Рецепты закусок на праздник — 25 простых и вкусных идей

В одном видео вы найдёте 25 простых, красивых и очень вкусных закусок, которые идеально подойдут для праздничного стола. Все рецепты готовятся из доступных продуктов, не требуют много времени и отлично смотрятся на столе.
ЛУЧШАЯ БЛАГОДАРНОСТЬ – подписка на канал 😍, оценка видео 👍👍👍, репост и комментарий!

ИНГРЕДИЕНТЫ:
1. Канапе с апельсином 00:00
филе индейки – 200 г
апельсин – 1 шт.
ананасы консервированные – 4 колечка
Маринад для мяса:
масло растительное – 2 ст. л.
соевый соус – 2 ст. л.
перец черный молотый – по вкусу

2. Канапе с шампиньонами 2:17
филе индейки – 200 г
шампиньоны консервированные – 1 банка
огурец длинный – 1 шт.
листья салата – 2-3 листа
перец сладкий – 1 шт.
Маринад для мяса:
масло растительное – 2 ст. л.
соевый соус – 2 ст. л.
перец черный молотый – по вкусу

3. Закуска с тунцом, яйцами и оливками 3:32
тунец в масле — 1 баночка (170 г)
масло сливочное — 30 г (комнатной температуры)
яйца вареные — 4 шт.
оливки зеленые — 20 шт.
хлеб для гренок — около 20 ломтиков
укроп — для украшения

4. Закуска с грибами и сыром 5:39
шампиньоны – 500 г
сыр – 200 г
соль

5. Закуска в тарталетках с колбасой и помидорами 6:57
сливочный сыр – 150 г
чеснок – 1 зубчик
соль – по вкусу
колбаса – 120 г
помидоры черри – 150 г
укроп – для украшения
тарталетки – 12 шт.

6. Закуска в корзиночках 8:38
корзинки песочные – 20-25 шт.
морковь – 2 шт.
яйца – 2 шт.
сыр плавленый – 80 г
чеснок – 1 зубчик
майонез
оливки
петрушка

7. Канапе с оливками 11:06
хлеб тостерный – 1/2 буханки
помидоры черри – 200 г
оливки зеленые – 1 банка
сыр сливочный с зеленью (Альметте) – 100 г
листья салата – 2-3 лист

8. Рулет с сырно-яичной начинкой с перцем 12:19
лаваш тонкий – 2 шт. (200 г)
сыр – 200 г
яйца – 6 шт.
перец сладкий – 2 шт.
майонез – 180 г
перец черный молотый
соль

9.Закуска рулетики с рукколой и сыром 15:47
ветчина – для рулетиков
сливочный или творожный сыр – для начинки
руккола – 2-3 веточки на рулетик

10. Бутерброды с селедкой 16:43
ржаной хлеб – 6 ломтиков
вареные яйца – 4 шт.
укроп – небольшой пучок
зеленый лук – небольшой пучок
майонез – для заправки
горчица зернистая – 2–3 ч. л.
филе сельди – 200–250 г
соль – по вкусу
перец черный молотый – по вкусу

!!! ПРОДОЛЖЕНИЕ ИНГРЕДИЕНТОВ !!!
!!! В ПЕРВОМ КОММЕНТАРИИ !!!
⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇

11. Закуска с красной рыбой 19:33
12. Закуска на шпажках с лимоном 24:23
13. Закуска в корзиночках 26:05
14. Рулет с колбасой и морковью 28:13
15. Канапе с мини моцареллой, вялеными томатами и оливками 31:21
16. Закуска “Волованы” 32:52
17. Рулет с крабовыми палочками 39:13
18. Бутерброды со шпротами 42:45
19. Канапе с колбасой, фетой и оливками 44:57
20. Закуска в корзиночках из лаваша 45:49
21. Нежный рулет с печенью и клюквенным соусом 49:15
22. Закуска с виноградом и сыром 55:33
23. Закуска яичные рулетики 57:34
24. Тарталетки с крабовыми палочками 1:01:06
25. Бутерброды «Елочки» 1:02:29

Hello everyone. The holidays are coming soon, and in this video I want to share with you a selection of appetizers that will brighten up any holiday table and delight your guests. First, let’s prepare canapés with orange, pineapple, and turkey fillet. First, let’s prepare the meat. Take approximately 300-350 g of turkey fillet. Cut it into flat pieces. Each piece should be approximately 1-1.5 cm thick. This amount of fillet is enough for making two types of canapés. Pour 2 tablespoons of vegetable oil and 2 tablespoons of soy sauce into a bowl. Season with ground black pepper and stir. Place the prepared fillet pieces in this sauce. Mix everything so that the sauce is evenly distributed over the meat and leave to marinate for 20-30 minutes. While the fillet is marinating, prepare the remaining ingredients. Cut the canned pineapple rings into pieces. You can also use pre-cut pineapple pieces. Take 1 orange and trim off the peel and membrane. Carefully cut out each orange segment with a knife, removing the membrane. Cut the prepared orange segments into pieces. The fillet is already marinated. Grease a well-heated grill pan with vegetable oil. Place the marinated meat pieces on it. Fry the meat until done, first on one side, then on the other. You can also fry the fillet in a regular frying pan or bake it in the oven. Remove the cooked fillet from the pan and let it cool. Cut the cooled fillet into small pieces. Make canapés. Thread a slice of orange, pineapple, fried meat, pineapple, and orange onto a skewer. Prepare all the canapés in this way. The canapés with orange, pineapple, and turkey fillet turned out delicious and unusual. They perfectly combine the sweet and sour flavor of fruit with the aromatic and tender turkey. They’re easy to prepare and always a hit. The second dish we’ll make is canapés with turkey, mushrooms, and cucumber. We’ve already prepared the turkey fillet for the first canapé, so let’s prepare the remaining ingredients. Cut off the top and bottom of one bell pepper. Remove the seed pod. First, cut the pepper into strips, then into small squares. Cut the cucumber into slices approximately 15 mm thick. Then, cut these slices in half to form two half-moons. Assemble the canapés. First, thread a marinated mushroom onto a skewer, then a slice of pepper. Tear off a piece of lettuce and fold it in half or three times. Thread a lettuce leaf and a slice of turkey onto the skewer. Insert everything into the prepared cucumber. Continue making all the canapés on skewers in this manner. I also have other canapé options on my channel; check them out by following the link on the screen or in the description below the video. The turkey, mushroom, and cucumber canapés turned out delicious and beautiful. They’re quick and easy to prepare, and they look festive on the table. You can substitute ham for the turkey if desired. For the third course, we’ll prepare an appetizer with tuna, olives, and eggs. This appetizer is beautiful and filling, perfect for a holiday table. Place one can of tuna in oil in a sieve and let it sit for 10 minutes. Make sure all the liquid drains off. I used a 170g can of tuna. Place the drained tuna in a bowl and add 30g of room-temperature butter. Blend everything with an immersion blender until smooth. It’s very important to drain all the liquid from the tuna before blending, and it’s best to use tuna in oil rather than in its own juices. Fill a piping bag with the prepared mixture. I used a closed star tip. Cut 4 hard-boiled eggs into slices. You can use a knife, but it’s quicker and more accurate to use an egg slicer like this one. Place the bread croutons on top. Place an egg circle with the yolk on each crouton. Pipe the tuna mixture on top of the egg using a star tip. This amount of tuna mixture was enough for 20 of these appetizers. Top each appetizer with a green olive. Garnish with small sprigs of dill. Arrange the appetizer beautifully on a platter. Serve. This appetizer with tuna, egg, and olives turned out not only delicious but also impressive. The tender tuna mixture, combined with the egg and crispy croutons, creates a harmonious flavor, while the olive and dill add a fresh touch. This appetizer is quick and easy to prepare, and the result will pleasantly surprise your guests. For the fourth appetizer, we’ll prepare a mushroom and cheese appetizer. It’s very simple and quick to prepare, and it’s eaten like sunflower seeds. First, let’s prepare the ingredients. Cut 200 g of cheese into cubes