Appetizer recipe collection

Highland sausage roll wraps minced venison and pork belly with port-soaked seasonings and tea-plumped prunes inside golden puff pastry. A rustic Scottish showstopper.

This is a great appetizer, nice mushroom and sage, they are savory.

A simple and delicious recipe that can be served with pasta, polenta or as a soup!

Smooth carrot spread seasoned with dill, garlic, and miso, thickened with arrowroot. Vegetarian pate for crackers or veggie dipping.

Pan-seared chicken breast sliced thin and plated with fresh kiwi and melon, drizzled in a triple-mustard honey cream sauce. An elegant yet easy dinner or appetizer that looks straight out of a fine dining kitchen.

Crispy deep-fried mushrooms stuffed with savory pork, water chestnuts, and vegetables. These Chinese appetizers are golden and crunchy, perfect for parties. Makes 24.

Colorful rotini tossed with black-eyed peas, sweet corn, crisp bell peppers, and zesty salsa-lime vinaigrette. Perfect make-ahead potluck side.

Zesty black bean and olive dip layered over cream cheese with chopped hard-boiled eggs, lime juice, cumin, and crushed red pepper. A no-cook party appetizer that serves 12.

Individual crustless spinach and feta pies baked in ramekins with mint, nutmeg, and a bright Greek tomato salad on the side. A Mediterranean appetizer or light main.

A vibrant Moroccan-style salad of grilled and skinned bell peppers, fresh tomatoes, and Spanish onion dressed in a simple garlic, olive oil, and vinegar vinaigrette. Served chilled for a refreshing side dish or starter.

Sicilian eggplant caponata, a sweet-and-sour relish of roasted eggplant, onion, celery, tomato, capers, and raisins. Vegetarian, low-fat, and a classic Mediterranean antipasto.

Stuffed mushroom caps filled with a Mediterranean eggplant and tomato mixture brightened with garlic, basil and parsley. A make-ahead vegetarian appetizer you can serve warm or at room temperature.

Gateaux piments, Mauritian chilli cakes made from soaked chana dal, green chilies, turmeric, and fresh herbs. Deep-fried into crispy golden fritters.

Mexican shrimp cocktail with lime-poached shrimp, avocado, jalapeno, tomato, cilantro, and carrots in a concentrated lime-garlic broth. Served chilled on lettuce.

Louisiana-style oyster and mushroom dip built on a blond roux with shallots, celery, garlic, and shucked oysters. Rich, briny, and ready for crackers or crudites.

Pepperoni onion quiche with slow-cooked Vidalia onions, Swiss cheese, and a creamy egg custard made with half-and-half and yogurt in a pre-baked pastry shell.