Whether it's an impromptu get-together with friends or a formal cocktail party, these 20-minute recipes will whet the appetite. By: Text: Jason Horn and Cooking Light staff
Rather than using sad, underripe, out-of-season summer fruits for holiday dishes, why not try crisp, sweet, tart Fuyu persimmons? They're in season October to February, and pair excellently with many different flavors. This slightly spicy salsa, which also uses ginger and lime, makes a great partner to soft, mild cheeses like brie, chévre, or ricotta. Make a simple canapé with buttery crackers or toast points, a spread of cheese, and a dollop of salsa.