There is something just so magical about a party. The center of chatter, clinking glasses, and looking forward to good food sends all to a warm and lively disposition. Of all the foods served, appetizers usually shine as the main focus, getting everyone in the mood for the evening. Small in quantity, they serve a gigantic purpose, introducing everyone to the things that are to come and having guests eagerly waiting until the grand production.
But preparing and planning appetizers can be intimidating sometimes. Hosts are cooking, serving, and entertaining simultaneously with no minutes to indulge in playing with elaborate starts. The good news is that awesome appetisers don’t have to be sophisticated. With clever shortcuts, some pantry essentials, and creative recipes, you can make fine appetisers that taste gourmet without hours of labor.
This cookbook is for just that: easy, tasty appetizers that are sophisticated without stress. All of the recipes that are in this book have simple ways, easily found ingredients, and brief preparation time. Whether you’re having a night on the town or not, these appetizers will make you a stress-free hostess. Let’s look at fifteen great ideas that are as simple as they are tasty.
1. Appetiser Salad
A Caprese salad is usually a summer staple, but this one takes it way over the top with the added interesting additions. The salad gets a splash of color, energy, and creaminess with the addition of roasted red peppers, marinated artichokes, and salty olives. These jarred additions all bring the convenience of serving without losing bold Mediterranean flavors.
To make, simply combine fresh mozzarella, tomatoes, roasted red peppers, olives, and quartered artichoke hearts with herbs. Chill it for a few hours in the refrigerator so the flavors blend so well. It’s so good, so fresh, and so great to make ahead.
Serve as a topping on fresh lettuce or on toasted slices of bread as crostini. Mix with short pasta or with balsamic glaze for a filling version. A party favourite, a classy dish, that will be the centre of attention at your appetiser platter.
2. Devilled Cucumbers
A stylish take on the traditional devilled egg, cucumber bites are cool, crunchy, and deeply decadent. Each slice of cucumber is topped with a robust dollop of smoked salmon filling, imbuing high style without pretension. Fresh and crunchy, they are ideal for spring or summer parties.
The beauty of this appetizer is that it’s not expensive. It does not use much of the smoked salmon, so it is still decadent and yet cheap. The filling has a mix of sour and heavy tastes that are nicely balanced with the crunch of the cucumber.
These bites are easy to prepare and are the perfect size to serve at brunch, cocktail gatherings, or even just parties. They have a high-end but budget-friendly flavor that will make them a success without putting your guests in the know ahead of time.
3. French Onion Dip Cups
Small cups contain French onion soup in bite-sized, fun form. Readymade phyllo shells cut out fussy pastry preparation labor, making the recipe hassle-free heaven. Each cup is filled with creamy, cheesy goodness and very little preparation labor.
Everything Onion Dip
Equipment
- 1 Cutting Board
- 1 Chef’s knife
- 1 Large Skillet For caramelizing onions
- 2 Mixing Bowls One for sautéed onions, one for combining dip ingredients
- 1 Rubber Spatula or Wooden Spoon For stirring and mixing
Ingredients
Main
- 1 medium yellow onion
- 2 tablespoons olive oil
- 1 teaspoon kosher salt or more to taste
- ½ cup minced shallots
- ½ cup diced red onions
- ½ teaspoon granulated garlic
- 1 tablespoon minced dried onion
- ¾ cup mayonnaise
- 2 cups sour cream
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- ⅓ cup thinly sliced green onions or more to taste
- ¼ cup thinly sliced fresh chives or more to taste
Instructions
- Cut both ends off the yellow onion and cut evenly into 2 halves. Remove and discard skin. Place onion halves on a cutting board with cut-sides down. Make vertical slices against the grain, then turn and slice across the cuts to chop. Chop again if you’d like smaller pieces. You should have about 2 cups chopped onion.
