One-bite appetizers like canapes are perfect for parties where guests like to circulate. From smoked salmon spread to pate, these recipes for minimal-fuss canapes let you be the guest at your own party.See Popular Canapes Recipes
Brandy and blue cheese spice up these hearty appetizers. Because blue cheese tends to be salty, use unsalted butter.
Make the cheese mixture ahead of time for these appetizers. That way it's chilled and ready for assembly come party time.
Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with creme fraiche and fresh salmon) are a famous kickoff to his luxe and whimsical meals. The original recipe appears in The French Laundry Cookbook (Artisan). Shaping the tuiles into cones is tricky and involves working very quickly with a cornet mold. Instead, leave the tuiles flat, like crackers. Top them with store-bought smoked salmon and creme fraiche.
After baking flaky squares of puff pastry, Melissa Rubel Jacobson tops them with sweet fig preserves and pungent blue cheese.
Chef Stuart Brioza sears sweet summer peaches in pancetta with fresh basil leaves for a crispy, juicy hors d'oeuvre. They would also be an unexpected addition to a frisee or baby escarole salad.
One of the most traditional versions of this Italian appetizer, is also one of the quickest to assemble.
Small sandwiches are always a hit on the appetizer table, and these quick and easy tomato-cheese melters are no exception. Another time, make these stacks with large slices of bread (rather than bruschetta) and serve the sandwiches for lunch or dinner.
F&W's Emily Kaiser, who co-authored The Harney & Sons Guide to Tea, pairs her clever tea sandwiches with spicy Indian chai, like the 500 Mile Chai ($9.50 for 4 ounces; taooftea.com).
These open-faced sandwiches created by F&W's Marcia Kiesel can be cut into whimsical shapes. For a little graphic fun, look for radishes of varying shapes and sizes.
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Pick your favorite quick-and-easy bruschetta topping from the four delicious options provided or serve them all at your next party. The make-ahead directions will help with advance planning.
For this easy, impressive hors d'oeuvre, Jacques Pepin tops roasted fingerling potatoes with sour cream and slender diamonds of pressed caviar. Boiled, sliced red potatoes also work.
A staple at Todd English's Olives restaurants is his much-lauded house-made flatbread, topped with sticky-sweet fig jam, pungent Gorgonzola cheese and salty prosciutto. Use store-bought pizza dough instead of homemade.