The chance to enjoy an indulgent evening bathed in romantic mood lighting presents itself every February 14.
For this occasion, I especially like to use rich, luxurious ingredients and transform simple finger foods into something you would be happy to serve at a dinner party.
One go-to that never lets me down is a combination of fresh strawberries and balsamic glaze on crostini.
Something about the sweetness of the berries and the slight crunch of the bread makes it an entirely different experience than just eating a salad. And then there are the colors: Ingredients like ripe cherry tomatoes and fragrant basil on skewers make this a visually stunning as well as delicious appetizer.
Here are some more of my favorites!
The 15 Best Valentines Day Appetizers
1. Heart-Shaped Caprese Salad
A captivating variation on a timeless recipe, this salad makes use of the freshest ingredients imaginable: mozzarella made that very day, and the ripest cherry tomatoes. I suspect my affinity for this particular salad has something to do with its presentation.
The lacing drizzle of balsamic glaze winds serpentine through the plate, which is a delicious reason to have a salad for dinner.
Ingredients
Fresh mozzarella balls (bocconcini)
Cherry or grape tomatoes
Fresh basil leaves
Olive oil
Balsamic glaze
Salt
Black pepper
Instructions
1. Cut the cherry or grape tomatoes in half lengthwise to shape them like hearts.
2. Cut the balls of mozzarella in half so that they are the same size as the tomato halves.
3. To create heart shapes on the serving platter, you will need to arrange the tomato and mozzarella halves in an alternating pattern.
4. Place newly picked leaves of basil in between the slices of mozzarella and tomato.
5. Pour olive oil and balsamic glaze over the salad.
6. Prior to serving, flavor with salt and black pepper to your liking.
2. Valentine Bruschetta Bites
When it comes to appetizers, I always turn to my Valentine Bruschetta Bites. They offer a perfect amalgam of flavors and textures, beginning with crunchy baguette slices and moving to the slightly melting, not-quite-room-temperature mozzarella.
Atop the cheese is a tomato-basil topping that has so many layers of flavor you’d think someone had worked on it for hours. Finally, I dress the whole beautiful assembly with a drizzle of balsamic glaze.
And then we have the bite itself, as in: Take one and go.
Ingredients
1 baguette, sliced into 1/2-inch rounds
2 tablespoons olive oil
1 cup cherry tomatoes, quartered
1/4 cup fresh basil, chopped
1/4 cup balsamic glaze
Salt and pepper, to taste
4 ounces fresh mozzarella, cut into small pieces
1 garlic clove, halved
Instructions
1. Set your oven to 400°F (200°C) to preheat. Take the baguette and slice it into thin pieces for a total of 12-14 slices. Pick up a pastry brush and a bottle of olive oil. Brush each slice lightly with oil and arrange them on a baking sheet in a single layer. Place the baking sheet in the oven. Toast the slices for 5-7 minutes, watching closely to make sure they don’t burn. Remove from oven and allow to cool.
2. As the bread toasts, mix the cherry tomatoes, chopped basil, salt, and pepper in a medium bowl. Place the mixture into the bowl and use a spoon to gently combine the ingredients.
3. When the bread has finished toasting, take care to rub the cut side of the garlic clove over the surface of each piece of toast for extra flavor.
4. Put a small piece of fresh mozzarella on top of each toast, and then follow with a spoonful of the mixture of tomato and basil.
5. Right before serving, drizzle balsamic glaze over each bruschetta bite. You might also like to add whole basils for a pop of color and serve .
3. Cupid’s Shrimp Cocktail
This takes roasted shrimp, perfectly cooked and simply seasoned, and nests them in that most nostalgic of all cocktail sauces.
This one is zesty, brightened with fresh lemon juice and sharpened with horseradish. But there’s a 50/50 sauce garnish in play here too.
Half is alongside the shrimp and half is up in the cocktail. So you’re not just dipping the shrimp into sauce; you’re experiencing the shrimp in two sauce modes as you make your way through this dish.
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
Salt and pepper to taste
1 cup cocktail sauce
1 tablespoon lemon juice
1 teaspoon horseradish
1 teaspoon hot sauce (optional)
Fresh parsley, chopped, for garnish
Lemon wedges, for garnish
Instructions
1. Set your oven to 400°F (200°C) to get it ready. In the meantime, combine the shrimp with olive oil, salt, and pepper on a baking sheet.
