32 Easy Cold Appetizers for an Entertaining Party

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Southwest Pimento Cheese Spread

Southwest Pimento Cheese Spread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [’16’]

An easy appetizer or sandwich spread. Makes about 1 1/2 cups

Ingredients

• 1/4 cup kefir cheese, labneh, or Greek cream cheese (at room temperature)
• 1/2 cup plain Greek yogurt (any type)
• 1 cup sharp cheddar cheese (grated)
• 1 cup Monterey Jack cheese (grated)
• 1 small jalapeno pepper (more or less to taste)
• 2 green onions, thinly sliced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 4 ounce jar roasted red peppers, drained, patted dry and chopped
• salt and pepper to taste

Instructions

1. Combine the kefir, labneh or Greek cream cheese and the Greek yogurt in the bowl of a stand mixer fitted with a paddle attachment. Mix together on low speed until smooth.
2. Add the cheeses, chopped jalapeño, green onions, garlic powder, cumin and chili powder. Continue to mix until everything is combined.
3. Remove from the mixer, and stir in the roasted red pepper by hand. Taste and add salt and pepper as desired.
4. Chill at least 30 minutes before serving. Serve cold with vegetables and crackers, or put this spread into an ovenproof baking dish and heat it in the microwave for about 2 minutes, and serve it warm or hot with chunks of bread.

2. Mini Greek Salad Stackers

Greek Salad Stackers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT0S · Total: PT15M · Yield: 12

Freshness is the name of the game with these Greek Salad Stackers. Easy to make and perfect for any occasion as a standalone salad or an appetizer!

Ingredients

• 12 kalamta olives (I buy pitted)
• 1 large cucumber (cut 12 1/4
• 2-3 roma tomatoes (cut in 12 1/4
• 1 large green pepper (cut 12 1/2
• Red onion sliced thin (about 2-3 slices then separate the rings)
• Chunk of Feta cheese (cut 12 1
• Olive Oil
• Dried Oregano
• Salt (if desired)

Instructions

1. Assemble in this order (bottom to top) – cucumber, tomato, red onion, feta, green pepper and top with olive
2. Skewer with a large tooth pick or fancy pick
3. Drizzle with olive oil and sprinkle with oregano and a bit of salt if desired
4. Serve immediately

3. Smoked Salmon Bites

4-Ingredient Smoked Salmon Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’, ‘6 salmon bites’]

Smoked salmon bites can be prepared just in 5 minutes. They’re a healthy high protein appetizer that’s also high in fat. It’s nutritious, flavorful, and easy to make!

Ingredients

• Half a lemon
• Half an avocado
• 1 packet smoked salmon (100g, 3.5 oz)
• 1 small onion

Instructions

1. Slice smoked salmon into 1.5 inches (4 cm) wide strips. Mash half an avocado and squeeze in some lemon juice. It will keep the avocado from turning brown.
2. Slice the onion and layout the salmon strips. Place a teaspoon of mashed avocado onto the salmon and a little bit of onion.
3. Now roll the salmon around it and secure with a toothpick.

4. Cheese, Ham, and Olive Bites

Cheese, Ham, and Olive Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 sheet puff pastry, thawed
• 4 oz (115 g) cream cheese
• 4 slices deli ham, finely chopped
• 1/3 cup olives, pitted and chopped
• 1/2 cup shredded cheese (cheddar or Swiss)
• 1 egg, beaten (for egg wash)
• Sesame seeds (optional)

Instructions

1. 1. Preheat oven to 400°F (200°C) and line a sheet with parchment.
2. 2. Roll out puff pastry and spread cream cheese in an even layer.
3. 3. Mix ham, olives, and shredded cheese; spread over the cream cheese.
4. 4. Roll the pastry tightly, then slice into 1-inch rounds or cut into bite-sized pieces.
5. 5. Place on the sheet, brush with egg wash, and sprinkle with sesame seeds if desired.
6. 6. Bake 12–15 minutes until puffed and golden.

5. Whole30 Cucumber Bites

Whole30 Cucumber Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium cucumbers, sliced into 1/2-inch rounds
• 5 oz (140 g) canned tuna, drained (or canned salmon)
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 2 tablespoons fresh dill, chopped
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Optional: capers or extra dill for garnish

Instructions

1. 1. Slice cucumbers into rounds and arrange on a platter.
2. 2. In a bowl, mix tuna with olive oil, lemon juice, dill, garlic powder, salt, and pepper.
3. 3. Top each cucumber round with a small spoonful of tuna mixture.
4. 4. Chill 10–15 minutes if possible and serve as a light Whole30-friendly appetizer.

6. Zucchini Roll-Ups with Guacamole

Zucchini Roll Ups with Guacamole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘8’, ‘8 Rolls’]

Thin ribbons of raw zucchini rolled around creamy guacamole, a cold, no-cook zucchini appetizer ready in about 20 minutes.

