Welcome the New Year in style with these stylish and delicious Savoury Appetisers.
We wanted to share some of our favourite recipes with you – and best of all, they can be prepared in advance, leaving you a relaxed host.
New Year’s Eve is arguably the most festive night of the year. These simple, yet special, party food suggestions are a great way to start the year right.
Whether you’re planning an intimate celebration or a large gathering these Savoury Appetisers will be a hit at your party.
If hosting a large party, my preference is for a buffet. A buffet is one of the easiest ways of entertaining. Set out the food on a table and let your guests help themselves.
Enjoy these Savoury Appetisers, and check back in tomorrow for a selection of Sweet Treats which will be the perfect addition to your New Year’s Eve party.
Xx Alex and Faye
P.S. Looking for more inspiration? Check out our Top Ten Recipes of 2018!
These Smoked Salmon Bread Tartlets make the perfect Savoury Appetiser. They’re so simple to make, and the bread cases can be prepared the day before your party and stored in an airtight container.
Smoked Salmon Bread Tartlets
- 12 slices white or wholemeal sandwich bread thinly sliced with crusts removed
- 1/4 cup olive oil (or olive oil spray)
- 1/4 cup good quality egg mayonnaise
- 1/4 cup sour cream
- 1 1/2 tsp prepared horseradish (or to taste)
- 1 tbsp dill finely chopped
- black pepper freshly ground
- 150 g smoked salmon
- 1 tbsp dill for garnish
- 2 tsp baby capers (optional)
- Preheat oven to 180 Degrees C (350 F)
- Use a sharp knife to remove the crusts from 12 slices of bread. Using a rolling pin, roll each bread slice to flatten as thinly as possible. Using a 6cm/2 ½” round cookie cutter, cut 2 rounds from each slice.
- Brush the bread rounds on both sides with olive oil or spray each side with olive oil. Firmly press the bread rounds into two 12-hole patty tins.
- Bake for 12-15 minutes, turning pans halfway through cooking, until the cases are lightly browned.Remove from oven and transfer to wire racks to cool completely.
- Combine mayonnaise, sour cream, prepared horseradish, dill and black pepper in a small bowl. Adjust seasoning to taste, adding more horseradish, pepper or dill as required.
- Cut smoked salmon slices into 2 ½ cm/1” wide x 5 cm/2” strips. Arrange folds of salmon in each bread case.
- Spoon about a teaspoon of cream mixture onto the salmon. Serve topped with a sprig of dill and a couple of baby capers, if using.
- Serve as soon as possible after assembling.
- For easy entertaining you can make the filling and bread cases a day ahead. Store the bread cases in an airtight container. Cover the filling then refrigerate.
- Although the bread does not have to be completely fresh, it must not be dry as it will be difficult to roll.
- With mayo or sour cream based fillings it’s best to not prepare the cases too far in advance as the toasts will soften.
These exotic and fragrant Thai Style Chicken & Noodle Meatballs are oven baked and full of flavour. They are a tasty Savoury Appetiser to serve at your New Year’s Eve celebration. Make a big batch and freeze some for your next event! (They will last up to a month in the freezer, and are always good to have on hand.)
Thai Style Chicken & Noodle Meatballs
- 20 gm mung bean vermicelli noodles
- ½ cup chopped coriander leaves and some stems
- 1 kaffir lime leaf centre vein removed and the leaf chopped finely
- 50 ml coconut cream
- 2 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 tsp red curry paste – I use Mae Ploy – if using other brands you may need more
- 1 tsp crushed garlic
- 500 gm chicken mince
- 1 small carrot finely grated
- Soak the vermicelli noodles in cold water until softened, about 10 minutes. Drain them then pour on boiling water. Stand for about 2 minutes or until soft. Drain completely, turn onto a chopping board and cut into lengths about 3 cm. Set aside.
- Grease two 12-hole mini muffin pans.
- Preheat oven to 190 Degrees C (370 F).
- In a small food processor blend the coriander, kaffir lime leaf, coconut cream, fish sauce, lime juice, curry paste and crushed garlic until the herbs are finely chopped.
- Pour into a mixing bowl, add the grated carrot, vermicelli noodles and chicken mince. Mix well.
- Spoon the mixture into the two muffin tins, filling them to the top of each hole.
- Bake for 20-25 minutes until golden brown.
- Turn onto a wire rack to cool slightly. Serve immediately or refrigerate if using later.
A Savoury Appetiser doesn’t get much easier than my Pepperoni Pastries. These two ingredient canapes can be served hot from the oven, or at room temperature – and are delicious either way!
