Bite Into the Holidays: 89 Easy Christmas Appetizers Everyone Will Love

Holiday gatherings feel even merrier when small bites keep everyone nibbling between greetings and gifts. The recipes below rely on supermarket staples, minimal prep time, and flavors that play well with mulled wine or a chilled sparkling punch. Mix-and-match a few—or go wild and tackle several trays—so every guest can find something tasty. Each idea calls for ordinary cookware and can be doubled or tripled without fuss.

1. Bacon-Wrapped Dates

Salty bacon and caramel-sweet dates create a two-ingredient wonder that disappears fast. Pit Medjool dates, tuck in a roasted almond if you like extra crunch, then wrap in half strips of bacon. Bake at 400°F until the bacon crisps and sugars bubble. Serve warm with napkins handy.

2. Cranberry-Brie Puff Pastry Bites

Mini muffin tins turn store-bought puff pastry into festive cups. Add a cube of Brie and a teaspoon of cranberry sauce before baking until flaky and gooey. A sprig of thyme on top adds color and a subtle herbal note. They taste great at room temperature, making them party-proof.

3. Caprese Skewers with Balsamic Glaze

All the flavors of a summer salad, shrunk to holiday appetizer size. Thread tomato, mozzarella, and basil onto party picks, then drizzle with a syrupy balsamic reduction. The red, white, and green color scheme fits Christmas without feeling forced. Keep extra glaze on the side for dipping.

4. Spinach-Artichoke Dip

This classic dip is comfort in a bowl. Stir together thawed frozen spinach, chopped artichoke hearts, cream cheese, sour cream, and Parmesan, then bake until hot and melty. Use sturdy dippers like pita chips or toasted baguette so guests can scoop generously. Leftovers reheat well the next day.

5. Prosciutto-Wrapped Asparagus

Choose medium-thick asparagus so the spears stay crisp-tender in the oven. A quick toss in olive oil and a snug prosciutto blanket is all they need. Ten minutes at high heat delivers charred tips and salty edges. Serve directly from the sheet pan for an easy, elegant bite.

6. Deviled Eggs with Dill

Hard-boiled eggs become party favorites with a creamy filling. Mash yolks with mayo, Dijon, a splash of vinegar, and chopped dill, then pipe back into the whites. A sprinkle of smoked paprika adds color and depth. Prepare the eggs a day ahead and garnish just before guests arrive.

7. Pigs in a Blanket

Sometimes nostalgia steals the spotlight. Wrap cocktail franks in strips of refrigerated crescent rolls, brush with egg wash, and bake until puffed and brown. Offer grainy mustard or a honey-Dijon blend for dipping. Kids and adults race each other to the pile.

8. Mini Crab Cakes

Lump crab meat combines with panko, mayo, and Old Bay for coastal flavor. Form tablespoon-sized patties and pan-fry until golden. Finish in the oven to ensure the centers heat through without burning the crust. A squeeze of lemon brightens every bite.

9. Stuffed Mushrooms

Remove mushroom stems and mix them with cream cheese, garlic, and Parmesan to create a savory stuffing. Spoon into the caps and top with buttery breadcrumbs. Bake until the tops turn golden and the mushrooms release their juices. They stay tasty even after cooling slightly.

10. Cheddar-Chive Cheese Ball

Few appetizers feel more retro—or more welcome—than a cheese ball. Blend softened cream cheese with sharp cheddar, Worcestershire, and minced chives, then chill until firm. Roll in toasted pecans for crunch and contrast. Place a butter knife alongside so guests can swipe onto crackers.

11. Shrimp Cocktail Cups

Individual servings keep the sauce pristine and make mingling easier. Use large cooked shrimp chilled over ice, then perch each one on a small glass of tangy cocktail sauce. A tiny fork or toothpick helps guests grab their seafood. Garnish with a sliver of lemon zest for extra zing.

12. Candied Bacon Twists

Brush bacon with a mixture of brown sugar and maple syrup, then twist each strip and bake on a rack. The twists cook evenly and pick up a satisfying chew. Freshly ground black pepper offsets the sweetness. Serve in a tall glass like savory breadsticks.

13. Fig & Goat Cheese Crostini

Crostini offer endless topping options; this one leans on seasonal figs. Spread goat cheese over toasted baguette rounds, layer thin fig slices, and finish with honey and a touch of sea salt. The result balances sweet, tangy, and salty notes. Assemble right before serving to keep the bread crisp.