Ingredients

• 1 medium zucchini
• 3/4 cup homemade or store bought [guacamole]
• Garnish such as: (Olives, tomatoes or pickles and a side of fresh salsa)

Instructions

1. Use a Y shaped vegetable peeler to thinly slice 1 medium zucchini
2. Spread the guacamole onto the slices of zucchini
3. roll up the zucchini ribbons, garnish Garnish such as:
4. garnish with olives, tomatoes, or onions

7. Caprese Skewers

Caprese Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 24 cherry tomatoes
• 24 small mozzarella balls (bocconcini), about 8 oz
• 24 fresh basil leaves
• 2 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1/4 tsp salt
• pinch of black pepper

Instructions

1. 1. Rinse the tomatoes and basil; pat dry.
2. 2. Thread onto skewers: one tomato, one mozzarella ball, and one basil leaf; repeat to make 12 skewers.
3. 3. Arrange on a platter; drizzle with olive oil and balsamic glaze; season with salt and pepper.
4. 4. Serve immediately or chilled.

8. Cucumber Hummus Bites

Cucumber Hummus Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’18’, ’18 Bites’]

These little Cucumber Hummus Bites are delicious on a hot day when served cool out of the fridge. They are a great make-ahead appetizer that is scrumptious yet healthy. Fabulous colorful nibble to go along with other appetizers at any party!

Ingredients

• 1 English cucumber sliced
• ½ cup hummus (you can use the original flavor or your favorite flavor)
• 9 cherry tomatoes cut in half
• ¼ cup feta cheese crumbled
• Fresh parsley to Taste
• Salt and pepper to taste

Instructions

1. Wash and dry the cucumber and tomatoes.
2. Slice the cucumber in slices, about ¼ inch, and cut the tomato in half.
3. Spread about 1 tsp of hummus on the cucumber slices.
4. Add one-half of tomatoes on top of each slice.
5. Sprinkle with crumbled feta and fresh parsley.
6. Add salt and pepper to taste. I also now like to sprinkle on Za’atar. It gives the Cucumber Hummus Bites that extra bit of flavor and it is so good.

9. Fresh Spring Rolls

Fresh Spring Rolls with slimmed down Peanut Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT90M · Yield: [’10’, ’10 spring rolls and 1/2 cup (total yield) peanut sauce’]

Fresh Spring Rolls are full of delicious vegetables, rice vermicelli noodles and big flavor. Paired with a lightened up peanut sauce they are a great appetizer or light main dish that’s big on flavor and light on calories.

Ingredients

• 1/2 cup distilled white vinegar
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1/2 cup water
• 2 medium carrots (peeled and cut into matchsticks)
• 10 rice paper wrappers (also called spring roll rice wrappers)
• 4 ounces vermicelli rice noodles (about 120 grams; measurement before cooking)
• 3/4 medium cucumber (peeled, seeds removed and cut into thin slices)
• 1/2 cup shredded cabbage
• 10 small butter lettuce leaves
• 1/4 cup fresh mint leaves (rinsed and patted dry with paper towels)
• 1/4 cup fresh cilantro leaves (rinsed and patted dry with paper towels)
• Water (to soften the rice paper wrappers)
• 1/4 cup creamy peanut butter (unsweetened)
• 3 tablespoons warm water
• 1.5 tablespoons soy sauce (regular or gluten-free (Tamari can be used))
• 1 tablespoon fresh lime juice
• 1 teaspoon brown sugar
• 1 teaspoon minced fresh garlic
• 1 teaspoon minced fresh ginger (peel ginger before mincing)
• 1 teaspoon sriracha sauce

Instructions Pickling the carrots

1. Mix the vinegar, salt, sugar and water in a bowl. Stir to dissolve the sugar and salt.
2. Add the carrots. Soak for a minimum of 1 hour.

Making the Spring Rolls

1. Softening the rice paper wrappers: Add an inch of lukewarm water to a pan large enough to fit a wrapper. Dip one wrapper into the water to submerge it. Remove and place on a plastic cutting board with the smooth side facing down towards the cutting board.NOTE: if a plastic cutting board is not available allow the wrapper to soak for 10-15 seconds only (soaking too long can lead the wrapper to tear).
2. Add a lettuce leaf and layer a few pieces of each ingredient for the filling approximately 2-3 inches from the bottom and in a rectangular pile. (1/10th of the ingredients for each spring roll).
3. Using dampened fingertips, fold the bottom up over the filling. Fold each the right and left sides over vertically.
4. Using firm pressure, gently roll the end with the filling over to snugly seal the spring roll. The wrapper is self-sealing so will stick to itself.

Making the Peanut Sauce

1. Combine all ingredients in a bowl. Stir or whisk to fully combine into a sauce.

10. Kalamata Olive Tapenade Crostini

Kalamata Olive Tapenade is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [’16’]

This Kalamata Olive Tapenade is full of Mediterranean flavors! It’s made with anchovies, garlic, and Dijon mustard and perfect on crostini.