2. Prepare the shrimp in the oven toasting them in a medium heat for roughly 6-8 minutes or so. (They will continue to cook slightly after being taken out of the oven; don’t overdo it.) The shrimp are done when they appear opaque and pink. Allow them to cool enough so you can handle them easily and work with them in the next step.
3. In a moderately-sized bowl, combine the cocktail sauce with the lemon juice, horseradish, and hot sauce (if using) to flavor to your taste.
4. Place the roasted shrimp in a dish for serving or in individual cocktail glasses.
5. Pour the shrimp sauce over the shrimp and finish with a garnish of parsley, lemon wedges, and cocktail sauce.
6. For a romantic appetizer, make sure the shrimp cocktail is served cool and jam-packed with flavor.
4. Romantic Raspberry Brie Bites
I love to create these understated yet sophisticated little nibbles that are utterly romantic—perfect for any date night! They are so easy to make, but they look and taste as though you labored over them for hours.
I’ve used puff pastry, creamy Brie, and raspberry jam when making them, but I think you could use any number of other things with the puff pastry as your base. Peaches with the brie would be a good option, for instance!
Ingredients
1 sheet of puff pastry, thawed
8 ounces of Brie cheese
1/4 cup raspberry jam
Fresh raspberries
Optional: chopped fresh herbs (such as thyme or rosemary)
1 egg, beaten (for egg wash)
All-purpose flour (for dusting)
Instructions
1. Set your oven to 375°F (190°C) to preheat. Prepare a muffin tin by either giving it a light grease or lining it with paper liners.
2. Sprinkle a little flour on your work surface and roll the puff pastry out to smooth the creases. Cut the pastry into 12 even squares.
3. Insert each square of pastry into the muffin tin, creating a small cup as you gently press it down.
4. Dice the Brie into petite cubes and place a small square in the middle of each pastry cup. Crown the cheese with a dainty dollop of raspberry preserves and top that with a fresh raspberry. If you have some just-picked herbs, chiffonade them and sprinkle the mixture before popping these beauties in the oven.
5. To promote browning, use beaten egg to coat the edges of the dough.
6. Into the oven, 15 to 20 minutes and serve
5. Love Knot Pretzels
I am smitten with Love Knot Pretzels. They are the kind of snack where you can see the charm and simplicity of a handful of good ingredients.
The warmth of the water, the liveliness of the yeast, the aliveness of dough that has been allowed to rise, the twinkly generosity of coarse salt—these are the things that make the moment of pleasure when you sink your teeth into a soft pretzel. But never mind the allure of simple, good ingredients.
Ingredients
1 1/2 cups warm water (110°F)
1 packet active dry yeast (2 1/4 tsp)
1 tbsp granulated sugar
4 cups all-purpose flour
1 tsp salt
2/3 cup baking soda
1 egg yolk, beaten with 1 tbsp water
Coarse sea salt, for topping
2 tbsp unsalted butter, melted
Instructions
1. In a big basin, mix the warm water, yeast, and sugar. Stir it together, then let it sit for about 5 to 10 minutes until it gets frothy.
2. Incorporate the flour and salt into the yeast mixture. Combine until the dough forms. Knead on a surfaced dusted with flour until smooth and elastic, about 8-10 minutes.
3. Form the dough into a ball and put it in a bowl that has been oiled lightly. Cover the bowl with a clean towel and place it in a warm location. Let the dough rise for about 1 hour or until it has more than doubled in size.
4. Start by heating the oven to 450°F (230°C). Prepare two baking sheets with parchment paper. Deflate the dough, then divide it into 12 equal parts. Take each part and roll it into a long piece suitable for shaping. Knot the piece and tuck the ends in to create a heart shape.
5. Bring 10 cups of water and the baking soda in a large pot to a rolling boil. Using great care, add to the pot, one at a time, the pretzels, and allow them to boil for about 30 seconds. Remove with a slotted spatula and place onto the baking sheets you prepared.
6. The egg yolks are mixed up, coarse sea salt is sprinkled on top, and then the pretzel is baked for 12-15 minutes. What comes out of the oven isn’t quite a soft pretzel yet, what with the melted butter still waiting in the wings.Â
6. Passionate Prosciutto-Wrapped Asparagus
Creating dishes that require little effort yet present a touch of elegance at the table is something I love. Prosciutto-wrapped asparagus spears offer a delightful combination of savory and fresh flavors.
These delicate dishes are ideal for any occasion, requiring merely a drizzle of olive oil and a sprinkling of soft salt and pepper to reach their full, unfussy potential. Adding light lemon zest and balsamic glaze can lend the dish a little extra brightness and sweetness, but they are completely optional.
