Festive Appetizer Recipes

I love having a few easy go-to appetizers in my back pocket, especially once the holidays roll around and the entertaining ramps up. There’s something so comforting about putting out a couple of warm, simple bites that look festive but take almost no effort. And honestly, that’s my favourite kind of hosting.

Two of my absolute holiday staples this year are these Mini Pork & Sage Holiday Meatballs and the Bacon-Wrapped Dates with Goat Cheese. They’re fast, incredibly flavourful and the kind of appetizers guests hover around the kitchen for. The meatballs have that nostalgic cranberry–chili glaze everyone loves, and the dates bring the perfect sweet-salty bite with creamy goat cheese and crispy bacon. Together, they’re basically a festive little duo that disappears quickly.

And the best part? Both the meatballs and the dates can be fully assembled in the morning and tucked into the fridge until you’re ready to bake. It makes the whole day so much simpler and actually lets you be present with your guests instead of stuck in the kitchen.

Pair these with a small charcuterie board and you’re hosting on easy mode. The farm shop has so many great cheeses, crackers, jams, and little add-ons that make building a board feel effortless. A few minutes of assembly, a couple of warm appetizers out of the oven, and suddenly you’ve got a spread that feels thoughtful and festive without spending hours prepping.

Holiday hosting should feel fun and with a few simple recipes like these in your back pocket, it really can be.

Bacon-Wrapped Dates with Goat Cheese

Servings: 18–20 pieces
Prep Time: 10 minutes
Cook Time: 20–30 minutes (depending on bacon thickness)

If you ever need a crowd-pleasing appetizer that tastes like it took way more effort than it did… this is it. Sweet dates, creamy goat cheese, crispy bacon — honestly, perfection. And they come together in minutes.

Ingredients:

• 18–20 Medjool dates, pitted

• 4–5 oz soft goat cheese

• 9–10 slices bacon, cut in half

• Fresh cracked pepper

• Toothpicks
  
  Optional (but highly recommended):

• Honey or maple syrup for drizzling

• Thyme leaves or rosemary sprigs

• Lemon or orange zest

• Jalapeño slices

Instructions:

1. Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.

2. Slice each date open just enough to remove the pit.

3. Add a spoonful of goat cheese — not overflowing, just enough so it peeks out a little.

4. Wrap each date with half a slice of bacon and secure with a toothpick.

5. Place seam-side down on the baking sheet and give them a crack of fresh black pepper.

6. For thick-cut farm bacon (my go-to method):

• Par-cook the bacon for 4–5 minutes until it just starts to render (not crisp).

• Let it cool slightly so it’s easy to work with.

• Wrap the dates and bake for 12–15 minutes until crisp.
  This keeps the dates from softening too much and ensures the bacon cooks evenly.

•  If the dates start browning too quickly, drop the oven to 375°F for the last 5 minutes.

7. Let them cool for 1–2 minutes, then drizzle with honey or maple syrup and serve warm.

Assemble the dates — stuffed, wrapped in bacon, and secured with toothpicks — and then pop them into the fridge until you’re ready to bake. They hold perfectly and actually crisp up beautifully when baked straight from chilled. Ideal for stress-free entertaining.

A few of my favourite twists

• Amp up the goat cheese:
  Mix in a little orange zest, lemon zest, or some fresh thyme for a bright pop of flavour.

• Turn up the heat:
  Add a thin slice of jalapeño before stuffing. Sweet + creamy + spicy + bacon… it just works.

• Go smoky:
  Stir a pinch of smoked paprika into the goat cheese for a subtle campfire warmth.

• Add crunch:
  Pop a toasted almond or pecan inside before adding the goat cheese — the little snap is perfection.

Mini Pork & Sage Holiday Meatballs

Servings: 24-28 pieces
Prep Time: 15 minutes
Cook Time: 18–22 minutes

These little holiday meatballs are cozy, festive, and honestly so easy. The toasted sage panko gives the pork the most beautiful flavour, and the cranberry–chili sauce is sweet, tangy, and perfect for the season.

Ingredients:

Meatballs

• 2 lbs ground pork

• 1 egg, whisked

• ½ heaping cup panko (or fine breadcrumbs)

• Fresh sage, finely chopped (about 2 tbsp)

• 2 tbsp milk

• 1–2 tbsp olive oil

• Salt & pepper

• 1 tsp garlic powder

• 1 tsp onion powder

Holiday Sauce

• 1 cup Heinz chili sauce

• 1 cup cranberry jelly

• 1 tsp Worcestershire sauce

• Zest of one orange

• Optional: chili flakes or a dash of hot sauce

Instructions:

1. Preheat your oven to 400°F (205°C) and line a baking tray with parchment paper.

2. In a skillet, heat a couple tablespoons of olive oil over medium heat. Add the chopped sage and panko, and toast until golden and fragrant. Transfer to a mixing bowl and let it cool slightly.

3. Add the milk to the toasted panko mixture and let it absorb. Add in the pork, garlic powder, onion powder, salt, pepper, and the whisked egg. Mix until just combined — don’t overwork it.

4. Roll the mixture into small meatballs (heaping tablespoon size) and place them on the lined tray. Bake for 18–22 minutes, until cooked through and lightly golden.

5. While the meatballs bake, add all the sauce ingredients to a saucepan and warm over medium heat, whisking until smooth and glossy.

6. Pour half the sauce into a serving dish for dipping. Add the cooked meatballs to the remaining sauce in the pot and toss gently to coat.

7. Serve warm with toothpicks or on a festive platter, with extra sauce on the side.

   You can fully prepare and roll the meatballs in the morning (or even the night before). Place them on a lined tray, cover, and keep in the fridge until you’re ready to bake. This makes hosting so much easier and lets you focus on everything else instead of mixing meat at the last minute.