Ingredients

• 1 6 oz. jar pitted Kalamata olives
• 2 cloves garlic
• 2-3 anchovy filets (or 2 tsp. anchovy paste)
• 1/2 tsp. Dijon mustard
• 2 Tbsp. lemon juice
• 1 tsp. lemon zest (equals zest of 1 lemon)
• 1/8 tsp. kosher salt
• 1/8 tsp. pepper
• 1/4 cup chives (minced, or herb of choice)
• 1 gluten free baguette (or regular baguette if not gluten free)
• 2 Tbsp. olive oil

Instructions For The Tapenade:

1. Place 1 6 oz. jar of pitted Kalamata olives into a strainer. Drain the liquid from the olives before placing into the food processor.
2. Peel 2 large cloves of garlic. Roughly chop the garlic with a knife. Or, you can grate the garlic with a Microplane or small grater before adding to the food processor.
3. Zest 1 large lemon using a Microplane or small grater.Cut the lemon in half and squeeze 2 Tbsp. of juice from the lemon.
4. Mince ¼ cup or so of fresh chives or parsley.
5. Place the drained Kalamata olives into a small food processor. Add ½ tsp. of Dijon mustard, the 2 cloves of garlic, 2-3 anchovy filets (or 2 tsp. anchovy paste) the lemon zest, 2 Tbsp. of lemon juice, ⅛ tsp. each of kosher salt and pepper, and the minced chives (or herbs of choice) into the food processor.
6. Once all of the ingredients are added to the food processor, place the over on top and pulse 8-10 times, or until the mixture comes together.
7. All of the ingredients should be broken down and the mixture slightly chunky and the mixture spreadable. Pulse a few more times until it reaches the optimal consistency.

For The Crostini:

1. To make the crostini, heat the oven to 400 degrees Fahrenheit.
2. Cut 1-2 gluten free baguettes (or regular baguettes if not gluten free) into slices. Place the sliced baguette onto a large baking sheet.
3. Brush or pour some olive oil over each slice of bread.
4. Place the baking sheet in the oven and toast for 6-8 minutes, or until the bread is slightly crispy and golden brown.Remove the baking sheets from the oven and set aside.
5. To Serve: Place the kalamata olive tapenade into a small serving bowl. Garnish with some fresh minced chives, parsley, or herb of choice. Serve with the toasted crostini.

11. Shrimp Ceviche

Shrimp Ceviche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘8’, ‘8 servings’]

Shrimp Ceviche is the best light and delicious summer appetizer! Succulent shrimp are marinated in fresh citrus juice with fresh veggies and avocado.

Ingredients

• 1 lb (450g) shrimp
• 2 roma tomatoes (diced)
• ½ cucumber (peeled and diced)
• 1 avocado (diced)
• 1 medium red onion (diced)
• 1 jalapeño (deseeded and diced)
• ¼ cup lime juice
• ¼ cup lemon juice
• salt and pepper (to taste)
• Corn tortilla chips (for serving)

Instructions

1. For raw shrimp: If using raw shrimp, then poach it. Make the poaching liquid by combining water with sugar and salt. Bring to a boil, squeeze a lemon, and then toss the lemons in the saucepan/pot.
2. Remove from heat, and add the raw shrimp to the hot poaching liquid. Poach for 1-1.5 minutes or until the shrimp is opaque and no longer transparent/gray.
3. Immediately shock with ice. Allow the shrimp to sit in cold water for 15 minutes, then remove onto paper towels to dry it and peel it. See how to poach shrimp blog post.
4. For cooked shrimp: Chop the shrimp into small pieces (about ½ inch).
5. In a large bowl combine the shrimp with tomatoes, cucumber, avocado, red onion, jalapeño, lime juice, and lemon juice. Give it a toss, and season with salt and pepper.
6. Cover with plastic wrap, and chill in the fridge for at least 30 minutes before serving. Serve with tortilla chips or over tostadas.

12. Stuffed Cherry Peppers

Stuffed Cherry Peppers Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [’50’, ’50 stuffed cherry peppers’]

Stuffed Cherry Peppers are filled with a creamy mixture of tuna, anchovy, capers and parsley. This delicious Italian appetizer recipe, also known as Peperoncini Ripieni, makes a perfect year-round appetizer.

Ingredients

• 50 pickled cherry peppers (14oz/400gram jar (see notes for using fresh cherry peppers))
• 6 1/2 oz (185 grams) canned tuna in oil (undrained)
• 2 tablespoons capers
• 8 anchovies (optional – can be reduced or omitted)
• 1/4 cup chopped Italian parsley
• 1 cup olive oil (approx)

Instructions

1. Take a jar of cherry peppers, drain and allow to dry upside down on kitchen towel
2. Put all remaining ingredients in the bowl of a food processor.
3. Whizz until smooth.
4. Fill a plastic disposable piping bag with the tuna mixture and fill each pepper cup.
5. Carefully place all the fill peppers into an appropriate size sterilized jar with a lid and top up with olive oil before sealing with the lid.
6. Store in the refrigerator.

13. Layered Greek Dip

Layered Greek Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [’12’, ’12 people’]

This layered greek dip recipe is a light and flavorful appetizer that only takes 15 minutes to prepare. Serve this greek dip with veggies, pita chips, etc. for a crowd-pleasing dish perfect to take to BBQs or parties!

