Appetizer recipe collection

Chilled two-tone melon soup with cantaloupe and honeydew poured side by side for a striking orange-and-green presentation. A refreshing no-cook summer appetizer with sherry, citrus, and fresh mint.

This is a great whole wheat pizza, mushrooms with the nice cheese, very tasty!

A scrumptious garlic bread that can be served on its own or with any type of pasta dish you make for dinner.

Easy taco salad with seasoned ground beef, crunchy Doritos, iceberg lettuce, and shredded cheese tossed in tangy Thousand Island. The throw-together potluck classic ready in 15 minutes.

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.

Roasted eggplant tahini pate with garam masala, shallots, garlic, and lemon. A creamy, smoky spread served with pita bread. Vegan and naturally gluten-free.

Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas.

Fennel and carrots cooked slowly in an seasoned olive oil.

Fiery hot salsa fresca with diced tomato, onion, sweet yellow and green bell peppers, and three habaneros for serious heat. Brightened with cilantro, oregano, and fresh lime juice. No cooking required.

Fiesta Ranch Potatoes with Creamy Chile Dip recipe

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

Savory crepe flavorings with brandy, fresh herbs, and lemon zest stirred into melted butter. A simple mix-in guide that turns basic crepe batter into restaurant-worthy main course wraps.

Beer-battered French onion rings fried to golden, shattering crispness. A simple batter of flour, egg, and beer creates a light, airy coating with serious crunch.

French-style stuffed eggs with ham, Dijon, and thyme, topped with a broiled breadcrumb crust. A lightened-up deviled egg appetizer with a warm, crispy topping perfect for Easter brunches.

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.

Deep-fried Camembert dredged in mustard-herb flour and a spicy bread crumb crust with chili powder and cayenne. Crackling-crisp outside, molten cheese inside. A 30-second appetizer.