- Heat olive oil in a large skillet over high heat. Transfer onion and salt into the hot oil. Cook until onions are deep brown in color, 7 to 8 minutes. Add shallots and red onions; stir and saute until they start to soften and sweeten, 3 to 4 minutes. Turn off the heat and stir in garlic and dried onion. Set aside to cool completely, about 20 minutes.
- Combine mayonnaise, sour cream, pepper, cayenne, and cooled onion mixture; mix until thoroughly combined. Cover and chill in the refrigerator for 4 to 12 hours, or overnight.
- Remove dip from the refrigerator and stir in green onions and chives. Taste and adjust seasoning. Transfer dip into a serving bowl and garnish with more green onions and chives to serve. Dotdash Meredith Food Studios
Notes
The filling is caramelised onions, herbs, and a blend of cheese. Spooned into the shells, they’re bubbled and golden in the oven. Crisp with pastry and creamy in the center, they’re addictive.
This dip is of all the depth of a standard dip but nicely presented and remarkably. They can be easily snacked on by the guests without spoons or plates, so good to serve at larger parties.
4. Roasted Red Pepper White Bean Dip
Evidence that pantry staples may be gourmet fare, the dip is quick start to finish, ready in a mere 20 minutes. White beans and red peppers roasted season the creamy base of the dip packed with content. Not only healthy and filling but a whole party dip.
Roasted Red Pepper White Bean Dip
Equipment
- 1 Food Processor or Blender
- 1 Cutting Board
- 1 Chef’s knife
- 1 Lemon Zester and Juicer
- 1 Measuring Spoons
Ingredients
Main
- 15 oz. can white beans like garbanzo or great northern, drained and rinsed
- 1 small jar of roasted red peppers drained and then roughly chopped
- 2 cloves minced garlic
- zest and juice of 1 large lemon
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- salt and pepper to taste
Instructions
- Thoroughly drain and rinse the canned white beans under cold water.
- Drain the roasted red peppers from the jar and roughly chop them.
- Mince the garlic cloves finely.
- Zest and juice the large lemon.
- Combine the drained white beans, chopped roasted red peppers, minced garlic, lemon zest, lemon juice, olive oil, and dried oregano in a food processor.
- Process the mixture until completely smooth, scraping down the sides as needed to ensure all ingredients are incorporated.
- Taste the dip and season generously with salt and freshly ground black pepper to your preference.
- If desired, transfer the dip to a serving bowl and chill for at least 30 minutes to allow the flavors to meld.
- Serve the dip with fresh vegetables, pita bread, or crackers.
- For an enhanced presentation and flavor, drizzle with a little extra virgin olive oil and garnish with fresh herbs like parsley or a pinch of paprika before serving.
Notes
The compact list of ingredients provides convenience without compromise of flavor strength. Served on crackers, bread, or raw vegetables, the dip is readily portable to any gathering. Color and texture are as beautiful to look at as they are to eat.
Ideal for harried hosts, the appetizer can be prepared ahead and chilled or served at room temperature. It’s an effortless add-in guaranteed to win praise.
5. Clam Dip
This classic favorite is especially close to the heart in New England along its coastal region, where it’s full of tradition and history. Unassuming yet deeply satisfying, clam dip is a party favorite and family reunion staple.
Creamy Clam Dip
Equipment
- 1 Mixing Bowl
- 1 Rubber Spatula or spoon for mixing
- 1 Can Opener
Ingredients
Main
- 1 8 ounce package cream cheese, softened
- 1 6.5 ounce can minced clams, drained with juice reserved
- 2 teaspoons lemon juice
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon onion juice
- ½ teaspoon minced garlic
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Mix together cream cheese, clams, lemon juice, Worcestershire sauce, onion juice, and garlic in a bowl until combined. Thin with clam juice to desired consistency. Dotdash Meredith Food Studios
Notes
The dip incorporates cream cheese, canned clams, scallions, Worcestershire sauce, and a pinch of hot sauce. The dip is creamy, flavorful, and slightly acidic, with clams providing rich characteristic flavor. Canned clams make preparations still uncomplicated without affecting the original taste.