- 140 g salami or pepperoni
- 180 g butter puff pastry I used one sheet of Pampas
- Preheat your oven to 220 Degrees C (430 F)
- Using a cookie or pastry cutter, cut small rounds of pastry out – the size may depend on the size of the pepperoni/salami you are using. For this recipe, I used a 5cm cutter. It yields approximately 20 pastries from one sheet of puff pastry.Prick the pastry a couple of times with a fork.
- Slice your salami into thin slices.
- Top pastry with salami.
- Bake for 10 minutes. Place on a cooling rack if not serving immediately, otherwise – enjoy!
Asparagus wrapped in cheesy filo pastry is a Savoury Appetiser worthy of a special celebration but easy enough to prepare for casual drinks at home or as a snack. I know you will enjoy the tender asparagus inside the cheesy, crispy filo shell. If you would prefer a vegan option, switch out the Parmesan for a vegan cheese, or some mustard.
Asparagus and Parmesan Filo Rolls
- 3 sheets Filo pastry defrost overnight if frozen *
- 2 tbsp olive oil extra virgin
- 9 asparagus spears medium sized – washed and ends trimmed *
- 1/2 cup Parmesan cheese grated
- freshly ground black pepper
- Balsamic Glaze to serve optional
- Preheat your oven to 180 Degrees C (350 F)
- Remove one sheet of filo pastry and lay it on your work surface.
Ensure that the remainder of the filo is covered with cling wrap and a damp tea towel.*Brush the filo with a layer of olive oil.
- Place another layer on top and brush with oil, cheese and pepper until you have 3 layers.
- Cut the filo into 5 equal strips and then through the centre so you have 10 rectangles.
- Position an asparagus spear on the bottom edge of one of the filo rectangles and roll it up. Brush the tips of the asparagus and the top of the pastry with olive oil and place the rolls on a baking paper lined sheet pan, seam side down.*
- Bake until golden brown, approximately 15 minutes.
- Serve hot with Balsamic Glaze.
My Blue Cheese Puff Pastry Tarts are an elegant Savoury Appetiser, that is complimented perfectly with a glass of bubbles!
Blue Cheese Puff Pastry Tarts
- 1 sheet puff pastry See Note 1
- 75 g (2.5 oz) blue cheese See Note 2
- 2 tbsp cream – pouring/single See Note 3
- 1 large egg
- 1 tsp chives – finely chopped
- freshly ground black pepper – to taste
- Preheat oven to 200 Degrees C (390 F).
- Remove the pastry from the freezer shortly before preparing the filling.(Don’t remove it too early or it will be difficult to cut neatly. The pastry will have a better texture if it is still chilled when placed in the oven.)
- Grease the patty pan tin (or muffin tin if using) well – see Note 4.
- Add the blue cheese, cream, egg, chives and freshly ground black pepper to the bowl of a food processor and blend until thoroughly mixed.
- When the pastry has just defrosted, using a 6 cm (2 ¼ inch) cookie cutter for patty pan tins or 7 ½ cm (3 inch) cutter for muffin tins, cut rounds of pastry and put into prepared muffin tin/patty pans, gently pushing the pastry down into place.You will cut 12 rounds for the patty pan or 9 for the muffin tin.
- Evenly distribute the filling between the pastry cases. This is about 1 tablespoon (4 teaspoons) for the patty pans and 1 ½ tablespoons (6 teaspoons) for the muffin tins.
- Bake in the oven for about 12 minutes in the patty pans or 12 – 15 in the muffin tins. The time will vary depending on the heat of your oven but bake until the filling puffs and becomes golden brown.
- Remove from the oven and cool for 5 minutes before removing and placing on a wire rack to cool and store – or serve warm immediately.
- If making them in advance, reheat in a pre-heated 180 degrees C (350 F) oven for 5 – 7 minutes.
- My puff pastry sheet measured 24 cm X 24 cm (9 1/2″) square. If the puff pastry defrosts before you have prepared the filling, place the puff pastry in the refrigerator until ready to use. It must remain chilled.
- It is not necessary to use expensive cheese. I use a wedge of Danish Blue Cheese, readily available in supermarkets.
- The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. If necessary, please adjust your measurements.
- I have used a patty pan tin. This is a baking tin with small round individual indentations in which cakes or pastries are cooked. To make in the patty pans I use a 6 cm (2 ¼ inch) cookie cutter. I make 12 pastries from 1 sheet of pastry. To do this, I use some of the offcuts to patch the last few circles. If your cutter is slightly larger you may need part of another sheet. You can re-freeze the remainder. If you are using a muffin tin, use a 7 ½ cm (3 inch) cookie cutter. You will make 9 pastries from one sheet of pastry.
- Please note, the nutritional information is based on one tart. This has been calculated based on 12 tarts made in a patty pan tin. The nutritional information is an estimate only.