14. Roasted Red Pepper Hummus

Blend canned chickpeas with tahini, roasted red peppers, garlic, and lemon juice for a colorful spread. The peppers add smokiness and a festive hue. Drizzle with fruity olive oil and sprinkle with sesame seeds for texture. Make it a day in advance—the flavor improves overnight.

15. Sweet-Spicy Meatballs

Frozen meatballs become party-ready in a slow cooker. Simmer them in equal parts grape jelly and chili sauce until heated through and glazed. The sweet-heat combo wins fans who never learn the secret ingredients. Keep the cooker on warm so the sauce stays silky.

16. Mini Twice-Baked Potatoes

Use small Yukon Gold potatoes for a two-bite vessel. Scoop out the centers, mash with sour cream and cheddar, then refill and bake again until golden. Bacon bits and chives add color and crunch. They hold well on a warming tray without losing shape.

17. Parmesan Crisps

Grated Parmesan forms lacy crackers in minutes. Drop tablespoon mounds on a lined sheet, flatten slightly, and bake until melted and browned at the edges. Let them cool to crisp up fully. Serve solo or as an edible base for smoked salmon or prosciutto roses.

18. Turkey-Cranberry Sliders

Turn leftover roast turkey into festive sliders that taste anything but recycled. Layer meat, swiss cheese, and cranberry sauce on sweet Hawaiian rolls, then brush the tops with garlic butter and bake until warm. The melty cheese glues everything together. Provide small napkins—things can get saucy.

19. Cucumber Smoked Salmon Bites

Skip crackers and use crisp cucumber slices as a gluten-free base. Add a dab of herbed cream cheese, then curl smoked salmon on top. Finish with dill and a few capers for briny pop. These stay refreshing amid richer holiday fare.

20. Herb-Garlic Marinated Olives

Jazz up jarred olives with warm spices and citrus. Gently heat olive oil with smashed garlic, rosemary, and strips of orange zest, then pour over the olives to marinate for at least an hour. Serve at room temperature so the oil stays liquid. Guests will pick at them all evening.

21. Apple-Cheddar Puff Pastry Pinwheels

Spread Dijon mustard over rolled-out puff pastry, layer thin apple slices and shredded sharp cheddar, then roll and slice into pinwheels. A quick bake yields flaky, sweet-savory spirals. Serve warm so the cheese stays stretchy. They pair nicely with a glass of sparkling cider.

22. Garlic Parmesan Pull-Apart Bread

Use refrigerated biscuit dough for a shortcut version of monkey bread. Toss dough pieces in melted butter, garlic, Parmesan, and parsley, then bake until puffed and browned. Diners tear off pieces as they pass the skillet. Expect it to vanish before the timer on the oven cools down.

23. Cranberry Pecan Baked Brie

Set a small wheel of Brie on parchment, top with cranberry sauce and toasted pecans, and bake until soft. The rind keeps the cheese contained while the middle turns molten. Offer sturdy crackers or sliced apples for scooping. Guests crowd around as soon as the knife cuts in.

24. Thai Chicken Lettuce Cups

Sauté ground chicken with ginger, garlic, soy sauce, and a splash of sweet chili. Spoon into crisp lettuce leaves and top with cilantro and peanuts. The wraps are light yet boldly flavored. Provide extra sauce on the side for dipping.

25. Roasted Grape Crostini with Ricotta

Roasting grapes concentrates their sweetness and gives them jammy texture. Spoon them over whipped ricotta on crisp crostini, then drizzle with balsamic glaze. The combination feels fancy but requires little effort. Serve slightly warm for maximum flavor.

26. Stuffed Mini Peppers

Bite-size peppers need no seeding, which speeds prep. Fill each half with a mix of feta, cream cheese, and oregano, then bake until softened. A sprinkle of toasted breadcrumbs adds crunch. They brighten the table with holiday colors.

27. Honey-Sriracha Roasted Nuts

Warm honey, sriracha, and butter in a skillet, toss in mixed nuts, then roast until caramelized. The result is sweet, spicy, and addictive. Cool completely so the coating hardens into a shiny shell. Portion into small bowls around the room.