Ingredients

• 8 ounces cream cheese ((room temperature))
• 1 Tablespoon lemon juice
• 1 teaspoon Italian seasoning
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon sea salt
• 10 ounces hummus
• 1 cup cucumber ((diced))
• 1 cup tomatoes ((diced, seeds removed))
• ½ cup Kalamata olives ((pitted & diced))
• 4 ounces feta cheese ((crumbled, ½ cup))
• ¼ cup green onions ((sliced))
• 2 Tablespoons parsley ((or dill, to garnish. Optional))

Instructions

1. Place the cream cheese in the container of a standing mixer fitted with the paddle attachment (or use a medium mixing bowl with a hand mixer).
2. Add lemon juice, Italian seasoning, garlic powder, onion powder and sea salt and beat until combined.
3. Spread the cream cheese mixture evenly in the bottom of a glass pie dish or serving bowl.
4. Spread the hummus evenly over the cream cheese layer.
5. Add cucumber, tomatoes, olives, cheese and green onions, sprinkling each evenly over the top of the hummus.
6. Garnish with fresh herbs (parsley, dill, etc.)
7. Place in the refrigerator for at least 2 hours or overnight.
8. Serve with pita chips, vegetables, or your favorite dipper!

14. Cranberry Pecan Goat Cheese Bites

Cranberry Pecan Goat Cheese Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’18’, ’18 Balls’]

Cranberry Pecan Goat Cheese Bites – the ultimate holiday or anytime appetizer. You’ll love the goat cheese rolled in a coating of pecans and dried cranberries, making them perfectly sweet and savory! They’re especially good when topped with a balsamic reduction, too!

Ingredients

• 8 ounces goat cheese (room temperature)
• 3 cloves garlic (minced)
• 2 teaspoons honey
• 1/8 teaspoon ground pepper
• 1/2 cup chopped pecans
• 1/2 cup chopped dried cranberries
• 1/4 cup chopped Italian (flat leaf) parsley

Instructions

1. In a medium bowl, combine the goat cheese, garlic, honey, and pepper. Mix with a rubber spatula until well combined.
2. In another medium bowl, mix together the chopped pecans, dried cranberries, and chopped parsley.
3. Using a small cookie scoop or teaspoon, roll two teaspoons of goat cheese into a ball. 
4. Press goat cheese into the nut mixture, coating both sides of the goat cheese as it flattens.
5. Reroll the goat cheese into a ball and if needed roll in mixture again to coat more.
6. Place on serving platter and if desired, refrigerate for about 30 minutes before serving as I think they’re a bit better when served chilled.Drizzle with a balsamic reduction before serving.

15. Honey Ricotta Peach Crostini with Crispy Pancetta

Honey Ricotta Peach Crostini with Crispy Pancetta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’16’]

Summer’s best appetizer, this Honey Ricotta Peach Crostini is simply addictive.

Ingredients

• 16 baguette slices
• 2 tablespoons olive oil
• 4 ounces thinly sliced pancetta
• 1 cup whole milk ricotta
• 1 tablespoon honey
• 2 large peaches (thinly sliced)
• 1/4 cup balsamic glaze
• 1/4 cup thinly sliced basil

Instructions

1. Lightly brush both sides of the bread with olive oil and set aside.
2. Preheat grill.
3. Grill the bread for 1-2 minutes on each side until golden and crispy. Transfer to a platter and set aside.
4. In a small skillet, cook the pancetta over medium heat for 3-4 minutes or until it begins to crisp. Flip the pancetta over and continue cooking until crispy. 
5. Transfer to a plate lined with a paper towel and allow to cool.
6. In a small bowl, whisk together the ricotta and honey. Spread one 1 tablespoon ricotta mixture onto a baguette slice. Repeat with remaining bread.
7. Top each piece of bread with a few slices of peaches and divide the pancetta evenly among the crostini. 
8. Drizzle the crostini with the balsamic glaze and sprinkle with basil. Serve immediately. 

16. Smoked Salmon Tartare Bites

Salmon Pops With Piquant Dill Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz smoked salmon, finely chopped
• 2 oz cream cheese, softened
• 2 tbsp finely minced red onion
• 1 tbsp capers, minced
• 1 tbsp fresh lemon juice
• 2 tsp fresh dill, chopped
• 24 cucumber rounds (3/8 inch thick)
• 2 tsp plain Greek yogurt (optional)
• Salt and pepper to taste

Instructions

1. 1. Prepare cucumber rounds by slicing cucumber into rounds and patting dry.
2. 2. In a bowl, mix salmon, cream cheese, onion, capers, lemon juice, and dill; season with salt and pepper.
3. 3. Top each cucumber round with a small amount of salmon mixture; if desired, add a dab of yogurt.
4. 4. Chill for 10–15 minutes before serving.

17. Mexican Shrimp Cocktail

Mexican Shrimp Cocktail is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT90M · Yield: [‘4’, ‘4 people’]

An elegant, chilled appetizer with plump, flavorful shrimp, fresh tomato, cucumber and avocado in a lightly spicy tomato based sauce.

