Appetizer recipe collection

Mediterranean semolina olive oil cake with lemon zest, almond extract, and cinnamon sugar topping. Moist Italian-inspired torte drizzled with honey and toasted almonds, perfect for brunch or elegant dessert.

Crispy, buttery cheddar sticks with toasted sesame seeds and a punch of Worcestershire. Just 7 ingredients, 30 minutes, and you've got a batch of irresistible homemade cheese crackers.

Buttermilk-marinated chicken strips get coated in sesame-studded breadcrumbs and baked until golden, served with tangy plum preserves sauce spiked with horseradish and mustard.

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.

A scrumptious shrimp dish that's made with anchovy fillets, ripe tomatoes and white wine.

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.

Retro shrimp mold made with tomato soup, cream cheese, and gelatin for a spreadable party appetizer. Canned shrimp, diced vegetables, and tangy mayo create a 1960s throwback that's surprisingly good on crackers.

Classic brown lentil dhal simmered with turmeric, topped with ghee-fried onions and garam masala for authentic Indian flavor in under an hour.

Homemade siopao steamed dumplings stuffed with a savory shrimp, ground pork, and water chestnut filling. Makes 30 pillowy buns from scratch, street-food style.

Smoked ham and cheese stuffed mushrooms pack mushroom caps with a wine-deglazed ham, garlic, and breadcrumb filling, then broil under melted Monterey Jack for a savory two-bite party appetizer.

They are great for appetizer when you have guests to come over.

Whole artichokes stuffed with mushrooms, ham, Parmesan and bread crumbs, then slow-smoked until tender and infused with woodsy flavor. A show-stopping appetizer for your next cookout.

Smoky, creamy tuna pate blended with cream cheese, mayo, lemon and a bite of red onion. No cooking needed. Spread it on crusty bread or serve in ramekins for an effortless appetizer.

Traditional Portuguese snails simmered for two hours with oregano, bay leaf, garlic, and olive oil. Served warm in saucers with bread for dipping in the aromatic broth.

Elegant sorrel frittata with red potatoes and shallots, topped with sour cream and broiled until golden. Lemony sorrel adds a bright, tangy twist to the classic egg dish.