Ingredients
Asparagus spears (24 medium-sized)
Prosciutto slices (12 thin slices)
Olive oil (1 tablespoon)
Salt (to taste)
Black pepper (to taste)
Lemon zest (1 teaspoon, optional)
Balsamic glaze (for drizzling, optional)
Instructions
1. Set your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
2. Clean and cut the asparagus spears. Remove ends that are tough or woody.
3. To make long strips from each slice of prosciutto, cut the slices in half lengthwise.
4. Starting just below the tip, take a strip of prosciutto and wrap it around each asparagus spear, spinning it downward toward the base and making sure the prosciutto covers the spear completely.
5. Place the wrapped asparagus neatly on the baking sheet. Drizzle it with olive oil and season it lightly with salt and black pepper, the same way you would with any vegetable before roasting it.
6. Place in a preheated oven set to 10-12 minutes, or until the asparagus reaches a tender state and the prosciutto becomes crisp.Â
7. Amorous Avocado Toast Hearts
In my kitchen, I enjoy preparing charming heart-shaped avocado toasts. Using whole grain bread cut into delightful hearts, I top them with a blend of ripe avocados, diced tomatoes, and crumbled feta cheese.
A sprinkling of fresh basil adds an aromatic touch. This quick-to-prepare, nutritious dish is perfect for serving when you want to share a moment with someone you love.
Ingredients
4 slices of whole grain bread
2 ripe avocados
1 tablespoon lemon juice
Salt and pepper to taste
1 small tomato, diced
2 tablespoons crumbled feta cheese
1 tablespoon chopped fresh basil
1 tablespoon olive oil
Red pepper flakes (optional)
Instructions
1. Cut heart shapes out of slices of whole grain bread using a cookie cutter shaped like a heart.
2. Brown the golden, heart-shaped bread slices until they’re as crisp as you wish.
3. Take the avocados and place them in a bowl. Squeeze the lemon juice over the avocados and then sprinkle the salt and pepper into the bowl. Mash everything together until smooth.
4. Evenly distribute the avocado mixture across each toasted heart.
5. Garnish with diced tomatoes, feta cheese that has been crumbled, and fresh basil.
6. If you would like, drizzle with a little olive oil and sprinkle on some red pepper flakes. Serve promptly.
8. Sweetheart Stuffed Mushrooms
Sweetheart Stuffed Mushrooms are an appetizer I love to serve at gatherings. The filling is delicious—a blend of finely minced button mushroom stems, onion, garlic, and red bell pepper, mixed with creamy cheese and fresh parsley.
I make it by hand and stuff it into each mushroom cap. This gives each one a personalized touch.
Of course, I can’t take all the credit. The Mushrooms themselves do most of the heavy lifting.
Ingredients
12 large button mushrooms
3 tablespoons olive oil, divided
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup red bell pepper, finely diced
4 ounces cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
Heart-shaped cookie cutter (optional)
Instructions
1. Set your oven to 375°F (190°C) to preheat. Clean the mushrooms. Remove the stems and set the caps aside; finely chop the stems.
2. In a medium skillet, add 2 tablespoons of olive oil and heat over medium. Add the mushrooms, onion, garlic, and red bell pepper. Sauté until soft, about 5 minutes.
3. In a basin, blend the vegetables that have been sautéed with the cream cheese, grated Parmesan cheese, and seasonings. Stir until the mixture is uniformly creamy.
4. Using the remaining olive oil, coat the tops of the mushroom caps. If you wish, you can use a heart-shaped cookie cutter to imprint heart shapes on top of the mushrooms for decoration (don’t cut through, just impress the shape).
5. Fill the mushroom caps with the cream cheese mixture, heaping it a little. Set them on a baking sheet.
6. Cook for 15-20 minutes, or until the mushrooms are tender and the tops start to take on a brown hue. Serve warm and dig into your Sweetheart Stuffed Mushrooms!
9. Berry Delicious Cheese Platter
To me, a cheese platter is an art form. It is not enough for a platter simply to taste good.
A cheese platter should also be a feast for the eyes. It should have the appearance of a still life, with cheese such as Brie and Gouda—delicious as they are to the palate—serving as the backdrop for the vibrant colors of the strawberries and blueberries with which I like to adorn my platter.