Ingredients

• 1 pound medium shrimp (shell on)
• 1 lemon (cut in to wedges (recipe note #1))
• 1 teaspoon black peppercorns
• 1 tablespoon kosher salt
• 2 tablespoons finely chopped fresh cilantro leaves (stems reserved)
• 2 medium tomatoes (cored and diced)
• 1 small cucumber (peeled and diced)
• 1/2 small red onion (finely chopped)
• 1 cup vegetable juice (such as V8)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice (ideally fresh)
• 1/3 cup ketchup
• 1 1/2 tablespoons fresh lime juice (plus lime wedges for serving)
• 1/4 cup water
• 2 1/2 teaspoons hot sauce (such as Cholula)
• 1 small avocado (halved, pitted and diced)
• salt and freshly ground black pepper (to taste)
• tortilla chips (for serving)

Instructions

1. With kitchen shears, cut through shells along the backs of the shrimp lengthwise, just deep enough to expose veins. Remove veins with the tip of a pairing knife. (See recipe note #2 for other deveining options)
2. In a medium bowl, prepare an ice bath for shrimp.
3. To a medium pot add 2 quarts water, lemon wedges (squeeze juice out into pot as well as adding wedges), peppercorns, kosher salt and reserved cilantro stems; bring to boil over medium-high heat. Add shrimp and cover; remove from heat and let stand 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath. Let shrimp stand in ice bath 3 minutes; remove and peel shrimp including tails.
4. Meanwhile in a medium bowl combine tomatoes, cucumber, red onion, vegetable juice, Worcestershire sauce, lemon juice, ketchup, lime juice, water and hot sauce. Add cooked, peeled shrimp and stir to combine; cover and refrigerate for at least 30 minutes and up to 24 hours.
5. When ready to serve, remove shrimp cocktail from refrigerator and let stand for 10 minutes at room temperature. Stir in avocado and cilantro; season to taste with salt and pepper. Serve in 4 individual cocktail glasses or goblets with tortilla chips and lime wedges if desired.

18. Sweet Strawberry Bruschetta

Strawberry Bruschetta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’16’, ’16 servings’]

Strawberry Bruschetta is the perfect strawberry appetizer that can double as a dessert. Ideal for summer gatherings.

Ingredients

• 1 baguette ((sliced into thick pieces))
• 8 ounces strawberries
• 1 tablespoons balsamic reduction ((I used strawberry flavoured balsamic glaze))
• 1 teaspoon agave nectar ((optional))
• 10 ounces ricotta cheese
• 1 tablespoon olive oil ((I used basil flavoured))
• fresh basil ((for garnish))
• 1 tablespoon balsamic reduction ((for garnish))

Instructions For the Strawberry Bruschetta:

1. Wash the strawberries and place in a blender. Blitz until roughly chopped. Alternatively, you can cut the berries by hand into small pieces.Place in a bowl.
2. Add the balsamic reduction (or balsamic glaze) and mix. Taste to see if you would like to add any sweetener.  I used some agave, but you could use honey or sugar if you wish. Mix well and set aside till ready to use.

For the Ricotta:

1. Place the ricotta in a bowl. You can use plain ricotta if you like (or any other soft cheese). I like to flavour my cheese, so I added some basil flavoured olive oil. You can use plain olive oil, skip this step completely or add some fresh or dried herbs to flavour the cheese. Mix well.

To Assemble:

1. Cut the baguette into thick slices (about 16 in total, depending on the size of the baguette).
2. Slather some cheese on each slice.
3. Top the cheese with some the strawberry bruschetta mixture.
4. Garnish with additional balsamic, and threads of fresh basil.

19. Mexican Fish Ceviche

Ceviche de Pescado- Mexican Fish Ceviche Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT135M · Total: PT135M · Yield: [‘4’]

Ceviche de Pescado is fish marinated in lime juice, then mixed with chopped tomatoes, cucumber, onion, and cilantro. Serve the ceviche on tostadas, chips, or lettuce leaves.

Ingredients

• 1 pound Cod (or Tilapia, Sea Bass, or Halibut work too)
• ½ Cup Lime Juice (Have more on hand)
• 2 Roma tomatoes (diced small)
• 1 Cucumber (diced small)
• ¼ White onion (finely chopped)
• 2 tablespoon Cilantro (rough chopped)
• 1 Jalapeno (diced small and seeds removed for less spice)
• ¼ teaspoon Salt (taste and add more if needed)
• Avocado, hot sauce, tortilla chips, tostadas, or lettuce for serving.

Instructions

1. Remove fish from refrigerator and cut into even small pieces. There should be no bones or skin on the fish.
2. Place fish in a glass dish and cover complete with lime juice. Stir it then cover and refrigerate for at least 2 hours. The fish will marinate in the lime juice and turn white.
3. Dice tomatoes, cucumber, onion, cilantro, and jalapeno into small pieces. If you prefer your ceviche spicy you can leave the seeds of the pepper.
4. After 2 hours, remove the fish. You can either leave the lime juice or pour some of it off. Add the tomatoes, cucumber, onion, cilantro, and jalapeno. Combine well, add salt, and taste it to see if more salt or lime juice is needed.
5. Serve immediately with tortilla chips, tostadas, saltine crackers, lettuce, or sliced avocado. I also add a few dashes of hot sauce when eating.

