574 appetizer recipes

Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

Greek-style phyllo triangles stuffed with seasoned ground beef, shallots, wine, mint, parsley, tomato, and cheese. Crisp, buttery kreatopitakia appetizers served hot from the oven.

Italian sausage simmered in tomato sauce with white wine, fresh mushrooms, and oregano. Seared first, then braised low for an hour. A savory hot appetizer.

Fresh fig appetizers two ways: prosciutto-wrapped quarters with lime and black pepper, or fig halves filled with pecan cream cheese. No-cook, elegant cocktail bites.

Spice up your tortilla chips with this creamy dip that's perfect for dinner parties.

Yeasted buckwheat blini made with whipped cream and egg whites folded into the batter for a light, fluffy pancake. Serve topped with caviar and creme fraiche.

Mango and prosciutto bites: salty Italian cured ham wrapped around sweet ripe mango chunks, served with lime wedges. Three-ingredient party appetizer.

Dried tomato crostini with sun-dried and fresh tomatoes, olives, capers, balsamic vinegar, and garlic on toasted baguette. An Italian bruschetta-style appetizer with optional melted cheese.

Yum Hoi Mang-Pu, a Thai mussel salad tossed with lemongrass, shallots, fresh mint, fiery bird's-eye chilies, lime juice, and fish sauce. Crisp, fiery, and sour, served over lettuce as a starter.

Bacon-wrapped rumaki with marinated chicken livers, water chestnuts, and scallions broiled until the bacon crisps. A retro tiki bar appetizer with soy-sherry-ginger soak.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.

Mexican pita pizzas layer black beans, Pico de Gallo, and melted cheese on crispy pita rounds for a fast appetizer or weeknight dinner. Ready in 20 minutes with easy Tex-Mex toppings.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.

Porcini mushroom crostini with shiitake, cream, garlic, and Asiago cheese broiled on Italian toast. A rich, earthy Italian appetizer with deep mushroom flavor from dried and fresh fungi.

Bacon-wrapped oysters broiled until the bacon crisps and the oysters turn plump and briny. A classic two-ingredient appetizer secured with toothpicks and ready fast.