In my opinion, the best Burrata Appetizer allows the burrata to take center stage, drizzled with a balsamic reduction, and paired with accoutrements like pear, prosciutto, toasts, jam, dates, and nuts. No cooking required, and only 10 minutes to make! How to make a Burrata Appetizer: Arrange: Place burrata on your favorite serving board then…]]>
In my opinion, the best Burrata Appetizer allows the burrata to take center stage, drizzled with a balsamic reduction, and paired with accoutrements like pear, prosciutto, toasts, jam, dates, and nuts. No cooking required, and only 10 minutes to make!
Our Burrata Appetizer is effortless.
This is always such a fun appetizer to serve. It doesn’t involve any cooking at all–just arranging items on a board which means no dirty dishes–yet, it always steals the show. If you’re not familiar with burrata, it’s a round cheese made from fresh mozzarella with a creamy center.
I love the bright colors and fresh ingredients we pair it with, and there’s something on the board for everyone.
If you love this burrata recipe, make sure to try my Burrata Pizza and Burrata Salad.
How to make a Burrata Appetizer:
Arrange: Place burrata on your favorite serving board then arrange the other items around it – pear, dates, prosciutto, toasts, jam, and nuts.
Serve: Drizzle a little balsamic reduction over the burrata then top with fresh basil. Enjoy!
More Appetizers to Try:
- Baked Brie
- The Perfect Charcuterie Board
- Tomato and Basil Bruschetta
- Pimento Cheese Dip
- Pepper Jelly
- Bacon Wrapped Dates
- Blistered Shishito Peppers
- Hummus
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Burrata Appetizer
Ingredients
- 16 oz burrata , try to get two 8oz balls
- 2 teaspoons balsamic glaze
- 2-4 fresh basil leaves , chopped
- 8 slices prosciutto
- 1 ripe pear , thinly sliced
- 8 dates , pitted
- fig, peach or apricot jam
- Petite toasts or pita chips
- marcona almonds , or shelled pistachios
Instructions
- Place Burrata on serving board. Arrange other board elements—pear, prosciutto, dates, jam, toasts and nuts– around it. Drizzle burrata with balsamic reduction and top with basil.
Notes
Nutrition
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I originally shared this recipe December 2022. Updated February 2025.
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This easy Shredded Brussels Sprouts recipe is my absolute favorite vegetable side dish! I love how it’s a simple side that only takes 10 minutes to make and is absolutely delicious. How to shred Brussels Sprouts: Chop: Use a food processor, mandolin or sharp knife to thinly chop/shred the Brussels Sprouts. Cook: Heat olive oil…]]>
This easy Shredded Brussels Sprouts recipe is my absolute favorite vegetable side dish! I love how it’s a simple side that only takes 10 minutes to make and is absolutely delicious.
10-Minute Shredded Brussels Sprouts you’ll crave
It’s no secret that my favorite vegetable is Brussels Sprouts, and this method of shredding them and sautéing makes a regular veggie side dish appearance at our dinner table. They’re quick and easy and taste amazing! Plus, they pair well with practically any main dish–but some of my favorites are Baked Salmon, Air Fryer Steak, or Pork Tenderloin.
Check out all of my side dishes, including Wild Rice Pilaf, Broccoli Salad, French Green Beans, or Roasted Vegetables!
How to shred Brussels Sprouts:
Chop: Use a food processor, mandolin or sharp knife to thinly chop/shred the Brussels Sprouts.
Cook: Heat olive oil in large skillet over medium high heat. Add shredded Brussels sprouts and season with salt and pepper. Sauté for a few minutes, stirring only occasionally to allow them to crisp a little. Add garlic and cook for 30 seconds. Drizzle a little water over the top to steam them a little (and cook them quicker) then stir and continue to cook until tender.
Serve Brussels Sprouts With:
- Roast Chicken
- Baked Salmon
- Chicken and Rice Casserole
- Stuffed Shells
- Pork Tenderloin
- Chicken Cordon Bleu
- Beef Tenderloin Roast
- Easy Cajun Chicken Pasta
- Grilled Chicken
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Shredded Brussels Sprouts
Equipment
- Food Processor , optional
Ingredients
- 1 pound Brussels sprouts , (500 grams)
- 2 Tablespoons olive oil
- 1-2 cloves garlic , minced
- salt and freshly ground black pepper , to taste
- 1 Tablespoon water
Instructions
- Use a food processor or sharp knife to thinly chop/shred the Brussels Sprouts.