20. Bacon Ranch Cheese Ball

Bacon Ranch Cheese Ball is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [’16’, ’16 servings’]

Make the best Bacon Ranch Cheese Ball for your next party. With the perfect blend of savory seasonings, it’s an amazing shareable appetizer that nobody can resist.

Ingredients

• 16 ounces (450g) cream cheese (2 packages at room temp)
• 3 tablespoons sour cream
• 1 cup shredded cheddar cheese
• ½ cup Monterey Jack cheese
• 1 packet ranch seasoning (1 ounce)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 cup crispy crumbled bacon
• ⅓ cup sliced green onions
• ½ cup pecans (toasted, roughly chopped)
• Assorted crackers

Instructions

1. In a large bowl, combine cream cheese, with sour cream, ¾ cup of the cheddar cheese, all of the Monterey jack cheese, ranch seasoning, salt, pepper, garlic powder, half of the bacon, half of the green onions. Mix well until combined.
2. Transfer to plastic wrap, cover tightly and shape into a ball. Refrigerate for at least 2-3 hours and preferably overnight.
3. To make the crumb layer, in a large plate or sheet pan, combine the remaining cheese, bacon, green onions, and pecans.
4. Remove the cheese ball from the fridge, unwrap, and roll in the crumb layer until covered.
5. Serve with assorted crackers.

21. Charcuterie Cups

Charcuterie Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’]

Turn charcuterie into the ultimate finger food with these portable cups.

Ingredients

• 1/2 lb Red Grapes
• 8 oz Sliced Chorizo
• 8 oz Sliced Salami
• 12 Slices of Proscuitto
• 12 Mozzarella Sticks
• 8 oz Monterey Jack Cheese (cubed)
• 48 Crackers
• 12 Olives

Instructions

1. Add a small cluster of grapes to the bottom of each of your cups.
2. Fold the salami and place it next to the grapes.
3. Wrap each slice of prosciutto around a stick of mozzarella. Add one to each of your cups.
4. Skewer an olive, a cube of Monterey jack cheese, and a slice of chorizo on a toothpick. Place one in each of your cups.
5. Add the crackers, serve, and enjoy.

22. Bruschetta with Mozzarella

Bruschetta with Mozzarella is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘8’, ‘8 slices of bruschetta’]

Toasted, garlicky bread is topped with a flavorsome tomato and basil mixture then finished with torn fresh mozzarella. An ideal appetizer that is quick, easy and super tasty!

Ingredients

• 8 slices sourdough bread (in ½ inch slices (or a little less than 1½ cm))
• 2 garlic cloves
• 4 tomatoes
• 3 tablespoons extra virgin olive oil (plus more for finishing)
• 1 teaspoon salt (plus more for finishing)
• fresh basil leaves (as much as you like)
• 4 ounces (115 grams) bocconcini (or fresh mozzarella)

Instructions

1. Cut the tomatoes roughly over a bowl to catch all the juices.
2. Stir in torn basil leaves, extra virgin olive oil and salt.
3. Peel garlic and cut in half.
4. Toast the bread then rub the warm bread with a cut garlic cloves.
5. Divide the tomato mixture and as much of the juices as you like onto prepare bread.
6. Tear mozzarella into some chunks and scatter over the tomato.
7. To finish, drizzle with extra virgin olive oil and sprinkle with salt.
8. Serve immediately after assembly so that the bread is not soggy

23. Asparagus Crostini

11 SPRING APPETIZERS is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’10’]

This delicious cold asparagus appetizer is a winning recipe to keep on hand year round. The white bean spread, fresh baguette slices, and fresh rosemary merry beautifully in this asparagus crostini for the perfect flavor combination!

Ingredients

• 1 cup canned chickpeas or white cannellini beans (rinsed and drained)
• 2 tablespoons toasted sesame oil
• 1 teaspoon chopped fresh chives
• ¼ teaspoon fine sea salt
• ¼ teaspoon dried tarragon
• 10 slices baguette (toasted)
• 20 thin sprigs asparagus (roasted)
• Extra virgin olive oil for garnish
• Flaked sea salt for garnish

Instructions

1. Add the chickpeas or beans, sesame oil, chives, fine salt, and tarragon to a medium bowl. Use a fork to mash all ingredients until spreadable, but slightly chunky.
2. Top each slice of baguette with an equal amount of bean spread. Cut each sprig of asparagus in two, arrange two sprigs (four pieces) over each crostini.
3. Drizzle with olive oil and sprinkle with flaked salt before serving.

24. Greek Tzatziki Sauce

Thick & Creamy Yogurt Cucumber Tzatziki Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘8’, ‘8 servings’]

Delicious Greek sauce made with yogurt, cucumber, garlic, and dill is easy and quick and makes the best summer BBQ condiment.

