Gourmet Open House: Mouth-watering Appetizers (8 Ingredients or less!)

Services for Real Estate Pros with Magnets USA®

By Rebecca Cranwell

If you aren’t offering snacks, hors d’oeuvres, or appetizers during your open houses, you’re missing out on a huge opportunity! Entertain potential buyers with fabulously flavorful finger foods—just in time for Thanksgiving.

Don’t be intimidated—these recipes may look tediously gourmet, but they’re easier to make than you would expect, and they’ll have guests coming back for more. Enjoy the holiday!

Savory Bacon & Apricot Rolls

Bacon and Apricot Rolls

This succulent treat enlivens the taste buds with savory bacon and tangy-sweet stuffed apricots. We were a little scared of these at first, but the dried apricots lend themselves perfectly for being stuffed. It’s really easy!

What you need:

  • 1 lb raw bacon, cut in half (sugar cured, or apple wood smoked is best)
  • 1 package of dried apricots (dates are a delicious alternative)
  • ¼ tsp all spice
  • Mozzarella cheese (a block is easiest, but shredded may be used)
  • 1/2 cup of dried cranberries
  • ¼ cup water
  • About ½ cup Apple Cider Vinegar
  • 5 whole cloves

Yields: about 40 rolls

Place dried apricots in a small sauce pan. Cover the apricots with apple cider vinegar. Add water, all spice, and cloves to the mixture and simmer for about 10 minutes, or until the apricots have plumped.

Once the dried fruit has plumped, drain the liquid and set the apricots aside to cool. You’ll notice a natural crevice, or crease, on the apricot’s side—use a sharp paring knife to cut a small incision into the apricot using the apricot’s natural crease as a guide.

Cut mozzarella cheese into slivers small enough to fit into the sliced apricot (about 1” x ½”). Place the cheese slices into the apricot along with a couple cranberries.

Wrap each stuffed apricot with the bacon, which should be cut into half sized strips. The bacon will shrink as it bakes, so don’t wrap them too tightly.

Place the rolls on a cookie sheet and bake at 375 degrees for 15-20 minutes, or until the bacon is crispy. (I like to sprinkle some brown sugar on the bacon while it’s baking for a little added flavor). Once fully cooked, allow the treats to cool for 2-3 minutes, before skewering with toothpicks to serve.

Recipe adapted from: yummly.com http://www.yummly.com/recipe/Bacon-wrapped-apricots-stuffed-with-pistachios-and-mozzarella-328191?columns=4&position=10%2F51&columns=4&position=10%2F51

Sweet and Refreshing Goat Cheese Logs

Dill and Cranberry Goat Cheese Logs

Add a gourmet touch to your open house by offering guests a delicious and healthy snack that is as flavorful as it is beautiful.

What you need:

  • 1 large goat cheese log (or 2 small logs)
  • 1 package of dried cranberries
  • Fresh baby dill (finely chopped)
  • Crackers

Put the goat cheese log in the freezer for about 15 minutes, just so it is firm. Cut the cheese log in half and roll one half in the baby dill, and one half in the cranberries.

Serve with an assortment of crackers, or toasted breads. Don’t be surprised how fast this treat goes.

Deli Skewers

Deli Skewers with Salami and Dill Pickles

Nothing beats the taste of savory salami paired with a crunchy dill pickle. This delicious snack is an interesting adaptation to the classic deli sandwich.

What you need:

  • Whole dill pickles-small or medium in size
  • Cream cheese- feel free to experiment with flavored cream cheeses
  • ½ lb salami, ham, or prosciutto (If you can find square meat, it’s much easier to work with)

Yields: about 20-30 rolls

Spread cream cheese on each slice of deli meat (we used an onion & chive flavored cream cheese, which was amazing). Blot pickles dry with a paper towel or napkin. Wrap the pickles with the meat, like you’re rolling a burrito. The cream cheese should be touching the pickle, with the meat on the outside. Once you have a roll, skewer the meat to the pickle with toothpicks BEFORE you start to cut the roll into pieces.

Ideally, you will have 2 or 3 toothpicks sticking out of each roll before you start to cut—this way the meat doesn’t unroll while you’re cutting.

Cut each roll into sections to make individual deli skewers. Enjoy!

Recipe adapted from: Seattle Foodshed http://seattlefoodshed.wordpress.com/2011/11/24/cream-cheese-pickle-wraps-with-prosciutto-easy-thanksgiving-appetizer/

Holiday Cider

Apple Cider

The smell of warm apple cider wafting through the house, puts anyone at ease. Bring a crock pot to your next open house and open up those sensory receptors with the homey smell of hot cider and cinnamon.

What you need:

  • 1 gallon jug of apple cider
  • Cinnamon sticks
  • Mulling spices

Pour half gallon of apple cider into the crock pot, add mulling spices and stir. This may take an hour or 2 to heat, so make sure and set it up before your guests arrive. Set out mugs adorned with cinnamon sticks for extra appeal. Don’t forget a ladle!

With these easy recipes, your guests will consider you a true gourmet. Not to mention, these treats smell and taste fantastic—adding a whole new dimension to your open house strategy.

What are some of your favorite treats to offer at open houses?


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