Party Appetizers Recipes

From EatingWell

Soaking onions in balsamic vinegar brings out their sweetness. Just don't use an expensive aged balsamic for this quick treat. To make these easy tortilla sandwiches into a meal, serve them with simple sauteed vegetables or a tossed green salad.

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From EatingWell

You could also serve the scallops over Asian salad greens dressed with sesame oil and rice vinegar for a simple dinner.

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From Better Homes and Gardens

For quick frilly edges on these fancy filled appetizer cups, use a fluted pastry wheel to cut the puff pastry.

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From Vegetarian Times

It's no surprise that New Yorker Myra Kornfeld, author of The Healthy Hedonist Holidays: A Year of Multi-Cultural, Vegetarian-Friendly Holiday Feasts, came up with a dish that's easy to transport and reheat. She's had plenty of experience toting party food on the city's subway system and warming up dishes in tiny Manhattan apartment kitchens. Kornfeld says she's partial to Gruyere (a hard Swiss cheese) in these bites, but Cheddar and other Swiss cheese varieties will also work.

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From EatingWell

If you like spinach-cheese pie, try these simple but elegant-looking little spinach cakes.

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From EatingWell

The entire beet plant - roots, stems and greens - can be used in this stunning appetizer. The beets are roasted then pureed with goat cheese for a creamy ruby-red spread. The greens and stems are sauteed with olive oil and garlic for the topping.

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From Ladies' Home Journal

The ham and cheese filling is wrapped in flaky, golden phyllo dough for these savory appetizers.

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From Better Homes and Gardens

Tapenade is a thick seasoned spread made from ripe olives. It's all that's needed to fill the pastry in these curlicue appetizers.

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From EatingWell

Red beets and golden carrots look especially festive in these zesty horseradish-and-bacon-flecked cakes. Avoid parsnips, which need to be cored, in this recipe, as trying to shred the smaller cored pieces might result in nicked knuckles. Try the pancakes with seared steaks or make them bite-size for a beautiful appetizer.

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From EatingWell

This lemony asparagus soup is spiced with a touch of curry and gets added richness from "lite" coconut milk and creamy red potatoes. Top it with a dollop of creme fraiche or plain yogurt and serve warm or chilled.

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From EatingWell

Fresh ginger and fragrant cinnamon infuse this chilled pear soup. Serve it in large shot glasses. Guests may add a splash of vodka if they like.

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From EatingWell

Baby shrimp and tangy lemon top thinly sliced rye bread in this easy Danish appetizer. Smorrebrod--which translates in Danish to "buttered bread"--are endlessly creative open-face sandwiches, meant to be eaten with a knife and fork as a light meal. Here we make appetizer-size smorrebrod, perfect for entertaining.

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From Ladies' Home Journal

A cheese filling stuffed into cherry tomatoes makes these colorful and cute appetizers easy to make for parties.

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From EatingWell

People along the Yangtze River enjoy dumplings with a variety of fillings, from seafood to red meat, eggs to vegetables. In Wuhan, dumplings may be served at any meal. Crisp, pan-fried dumplings don't have to be loaded with fat. Cooking them in a mix of water and oil makes them crisp on the bottom, tender and juicy inside.

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From EatingWell

This is a famous dish along the Yangtze, with regional variations. In Shanghai, the sauce will be sweet and sour. In Chongqing, it will be hot and spicy. And in Wuhan...well, it will depend on the season and the mood of the chef.

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From EatingWell

This take on the classic bacon-wrapped appetizer uses prosciutto instead to wrap meaty scallops. High-quality Italian prosciutto, found at well-stocked supermarkets or Italian specialty stores, has an incomparable melt-in-your-mouth texture. It's more expensive, but you only need a little for this recipe. Make it a meal: Serve with an unoaked chardonnay and our recipe for Wild Rice Salad or whole-wheat orzo tossed with Parmesan cheese.

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From EatingWell

Based on a popular Chinese dish, these fun wraps also make appealing appetizers for entertaining. Make it a meal: Serve with chile-garlic sauce and rice vinegar for extra zip; toss diced mango and strawberries with lime juice for a quick dessert.

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From EatingWell

For this simple-as-can-be dip, rich-tasting poached garlic is pureed with convenient canned beans, a little bit of onion and a dash of lemon juice. Use it as a dip for crudit's, a topping for bruschetta or even as a spread for a sandwich.

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From EatingWell

Fresh and easy, this recipe yields about 5 cups of salsa. Reserve 1 cup for Quick Guacamole and still have enough to serve 8. If you like spicy salsa, use the full amount of jalapenos and add more cayenne pepper.

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From EatingWell

Tapas are not always fancy--usually they're just a few simple ingredients prepared well, like these tender, juicy mushrooms. Just place a dish of toothpicks next to the serving dish and let guests help themselves.

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From EatingWell

In this deconstructed version of hot spinach-artichoke dip, we stuff artichoke hearts with lightly seasoned cooked spinach and melt brie on top.

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From The Food Channel

Indulgent hot cheese dip loaded with the big bold flavors of smoky-sweet bacon, crumbled bits of tangy blue cheese and toasted walnuts.This macho dip requires a thick, sturdy chip!

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From Better Homes and Gardens

These quick-to-make crispy appetizer crackers, with dough made in a food processor, have caraway seeds. They're similar to rye bread--but with a crunch!

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From EatingWell

These succulent meatballs can be served on little plates with plenty of bread for sopping up the rich tomato sauce or simply with toothpicks (and a napkin!). They are best served warm.

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