Appetizer recipe collection

Deep-fried red bean paste cakes wrapped in egg roll skins and fried twice for a crispy, golden shell around sweet, smooth filling. Just three ingredients for a classic Asian dessert or snack.

Crispy baked rice cups filled with creamy guacamole and salsa, a vegetarian Mexican appetizer with edible cheddar-cumin shells. Bite-size party food made in a mini muffin tin.

Vegetarian rice soup Florentine with brown rice, spinach, leeks, scallions, and garlic in a light vegetable broth. Simple, wholesome, and ready in 45 minutes.

Roasted tomatillo salsa verde with charred jalapenos, eight cloves of garlic, and fresh cilantro pureed smooth. Bright, tangy, and ready in 30 minutes.

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.

Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.

Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.

Crispy homemade bagel chips brushed with garlic, Parmesan, olive oil and Italian herbs. Easy day-old bagel rescue for crunchy dippers in 20 minutes.

Samoosa potato filling tempers mustard seeds in hot oil and butter, then folds in onions, diced boiled potatoes, turmeric (borrie), and chili powder. The classic South African-Indian samoosa stuffing for crisp folded pastries.

Turkish-style sauteed eggplant with a garlicky tomato sauce finished with vinegar. Salted and drained for silky, golden slices. Served warm or at room temperature.

Savoury salmon bread cases with flaked salmon in a creamy white sauce with gherkins, mayonnaise, and lemon juice, spooned into crispy buttered bread cups. A retro appetizer or light lunch.

A retro Southern appetizer of boiled shrimp suspended in seasoned consommé aspic with lemon, green onion, and a kick of hot sauce. Unmold onto crackers for a showstopping starter.

Russian marinated herring (selyodka) layered in Mason jars with olives, dried chilis, coriander, mustard seeds, and a sweet vinegar brine. Ready after 5 to 7 days in the fridge.

Awesome vegetarian mexican pie, we make in 2 pans instead of 1, so it really becomes 4 layers.

Creamy shrimp and pistachio spread made with blended cottage cheese, lemon juice, and onion powder. A no-cook appetizer for crackers or chips that chills in an hour.

Garlic shrimp crostini on toasted French bread rounds with a garlicky cream cheese spread, cherry tomato halves, and fresh parsley. Makes 24 bite-sized party appetizers.