50 Cracker Appetizer Recipes
Votes: 18
Serve these creative appetizers at your holiday party.
1. Pear chutney with blue cheese. Saute 1/2 diced onion, 1 minced garlic clove, and 1/2 teaspoon each chopped thyme and rosemary in 1 tablespoon butter until softened, 5 minutes. Stir in 2 peeled and diced small pears and 2 tablespoons white balsamic vinegar; cook until softened, 6 to 8 minutes; cool. Stir in 1/2 cup crumbled blue cheese and 1 teaspoon honey. Serve on crackers, garnished with chives.
2. Apple-cranberry chutney and cheddar. Simmer 2 diced, peeled Gala apples, 1 1/2 cups water, 1/2 cup apple cider vinegar, 1/3 cup dried cranberries, 1/4 cup brown sugar, 1 minced shallot, 2 teaspoons mustard seeds, and 1 teaspoon salt in a saucepan until soft and almost dry, about 40 minutes; cool. Arrange slices of Cheddar on crackers and top with chutney.
3. Brie with figs. Microwave 6 halved dried figs in a bowl with 2 tablespoons of brandy and water, covered, for 1 minute, until steaming; let cool. Arrange slices of brie on crackers and add the figs. Drizzle with honey and season with salt and pepper.
4. Beetroot and tangerine. Spread labneh cheese on crackers. Add thin slices of cooked beetroot and mandarin orange wedges. Sprinkle with za'atar spice mix and salt.
5. Orange and fennel. Cream together 3 tablespoons of softened butter, 1/2 teaspoon each of crushed fennel seeds, and coarsely ground pepper. Spread on crackers, top with thinly sliced fennel, blood orange segments, and fennel fronds. Season with flaky sea salt and pepper.
6. Baked grapes with cheese. Toss 1 1/4 cups halved seedless red grapes, 1 tablespoon olive oil, and 1 teaspoon chopped rosemary on a rimmed baking sheet; season with salt and pepper. Bake at 450°F (230°C) until golden brown, 12-14 minutes. Arrange slices of Taleggio cheese on crackers and top with grapes.
7. Ricotta with anchovies. Combine 1/2 cup whole milk ricotta, 1 teaspoon each lemon zest and chopped marjoram, and 1/4 teaspoon salt. Spread on crackers, top with chopped roasted peppers and halved anchovy fillets.
8. Egg salad. Whisk together 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon ground turmeric, and a pinch of salt. Stir in 4 finely chopped hard-boiled eggs, 1 tablespoon each of chopped pickled lemons and cilantro. Serve on crackers, garnished with toasted pine nuts and cilantro.
9. Eggs with herbs and gherkins. Mix 1/2 cup mayonnaise, 3 tablespoons chopped gherkins, 1 tablespoon each Dijon mustard, chopped chives, and tarragon, 1 teaspoon lemon juice, and a pinch of salt and pepper. Spread on crackers, top with sliced hard-boiled eggs, radishes, chives, and tarragon.
10. Shrimp with guacamole. Toss 8 ounces (230 g) peeled medium shrimp with the juice of 1 lime, 1 minced garlic clove, 1 tablespoon olive oil, 1/4 teaspoon each ground cumin, chipotle chili powder, and salt. Grill in a grill pan over medium-high heat until charred and cooked through, 1 to 2 minutes per side. Spread guacamole on crackers, top with shrimp, sliced red jalapeño, and cilantro.
11. Shrimp with Thai pepper. Pan-fry 1 pound (450 g) of peeled medium shrimp in 2 tablespoons (1 tbsp) of vegetable oil over medium-high heat for 45 seconds per side, or until almost cooked through. Add 3 tablespoons (3 tbsp) of sweet Thai chili sauce, 1 tablespoon (1 tbsp) of soy sauce, and 1 tablespoon (1 tbsp) of rice vinegar. Cook, stirring, for 1 minute, or until glazed. Top crackers with shredded iceberg lettuce, shrimp, sliced green onions, cilantro, and sliced Thai chili peppers.
12. Herring with cucumber. Mix 4 tablespoons of softened butter and 4 teaspoons of horseradish mustard. Spread on crackers, top with pickled herring (pat dry), sliced cucumber and red onion, and fresh dill.
