These quick appetizers are so easy to make that you'll have time to serve them before the main meal.
We present a collection of appetizer recipes that you can easily prepare in 15 minutes or less before preparing the main course. Snack on some bruschetta, spread some pâté on toast for your child, and then dig into the main course. You can also reserve other appetizers, such as cream soup, for a special occasion, and serve these light appetizers in cocktail glasses as an aperitif.
1. Goat Cheese TrioCut a 340g (12 oz) goat cheese log crosswise into 3 pieces. Roll one mini-roll in various chopped herbs, another in crushed peppercorns, and the third in chopped dried cranberries and cashews. Serve with baguette slices or crackers.
2. Bruschetta with white beansCombine 1 can white beans (drained), 1 cup chopped giardiniera (Italian pickled vegetables) and a splash of the brine from the jar, 1/4 cup diced provolone cheese, 2 tablespoons each chopped parsley and olive oil. Serve on toasted bread.
3. Spiced olivesHeat 1/3 cup olive oil, 1 strip each of lemon and orange zest, 1/4 teaspoon red pepper flakes, and 1 crushed garlic clove. Stir in 1 cup olives (mixed varieties) and a few sprigs of rosemary.
4. Canapes with radishes and anchoviesFinely chop 1 or 2 washed anchovies, 2 tbsp. parsley and 1 tsp. grated lemon zest, mix with 110 g. softened butter. Spread this mixture on
pumpernickel bread, place thin slices of radish on top, sprinkle with lemon juice.
5. Blue Cheese Pecan SpreadMix 1/2 cup soft blue cheese with 2 tablespoons chopped toasted pecans. Spread the mixture on celery stalk slices or crackers and drizzle with honey.
6. Kale with artichokes. Take 1.5 cups of frozen kale and 1/2 cup of frozen artichokes, defrost. Squeeze, then chop lightly. In a microwave-safe bowl, combine the vegetables with 4 oz. softened cream cheese, 1/2 cup of grated Swiss cheese, 1/2 cup of milk, 1/4 cup of grated Parmesan, 1 minced garlic clove, 1/2 teaspoon of salt, add a little cayenne pepper and Worcestershire sauce. Cover and microwave for 5 minutes, then stir. Serve with
pita croutons or crackers.
7. Indian Yogurt DipCombine 1 cup Greek yogurt, 2 tablespoons each of chopped cilantro and tomatoes, 1 tablespoon of minced shallots, and 1/2 teaspoon each of grated ginger and garlic. Mix and season with salt to taste. Serve with crackers or pita chips.
8. Cucumber with caviarPlace the mixture on the cucumber slices with a spoon.
crème fraîcheAdd some salmon or trout caviar on top.
9. Guacamole with pomegranateToast 3 tablespoons shelled pumpkin seeds in 1 tablespoon olive oil. Season with salt. Mash 2 avocados with 1/2 cup chopped cilantro, 1/4 cup minced onion, the juice of half a lime, 1 minced jalapeño, and 1/4 teaspoon salt. Top with pomegranate seeds and toasted pumpkin seeds. Serve with tortilla chips.
10. Fried ravioliFry uncooked small ravioli filled with cheese or meat in vegetable oil at 350°F (185°C) until golden brown, about 2 minutes. Drain on paper towels, sprinkle with salt and grated Parmesan. Serve with warm marinara sauce. Recipe
ravioli with marinara sauce.
11. Romesco dipping sauceIn a food processor, finely chop 1 cup roasted red pepper, 1 clove garlic, a pinch of red pepper flakes, 1 teaspoon red wine vinegar, 1/3 cup each toasted almonds and olive oil. Serve with breadsticks or crackers.
12. Mini Manchego TartsPrepare the romesco (No. 11) and spread it in a thin layer on small phyllo pastry shells. Top each with a cube of Manchego cheese and bake at 425°F (220°C) until the cheese is melted, 8 minutes. Top with chopped parsley. See another option.
filo pastry baskets with brie cheese.
13. Cranberry sauce with pateMix 1/4 cup mayonnaise, 2 tbsp.
cranberry sauce, salt, and pepper to taste. Spread on toasted baguette slices, top with pieces of country pâté and gherkins.