28. Margherita Flatbread Squares

Use store-bought naan or flatbread as a base, layer sliced tomatoes and mozzarella, then bake until bubbly. Shower with fresh basil and cut into squares for easy grabbing. A drizzle of olive oil finishes the look. Serve immediately while the cheese still strings.

29. Caramelized Onion Tartlets

Slow-cooked onions lend deep sweetness to these bite-size tartlets. Spoon them into phyllo shells, top with grated Gruyère, and bake until the cheese melts. They taste amazing warm or room temp. Make the onions in advance to save time.

30. Pepperoni Pizza Roll-Ups

Spread marinara and shredded mozzarella over refrigerated pizza dough, layer pepperoni, roll, slice, and bake. The pinwheels puff up and turn crispy on the edges. Provide extra warm sauce for dunking. Kids gravitate to these first.

31. Maple-Mustard Brussels Sprout Skewers

Halve sprouts and toss with olive oil, salt, and pepper, then roast until browned. Thread onto skewers and brush with a quick maple-Dijon glaze before a final flash under the broiler. Even the sprout skeptics reach for seconds. Serve hot for best flavor.

32. Pear, Walnut & Blue Cheese Endive Boats

Endive leaves act as crunchy, gluten-free “boats.” Fill with a mix of ripe pear cubes, toasted walnuts, and blue cheese crumbles, then drizzle with honey. They look elegant yet require zero cooking. Assemble shortly before serving to keep the leaves crisp.

33. Garlic-Herb Roasted Chickpeas

Drain, rinse, and dry canned chickpeas, then roast with olive oil, garlic powder, and Italian herbs until crisp. The snack satisfies salty cravings and offers plant-based protein. Cool completely for maximum crunch. Scatter on cheese boards or serve solo.

34. Mini Ham & Swiss Puff Pastry Sandwiches

Cut puff pastry into squares, layer ham and swiss in the center, fold over, and seal the edges. Brush with egg wash and bake until flaky and golden. The mini melts reheat well in a low oven if made ahead. Dijon dipping sauce is optional but popular.

35. Holiday Cheese & Charcuterie Cones

Swap the usual board for grab-and-go cones. Fill each with a mix of cured meat, cheese, nuts, and a sprig of rosemary for aroma. They prevent crowding around one platter and feel festive. Prepare them shortly before the party so everything stays fresh.

36. Crispy Tortellini Bites

Cook cheese tortellini al dente, bread in seasoned breadcrumbs, and fry until golden. The pasta turns into crunchy pillows with gooey centers. Serve with marinara or pesto for dipping. They vanish faster than mozzarella sticks.

37. Spiced Cranberry Meatballs

Blend cranberry sauce, ketchup, and a dash of allspice for a seasonal take on classic grape-jelly meatballs. Simmer with frozen beef meatballs until the sauce thickens and coats every surface. A hint of clove echoes holiday aromas. Keep warm in a slow cooker during the party.

38. Roasted Garlic & White Bean Dip

Blend cannellini beans with soft roasted garlic, lemon, and olive oil for a silky spread. The mellow garlic flavor wins over even those wary of raw cloves. Sprinkle with paprika for color. Serve with toasted baguette or veggie sticks.

39. Sweet Potato Rounds with Pecan Streusel

Slice sweet potatoes into thick coins, roast until tender, then top with a brown sugar-pecan crumble and broil briefly. The bite is reminiscent of sweet potato casserole in handheld form. A pinch of sea salt balances the sweetness. Best served warm.

40. Buffalo Cauliflower Bites

Toss cauliflower in a light batter, bake until crisp, then coat in buffalo sauce. Serve with cool ranch or blue cheese for dipping. The vegetarian option keeps spice lovers happy. Reheat leftovers in the oven to restore crunch.

41. Prosciutto-Fig Jam Pinwheels

Spread fig jam over crescent roll dough, lay thin prosciutto slices, roll, slice, and bake. The salty-sweet combo bakes into golden spirals perfect with red wine. Garnish with a thyme leaf for color. They taste great warm or at room temp.

42. Garlic Butter Shrimp Skewers

Thread peeled shrimp onto small skewers, brush with garlic-parsley butter, and broil until pink. A quick flip ensures even cooking without overdoing it. Sprinkle with lemon zest just before serving. Provide small plates so guests can slide the shrimp off easily.

