Appetizer recipe collection

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

Eggplant relish with baked eggplant, hard-boiled egg, green pepper, and onion ground together with vinegar and garlic. A cold Eastern European-style spread for bread and crackers.

Moroccan eggplant salad (zaalouk-style) with sauteed eggplant, grated tomatoes, garlic, red pepper flakes, and parsley. A warm, smoky appetizer served with lemon wedges.

Smoky roasted eggplant spread with cumin, coriander, and fresh herbs. This low-fat appetizer dip is baked until silky smooth and packed with warm Middle Eastern spices.

Chestnut soup with roasted chestnuts, sauteed onion and celery, simmered in a blend of water and apple juice with soy sauce and nutmeg. A naturally creamy vegetarian soup with no dairy.

Bacon-wrapped crabmeat balls with sherry, lemon juice, dry mustard, and fresh bread crumbs broiled until crispy. An elegant appetizer that makes about 2 dozen bite-sized hors d'oeuvres.

Belgian endive leaves piped with a creamy blue cheese and cream cheese filling, arranged in a spoke pattern and dusted with paprika. An elegant, no-cook appetizer for parties.

Belgian endive leaves filled with whipped cream cheese and sun-dried tomatoes, piped into elegant rosettes. A make-ahead appetizer that looks stunning on any party platter.

Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.

Escargots de Montpellier served over garlic croutons with pancetta, walnuts, anchovy, parsley, and a splash of Armagnac. A rustic French snail appetizer.

Mexican style flavors bring this shrimp and salsa dip to new heights.

Chicken mulligatawny soup: a curried Anglo-Indian classic with carrots, celery, apple, rice, and tender chicken in a spiced broth. Comfort food with serious depth.

Creamy garlic dip with five cloves of fresh pressed garlic, cream cheese, and milk. Three main ingredients, bold garlic flavor, and ready in 10 minutes. A simple party-ready appetizer.

Rumaki wraps bacon around chicken liver and water chestnut, then broils until crisp. The classic 1960s tiki-bar appetizer that deserves a comeback.

Salmon mousse molded in a fish shape is the show-stopping retro appetizer. Flaked salmon, tarragon vinegar custard, and whipped cream set with gelatin. Garnish with pimento and olive for the eye.

Easy salsa verde with canned tomatillos, fresh cilantro, serrano chiles, onion, and garlic. Seven ingredients, no cooking, ready in 20 minutes. Vegan, gluten-free, naturally low-calorie.