Simple Make-Ahead Appetizers

Easy make-ahead apps: bacon-wrapped dates, pinwheels & marinated olives!

Make entertaining easy with these simple make-ahead appetizers! From sweet & savory bacon-wrapped dates to flaky prosciutto, pesto & gruyere pinwheels, plus flavorful marinated olives, this episode has crowd-pleasers for every party. Prep ahead, serve with ease, and enjoy stress-free hosting!

Bacon Wrapped Dates

Ingredients

  • 12 slices bacon, thin cut
  • 24 medjool dates, fresh, pitted
  • 4 oz soft cheese
  • 1/4 cup pure maple syrup
  • 1 Tablespoon fresh cilantro, finely chopped
  • 1 Tablespoon sweet onion, minced
  • pinch crushed red pepper flakes, if desired

Directions

  1. Preheat oven to 400 degrees F. Place a metal cooling rack on top of a baking sheet lined with aluminum foil or parchment.
  2. Make glaze by stirring the glaze ingredients together. Set aside.
  3. Fill dates: Cut a slit in the center of the dates, lengthwise. Remove pit, if needed. Stuff the opening with a teaspoon of cheese.
  4. Wrap in bacon: Cut bacon strips in half and wrap the bacon around each date, securing it with a toothpick. Place on prepared baking sheet. Brush a light coating of maple syrup glaze over each (reserve the extra).
  5. Bake at 400 degrees for 15-25 minutes, or until bacon is crisp. Remove from oven and drizzle with any remaining glaze.
  6. Serve warm or at room temperature
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Prosciutto Pesto Gruyere Pinwheels

Ingredients

  • 1 sheet (8.65 ounces) store-bought puff pastry
  • 4 Tablespoons basil pesto
  • 1 teaspoon finely chopped fresh basil leaves, for garnish
  • 1 large egg
  • 1 tablespoon water
  • All-purpose flour for rolling the puff pastry
  • 4 slices prosciutto
  • 1/2 cup grated gruyere cheese

Directions

  1. Thaw the puff pastry overnight in the fridge. Alternatively, you can thaw it on the counter: Remove the frozen puff pastry from its packaging and defrost it on a baking sheet set on the kitchen counter until cool but pliable, about 40 minutes.
  2. Set the oven rack to the middle position. Preheat it to 400ºF. Line two baking sheets with parchment paper and set them aside.
  3. In a small bowl, whisk the egg and water. Set it aside.
  4. Lightly dust your countertop with flour. Gently unfold the defrosted puff pastry on it. If the surface of the puff pastry feels sticky, lightly dust it with flour.
  5. Use a rolling pin to roll the puff pastry into a 12×10-inch rectangle. The long (12-inch) edge should be closest to you.
  6. Using the back of a spoon or an offset spatula, evenly spread the basil pesto over the puff pastry, making sure to leave a 1/2-inch border.
  7. Evenly lay the slices of prosciutto horizontally on top of the herb mixture trying not to overlap them too much. Evenly sprinkle cheese all over the prosciutto.
  8. Brush the top 1/2-inch border with the egg wash to help seal the dough. Starting at the edge closest to you, tightly roll the filled puff pastry into a jelly roll shape. Tightly cover the roll with plastic wrap and freeze it for 15 minutes or refrigerate it for 30 minutes.
  9. Use a serrated knife to slice the roll into 24 pinwheels, about 1/2-inch wide. Arrange 12 pinwheels on each prepared baking sheet cut side-up, at least 1 1/2 inches apart. Lightly brush the sides and the tops of each pinwheel with the egg wash.
  10. Bake the pinwheels, one baking sheet at a time, until golden brown, 14 to 16 minutes.
  11. Garnish with basil if desired and serve warm or at room temperature.
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Todd English Marinated Olives

Ingredients

  • Grated zest of 1/2 orange
  • Grated zest of 1/2 lemon
  • 2 garlic cloves — minced
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh rosemary leaves — or 1 to 2 teaspoons dried rosemary
  • 2 teaspoon chopped fresh oregano leaves — or heaping 1/2 teaspoon dried oregano
  • 1 teaspoon chopped peeled fresh ginger
  • 1/2 teaspoon fennel seed
  • 1/4 to 1/2 teaspoon crushed red-pepper flakes
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground pepper
  • 4 cup assorted olives — such as nicoise, kalamata, picholine, alphonso, and/or Sicilian green
  • Extra-virgin olive oil — to cover

Directions

  1. In the bowl of a food processor fitted with the steel-blade attachment, place orange zest, lemon zest, garlic, parsley, rosemary, oregano, ginger, fennel seeds, pepper flakes, salt, and pepper. Pulse until the mixture forms a chunky paste.
  2. In a bowl, toss olives with the marinade, and cover with olive oil. Serve immediately, or place in a glass jar and store in the refrigerator for up to 1 month.
  • The olives taste even better when you prepare them ahead of time and let them sit for a few days.
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