Christmas Appetizers

TARTE SOLEIL

1 (1.25-pound) box frozen puff pastry (2 sheets), thawed but still cold
2 ounces fresh goat cheese (about 1/4 cup packed), at room temperature
3 tablespoons basil pesto
1 large egg yolk
flour, for dusting

Arrange a rack in the middle of the oven and heat the oven to 350 degrees.
Place the goat cheese and 3 tablespoons pesto in a small bowl and stir until smooth.
Whisk together egg yolk and 1 teaspoon water in a small bowl until combined.
Lightly flour a sheet of parchment paper.
Unfold 1 puff pastry sheet on the parchment.
Using a lightly-floured rolling pin, roll it out to a square that’s slightly over 12-inches wide.
Place a 12-inch round plate or bowl on top of the puff pastry and cut around it to create a 12-inch round.
Discard the scraps and refrigerate the round.
Repeat with the remaining puff pastry sheet.
Slide 1 puff pastry round on its parchment onto a baking sheet.
Spoon the pesto mixture onto the round and spread it out thinly, leaving a 1-inch border.
Brush the border lightly with water.
Place the remaining puff pastry circle on top and press down gently around the edges to seal.
Place a 2- to 3-inch biscuit cutter or rim of a drinking glass in the center of the circle, being careful not to press down on it too hard and cutting through the pastry.
Cutting away from the biscuit cutter or glass with a sharp knife, cut the circle into 4 quarters.
Cut each quarter in half, to make 8 strips.
Then cut each of the 8 strips in half again to result in 16 strips that look like a fringe around the center.
Remove the biscuit cutter or glass.
Gently twist each strip a few times.
Brush the egg wash evenly over the top of the tart, both in the center and on the twists.
Bake until puffed and golden-brown, 30 to 35 minutes. Let cool for 5 to 10 minutes before carefully transferring to a serving platter. Serve warm.
Make ahead: The tarte soleil can be assembled up to a day ahead of time and stored in the refrigerator, loosely covered with plastic wrap. Bake it straight from the refrigerator.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

REINDEER CHEESE BALL
16 oz. cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup crumbled blue cheese
1/2 cup chopped walnuts
1/4 cup chopped green onions
1/4 cup dried cranberries
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 small red pepper (for nose)
2 pretzel sticks (for antlers)
In a bowl, combine cream cheese, cheddar cheese, blue cheese, walnuts, green onions, cranberries, garlic powder, onion powder, and Worcestershire sauce.
Mix until well-combined.
Shape the mixture into a ball.
Chill in the refrigerator for at least 2 hours.
Once chilled, place the cheese ball on a serving plate.
Decorate with the red pepper for the nose and pretzel sticks for the antlers.

CHEESY THUMBPRINTS WITH HOT PEPPER JELLY
1 cup sharp cheddar cheese, shredded
4 oz. cream cheese, softened
1/2 cup unsalted butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
¼ teaspoon garlic powder (optional)
1/3 cup hot pepper jelly
fresh thyme leaves or chopped parsley for garnish (optional)

In a large bowl, beat together cream cheese and butter until smooth.
Mix in shredded cheddar cheese until fully combined.
Add flour, salt, and garlic powder; mix until dough forms.
Wrap and chill the dough for 30 minutes.
Preheat oven to 375 degrees. Line a baking sheet with parchment.
Roll dough into 1-inch balls and place on sheet 2 inches apart.
Press a thumbprint into the center of each ball.
Fill each indentation with 1/2 teaspoon hot pepper jelly.
Bake for 13–15 minutes until golden.
Cool slightly, garnish with herbs, and serve warm or at room temperature.

MINI CRANBERRY GOAT CHEESE BALLS

10 oz. goat cheese
6 oz. cream cheese
2 teaspoons cinnamon
3 tablespoons honey, plus extra for garnish
1 1/2 cups diced pecans, divided
1 cup diced dried cranberries
1/2 cup minced fresh parsley
In a large bowl, beat together the goat cheese, cream cheese, cinnamon and honey until light and fluffy.
Add 1/2 cup pecans, folding to combine.
Set aside.
Place a piece of parchment paper on your countertop.
Toss together the remaining pecans, dried cranberries and parsley in the center of the parchment paper.
Using a large cookie scoop, scoop out one round of cheese filling and toss to coat in the cranberry/pecan mixture.
Continue until all mini cheese balls have been rolled in coating.
Refrigerate cheese balls until ready to serve.
To Serve: drizzle with honey, if desired.
Store: Transfer the cheese balls to an airtight container and store in the fridge for up to 5 days.

BAKED ARTICHOKE HEARTS

15 oz. can quartered artichoke hearts, drained
1/4 cup unsalted butter, melted
1/2 teaspoon garlic powder
1/4 cup Parmesan cheese, grated
1/4 cup plain breadcrumbs

Preheat oven to 400 degrees.
Line a baking sheet with parchment paper and set aside.
Pat the artichoke hearts dry with paper towel.
In a small bowl, combine melted butter and garlic powder.
In another small bowl, combine Parmesan cheese and breadcrumbs.
Dip each artichoke heart quarter in butter first, then breadcrumbs.
Place on prepared baking sheet. Repeat with all artichokes.
Bake artichokes for 18 minutes or until golden brown turning once half-way through baking. 
Let cool to room temperature.

TATER TOT APPETIZER CUPS

1 16 ounce bag frozen tater tots
3/4 cup cheddar cheese, shredded
1/2 cup sour cream
4 slices bacon, cooked and crumbled
2 green onions, sliced (green part only)

Preheat oven to 450 degrees.
Spray muffin pan cups with cooking spray.
For mini-sized muffin pan: place 2-3 tots in each muffin cup. 
For regular-sized muffin pan: place 4-5 tots in each muffin cup.
Place muffin pan on bottom rack of the oven and bake 10 minutes.
Remove the pan from the oven.
Spray bottom of shot glass or small juice glass with cooking spray and use it to make a cup from the potatoes in each muffin spot.
Return to oven; bake additional 15 minutes or until deep golden brown.
Add 1 tablespoon of cheese to each potato cup.
Bake for 4-5 minutes, or until the cheese has melted.
Garnish and top the loaded tater tot appetizer cups with sour cream, bacon, and green onions. Serve warm.