Mushroom Ricotta Crostini & More Easy to Make Ahead Starter Ideas

It’s the season for appetizers. From Diwali to the New Year’s Eve chances are you’ll be hosting or attending some sort of party in the next coming weeks, which is why I’m sharing mushroom crostini and links to some previously posted  starter recipes. Most of the recipes below are made ahead (at least partially) for stress free hosting. I often make these appetizers for Diwali  party, and they disappear quickly. I made a simple recipe video of Diwali Starter Recipes for my readers on my YouTube channel. Do watch and please subscribe. It will motivate me to come up with more videos for my readers.

 

 

When entertaining, I always try to plan, so that I can spend as much time as possible with friends and family rather than be stuck in the kitchen. I usually opt for easy-to-pick-up foods, so that no fork or spoon is required, and cleanup is easy. Crostini are one such handheld appetizer that are a perfect addition to a party platter and there are endless ways to dress them up.

But what is Crostini anyway? Crostini, which translates from Italian as “little toasts”, are thin slices of bread, which are usually brushed with olive oil and baked until they’re crisp and golden. Crostini are also often topped with a variety of fresh produce, cheeses, and even flavorful meats. Since I am a huge mushroom fan, using them as my crostini topping made sense. I used store-bought gluten-free and vegan multigrain flatbread to make crostini. It’s a little pricey but makes a perfect gluten-free base for a handheld appetizer.

This mushroom crostini recipe calls for baby bella mushrooms, but you can opt for cremini or shiitake mushrooms. I won’t recommend plain white mushrooms as they lack flavor, but if there is no choice then feel free to use them. To make mushrooms that are not soggy for crostini, Sauté them with a little oil or in a dry pan. You want them to release all of the excess water they have before you add the garlic, butter, and the rest of the ingredients. Mushrooms can be sauteed ahead of time and stored covered in the fridge for 3-4 days. Reheat in a skillet until warm.

 

 

 

The other appetizers that you see on the board are Handvo, Kachumber Salad filled Tostitos, and Millet Patties.

Handvo is a lengthy recipe, and one needs to prepare for it in advance. However, the good thing is that you can make it a week before or freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, and then reheat slightly before serving with mango chutney or Tomato Ketchup.

 

 

The kachumber Salad filled Tostitos make for a delicious appetizer any time of year. Many times, I enjoy these when I’m in the mood for something lighter, but  crunchy and tasty.

Millet patties are sure to become your new favorite. They’re simple, nutritious, and delicious.

 

 

Other than these you can also make Sesame Tofu Patties. They can be made in big batches and frozen for unexpected guests.

 

 

Dahi Bhallay is an all-time favorite chaat item for every occasion.  They are fried lentil dumplings soaked in fresh yoghurt/dahi. dahi Bhallay is served with a combination of chutneys and a few spices which makes it a mouthwatering dish. The lentil dumplings can be made in advance and frozen for up to 6 months. Thaw in the fridge overnight and dip them in hot water before assembling the complete dish. Be sure to check out my video on my YouTube channel to make the best and soft dahi bhallay.

 

 

I hope you’ve enjoyed some of these ideas for healthy appetizers for the holidays!

If you try any of these recipes, then don’t forget to leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram or Facebook so I can repost it in my stories!

 

I am bringing this recipe to Angie’s Linky party @ Fiesta Friday, co hosted by Pauline @ Beautiful Voyager.