- Heat olive oil in large skillet over medium high heat. Add Brussels sprouts, season with salt and pepper, and sauté for a few minutes, stirring only occasionally to allow them to crisp a little. Add garlic then cook for 30 seconds.
- Drizzle a little water over the top to steam them a little (cooks them quicker), stir and continue to cook until tender.
Notes
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Our cold Chicken Pasta Salad recipe has spinach, mandarin oranges, craisins, almonds, and parmesan cheese tossed with bowtie pasta and chicken in a creamy greek yogurt dressing. It’s fresh, healthy, and absolutely delicious! How to make Chicken Pasta Salad: Make Dressing: Whisk all dressing ingredients until smooth or use a blender to make it really…]]>
Our cold Chicken Pasta Salad recipe has spinach, mandarin oranges, craisins, almonds, and parmesan cheese tossed with bowtie pasta and chicken in a creamy greek yogurt dressing. It’s fresh, healthy, and absolutely delicious!
Chicken Pasta Salad is my healthy (and protein-packed) lunch, dinner, and meal-prep hack!
This is one of those hearty pasta salad recipes you can enjoy all year round; the ingredients are accessible, it’s filling, protein packed, and tastes light and fresh. The creamy greek yogurt-based dressing is absolutely guilt-free (and adds even more protein).
It’s a great salad for meal prep (just like our other mason jar salad recipes); Divide the dressing between four quart-size mason jars. Add pasta, chicken, other toppings, and add spinach last. Secure the lid and store them in the fridge for an easy lunch throughout the week.
And you can totally serve Healthy Chicken Pasta Salad for dinner, too. I like to grab a rotisserie chicken so there’s hardly any cooking required. Trust me, you need this easy pasta salad in your life!
How to make Chicken Pasta Salad:
Make Dressing: Whisk all dressing ingredients until smooth or use a blender to make it really smooth. Refrigerate until ready to serve.
Cook Pasta: Cook pasta according to package instructions then drain and rinse with cold water. Add to a large bowl, add ¼ cup dressing and toss to combine.
Combine: Add chicken, spinach, mandarin oranges, craisins, green onion, parmesan cheese, and toasted almonds. Add more dressing on top (you may not want to use it all). Toss everything to combine and serve.
Meal Prep Instructions (for Mason Jar Salads):
Divide the dressing between four quart-size mason jars. Add pasta, chicken, other toppings, and add spinach last. Secure the lid refrigerate for 3-5 days (depending on freshness of ingredients). To eat, pour mason jar salad out into a bowl, and enjoy.
More Pasta Salad Recipes:
- Chicken Caesar Pasta Salad
- Teriyaki Pasta Salad
- Street Corn Pasta Salad
- Cold Noodle Salad
- Pesto Tortellini
- Italian Pasta Salad
- Orzo Salad
- Pesto Pasta Salad
- Tuna Pasta Salad
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Chicken Pasta Salad
Ingredients
- 8 ounces farfalle pasta (white or whole wheat) (225 grams)
- 2 cups cooked chicken , chopped (300 grams)
- 2 ounces baby spinach leaves (100 grams)
- 1 11 ounce can mandarin oranges drained
- 1/2 cup dried cranberries (60 grams)
- 2 green onions , chopped
- 1/3 cup freshly grated parmesan cheese (30 grams)
- 1/3 cup slivered almonds toasted, (30 grams)
Dressing:
- 2 Tablespoons olive oil
- 2 Tablespoons plain Greek yogurt , or mayonnaise
- 2 teaspoons dijon mustard
- 3 Tablespoons honey
- Zest from 1 orange and lemon
- Juice from ½ of an orange and lemon
- ½ teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Make dressing by combining all ingredients and whisking until smooth. Refrigerate until ready to use.
- Cook pasta according to package directions. Drain and rinse with cold water.