43. Cranberry-Jalapeño Cream Cheese Dip

Pulse fresh cranberries, jalapeño, cilantro, and sugar for a vibrant relish. Spoon over a brick of softened cream cheese and serve with buttery crackers. The sweet-spicy topping cuts through rich holiday mains. Make the relish a day ahead so flavors mingle.

44. Mini Chicken & Waffle Bites

Use frozen mini waffles and popcorn chicken for a playful bite. Stack, secure with a pick, and warm briefly in the oven. Finish with a light maple drizzle. They walk the line between savory and sweet in the best way.

45. Truffle Popcorn Cones

Freshly popped kernels tossed with melted butter and truffle salt feel surprisingly luxurious. Portion into individual cones so hands stay clean. The snack keeps crunching long after heavier bites have disappeared. Make extra—it goes faster than you’d think.

46. Holiday Antipasto Skewers

Layer ingredients with contrasting colors—think green olives, white cheese, and red peppers—for a festive look. A drizzle of olive oil and oregano ties the flavors together. Assemble up to four hours ahead and refrigerate. Bring to room temperature before serving.

47. Cheesy Corn Dip

Combine canned corn, cream cheese, jalapeños, and Monterey Jack, then bake until gooey. The sweet corn balances the slight heat. Scoop with tortilla chips or sturdy corn chips. Garnish with sliced scallions for a pop of green.

48. Pumpkin Sage Sausage Rolls

Mix bulk breakfast sausage with a spoon of pumpkin purée and chopped sage, roll in puff pastry, and slice. A quick egg wash yields glossy tops. Serve with spicy mustard for contrast. Freeze unbaked rolls for last-minute guests.

49. Greek Salad Cups

Mini phyllo shells make crunchy edible bowls. Fill with a quick Greek salad tossed in lemon-oregano vinaigrette. Red, green, and white colors suit the season. They stay crisp for about an hour—long enough for a first round of mingling.

50. Parmesan Herb Stuffed Dates

If bacon isn’t your thing, stuff dates with goat cheese blended with parsley and thyme. A quick broil melts the cheese and caramelizes the fruit. Finish with micro-plane Parmesan. The result is sweet, savory, and vegetarian-friendly.

51. Spiralized Veggie Spring Rolls

Spiralized carrots, cucumber, and bell pepper bring crunch and color. Wrap in rice paper with mint leaves, then serve with peanut-lime dipping sauce. They’re refreshing palate cleansers between heavier dishes. Keep a damp towel over finished rolls so wrappers don’t dry out.

52. Chicken Satay with Peanut Sauce

Marinate chicken strips in coconut milk, curry powder, and garlic, then grill or broil quickly. The peanut sauce—made with peanut butter, lime, and soy—steals the show. Served on small skewers, they’re easy to eat standing up. Offer a sprinkle of crushed peanuts for texture.

53. Rosemary Parmesan Polenta Fries

Cook quick polenta, spread in a pan, chill, then cut into fry shapes. Bake until edges crisp, shower with Parmesan and minced rosemary. Serve with warm marinara for dipping. They’re gluten-free and unexpectedly addictive.

54. Ricotta-Stuffed Peppadews

Sweet-spicy Peppadews come jarred and ready for filling. Pipe in lemon-zested ricotta, then drizzle with olive oil. Arrange in a single layer so they don’t tip. Their vibrant color makes the platter pop.

55. Sesame-Ginger Meatball Lettuce Wraps

Flavor ground turkey with ginger, soy, and green onion before rolling into mini meatballs. Bake, glaze with teriyaki, and place in lettuce cups. Sprinkle with sesame seeds for crunch. They offer big flavor without bread.

56. Pesto Christmas Tree Pull-Apart

Stuff small squares of crescent dough with mozzarella, roll into balls, and arrange in a tree shape. Bake until puffed, then brush with basil pesto for a green finish. A star-shaped piece of yellow bell pepper crowns the top. Guests pull off pieces like ornaments.

57. Mashed Potato Bacon Bombs

Use leftover mashed potatoes mixed with cheddar and crumbled bacon, form into balls, bread, and fry. The crust turns crispy while the center stays fluffy. Pair with ranch or sour cream. They keep nicely in a warm oven for up to 30 minutes.

58. Orange-Glazed Cocktail Sausages

Simmer cocktail sausages in orange marmalade, soy sauce, and a pinch of chili flakes. The citrus glaze thickens into a shiny coat. Serve straight from a mini slow cooker. The sweet aroma drifts across the room, luring guests in.

