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Home Autumn étagère with savory and sweet bites

Autumn étagère with savory and sweet bites

Autumn Appetizers Drinks High Tea Seasonal Vegetarian Party

When the leaves fall and it gets cooler outside, it's the perfect moment to surprise friends or family with a table full of autumn treats. Fill a beautiful étagère with three layers of flavour: savoury at the bottom, something creamy in the middle and sweet on top. That way you create a complete assortment of bites in one go that also looks beautiful. This recipe uses seasonal ingredients like pumpkin, apple, walnut and cinnamon, because they deliver exactly that warm autumn atmosphere.

x_ckl_recipe_markerAutumn étagère with savory and sweet bites A cozy étagère filled with autumn snacks: from pumpkin spread on rye bread to caramel apple squares and goat cheese crostini with walnut. Perfect for a relaxed gathering or high tea in autumn. How to make an autumn étagère with bites? Appetizers Dutch 6 to 8 people 30 min 25 min 30 min 100 min

Preheat the oven to 200°C. Cut the pumpkin into small pieces, drizzle with olive oil, season with salt and pepper, and roast for 25 minutes until soft and golden brown.
Puree the roasted pumpkin with an immersion blender or food processor together with 1 tablespoon cream cheese, a pinch of nutmeg and salt to taste. Set the spread aside.
Cut the rye bread into small squares (about 4x4 cm). Toast them briefly in a dry frying pan or in the oven until crisp. Let cool and top with the pumpkin spread. Garnish with a few sunflower seeds and a small thyme leaf.
Slice the baguette on the diagonal into thin slices (crostini). Brush with olive oil and toast in the oven at 200°C for 8 minutes until golden. Top with a dollop of goat cheese, half a walnut and a drizzle of honey. Sprinkle with a pinch of rosemary.
Peel the apples and cut them into small cubes of about 1.5 cm. Melt a knob of butter in a pan, add the apple cubes with the dark brown sugar, cinnamon and a splash of lemon juice. Cook over medium-high heat for 5 minutes until the apple is soft but still holds a bit of shape. Let cool.
Place small puff pastry squares (about 5x5 cm) on a baking sheet lined with parchment. Prick them with a fork. Put a spoonful of the cooked apple filling on each square. Sprinkle with a little demerara sugar and bake for 15 minutes at 200°C until the edges are golden brown.
Break the dark chocolate into small pieces and melt au bain-marie or carefully in the microwave in 30-second intervals. Stir until smooth. Roughly chop the caramelized pecans.
Put a teaspoon of melted chocolate into small cupcake paper liners and place a few pecan pieces on top. Let set in the refrigerator for at least 30 minutes.
Assemble the étagère from bottom to top: bottom layer with the pumpkin-spread rye bites and goat cheese crostini, middle layer with the apple puff pastry tarts, top layer with the chocolate-pecan spoons. Garnish the whole étagère with a few fresh thyme sprigs and dried orange slices for extra autumn atmosphere.

Autumn Appetizers Drinks High Tea Seasonal Vegetarian Party 200 g pumpkin (e.g., butternut squash), peeled and diced 1 tablespoon cream cheese Pinch of nutmeg 4 slices rye bread 1 tablespoon sunflower seeds Fresh thyme 6 slices baguette 80 g soft goat cheese 6 walnut halves 1 tablespoon honey Dried rosemary 2 sweet-tart apples (e.g., Elstar) 1 knob of butter 2 tablespoons dark brown sugar 1 teaspoon cinnamon Splash of lemon juice 1 sheet puff pastry (thawed) 1 tablespoon demerara sugar 100 g dark chocolate (at least 70%) 60 g caramelized pecans Olive oil Salt and pepper Dried orange slices, for garnish Étagère Baking sheet with parchment Frying pan Immersion blender or food processor Small saucepan (for bain-marie) Mixing bowl Knife and cutting board Small cupcake paper liners Spoon or spatula Cake Stand cake-stand-1 Baking trays baking-sheets Hand Blenders & Immersion Blenders hand-mixers-hand-blenders Cake Pans cake-moulds Cookinglife Etagere Black - ø 16, 21 & 26 cm - 3 layers Cookinglife Etagere Autumn muffins with pumpkin and walnuts foodies-autumn-muffins-with-pumpkin-and-walnuts Savory pumpkin tart with sage foodies-savory-pumpkin-tart-with-sage Chocolate vanilla muffins with an autumn twist foodies-chocolate-vanilla-muffins-with-an-autumn-twist Roasted red pepper soup with coconut and ginger foodies-roasted-red-pepper-soup-with-coconut-and-ginger

Recipe

Autumn étagère with savory and sweet bites

A cozy étagère filled with autumn snacks: from pumpkin spread on rye bread to caramel apple squares and goat cheese crostini with walnut. Perfect for a relaxed gathering or high tea in autumn.

