Chrissy LOVES what she calls a "perfect bite." It's a poppable appetizer that has all of the best flavors packed into a one-bite delight, easy to pass around and share with family and friends. If you’re hosting a New Year’s Eve party, you can make one, two, or all of these easy apps—all of which pair great with a Hibiscus, Pomegranate & Lychee Mocktail—to chow down on until the ball drops. Or add them to your repertoire for all future shindigs when you need to throw something together that is fast and flavorful!
Chrissy’s Perfect Bite: Prosciutto & Mozzarella Bites
Makes: 12 bites | Prep Time: 10 minutes | Total Time: 10 minutes
INGREDIENTS
4 very thin slices prosciutto, each cut into thirds lengthwise
12 (1-inch) mozzarella balls
12 arugula or basil leaves
+ Balsamic vinegar, olive oil, and kosher or flaky salt
DIRECTIONS
Wrap the prosciutto around the mozzarella balls. Top with arugula leaves, drizzle each with a drop of vinegar and olive oil, and sprinkle with kosher or flaky salt.
John’s Perfect Bite: Chorizo & Pepperjack Quesadilla Bites
Makes: 12 bites | Prep Time: 20 minutes | Total Time: 20 minutes
INGREDIENTS
½ pound loose chorizo sausage (or two 4-ounce links, casings removed)
4 large (8- or 9-inch) flour tortillas
1 ½ cups (6 ounces) grated pepperjack cheese
4 slices of ripe tomato
+ Salted butter
+ Handful of fresh cilantro leaves
+ Kosher salt
DIRECTIONS
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Heat a medium skillet over medium-high heat. Add the chorizo and cook, breaking up with a wooden spoon, until the chorizo releases its oil and is browned and cooked through, 6–7 minutes. Transfer to a plate, then drain any oil and juices left in the pan into a bowl. Run the skillet under cold water to clean it, then wipe dry with a paper towel.
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Return the skillet to medium heat, then coat generously with butter. Add a tortilla to the skillet, then sprinkle on about a quarter of the cheese. Scatter half of the chorizo, then half the cilantro, and add two tomato slices. Season the tomato to taste with salt, then top with another handful of cheese and cover with the other tortilla. Cook until the bottom tortilla underneath shrinks and the edges appear golden, 3–4 minutes.
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Slide the quesadilla onto a plate, then wipe the skillet out with a clean paper towel. Return the skillet to medium heat, coat generously again with butter, and flip the quesadilla back into the skillet to brown the other tortilla, another 3 minutes. Repeat the process with the second quesadilla.
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Cut each quesadilla into six triangles and serve.
Adeena’s Perfect Bite: Cheese-Stuffed Peppadew Peppers
Makes: 12 Pieces | Prep Time: 10 minutes | Total Time: 10 minutes
INGREDIENTS
12 pickled peppadew peppers from a 12-ounce jar, drained but not rinsed
½ cup Boursin cheese, softened
2 tablespoons toasted pine nuts
DIRECTIONS
If the stem of the pepper is attached, cut off the top. Stuff each pepper with the Boursin and top each with a few pine nuts.
Pepper’s Perfect Bite: Thai-Ish Potato Bites
Makes: 12 bites | Prep Time: 10 minutes | Total Time: 10 minutes
INGREDIENTS
½ cup sour cream
¼ teaspoon fish sauce, or more to taste
12 cooked baby potatoes, cooled to room temperature
2 tablespoons store-bought crispy onions or shallots (or make homemade ones with recipe below)
+ Cravings' Chili-Garlic seasoning or Thai chili flakes
DIRECTIONS
Combine the sour cream, fish sauce, and Chili-Garlic seasoning or chili flakes in a small bowl. Dollop about 2 teaspoons of the sour cream on top of each potato. Top with the crispy onions or shallots.
For homemade crispy shallots: Scatter 1 cup shallots evenly over the surface of an 8x8-inch glass dish. Pour 1 cup canola oil over the shallots and microwave on high until the shallots are browned and crisp, 6–8 minutes. (Begin checking them at 6 minutes as they can darken quickly). Remove, strain through a fine strainer, drain the shallots on a paper towel, and season with salt. Reserve the shallot oil for another use.
Alternatively, cook in an air fryer: Toss shallots with a light drizzle of olive oil until evenly coated. Add to the air fryer basket and set to 250°F. Cook for 10 minutes and then give them a good toss. Cook another 10 minutes and toss again—your shallots may need another 5–10 minutes to be crispy and golden brown, depending on how thick they are and your air fryer.
Luna & Miles’ Perfect Bite: Chocolate-Dipped Fortune Cookies with Sprinkles
Makes: 12 cookies | Prep Time: 15 minutes | Total Time: 45 minutes
INGREDIENTS
½ cup white chocolate chips or discs
½ cup milk chocolate chips or discs
2 teaspoons neutral oil
12 fortune cookies
+ Assorted sprinkles and edible glitter
DIRECTIONS
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Line a sheet pan with parchment paper. Place the white chocolate in a small bowl and the milk chocolate in another small bowl. Add the teaspoon oil to each bowl, then microwave on high in 30-second intervals, stirring between intervals, until the chocolate is melted, 1 minute 30 seconds to 2 minutes.
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Dip each fortune cookie halfway into the chocolate of your choice, letting the excess drip off. Arrange on the parchment, spaced apart 1 inch, and decorate with sprinkles and glitter, or the contrasting chocolate color drizzled on with a fork. Transfer to the fridge to harden for 30 minutes.