Ingredients

• 2 cups plain Greek yogurt
• ½ cup sour cream
• 1 small English cucumber (peeled (optional) and grated)
• 2 cloves garlic (minced)
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• 1 tablespoon fresh chopped dill
• Salt and black pepper to taste

Instructions

1. Grate the cucumber using a box grater with large holes. Place it in a colander and sprinkle with some salt. Let stand in a sink or over a bowl for 15 minutes.
2. Gently squeeze the grated cucumber to drain its remaining juices.
3. With a whisk, blend yogurt with sour cream and olive oil. Add cucumbers, lemon juice, garlic, and dill. Mix until combined.
4. Add salt and pepper to taste or use All Purpose Greek Seasoning to season the sauce.
5. Chill and garnish with a sprig of fresh dill just before serving. Enjoy!

25. Prosciutto Melon Mozzarella Skewers

Prosciutto Melon Mozzarella Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’24’, ’24 skewers’]

These cantaloupe prosciutto mozzarella skewers are a five-ingredient no-cook appetizer that comes together in minutes. Sweet cantaloupe, fresh mozzarella, salty prosciutto, and basil get threaded onto skewers and finished with a store bought balsamic glaze. No cooking required, and they hold up well on a platter.

Ingredients

• 1 small cantaloupe (cut into 48 balls using a melon baller)
• 8 oz fresh mozzarella balls (ciliegine) (about 24 small balls)
• 12 pieces prosciutto (sliced in half)
• 24 basil leaves
• 2 tablespoons balsamic glaze (store bought (check label for gluten-free))

Instructions

1. Cut 1 small cantaloupe in half and scoop out the seeds. Use a melon baller to scoop out 48 cantaloupe balls and place on a paper towel to dry slightly.
2. Drain 8 oz fresh mozzarella balls (ciliegine) and pat dry with a paper towel.
3. Cut 12 pieces prosciutto in half so you have 24 pieces. Fold each slice of prosciutto into a small bundle.
4. Thread one cantaloupe ball, one mozzarella ball, one folded piece of prosciutto, one basil leaf, and one cantaloupe ball onto each skewer. You will need 24 basil leaves total. Repeat with remaining ingredients.
5. Arrange the skewers on a serving platter. Drizzle with 2 tablespoons balsamic glaze just before serving.

26. Artichoke Salad

Easy Spicy Artichoke Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’]

Spicy Artichoke Salad with olives, giardiniera mix, fresh parsley, and chili oil. This 5-ingredient salad can be enjoyed in a sandwich, over a toasted baguette with hummus, or simply by the spoonful.

Ingredients

• 1 (12-oz.) jar marinated artichoke hearts, drained and finely chopped
• 1 (16-oz.) jar giardiniera mix, drained and finely chopped
• 1/2 cup green olives, pitted and finely chopped ((I highly recommend Castelvetrano olives))
• 1/4 cup fresh parsley, finely chopped
• 2 Tbsp. chili oil ((or more to taste))
• Extra-virgin olive oil
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine artichokes, giardiniera mix, olives, parsley, chili oil, and a drizzle of olive oil; toss to combine. Season to taste with salt and pepper. (If you prefer a spicier salad, add an extra drizzle of chili oil.)Let marinate (refrigerated or at room temperature) for 1 to 2 hours. Store leftovers covered in the refrigerator for up to 1 week.
2. See notes below for serving suggestions.

27. Caramelized Onion Hummus

Caramelized Onion Hummus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘6’]

This Caramelized Onion Hummus is savoury and creamy. Serve it with pita chips and vegetables for a delicious and healthy appetizer or snack!

Ingredients

• 1 large onion (thinly sliced)
• 2 teaspoons extra-virgin olive oil (to caramelize the onion)
• 540 ml or 19 ounces can chickpeas
• ⅓ cup tahini (sesame-seed paste)
• 1 clove garlic (medium-sized garlic clove)
• 4 tablespoons lemon juice (freshly squeezed)
• 3-4 tablespoons cold water
• ¾ teaspoon sea salt (more to taste)
• ½ onion, thinly sliced (for frizzled onion garnish)
• Extra-Virgin Olive oil (for drizzling)
• Cayenne or paprika (for sprinkling)

Instructions

1. Slice the onion. Heat 2 teaspoons olive oil in a frypan on medium-low heat and add the sliced onions with a pinch of salt. Stir them frequently so that the onions caramelize evenly. Once browned, remove the onions from the heat and let them cool to room temperature.
2. Meanwhile, drain the canned chickpeas and rinse them under cold water. Place them in a saucepot and cover with cold water. Bring to a simmer over medium heat. Simmer the chickpeas for 10 minutes.
3. Remove all of the loosened chickpea skins and drain the water. Let chickpeas cool to room temperature.
4. Place all of the ingredients in the bowl of a food processor and purée until very smooth, adding 2 to 3 tablespoons of cold water as needed to thin the hummus and make it creamy.
5. Transfer the hummus to a shallow bowl, drizzle with olive oil, and sprinkle with paprika or cayenne (if you want to add some heat).
6. You can also garnish the hummus with some frizzled onions. Just slice up about half a small onion into thin slices and fry in olive oil in a small pan until brown and crisp. Lay the onions on a paper towel to remove the excess oil and then use it as a garnish.
7. Serve with pita bread wedges, toasted pita chips, tortilla chips or raw vegetables.