Course	Appetizers
Kitchen	Dutch
Servings	6 to 8 people

Preparation time

Preparation time	30 min
Time in oven	25 min
Cooling time	30 min
Total	100 min

Equipment

Étagère
Baking sheet with parchment
Frying pan
Immersion blender or food processor
Small saucepan (for bain-marie)
Mixing bowl
Knife and cutting board
Small cupcake paper liners
Spoon or spatula

Ingredients

200 g pumpkin (e.g., butternut squash), peeled and diced
1 tablespoon cream cheese
Pinch of nutmeg
4 slices rye bread
1 tablespoon sunflower seeds
Fresh thyme
6 slices baguette
80 g soft goat cheese
6 walnut halves
1 tablespoon honey
Dried rosemary
2 sweet-tart apples (e.g., Elstar)
1 knob of butter
2 tablespoons dark brown sugar
1 teaspoon cinnamon
Splash of lemon juice
1 sheet puff pastry (thawed)
1 tablespoon demerara sugar
100 g dark chocolate (at least 70%)
60 g caramelized pecans
Olive oil
Salt and pepper
Dried orange slices, for garnish

How to make an autumn étagère with bites?

Preheat the oven to 200°C. Cut the pumpkin into small pieces, drizzle with olive oil, season with salt and pepper, and roast for 25 minutes until soft and golden brown.
Puree the roasted pumpkin with an immersion blender or food processor together with 1 tablespoon cream cheese, a pinch of nutmeg and salt to taste. Set the spread aside.
Cut the rye bread into small squares (about 4x4 cm). Toast them briefly in a dry frying pan or in the oven until crisp. Let cool and top with the pumpkin spread. Garnish with a few sunflower seeds and a small thyme leaf.
Slice the baguette on the diagonal into thin slices (crostini). Brush with olive oil and toast in the oven at 200°C for 8 minutes until golden. Top with a dollop of goat cheese, half a walnut and a drizzle of honey. Sprinkle with a pinch of rosemary.
Peel the apples and cut them into small cubes of about 1.5 cm. Melt a knob of butter in a pan, add the apple cubes with the dark brown sugar, cinnamon and a splash of lemon juice. Cook over medium-high heat for 5 minutes until the apple is soft but still holds a bit of shape. Let cool.
Place small puff pastry squares (about 5x5 cm) on a baking sheet lined with parchment. Prick them with a fork. Put a spoonful of the cooked apple filling on each square. Sprinkle with a little demerara sugar and bake for 15 minutes at 200°C until the edges are golden brown.
Break the dark chocolate into small pieces and melt au bain-marie or carefully in the microwave in 30-second intervals. Stir until smooth. Roughly chop the caramelized pecans.
Put a teaspoon of melted chocolate into small cupcake paper liners and place a few pecan pieces on top. Let set in the refrigerator for at least 30 minutes.
Assemble the étagère from bottom to top: bottom layer with the pumpkin-spread rye bites and goat cheese crostini, middle layer with the apple puff pastry tarts, top layer with the chocolate-pecan spoons. Garnish the whole étagère with a few fresh thyme sprigs and dried orange slices for extra autumn atmosphere.

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The great thing about an autumn étagère is that you can put it together completely to your own taste. Prefer more savoury? Add extra mini cheese bites or spiced nuts to the bottom layer. Prefer more sweet? Add a few small speculaas cookies or walnut cookies to the top layer. Cooking and serving should be fun and fuss-free.

A well-stacked étagère is also a gift for the eyes. Use fresh herbs, a few dried orange slices or a sprig of rosemary as garnish to fully complete the autumn feel. That way you put something on the table that everyone will want to try right away. All for your taste.

Related products

Cookinglife Etagere Black - ø 16, 21 & 26 cm - 3 layers

Related categories

Cake Stand

Baking trays

Hand Blenders & Immersion Blenders

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