13. Vegetable "sushi". Mash 1/2 an avocado with 2 teaspoons lemon juice and a pinch of salt. Combine 1/4 cup each finely diced cucumber, radish, and green onion, 2 tablespoons diced seeded jalapeño, 2 teaspoons soy sauce, and 1 teaspoon rice vinegar. Spread the avocado on crackers, top with the vegetable mixture, and thinly sliced nori.
14. Sushi with tuna. Season a 170g tuna steak with salt and pepper and press sesame seeds on top. Fry in a skillet with vegetable oil over high heat for 1 minute per side; slice thinly. Follow recipe #13, adding 1/2 teaspoon of wasabi paste to the avocado and place the fish on crackers.
15. Smoked salmon with pickled onions. Whisk together 1/2 cup water, 1/4 cup apple cider vinegar, 2 teaspoons sugar, and 1 teaspoon salt; pour over 1/2 a thinly sliced red onion. Let stand 1 hour; drain. Combine 4 tablespoons softened butter, 2 teaspoons each capers and chopped dill; season with salt and pepper. Spread on crackers and top with smoked salmon, pickled onions, and dill.
16. Smoked trout and apple. Spread crème fraîche on crackers, top with thinly sliced green apple, Dijon mustard, smoked trout flakes and chopped chives.
17. Maryland crab. Combine 3 tablespoons mayonnaise, 2 teaspoons each Dijon mustard and lemon juice, 1/2 teaspoon each Old Bay dressing and Worcestershire sauce, 1 sliced green onion, and a few drops of hot sauce. Stir in 8 ounces crabmeat and season with salt and pepper. Serve on crackers, topped with green onion slices and Old Bay dressing.
18. Baked tomatoes with basil. Toss about 300 g (10 oz) of halved grape tomatoes with 1 tbsp (1 tablespoon) olive oil on a rimmed baking sheet; season with salt and pepper. Bake at 200°C (400°F) until softened, 15-20 minutes. Mix 110 g (4 oz) of goat cheese with 1 tbsp (1 tablespoon) chopped basil, 2 tsp (1 teaspoon) dried oregano, and a small clove of grated garlic. Spread on crackers and top with tomatoes and torn basil.
19. Relish with sun-dried tomatoes. Drain 1/2 cup of sun-dried tomatoes in oil and reserve the liquid. Chop the tomatoes, add 1/2 cup of chopped toasted walnuts, 2 tablespoons of olive oil, 1 tablespoon each of tomato liquid and chopped thyme, 1 teaspoon of white wine vinegar, 1/2 teaspoon of orange zest, and a pinch of sugar. Spread mascarpone on crackers and top with relish.
20. Mushrooms with soft cheese. Sauté 230 g of assorted sliced mushrooms in 2 tablespoons butter and 2 tablespoons olive oil until golden brown, 4-5 minutes. Add 2 teaspoons lemon juice, salt, and pepper. Spread garlic-herb cheese on crackers, top with mushrooms, fresh parsley, and lemon zest.
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22. Spinach with feta and baked peppers. In a food processor, puree 1/2 a 9-ounce package frozen spinach (thawed and drained), 1/2 cup plain Greek yogurt, 2 tablespoons each olive oil, chopped parsley, dill, and chives; season with salt and pepper. Stir in 1/2 cup crumbled feta. Spread on crackers and top with diced roasted red pepper.
23. Middle Eastern Cauliflower. Cut 1/2 a small head of cauliflower into florets, cutting each in half. Add 3 tablespoons olive oil, 1/2 teaspoon each of hot smoked paprika, ground cumin, and coriander, 1 grated garlic clove, and a pinch of salt. Bake on a preheated baking sheet at 230°C (450°F) until golden brown, 20-25 minutes. Spread baba ganoush on crackers, top with cauliflower and chopped parsley.
