Satisfy the hungry masses with robust meat appetizers. From bacon-cream cheese spirals to herbed pork crostini, these easy meat appetizers fulfill any craving.See Popular Meat Appetizers Recipes
David Page and Barbara Shinn of Shinn Estate Vineyards on the North Fork of Long Island trim tender young grape leaves and brine them at home. Page often stuffs the brined leaves with sausage made from locally raised duck, calling the hors d'oeuvres "a NoFo classic." Here, he creates a version with ground pork and fregola, a small, round Sardinian couscous.
Natchitoches, Louisiana, is renowned for its meat pies. Kelly English serves his mini version with a dipping sauce that combines two quintessential Southern ingredients: buttermilk and hot sauce.
These ribs are named after Spanish snacks known as pinchos. Jason McCullar rubs them with a smoked-paprika spice blend, then lacquers them with a sherry-spiked glaze. For an ideal cocktail snack, look for riblets, a half portion of baby back ribs; they're especially meaty. Or ask your butcher to split your rib racks crosswise.
These quick and easy Thai flavored chicken appetizers are surprisingly low in calories.
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This hearty appetizer pizza recipe is loaded with spicy pastrami, ripe olives, and mozzarella cheese.
With the make-ahead directions, you can prepare the phyllo rolls up to 3 months before the party, then bake them just before your guests arrive.
For a taste of: Asia Try this book: Asian Dumplings In her pan-Asian cookbook, food writer Andrea Nguyen recommends homemade wonton wrappers but says store-bought are fine: "Just look for ones labeled 'thin' or 'Hong Kong-style.' "
Cocktail meatballs and weenies are made special for party serving with this recipe that has a zesty spark of cranberry in the sauce. Make and serve the appetizers in a slow cooker.
Melissa Rubel rolls buttery puff pastry around salty prosciutto and melty Fontina to create deeply savory hors d'oeuvres.
Persimmons are typically reddish-orange in color. Two varieties are commonly sold in the U.S.: round fuyu, which can be eaten right away, and heart-shaped hachiya, which require ripening or cooking (when underripe, they are extremely astringent). Jason Travi wraps prosciutto around persimmon wedges and roasts them until the meat crisps and the fruit turns tender and sweet.
At Thai restaurants, Tom Mylan usually requests a double order of larb (or laab), an addictive appetizer of ground meat spiked with chiles, lime juice, and fish sauce and served with lettuce leaves for wrapping.
Vietnamese summer rolls are often filled with or shrimp, but Grace Parisi makes hers with roast beef from the deli.
Ideal for a brunch or dinner buffet.