On New Year’s Eve, after the Christmas rush and weeks spent in the kitchen, simplicity can be a very Good Thing. If you’re looking for low-effort, delicious dishes to serve at home or bring to a party, these walnut cheddar coins fit the bill – and here are some other party food ideas that will help you ring in the new year deliciously – and with ease.
Simple to make, these mouth-watering coins have a rich cheese flavour and crunchy walnut texture that make for perfect, nibbly hors d’oeuvres for your New Year’s Eve party.
Walnut Cheddar Coins
1/2 lb pre-rolled puff pastry
1/2 cup shredded old Cheddar cheese
1/2 cup toasted California walnuts, finely chopped
1/4 tsp cayenne pepper
1 egg, lightly beaten
Toasting walnuts: In large, dry skillet over medium-high heat, cook walnuts until lightly toasted, about 1 to 2 minutes. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Set aside.
Unroll pastry. It should measure a 10-inch (25 cm) square. If not using pre-rolled pastry, roll out to this size.
Sprinkle pastry with Cheddar cheese, walnuts and cayenne pepper, leaving a 1/2-inch (1 cm) border along the top edge. Starting at one edge, roll up tightly, jellyroll style. Place on baking sheet and freeze for 15 minutes, or until firm.
Using a serrated knife, slice pastry crosswise into 1/2-inch (1 cm) thick slices. Arrange flat on prepared baking sheet, spacing 1 inch (2.5 cm) apart. Brush with egg. Bake in the centre of the oven until golden and puffed, about 15 minutes.
Makes about 20 coins.
PER SERVING (2 coins): about 60 cal, 3 g pro, 5 g fat (1 g sat. fat), 2 g carb, 1 g fibre, 10 mg chol, 65 mg sodium. %RDI: 2% calcium, 2% iron, 2% vit A.
Try these other finger foods that come together with minimal effort:
A No-cook Cheese Platter – what to buy, how much, and how to fill in the gaps!
Cocktails and Mocktails so kids can celebrate too!
Simple Smoked Salmon Deviled Eggs dress up an old classic!
An easy, tasty Artichoke Chevre Dip or Caramelized Onion Dip to serve with bread, crackers or crudites!
How about a Sticky Toffee Fondue for dessert?