7 interesting snacks for the New Year’s table. Culinary blog

Cheese Stuffed Peppers

The secret to the success of this simple recipe in a spectacular presentation. To make the dish look stylish, use both large and small peppers. The latter can be mounted on small wooden skewers to make something like a canapé.

  • 3 large peppers

  • 3 small peppers

  • 2 hard boiled eggs

  • 400 g grated hard cheese

  • 4 tbsp cream cheese viola

  • 2 tbsp mayonnaise

  • 2 cloves of garlic

For peppers, cut off the “caps” with the stalk. The main part of the pepper is thoroughly cleaned from seeds and set aside for stuffing. From the cut off “hat” we separate the green stalk, and cut the remaining pulp of pepper finely and finely.

This finely chopped pepper is mixed with grated cheese, Viola, mayonnaise and garlic, passed through a press. We fill the peppers with this mixture, stuffing them as densely as possible. Put in the refrigerator for 3-4 hours. After that, you need to carefully cut the peppers into slices and put on a dish. It is better to keep it in the refrigerator until serving.

Hummus Stuffed Eggs

A hearty and tender snack that will look spectacular if you fill the eggs with filling using a pastry bag with a decorative nozzle.

  1. 12 hard boiled eggs

  2. 120 gr hummus

  3. 2 tbsp. l freshly squeezed lemon juice

  4. 2 tsp olive oil

  5. water – as needed

  6. dried thyme, ground – 1/2 tsp

  7. dried oregano, ground – 1/2 tsp

  8. dried mayonran, ground – 1/2 tsp

  9. fried sesame seeds – 1/2 tsp

Cool, clean, boiled eggs, cut into neat halves. Remove the yolks, put in a bowl and mix with hummus, lemon juice, olive oil. Add sesame seeds, mix, evaluate the viscosity of the mixture. If it is very dense, the mass is difficult to mix, and this sometimes happens when you come across extremely thick hummus, add a little water. After that, gradually add spices and try. The indicated number of spices can be reduced or increased depending on how much you like herbs.

Transfer the filling into a pastry bag with a curly nozzle and fill the eggs. Put in the refrigerator for at least half an hour to grip slightly.

Canapes with salmon and cream cheese

Salmon and cream cheese is a classic combination for canapes, but in this recipe the taste of the filling is enhanced with smoked salmon, capers and even horseradish.

As a result, you will get spectacular canapes that are great as an appetizer to strong drinks, not only in appearance, but also in taste.

Put the filling on the fried pieces of baguette with a slide, then the salmon can be laid with a beautiful “hat”.

  1. baguette

  2. some olive oil – to lubricate the baguette

  3. 150 g lightly salted salmon, sliced ​​in thin slices
  4. a handful of chopped dill

  5. For filling:

  6. 100 g Almette type curd cheese

  7. 1 tablespoon of capers, drained and washed

  8. 2 teaspoons freshly squeezed lemon juice

  9. 1/2 teaspoon horseradish

  10. 100 g smoked salmon

Cut the baguette into thin circles. Trim the crust. The easiest way to do this is not with a knife, but using a round cutting down for cookies or just a glass.

Put the circles on a baking sheet covered with baking paper, grease each circle with olive oil, bake in the oven very briefly – for 2-3 minutes, to slightly dry the baguette. Remove, set aside until it cools completely.

Send all the ingredients of the filling to a blender and chop – you get a creamy mass of light pink color. Put it in the refrigerator for at least an hour.

From slices of slightly salted salmon, cut pieces corresponding to the size of the baguette slices. To do this, you can use the same cutting that was used for the baguette.

Place the chilled filling on slices of baguette, spread it with a small slide. Cover the filling with a slice of fish on top. Garnish with chopped dill. It is convenient to make a thin strip of dill, as in the photo, using an art brush slightly moistened with water.

Pounds of salami

Instead of folding traditional rolls, make small rolls: they do not look so familiar and filling them with filling is very simple. Fasten the lumps with a toothpick along the longitudinal edge and they will hold perfectly.