approximately 1.5 cm in size. It’s best to use cheese for the appetizer, rather than a cheese product. Wash 500 g of champignons and break off the stems. We won’t need the stems; you can use them to make, for example, a delicious mushroom soup or mushroom gravy. For this appetizer, it’s best to use medium-sized, not overripe mushrooms. Place the prepared mushrooms cap-side down in a baking dish or on a baking sheet. Lightly salt the mushrooms. Place a cube of cheese in each mushroom cap. Place everything in the oven preheated to 180 degrees Celsius. Bake for about 10 minutes, until the cheese is set. The mushroom and cheese appetizer turned out delicious and light. It’s very quick and easy to prepare. The fifth dish we’ll make is a tartlet appetizer. It’s bright and very pretty, perfect for any holiday table. Take 150 g of cream cheese. Press 1 clove of garlic into it. Mix everything together. If the cheese isn’t salty enough, add a little more salt. Place the prepared cheese in the tartlets. Spread it lightly in the center of the basket. Cut the sausage into thin slices. Cut the sausage slices in half. You’ll need about 120 g of sausage. Wash the cherry tomatoes and cut them in half. You’ll need a total of 150 g of tomatoes. Place half a sausage slice in each basket. Place half a tomato in the center. Fill all the tartlets in this way. Finally, garnish each basket with dill. These ingredients made 12 tartlets. Arrange the appetizer on a plate and serve. The sausage and tomato tartlets turned out beautiful and delicious. They’re easy to prepare and look festive on the table. Next, we’ll prepare a simple and delicious appetizer in tartlets. The preparation is extremely simple and quick. Take 2 medium-sized raw carrots and grate them on a fine grater. Grate 2 hard-boiled eggs on a fine grater. Grate 1 processed cheese (80 g) on ​​a fine grater. To make the cheese easier to grate, I put it in the freezer for 30 minutes. Place the grated carrots, eggs, and cheese in a bowl. Add 1 clove of garlic through a press. Season everything with a little salt and ground black pepper. Season with about 2 tablespoons of mayonnaise. Mix everything well. Transfer the prepared filling to a pastry bag. I use a star tip, but you can do without one. Fill the shortbread tart shells with the prepared filling. This amount of filling is enough for about 20-25 tart shells. Garnish each filled shell with a parsley leaf. Add an olive. The appetizer is ready. This carrot-in-basket appetizer turned out beautifully and has a pleasant, piquant flavor. The carrots add lightness and juiciness, and the cheese adds richness. This filling can also be served on crackers or crispbread. Seventh, we’ll prepare bread canapés. They are original, simple, and delicious. Let’s prepare the ingredients. Cut the cherry tomatoes in half. Take a slice of toasted bread and cut off the edges. Roll the crumb out thinly with a rolling pin. Spread it with cream cheese. I spread it with Almette cream cheese with herbs. You can also spread it with Yantar processed cheese. Roll the bread into a roll. If the edges are unsightly, trim them with a knife. Cut the roll into 2 or 3 pieces, depending on the size of the toasted bread. Arrange the canapés. Place a piece of lettuce leaf on each prepared roll. Thread an olive and half a cherry tomato onto a skewer. Insert it into the bread roll. Arrange all the canapés in this manner. The bread canapés turned out delicious, beautiful, and filling. They’re easy to prepare and look absolutely gorgeous on the table. The eighth dish is a lavash roll with a cheese, egg, and pepper filling. It’s quick and easy to prepare, taking literally 15 minutes. It’s a great snack for every day or a holiday appetizer. Let’s prepare the ingredients for the filling. Grate 200 g of cheese on a fine grater. Cut 6 eggs into slices and then into small cubes. Cut off the top and bottom of the pepper. Cut lengthwise and cut out the seeds. Cut the pepper into small cubes. Place the grated cheese, prepared pepper, and chopped eggs in a bowl. Add a little salt and ground black pepper. Add 3-4 tablespoons of mayonnaise. Mix the filling well. Form the roll. Place the first sheet of lavash. Place half of the prepared filling on it. Distribute it evenly over the entire lavash. Do not put the filling slightly to the edge of the lavash away from you, so that it is easier to roll later and the filling does not fall out. Cover everything with the second lavash and press it lightly with your hands. Place the remaining filling on this lavash. We spread it over the entire lavash in the same way, leaving the edge of the lavash without filling. More different lavash rolls. We roll everything into a roll. We try to do this carefully and roll it as tightly as possible. Wrap the roll in cling film and put it in the refrigerator to rest. Cut the finished roll into portions. The lavash roll turned out very tasty and filling. The pepper gives it a special zest and beauty. It’s simple and quick to prepare, and you get a lot of it. I highly recommend trying it. Next, we’ll prepare a very simple appetizer, which is ready in literally 5 minutes. The appetizer is