Ina Garten’s 5-Ingredient Holiday Appetizer You’ll Want to Make Over and Over!

In my late twenties, along with my circle of friends, we initiated a culinary group we playfully named the Seasonal Soirée. With the arrival of each new season, we would convene at someone’s home. The host would prepare a lavish multi-course meal, and the rest of us were in charge of bringing various drinks.

Though our gatherings have now become more annual than seasonal, we still hold dear memories of the phenomenal meals we prepared together throughout the years.

Memorable moments include savoring homemade queso, cilantro rice, and chorizo at my friend’s cozy West Village flat, enjoying the vibrant cityscape from her fire escape during a lively summer evening. I also cherish the times I tasted herb-crusted salmon at another friend’s Brooklyn apartment, which felt incredibly sophisticated, and when I had my first taste of a negroni paired with ricotta crostinis in Chelsea.

Not every dish was a hit. We often chuckle about the endive boats with an odd apple pie-inspired stuffing. Regardless of the outcome, each meal was prepared with love and care, a true expression of our fondness for one another.

My Favorite Ina Garten Appetizer

A particular favorite from our Seasonal Soirée that I continue to make is Ina Garten’s Mustard and Gruyère Batons.

These delightful appetizers feature puff pastry sticks filled with Dijon mustard and coated with Gruyère cheese. In the oven, they puff up into light, golden, crispy sticks that are so tasty, you and your guests won’t stop at just one.

Surprisingly simple, they pack a flavorful punch yet remain light enough to complement any culinary lineup. Whether served with a drink, as part of a cheese platter, or as a prelude to a formal dinner, these batons consistently steal the show.

That’s Ina’s genius—her dishes are approachable and festive, yet uncomplicated. They’re comforting, reminiscent of time spent with old friends, and they invite repeated enjoyment, no matter the season.

Crafting Ina Garten’s Mustard and Gruyère Batons

Start by thawing and rolling out a sheet of puff pastry into a 9 by 13-inch rectangle. Apply Dijon mustard to the bottom half and brush a half-inch border with egg wash. Fold the plain half over the mustard-covered half and refrigerate for 15 minutes.

Then, cut the dough into strips, brush each with egg wash, and sprinkle with a mix of shredded Gruyère and a touch of Parmesan cheese. Sprinkle some salt, chill again, and bake for 15 minutes. Once done, let them rest briefly before serving them to your eager guests.

Tips for Perfecting This Simple Appetizer

• Slicing the batons: To achieve neat cuts, a pizza cutter is your best tool.
• Sprinkling the cheese: It’s okay if cheese ends up on the parchment paper; those crispy bits are a delicious bonus. Even if you run short on cheese, the flavor will still be there.
• Adding your own twist: Experiment with additions like freshly ground black pepper or a sprinkle of chopped rosemary over the Dijon. I’ve even tried spreading a thin layer of fig jam on the puff pastry before folding it over the mustard—delightful!
• Preparation ahead of time: You can prepare the mustard-brushed puff pastry well in advance and keep it chilled until you’re ready to bake. Shred your cheese ahead of time too, leaving just the slicing and final touches for later. You can keep the batons warm in the oven after turning it off, but try to time your baking close to when you plan to serve them for best results.