Easy Appetizer Recipes -Great Party Recipes - Bruschetta, Chicken Wings, More

Make Ahead
Make bruschetta topping up to 1 day in advance, adding the salt and pepper just before serving. Keep covered in the refrigerator. Top the bread up to 45 minutes before serving

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

1 15.5 ounce can diced tomatoes, well drained
1/4 Cup onions, finely chopped
1 tablespoon cilantro, coarsely chopped
1 fresh green chili, minced
1 garlic clove, minced
Kosher salt and freshly ground black pepper to taste
Olive oil

Turn on the broiler. Place baguette slices on a baking sheet and broil on both sides until lightly browned.

In a small bowl, combine the rest of the ingredients except salt and pepper. Mix together thoroughly. Taste for seasoning. Can stand at room temperature to allow flavors to blend. Refrigerate leftovers.

Spread one side of each bread slice with the tomato mixture and drizzle with each slice with olive oil.

You may also top each bruschetta with grated Parmesan, asiago, cheddar or jack cheese and place under the broiler briefly, until cheese is just melted.

Helpful Hints
You can also use your favorite link sausages cut into bite size pieces
On a buffet menu, plan about 3 sausages per guest. Calculate from package directions

Make Ahead
Cook sausages 1 day in advance. Wrap tightly in foil, refrigerate. Reheat in 400F oven, 5 minutes. Coat with honey and sesame seeds just before serving.

1 pound package cocktail sausages, beef, pork or turkey
1 tablespoon white sesame seeds
1/2 tablespoon honey

Preheat oven to 350 F

Arrange sausages in a single layer on a oiled, rimmed baking sheet. Bake for 15 minutes, then turn sausages. Cook another 10 minutes or until browned and cooked through. Remove from oven to bowl. Drizzle with honey and sprinkle with sesame seeds. Toss to coat.

Serve hot or warm with toothpicks

Serves 4: 3 pieces each as appetizer
12 chicken wings, separated into 3 pieces each, discard bony tip OR 12 pieces chicken drummettes
4 heaping tablespoons flour
1 1/2 teaspoons paprika
Salt and pepper
5 tablespoons butter
Preheat oven to 425F. Combine the flour, paprika, salt and pepper. In a plate, dredge chicken in seasoned flour, a few at a time, shaking off the excess. Melt the butter in the oven in a shallow roasting pan large enough to fit the chicken in a single layer, skin side down. Bake the chicken about 20 minutes, turning once, or until chicken is tender, crispy and browned. Serve on a large platter, hot or at room temperature

1 pound ground pork
2 green onions, minced
1 egg, slightly beaten
1/2 teaspoon salt

1/4 cup minced water chestnuts
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
Bread or cracker crumbs, if needed

Mix all ingredients, form balls. Roll in cornstarch and fry in oil. Serve on toothpicks with Cilantro Salsa for dipping

Make up to one week in advance. Refrigerate. Serve at room temperature or heat briefly to intensify the flavors

Makes about 2 cups
2 cups black or green olives, or mixture (not pimento-stuffed)
Zest of 1/2 lemon, in long strips if possible
3 garlic cloves, finely minced
2 teaspoons red pepper flakes
1 tablespoon lemon juice
1 tablespoon red wine vinegar
Small pinch of sugar
2 tablespoons olive oil

Pit olives if desired. Combine all the ingredients and toss to coat each olive well. Place in an airtight container. Marinate at room temperature at least 8 hours.

In a small nonreactive saucepan, combine all of the ingredients except the shrimp and bring to a boil. Transfer to a bowl and let cool, then refrigerate until chilled or for up to 1 day. Prepare an ice water bath. Cook the shrimp in a medium saucepan of boiling salted water, stirring occasionally, until pink, about 2 minutes. Drain the shrimp and plunge into the ice bath; drain again and pat dry. Transfer the shrimp to a platter and serve with the dipping sauce or chill for about 2 hours then serve

Back to Top

Makes 20 pieces. Estimate about 2-3 pieces per guest.
Make Ahead
Assemble up to 3 hours ahead. Do not drizzle with sauce. Cover tightly with plastic wrap and store in refrigerator. Add sauce just before serving

1 1/2 teaspoon white wine vinegar
2 teaspoons sugar
2 tablespoons Dijon mustard
1 tablespoon freshly chopped dill

1 teaspoon ground black pepper
2 1/2 tablespoons olive oil
5 pumpernickel slices
10 ounces gravlax slices
Chopped dill or chives for garnish

For sauce, combine vinegar, sugar, mustard, dill and pepper. Whisk in oil until thick and creamy. Lay gravlax on the bread slices. Cut each into 1-inch strips. Drizzle with sauce and sprinkle lightly with more dill or chopped chives. Serve chilled or at room temperature

1 can refried beans
1 can green chilies
2 cups Monterey jack cheese
2 cups cheddar cheese
3/4 cup taco sauce
1/2 cup sliced black olives, or to taste
1 Teaspoon lemon juice
1 cup sour cream
Tortilla or nacho chips
Brown ground beef, add onion and cook until tender. Drain fat, add salt and pepper to taste. Spread refried beans in a 10"x13" baking dish. Top with meat. Place green chilis on top. Mix monterey jack and cheddar cheese together and sprinkle on top. Drizzle taco sauce over evenly and bake uncovered 20-25 minutes 400 degrees. Remove from oven. Mix black olive with lemon juice and spread them on top. Cover with sour cream and serve at once with chips.

You can serve these snacks separately or mix them all together for extra spice and flavor. The nuts can be made up to 3 days ahead and stored in a airtight container or kept in the freezer for 6-8 months

Spicy Popcorn

1 cup popcorn kernels

2 tablespoons mild curry powder

2 teaspoons Creole seasoning salt or other spicy seasoning blend

4 tablespoons butter

Nut Mix

1 stick of butter

2 teaspoons salt

2 teaspoons chili powder

2 teaspoons cayenne pepper

1/2 teaspoon ground cumin

8 cups of your favorite unsalted nuts such as, 2 cups each of cashews, pecan halves, peanuts and walnut halves

1 cup raisins or currants

Spicy Popcorn
Pop the popcorn according to package directions. Place the popped corn in a large mixing bowl. Add the seasonings and butter and mix to coat well.

Nut Mix
Preheat the oven to 350 degrees. Melt the butter in a skillet and add the salt, chili powder, cayenne and cumin. Add the nuts and toss to coat. Spread the nuts out on a baking sheet and bake until lightly browned, about 10 minutes. Transfer nuts to a serving dish and mix in the raisins.

Makes 1 1/2 cups
Nonstick vegetable oil spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon (generous) freshly ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces

Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.

Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool completely.

Makes 1 1/4 cups dip
1 Cup Cheese; Shredded, use 4 oz. Cheddar or Monterey Jack
1 4 oz. can chopped green chiles, drained
1/4 Cup Half & Half
2 Tablespoon Onion; Finely Chopped
2 Teaspoon Cumin; Ground
1/2 Teaspoon Salt

Heat all ingredients over low heat, stirring constantly, until the cheese is melted. Serve warm with tortilla chips.

For each cup of raw peanuts, start with a small amount of garlic powder, about 1/4 teaspoon and equal amount of salt. Stir well to blend. Increase garlic powder and salt to taste as the peanuts warm. Spread out on a cookie sheet and bake in a 300F oven until heated

More Easy Appetizer Recipes

Easy appetizer recipes for any occasion. For more ideas see finger sandwiches, canapé recipes and skewer appetizers. For large parties see quantity appetizer recipes. Also check out more easy appetizer recipes.

More Easy Appetizer Recipes