You don’t have to be a Michelin star chef in order to serve good appetizers. Good appetizers often don’t even require much work, even. So whether you’re in a hurry, weren’t originally planning a party, or just plain don’t know how to cook, here are a few appetizers literally everyone can make and enjoy.
- Deviled Eggs
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 3 tbs relish (if desired)
- 1/4 tsp mustard
- Cayenne pepper
- Salt
- Smoked paprika
Directions:
- Place eggs in a medium saucepan, add cold water to cover by at least 1 inch. Bring to a boil. Remove pan from heat, cover, and let stand for 7 minutes. Drain and run eggs under cold water to cool.
- Meanwhile, in a separate medium-sized bowl, mix together mayonnaise, relish, mustard, and a large pinch of cayenne.
- Peel eggs, and halve lengthwise. Carefully remove yolks to the bowl with the mayonnaise mixture, leaving whites intact.
- Mash egg yolks with mayonnaise mixture until smooth, season with salt. Mound into egg whites. Sprinkle paprika on top before serving.
2. Antipasto Skewers
Ingredients:
- 16 pieces giardiniera (Italian pickled vegetables)
- 16 pimento-stuffed green olives
- 16 pieces bocconcino (bite-size fresh mozzarella balls)
- 16 small pieces thinly sliced prosciutto
Directions:
- Onto each of 16 4-inch skewers, thread 1 piece giardiniera, 1 olive, 1 bocconcino, and 1 piece prosciutto.
3. Loaded Potato Bites
Ingredients:
- 2 pounds peewee potatoes
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1 container (16 ounces) sour cream
- 6 ounces cheddar cheese, shredded (2 cups)
- 1 cup green onions, finely chopped, plus more for garnish
- 12 ounces bacon, cooked and crumbled (1 1/2 cups), if desired
Directions:
- Preheat oven to 425 degrees with racks in upper and lower thirds. Place potatoes in a saucepan, cover with 2 inches of cold water. Season with salt and bring to a boil. Reduce heat to a simmer and cook until a knife pierces potatoes easily, about 10 to 12 minutes. Drain. Let cool 10 minutes.
- Drizzle each of 2 rimmed baking sheets with 2 tablespoons oil. Arrange potatoes on sheets, tossing to coat. Lightly crush each potato with the heel of your hand or back of a spatula to about 1/2 inch thick. Season with salt and pepper, roast, flipping halfway through, until golden and crisp, 30-35 minutes. Use immediately.
- Meanwhile, in a medium-sized bowl, mix together sour cream, cheese, green onions, and bacon. Season with salt and pepper. Top each potato with 1 to 2 teaspoons sour cream mixture. Garnish with more green onions.
4. Cucumber Feta Toasts
Ingredients:
- 1/2 baguette
- 6 teaspoons extra virgin olive oil
- 3 ounces feta
- 1/2 teaspoon fresh lemon juice
- Salt and ground pepper
- 1 small cucumber, thinly sliced crosswise
Directions:
- Preheat oven or toaster oven to 450 degrees. Split baguette lengthwise and lightly brush cut sides with 2 teaspoons olive oil. Bake until golden around edges, about 5 minutes.
- Meanwhile, in a small bowl, mash together feta, four teaspoons oil, and lemon juice. Season with salt and pepper.
- Spread feta mixture evenly over toasted baguette and top with cucumber. Season with salt, pepper lemon juice, and a drizzle of oil. Cut into pieces and serve.
5. Caramelized Mustard-Marmalade Wings
Ingredients:
- 3 pounds chicken wings, cut in half at joints, wing tips removed
- Kosher salt and freshly ground pepper
- 1 tablespoon extra virgin olive oil
- 1/2 cup orange marmalade
- 1/4 cup whole grain mustard
- 2 tablespoons Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1 green onion, thinly sliced, for serving
Directions:
- Preheat oven to 400 degrees. Season wings with salt and pepper, toss with oil and arrange in a single layer on a parchment-lined rimmed baking sheet. Roast, flipping once, until golden and cooked through, about 45 minutes.