59. Goat Cheese-Stuffed Mini Potatoes

Boil bite-size potatoes until tender, halve, and scoop a bit from each center. Pipe in goat cheese blended with chives and lemon. A quick broil browns the tops. They’re poppable and pair well with bubbly.

60. Black Bean & Corn Salsa Cups

Mix canned black beans, corn, tomato, red onion, cilantro, and lime for a colorful salsa. Spoon into sturdy chip scoops so guests can grab a complete bite. It’s vegan, gluten-free, and budget-friendly. Refresh the lime juice just before serving.

61. Curried Deviled Eggs

Add mild curry powder to the yolk mixture for an aromatic twist on the classic. A dot of mango chutney on top ups the holiday spirit. They disappear as quickly as the standard version, so make extra. Keep chilled until minutes before serving.

62. Roasted Tomato Bruschetta

Slow-roast cherry tomatoes with olive oil and garlic until they burst and caramelize. Pile onto garlic-rubbed crostini and finish with basil. The concentrated tomato flavor shines even in winter. Serve warm or at room temp.

63. Apple-Bacon Endive Bites

Combine diced sweet apple with crumbled bacon and a hint of maple syrup. Spoon into endive spears for a crunchy handheld snack. A sprinkle of parsley brightens the bite. They hold up well without wilting.

64. Parmesan Brussels Sprout Chips

Peel outer leaves from Brussels sprouts, toss with oil, salt, and grated Parmesan, then roast until crisp. The chips deliver nutty, savory crunch with far fewer calories than potato chips. Serve in paper cones or a shallow bowl. Even skeptics keep reaching in.

65. Beef Tenderloin Crostini with Horseradish Cream

Thin slices of chilled, medium-rare beef tenderloin meet tangy horseradish sour cream on crispy bread. A sprig of micro-arugula adds color and peppery bite. Use leftovers from a roast or deli-sliced beef. Assemble just before serving so the bread stays crunchy.

66. Crispy Halloumi Bites with Honey

Cube the grillable cheese, pan-sear until browned, and drizzle with warm honey. The salty-sweet combo needs only five minutes on the stove. Offer toothpicks for easy grabbing. Serve immediately to enjoy the squeaky texture.

67. Blue Cheese & Walnut Stuffed Celery

Stir crumbled blue cheese into cream cheese with a splash of Worcestershire, then pipe into celery sticks. Top with toasted walnut pieces for crunch. Cut into two-bite lengths. It’s a retro snack that still delights.

68. Spicy Maple Roasted Carrots

Slice carrots into sticks, toss with maple syrup, olive oil, and crushed red pepper, then roast until tender-caramelized. Serve with yogurt dip flavored with lemon and thyme. They’re sweet, spicy, and unexpectedly light. Ideal for health-minded guests.

69. Moroccan Spiced Nuts

Cumin, cinnamon, and cayenne turn roasted almonds and cashews into an exotic snack. A little brown sugar helps the spices cling. Cool completely so the coating hardens. Package leftovers in jars as edible gifts.

70. Mini Caponata Tartlets

Slow-simmer eggplant, tomato, olives, and capers into a sweet-savory relish. Spoon into crisp phyllo shells and garnish with parsley. The tartlets are vegan yet richly flavored. They hold well for an hour without sogging.

71. Cheddar Jalapeño Puff Pastry Stars

Cut puff pastry with a star cookie cutter, sprinkle with shredded cheddar and minced jalapeño, then bake until puffed. The shape screams holiday without extra effort. Serve warm with sour cream dip. Mild peppers keep the heat manageable.

72. Pomegranate Guacamole

Creamy avocado meets tart pomegranate arils for a festive twist on the classic dip. Lime juice, cilantro, and a pinch of cumin round out the flavor. The red and green flecks fit right in on a holiday spread. Press plastic wrap directly on the surface to prevent browning.

73. French Onion Soup Shooters

Ladle deeply caramelized onion soup into mini espresso cups, top with a crouton and Gruyère, and broil until bubbly. Guests sip the rich broth and enjoy a cheese pull in three bites. Keep extra hot soup ready for refills. They warm chilly hands, too.

74. Caprese Stuffed Cherry Tomatoes

Scoop out cherry tomato centers, fill with tiny mozzarella cubes and chiffonade basil, then drizzle with balsamic glaze. The pop-in-your-mouth size keeps fingers clean. Make no more than two hours ahead to maintain freshness. They transport well to potlucks.

