Easy Appetizer Recipes

Easy appetizer recipes for any occasion.  For more ideas see finger sandwiches, canape recipes, skewer appetizers , finger food ideas and appetizer ideas. For large parties see quantity appetizer recipes.  Check out more easy appetizer recipes.

Easy Chiles and Cheese Easy Cheese-Stuffed Mushrooms Cheese And Sausage Snacks Hawaiian Sausage Appetizers Cheese Tortilla Roll Ups Deviled Eggs Melon and Prosciutto Fruit and Cheese Board Marinated Cheese Skewers Raw Vegetable Crudités Tender-Crisp Vegetables Raw Vegetables On Ice with Dipping Sauce Easy Fruit Dip Baby Baked Potatoes Italian Tomato Bruschetta Tapenade

The consummate appetizer.  According to food historians, stuffed eggs were eaten in !5th Century Rome, often made with cheese and raisins!

Deviled Eggs Recipe or Stuffed Eggs Recipe

Plan about 2 hard-boiled eggs per person which equals 4 deviled egg servings per person. Always plan for extras. 

Here is the basic recipe to make 12 deviled eggs; plus a few variations to consider 
6 hard cooked eggs, peeled
3 tablespoons mayonnaise
1/2 teaspoon prepared mustard
Salt and pepper to taste

Cut cooked eggs in half, lengthwise. Slip out egg yolks and mash with a fork. Mix in mayonnaise, mustard and salt and pepper to taste.  Fill egg whites with yolk mixture, heaping it lightly.  Cover and chill at least 1 hour.  Arrange on serving platter 

Good additions to deviled eggs 
Finely chopped ham, shrimp, anchovy, caviar
Finely chopped parsley, chives, tarragon
Sweet pickle relish
Horseradish sauce
Half-and-half or sour cream instead of mayonnaise
Dash of ground red pepper or curry powder 
1 garlic clove, grated
Chopped green onions, olives, capers, pimento, radish

Melon and Prosciutto

You should get about 8-12 slices from a large melon.  Estimate about 2 slices per guest.  

1 large cantaloupe, casaba or honeydew melon
1/4 to 1/2 thinly sliced prosciutto or ham, cut into 1-inch strips
Fresh lemon or lime juice
Freshly grated black pepper (optional)
Toothpicks

Cut melon in half.  Scoop out the seeds and fibers.  Cut each half into 4-6 slices and remove the rind.  Cut crosswise slits 1 inch apart in each melon slice.  Sprinkle each slice with lemon or lime juice.  Place 1 or 2 pieces of prosciutto around each slice.  Push ham into the slits using the edge of a knife. This will secure the ham around the melon.  Sprinkle with black pepper if using. 
Alternatively, cut each melon slice into 3-4 pieces.  Wrap each piece in strips of prosciutto and secure with toothpicks.  

Fruit and Cheese Board 

Put large piece of Swiss, Gruyere, Brie or your favorite cheese on a cheese board with knives for cutting.  Arrange apples, pears, grapes, dates and unsalted nuts nearby.  Serve with crackers, biscuits and breads

A different and unique way to serve everyone's favorite appetizer

Marinated Cheese Skewers

Helpful Hints
Experiment with your favorite cheese cubes.  Works best with firm-textured cheeses like cheddar, Colby, Monterey Jack, solid feta
Substitute toasted fennel seeds, cumin seeds, sesame seeds or a combination

Make Ahead 
Can be made up to 3 days in advance. 

7-8 ounces of cheese 
1 tablespoon of Herbes de provinces
1 tablespoon lemon juice
1 teaspoon lemon zest
2 cloves garlic, finely minced (optional, but tasty)
2 tablespoons extra virgin olive oil
Freshly ground black pepper

1/4 cup fresh parsley, finely chopped 

Cut cheese into 3/4 inch cubes. Combine the remaining ingredients, preferably in a glass container.  Add the cheese cubes and toss to coat.  Cover tightly and refrigerate at least 4 hours to let the flavors blend. 

Presentation Suggestions
Put each cheese cube on a 5-6 inch wooden skewer or a regular toothpick. Then thread onto the skewers a small piece of any two of the following.  Take the color and texture into consideration: 
Small cube of bread, cucumber, black olive, red pepper, onion, green onion. 
Thread a leaf of fresh basil, mint, cilantro, or parsley on the end of the skewer or toothpick

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Raw Vegetable Crudités

Although simple, chilled raw vegetables are among the most popular and nutritious appetizers around.  Pair with a cool and well flavored dip they can stand alone.....

In choosing the vegetables keep in mind the color, shape and texture.  Cut vegetables in pieces that are easily held in the hand, and eaten in one or two bites.  Most importantly, use veggies at their seasonal best.  Presenting only one or two types of vegetables is impressive and cost efficient. 

Make Ahead
Up to one day in advance. Wash and pare your chosen vegetables. Arrange in an airtight container and cover with damp paper towels. Cover with the container lid and refrigerate.  

Baby Carrots
True baby carrots are bred to be small.  Most "baby" carrots however are specially bred,  long, slender carrots that are chopped into smaller pieces.  Leave whole for presentation

Baby Potatoes
Cute, delicious and versatile.  Bake, boil or roast whole

Celery
Use the palest and most tender stalks.  Cut into sticks about 3 inches long and 1/4 inch thick

Cherry or Grape Tomatoes
Try to find varying colors and shapes.  Leave whole

Cucumbers
Leave unpeeled for color effect.  Scrape out the seeds if possible.  Cut into sticks bout 3 inches long and 1/4 inch thick.   

