I delight in creating tasty recipes for appetizers that give satisfaction to the palate. Here are my top ten dreamy, delightful starters: Spicy Buffalo Chicken Wings, creamy Deviled Eggs, fragrant Bruschetta, colorful and astonishing Caprese Skewers, savory and lip-smacking Stuffed Mushrooms, and indulge yourself in a portion of Baked Brie with Fig Jam.
If those don’t do it for you, maybe crispy Kimchi Pancakes will, or Cheesy Pimento Cheese-Stuffed Mini Peppers. And for two more light but satisfying appetizers, I present Watermelon and Feta Salad Bites, and Harissa Roasted Eggplant Rounds.
The 10 Best appetizer recipes
1. Buffalo Chicken Wings
Crispy fried chicken wings tossed in a spicy, buttery sauce made using hot sauce and unsalted butter are what make up the Buffalo Chicken Wings. They are a perfect classic American game day starter.
There is no substitute for ‘Buffalo’ in its chicken wing form. And there you have it: an ingredient list that runs the gamut in permutations and combinations across America.
Ingredients
Chicken wings, separated into drumettes and flats, about 2 pounds
Salt, to taste
Freshly ground black pepper, to taste
Vegetable oil, for frying
Unsalted butter, 1/2 cup (1 stick)
Hot sauce (e.g., Frank’s RedHot), 1/2 cup
Instructions
1. Heat the oil in a deep fryer or large pot to 375°F (190°C).
2. Add salt and pepper to the chicken wings before cooking. Cook the wings in several batches, frying each batch for roughly 8 to 10 minutes until they’ve turned a nice golden brown and are cooked all the way through; drain them on paper towels after frying.
3. In a saucepan, over medium heat, melt the butter. Add the hot sauce to the melted butter and mix well. Toss the fried wings in the delicious sauce until they are thoroughly coated.
4. Serve at once, with the following accompaniments:
Celery sticks
Blue cheese dressing
Ranch dressingThese items might seem like biological weapons of mass destruction, but remember: for some folks, this is a heavenly snack.
2. Deviled Eggs
Classic hors d’oeuvres that are traditional at Southern picnics, potlucks, or family reunions, all across the culinary spectrum of the United States, include deviled eggs. To make this classic starter, combine the egg yolks, mayonnaise, mustard, and white vinegar in a mixing bowl and blend until smooth, then season with salt and pepper.
The deviled egg filling is mostly a creamy, thick texture; however, the egg yolk mixture can have any number of ingredients added to it to dress it up, depending on your taste or whims.
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar
Salt, to taste
Freshly ground black pepper, to taste
Paprika, for garnish
Instructions
1. In a single layer, place the eggs in a saucepan and cover them with water. Bring the water to a boil, then cover the ensemble and remove it from the heat. Let the hot water work on the eggs for about 10-12 minutes.
2. Take the hot water away and atomize the eggs under cold water. When they are cool, take off their skins and cut the eggs in half lengthwise. With utmost care, take out the yolks and put them into a bowl.
3. Beat the yolks with a fork. Stir in mayonnaise, Dijon mustard, vinegar, salt, and pepper, mixing until smooth.
4. Using a spoon or piping bag, refill the egg whites with the yolk mixture. Sprinkle with paprika and serve cold.
3. Bruschetta
Bruschetta is a traditional Italian starter consisting of sliced baguette rounds that are toasted and then topped with a tasty blend of chopped tomatoes, garlic, fresh basil, olive oil, and seasonings, and sometimes finished with a drizzle of balsamic glaze.
Ingredients
- 1 baguette, sliced into 1/2 inch rounds
- 2 ripe tomatoes, diced
- 2 cloves garlic, minced
- Fresh basil leaves, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Balsamic glaze (optional)
Instructions
1. Set your oven to 400°F (200°C). Place the sheets of baguette on a baking tray and toast them for 5-7 minutes until they’re just starting to brown.
2. In a bowl, combine the tomatoes (diced), garlic (minced), basil (chopped), olive oil, salt, and pepper. Stir well to mix all the ingredients. Use a spatula or wooden spoon to ensure that the mixture is well combined.
3. Ladle the tomato blend onto each toasted baguette segment. If you like, drizzle with balsamic glaze right before serving.
4. Caprese Skewers
Caprese Skewers are a simple Italian-inspired appetizer featuring fresh cherry tomatoes, mozzarella balls, and basil leaves. They drizzle them with balsamic glaze and olive oil, then season them with salt and black pepper.
Ingredients
Fresh cherry tomatoes
Fresh mozzarella balls (bocconcini)
Fresh basil leaves
Balsamic glaze
Extra virgin olive oil
Salt
Freshly ground black pepper
Instructions
1. On each skewer, thread one cherry tomato, one mozzarella ball, and a fresh basil leaf. Repeat until all skewers are filled.
2. Use olive oil and balsamic glaze to drizzle the skewers.
3. Add salt and freshly ground black pepper to taste.
4. Immediately serve or chill before serving.
5. Stuffed Mushrooms
Stuffed Mushrooms are a delicious appetizer. They consist of large mushroom caps that are filled with a creamy mixture of sautéed mushroom stems; cream cheese; Parmesan; minced garlic; and fresh parsley.
Perfect for any gathering.
Ingredients
12 large mushrooms, stems removed
2 tablespoons olive oil
1/2 cup cream cheese, softened
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup chopped fresh parsley
Salt and pepper to taste
Instructions
1. Set your oven to a toasty 375°F (190°C). Take the mushrooms and give them a good wash. Then, remove the stems from the caps and set the caps aside for later. Take the stems and chop them up nice and fine.