- Assemble: Add pasta to a large bowl. Add ¼ cup dressing and toss to combine. Add chicken, spinach, mandarin oranges, craisins, green onion, parmesan cheese and toasted almonds and toss.
- Drizzle dressing over the top (to taste, you may not want to use it all), and toss everything to combine. Serve immediately.
Notes
Nutrition
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I originally shared this recipe July 2017. Updated November 2019 and January 2025.
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Our Baked Brie recipe couldn’t be easier, wrapped in a flakey puff pastry and baked until the cheese is melted and gooey. We love to serve it on a platter with apples, baguette slices, crackers, grapes, and figs. How to Bake Brie: Roll puff pastry: Lightly flour a surface then place puff pastry on top.…]]>
Our Baked Brie recipe couldn’t be easier, wrapped in a flakey puff pastry and baked until the cheese is melted and gooey. We love to serve it on a platter with apples, baguette slices, crackers, grapes, and figs.
Baked Brie is the easiest appetizer that’s ready to impress.
In my opinion, the only thing better than a beautiful charcuterie board with fresh brie cheese included on it, is Baked Brie; it takes the whole brie eating experience to the next level and is such a beautiful appetizer to make for holidays and parties. It feels very fancy but the prep is minimal and easy. You can even prep the whole brie, wrapped in puff pastry, days ahead of time, so it’s ready to pop in the oven. And it’s easy to make beautiful by surrounding it with pops of color and texture from apples, grapes, pears, bread and crackers, for dipping in that melted brie and jam.
If you love fun and beautiful party appetizers like this, try my Blistered Shishito Peppers, Bacon Wrapped Dates, Burrata Appetizer, and Tomato and Basil Bruschetta.
How to Bake Brie:
Roll puff pastry: Lightly flour a surface then place puff pastry on top. Use a rolling pin to gently roll the puff pastry into an 11×11 inch square then transfer to a piece of parchment paper.
Add brie and toppings: Place brie wheel in the middle of the puff pastry. (I recommend thinly slicing the top layer of rind off, but it’s not required). Add brie toppings by smoothing jam into an even layer on top of the cheese then sprinkle on nuts, rosemary, a drizzle of honey, and a sprinkle of flake salt.
Wrap: Grab one corner of puff pastry and pull it over the cheese and toppings then brush the top of the corner with egg wash. Pull the next corner up and fold it over the puff pastry, the egg wash will help them seal together. Brush the top with egg wash then repeat process with other corners. The pastry should be evenly around the cheese. Brush entire outside of pastry with egg wash.
Bake: Score the top with a sharp knife to make a few shallow slits so the steam can escape. Place brie (on parchment paper) on a baking sheet and bake at 400°F for 30 minutes. Take it out to rest for 10 minutes before serving. Serve baked brie puff pastry on a platter surrounded by apple slices, crackers, baguette slices, grapes, and figs. Use a knife and spoon to cut and serve the brie.
Make Ahead and Reheating Instructions:
To Make Ahead: The whole baked brie can be assembled and wrapped in puff pastry ahead of time, but don’t brush the egg wash on top until right before baking. Wrap the assembled brie tightly in plastic wrap and refrigerate for up to 2 days (depending on the freshness of the brie).
To Reheat: This delicious baked brie with jam will stay melty for about 15 minutes and spreadable for about 30 minutes. You can rewarm it in the microwave for a few seconds or in the oven on warm for a few minutes until it’s a spreadable consistency again.
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Baked Brie in Puff Pastry
Ingredients
- 8 oz brie cheese wheel*
- 1 sheet puff pastry
- egg wash: 1 egg white + 1 Tbsp water
Topping Options:
Instructions
- Thaw puff pastry: Remove puff pastry from the fridge 30 minutes before assembling, to allow it to thaw. Keep brie refrigerated until assembly.
- Preheat oven to 400 degrees F.
- Roll out puff pastry: Remove the puff pastry from its packaging and place it on a lightly floured surface. Use a rolling pin to gently roll it into an 11×11 inch square. Place puff pastry on a piece of parchment paper.