14. Stuffed hot peppersRemove the seeds and cores from hot or sweet pickled pimento peppers. Wrap cubes of aged provolone cheese with thin slices of salami and place them inside the peppers. Drizzle with olive oil and sprinkle with chopped parsley. Serve on skewers.
15. Crab dipping sauceCombine 8 ounces of crab meat, 3 tablespoons mayonnaise, 1 tablespoon each Dijon mustard, lemon juice, and chopped parsley, 1/4 teaspoon Worcestershire sauce, and salt and hot sauce to taste. Serve on crackers.
16. Pimento Cheese PastaCombine 8 ounces of grated sharp yellow cheddar, 4 ounces of sharp Monterey Jack cheese, 3/4 cup mayonnaise, 1/2 cup chopped and drained pimento peppers, 1 small minced shallot, and a pinch of cayenne pepper. Spread on toasted bread and garnish with chives.
17. Creamy shrimp sauceMix 8 ounces (225 g) of softened cream cheese, ¾ cup (3/4 cup) of mayonnaise, and the juice of half a lemon. Stir in 12 ounces (340 g) of cooked, chopped shrimp and ¼ cup (1/4 cup) of chopped celery and green onions. Season with salt and pepper. Serve on potato chips or crackers.
18. Italian tuna dipIn a food processor, combine 140g of tuna (from 1 can, drained), 1/2 cup mayonnaise, 1/4 cup olive oil, the juice of 1 lemon, and 2 tbsp capers until smooth. Transfer to a bowl and stir in 2 tbsp chopped parsley. Sprinkle with parsley. Serve on lettuce leaves, topped with freshly sliced vegetables, arranged in piles on a large platter (
crudite appetizer).
19. Spicy pita croutonsCut 3 pitas into wedges. Toss with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and salt and pepper to taste. Bake for 8 minutes at 425°F (220°C).
20. Hummus with pumpkinPuree 1.5 cups canned chickpeas (drained), 1/3 cup pumpkin puree, 3 tablespoons each olive oil and tahini (sesame paste), 1 clove garlic, 1/2 teaspoon paprika, and 1/4 cup water. Season with salt and lemon juice to taste. Transfer to a bowl and top with olive oil, red pepper flakes, and toasted peeled pumpkin seeds. Serve with sweet potato chips.
21. Baked Brie with Cranberry ChutneyCut the rind off the top of a Brie cheese wheel. Spread 1/4 cup of the cheese on top.
cranberry chutney and bake in the oven at high heat until bubbly, 3 minutes. Sprinkle with pecans. Serve with baguette slices.
22. Cookies with cheese and berry preservesSpread high-fat cheese (such as St. André) or brie on oatmeal cookies. Place a piece of cheese on each cookie.
canned apricots or cranberries and a stalk of dill.
23. Roasted Mini PeppersHeat 1 tablespoon of olive oil in a large skillet over medium heat. Add whole small peppers and cook, turning occasionally, until lightly charred and tender. Sprinkle with lemon juice and season with salt.
24. Spicy Deep-Fried ChickpeasTake 1 can of chickpeas, drain, and rinse with water. Deep-fry in batches in vegetable oil preheated to 190°C (375°F) for about 4 minutes, until golden brown and crispy. Drain on paper towels, then toss with spices: 1/2 teaspoon each of ground coriander, cumin, smoked paprika, and salt.
Snack selection: nuts (see
recipe), seeds, popcorn.
25. Ham in endive boatsIn a food processor, combine 4 ounces (110 g) of sliced ham, 1/4 cup (1/4 cup) of chopped pickles, the white parts of 2 green onions, and 2 tablespoons (2 tablespoons) of mayonnaise. Spoon onto firm endive leaves. Sprinkle with green onion slices.
26. Canapes with pumpkin and prosciuttoIn a food processor, combine 4 oz (110 g) softened butter, 1/4 cup (1/4 cup) canned pumpkin puree, 1 tbsp (1/4 teaspoon) chopped sage, and 1/4 teaspoon (1/4 teaspoon) salt until smooth. Spread the mixture on slices of rye bread for canapés, topping with thin slices of prosciutto. See dessert option.
toast with pumpkin puree.
27. Scallops with pumpkin and sageMake the pumpkin and sage canapé mixture (No. 26). Melt 1/2 tbsp (30 g) butter in a large nonstick frying pan over medium heat. Add 12 small scallops and cook for 2-4 minutes, until cooked through. Stir in 2 tbsp of the pumpkin and sage mixture and a squeeze of lemon juice. Serve on skewers.
