6 Christmas Eve Appetizers Everyone Will Love

Christmas Eve is all about grazing, chatting, and trying not to spoil your appetite while absolutely spoiling your taste buds. These six appetizers are the kind that make people pause mid-conversation and ask, “Wait—what is this?” They’re festive, make-ahead friendly, and layered with big holiday flavors. Ready to build a spread that feels cozy, classy, and a little bit extra?

1. Crispy Prosciutto-Wrapped Dates With Orange Honey Glaze

Sweet, salty, crispy—this is the appetizer that disappears first. Wrapping soft dates in thin prosciutto gives you delicate crunch without deep-frying, and the warm orange honey glaze makes them holiday-level special. Serve these as your welcome bite with bubbles or a spiced cocktail.

Ingredients:

• 24 Medjool dates, pitted
• 12 slices prosciutto, cut lengthwise in half
• 4 oz soft goat cheese (chèvre), room temperature
• Zest of 1 orange
• 2 tbsp honey
• 1 tsp fresh orange juice
• 1/4 tsp crushed red pepper flakes (optional)
• Freshly cracked black pepper
• Olive oil spray or 1 tsp olive oil
• Flaky sea salt, for finishing

Instructions:

1. Heat the oven to 400°F (200°C). Line a sheet pan with parchment and lightly oil it.
2. In a small bowl, mix goat cheese with half the orange zest and a few cracks of black pepper.
3. Stuff each date with about 1 teaspoon of the goat cheese mixture. Don’t overfill—just enough to plump.
4. Wrap each date with a strip of prosciutto, seam side down. Place on the sheet pan.
5. Bake 10–12 minutes, until the prosciutto is crisp and edges are caramelized.
6. Meanwhile, warm honey, orange juice, remaining zest, and red pepper flakes in a small saucepan over low heat for 1 minute, just until fluid.
7. Brush or drizzle the warm glaze over the hot dates. Finish with flaky salt.

Serve warm with toothpicks. Swap goat cheese for blue cheese if you like funk, or add a toasted almond inside each date for crunch. Pro tip: Make ahead up to step 4 and bake just before guests arrive—your kitchen will smell incredible.

2. Snowy Burrata With Roasted Grapes, Rosemary, and Toasted Hazelnuts

This is elegance in a bowl. Roasted grapes go jammy and perfumed with rosemary, and when they meet cool, creamy burrata? Magic. It’s festive, minimal effort, and looks like a centerpiece—perfect for nibbling while the main course roasts away.

Ingredients:

• 2 cups seedless red grapes, on or off the vine
• 2 tsp olive oil
• 1 tsp balsamic vinegar
• 1 tsp honey
• 2 small sprigs fresh rosemary
• 1/8 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 8 oz burrata (two 4-oz balls or one large)
• 1/3 cup toasted hazelnuts, roughly chopped
• Crusty bread or crostini, for serving
• Optional: pinch of chili flakes or cracked pink peppercorns

Instructions:

1. Preheat oven to 425°F (220°C). Toss grapes with olive oil, balsamic, honey, rosemary, salt, and pepper on a small sheet pan.
2. Roast for 12–15 minutes until grapes blister and release juices. Discard woody rosemary stems.
3. Place burrata on a shallow plate. Spoon warm grapes and pan juices over the top.
4. Scatter toasted hazelnuts and, if you want a tiny kick, chili flakes or pink peppercorns.

Serve immediately with warm bread. No hazelnuts? Use pistachios or almonds. For a citrus twist, add a swipe of orange zest over the burrata right before serving—seriously, it sings.

3. Smoked Salmon Potato Pancakes With Dill Crème Fraîche

Latke energy meets canapé glam. Crispy-edged mini potato pancakes topped with silky smoked salmon and a dollop of tangy dill crème make a luxurious bite that’s still familiar and comforting. Great for passing around or setting on a platter near the tree.

Ingredients:

• 1 lb russet potatoes, peeled
• 1/2 small yellow onion
• 1 large egg
• 2 tbsp all-purpose flour (or matzo meal)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Neutral oil (canola or grapeseed) for frying
• 4 oz cold-smoked salmon, thinly sliced
• 1/2 cup crème fraîche (or sour cream)
• 2 tbsp finely chopped fresh dill, plus extra sprigs for garnish
• 1 tsp lemon zest
• 1 tsp lemon juice
• Optional: 1 tbsp finely chopped chives

Instructions:

1. Grate potatoes and onion on the large holes of a box grater. Place in a clean kitchen towel and wring out as much liquid as possible.
2. In a bowl, mix the grated potato/onion with egg, flour, salt, and pepper.
3. Heat a thin layer of oil in a large skillet over medium-high until shimmering.
4. Spoon heaping tablespoons of batter into the pan and flatten slightly to form small pancakes. Fry 2–3 minutes per side until golden and crisp. Drain on paper towels.
5. Mix crème fraîche, dill, lemon zest, lemon juice, and chives (if using). Season to taste.
6. Top each warm pancake with a ribbon of smoked salmon and a small dollop of dill crème. Garnish with tiny dill fronds.

Serve immediately for maximum crunch. To streamline, fry pancakes ahead, re-crisp in a 425°F oven for 6–8 minutes, then assemble. Not into salmon? Try a spoon of apple chutney or beet relish for a vegetarian twist.

