Give yourself some wiggle room in your Thanksgiving day schedule by setting out tasty finger foods before the main course. At Le Gourmet Central, we’re passionate about bringing world-class ingredients to your table, helping you to surprise your guests with gourmet starters that go beyond the typical cheese board. Your guests can grab a drink and snack on starters while you finish up the turkey.
1. Foie Gras and Fig Crostini
If there’s any time to treat yourself to something as indulgent as foie gras, it’s the holidays. Serve your guests a crostini that strikes a beautiful balance of savory and sweet. Foie gras’ creamy, rich flavor paired with the sweetness of fig jam is pure magic.
How to Serve:
For this dish, start with a thin baguette slice or a crisp brioche toast as your base. Lightly toast the bread, then smooth over a generous layer of fig jam. We love this Fig Preserve from Mrs Bridges, it has a strong aromatic taste without being too sweet.
Top with a small slice of foie gras (try this Rougie Foie Gras with Truffle) and finish with a sprinkling of sea salt. You can try searing the foie gras for that extra touch or skip it if you don’t have time. Serve these crostini on a sleek tray with a garnish of fresh thyme or rosemary sprigs.
Pairing Tip:
Sweet white wines, like a Pinot Gris or a Sauternes, taste amazing with the velvety richness of foie gras and the sweet earthiness of figs.
2. Truffle-Infused Deviled Eggs with Caviar
Your grandmother’s deviled eggs recipe is a classic for a reason, guests can’t help but grab a few! To take this beloved party staple to the next level, add a drizzle of truffle oil and top it with European caviar. This decadent twist makes them an easy, show-stopping starter that your guests will remember.
How to Serve:
Start by hard-boiling eggs, cutting them in half, and mixing the hardened yolk with the classic deviled egg additions, usually: mayonnaise, Dijon mustard, pickle juice, and a dash of salt and pepper. The secret filling ingredient for your yolks is a dash of truffle oil. Try this Extra Virgin Olive Oil with Black Truffle from CanigoOil.
Pipe the smooth filling back into the egg whites with a piping bag for a professional touch, then garnish each egg with a dollop of caviar and a sprinkle of finely chopped chives. A sprinkle of Spanish paprika adds a dash of color.
Try these velvety Siberian Royal Sturgeon Caviar from Calvisius, they’re creamy with an ocean fresh finish that complements the velvety egg filling.
Line these elevated deviled eggs on a platter filled with microgreens.
Pairing Tip:
A crisp, high-acid white wine like a Chablis or something sparkling like Champagne will enhance the richness of the truffle and caviar.
3. Butternut Squash Tartlets with Aged Balsamic
It’s always a winning choice to put the bountiful harvest of autumn on display. These roasted butternut squash tartlets with cheese and aged balsamic vinegar can be made the day before and bring a pop of color to the table.
How to Serve:
Pre-bake tart shells (or buy ready-made shells to make it easier!) and fill them with a roasted butternut squash purée that has been blended with a bit of garlic, salt, sage and mascarpone or cream. Sprinkle with a sharp hard cheese, like parmesan. Bake at 425°F for around 8 minutes until golden brown.
Top with a drizzle of Villa Manodori Aged Balsamic Modena Vinegar for extra complexity. Garnish with toasted pumpkin seeds or a small sprig of sage. Serve warm on a rustic wood board with some toasted pumpkin seeds and fresh herbs.
Pairing Tip:
An earthy Cabernet Sauvignon or Merlot complements the autumnal flavors and balances the sweetness of the balsamic.
4. Smoked Duck Breast with Pomegranate Gastrique
Smoked duck breast has a delicate, savory flavor, and pairing it with a pomegranate gastrique provides a festive, tart-sweet contrast.
How to Serve:
Thinly slice smoked duck breast and arrange it on a serving platter. You could make your own gastrique by combining and then reducing pomegranate juice, sugar, and a splash of vinegar. Or you could make it easier by ordering this delicious Giuseppe Giusti Pomegranate Balsamic Glaze. Drizzle the glaze over the duck slices and garnish with pomegranate arils and a sprig of fresh rosemary or thyme.
Pairing Tip:
A fruity red wine, like a Pinot Noir, enhances the smoky richness of the duck while complementing the fruity pomegranate flavors.
5. Wild Mushroom Vol-au-Vents
Make the wild mushrooms of the season the centerpiece with Vol-au-vents (a classic savory French puff-pastry snack)filled with a creamy mushroom mixture.
How to Serve:
Begin by sautéing a mix of wild mushrooms with garlic, shallots, and a splash of white wine, then combine with a touch of heavy cream for a rich filling. Add in some of this Porcini & Summer truffle cream to amp up the earthy flavor. Spoon the mixture into pre-baked vol-au-vent shells and garnish with fresh thyme or parsley. Serve warm and watch your guests come back for seconds.
Pairing Tip:
A medium-bodied Chardonnay pairs well with the earthiness of the mushrooms.
Finishing Touches:
Autumn dinners are all about nature and celebrating the harvest. Use marble boards, wooden serving platters, and small decorative bowls for dips and sauces to invite guests to help themselves. Add a few sprigs of greenery, pomegranate arils, or fresh figs around the dishes for a touch of holiday color. Soft lighting, like candlelight or fairy lights, creates a warm atmosphere.
Shop for Gourmet Ingredients at Le Gourmet Central
Le Gourmet Central offers a curated selection of high-quality, imported gourmet ingredients that make holiday hosting and gifting easy. This Thanksgiving treat your guests to the best of Europe by browsing our carefully curated selections.