Ingredients
Variety of cheeses (e.g., Brie, Gouda, Cheddar, and Blue Cheese)
Fresh strawberries, hulled and halved
Fresh blueberries
Fresh raspberries
Fresh blackberries
Honey or berry-flavored honey
Crackers or artisan bread slices
Nuts (e.g., almonds or walnuts)
Fresh mint leaves for garnish
Instructions
1. Start with a large platter or a cheese board and arrange the assortment of cheeses across the board. Make sure to leave an ample amount of space between each type of cheese.
2. Encircle the cheeses with groups of fresh strawberries, blueberries, raspberries, and blackberries. Arrange them in an eye-catching manner.
3. To create a sweet pairing option, set out small bowls or ramekins of honey or honey with berry flavor on the platter.
4. Place a selection of crackers or slices of artisanal bread around the edge of the platter to provide an interesting complement to the cheeses and berries.
5. Spread a few nuts, such as almonds or walnuts, in small clusters among the fruits and cheeses to provide additional texture and taste.
6. Add an extra splash of color and scent by garnishing the platter with sprigs of fresh mint.
10. Adoring Artichoke Spinach Dip
This spinach-artichoke dip is a delightful combination of flavors and textures. Chopped spinach and chopped artichoke hearts are combined with a smooth blend of mayonnaise and sour cream.
The richness of the dip is enhanced by the addition of minced garlic and a couple of green onions. But the best part is that Parmesan and mozzarella are stirred in until melted and gooey.
Perfect for serving with chips, crackers, or bread.
Ingredients
1 cup thawed, chopped frozen spinach
1 cup thawed, chopped frozen artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
Salt and pepper to taste
Instructions
1. Set your oven to 350°F (175°C) to heat up while you prepare the dish.
2. Mix the spinach, artichoke hearts, mayonnaise, sour cream, Parmesan cheese, mozzarella cheese, and minced garlic in a bowl of moderate depth.
3. Combine all the ingredients thoroughly; add salt and pepper to taste.
4. Pour the blended mixture into a baking dish that you can put in the oven. Baked evenly in the dish, this batter will form a smooth layer of cornbread.
5. Place in the preheated oven and set the timer for 20-25 minutes. Your dish is done when the top is golden and slightly bubbly.
6. Offer the dip hot, accompanied by tortilla chips, pita bread, or sliced baguette for easy dipping. This delicious dish makes a delightful Valentine’s Day appetizer!
11. Enthralling Endive Boats
I love converting straightforward elements into delightful hors d’oeuvres. One of my top choices, my semi-regular send-off for guests at dinner parties, is to serve endive boats.
These lovely little vessels do such a nice job of showing off a blend of cream cheese, goat cheese, and just a hint (or a bit more, depending on taste) of honey. A dish like this is not something to be served with multiple utensils, go with your hands!
Ingredients
- 12 large endive leaves
- 4 oz cream cheese, softened
- 2 oz goat cheese
- 1 tablespoon honey
- 1/4 cup walnut pieces, toasted and roughly chopped
- 1/4 cup dried cranberries, chopped
- Fresh chives, chopped, for garnish
- Salt and pepper to taste
Instructions
1. In a medium bowl, combine the softened cream cheese, goat cheese, and honey. Using an electric mixer set on medium speed, whip the ingredients until smooth and well blended, about 1 minute.
2. Add salt and pepper to the cheese mixture to taste.
3. Take a small quantity of the cheese mixture and place it into the endive leaf, filling it about 2/3 of the way.
4. For the final touch, sprinkle some toasted walnuts and chopped cranberries on each filled endive leaf.
5. Add some freshly chopped chives for the finishing touch.
6. Place the endive boats onto a serving platter and serve without delay.
12. Charmingly Cheesy Garlic Bread
I love how my garlic bread transforms when it is topped with a rich blend of mozzarella and Parmesan cheese. There in the traditional Italian kitchen, I was taught to prepare a mixture of softened butter and minced garlic that—under the watchful eye of my mother—was baked to a golden perfection achieved with the sage advice she provided throughout the process.
Ingredients
1 baguette or Italian bread, halved lengthwise
1/2 cup (1 stick) unsalted butter, softened
4 cloves garlic, minced
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to warm up.
2. In a tiny dish, combine the softened butter, minced garlic, garlic powder, salt, and pepper until they are well mixed.
3. Evenly distribute the mixture of garlic and butter over the two halves of the bread.
4. Evenly distribute the shredded mozzarella and grated Parmesan cheeses over the bread that you’ve just buttered.
5. Put the bread pieces on a baking sheet, with the cheese side facing up, and then place them in the preheated oven. Bake for about 10 to 12 minutes, or until the cheese has melted and is bubbling.