24. Chickpeas with curry. Sauté 1 teaspoon each finely chopped peeled ginger and garlic with 1 1/2 teaspoons curry powder in 2 tablespoons butter over medium heat for 1 minute. Add 1 can chickpeas (16 oz, drained), 3/4 cup water, and 2 teaspoons mango chutney; season with salt and pepper. Simmer, mashing gently, until dry, 8 to 10 minutes. Spread on crackers and top with plain yogurt, cucumber slices, and cilantro.
25. Eggplant and pomegranate. Cut 2 small Chinese eggplants into 1/2-inch-thick rounds. Fry in a large nonstick skillet with 1/4 cup olive oil over medium-high heat until golden brown, 3 to 4 minutes per side; season with salt and pepper. Mix together 1/3 cup plain yogurt, 1 teaspoon olive oil, and a pinch of salt. Arrange the eggplants on crackers; top with the yogurt sauce, a pinch of za'atar, pomegranate seeds, and cilantro.
26. Carrots with hummus. Sauté 1.5 cups sliced carrots in 2 tablespoons olive oil over medium heat until softened, 15 minutes. Add 2 teaspoons harissa paste and season with salt; let cool, then stir in 2 tablespoons chopped cilantro. Spread hummus on crackers and add carrots.
27. Goat cheese and bacon jam. Cook 1 pound chopped bacon and 1 sliced shallot in a saucepan over medium heat until golden brown, about 20 minutes; drain, then add 1/3 cup each apple cider vinegar, brown sugar, and water, along with 1 tablespoon chopped thyme, and cook until jam-like, about 10 minutes. Season with pepper; let cool. Spread goat's cheese on crackers, top with bacon jam, and chopped chervil or parsley.
28. BLT with remoulade. Whisk together 1/4 cup mayonnaise, 1 tablespoon each chopped gherkins and grainy mustard, 1 sliced green onion, 1 teaspoon each ketchup and hot sauce, and a pinch of salt. Top crackers with shredded baby lettuce, thinly sliced plum tomatoes, cooked bacon bits, and a dollop of remoulade.
29. Butternut squash with sausage. Toss 2 cups butternut squash (thinly sliced into 1.5-inch squares), 1 tablespoon olive oil, and a pinch of salt and pepper. Bake on a preheated baking sheet at 450°F (230°C) until golden brown, 15-20 minutes. Spread soft nduja on crackers, top with the squash, and fresh oregano.
30. Butternut squash with caponata. Follow recipe #29, tossing the pumpkin with 1 tablespoon of red wine vinegar in addition to the oil; bake for 20-25 minutes, then slice into strips. Arrange on crackers, omitting the sausage. Top with caponata, ricotta salata, and fresh oregano.
31. Butter with caviar. Mix 6 tablespoons of softened butter with 1 tablespoon of caviar. Spread on crackers, top with radish slices, chopped chives, and flaky salt.
32. Cheddar with jalapeño. Combine 1/2 cup each softened cream cheese and grated smoked cheddar with thinly sliced green onions. Spread on crackers and top with sliced jalapeños.
33. Chicken nachos. Toss 2 cups shredded skinless rotisserie chicken with 1/2 tsp. chili powderSpread refried beans on crackers, top with chicken and shredded Mexican cheese mixture; broil for 1-2 minutes to melt the cheese. Top with pico de gallo, sour cream, sliced green onions, and crumbled tortilla chips.
34. Mexican corn. Combine 2 tablespoons softened cream cheese, 1 tablespoon sour cream, 1/2 teaspoon lime zest, 2 teaspoons lime juice, a pinch each of chipotle chili powder and salt. Stir in 1 cup thawed fire-roasted corn. Spread on crackers and top with crumbled cotija cheese, sliced green onions, cilantro, and chili powder.
35. Spanish ham and cheese. Spread quince paste on crackers and top with thin slices of serrano and manchego cheese.
36. Ham with mustard oil. Mix 6 tablespoons of softened butter with 2 tablespoons of wholegrain mustard. Spread on crackers and top with slices of ham and gherkins.
37. New York hot dog. Slice the cocktail sausages in half lengthwise and fry in a skillet until golden brown, about 5 minutes. Spread hot brown mustard on crackers, then top with sausages and sauerkraut (drain the brine).
