We’ve got you covered for your New Year’s Eve spread with three easy, crowd-favorite appetizers made to enjoy with a glass of Etude Blanc de Noirs. From buttery Baked Brie Bites with cranberry to crisp Prosciutto-Wrapped Dates and delicate Smoked Salmon Blinis with crème fraîche, each bite brings a mix of rich, savory, and sweet flavors that pair beautifully with the wine’s bright acidity and festive bubbles. Cheers to good food, great wine, and 2026!
Smoked Salmon Blinis with Crème Fraîche
Total Time: 10 mins
- Mini blinis (or small pancakes)
- Smoked salmon slices
- Crème fraîche
- Fresh dill sprigs
- Lemon zest
Assemble by topping blinis with a small dollop of crème fraîche, a ribbon of smoked salmon, and garnish with dill and lemon zest.
Baked Brie Bites with Cranberry
Prep Time: 10 mins | Cook Time: 12-15 mins
- Puff pastry squares
- Brie cheese, cut into small cubes
- Cranberry sauce (or fig jam)
- Fresh thyme leaves
Place a cube of Brie on puff pastry, top with cranberry sauce, fold edges, and bake at 375°F until golden. Garnish with thyme.
Prosciutto-Wrapped Dates with Almonds
Prep Time: 10 mins | Cook Time: 10 mins
- Medjool dates, pitted
- Whole almonds (or goat cheese for filling)
- Thin slices of prosciutto
Stuff each date with an almond (or goat cheese), wrap in prosciutto, and bake at 400°F for 10 minutes until crisp.