2. In a frying pan over medium heat, warm the olive oil. Stir in the chopped stems of the mushrooms and the minced garlic, and cook until soft, about 5 minutes.
3. In a bowl, mix the sautéed mushroom stems and garlic with cream cheese, Parmesan cheese, parsley, salt, and pepper until well combined.
4. Fill the mushroom caps with filling mixture, put them on a baking sheet, and bake in the preheated oven for 20 minutes or until the mushrooms are tender and the filling mixture is golden. Serve warm.
6. Baked Brie with Fig Jam
Baked Brie with Fig Jam is a stylish starter that showcases the delight of gooey melted Brie. For this recipe, I wrapped the cheese in a layer of buttery puff pastry that forms a flaky and tender crust around the Brie.
The fig jam is deliciously sweet and nutty, thanks to the addition of some optional chopped walnuts. You can use any kind of small, decorative serving plate here.
I also finished the dish with a drizzle of honey for some extra sweetness.
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Ingredients
1 wheel of Brie cheese (approximately 8 ounces)
1 sheet of puff pastry, thawed
1/4 cup fig jam
1 egg, beaten
1 tablespoon chopped walnuts (optional)
1 tablespoon honey (optional)
Instructions
1. Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to warm up.
2. On a surface lightly dusted with flour, roll out the puff pastry until it is smooth. Put the Brie in the very middle of the puff pastry.
3. Spread the fig jam over the top of the Brie. If using, sprinkle with chopped walnuts.
4. Encase the Brie completely with the pastry. Use the beaten egg to brush the edges and press to seal. The entire package of pastry should now be egg-washed.
5. Put the Brie wrapped in pastry on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the pastry is golden brown.
6. Let cool for around 5 minutes, then, if you want, drizzle with honey, and serve warm.
7. Kimchi Pancakes
Kimchi Pancakes are savory Korean pancakes made with chopped kimchi, all-purpose flour, and green onions. They are fried in a pan until they are golden, and they are served often with soy sauce for dipping.
An appetizer or snack that’s delightful!
Ingredients
Kimchi, chopped (1 cup)
All-purpose flour (1 cup)
Water (3/4 cup)
Egg (1)
Green onions, chopped (2)
Vegetable oil (for frying)
Soy sauce (optional, for serving)
Instructions
1. In a mixing bowl, combine the chopped kimchi, all-purpose flour, water, and egg. Mix well until a batter forms.
2. Mix in the minced green onions, ensuring they are evenly spread throughout the batter.
3. Warm a nonstick frying pan over medium-high heat and pour in a small amount of vegetable oil.
4. Ladle batter into the skillet, spreading it to form a circle. Cook for 2-3 minutes on each side, or until crisp and brown. Serve hot, with soy sauce on the side if you like.
8. Pimento Cheese-Stuffed Mini Peppers
Mini Sweet Peppers Stuffed with Pimento Cheese combine crunchy little peppers with a creamy mixture of sharp cheddar, mayo, cream cheese, and pimentos. These make a perfect, simple, delicious, and easy-to-find-ingredients bite-sized appetizer that everyone seems to love.
Ingredients
- 8-10 mini sweet peppers
- 1 cup shredded sharp cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup cream cheese, softened
- 2 tablespoons pimentos, drained and chopped
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
1. The oven should be heated to 375°F (190°C) before proceeding with the next step, which is to line a baking sheet with parchment paper.
2. Halve the mini peppers lengthwise and take out the seeds and membranes.
3. In a mixing bowl, combine the sharp cheddar cheese, mayonnaise, cream cheese, diced pimentos, garlic powder, salt, and pepper. Mix until thoroughly combined.
4. Spoon the pimento cheese mixture into each pepper half. Place them on the prepared baking sheet. Bake for 10-12 minutes, or until the cheese is bubbly and the peppers are tender. Serve warm.
9. Watermelon and Feta Salad Bites
Whip up a delectable and effortless starter, with Watermelon and Feta Salad Bites. You get crisp, sweet watermelon; salty feta; and elegant fresh mint, all drizzled with balsamic glaze, and—boom—a stunning presentation.
This is summer on a plate.
Ingredients
Watermelon, cubed
Feta cheese, cubed
Fresh mint leaves
Balsamic glaze
Toothpicks or small skewers
Instructions
1. Dice the watermelon and feta cheese so that they form equal-sized cubes. Make sure that they are small enough to fit in the mouth and are of a suitable texture for chewing.
2. Skewer a cube of watermelon, a small mint leaf, and a cube of feta onto a toothpick or small skewer.
3. Place the combined bites on a serving dish, and right before serving, drizzle them lightly with a balsamic glaze.
10. Harissa Roasted Eggplant Rounds
Eggplant rounds with harissa paste combine the earthy taste of the fruit with the spicy kick of the paste. Cumin and lemon juice really bring out the flavor of the eggplant in this never-fail, go-to recipe.
Olive oil ensures they roast perfectly.
Ingredients
1 large eggplant
3 tablespoons olive oil
2 tablespoons harissa paste
1 teaspoon salt
1 teaspoon cumin powder
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
Instructions
1. Set your oven to 400°F (200°C). Cut the eggplant into 1/2-inch thick circles and arrange them on a baking sheet.
2. In a tiny basin, blend the olive oil, harissa paste, salt, and cumin powder. Brush this mixture generously over both sides of the eggplant rounds.
3. Preheat the oven to 400°F. Roast the globe eggplants in the oven for 25 to 30 minutes, tilting halfway through to ensure even browning, until the eggplants are tender, collapsible, and golden brown.
4. When they are done cooking, drizzle the rounds with fresh lemon juice and sprinkle on chopped parsley just before serving.