Radishes
If using unpackaged radishes, trim the root but leave a little green for color and to act as a "handle" for dipping.  

Cauliflower
Cut into small, bite-sized florets.  Squirt with lemon juice to prevent browning

Broccoli
Same as cauliflower, although I prefer slightly steamed---See below

Raw Vegetables On Ice

Serve bowls of delicious raw vegetables in crushed ice.  The usual suspects such a celery carrots, green onions, radishes can be enhanced by cauliflower flowerets, raw asparagus, thinly sliced turnips and raw mushrooms.  Fill a large bowl (mixing or punch type bowl) with crushed ice.  Put each veggie in its own small bowl (or mix them up).  Nestle these bowls in the ice.  You may also place a piece of clear plastic wrap over the ice bowl and push it down into the ice and arrange the vegetables on top.  Serve with Herb Dipping Sauce

Serve with the following sauce for dipping.  Mix all ingredients together.  Place in a small bowl in the center of the ice bowl. Serves 20

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Tender-Crisp Vegetables with Low-Fat Creamy Garlic Dressing

A variation on raw vegetable crudités--a colorful array of warm tender-crisp vegetables.  Serve with Baby Baked Potatoes

This version uses "baby vegetables".  If not available at your grocer, cut and slice vegetables into small pieces for easy handling.     

Make Ahead
Up to one day in advance. Wash and pare your chosen vegetables. Arrange in an airtight container and cover with damp paper towels. Cover with the container lid and refrigerate.  

For every 4-6 guests prepare this amount. 
TO STEAM
12 slender green beans
12 baby carrots, 
1 cup small cauliflower florets
10-12 very thin asparagus, whole
8 small shallots, split into 2 pieces if necessary, peeled
8-10 baby zucchini, cleaned and left whole
6 baby yellow squash

3 cups baby salad greens
1 cup of baby spinach leaves
1 jar baby artichokes (15-ounce) can quartered artichoke hearts in water, drained
16-20 grape tomatoes 
Olive oil
Salt and freshly ground black pepper
Lemon juice
Parmesan cheese to taste (optional)

All vegetables are served whole. 
Bring water to a boil over high heat in a steamer. Place the basket into the steamer and put in the green beans, carrots, cauliflower and shallots. Cover and cook about 3 minutes. Add the zucchini and yellow squash. Cover and cook for 2 minutes more or until vegetables are tender-crisp or to taste. 
Arrange the baby greens on a large serving platter.  Follow with the baby spinach leaves. Toss with a light coating of extra virgin olive oil.  Arrange the steamed vegetables and the artichokes and tomatoes on the greens, each in a single pile. Sprinkle lightly with salt, pepper and lemon juice.  Sprinkle on cheese while veggies are still warm.  Serve warm or at room temperature

Serve as a dipping sauce with raw vegetable or tender vegetables 
Low-Fat Creamy Garlic Dressing
Makes about 1 1/2 cup
1 cup plain non-fat yogurt
3 tablespoons Dijon mustard
2 tablespoons mayonnaise
Dash hot pepper sauce
3 garlic cloves, minced or grated
1 teaspoon fresh lemon juice

Put all ingredients in a blender and process until smooth. Serve chilled 

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Baby Baked Potatoes

Make Ahead
Bake potatoes up to 1 day in advance. Store in an airtight container, in refrigerator. Crisp in 400F oven about 5 minutes. 

20 tiny potatoes, red or white (no more then 1 inch in diameter)
1 tablespoon or more olive oil
Salt 

Preheat oven to 400 F
Scrub potatoes and dry with paper towels. Toss potatoes with oil and salt until evenly coated. Place on a baking sheet and cook until soft inside and crisp outside, about 30 minutes.  Cool to warm. Cut a small cross on top of each potato and squeeze gently to open

Just before serving top each opened potato with the following ingredients, alone or in combination. About 1/2 to 1 teaspoon per ingredient. 

Butter and freshly ground black pepper
Sour cream and caviar
Sour cream and finely chopped chives or parsley 
Parmesan cheese and ground rosemary
Finely minced garlic or green onion, pinch of cayenne pepper or red pepper flakes
Finely diced tomato and crisped, crumbled bacon
Diced black olives and feta cheese

Easy Fruit Dip Recipe

About 1 cup
1 cup sour cream or vanilla yogurt
1/2 cup brown sugar
1/2 teaspoon vanilla or almond extract

Combine ingredients. Serve chilled with your favorite selection of sliced fruit

Italian Tomato Bruschetta

Makes about 2 cups
1 ciabatta or other thin baguette, cut into 1/2-inch slices

1 garlic clove, minced
2 tablespoons olive oil
1 canned diced tomatoes, well drained in a colander
Kosher salt and freshly ground black pepper to taste
1/2 cup fresh basil, chopped 
Toast the bread slices under the broiler until lightly browned.  Combine the garlic 
and olive oil and brush over one side of the bread.  Spread the tomatoes over 
the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat 
the tomatoes. Sprinkle with basil and serve. 

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Tapenade (Olive Spread)

Makes about 1 cup

1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes

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