Start the season with festive holiday appetizers

Fortunately, all of the components for these toasts can be prepared at least a day ahead of time. If you don’t have time to make your own Rye Toasts (recipe below), the toasts themselves can be made from store-bought rye bread. Little slices of cocktail rye would even work nicely here!

And if you want to skip the toasting altogether, simply buy a high quality rye crispbread to use as a base. Assemble the toasts shortly before your guests arrive. It’s going to be a memorable evening!

ROAST BEEF AND DANISH REMOULADE RYE TOASTS

Makes 12 small toasts

¼ lb. thinly sliced best quality roast beef

A handful or two of baby arugula leaves or other small lettuces

12 Rye Toasts or rye crispbread

Danish Remoulade, recipe below

Store bought crispy fried onions

For the Danish Remoulade:

¼ cup prepared mayonnaise

1 tbsp. skyr or greek yogurt

½ tsp. dijon mustard

2 tsps. capers, coarsely chopped

1 tbsp. finely chopped dill pickles

2 tsps. finely chopped shallot

1 tbsp. chopped fresh parsley

½ tsp. curry powder

1. Prepare the Danish Remoulade: Combine all ingredients together in a small bowl. Stir until incorporated. (The remoulade can be made 24 hours ahead of time and stored in a tightly sealed container in the refrigerator.)

2. Assemble the Rye Toasts: Arrange a few leaves of arugula on each Rye Toast.  Top with roast beef and a dollop of Danish Remoulade. Sprinkle with crispy fried onions. Serve.

Makes 12 small toasts

1 medium or 2 small beets (any color is fine), scrubbed and trimmed

2 tbsps. extra-virgin olive oil, plus more
for drizzling on beets

Coarse salt and freshly ground pepper

1 small shallot, minced

½ tsp. honey

1 tbsp. cider vinegar

12 Rye Toasts or rye crispbread

5 oz. soft goat cheese

¼ cup sliced almonds, toasted

1. Preheat the oven to 400°. Place beets on a large piece of foil and drizzle them with olive oil. Season with salt and pepper. Using your hands, rub oil onto the surface of the beets. Fold foil over and seal the edges, making a pouch. Place the pouch on a baking sheet and transfer to the oven. Roast beets for 45-60 minutes, or until tender when pierced with a knife. Smaller beets will take less time than larger ones.

2. Remove beets from the oven and open the pouch. Let cool before handling. Once the beets are cool enough to work with, rub the skin off with a paper towel. Cut the beets into ½-inch cubes. Set aside. (Beets can be prepared and cut up to 24 hour hours in advance and stored tightly covered in the refrigerator.)

3. Make the vinaigrette: Whisk the shallot, vinegar, and honey together in a small bowl. Slowly add 2 tbsps. of olive oil and whisk to combine. Season with salt and pepper and set aside. (Vinaigrette can be prepared up to 24 hours in advance and stored tightly covered in the refrigerator.)

4. Assemble the toasts: Toss the beets with the vinaigrette and season to taste with salt and pepper. Spread a layer of goat cheese on each Rye Toast. Top with roasted beets and toasted almonds. Serve.

SMOKED SALMON, APPLE FENNEL SALAD AND HORSERADISH CREAM RYE TOASTS

Makes 12 small toasts

1 package (4 oz.) cold-smoked salmon

Apple Fennel Salad

Horesradish Cream

12 Rye Toasts or rye crispbread

Dill sprigs for serving

For the Apple Fennel Salad:

1 granny smith apple, cored and cut
into thin matchsticks

2 tbsps. of finely chopped fresh fennel

1 tbsp. lemon juice

1 tbsp. extra-virgin olive oil

Coarse salt to taste

For the Horesradish Cream:

¼ cup creme fraiche

1 tbsp. prepared horseradish

Coarse salt and freshly ground pepper to taste

1. Make the Apple Fennel Salad: Combine all ingredients in a medium bowl and stir gently. Season to taste with salt. (Apple Fennel Salad can be made up to 24 hours in advance and stored tightly covered in the refrigerator.)

2. Make the Horseradish Cream: Combine creme fraiche and horseradish together in a small bowl. Season to taste with salt and pepper. (Horseradish Cream can be prepared 24 hours in advance and stored tightly covered in the refrigerator.)

3. Assemble the toasts: Top each Rye Toast with smoked salmon, a little Apple Fennel Salad and a dollop of Horseradish Cream.  Garnish each toast with a dill sprig and serve.