38. Spicy andouille sausage. In a nonstick skillet, cook the thinly sliced andouille sausage over medium-high heat until golden brown, 3-4 minutes per side. Mix 1/4 cup softened cream cheese with the vegetables and 1/2 teaspoon hot sauce. Spread on crackers, top with the sausage and celery leaves.
39. Stew with pineapple. Cut Spam (200g can) into ¼-inch-thick slices, then cut each slice into 1-inch-thick pieces. Fry in a large nonstick skillet with 2 tablespoons vegetable oil until golden brown, 2-3 minutes per side; toss with 2 tablespoons teriyaki glaze. Serve on crackers, garnished with thinly sliced pineapple and sesame seeds.
40. Prosciutto and artichokes. Top crackers with sliced prosciutto, grated Parmesan, sliced marinated artichoke hearts, and baby arugula. Season with pepper.
41. Relish with olives and salami. Combine 2/3 cup sliced salami, 1/2 cup sliced pimento-stuffed olives, 2 diced celery stalks, 2 tablespoons each chopped parsley and olive oil, and 1 tablespoon red wine vinegar. Spread ricotta on crackers and top with relish.
42. Soppressata with tapenade. Spread goat cheese on crackers, top with black olive tapenade and thinly sliced soppressata. Season with pepper.
43. Beans with pancetta. Cook 6 slices pancetta and 16 sage leaves in a skillet with 2 tablespoons olive oil over medium heat until crisp, 6 to 8 minutes; remove with a slotted spoon to a paper towel-lined plate. Transfer the pan fat to a food processor, add 1 1/4 pound can cannellini beans (drained), 1/4 cup water, 1 clove garlic, and a pinch each of salt and pepper; puree until smooth. Spread on crackers; top with pancetta and crumble with fried sage.
44. "Ban mi". Toss 1/2 cup each carrot and daikon radish (cut into strips) with 2 tablespoons rice vinegar, 1 tablespoon sugar, and 3/4 teaspoon salt; let sit for 20 minutes. Spread Sriracha-mayo sauce on crackers, top with sliced liver sausage, pickled vegetables, thinly sliced jalapeño, and cilantro.
45. Onion pate. Sauté 2 sliced onions with 8 sprigs of thyme in 2 tablespoons each of butter and olive oil over medium-high heat until golden brown, 10 minutes; season with salt and pepper. Reduce heat to medium-low and cook for 20 minutes, until the onions are caramelized. Stir in 2 tablespoons of balsamic vinegar; let cool. Spread chicken liver pâté on crackers, top with onions and capers.
46. Buffalo Chicken. Sprinkle crackers with shredded mozzarella. Toss 1 cup shredded skinless grilled chicken with 3 tablespoons Buffalo hot sauce and divide among the crackers. Grill for 1-2 minutes to melt the cheese. Top with chopped celery and blue cheese dressing.
47. Chicken with sesame seeds. Dredge 3 chicken cutlets in flour, dip in beaten egg, then press into a mixture of 1 cup panko breadcrumbs and 1/4 cup sesame seeds. Fry in hot vegetable oil (in a 1/2-inch layer), turning once, for 4-5 minutes, until golden brown. Season with salt and cut into small pieces. Serve on crackers; garnish with hot mayo, sliced green onions, and cilantro.
48. Fried chicken with peppers. Prepare the chicken according to recipe #47, using a mixture of panko breadcrumbs and shredded cheddar (3/4 cup each) for breading. Serve on crackers, topped with pepper jelly and seeded jalapeño slices.
49. Steak and fresh salsa. Season 1 strip steak (2 cm thick) with salt and pepper. Grill in a grill pan over medium-high heat for 4 to 5 minutes per side until medium-rare; slice thinly. Toss with 1/4 cup each diced yellow bell pepper, white onion, and tomatoes, 2 tablespoons each olive oil and chopped parsley, 1 tablespoon red wine vinegar, and 1/4 teaspoon red pepper flakes; season with salt. Arrange the steak on crackers and top with salsa.
50. Cream cheese and roast beef. Combine 4 tablespoons softened cream cheese with 4 teaspoons horseradish. Spread on crackers, top with roast beef slices, capers, and dill; season with salt and pepper.
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