Servings: 10

Total time: 30 minutes, plus chilling

Ingredients

• 2 pounds large shrimp (21 to 25 per pound), peeled and deveined, tails on
• 1 tablespoon kosher salt, for the cooking water
• 2/3 cup olive oil
• 1/2 cup apple cider vinegar
• 1/4 cup fresh lemon juice
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 teaspoon mustard seeds
• 1/2 teaspoon crushed red pepper flakes
• 2 bay leaves
• 1 lemon, very thinly sliced and seeded
• 1/2 small red onion, very thinly sliced
• 2 garlic cloves, thinly sliced
• 1/4 cup fresh dill, chopped
• 2 tablespoons capers, drained

Instructions

1. Bring a large pot of water and the 1 tablespoon salt to a boil. Add the shrimp, reduce the heat and simmer gently for 2 to 3 minutes, until pink, firm and opaque and they register 145°F (63°C) on a food thermometer. Drain and immediately plunge into a bowl of ice water. Drain well and pat dry.
2. Whisk together the olive oil, vinegar, lemon juice, sugar, salt, mustard seeds, red pepper flakes and bay leaves in a bowl.
3. In a large glass jar or bowl, layer the shrimp with the lemon slices, red onion, garlic, dill and capers. Pour the marinade over the top and press gently so everything is submerged.
4. Cover and refrigerate for at least 8 hours or up to 2 days, stirring once or twice.
5. To serve, lift the shrimp, lemon and onions from the marinade with a slotted spoon and arrange in a chilled serving bowl with toothpicks alongside. Keep cold until serving.

12. Deviled Eggs with Smoked Paprika and Chives

Creamy, tangy deviled eggs never sit on the platter for long at a holiday party. Cook the eggs and make the filling a day ahead, then pipe and garnish just before serving.

Servings: 12

Total time: 30 minutes, plus chilling

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon sour cream
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon ground mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of cayenne pepper
• Smoked paprika and minced fresh chives, for garnish

Instructions

1. Place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from the heat and let stand for 12 minutes.
2. Transfer the eggs to a bowl of ice water and cool for 10 minutes, then peel. The yolks should be fully set and firm.
3. Halve the eggs lengthwise and pop the yolks into a bowl. Mash the yolks with a fork until fine, then stir in the mayonnaise, sour cream, vinegar, ground mustard, salt, pepper and cayenne until smooth.
4. To make ahead, store the whites and the filling separately, covered, in the refrigerator for up to 1 day.
5. Up to 4 hours before serving, spoon or pipe the filling into the egg whites. Sprinkle with smoked paprika and chives and keep chilled until the eggs go out.

13. White Bean and Rosemary Dip

Creamy cannellini beans blended with garlic, lemon and rosemary-infused olive oil make a silky dip that tastes even better the next day. Serve it with crudités and pita chips for a lighter option on the holiday table.

Servings: 8

Total time: 20 minutes

Ingredients

• 1/3 cup good olive oil
• 2 garlic cloves, thinly sliced
• 1 tablespoon fresh rosemary, minced
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 3 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of crushed red pepper flakes
• 2 to 4 tablespoons water
• Crudités and pita chips, for serving

Instructions

1. Warm the olive oil, garlic and rosemary in a small saucepan over low heat for 4 to 5 minutes, until the garlic is fragrant and pale golden. Remove from the heat and cool for 5 minutes.
2. Combine the beans, lemon juice, lemon zest, salt, pepper and red pepper flakes in a food processor. Add the rosemary oil, reserving 1 tablespoon for garnish.
3. Process until very smooth, adding water a tablespoon at a time until the dip is creamy. Taste and adjust the seasoning.
4. Transfer to a bowl, cover and refrigerate for up to 3 days.
5. Let the dip stand at room temperature for 30 minutes, drizzle with the reserved rosemary oil and serve with crudités and pita chips.

14. Chicken and Herb Sausage Rolls

Flaky puff pastry wrapped around a juicy, herby ground chicken filling makes these rolls a reliable crowd-pleaser. Freeze them unbaked and bake straight from the freezer whenever you need a warm, savory bite.

Servings: 12

Total time: 1 hour

Ingredients

• 1 pound ground chicken
• 1/2 cup panko breadcrumbs
• 1 small yellow onion, finely grated
• 1 garlic clove, minced
• 2 tablespoons fresh parsley, minced
• 1 tablespoon fresh sage, minced
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 sheets frozen puff pastry (about 1 pound total), thawed in the refrigerator
• All-purpose flour, for rolling
• 1 large egg, beaten with 1 tablespoon water
• 1 tablespoon sesame seeds (optional)

Instructions

1. If baking right away, preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. In a large bowl, mix the chicken, panko, onion, garlic, parsley, sage, thyme, nutmeg, salt and pepper until well combined.
3. On a lightly floured surface, roll each pastry sheet into a 10-by-12-inch rectangle and cut it in half lengthwise to make two 5-by-12-inch strips.
4. Divide the chicken mixture into 4 portions and shape each into a 12-inch log along the center of a pastry strip. Brush one long edge with egg wash, fold the pastry over the filling and press to seal. Turn the logs seam side down.
5. Cut each log into 8 pieces, making 32 rolls, and arrange them on the prepared baking sheets. Brush with egg wash and sprinkle with sesame seeds, if using. To make ahead, freeze the unbaked rolls on the sheets until firm, then transfer to a freezer bag and keep for up to 1 month.
6. Bake for 22 to 25 minutes, or 28 to 30 minutes from frozen, until the pastry is puffed and golden and the filling registers 165°F (74°C) on a food thermometer. Serve warm.

15. Red Pepper and Spinach Frittata Bites

These colorful mini frittatas are packed with red bell pepper, spinach and sharp cheddar, and they bake in a muffin tin in under twenty minutes. Make them a couple of days ahead and reheat for an easy bite that works at a holiday brunch or an evening party.

Servings: 12

Total time: 40 minutes

Ingredients

• 1 tablespoon olive oil, plus more for the pan
• 1 small red bell pepper, finely diced
• 4 scallions, thinly sliced
• 2 cups baby spinach, chopped
• 8 large eggs
• 1/2 cup whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup grated sharp white cheddar (about 4 ounces)
• 2 tablespoons fresh basil, chopped

Instructions

1. Preheat the oven to 350°F (175°C) and generously oil a 24-cup mini muffin pan.
2. Heat the olive oil in a medium skillet over medium heat. Add the bell pepper and cook for 4 to 5 minutes, until tender. Add the scallions and spinach and cook for 1 minute, until wilted. Cool slightly.
3. Whisk the eggs, milk, salt and pepper in a large bowl. Stir in the vegetables, cheddar and basil.
4. Divide the mixture evenly among the muffin cups, filling them almost to the top.
5. Bake for 15 to 18 minutes, until puffed and set in the center and a food thermometer registers 160°F (71°C). Cool in the pan for 5 minutes, then run a knife around the edges and lift them out.
6. Serve warm. To make ahead, cool completely and refrigerate for up to 2 days or freeze for up to 1 month; reheat in a 350°F (175°C) oven for 8 to 10 minutes.