Missing less and less to the mother of all dinners: that of the eve of Christmas According to tradition, in this special evening, fish-based specialties or meat-free dishes are preferred. So, how to prepare for this meal expected by all? How to whet your appetite with something tasty according to the rule, but to eat quickly and informally? Let's take a look at some proposals for Christmas finger food appetizers for a standing aperitif.

Christmas appetizers: cherry tomatoes with sea filling

Among the Christmas finger food appetizers, tomatoes with sea filling are available to everyone and can be prepared in less than an hour. For four people, 120 g of pulp are needed crab, 20 cherry tomatoes, chives, mayonnaise, lemon and salt to taste. Start by depriving the tomatoes of the upper caps, but don't throw them away because we will need them later! Empty them with a dig to put them upside down on a wire rack in order to let them drain. Mix the crab meat with a tablespoon of mayonnaise and season it with a few strands of finely chopped chives, seasoning salt and a little lemon to give the right acidity. This compound will be used to stuff the tomatoes which, finally, will be closed with the caps left initially aside.

Carrot rolls with goat robiola

Only three quarters of an hour for the preparation of this simple but tasteful dish. For 6 people, 120 g of goat robiola, 2 carrots, chives, lettuce and pepper grains are sufficient. The potato peeler helps us peel the carrots and cut them into strips to steam for a few minutes (depends on the thickness!). After draining and drying, wrap them around a cube of robiola to bind with a drizzle of chives previously scalded in boiling water. We heat the rolls in the pan being careful not to melt the cheese and then serve with the lettuce and ground pepper.

Christmas finger food appetizers: envy with pears, nuts and taleggio

Less than half an hour for an infallible proposal regarding the appetite of a large group of diners. For 8 people serve 300 g of taleggio at room temperature, 80 g of cow's milk ricotta, 16 leaves of Belgian envy, an Abate pear, acacia honey, sweet paprika, chives, walnuts, extra virgin olive oil and pepper to taste. After removing the crust of the taleggio and having it cut into cubes, mix it with the ricotta using a fork. The objective is to obtain a sufficiently creamy, even non-homogeneous, mixture. Add a sprig of chives cut into bobbins and freshly ground pepper. The walnuts? After having shelled them, you have to chop them coarsely. The pear? After having peeled and shredded it, cut it into pieces. In a separate bowl, place a spoonful of honey to be perfumed with a teaspoon of sweet paprika. Heat a pan with a drizzle of oil, pour the honey and paprika and, when everything starts to sizzle, add the diced pear. After just two minutes, we remove from the fire. The pear, in fact, will serve us to compose the filling of envy with the taleggio cream and walnuts. To give more spiciness, why not finish the work with freshly ground pepper or a pinch of paprika? Final decoration with some chive curls before serving.

Hazelnut-flavored lady's kisses with goat cheese

Lean preparation for a successful result with only half an hour of work. For 6 people, serve 200 g of hazelnut flour, 200 g of Parmigiano Reggiano grated, 80 g of goat cheese, extra virgin olive oil, salt and pepper to taste. After mixing the hazelnut flour with the grated Parmesan, we crush the mixture into a multiple silicone mold with hemispheres 3 centimeters in diameter. For this preparation we can also make use of the microwave oven: just a minute, a minute and a half at most up to 750 Watt to cook everything and stuff the cookies paired with the goat mixed previously with salt, pepper and a drizzle of extra virgin olive oil olive.