Publix Simple Meals

Holiday Hors d'Oeuvres

Holiday Hors d'Oeuvres
Total Time:
35 minutes
Active Time:
35 minutes

Cooking Sequence

-- Prepare fondue and begin to bake - 10 minutes

-- Reduce oven temp.; prepare bruschetta and serve - 25 minutes

Pepper Bruschetta


1/2 Bakery baguette, sliced

2 links cured chorizo sausage (3 1/2 oz), coarsely chopped

6 oz manchego cheese, coarsely chopped

2 cloves garlic, finely chopped

1 teaspoon fresh rosemary, finely chopped

cooking spray

1/4 teaspoon kosher salt

1/4 teaspoon pepper

1 tablespoon olive oil

1/2 cup sweet pepper bruschetta topping (or roasted red peppers)

1 tablespoon capers


-- Preheat oven to 400°F. Cut bread into 12 slices.

-- Cut chorizo and manchego into small pieces.

-- Chop garlic and rosemary.


1. Coat both sides of bread with spray and place on baking sheet; season with salt and pepper. Bake 4-5 minutes or until toasted. Remove from oven; let stand 2 minutes to cool.

2. Place oil, garlic, and rosemary in large sauté pan on medium; cook 1-2 minutes or until garlic is golden. Stir in chorizo and bruschetta topping; cook 2 more minutes. Remove from heat; let stand 3-4 minutes to cool.

3. Stir in cheese and capers; top bread with mixture and serve.

Baked Fondue


1/2 Bakery baguette, sliced

2 tablespoons fresh chives, finely chopped

4 oz Gruyère cheese, grated

4 oz Gouda cheese, grated

2 oz crumbled Gorgonzola cheese

2 tablespoons white wine

1/4 teaspoon pepper


-- Preheat oven to 425°F.

-- Slice bread; chop chives.

-- Grate Gruyère and Gouda cheeses (1 cup each).


1. Combine all ingredients (except bread); place in 2-quart baking dish.

2. Bake 15-20 minutes or until browned and bubbly. Let stand 5 minutes to cool. Serve with bread for dipping.

Aprons Advice

-- Complete your selection with Publix Deli platters (meat, cheese, and fruit). Finish with gourmet desserts from our Publix Bakery.

-- For the fondue, you can also offer a variety of fresh cut fruit or vegetables for dipping.

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Holiday Hors d'Oeuvres

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Pepper Bruschetta

CALORIES (per 1/6 recipe) 380kcal; FAT 26g; CHOL 45mg; SODIUM 670mg; CARB 22g; FIBER 1g; PROTEIN 14g; VIT A 2%; VIT C 40%; CALC 25%; IRON 8%

Baked Fondue

CALORIES (per 1/6 recipe) 290kcal; FAT 14g; CHOL 50mg; SODIUM 550mg; CARB 21g; FIBER 1g; PROTEIN 15g; VIT A 8%; VIT C 0%; CALC 40%; IRON 8%

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