delicious and filling. Take thinly sliced ​​ham and place it on the table. Spread a strip of cream cheese on it. You can also use cottage cheese. If you don’t have a pastry bag, you can spread the cheese over the ham with a spoon. Place 2-3 sprigs of arugula next to the cheese. Roll everything up. You can use balyk or sausage instead of ham. The main thing is that the pieces are thinly sliced ​​and large enough to roll up. We prepare the entire appetizer using this method. The appetizer rolls with arugula and cheese turned out very appetizing and filling. The meat goes perfectly with the cream cheese and aromatic fresh arugula. Next, we’ll make herring sandwiches. They’re delicious, beautiful, and have a familiar taste from childhood. Grate the hard-boiled eggs on a coarse grater. You’ll need 4 eggs in total. Chop a bunch of dill and green onions into small pieces. Add the herbs to the eggs. Salt everything to taste and season with ground black pepper. Dress with mayonnaise and mix. The filling is ready. Cut the rye bread into slices. Cut each slice in half. Place the bread in a dry, heated frying pan. You can add a little vegetable oil to the pan if desired. Fry on one side over low heat until crispy. Place the finished bread, toasted side up, on a plate and let it cool. Place the prepared filling on each slice of cooled bread. Spread about 1/2 teaspoon of grainy mustard over the filling. Lightly spread it over the filling. Cut the herring fillet into portions. I cleaned and deboned the herring beforehand. Place the prepared herring pieces on sandwiches. Garnish the sandwiches with a small sprig of dill. Arrange everything beautifully on a platter and serve. The herring sandwiches turned out beautiful and delicious. The unusual presentation immediately draws the eye to this dish. These sandwiches are perfect for a holiday table. Next, we’ll prepare a delicious appetizer that will not only be a treat for your guests but also a visual highlight for any holiday table. First, let’s bake the layers. Take a sheet of store-bought unleavened puff pastry and roll it out to cut out a circle. My dough is rectangular, so I folded it in half. Cut out a circle with a diameter of 21 cm. Transfer the dough to parchment paper. Then, place it on a baking sheet. Fold another sheet of dough in the same way and roll it out on parchment paper. Each sheet weighs approximately 220 g. Cut out another circle with a diameter of 21 cm. Use a knife to cut the resulting circle of dough into 12 equal pieces. Transfer everything to the baking sheet along with the first circle. Crack 1 egg into a small bowl and beat it with a fork. Brush the top of the dough with a beaten egg. Sprinkle the cut circle with flaked almonds. Place the entire dough in an oven preheated to 200 degrees Celsius. Bake for about 20 minutes. While the dough is baking, prepare the filling. Finely chop a small bunch of dill. Place 200 g of cream cheese and 200 g of mascarpone cream cheese in a bowl. Add the chopped dill. Season everything with ground black pepper. Mix until smooth. The cakes are baked. Let them cool. Assemble the appetizer. Place the uncut round cake on a platter. Press it down with your hands to partially flatten it. Evenly spread the prepared cheese filling over it. Do not spread all the filling; reserve about 80 g for decoration. If desired, you can lightly grease the dish with cream cheese to prevent the appetizer from slipping when carrying it. Place pieces of salted red fish on top of the cheese filling. I used 120 grams of red fish for this appetizer. Set aside a small piece of fish for later use. Place the sliced ​​baked triangles on top. At this stage, it’s convenient to cut the appetizer into portions. Cut the piece of fish that you set aside earlier into very small cubes. Place the chopped fish in the reserved butter cream for decoration. Mix everything together. Transfer the cream to a piping bag. Trim off the tip evenly. Decorate the appetizer with cream. Pipe a small mound of cream on each piece. Place another mound of cream in the center. Garnish each piece with small sprigs of dill. The appetizer is ready to serve. The red fish appetizer turned out very beautiful and delicious. This appetizer combines buttercream and salted fish perfectly. The puff pastry layers give it a unique and festive look. It’s easy and quick to prepare, perfect for a holiday table. Next, we’ll prepare a very quick appetizer, which takes literally 10 minutes. This appetizer is served on skewers, making it perfect for any holiday table. First, let’s prepare the ingredients. Cut 150 g of cheese into roughly equal cubes, about 1.5 cm in size. I use Gouda, but you can use any cheese you like. Wash the lemon and cut it in half. Cut the lemon half into thin slices. Assemble the appetizer. Thread one end of the lemon through the rind onto a skewer, then place a pitted olive on top. Secure the other end of the lemon. Finally, thread a cube of cheese onto the skewer. Assemble the entire appetizer in this manner. I made half the canapés with green olives and the other half with black olives. 