Serve with potato chips, vegetable sticks, or even crunchy crackers. With any dipper, this old standby never fails.
6. Sausage Balls
Few appetizers are simpler and more fun to prepare than sausage balls. With minimal ingredients and three simple steps mix, shape, and bake you can have a plate of tasty bites on the table in no time.
Bisquick Sausage Balls
Equipment
- 1 Large Mixing Bowl
- 2 Baking Sheets
- 1 Parchment Paper
- 1 Oven
Ingredients
Main
- 6 cups baking mix such as Bisquick ®
- 2 pounds shredded extra-sharp Cheddar cheese
- 1 pound sage-flavored pork sausage such as Neese’s® Extra Sage Sausage, at room temperature
- 1 pound hot pork sausage such as Neese’s® Hot Sausage, at room temperature
Instructions
- Preheat your oven to 3500F (1750C).
- Ensure both types of pork sausage and the shredded extra-sharp Cheddar cheese are at room temperature for optimal mixing and dough consistency.
- In a large mixing bowl, combine the 6 cups of baking mix, 2 pounds of shredded extra-sharp Cheddar cheese, 1 pound of sage-flavored pork sausage, and 1 pound of hot pork sausage.
- Using your hands, thoroughly mix all ingredients until a well-combined and uniform dough forms. This may require firm kneading to ensure even distribution.
- Line large baking sheets with parchment paper to prevent sticking.
- Roll the mixture into 1-inch (or desired uniform) diameter balls.
- Arrange the sausage balls on the prepared baking sheets, ensuring there is enough space between each ball for even cooking.
- Bake for 20-25 minutes, or until the sausage balls are golden brown and cooked through.
- Carefully remove the baking sheets from the oven.
- Let the sausage balls cool for a few minutes on the baking sheets before serving warm.
Notes
Our recipe includes scallions for added color and freshness, which pair nicely with the richness of the sausage. Baked and golden brown, the tender interior balls and crispy outside make it perfect for finger food.
Either at game day, a holiday party, or a party, sausage balls always bring the house down. They vanish in seconds, a clear indication of its timeless fame.
7. Crispy Pepperoni Dip
The dip reimagines the classic taste of pizza and condenses it into creamy, shareable perfection. Crispy pepperoni, gooey cheese, and drizzled honey come together to combine sweet-savory in one. Crushed red pepper flakes add depth.
Easy to prepare, it’s ideal for an impromptu party. Served with focaccia or crusty bread, it invites guests to scoop and indulge in large helping.
Its trendy presentation and strong flavors make it a hit, shocking pizza enthusiasts in a new and interesting way.
8. Scallion Oil Labneh Dip
One variation of the classic onion dip, this is built around rich labneh topped with scalding hot oil scented with scallions, shallots, and garlic. It’s an aromatic, tangy, comforting flavor but not rich enough to qualify it for any party.
Labneh Dip with Scallion Oil
Equipment
- 1 Mixing Bowl For combining labneh ingredients
- 1 Small saucepan or skillet For preparing the scallion oil
- 1 Chef’s knife For chopping and slicing ingredients
- 1 Cutting Board For safe and efficient ingredient preparation
- 1 Microplane or Zester For grating lemon zest
Ingredients
Main
- 2 cups labneh
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon grated lemon zest
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 1 shallot minced
- 2 cloves garlic thinly sliced
- 1 small dried chile pepper stemmed, seeded and finely chopped
- 4 scallions thinly sliced
- Crudités for serving
Instructions
- In a mixing bowl, combine labneh with chopped fresh dill, grated lemon zest, and a pinch of Kosher salt; mix well and set aside.
- Prepare the aromatics: mince the shallot, thinly slice the garlic, stem, seed, and finely chop the dried chile pepper, and thinly slice the scallions.
- Heat the extra-virgin olive oil in a small saucepan or skillet over medium-low heat.
