Appetizer recipe collection

Roasted roma tomatoes on toast with balsamic-ginger glaze, lemony goat cheese, and peppery arugula on olive-oil crisped sourdough. A restaurant-style vegetarian appetizer or light main.

It is a fantistic combination, tomato-basil salad is very tasty with the pizza rolls.

Baked salmon and whitefish pâté with cream, eggs, wine-softened onions, coriander, and nutmeg. A classic French-style terrine cooked in a water bath and served cold with toast or crackers.

Italian sausage bread stuffed with hot sausage, mozzarella, Romano cheese, and eggs rolled in bread dough. A savory jelly-roll appetizer that freezes well.

Scallops and mussels with Dijon mustard vinaigrette, served over al dente asparagus on a bed of Boston lettuce. Lemon-marinated bay scallops and steamed mussels in a herb-rich dressing.

Chilled Scandinavian raspberry soup, a silky cold fruit soup brightened with orange and lemon and a splash of white wine. Served cold over fresh orange sections with a swirl of sour cream and mint.

Cold seafood dip built on the surprise of sea cucumber, blended into a fluffy mix of cream cheese and whipped heavy cream. Three ingredients, served chilled with potato chips or crackers.

Sharp cheddar sesame cheese ball with Worcestershire sauce, pimentos, and scallions, rolled in toasted sesame seeds. A make-ahead appetizer for parties and holidays.

A lighter salmon dip made with thick strained yogurt instead of mayo, canned salmon, scallions, celery, and toasted sesame seeds with a dash of hot sauce. High-protein, tangy, and great with crackers or crudites.

Shrimp and spicy black bean spread on crackers with jalapeño, lime, garlic, and cilantro. Easy make-ahead party appetizer from the pantry.

Smoked fish spread with mayonnaise, sweet pickles, mustard, and Worcestershire sauce. A no-cook appetizer dip that chills for deep flavor, served with crackers or party breads.

Smoky mushroom tart with sauteed shiitake and button mushrooms layered over smoked mozzarella in a blind-baked butter pastry shell, topped with Asiago and walnuts.

Smoky salmon cheese ball made with canned salmon, cream cheese, horseradish, and liquid smoke, rolled in pecans and parsley. A no-cook make-ahead appetizer for parties.

Snails Cauderan is a traditional Bordeaux escargot recipe braised with country ham, shallots, white wine, and bouquet garni. Petit-gris snails cooked low and slow in a rich, savory sauce.

Escargots a la Cauderan: petits-gris snails braised in a ham, shallot, and white wine sauce from the Bordeaux tradition. A rustic French appetizer cooked low and slow.

Sorrel borscht is a chilled Eastern European soup with lemony sorrel leaves, potatoes, dill, and sour cream. A tangy, refreshing cold soup for warm weather.