150g of cheese, 1 lemon, and a 280g jar of olives were enough for 35 canapés on skewers. Arrange the appetizer beautifully on a platter and serve. The lemon, olive, and cheese appetizer turned out beautiful and delicious. It’s easy to prepare, and the ingredients are readily available. Next, we’ll make a very quick appetizer in tartlets. It’s incredibly simple to make and delicious. Take the parsley and chop it with a knife. Set aside a few sprigs for garnish. You can also use dill or dried herbs of your choice instead of parsley. Place 200g of cream cheese in a bowl. You can use, for example, Philadelphia or Cream Cheese. Sprinkle with the prepared herbs. Add 1-2 cloves of garlic through a press. Add a little salt and season with ground black pepper. Mix the filling thoroughly. Place the mixture in a piping bag. You can use a regular heavy-duty bag instead. Cut off a small tip. Fill the tartlets. I use shortbread tartlets, but waffle tartlets are also suitable. Small tartlets are best for this appetizer. This amount of filling was enough for 17 tartlets. Cut the cherry tomatoes into quarters. Place a tomato slice on each tartlet. Garnish the appetizer with a parsley leaf on the side. Display the finished appetizer beautifully on a platter. Serve. The tartlets are very beautiful and delicious. They take literally 5 minutes to prepare and require very few ingredients. Be sure to make them; they are very tasty and fresh. Fourteenth, prepare the lavash with sausage and carrots. This appetizer is made with very basic ingredients and makes a lot. First, let’s prepare the ingredients. Grate about 200 g of fresh carrots on a coarse grater. First, cut 150 g of cooked-smoked sausage into circles, then cut the circles into small cubes. You can also use cooked sausage and grate it on a coarse grater. Grate 150 g of cheese on a coarse grater. Finely chop a bunch of herbs with a knife. I used parsley and dill. Assemble the roll. Place the first sheet of lavash bread and spread it with mayonnaise. You can use cream cheese or a soft processed cheese, such as Yantar, instead of mayonnaise. Place the grated carrots on top, spreading them evenly over the entire sheet of lavash. Leave the filling slightly behind the edge of the lavash, so that it will be easier to roll and the filling won’t fall out. Lightly salt the carrots. Sprinkle with grated cheese, distributing it evenly over the entire sheet of lavash. Cover with a second sheet of lavash and press it lightly with your hands to press it into the filling. Spread the lavash with mayonnaise. You’ll need about 150-200 grams of mayonnaise for the roll. Evenly spread the sliced ​​sausage on the lavash. Sprinkle with herbs. Roll the lavash with the filling into a tight roll. Wrap the roll in cling film and refrigerate. Cut the finished roll into portions. This lavash roll with sausage and carrots turned out very tasty and colorful. The sausage adds heartiness, and the carrots add juiciness. The roll is easy to prepare, and all the ingredients are readily available. Next, we’ll prepare canapés with mini mozzarella, sun-dried tomatoes, and olives. They’re very simple and quick to make. Take slices of square bread and trim the edges. Cut each piece of bread into 8 roughly equal pieces. I used white toast bread for these canapés, but rye bread would also be delicious. Cut each mini mozzarella ball in half. You’ll need 1 pack of mozzarella, weighing 285g. Assemble the canapés. Place a slice of bread on top, add a sun-dried tomato, cover with half a mozzarella, and top with an olive. Secure everything with a toothpick or skewer. Use this method for all the canapés. For variety, I made 15 canapés with black olives and 15 canapés with green olives. Display the appetizer beautifully on a platter. These canapés with bread, vegetables, and mozzarella turned out delicious. They’re incredibly simple and quick to make. All the ingredients go together beautifully. Next, we’ll prepare a vol-au-vent appetizer. We’ll make it with three different fillings. This appetizer looks beautiful on the table and is delicious. Take a sheet of unleavened puff pastry and roll it out to a thickness of about 3 mm. Each sheet of dough weighs 225 g, so I roll it out about twice as thick. Cut circles with a diameter of 5.5 cm from the rolled out dough. Transfer half of the circles to a baking sheet lined with parchment paper. Prick all the circles with a fork. Cut another circle with a diameter of 4 cm from the center of the other half of the circles; we only need the rim for the vol-au-vents. Place the remaining dough in a pile. Don’t knead the crumpled dough. Roll it out again and cut out circles. For the vol-au-vents, I used two sheets of unleavened puff pastry, weighing a total of 450 g. Crack one egg into a small bowl and beat with a fork. Brush all the circles on the baking sheet with the beaten egg. Place the dough rings on top. Brush them with egg as well. I got about 40 vol-au-vents from this amount of dough. Place everything in the oven preheated to 180 degrees Celsius. Bake for about 20 minutes. Prepare the first filling for the vol-au-vents. Cut about half a can of pitted black olives into small pieces. Cut a few olives in half. They will be