The holidays can be a stressful time. Appeasing family members can become a full time job, if you’re not careful. The kids are hungry, the parents are grumpy, the siblings are judging and everyone is looking to you to be a perfect host.

An easy, healthy way to keep their demands down before the turkey’s unveiling is to fix a special UrbanHerbal holiday appetizer, ceviche on herbed toasts.

Herbed Toasts RecipeHerbed Toasts

Accompanied by a salad or ceviche, these bread rounds make a delicious appetizer.

  • ½ cup sour cream
  • 8 ounces cream cheese, softened
  • 1 large green onion, minced
  • 2 tablespoons URBANherbal Herbs de Provence
  • 2 large garlic cloves, minced
  • 2/3 cup pecans, toasted and chopped
  • 1 loaf French bread, thinly sliced
  • ¼ cup extra virgin olive oil

Beat sour cream, cream cheese, green onion, herbs de provence, garlic and pecans in a small bowl until light and fluffy; set aside.

Place bread slices on baking sheet. Brush with olive oil.

Toast in oven on both sides; cool. Spread generously with cheese mixture.

Broil until cheese and bread are heated through. Just a few minutes.

Garnish with chopped parsley.

Arrange on a large platter with green and red grapes to serve.

Yields 24 servings

Ceviche RecipeCeviche

This Mexican-style recipe is can be made with with white flesh fish or small bay scallops.

  • 2 pounds of fresh white fish such as red snapper or fresh small bay scallops
  • 2 cups fresh lime juice
  • 1 clove garlic, finely minced
  • 4 teaspoons URBANherbal Mexican Savory Salts
  • ¼ teaspoon freshly ground black pepper
  • 1 large red onion, chopped
  • 2 jalapeno peppers, roasted, seeded and minced
  • 1 cup fresh cilantro leaves, chopped

Cut the fish into ½ inch cubes. If using small scallops, leave whole.

Place the fish or scallops in a glass or ceramic bowl.

Add the lime juice, garlic, salt and pepper.

Refrigerate for 4 to 6 hours until the fish or scallops are opaque.

Place the onion into a colander or sieve and put into boiling water for 5 to 10 seconds to blanch. Immediately refresh in cold water.

Add the onions, peppers and cilantro and refrigerate until ready to serve.

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