- Meanwhile, whisk together marmalade, mustards, and cayenne.
- Brush wings all over with marmalade mixture. Return to oven and roast until caramelized, about 10 to 20 minutes. Let cool slightly, then sprinkle with green onions and serve.
6. Roasted Red Pepper, Olive, and Caper Bruschetta
Ingredients:
- Sliced roasted red peppers
- Pitted Kalamata olives
- Drained and rinsed capers
- Thinly sliced garlic
- Red wine vinegar
- Extra virgin olive oil
- Toasts
Directions:
- Toss together sliced roasted red peppers, pitted Kalamata olives, drained and rinsed capers, and thinly sliced garlic. Drizzle with red wine vinegar and extra virgin olive oil. Spoon onto toasts.
7. Tomato Burrata Bites
Ingredients:
- 16 Campari tomatoes
- 1 ball (8 ounces) burrata cheese
- Extra virgin olive oil
- Small fresh basil leaves
Directions:
- Trim the base of each tomato so they sit flat. Using a knife, slice off top 1/4 inch of each tomato. Scoop out seeds and pulp, then place hollowed-out shells upside-down on a paper-towel-lined plate or baking sheet to drain, about 5 minutes.
- Turn tomatoes upright, season with salt. Open burrata and pour creamy interior into a bowl. Chop firm exterior into 1/2-inch pieces, then stuff one piece in the bottom of each tomato. Divide creamy center among tomatoes (about 1 teaspoon each). Drizzle tomatoes with oil, sprinkle with salt and pepper, and garnish with basil.
8. Piquillo Pepper and Cheese Toasts
Ingredients:
- 1 medium baguette, thinly sliced into 16 rounds
- 1/4 cup extra virgin olive oil
- 16 piquillo peppers (from one 12-ounce jar), drained and patted dry
- 4 ounces sliced aged provolone cheese, cut into 16 one-inch squares
- 1 Green onion, for garnish
Directions:
- Preheat oven to 400 degrees. Brush both sides of baguette slices with 2 tablespoons oil. Toast on a rimmed baking sheet until crisp 7 to 8 minutes.
- Stuff each pepper with a cheese square. Place 1 stuffed pepper on each toast. Bake until cheese melts, about 8 to 10 minutes. Drizzle with remaining 2 tablespoons oil. Garnish with green onions.
9. Smoked Salmon Dip with Bagel Chips
Ingredients:
- 1/4 cup mayonnaise
- 4 ounces cream cheese
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon red onion, diced small
- 1 to 2 teaspoons fresh lemon juice
- 1/2 teaspoon prepared horseradish
- 2 ounces plus 2 more ounces thinly sliced smoked salmon, coarsely chopped
- 1 tablespoon chopped fresh parsley
- Bagel chips, for serving
Directions:
- In a food processor, mix together mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2 ounces smoked salmon. Process until smooth, about 20 seconds.
- Transfer to small bowl and stir in remaining 2 ounces smoked salmon.
- Top with fresh parsley and serve with bagel chips.
10. Silver Dollar Pancakes
Ingredients:
- 1 cup all-purpose flour (spooned and leveled)
- 1 teaspoon sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
Directions:
- In a small bowl, whisk together flour, sugar, baking powder, and salt.
- In a medium bowl, whisk together milk, butter, and egg. Add flour mixture to milk mixture and whisk until just moistened (batter should have some lumps).
- Heat a large nonstick or cast-iron skillet over medium heat. Lightly grease skillet. Working in batches, drop batter by tablespoonfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 minutes. Flip and cook until browned on underside, 1 minute.
- Repeat with more butter and remaining batter. Serve with toppings.
Topping suggestions:
- Ice cream and chocolate sauce on top
- Sour cream, smoked salmon, and chopped chives
- Cream cheese and fruit preserves