needed for decoration. Grate 80 g of cheese on a fine grater. Grate 1 hard-boiled egg on a coarse grater. Add the chopped olives. Add 1 clove of garlic through a press. Season everything with mayonnaise and mix well. Fill the baked vol-au-vents with the prepared filling. Place half an olive on top. This amount of filling is enough for 15 vol-au-vents. Prepare the second version of the vol-au-vent filling. Wash 200 g of mushrooms and cut them into slices, then into small cubes. Finely dice 1 onion. Place the mushrooms in a hot frying pan. Cook over high heat until all the liquid has evaporated. Once all the liquid has evaporated, pour a little vegetable oil over the mushrooms. Add the chopped onion. Fry everything until the onion is tender. Take 100 ml of sour cream and add 1 tablespoon of flour. Mix everything until smooth. Once the mushrooms and onions are fried, add the prepared sour cream. Season the filling with salt to taste and ground black pepper. Mix everything and cook for another 1-2 minutes. Remove from heat and let cool. Fill the vol-au-vents with the cooled mushroom filling. Try to pile the filling up. This amount of filling is enough for about 20 vol-au-vents. Tear the lettuce leaves into small pieces. Decorate the top of the vol-au-vents with the lettuce pieces. Let’s prepare the third filling. Place cream cheese in a pastry bag fitted with a star tip. I used Almette cheese with herbs. Fill the top of the vol-au-vents with the cream cheese. Finely chop a sprig of dill. Sprinkle the dill around the edge of the filling. Top with red caviar. Arrange the vol-au-vents with different fillings on a serving board or platter. For a more attractive presentation, I placed the black olive vol-au-vents in the center, followed by mushroom and herb vol-au-vents around the circle. And the third row was filled with red caviar vol-au-vents. The dish is ready to serve. The vol- au-vent appetizer with three types of filling turned out beautiful and impressive. It’s easy to prepare. The vol-au-vents themselves can be baked in advance and stored in a bag or container to prevent them from drying out. Next, we’ll prepare a lavash roll with crab sticks. It’s beautiful and has a rather unusual filling. This roll immediately catches the eye on the table. It’s easy and quick to prepare. First, prepare the ingredients. Cut 200 g of crab sticks in half lengthwise. Then cut them into small pieces. Grate 3 hard-boiled eggs on a coarse grater. Mash 150 g of feta cheese with a fork into smaller pieces. Prepare the roll. Place the first sheet of lavash and grease it with mayonnaise. You can use cream cheese or processed cheese “Yantar” instead of mayonnaise. Place the grated eggs on the prepared lavash, distributing them evenly over the entire lavash. Leave the filling slightly behind the edge of the lavash, so that it is easier to roll later and the filling does not fall out. Place lettuce leaves on top of the eggs. Cover everything with a second lavash, pressing it down slightly. Grease this lavash with mayonnaise as well. You will need about 150 g of mayonnaise for one roll. Spread canned corn evenly over the pita bread; you’ll need about 100g. Arrange the sliced ​​crab sticks on top. Distribute them evenly, leaving a small space around the edge of the pita bread. Next, add a layer of feta cheese. Using a fork, separate the feta cheese into small pieces. Roll the roll up, trying to make it as tightly as possible. Wrap the roll in cling film and refrigerate until firm. Cut the finished roll into portions. Arrange it beautifully on a platter and serve. This pita bread roll is both beautiful and delicious. It combines all the ingredients perfectly. The greens add freshness, the eggs add fillingness, and the feta cheese adds a pleasant salty flavor. Be sure to make this appetizer roll and delight your family and friends. Next, we’ll make some sprat sandwiches. These are unusual, bright, and immediately eye-catching. They’re easy to prepare. Place the sliced ​​baguette on a baking sheet. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Let the bread dry for about 5-7 minutes. Prepare the filling. Take 2 hard-boiled eggs and chop them into pieces directly into the bowl of a food processor. Also, chop 2 processed cheese slices, weighing a total of 150 grams . Add 2 pickles . Add a large bunch of parsley and dill, cut into several pieces. Add 1 tablespoon of mayonnaise. Blend until smooth. You can add a little salt if desired, but remember that the cucumbers, cheese, and mayonnaise are already salted. Place the prepared mixture in a piping bag. You can use a regular plastic bag instead. Cut off the tip of the bag. The baguette has dried a bit; remove it from the oven. Spread the green egg and cheese mixture on the prepared baguette slices. You can use a spoon, but spreading it from a bag is neater, prettier, and quite quick. Top each sandwich with one sprat. I used one and a half 190g cans of sprats . The prepared spread was enough for the entire baguette. In total, I got 32 sandwiches. Arrange the appetizer beautifully on a platter and serve. The sprat sandwiches turned out beautiful and unusual. They are easy