Looking to plan a last-minute New Year's Eve party? It's not impossible. Real Simple magazine offers some entertaining ideas that you can pull together with very little time and money. On the snack menu: chickpea and mint crostini, pears with blue cheese and prosciutto and smoked salmon with creme fraiche sauce on shallot toasts.
- 1 15.5-ounce can chickpeas
- 2 scallions chopped
- 1/4 cup fresh mint
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup pomegranate seeds from 1 small pomegranate (optional)
- 1 16-ounce bag store-bought crostini
Drain, rinse and coarsely chop chickpeas. In a medium bowl, combine them with scallions, mint, olive oil, salt, pepper and pomegranate seeds. Serve with crostini.
- 2 pears (such as Bosc or Bartlett), each cored and sliced into 9 wedges
- 2 teaspoons fresh lemon juice
- 3 ounces blue cheese cut into small pieces
- 6 ounces thinly sliced prosciutto cut in half lengthwise
- 1 cup arugula
Roll up an arugala leaf, a piece of pear and a piece of cheese in the prosciutto. Serve.
- 2 cups creme fraiche or sour cream
- 3 tablespoons Dijon mustard
- 1/2 cup chopped fresh dill
- 1 teaspoon kosher salt
- 2 loaves thinly sliced white bread
- 4 shallots, peeled and halved
- 1 side presliced smoked salmon (about 1 1/2 pounds)
- 4 lemons, halved and sliced
Combine the creme fraiche, mustard, dill and salt. Cover and refrigerate up to 1 day ahead. Heat broiler. Arrange the bread slices on baking sheets. Toast until lightly browned; turn and toast the other sides. Remove from oven and rub 1 side of the toasts with a cut shallot. Cut each slice into 4 triangles. Serve with the salmon, sauce, toasts and lemon slices. Note: Salmon is expensive, but it’s elegant when served on a big platter and guests make open-face sandwiches. Mix leftover salmon and sauce with cooked spaghetti the next day.