- Add brie and toppings: Place brie cheese wheel in the center. I like to thinly slice the top layer of rind off, but that’s optional, as the rind is edible. Add jam, smoothing into an even layer, followed by nuts, rosemary, and a drizzle of honey if desired. Add a sprinkle of flakey salt if desired.
- Wrap: Pull one corner of the puff pastry up and over the cheese and toppings. Brush the top of that corner with a thin layer of egg wash. Pull the next corn up and fold it over the puff pastry, sealing them together. (The egg wash will help stick the puff pastry together). Brush the top with egg wash. Repeat with the other corners, smoothing the pastry evenly around the cheese. Brush the entire outside with egg wash.
- Bake: Use a sharp knife to make a few shallow slits in the top of the pastry, for steam to escape. Place wrapped brie on the parchment paper, on a baking sheet. Bake for 30 minutes. Remove from oven and rest for 10 minutes before serving.
- Serve: Place a small knife or spoon next to the brie for serving. Serve with apple slices, grapes, figs, and some crackers and baguette slices for spreading the melty cheese.
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I originally shared this recipe December 2022. Updated December 2024.
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This delicious Bacon Wrapped Dates recipe (aka Devils on Horseback) has a date stuffed with creamy goat cheese and wrapped in crispy bacon. The homemade glaze takes it over the top and makes it one of the absolute best appetizers! How to make Bacon Wrapped Dates: Glaze: Make the glaze by combining maple syrup, cilantro,…]]>
This delicious Bacon Wrapped Dates recipe (aka Devils on Horseback) has a date stuffed with creamy goat cheese and wrapped in crispy bacon. The homemade glaze takes it over the top and makes it one of the absolute best appetizers!
Bacon Wrapped Dates are the appetizer that steals the show.
This has got to be one of my favorite appetizer recipes! I love trying new foods and am often inspired by restaurants, which is what happened with these Bacon Wrapped Dates. They are inspired by the “Devils on Horseback” appetizer I enjoyed at The Pearl restaurant in Dublin, OH. I personally love the goat cheese center, but you can leave it out if you want or replace it with an almond. They simple but sure to impress, and I can’t wait for you to try them.
Some other fun and impressive party appetizers to try include Jalapeño Poppers, Blistered Shishito Peppers, Pepper Jelly, and Easy Homemade Crab Cakes.
How to make Bacon Wrapped Dates:
Glaze: Make the glaze by combining maple syrup, cilantro, red pepper flakes, and sweet onion.
Prep Dates: Use a knife to make a lengthwise slit in the center of the date and remove pit (if needed).
Assemble: Slice bacon strips in half. Scoop a teaspoon of goat cheese inside the date and wrap a piece of bacon around each date, securing with a toothpick. Arrange on a metal cooling rack on top of an aluminum lined baking sheet. Lightly brush a coating of the glaze over each date (save the rest).
Bake at 400°F for 15-25 minutes, until bacon is crispy. Remove from oven and drizzle with remaining glaze. Serve warm or at room temperature. Refrigerate after 2 hours of sitting out. Store leftovers in the refrigerator for 2-3 days.
Make Ahead and Freezing Instructions:
To Make Ahead: fully assemble the dates with the goat cheese and bacon wrapped around them, cover and refrigerate for up to 48 hours (depending on how fresh the bacon is).
Store: leftovers covered in the refrigerator for 2-3 days.
To Freeze: Follow the steps to assemble the bacon wrapped dates with the goat cheese and securing the wrapped bacon with a toothpick. Arrange in a freezer safe container and keep in the freezer for up to 1 month. Thaw in the refrigerator before continuing the recipe with brushing on the glaze and baking.
Recipe Variations:
- Cheese: Swap out goat cheese for your favorite soft cheese like boursin, cream cheese, bleu cheese, or omit the cheese altogether.
- Nuts: Instead of the cheese, use a crunchy almond stuffed inside the date, instead.
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Bacon Wrapped Dates
Ingredients
- 12 slices bacon , thin cut
- 24 medjool dates , fresh, pitted
- 4 oz goat cheese , chèvre, plain
Glaze:
- 1/4 cup pure maple syrup
- 1 Tablespoon fresh cilantro , finely chopped
- 1 Tablespoon sweet onion , minced
- pinch crushed red pepper flakes , if desired
Instructions
- Preheat oven to 400 degrees F. Place a metal cooling rack on top of a baking sheet lined with aluminum foil or parchment. (I like to cook the dates on a baking tray, to allow air to circulate under them, for crispy bacon).