28. Peach Guacamole

Peach Guacamole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT-497084H36M11S · Yield: [‘8’, ‘Serves 8-10’]

Classic, super flavorful guacamole with fresh, juicy peaches on top.

Ingredients

• 5 medium ripe avocados, peeled and pitted
• ½ medium jalapeno, peeled and finely minced
• ¼ medium red onion, peeled and finely minced
• ½ cup fresh cilantro leaves, chopped
• 2 cloves garlic, peeled and minced
• Zest and juice of 2 medium limes
• 1 ½ teaspoons coarse salt
• ½ teaspoon ground black pepper
• 2 medium peaches, diced
• Tortilla chips, for serving

Instructions

1. Place the avocados in a large glass bowl and mash with the back of a fork. Stir in the jalapeno, red onion, cilantro, garlic, lime zest and juice, salt and black pepper until combined. Cover and refrigerate at least 30 minutes. Stir, then taste and adjust seasoning, if necessary.
2. Top with diced peaches and serve immediately with tortilla chips.

29. Goat Cheese Stuffed Dates

Goat Cheese Stuffed Dates is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’40’, ’40 stuffed date halves’]

These goat cheese stuffed dates are easy to make, sweet and savory, coconutty and nutritious. A perfect easy appetizer or a healthy snack when you’re craving for something a little more sophisticated. This is a very easy smple recipe I love making when I’m craving something quick, sweet and a little savory.

Ingredients

• 20 large Medjool dates
• 1 cup goat cheese (around 9 oz)
• 1 cup desiccated coconut
• 1 3/4 cup blueberries

Instructions

1. Cut each date in half and remove the seeds.
2. Fill each half with about 1 tsp of goat cheese. Then, cover it with about 1 tsp of desiccated coconut, really pressing it on – the more, the sweeter.
3. Top up each half with 2 blueberries.

30. Beet Hummus Dip

Beet Hummus (Viral TikTok Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘2’, ‘2 small bowls’]

This flavorful, vegan hummus dip is a yummy twist on your regular hummus. Give this beetroot hummus a try and enjoy it with oatcakes, carrots, celery, or any other snacks. It’s gluten-free and dairy-free.

Ingredients

• 1 can chickpeas (washed and drained)
• 1 cooked beet
• 1/4 cup tahini
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp cumin
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 clove garlic
• 1 tbsp olive oil
• 1 tsp hemp seeds

Instructions

1. Add all the hummus ingredients to a processor and pulse until one smooth texture.
2. Transfer to a bowl, top up with olive oil and hemp seeds.
3. Serve with foods of choice!

31. Prosciutto Wrapped Asparagus

Prosciutto Wrapped Asparagus with Goat Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT3M · Total: PT18M · Yield: [‘6’, ‘6 servings’]

Fresh asparagus wrapped in salty prosciutto, along with a bit of savory goat cheese, make for a flavorful appetizer. Presents nicely at a party!

Ingredients

• 2 ozs goat cheese
• 1/2 tsp dried tarragon or Herbes de Provence – or fresh herbs if available!
• several grinds of black pepper
• juice from 1/2 of a lemon
• 1 bunch asparagus — woody stems discarded, remaining spear cut in half
• 1/4 lb thinly sliced prosciutto
• 1 tbsp extra virgin olive oil

Instructions

1. In a bowl, combing the goat cheese with the tarragon, lemon juice and black pepper. Set aside.
2. place the asparagus to steam in a large pan for 2 to 3 minutes (see notes), until the asparagus is just tender.
3. and rinse with cold water, to prevent it from cooking further. Keep the asparagus in strainer and as you prepare to put the appetizers together.
4. Spread several slices of prosciutto on working surface. Drizzle with olive oil. Take small bit of goat cheese, about the size of a pea and rub it on the shaft of a piece of asparagus. Place the asparagus at the end of a piece of prosciutto, and roll so that the asparagus is wrapped with 2-3 layers of the meat. Use a very sharp knife to cut the wrap from the remaining prosciutto. Trim the excess prosciutto to that the asparagus tip shows. Save the prosciutto trimmings for another use.
5. Place the completed prosciutto wrapped asparagus pieces on a plate to serve. If not serving right away, cover the plate with plastic wrap and refrigerate.

32. Mango Cucumber Salad

Mango Cucumber Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups diced ripe mango
• 1 large cucumber, diced
• 1/4 red onion, thinly sliced
• 2 tbsp chopped fresh cilantro
• 2 limes, juiced (about 4 tbsp)
• 1 tbsp honey
• 1 tbsp extra-virgin olive oil
• 1/4 tsp salt
• 1 small jalapeño, finely minced (optional)

Instructions

1. 1. In a large bowl, combine mango, cucumber, red onion, and cilantro.
2. 2. In a small bowl, whisk lime juice, honey, olive oil, salt, and jalapeño (if using).
3. 3. Pour dressing over the fruit and vegetables; toss to coat.
4. 4. Let sit 5–10 minutes to meld flavors; adjust seasoning.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.