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4 vegetarian appetizers to succeed at Christmas

vegetarian appetizers to succeed at Christmas

people icon For 8 euro icon € 3.2 /pers. calories icon 208 kcal/100g


  • Beet cream shots: 150 g cooked beet
  • 150 ml vegetable broth
  • 50 ml liquid cooking cream
  • Salt and freshly ground black pepper (to taste)
  • Potato, mustard and lemon salad: 1 medium potato
  • 3 quail eggs
  • 2 tablespoons mayonnaise
  • 2 tablespoons of milk
  • 1 teaspoon Dijon mustard
  • 1 lemon
  • Chives to decorate
  • Tomato, basil and feta skewers: 6 cherry tomatoes
  • 30g feta cheese
  • 6 fresh basil leaves
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon honey
  • Cones filled with goat cheese and quince: 6 small wafers for empanadas
  • 100 g goat cheese
  • 40 g quince paste
  • 6 pistachios
  • Oil

How to make 4 vegetarian appetizers for Christmas .

How many times has it happened to us that we have a special lunch or dinner with friends or family and among them we have vegetarian diners. We want to prepare a tray of varied appetizers with which to please everyone, but the ideas fail us or we only come up with typical and unoriginal snacks.

Over the years we have been collecting ideas for these occasions and today we share with you our favorite vegetarian appetizer recipes . In four different formats: cup, cone, skewer and spoon. Because they say that variety is the essence.

They are all easy to prepare and relatively quick. In most cases they can be prepared in advance and assembled at the last minute. Imagine entering the dining room or living room with a tray full of them, we guarantee that they are appetizers to succeed.

Don’t be tempted to serve large quantities of each. Remember that they are appetizers and that their purpose is to whet your appetite , not ruin it. Take note of how they are made and incorporate them into your next celebration. They are delicious.

Preparing vegetarian appetizers for Christmas

Beet cream shots

  1. We drain the beet and chop it. We add it to the glass of a blender along with the vegetable broth and blend until we obtain a smooth and homogeneous cream. We add the liquid cream and blend again. Season with salt and pepper to taste.
  2. We pour into six shot glasses and decorate with an extra splash of liquid cream and a little ground black pepper. This beet cream can be served hot or cold.

Potato, mustard and lemon salad

  1. We cook the potato with its skin in a saucepan with plenty of salted water. The time will depend on the hardness of the potato and the size, so we check the point with a skewer so as not to fall short or overdo it.
  2. In the same saucepan we introduce the quail eggs and cook them for four minutes. We remove, cool and peel, being careful not to damage the exterior. When the potato is tender, remove it from the saucepan and let it cool before peeling.
  3. We chop it with a fork in a rustic way, leaving irregular pieces. We mix the mayonnaise and milk with the mustard. We stir well to obtain a homogeneous sauce and add a little lemon zest. Without going overboard because it can be too powerful.
  4. We mix the sauce with the mashed potato and add salt to taste. We serve in spoons with half a quail egg on top and a little chopped chives to decorate.

Tomato, Basil and Feta Skewers

  1. We wash the cherry tomatoes well and remove the peduncles. We also wash the fresh basil and select six medium leaves.
  2. Cut the feta cheese into six equal-sized cubes. Assemble the skewers by inserting the cherry tomato, the basil leaf and, finally, the feta cheese. We mix the balsamic vinegar with the honey and pour it over the skewers when serving.

Cones stuffed with goat cheese and quince

  1. We preheat the oven to 190ºC, with heat up and down. Then, we roll the wafers around the cylindrical molds and bake for 10-12 minutes or until golden.
  2. We remove from the oven and wait until they are cold to unmold. While the wafers are in the oven, prepare the filling by mixing the goat cheese with the quince jelly until you obtain a homogeneous paste. Season to taste and place in a pastry bag.
  3. We fill the cones with the cheese and quince cream and decorate with the chopped pistachios.

Follow all the steps of these vegetarian Christmas appetizers in the album.

Tips for perfect vegetarian Christmas appetizers

  • The beet cream can be prepared in advance and stored in the refrigerator until ready to serve. It can be preheated or taken cold. To taste.
  • The potato salad is eaten cold and can also be prepared in advance. Yes, at the time of serving, it is too dry, we can add a little more mayonnaise and milk. Quail eggs can be chopped and integrated into the salad.
  • Tomato, basil and feta skewers are best assembled fresh. They are so quick to prepare that it costs nothing to leave them for now, although if we want to avoid the rush we can cut the feta cheese and keep it in a container with water until it is time to serve. In this case it will be necessary to drain it well and dry it with absorbent paper.
  • Finally, cones are the most delicate appetizer because the wafers soften in contact with the filling. They last in good condition for about 30 minutes, so we do not recommend assembling them much more in advance.

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