Appetizer recipe collection

Swedish pan-fried sandwiches filled with anchovy butter, Dijon mustard, hard-boiled egg, and fresh dill. Vorsmorgosar fry up golden and crispy - serve as lunch or cut into cocktail bites.

Sweet and savory sausage bites in a sticky pineapple-brown sugar glaze with green peppers and cherries. A retro party appetizer made for the chafing dish.

This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.

Walnut and Roquefort salad with romaine, chicory, avocado, and scallions in a white wine vinaigrette. A French bistro-style salad with bold blue cheese, toasted nuts, and creamy avocado.

Warm baked blue cheese dip with cream cheese, bacon, garlic, and chives, topped with chopped smoked almonds. The party appetizer everyone fights over the bottom of.

Watercress and leek soup sweats leeks and watercress in margarine for 15 minutes, simmers in stock, then blends smooth. A peppery, vibrant green soup in 30 minutes.

Welsh rarebit with sharp cheddar melted in beer, eggs, dry mustard, and Worcestershire. Microwave method, spooned over ham and toast triangles.

Homemade whole wheat crackers: a nutty, crisp copycat-style cracker with wheat germ, brown sugar, and butter. Rolled thin on the sheet pan, scored into squares, and baked in 8 minutes flat.

White clam sauce made in the microwave with olive oil, garlic, canned clams, parsley, and oregano. A 15-minute pantry-friendly pasta sauce for spaghetti.

Whole pea soup with fresh tarragon, pureed silky smooth from soaked green peas, stock, and carrot. A simple vegetarian soup with just five ingredients and herbaceous depth.

This colourful starter makes a great supper or lunch dish served with new green peas or a leafy salad. Its bright colours make it appealing to both adults and children and it easy to make.

Wild and brown rice pilaf with a full pound of fresh mushrooms, thyme, parsley, and optional pecans, simmered in chicken broth. A nutty, earthy side dish for holiday tables.

Here's one for you lucky folks that have chanterelles popping up in the back forty.

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.

Flour-coated chicken livers cooked in butter with white wine, ketchup, and onion using the microwave. A quick 25-minute liver dinner with a tangy wine sauce, served over rice.

Wine fruit cup with sliced plums, nectarines, and golden raisins soaked in a spiced white wine syrup infused with anise, cinnamon, and lemon. A chilled starter that doubles as a light summer dessert.