75. Everything Bagel Cheese Straws

Brush puff pastry strips with egg wash, sprinkle generously with everything bagel mix, twist, and bake. The seasoning packs garlic, sesame, and poppy seeds in every bite. Serve in a tall glass like edible stir sticks. Great with wine or beer.

76. Candied Pecans

Coat pecans in egg white, sugar, and cinnamon, then bake until crisp. The aroma doubles as holiday décor. Cool completely so they don’t stick. Offer spoons for tidy scooping or sprinkle over cheese boards.

77. Mini Quesadilla Triangles

Layer tortillas with cheese, black beans, and peppers, cook on a griddle, then cut into wedges. Keep warm in a low oven until serving. Offer bowls of salsa and sour cream. They reheat nicely for late-night snacking, too.

78. Chocolate-Covered Pretzel Rods with Sprinkles

Melt chocolate, dip pretzel rods halfway, and shower with holiday sprinkles. The sweet-salty snack doubles as edible décor in mugs around the room. Let the coating harden on parchment before stacking. Kids love helping with this one.

79. Garlic Knot Christmas Wreath

Arrange refrigerated pizza dough knots in a circle on a baking sheet, leaving a small gap in the middle. Bake until puffed, then brush with garlic-parsley butter. Place warm marinara in the center for dipping. The presentation earns plenty of compliments.

80. Mini Falafel with Tahini Drizzle

Use store-bought falafel mix to form small balls, then bake or fry until crisp. Drizzle with tahini thinned with lemon juice and water. Garnish with chopped parsley for color. They’re vegan, protein-rich, and freezer-friendly.

81. Spiced Hot Chocolate Spoons

Melt chocolate with a pinch of cinnamon and chili powder, coat spoon bowls, sprinkle marshmallows, and let set. Guests swirl a spoon into hot milk or coffee for instant flavored cocoa. Wrap extras in cellophane as favors. Store in a cool, dry spot.

82. Mini Caesar Salad Parmesan Cups

Form little nests by melting Parmesan rounds on a silicone mat and draping them over an inverted muffin tin to cool. Fill with chopped romaine tossed in creamy Caesar. A sprinkle of black pepper finishes the bite. Serve shortly after assembly to keep the lettuce crisp.

83. Cranberry Goat Cheese Log

Press chopped dried cranberries and pistachios onto a goat cheese log for instant holiday flair. Drizzle with a touch of honey if you like extra sweetness. Provide a small cheese knife and plenty of crackers. It comes together in five minutes flat.

84. Rosemary Roasted Marcona Almonds

Toss buttery Marcona almonds with olive oil, rosemary, and flaky salt, then warm briefly in the oven. The herb releases fragrance without overpowering the nut’s delicate flavor. Serve slightly warm for maximum appeal. Store leftovers in an airtight jar.

85. Mini Reuben Sliders

Layer corned beef, Swiss, and sauerkraut on mini rye buns, brush with butter, and bake until cheese melts. A smear of thousand island dressing ties it all together. They deliver deli-style satisfaction in two bites. Keep warm, covered with foil, until guests arrive.

86. Warm Feta with Honey & Thyme

Bake a block of feta until the edges brown slightly, then drizzle with honey and sprinkle fresh thyme. The cheese softens but holds its shape, perfect for spreading on bread. A touch of chili flakes offers gentle heat. Serve straight from the dish with a spoon.

87. Chocolate Peppermint Bark Bites

Layer melted dark chocolate, then white, on parchment, swirl lightly, and top with crushed peppermint candy. Once set, break into bite-size shards. The minty crunch refreshes palates after savory snacks. Store in tins between layers of wax paper.

88. Teriyaki Pineapple Chicken Meatballs

Blend ground chicken with grated ginger, soy sauce, and panko, roll into mini meatballs, and bake. Toss in thick teriyaki sauce, then skewer with pineapple tidbits. Sweet, savory, and bite-size perfection. Keep a stack of napkins nearby.

89. Olive Tapenade Crostini

Pulse black and green olives with capers, garlic, and olive oil into a coarse spread. Spoon onto toasted baguette rounds and garnish with parsley. The salty, briny flavor pairs well with a crisp white wine. Tapenade keeps in the fridge for a week.