Looking to impress your guests this holiday season? These elegant appetizers are sure to make your celebration truly unforgettable!
Deviled Eggs with a Twist
Take the classic deviled egg to new heights with a creamy tuna mousse filling, crowned with a delicate dollop of caviar. It’s a fresh take on a timeless favorite!
Burrata & Caviar Crostini
Crispy toasted bread meets the creamy decadence of imported Italian burrata cheese, topped with a luxurious layer of caviar. This unexpected pairing is guaranteed to be a crowd-pleaser.
Scallops with Truffle Butter & Caviar
Treat your guests to miniature versions of a fine dining classic—tender sea scallops bathed in rich truffle butter and finished with fresh caviar.
Whether you're hosting an intimate gathering or a grand celebration, these show-stopping bites will add an air of sophistication to your party. Combining familiar favorites with bold, luxurious flavors, these appetizers are the perfect way to elevate your holiday entertaining.
Difficulty : easy
Prep time : 45 minutes
Cook time : 20 minutes
Doses for : 4 people
Tuna mousse deviled eggs with caviar
4 large eggs
1 jar of tuna, drained
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice (freshly squeezed)
4 small Italian pickles sliced thinly
4 tablespoons caviar
Pepper
Burrata and caviar crostini
4 slices of ciabatta or sourdough bread
2 garlic cloves
A few sprigs of thyme
2 balls of burrata cheese
Fresh chives (about 2 tablespoons), finely chopped
Freshly ground black pepper, to taste
4-6 teaspoons of caviar
2 tablespoons of butter
1 lemon
Scallops with truffle butter and Caviar
2 large sea scallops (1/2 per person)
1 tablespoon olive oil
2 tablespoons truffle butter sauce
1 teaspoon lemon juice (freshly squeezed)
Salt
Pepper
2 teaspoon fresh caviar (for topping)
Tuna mousse deviled eggs with caviar
1. Bring a large pot of water to a boil. Drop the eggs and cook for 11 minutes.
2. After cooking, transfer the eggs to an ice bath or run them under cold water to stop the cooking process.
3. Peel the eggs once they're cool enough to handle.
4. Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a bowl.
5. In the same bowl, add the drained canned tuna, mayonnaise, Dijon mustard, and lemon juice.
6. Mix in a food processor until smooth and well combined. Season with salt and pepper to taste.
7. Spoon the tuna mixture into the hollowed-out egg whites. For a neater presentation, you can use a piping bag with a fancy tip.
8. Top each deviled egg with a thin slice of Italian cetriolini.
9. For that extra touch of luxury, garnish each deviled egg with a dollop of caviar.
Burrata and caviar crostini
1. Drizzle the slices of bread with olive oil and sprinkle lightly with sea salt.
2. Melt the butter with a drizzle of olive oil in a sauté pan.
3. Add the bread, garlic and thyme.
4. Sear the bread on one side until golden brown. Flip and toast on the other side.
5. Carefully remove the burrata from its packaging and drain off any excess liquid. Gently pull apart the cheese to reveal the creamy interior.
6. Tear or cut the burrata into smaller pieces and spread it on the bread.
7. Sprinkle the finely chopped chives over the burrata and the zest the lemon on the crostini.
8. Finish this masterpiece with a generous spread of caviar.
Scallops with truffle butter and Caviar
1. Pat the scallops dry with a paper towel to remove any excess moisture (important for getting a good sear).
2. Season the scallops with salt and pepper on both sides.
3. Heat a non-stick or cast-iron skillet over medium-high heat and add a drizzle of olive oil.
4. Once the oil is shimmering (but not smoking), carefully add the scallops to the pan.
5. Sear for 90 seconds and flip.
6. Lower the heat to medium and add the truffle butter and stir until it melts. Add 1 teaspoon of fresh lemon juice. Remove the scallops.
7. Stir everything together and let it simmer for about 1-2 minutes, allowing the sauce to reduce slightly. (Be sure not to overcook; the scallops should be slightly translucent in the center)
8. Season with a pinch of salt and pepper to taste.
9. Using a sharp knife, cut each in small dice pieces.
10. Divide the scallops in 4 small tasting spoons (miso soup spoons work great!)
11. Spoon a little of the truffle butter sauce over each piece of scallop.
12. Top with a small dollop of fresh caviar.
