Serving appetizers before a big meal helps set the mood. They keep guests happy while they wait, offer a variety of flavors, spark conversation, and can be as simple or fancy as you like.
Caprese skewers are a fresh, light start to any meal. The mix of mozzarella, tomatoes, and basil is simple but full of flavor, and won’t fill guests up. You’ll need cherry or grape tomatoes, small fresh mozzarella balls (bocconcini or ciliegine), basil leaves, olive oil, and balsamic vinegar, plus skewers or toothpicks. Thread a tomato, a mozzarella ball, and a basil leaf onto each skewer. Arrange them on a platter, drizzle with olive oil and balsamic (or balsamic glaze), and season with salt and pepper to taste. Serve right away or chill until needed.
Stuffed mushrooms are savory, bite-sized, and easy to make ahead. Use large button mushrooms, cream cheese, garlic, breadcrumbs, Parmesan, and fresh parsley, plus olive oil or melted butter for cooking. Clean the mushrooms, remove the stems, and set the caps aside. Mix the cream cheese, garlic, breadcrumbs, Parmesan, and parsley, then spoon the filling into each cap. Place on a baking sheet and bake at 375°F (190°C) for 15–20 minutes, until tender and golden.
Mini quiches offer savory comfort in small portions and can be filled to suit different tastes. You’ll need pie crust (store-bought or homemade), eggs, milk, cheese, and fillings like spinach, ham, or mushrooms, plus salt, pepper, and optional herbs. Grease a mini muffin tin and cut the crust into rounds to fit. Whisk eggs, milk, salt, and pepper, stir in your fillings, pour into the crust-lined cups, and bake at 375°F (190°C) for 15–20 minutes, until set and golden.
Guacamole is quick, creamy, and always popular. Use ripe avocados, lime juice, cilantro, red onion, garlic, jalapeño for heat, and salt and pepper. Mash the avocados and fold in finely chopped onion, cilantro, and jalapeño. Add lime juice, salt, and pepper to taste, and stir in diced tomatoes or pomegranate seeds if you like. Serve immediately with tortilla chips or veggie sticks, or chill briefly.
Deviled eggs are a classic, make-ahead appetizer. You’ll need hard-boiled eggs, mayonnaise, Dijon mustard, vinegar, paprika, and salt, with optional additions like relish, garlic powder, chives, or bacon bits. Halve the boiled eggs, remove the yolks, mash them with mayo, mustard, vinegar, salt, and pepper, then spoon or pipe the mixture back into the whites. Sprinkle with paprika and chill before serving.
A cheese and charcuterie board provides a range of flavors and textures. Choose a few cheeses—Brie, cheddar, and gouda work well—and deli meats like prosciutto, salami, or ham. Add fruits (grapes, figs, or berries), nuts (almonds or walnuts), crackers or bread, and spreads such as honey or mustard. Arrange the cheeses and meats on a board, fill in with fruits, nuts, and crackers, add any spreads, and garnish with fresh herbs. Serve right away or refrigerate until serving.
Shrimp cocktail is elegant and light. Use large cooked shrimp, cocktail sauce (ketchup, horseradish, lemon juice, Worcestershire sauce), and lemon wedges for garnish, plus ice to keep the shrimp chilled. Arrange the shrimp around a bowl of sauce, add lemon wedges and fresh herbs if desired, and serve on a bed of crushed ice.
Spinach and artichoke dip is warm, creamy, and comforting—great for cooler weather. You’ll need frozen spinach, canned artichokes, cream cheese, sour cream, Parmesan, mozzarella, garlic, and salt and pepper, with optional hot sauce or red pepper flakes. Mix the spinach, artichokes, cream cheese, sour cream, and cheeses, then bake at 375°F (190°C) for 20–25 minutes until hot and bubbly. Serve with crackers, bread, or veggies.
Bacon-wrapped dates balance sweet and savory and are easy to prepare. Use pitted dates and bacon; stuff with almonds or goat cheese if you like. Wrap each date in bacon and secure with a toothpick. Bake at 375°F (190°C) for 15–20 minutes, until the bacon is crispy. Optionally drizzle with honey or balsamic glaze before serving.
A veggie platter with hummus is light, healthy, and colorful. Pick fresh vegetables like carrots, cucumbers, bell peppers, cherry tomatoes, and celery, and pair with store-bought or homemade hummus. Add pita bread or chips for variety and garnish the hummus with olive oil, paprika, or parsley. Arrange the veggies on a large platter with a bowl of hummus in the center and serve chilled or at room temperature.
Cucumber bites with cream cheese are crisp and refreshing. You’ll need cucumbers, cream cheese, fresh dill, lemon juice, and salt and pepper, with optional garlic or chives or a lighter swap like Greek yogurt. Slice cucumbers into thick rounds, mix cream cheese with lemon juice, salt, and pepper, and dollop onto each slice. Top with dill or a thin cucumber slice and chill until serving.
Pigs in a blanket are a crowd-pleaser and quick to make. Use cocktail sausages or small hot dogs and puff pastry. Cut the pastry into small squares, wrap each sausage, and place on a baking sheet. Brush with egg wash if you want a golden finish, and bake at 375°F (190°C) for 12–15 minutes, until golden brown. Serve with mustard or ketchup.
Spinach and feta phyllo cups combine flaky pastry with a savory filling. You’ll need phyllo dough, fresh spinach, crumbled feta, garlic, and an egg, plus olive oil or butter to brush the dough. Sauté the spinach and garlic until wilted, mix with feta and the egg, then layer brushed phyllo sheets in a mini muffin tin to form cups. Fill each cup with the spinach mixture and bake at 375°F (190°C) for 10–12 minutes, until golden and crisp.