- Make glaze by stirring the glaze ingredients together. Set aside.
- Fill dates: Cut a slit in the center of the dates, lengthwise. Remove pit, if needed. Stuff the opening with a teaspoon of cheese.
- Wrap in bacon: Cut bacon strips in half and wrap the bacon around each date, securing it with a toothpick. Place on prepared baking sheet. Brush a light coating of maple syrup glaze over each (reserve the extra).
- Bake at 400 degrees for 15-25 minutes, or until bacon is crisp. Remove from oven and drizzle with any remaining glaze.
- Serve warm or at room temperature (refrigerate after 2 hours sitting out). Leftovers will keep for 2-3 days in the fridge.
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I originally shared this recipe December 2022. Updated December 2024.
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This classic Waldorf Salad recipe has fresh grapes, apples, celery, walnuts, and raisins in a creamy homemade dressing. We serve it over Boston Bib lettuce, and it’s an easy salad you can whip up in 10 minutes. How to make Waldorf Salad: Prep Ingredients and Make Dressing: Toss the apples in lemon juice then add…]]>
This classic Waldorf Salad recipe has fresh grapes, apples, celery, walnuts, and raisins in a creamy homemade dressing. We serve it over Boston Bib lettuce, and it’s an easy salad you can whip up in 10 minutes.
A Waldorf Salad that’s worth the hype.
There are a few recipes that will always remind me of my mom, and this easy Waldorf Salad recipe is one she made often. Waldorf salad has actually been around since the late 1800’s, when it was created at the Waldorf-Astoria hotel in NY, and although there are many variations of it they all contain the typical Waldorf Salad ingredients: apples, grapes, celery, nuts, and a mayonnaise-based dressing.
It’s quick to make and serve with any main dish, like Marinated Flank Steak, Braised Short Ribs, Prime Rib, or Baked Salmon.
And don’t miss my other salad recipes, like Broccoli Salad, Cold Noodle Salad, or Orzo Salad.
How to make Waldorf Salad:
Prep Ingredients and Make Dressing: Toss the apples in lemon juice then add celery, grapes, raisins, and walnuts. Combine mayonnaise, sugar, red wine vinegar, and pepper in a smaller bowl. Taste and add more mayonnaise or vinegar to your liking.
Combine: Pour in some of the dressing and stir (you may not want to use all of it). Cover and refrigerate until ready to serve. Enjoy cold, on top of bib lettuce or a large lettuce leaf.
Make Ahead and Storage Instructions:
To Make Ahead: prepare salad a few hours in advance and refrigerate until ready to serve.
Store leftovers in an airtight container in the refrigerator for 2-3 days, but it is best enjoyed the first day.
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Waldorf Salad
Equipment
Ingredients
- 1 red apple (honey crisp, gala or red delicious), unpeeled and chopped into bite-sized pieces
- 1 green apple (golden delicious), unpeeled and chopped into bite-sized pieces
- 1 rib celery , sliced
- 1 cup red seedless grapes , halved
- 1/4 cup golden raisins
- 1/3 cup walnut halves
- 1/3 cup mayonnaise (or half Greek yogurt)
- 1 teaspoon granulated sugar
- 1 teaspoon red wine vinegar
- freshly ground black pepper , to taste
- Boston Bib lettuce , or romaine lettuce leaves
Instructions
- Salad: In a large bowl, toss the apples in lemon juice. Add celery, grapes, raisins and walnuts.
- Dressing: In a separate bowl, stir together the mayonnaise, sugar, red wine vinegar and pepper. Taste and adjust to your liking with a little extra mayonnaise or more vinegar.
- Combine: Coat apple mixture in desired amount of dressing (you may not want to use it all).
- Refrigerate until ready to serve. Serve cold, on top of bib lettuce or large lettuce leaf.
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I originally shared this recipe December 2016. Updated March 2020 and May 2022 and December 2024.
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