Ecosalon Recipes: Tasty, Quick & Easy Holiday Party Appetizers


There’s no denying it. Holiday parties are fun. Especially parties full of an array of finger foods that can be eaten in one or two bites. But how do you make your party more eco-friendly?

Here are a few tips:

Try to make the foods you serve as low on the food chain as possible. Serve less meat and cheese, and more vegetables and beans. For protein, remember that eggs are less production-intensive than meat or cheese and nuts are always good. When you do use meat and cheese, look for organic, responsibly-raised animal products. And remember, with cocktail appetizers such as these, a little of everything goes a long, long way, so you can feel a little better about splurging for the holidays.

PhotobucketTop a cracker or crostini with oil-packed, dolphin-friendly canned tuna, chopped olives, and grated hard-boiled egg.

PhotobucketDollop mascarpone cheese over slices of pear and drizzle with local honey.

PhotobucketSauté wild mushrooms with organic shallots and sherry and serve on crostini with fresh thyme and toasted walnuts.

Photobucket Chop dried figs and mix with organic cream cheese and local honey. Use as a spread for crostini.

PhotobucketCut little pockets into dried figs and stuff with nuggets of organic blue cheese.

Photobucket Puree cooked white beans with rosemary, roasted garlic, and olive oil and use as a spread for crostini.

PhotobucketWrap thinly sliced ham around a crisp apple slice and melt a sliver of Gruyere cheese over it (use organic ingredients). Serve on slices of baguette.

PhotobucketHollow out baby potatoes and fill with sustainable California caviar, crème fraiche, and chopped red onion.

PhotobucketCaramelize onions and serve on top of crostini with fresh thyme and blue cheese.

PhotobucketTop rounds of cucumber with wild, sustainably-caught Alaskan smoked salmon, chives, and crème fraiche.

Note: Whenever possible, choose organic ingredients.

Image: beet-and-burrata crostini by the bitten word

Vanessa Barrington

Vanessa Barrington is a San Francisco based writer and communications consultant specializing in environmental, social, and political issues in the food system.