- Add the minced shallot, thinly sliced garlic, and chopped dried chile to the warm oil and gently cook for 3-5 minutes, until fragrant and softened but not browned.
- Remove the saucepan from the heat and stir in the thinly sliced scallions; let the oil cool slightly for a few minutes to infuse.
- Transfer the prepared labneh mixture to a shallow serving bowl, spreading it evenly or creating a slight well in the center.
- Carefully spoon the warm scallion-infused oil over the labneh, ensuring the aromatics are distributed across the surface.
- Serve immediately with fresh crudités, pita bread, or crusty bread for dipping.
Notes
The appetizer is also economical substitute onions for shallots if necessary so it doesn’t put a hole in the wallet at the expense of flavor. Serve it with crispy vegetables for a refreshing contrast.
Its elegance and simplicity make it perfect for both party parties and black-tie affairs, giving it a stunning but austere appetizer.
9. Remoulade Sauce Salmon Croquettes
Such croquettes demonstrate what pantry ingredients can be turned into gourmet success. They are crispy on the outside, and soft inside, and go very nicely with a tangy remoulade sauce that adds zip and fire.
Salmon Croquettes with Fresh Salmon
Equipment
- 1 Large Mixing Bowl
- 1 Chef’s knife
- 1 Cutting Board
- 1 Large Skillet For pan-frying
- 1 Spatula For turning croquettes
Ingredients
Main
- 1 pound boneless skinless salmon fillets
- 0.5 cup baking mix such as Bisquick®
- 0.5 cup diced onion
- 0.25 cup diced red bell pepper
- 0.25 cup freshly chopped parsley
- 1 large egg
- 3 cloves garlic minced
- 0.5 teaspoon Worcestershire sauce
- 0.25 teaspoon seasoned salt
- 0.25 teaspoon seafood seasoning such as Old Bay®
- 0.33333334326744 cup cornmeal
- 2 tablespoons vegetable oil
Instructions
- Gently poach, steam, or bake the boneless, skinless salmon fillets until just cooked through and flaky, then let cool slightly.
- Once cooled, flake the cooked salmon into a large mixing bowl, ensuring to remove any remaining skin or bones.
- Finely dice the onion and red bell pepper. Mince the garlic cloves and chop the fresh parsley.
- Add the diced onion, red bell pepper, minced garlic, chopped parsley, baking mix, large egg, Worcestershire sauce, seasoned salt, and seafood seasoning to the flaked salmon.
- Gently mix all ingredients until just combined, being careful not to overmix. Form the mixture into 8-10 uniform croquettes or patties.
- Spread the cornmeal onto a shallow plate. Carefully dredge each croquette in the cornmeal, coating all sides evenly.
- Heat the vegetable oil in a large skillet over medium heat until it shimmers.
- Carefully place the croquettes into the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Fry for 3-5 minutes per side, or until the croquettes are golden brown and crispy on both sides.
- Transfer the cooked croquettes to a plate lined with paper towels to drain any excess oil before serving warm.
Notes
Panko crumbs produce gorgeous golden crunch on the croquettes, and they are particularly irresistible. Offer them at brunches, lunches, or appetizer planks.
Simple to prepare and cheap, they add seafood flair to your meal without taking a lot of time to prepare.
10. Cheesy Broccoli Puffs
Golden, crispy, and full of creamy broccoli goodness, these puffs are a surefire winner. Frozen broccoli and puff pastry cut preparation time and were still homemade-tasting.
Cheesy broccoli puffs
Equipment
- 1 Saucepan For preparing the cheese sauce.
- 1 Whisk Essential for a smooth, lump-free béchamel.
- 1 Baking Sheet For baking the pastry puffs.
- 1 Rolling Pin To evenly roll out the puff pastry.
- 1 Pastry Brush For applying the egg wash.