to prepare and very tasty. Next, let’s prepare some light canapés. Cut the sausage into thin slices or buy it already sliced. Cut small cucumbers into slices about 1 cm thick. Cut the feta cheese into cubes about 1.5 cm. Arrange the canapés. Place a slice of cheese on top of the cucumber. Fold the sausage slice in quarters. Place a pitted olive on top of the folded sausage and secure them with a skewer. Use the same skewer to pierce a slice of cheese and cucumber. We assemble all the canapés using this principle. The canapés turned out very tasty and beautiful. All the ingredients go perfectly together. Next, we’ll make the lavash baskets with filling. They are bright, beautiful, and very tasty. The preparation is extremely simple. Take thin lavash and cut out circles. To speed things up, I fold it in half. Cut out circles with a diameter of 11 cm. For 12 circles, I needed thin lavash weighing 150 grams. Place the cut out lavash in a muffin tin. Form the baskets with your hands like these. For the filling, take 150 g of ham and cut it into small cubes. Dice the tomatoes as well. You will need 1 medium-sized tomato. Grate 130 g of cheese on a coarse grater. Cut the pitted black olives into rings. I used 1 can of olives weighing 270 g . Crack 2 eggs into a bowl. Add a little salt. Whisk until smooth. Add the sliced ​​ham, tomatoes, and grated cheese to the eggs. Sprinkle with olives. Set aside a small amount of olives for garnish. Mix everything together. Fill the lavash baskets with the prepared mixture. This amount of filling is enough for approximately 12 baskets. Place the remaining olive rings on top of the filling for garnish. Place everything in the oven preheated to 180 degrees Celsius. Bake for approximately 15-20 minutes. The appetizer is ready. Remove it from the molds and place it on a platter. Decorate each basket with parsley leaves. The lavash baskets are ready to serve. The lavash baskets with filling turned out very tasty, filling, and beautiful. They hold their shape perfectly and look great on a holiday table. These baskets can also be made for every day, as a snack. Next, we’ll prepare a tender roulade that will surely surprise you with its combination of flavors. It’s easy to make and truly festive! The roulade is made from the most readily available ingredients. First, prepare the filling. Bring boiling water to a boil, adding about 1/2 tbsp of salt. Add 300 g of chicken liver. I washed it first. After the water boils, cook the liver for about 15 minutes. Remove the cooked liver from the water and let it cool slightly. Don’t discard the liquid; we’ll need it later. Dice 1 onion. Grate 1 carrot on a coarse grater. Place the chopped onion in a frying pan with vegetable oil. Saute the onion until golden. Add the carrots to the onion. Stir and sauté for another 2-3 minutes, until the carrots are soft. Place the boiled chicken liver and sautéed vegetables in a chopper bowl. Pour in 3 tbsp of the liquid in which the liver was cooked. Chop . Check the consistency and add a little more liquid if necessary. Chop. Add about 70 g of soft butter. Chop again. Taste and, if necessary, add a little more salt and ground black pepper. Chop. The liver pâté is ready. Prepare the cranberry mousse. Pour 100 g of cranberries into a saucepan. I use frozen cranberries. Pour in 90 ml of water and add 80 g of sugar. Place everything on the stove. When the berries are soft, crush them with a spoon. Cook over medium heat for about 15 minutes after boiling. Immediately, while still hot, transfer the resulting mixture to a sieve. Strain the cranberry sauce through a sieve. Let cool at room temperature. Now let’s prepare the crust for the roulade. Crack 4 eggs into a bowl. Add 1 teaspoon of salt and 1 tablespoon of sugar. Mix everything lightly with a whisk. Pour in 180 g of flour. And pour in 50 g of melted butter. Mix as well as possible. Pour in about 1/4 of the milk and mix. Once everything is combined, add a little more milk. Do not add all the milk at once. This order of adding the ingredients ensures that the dough is lump-free and easy to knead with a whisk by hand. You will need a total of 360 ml of milk. Pour the prepared dough onto a baking sheet lined with parchment paper. My baking sheet is 42 x 35 cm. Spread the dough over the sheet and place in the oven preheated to 220 degrees Celsius (425 degrees Fahrenheit). Bake for 15 minutes. After 15 minutes, reduce the temperature to 180 degrees Celsius (355 degrees Fahrenheit) and bake for another 15 minutes. Remove the finished cake from the oven and let it cool. Remove the cooled cake from the parchment paper and turn it upside down. Spread the prepared cranberry sauce evenly over the entire cake. You can make this roulade without the cranberry sauce if you prefer. If you were making this roulade, would you use the cranberry sauce or would you prefer it without it? Share your thoughts in the comments. Next, spread the liver pâté over the cake. Spread it evenly over the cake. Roll everything into a tight roll. When rolling, be careful not to squeeze too hard, so the filling doesn’t leak out. Wrap the finished roll in cling film and refrigerate