28. Shrimp cocktail. Combine 1/2 cup ketchup or sweet chili sauce, 1/4 cup jarred creamy horseradish, juice of 1 lemon, 1 teaspoon Worcestershire sauce, a pinch of celery salt, a little
hot sauce and 1 tbsp. chopped celery. Serve with chilled cooked shrimp.
29. Shrimp with green saucePlace 4 garlic cloves and the white parts of 2 green onions in salted water. Cook at a low simmer until softened, 6 minutes. Add the green onions, 1 cup each chopped basil, and 1 cup chopped parsley leaves. Cook until the greens are slightly wilted, 10 seconds. Drain and rinse with cold water. Puree in a food processor with 1/4 cup of the remaining water.
mango chutney, 1 teaspoon mustard powder and the juice of half a lemon. Serve with chilled cooked shrimp.
30. Spicy Baked OystersMix 1/4 cup mayonnaise, 1 tablespoon sriracha sauce, and 1 small minced garlic clove. Remove 12 from the shells.
oystersLeave the meat on the half shell. Pat dry. Spread the mayonnaise mixture on top and bake over high heat for 2 minutes, until the top is golden brown in spots. Serve with chopped chives.
31. Baked clams with garlicSauté 1 crushed garlic clove in a skillet with 2 tablespoons (30 g) butter. Stir in 1/3 cup fresh bread crumbs and 2 tablespoons chopped parsley. Remove 12 clams from their shells and leave them on the shell halves, pat dry. Top with the garlic-infused bread crumbs and bake over high heat for 1-2 minutes until crisp and golden brown.
32. Shrimp and Bacon Slider Burgers. Grease the cut small ones with mayonnaise.
potato bunsFill each with 1 sliced cooked shrimp, 1/2 slice of crispy bacon, and some chopped chives. See
crab slider burgers.
33. Green peas with taramsalata fillingBlanch the snap peas for 30 seconds in boiling salted water. Rinse with cold water and pat dry. Trim the curled ends to open the peas. Using a pastry tip, pipe taramasalata (Greek pâté with caviar) or soft cheese with herbs into each pea. Sprinkle with lemon juice.
34. Cheese-stuffed mushroom capsCut the stems off small cremini or porcini mushrooms. Sprinkle the caps with salt and pepper and stuff each with 1 teaspoon of cream cheese. Bake in the oven over high heat for about 8 minutes, until the cheese is melted and golden brown in spots. Top with chopped chives. Appetizer recipe from
stuffed tomatoes.
Stuffed mushroom recipes:35. Fried halloumiCut 225g of halloumi cheese into small cubes and fry in a frying pan with 2-3 tbsp of olive oil, turning, until golden brown. Add 1 cup of grape tomatoes, the juice of 1 lemon, and a pinch of dried mint. Cook, stirring, for another 2 minutes. Serve on skewers like kebabs.
36. Cashews with chili and limeOver medium heat, sauté 2 cups cashews in 1 tablespoon olive oil, adding 1/2 teaspoon of salt, for about 5 minutes.
chili powder and smoked paprika. Stir in 2 tablespoons chopped cilantro, the zest and juice of 1 lime. Season with salt.
37. Chipotle and Maple Molasses PeanutsIn a saucepan, simmer 1/3 cup maple syrup with 1/2 teaspoon chipotle powder until reduced by half, about 5 minutes. Stir in 2 cups salted roasted peanuts. Pour into a lightly greased skillet and let cool.
38. Asparagus in salmon slicesBlanch the asparagus in boiling salted water until slightly softened. Drain and cool.
asparagus in ice water. Drain again and pat dry. Wrap each stalk with a slice of smoked salmon. Mix 1/4 cup each sour cream and mayonnaise with 2 tablespoons of finely chopped dill and spread the mixture over the asparagus.
39. Canapes with smoked salmonPrepare the sour cream mixture from recipe #38. Spread pumpernickel on rye bread, top with slices of smoked salmon and a few capers. Recipe
canapes with smoked salmon.
40. Pear and Gorgonzola on PolentaSlice the polenta into 0.6 cm thick slices. Brush with melted butter and bake in the oven over medium heat, turning occasionally, until golden brown. Top with pear and gorgonzola slices and season with pepper. Recipe
canapés on slices of polenta.
