Appetizers recipes

Crusty french bread, brushed with garlic and olive oil topped with tomato, sea salt, mozzarella and basil then a drizzle of extra-virgin olive oil make very fresh appetizers that showcase the simple ingredients. Quick and easy to make for guests in a flash.

What to do with day old bread.Don’t throw away.Try this recipe.

When you are planning your next birthday party, don’t forget to make this recipe.

Aqua Aerobics regular, Norma Koob, has submitted this delicious appetizer recipe!

An easy way to create a tasteful appetizer, similar to the way it is done in Scandinavia or Northern Germany. Preferably you want to use wild caught salmon when it is available or catch-it yourself. The usual caveats when you deal with fresh fish apply. Process it immediately. I had good experience with wild Alaska sockeye salmon which is frozen for a while before it comes into the shop.

Crab phyllo triangles: shatteringly crisp pastry packets stuffed with creamy garlic crab and fresh chives. The cocktail-party appetizer that disappears off the tray first.

Layered Mexican tortilla appetizer with cream cheese, picante sauce, and dried beef stacked between flour tortillas. Chilled overnight and sliced into wedges. Make-ahead party food.

Moroccan beet appetizer salad with herb-flecked beets and potatoes dressed separately in a chili-spiked olive oil vinaigrette. Composed with diced tomato, onion, and black olives. Vegan and bright.

Buttery garlic mushroom appetizer simmered low and slow with Italian dressing mix. Three ingredients, toothpick-ready, and they vanish off the platter in minutes.

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.

Baked ham and cheese appetizer bars with Bisquick, Swiss, Parmesan, sour cream, and garlic. Mix, spread, bake, and cut into bite-sized rectangles for easy party snacking.

Greek eggplant dip blended with tomatoes, garlic, oregano, fresh mint, parsley, olive oil, and lemon juice. A smoky, tangy melitzanosalata-style spread served with warm pita bread.

An easy lamb canape: crisp celery-seed toast strips spread with a quick cooked-lamb-and-mayonnaise mixture and topped with pimiento. A smart, retro party bite for using up leftover roast lamb.

Orange appetizers layered with thin red onion, parsley, cilantro, lime juice, and olive oil. A fresh, no-cook Moroccan-inspired citrus salad starter.

Midia is a Turkish-style mussel and rice appetizer with pine nuts, currants, cinnamon, and allspice. Cooked in olive oil and served at room temperature with fresh lemon.

Layered crabmeat appetizer dip with a seasoned cream cheese base, chili relish, and crab on top. Make ahead overnight and serve cold on Melba rounds.