Don’t you just love appetizers? What’s more fun than a bunch of tasty little bites that can easily add up to be a full meal? After hosting and catering years of dinner parties and cocktail buffets, I find that a table full of unpretentious nibbles make for the most fun events. My husband Vince and I entertained a handful of our closest friends last week. We served the hors d’oeuvres that I’m sharing in this week’s column along with the hors d’oeuvres featured in the latest Lowcountry Weekly and Island News Gift Guide. Be sure to pick up both papers to get all six delicious recipes. Don’t put off having a party until next year. It’s not too late to host a holiday gathering. This is the time of year to hold family and friends close and tight. Celebrate Everything! Vince and I wish you all a very Merry Christmas and a healthy, safe, and happy 2025!
Bacon-Wrapped Scallops with Chipotle Aioli
Wrap the scallops in prosciutto for a different twist on a classic recipe.
For the aioli:
1 cup mayonnaise
2 chipotles in adobo sauce
1 tablespoon adobo sauce
1 tablespoon fresh lime juice
Place mayonnaise, chipotles, adobo sauce and lime juice in a food processor and puree; set aside.
For the scallops:
12 slices bacon
24 sea scallops
Paprika
Preheat oven to 375 degrees. Cut bacon slices in half to make 24 pieces. Wrap each scallop in a piece of bacon. Secure bacon with an oven-safe toothpick. Place scallops on a lightly greased baking sheet. Sprinkle with paprika. Bake for 15 to 20 minutes or until scallops are cooked through. Serve warm with a dollop of aioli or with the aioli on the side. Serves 6 to 8.
Parma-Italian Sausage Canapes
These were originally going to be stuffed mushrooms. Guess who forgot to add mushrooms to her shopping list? No matter. Phyllo tart shells were a crispy and tasty substitute, and the canapes were gone in a flash.
1 pound Italian sausage, cooked and drained on paper towels
1 (8-ounce) cream cheese, softened
2 tablespoons mayonnaise
½ cup grated parmesan cheese
1 cup shredded mozzarella cheese
1 clove garlic, minced
3 green onions, sliced
¼ cup chopped fresh Italian parsley
2 (1.9-ounce) packages frozen phyllo shells, thawed in refrigerator
Paprika
Sliced grape tomatoes, to garnish
Grated parmesan cheese, to garnish
Preheat oven to 350 degrees. In a large bowl, mix cooked Italian sausage with cream cheese, mayonnaise, parmesan cheese, mozzarella cheese, garlic, green onions, and chopped parsley. Stir to combine. Mixture will be stiff. Spray a baking sheet with cooking spray. Fill each phyllo shell with sausage mixture. Sprinkle with paprika. Top each canape with a grape tomato slice and sprinkle with grated parmesan cheese. Bake for 20 minutes or until canapes are crispy and warmed through. Makes 30.
Blue Cheese and Walnut Ornament Cheese Ball
So easy to make and so fun to eat! Add a decorative ornament hook and a beautiful bow for a festive flair.
1 (8-ounce) cream cheese, softened
8 ounces crumbled blue cheese
¼ cup heavy whipping cream
1 cup chopped walnuts, toasted
In a large bowl with an electric mixer, mix cream cheese, blue cheese crumbles and whipping cream until well combined. Mixture will be stiff. Turn cheese mixture out onto a large sheet of plastic wrap. Form cheese into a ball. Refrigerate for 2 hours. Spread chopped walnuts on a large cutting board or baking sheet. Remove cheese ball from plastic wrap and roll in chopped nuts, pressing gently until the cheese ball is covered with walnuts. Wrap cheese ball in plastic wrap, reshaping as needed. Refrigerate until ready to serve. Serve with cocktail crackers. Serves 8 to 10.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. For more great recipes and to view her cooking demonstrations, visit and subscribe to Debbi’s YouTube channel. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at dbc@cateringbydebbicovington.com.
