Stumped for a great Thanksgiving appetizer? This year, keep it fresh, light and healthy. With so many dietary restrictions out there, these delicious options are not only quick to assemble; they are fresh, in-season, low-carb and gluten-free.
Cucumber with Feta, walnuts and dill
1 large or 2 small, thick cucumbers
8 oz crumbled feta cheese
1/2 cup walnut pieces
2 large sprigs fresh dill, snipping the tips with scissors.
2 tbsp olive oil
Slice the cucumbers thin, keeping the skin and seeds intact. Layer the cucumber slices on a plate, overlapping slightly. Top with the feta, distributing evenly over the cucumber. Sprinkle with walnut pieces. Garnish with the dill, and drizzle with thin ribbons of olive oil.
Prosciutto-wrapped pears with Gorgonzola
3 ripe pears
Juice of 1 lemon
12-15 slices Prosciutto
1 cup Gorgonzola
Fresh arugula, micro greens or flat-leaf parsley for garnish
Slice pears into 4 pieces, remove core, and sprinkle with lemon juice. Place upright in a serving dish. Wrap one piece of Prosciutto around each pear slice, tucking ends underneath. Tuck small chunks of Gorgonzola into one or both sides of the Prosciutto. Cover and refrigerate before serving until chilled. Garnish with greens and serve.