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Five appetizers for Christmas that you can make in advance

Five appetizers for Christmas that you can make in advance

people icon For 4 euro icon € 2.3 /pers. calories icon 297 kcal/100g


  • For the melon spheres with ham: 1/4 melon
  • 4 thin slices of serrano ham
  • For the onion and parmesan canapés: 2 slices of white bread without crust
  • 1/2 onion
  • 30 g parmesan cheese
  • 3 tablespoons mayonnaise
  • For the parmesan clams: 1 can of natural clams
  • 3 tablespoons crème fraîche
  • 20 g parmesan cheese
  • 5g butter
  • Salt and freshly ground black pepper (to taste)
  • Potato revolcona casseroles with octopus: 1 large potato
  • 1 leg of cooked octopus
  • 1 clove garlic
  • 1/2 teaspoon sweet paprika
  • Extra virgin olive oil
  • Salt
  • Herbed cheese ball with walnuts: 100 g goat cheese (rind removed)
  • 100 g spreadable cream cheese
  • 2 sprigs of fresh parsley
  • 10 stems of fresh chives
  • 2 sprigs of fresh thyme
  • Salt and freshly ground black pepper (to taste)
  • 1 lemon
  • 50 g peeled walnuts

How to make appetizers for Christmas that you can make in advance.

When we start thinking about planning the Christmas menu we usually have a very clear idea of ​​what the starter and main course will be, but not so much the appetizers. We are in danger of not giving them the importance they deserve, but this year we are going to help you with these five appetizers for Christmas .

They are varied and you will surely find that they adapt to everyone’s taste. You can also adapt them to your needs and change things here and there, as we indicate in the recommendations. With them you are guaranteed to start your Christmas lunches or dinners with a good taste in your mouth because they are delicious.

Although it is true that many times with all the hustle and bustle of lunch or dinner we don’t have time, it is always a matter of planning. So that you have mastered the topic of appetizers, I present these 5 ideas to succeed with your guests. You can make them the day before and relax, these appetizers and starters are also easy to prepare and plate just when your guests are about to arrive.

Don’t stop browsing all the ideas we give you this Christmas, I think you’ll love many of them.

Preparation of appetizers for Christmas

Melon spheres with ham

  1. We place two slices of ham on a sheet of absorbent paper. We cover with another sheet and place the other two slices of ham on top. We cover with a third sheet of absorbent paper.
  2. We place this type of ham and paper millefeuille on the rotating plate of the microwave and program two minutes at maximum power.
  3. We remove from the microwave, turn each of the slices of ham and place it back in the microwave. We program between one or two more minutes at maximum power.
  4. The ham is dry and, once cold, it is finely ground in a mortar or in a small grinder or blender. With the help of a baller we make melon balls and dry them with absorbent paper.
  5. We coat it in the dehydrated and crushed ham (ham powder) and serve immediately.

Onion and parmesan canapés

  1. Peel the onion and chop as finely as possible. We place it in a large bowl. We add the finely grated Parmesan cheese and mayonnaise. We mix until we obtain a homogeneous cream.
  2. We cut the bread slices into four equal quarters and cover them with the previous mixture.
  3. We place the canapés on a baking tray and brown them for a few minutes under the grill. We serve immediately.

Clams parmigiana

  1. Drain the clams, reserving a couple of tablespoons of the canning liquid, and distribute them into spoons, shells or cans to serve. We have put three pieces in each tin, but you can put more or less depending on the size of the container.
  2. We beat the crème fraîche with the preserved liquid and distribute it over the clams.
  3. Grate the Parmesan cheese over the crème fraîche, sprinkle with a pinch of ground black pepper and top with a pat of butter. We place the cans with the clams on a baking tray and grill for a few minutes or until the surface is golden.
  4. We remove from the oven, wait a few minutes for it to cool and serve.

Revolcona potato casseroles with octopus

  1. We cook the potato whole and with skin in a saucepan with plenty of water for the time necessary to make it tender. This will depend on the type of potato, how young or old it is, its size, etc. We have had it for 40 minutes.
  2. We check the point of the potato by inserting a skewer into the central part. When the skewer fits easily, remove the saucepan from the heat, drain the water (reserving part of the liquid) and let the potato cool before peeling.
  3. Roughly mash the potato with a fork, leaving some bumps, and season. We add a little cooking water so that it is not too dry. We reserve.
  4. Peel and slice the garlic clove. Heat a splash of extra virgin olive oil in a frying pan and fry the garlic over low heat, without letting it brown. Add the paprika and immediately remove the pan from the heat.
  5. We add the octopus leg cut into discs and a little salt. Mix with the potato, stir and plate in small ramekins, decorating with some pieces of octopus on the surface.

Herbed Cheese Ball with Walnuts

  1. Finely chop the parsley (only the leaves) and the chives, both previously washed and dried. We add the thyme leaves and mix. Next we add the two types of cheese, season with salt and pepper to taste and grate half a lemon. We stir to mix everything well.
  2. We make a ball with the dough and wrap it in plastic wrap. We let it rest in the refrigerator for two hours so that it takes shape before continuing.
  3. Meanwhile, chop the walnuts finely with a knife and toast them in a frying pan over medium heat, without any oil, for five or six minutes. We stir from time to time so that they do not burn.
  4. When the cheese ball has rested, remove it from the refrigerator and coat it in the chopped and toasted walnuts. We serve with cheese crackers, slices of bread, etc.

Follow these recipes for the five Christmas appetizers in the album step by step. Don’t miss any details and they will turn out perfect.

Tips for perfect Christmas appetizers

  • If you are going to serve these five appetizers together, it is best to start with the ones that do not require an oven and leave the rest for last. In any case, the latter can be left prepared and, when the time comes, give them a blast in the oven or grill.
  • The melon spheres with ham must be made at the last minute so that the moisture of the fruit does not spoil the crunch of the ham powder.
  • The onion and parmesan canapés can be modified using another type of bread, shallots or Manchego cheese. For a touch of color, sprinkle chopped chives on top or decorate with some parsley leaves.
  • Parmesan clams are very popular in Chile, where they are prepared with a native variety of this bibalvo. If you find clams, much better because the morida will be meatier and a real explosion of flavor.
  • And from Chile we go to the lands of Castilla where revolconas potatoes are very present. We have given them a touch of glamor by adding octopus, but they accept torreznos, chorizo, blood sausage, etc.
  • Lastly, the Herb and Nut Cheese Ball is a no-brainer. You just have to make sure to let it rest in the refrigerator to gain body and consistency before coating it in nuts. These can be replaced with hazelnuts, almonds or pine nuts. Always toasted for an extra point of flavor.

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