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Holiday Honey Appetizers

Honey is a delicious addition to so many things, and holiday appetizers are no exception. Here are a few of our favourites that are sure to delight your tastebuds and your guests

1. Pear and Brie Crostini with Honey & Pecans


Slice the baguette into one-half inch rounds. Place the slices of bread onto a baking sheet and brush the tops with a little olive oil. Toast the bread under the broiler for a couple of minutes or just until the bread is golden.

Remove the toasted baguette rounds from the oven and add a slice of brie topped with a slice of pear. Return the tray of crostini to the oven under the broiler until the cheese starts to melt. Remove from the oven, top with crumbled pecans, then drizzle with the wildflower honey.

2. Charcuterie Board with Honeycomb

Honeycomb makes a sweet stunning addition to your holiday cheese board, and is delicious with prosciutto, salami, chorizo and a variety of cheeses - brie, blue, cheddar - and fresh fruit and nuts. Just cut a thin slice of honeycomb and combine with meat and cheese on a cracker. The combination of sweet, salty, savoury and spicy is super scrumptious.

3. Honey Roasted Nuts

Homemade honey roasted nuts make a wonderful gift, appetizer or complement on your charcuterie board. Paula Roy's Recipe (video below) is easy and delicious! Paula Roy is the Food editor Ottawa At Home and TV Host of Paula Roy's Favourite Foods. You can find more of her wonderful recipes at:


  • 3 tablespoons (45 mL) Gees Bees Wildflower Honey

  • 1 teaspoon (5 mL) canola oil

  • Pinch each of chili powder and ground cardamom or cinnamon

  • 1 cup (250 mL) raw nuts

  • Few dashes salts


Line a small baking tray with parchment paper and set aside.Heat honey, oil, chili powder and cardamom over medium heat in a small, non-stick frying pan. When it begins to bubble, add the nuts. Stir to coat nuts evenly with the honey mixture. Cook, stirring constantly, for 4 – 5 minutes, until honey mixture has almost evaporated and nuts are beginning to turn brown. Quickly transfer the cooked nuts to the prepared baking tray, spreading out in a single layer. Sprinkle lightly with salt and let cool. When cooled, break into pieces and transfer to an airtight container. Store up to 2 weeks.

Makes 1 cup (250 mL)

4. Pear with Prosciutto, Blue Cheese and Honey

These are mouth-wateringly delicious and we make them every New Year's Eve. The blue cheese is perfectly balanced by the juicy pears, salty prosciutto, and sweet honey.


  • 2 juicy pears, cored and cut into 8 wedges 16 thin slices of 6 oz.

  • Prosciutto, sliced 5 oz.

  • Blue cheese, 1/4 cup

  • Gees Bees Blueberry Blossom Honey


Place prosciutto slice on flat surface and then place pear in middle. Sprinkle each wedge with about 2 tsp. of blue cheese and then drizzle honey on top. Wrap the prosciutto around the pear and serve.

5. Baked Brie with Cranberry Honey Nut Relish

Truthfully, we don't have the recipe for this (yet!) but will be experimenting this holiday season to get it just looks so fabulously festive that we're inspired to experiment. Like us, you can experiment with honey to make many delicious recipes...many are only a Pinterest search away :)


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