4. Baked Brie Wreath With Cranberry-Orange Chutney and Herbed Puff Pastry

Is it even Christmas Eve without baked brie? This version wraps creamy brie in herbed pastry and crowns it with a bright, jewel-toned cranberry-orange chutney. It’s dramatic, melty, and perfect for that “ooh!” moment when you slice in.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 8 oz wheel of brie (rind on)
• 1 egg, beaten (for egg wash)
• 1 tsp fresh thyme leaves
• 1 tsp finely chopped fresh rosemary
• 1 tbsp sesame seeds or poppy seeds (optional)
• Crackers or sliced baguette, for serving

Cranberry-Orange Chutney:

• 1 cup fresh or frozen cranberries
• 1/3 cup orange juice
• 2 tbsp brown sugar (plus more to taste)
• 1 tbsp honey
• 1/2 tsp grated fresh ginger
• 1/4 tsp cinnamon
• Pinch of salt
• Zest of 1/2 orange

Instructions:

1. Make the chutney: Combine cranberries, orange juice, brown sugar, honey, ginger, cinnamon, and salt in a small saucepan. Simmer 8–10 minutes until thick and jammy. Stir in orange zest and cool.
2. Heat oven to 400°F (200°C). Line a baking sheet with parchment.
3. Unfold puff pastry. Cut 12 thin strips from one side (for braiding or a wreath border). Place the brie in the center of the remaining pastry square.
4. Sprinkle the top of the brie with thyme and rosemary. Spoon 2–3 tablespoons chutney over the brie (reserve the rest for serving).
5. Fold pastry corners over the brie to enclose and seal. Flip seam-side down on the tray. Arrange the reserved strips around the wrapped brie in a circle, braiding or overlapping to form a wreath. Brush all pastry with egg wash and sprinkle with seeds if using.
6. Bake 20–25 minutes until deeply golden and puffed.
7. Let rest 8–10 minutes so the cheese settles. Serve with remaining chutney, crackers, and baguette.

Want extra herbiness? Mix chopped thyme into the egg wash. Feeling bold? Add a layer of prosciutto under the pastry. Pro tip: Don’t skip the rest time—cutting too soon leads to a melty escape.

5. Garlicky Shrimp Scampi Skewers With Lemon-Parsley Gremolata

These bite-size skewers deliver big seafood energy without the fuss of a pan sauce. The shrimp get a quick garlic-butter roast, then a bright shower of lemon-parsley gremolata. It’s light, zesty, and ideal if you want something that feels celebratory but not heavy.

Ingredients:

• 1 lb large shrimp (16–20 count), peeled and deveined, tails on
• 2 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 3 garlic cloves, finely minced
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 lemon, zested and cut into wedges
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh chives (optional)
• 12–16 small skewers or sturdy toothpicks

Instructions:

1. Heat oven to 450°F (230°C). Line a rimmed sheet pan with foil for easy cleanup.
2. Pat shrimp dry. Toss with olive oil, melted butter, garlic, red pepper flakes, salt, and black pepper.
3. Spread shrimp in a single layer. Roast 6–8 minutes until pink and just opaque.
4. Meanwhile, combine lemon zest, parsley, and chives in a small bowl to make a quick gremolata.
5. Thread 1–2 shrimp onto each skewer. Sprinkle generously with gremolata and serve with lemon wedges.

Great hot or at room temp. Add a splash of white wine to the pan before roasting for extra scampi vibes. For a pescatarian spread, pair these with the burrata and roasted grapes—it’s a whole mood.

6. Cozy Mushroom and Gruyère Puff Pastry Pinwheels

Flaky, buttery pinwheels filled with earthy mushrooms, nutty Gruyère, and a whisper of thyme. They look impressive but come together with store-bought pastry—no one has to know. These are the “one more, just one more” snacks of the night.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 12 oz cremini or mixed mushrooms, finely chopped
• 1 small shallot, minced
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp dry white wine (or broth)
• 1/3 cup finely grated Parmesan
• 1 cup grated Gruyère
• 1 tsp Dijon mustard
• 1 egg, beaten (for egg wash)

Instructions:

1. In a large skillet, heat olive oil and butter over medium-high. Add mushrooms and cook, stirring, until they release liquid and it evaporates, 6–8 minutes.
2. Add shallot, garlic, thyme, salt, and pepper. Cook 1–2 minutes. Deglaze with white wine; cook until dry. Cool mixture completely.
3. Heat oven to 400°F (200°C). Line a baking sheet with parchment.
4. Unfold puff pastry on a lightly floured surface. Brush with a thin layer of Dijon.
5. Spread cooled mushroom mixture evenly, leaving a 1/2-inch border. Sprinkle Parmesan and Gruyère.
6. Tightly roll into a log from the long side. Freeze the log for 10 minutes to firm.
7. Slice into 1/2-inch rounds. Arrange on the baking sheet, cut side up. Brush edges with egg wash.
8. Bake 18–22 minutes until puffed and golden. Sprinkle with a pinch of salt while hot.

Serve warm with a little whole-grain mustard on the side. Add chopped spinach to the filling for color, or swap Gruyère for sharp cheddar. Pro tip: Chill before slicing—clean cuts mean prettier spirals.

Make-Ahead Tips and Pairings

Want to feel impossibly calm on Christmas Eve? Prep like a pro.

• Prosciutto dates: Stuff and wrap, then refrigerate on a tray. Bake and glaze right before serving.
• Roasted grapes: Roast and hold warm; burrata gets plated at the last minute.
• Latkes: Fry earlier in the day, re-crisp in the oven, then top with salmon.
• Baked brie: Assemble and chill, then bake when guests arrive.
• Shrimp: Toss and roast in minutes; gremolata can be chopped a few hours early.
• Pinwheels: Freeze the filled log and bake from chilled—add a couple extra minutes.

For drinks, pair bubbles with the prosciutto dates and burrata, a crisp white with the shrimp and pinwheels, and a light red (think Pinot Noir) with the brie and latkes. And water—always water—because we’re in this for the long haul.

There you go: six appetizers that feel festive, taste amazing, and won’t keep you chained to the stove. Pick a few, prep ahead, and let the night unfold with good snacks and better company. You’ve got this—save room for dessert, but no promises.