41. Cheddar, Bacon, and Pecan PizzaRoll out 8 ounces (225 g) of pizza dough into a thin layer. Place on a baking sheet. Brush with olive oil, sprinkle with 3/4 cup of grated cheddar and 1/3 cup of chopped cooked bacon. Bake at 450°F (230°C) until crisp, 8-10 minutes. Top with glazed pecans and chopped chives.
See a selection of recipes: 50 Easy-to-Make Pizzas42. Fried artichoke heartsDrain 2 cups of marinated artichokes. Pat dry and cut into medium-sized pieces. Heat a 1/4-inch (0.6 cm) layer of olive oil in a skillet over medium heat. Add the artichokes and cook, turning once, until crisp and golden brown, about 6 minutes. Sprinkle with chopped parsley. See another serving option.
artichokes as an appetizer.
43. Goat cheese with tomato chutneyHeat 2 tablespoons olive oil in a frying pan, add 2 cups of pureed tomatoes from a can, 1/3 cup red wine vinegar, 1/4 cup yellow raisins, a pinch of red pepper flakes, and salt to taste. Simmer until thickened, about 5 minutes. Spoon onto a plate and top with a small wheel of creamy aged goat cheese (such as Boucheron). Serve with slices of baguette.
44. Sausage with apple on skewersMix 1/4 cup sour cream, 2 tablespoons each chopped parsley and whole-grain mustard, and 2 teaspoons horseradish. Season with salt. Thread fried slices of cooked sausage and diced green apple onto skewers. Serve with the sour cream mixture.
45. Deviled eggs with greensPeel and halve 6 hard-boiled eggs. Mash the yolks with 1 tablespoon mayonnaise, 1 tablespoon sour cream, and 2 tablespoons each of chopped chives, parsley, and green olives. Season with salt. Pipe or spoon the mixture onto the egg whites and sprinkle with paprika. Recipe
deviled eggs.
46. Pumpkin and ham frittersTake 1 cup of dry pancake mix, mix with 1/2 teaspoon of chili powder, 1 egg, add 2 tablespoons each of canned pumpkin puree, beer, grated cheddar, sliced ham, and green onions. Deep-fry small pieces of dough in vegetable oil preheated to 180°C (350°F) until golden brown. Drain on paper towels. See recipe.
deep-fried brushwood.
47. Spicy pumpkin soupIn a small saucepan, bring 1 cup canned pumpkin puree, 1/2 cup chicken broth, 1/4 cup heavy cream, 2 tablespoons chipotle hot sauce, and 2 teaspoons bourbon to a simmer. Cook, whisking, for 3 minutes. Pour into small bowls and garnish with chives. Serve the soup as an appetizer. Another recipe to choose from
Cabbage puree soup,
Tomato and truffle soup.
48. Carrot cream soup with gingerIn a small saucepan, sauté 1 chopped garlic clove and 1 tablespoon chopped ginger in 1 tablespoon vegetable oil. Add 1.5 cups carrot juice, 1/4 cup cream, and the juice of 1 lime. Bring to a boil and cook for 5 minutes, then ladle into small cups. Serve the soup as an appetizer, sprinkled with chives.
49. Sherry-glazed mushroomsMelt 2 tablespoons (30 g) butter in a skillet over medium heat. Add 225 g (8 oz) porcini mushrooms and sauté until softened, about 7 minutes. Add 1/4 cup sherry, 1 tablespoon sherry vinegar, and a pinch of salt. Cook until the syrup thickens, about 1 minute. Stir in 1 tablespoon each chopped parsley and chives. Serve on toothpicks.
50. Shrimp TaquitosHeat vegetable oil in a frying pan to a depth of 0.6 cm. Immerse the meat in the oil.
corn tortillas Roll out the taquitos one at a time until softened. Then coat them with mayonnaise and sprinkle with chipotle powder. Halve the cooked shrimp and chechil strips lengthwise. Place 2 shrimp pieces and 1 cheese slice in the center of each tortilla. Roll and secure with a toothpick. Increase the heat to medium and deep-fry the taquitos, turning them over, until golden brown. Remove the toothpicks and cut the rolls in half. Sprinkle with salt and drizzle with lime juice.