to set. I did it overnight. Once the roll is set, remove it from the film. Cut into portions about 1 centimeter thick. Place the roll on a platter and serve. This roll is not only beautiful but also incredibly delicious. The combination of tender dough, airy pâté, and cranberry tartness makes this roll truly special. Try it – I bet you will – and let me know what you think in the comments. I’d love your likes and feedback! Next, we’ll make an appetizer with grapes and cheese. It’s incredibly easy to prepare and looks beautiful on the table. This appetizer will please everyone, both adults and children. Cut the cheese into cubes about 1.5 centimeters in size. I use royal cheese. You’ll need 200g. I’ve already detached the grapes from the stem. Pierce each grape with a toothpick and pierce a cube of cheese. You’ll need about 250g of dark grapes. Dice the second type of cheese in the same way. This time, I’m using Gouda cheese. Pierce the pink grapes with a toothpick, and then pierce a cube of the prepared cheese. I needed 300g of Gouda cheese and about 300-350g of pink grapes. Arrange the prepared appetizer beautifully on a platter. First, place the canapés with dark grapes. Around them, place the canapés with pink grapes. The next circle is made with more dark grapes. My platter is 30cm long and 22cm wide. Finally, arrange the canapés with pink grapes. Place them sideways on a plate. The appetizer is ready to serve. This grape and cheese appetizer is very quick and easy to make. Grapes pair beautifully with cheese. This appetizer is perfect for any holiday table. Next, we’ll prepare a very simple appetizer. It’s quick and easy to prepare. This appetizer is eaten very quickly, so make a double batch. Crack 4 eggs into a bowl. Season the eggs with a little salt. Add 1 heaping tablespoon of sour cream. Add 15 g of starch. I use cornstarch, but potato starch will do. Whisk everything until smooth. Grease a preheated frying pan with a little vegetable oil. Fry pancakes from the prepared egg mixture. Fry each pancake on both sides. I made a total of 5 pancakes in a 24 cm diameter frying pan. Prepare the filling. Grate the processed cheese using a coarse grater. You’ll need about 200g of processed cheese. I used three 70g packs. Trim the top and bottom of the peppers. Remove the core with the seeds. First, slice the peppers into thin strips, then cut them into small cubes. Place the chopped peppers in a bowl with the grated cheese. Finely chop the dill with a knife. Add it to the bowl with the cheese. Press 1-2 cloves of garlic into the bowl. Add 2-3 tablespoons of mayonnaise. Mix everything well. Place one egg pancake and spread the filling on it. Spread it over the entire pancake. Cut the filled pancake into 8 equal parts. Roll each triangle into a roll. This method prepares the entire appetizer. Arrange the prepared appetizer beautifully on a platter. Serve. This egg roll appetizer is delicious and beautiful. It’s easy to eat and perfect for both everyday use and special occasions. This appetizer is quick and easy to prepare, using only basic ingredients. Next, let’s make the crab stick tartlets. This makes a light and tender appetizer that’s easy to make and looks great on a special occasion. First, let’s prepare all the ingredients. Cut 4 crab sticks lengthwise into quarters and cut into small cubes. Cut 1 small cucumber into small cubes. My cucumber is quite large, so I only use half of it. Dice 1 hard-boiled egg. Place the crab sticks, sliced ​​cucumber, egg, and 2 tablespoons of canned corn in a bowl. Season the filling with a little salt and pepper to taste. Season everything with about 1 tablespoon of mayonnaise and mix well. Fill the shortbread tartlets with the prepared filling. This amount of filling is enough for 15-20 tartlets, depending on their size. Garnish the tartlet with a parsley leaf and a peeled shrimp on top. The appetizer is ready to serve. The crab stick-filled tartlets turned out beautiful and delicious. They are very easy to prepare, and they look bright and appetizing on the table. And finally, let’s prepare the Christmas tree sandwiches. They are beautiful, unusual, and easy to make. Take toasted bread or a bread brick and cut out a triangle, trimming the corners. Spread the prepared bread with processed cheese. You can use cream cheese, caviar spread, or pâté instead of processed cheese. Cut a small cucumber in half. Slice the cucumber halves into slices. Slice the half circles as thinly as possible to make it easy to assemble the Christmas tree. Place cucumber half-circles on bread spread with cheese, imitating the branches of a Christmas tree. To create the top of the Christmas tree, cut the half-circles into quarters. Decorate the Christmas tree sandwich with red caviar. We prepare all sandwiches using this method. The Christmas tree sandwiches turned out beautiful and festive for the holidays. They are easy and quick to prepare. They will perfectly decorate the holiday table. If you liked these appetizer options, be sure to like and comment. Subscribe to my channel so you don’t miss new videos. This was Oksana Pashko. Cook deliciously! Cook with pleasure!