The holidays can be stressful enough without having to worry about fancy, complicated recipes. These easy Thanksgiving appetizers are simple to make (only a few ingredients needed for each), they’re pretty to look at, and they are even more delicious to eat.
Whipped Ricotta with Truffle Oil & Fig Butter
In a small bowl place 1/2 cup of ricotta cheese (I used part-skim) and 2 teaspoons of truffle oil (feel free to add more or less depending on personal preference). Whip together with a wooden spoon until well mixed and fluffy, about 2 minutes. Spoon into a serving dish, then sprinkle with fresh ground pepper. Top with 2 tablespoons of fig butter (could also use apple butter, pumpkin butter or another flavor of fruit preserves), then serve with crackers or sliced french bread. This can be prepared up to 24 hours in advance, then covered with plastic wrap and refrigerated until you are ready to serve it.
Line a baking sheet with foil and preheat your oven to 375 degrees. Wrap a dried apricot with a small piece of proscuitto (one piece of proscuitto should be enough to cover approximately 5 apricots) and place on the baking sheet. Continue for as many apricots as you desire. Bake for 12-15 minutes, or until the proscuitto starts to get crispy on the edges. Serve warm, and, if desired, sprinkle with olive oil and a little fresh ground salt and pepper.
Line a baking sheet with foil and preheat the oven to 425 degrees. Place about a 1/3 pound of brie cheese in the center of one sheet of puff pastry (that has been unthawed). Top the cheese with 1/3 cup of apple butter, then seal the puff pastry around the cheese. Place on the baking sheet and bake for approximately 20-25 minutes, or until the dough has puffed up and is golden brown. Serve warm with crackers, french bread, or by itself.