Curtis Stone's Holiday Party Appetizer Recipes (Access Hollywood Live)

The holiday party season is in full swing.

If your turn to host is coming up, celebrity chef Curtis Stone dropped by Access Hollywood Live with some simple yet tasty appetizer recipes to get your holiday party started!

Toasted Walnut Sourdough with Melted Gorgonzola and Cranberry-Fig Preserve

Serves: 4 to 6; Prep Time: 15 minutes, plus about 40 minutes cooling time; Cook Time: 35 minutes

Make-Ahead: You can make the preserve up to 2 weeks ahead of time, and then cover and refrigerate it.

Cranberry-Fig Preserve:

  • 12 ounces fresh cranberries
  • 8 ounces dried Black Mission figs, halved
  • 1/2 cup sugar
  • 1 cinnamon stick

Sandwiches:

  • 32 whole walnut halves
  • 8 slices walnut-raised sourdough bread, halved diagonally
  • 8 ounces Gorgonzola cheese (Gorgonzola dolce)

To make the preserve: Combine the cranberries, figs, sugar, cinnamon stick and 1 cup water in a medium heavy saucepan and simmer over medium-low heat, stirring occasionally, for about 25 minutes, or until the mixture thickens and the figs soften. Let the preserve cool completely and remove cinnamon stick.

To toast walnuts and bread: Preheat the broiler. Place the walnuts in a single layer on a baking sheet and broil for 3 to 5 minutes, or until golden brown, tossing once or twice. Remove the walnuts and reserve them for the garnish. Arrange the bread slices on the baking sheet and broil until golden and crisp on top. Turn the bread slices over and spread the cheese on the untoasted side. Broil for 15 seconds, or until the cheese is just beginning to melt. Spoon some of the preserve onto each piece of toast, garnish with the walnuts, and serve.

Prosciutto Crostini with Dried Cherries and Goat Cheese (pictured)

Serves: 6

Make-Ahead: The crostini and cherry mixture can be made up to 1 day ahead. Store the crostini airtight at room temperature. Cover and refrigerate the cherry mixture.

Crostini:

  • 1 baguette
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 garlic clove, peeled

Topping:

  • 1 cup champagne or dry white wine
  • 1/2 cup dried tart cherries
  • 4 ounces soft fresh goat cheese
  • 4 ounces thinly sliced prosciutto
  • 1/2 cup baby arugula
  • Extra-virgin olive oil

To prepare the crostini: Preheat the oven to 400F. Using a serrated knife, thinly cut the baguette on a very sharp diagonal into 3-inch-long slices. Brush the baguette slices with olive oil and season lightly with salt and pepper. Arrange the baguette slices on a baking sheet and bake for 4 to 6 minutes, or until light golden brown and crisp.
While the crostini are hot, rub the garlic clove over each. Set the crostini aside to cool completely. Maintain the oven temperature.

Meanwhile, to prepare the cherry mixture: In a small saucepan, combine the champagne and cherries and bring to a boil over high heat. Transfer the mixture to a bowl and set aside to cool completely, tossing occasionally. Tear the cherries in half.

To serve: Sprinkle the goat cheese over the crostini and top with the cherries. Tear the prosciutto slices into about 2-inch pieces and arrange them over the crostini. Bake for about 2 minutes, or until just warm. Garnish with arugula and a light drizzle of olive oil. Sprinkle with pepper and serve immediately.

Orange White Russian

Serves: 1

Make-Ahead: This cocktail is best served as soon as it is made.

  • Ice cubes
  • 1/4 cup Kahlúa
  • 2 tablespoons vodka
  • 1 tablespoon Cointreau
  • 2 tablespoons heavy whipping cream
  • 1 navel orange

Fill a rocks glass halfway with ice cubes. Add the Kahlúa, vodka, and Cointreau and gently stir to blend. Pour the cream over so that it floats on top of the Kahlúa mixture. Using a fine grater, grate some orange zest on top. Serve immediately.

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