In order to prepare such an appetizer you will need:

250 g thinly chopped salami

250 g Almette type curd cheese

1 tbsp grated parmesan

1 small cucumber, peeled and chopped as small as possible

1/2 red or yellow bell pepper, chopped into small cubes

50 g sour cream

1 tbsp capers (can be replaced with canned green olives) – finely chopped

several branches of dill – for decoration

Almette, cucumbers, peppers, parmesan, capers (or olives), mix sour cream. Arrange the mass into pockets of salami fastened with toothpicks. Put on a dish, garnish with dill. Place in the refrigerator until serving.

Breaded Fried Cheese


Young cheeses are suitable for frying: suluguni, mozzarella, Adyghe. In the company of such cheese, you definitely need berry sauce with sourness. Grilled cheese goes well with red wine.

  • 120 gr cheese

  • 1 egg

  • handful of breadcrumbs

  • teaspoon sesame seeds

  • vegetable oil for frying

Cheese cut into small cubes. Beat the egg, mix with breadcrumbs and sesame seeds. Dip the pieces of cheese into this mixture and send them to a well-heated skillet with a lot of oil. Gently flip the slices after one to two minutes of frying: the breading breaks easily. Serve directly from the pan, the cheese must be very hot. The ideal sauce for such cheese is sour, berry, for example, lingonberry.

Avocado Stuffed Eggs


Great snack for those who like guacamole. The key to this dish is choosing a ripe avocado. If cooked from solid, you will not get the right consistency or taste. By the way, so that the avocado quickly reaches a ripe and soft condition, put it in a paper bag, in which you also place a banana. Let the bag lie down at room temperature for a day – you will see the avocado will become much ripe.

  • 6 hard boiled eggs

  • 1 large avocado

  • 3 tsp freshly squeezed lime juice

  • 1/3 small red onion, finely chopped

  • 1 small piece of jalapeno pepper (approximately 1 cm), finely chopped

  • 1 tablespoon chopped fresh cilantro

  • 3-4 strips of bacon fried to a crunch

  • 1 small tomato, finely chopped

  • a pinch of smoked paprika – for decoration

  • salt, black pepper – to taste

Peel the eggs, halve them, remove the yolk. Peel the avocado, remove the stone. Grind the avocado with a blender, and then mix the resulting mass with the yolks. Add chopped onions and jalapenos, lime juice, cilantro, tomato, paprika, salt, pepper as finely as possible. Fill the eggs. Grind the bacon with a knife to a state close to crumbs. Sprinkle on top of the filling.

Cheese and cognac appetizer

This is an appetizer that is perfect for the main New Year’s drink – champagne, as well as for strong drinks – cognac and brandy.

  1. 150 g white grapes

  2. 100 ml brandy

  3. 150 g hard cheese, grated

  4. 150 g cream cheese

  5. 100 ml cream 30%

  6. handful of almonds

  7. 2 tbsp. l honey

  8. grated zest of 1 lemon

  9. 2 tsp gelatin powder

Cut the grapes lengthwise, peel. Put it in a glass or a jar and fill it with cognac. Put in the refrigerator to insist for at least a day, and preferably two. Discard the grapes on a sieve, let cognac drain into a bowl. We still need it.

Gelatin pour 2 tbsp. water. While it swells, prepare the cheese mass. Send hard cheese, cream cheese and zest to a blender and bring to a creamy state. Peel the nuts from the husk: immerse in hot water for a minute, remove, wipe with a towel – the husk will separate. Lightly bake the nuts in a pan, grind the powder with a blender. Stir it into the cheese mass.

Add 30 ml of warmed cognac to gelatin. You can heat it in the microwave or in a water bath. Mix with cheese masses. Arrange the grapes in glasses, trying and fill with cheese. Put in the refrigerator to freeze for 2-3 hours. When served on top, you can garnish with nuts.

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