6. Take it out of the oven, sprinkle it with chopped parsley, cut it into pieces, and serve it warm.
13. Affectionate Antipasto Skewers
One of my favorite appetizers to create is antipasto skewers. Using skewers gives me the artistic license to arrange bountiful ingredients into eye-catching bites.
I always start with a base of juicy cherry tomatoes, then follow it with either a piece of marinated mozzarella or a ball of fresh goat cheese. Next, I add fresh basil, which makes a lovely pairing with the tomatoes and cheese.
At this point, I have a skewered trifecta of ingredients that look and smell wonderful.
Ingredients
Cherry tomatoes
Marinated mozzarella balls
Sliced salami or pepperoni
Black or green olives
Artichoke hearts, drained and quartered
Fresh basil leaves
Balsamic glaze (optional)
Toothpicks or small skewers
Instructions
1. To make skewering simpler, halve the cherry tomatoes.
2. If you are using large slices, quarter them before slicing the salami or pepperoni.
3. Begin making each skewer by piercing a cherry tomato half and placing it at one end of the skewer. Follow that with a ball of fresh mozzarella, a slice of salami, a green olive, an artichoke heart, and a basil leaf. When you’ve finished threading all the ingredients onto a skewer, make it look pretty.
4. Proceed to alternate the ingredients on the skewer until it is filled, culminating with another half cherry tomato for a bright splash of color.
5. Place the skewers in a decorative pattern on a serving platter.
6. For that extra flavor, drizzle some balsamic glaze on before serving.
14. Darling Deviled Eggs
I love preparing deviled eggs, with the precise formulation of creamy mayonnaise and zesty Dijon mustard elevating this classic dish. Enhanced with a touch of vinegar and a dash of paprika, these beauties hold their own at any gathering.
Topped with fresh chives or parsley, they’re both playful and elegant—perfect for a casual picnic or a fancy cocktail party.
Ingredients
8 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon white vinegar
Salt, to taste
Pepper, to taste
Paprika, for garnish
Fresh parsley or chives, for garnish (optional)
Instructions
1. Arrange the eggs in a single layer in a saucepan, then cover them with water. Over medium-high heat, bring the water to a vigorous boil. Immediately remove the saucepan from the heat, cover it with a lid, and allow the eggs to cook in the water off the heat for 10 minutes.
2. Remove the hot water and move the eggs to a basin filled with cold water and ice. Let them chill for about 5 minutes. When they are cool enough to handle, peel the eggs.
3. Halve the eggs lengthwise and carefully take out the yolks, putting them into a bowl. Place the egg whites on a platter and get ready to make some deviled eggs.
4. Mix the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Blend until the mixture is perfectly smooth and creamy.
5. Return the yolk mixture to the middle of each egg white by using a spoon or piping it in. If you want to garnish the deviled eggs, consider using paprika and small, finely chopped pieces of fresh parsley or chives.
6. To amplify the taste, let your Darling Deviled Eggs rest in the refrigerator for at least 15 minutes prior to serving. Enjoy them then, with gusto!
15. Valentines Veggie Cups
When it comes to Valentine’s-themed get-togethers, my go-to is a fresh veggie cup brimming with colorful vegetables and served with a bright, healthy dip. Dressed in ranch or served in a cup with hummus or tzatziki, the cucumbers, cherry tomatoes, and other fresh wonders have no right looking that good.
But they do. And looking that good has everything to do with why I consider veggie cups the unofficial “appy of the Valentine’s table.”
Ingredients
Cherry tomatoes
Baby carrots
Celery sticks
Cucumber slices
Red bell pepper strips
Broccoli florets
Mini sweet peppers
Ranch dressing or hummus
Valentine’s-themed appetizer cups
Instructions
1. Thoroughly cleanse all the vegetables and dry them off with a paper towel.
2. Dice the cherry tomatoes, slice the baby carrots, and chop the celery sticks into bite-sized pieces. Prepare the cucumbers, red bell peppers, and broccoli in the same way.
3. Cut the mini sweet peppers in half and take out the seeds.
4. Take each of the appetizer cups and fill them with ranch dressing or hummus as a dip.
5. In each cup, arrange a vibrant collection of your cut.up vegetables, upright and easy to grab and dip.
6. Serve the vegetable cups right away, or if you’re not quite ready to serve yet, cover them and put them in the refrigerator while you finish off whatever you’re working on. These are best served fresh, so make sure you have a plan for keeping the veggies crisp until you hand them out.