Ingredients
Main
- * 2 heaped tablespoon butter
- * 4 heaped tablespoon flour
- * 1 1/2-2 cup milk
- * 1 cup grated mature cheddar cheese
- * pinch of cayenne pepper
- * salt and pepper to taste
- * 1 small head broccoli and steamed until al dente
- for the pastry
- * 1 roll ready made puff pastry
- * 1 egg beaten
Instructions
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Steam the small head of broccoli until it is just al dente, then finely chop it and set aside.
- In a saucepan, melt 2 heaped tablespoons of butter over medium heat.
- Whisk in 4 heaped tablespoons of flour and cook for 2-3 minutes to create a roux, ensuring to cook out the raw flour taste.
- Gradually add 1 1/2 to 2 cups of milk, whisking continuously until the sauce thickens and becomes smooth.
- Stir in 1 cup of grated mature cheddar cheese, a pinch of cayenne pepper, and season with salt and pepper to taste, until the cheese is fully melted and incorporated.
- Remove the sauce from the heat and gently fold in the chopped steamed broccoli.
- Roll out the ready-made puff pastry on a lightly floured surface and cut it into desired shapes (e.g., squares or rectangles).
- Place a spoonful of the broccoli and cheese filling onto each pastry piece, fold, and crimp the edges to seal, creating the puff shape.
- Brush the tops of the puffs with the beaten egg and bake for 15-20 minutes, or until golden brown and puffed.
Notes
A drippy, warm mixture of ricotta, mozzarella, and dill comprise the filling. Sesame seeds on top provide crunch with a splash of color thrown in.
Kid- and adult-friendly treat that is a snap to make but with super-complicated-appearing presentation.
11. Crab Cakes with Old Bay Sauce
Crab cakes are a party hit no matter what, but this one takes it a step further with a tangy Old Bay-seasoned sauce. The sauce is also used as a binder and dipping mate in addition to providing rich flavor throughout.
Crab Cakes with Old Bay Donkey Sauce
Equipment
- 2 Mixing Bowls For sauce and crab cake mixture
- 1 Small skillet For sautéing aromatics
- 1 Large Skillet For pan-frying crab cakes
- 1 Whisk For preparing the Donkey Sauce
- 1 Baking Sheet and Foil For roasting garlic
Ingredients
Main
- 1 tablespoon vegetable oil
- 1/4 cup finely chopped shallot
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 1/3 cup panko
- 2 teaspoons Old Bay Seasoning
- Kosher salt and freshly ground pepper
- 1 pound jumbo lump crabmeat
- 1 large egg beaten
- 1/2 cup Donkey Sauce recipe follows
- 4 teaspoons minced fresh chives
- 4 teaspoons minced fresh basil
- 2/3 cup Donkey Sauce recipe follows
- 2 tablespoons fresh lemon juice plus lemon wedges for serving
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh basil
- 1 teaspoon Old Bay Seasoning
- 2 heads garlic
- Extra-virgin olive oil for drizzling
- Kosher salt and freshly ground pepper
- 1 cup mayonnaise
- 1 teaspoon yellow mustard
- 4 dashes of Worcestershire sauce
Instructions
- Preheat your oven to 400°F (200°C). Cut garlic heads in half horizontally, drizzle with extra-virgin olive oil, season with salt and pepper, wrap tightly in foil, and roast for 30-40 minutes until very soft.
- Once cooled, squeeze roasted garlic pulp into a bowl. Mash with a fork, then whisk in mayonnaise, yellow mustard, and Worcestershire sauce to create the base Donkey Sauce. Reserve 2/3 cup for serving.
- In a separate bowl, combine the remaining base Donkey Sauce with 2 tablespoons fresh lemon juice, 1 tablespoon minced fresh chives, 1 tablespoon minced fresh basil, and 1 teaspoon Old Bay seasoning. This is your ‘Old Bay Donkey Sauce’ for the crab cakes.
- Heat 1 tablespoon vegetable oil in a small skillet over medium heat. Sauté finely chopped shallot, celery, and red bell pepper until softened, about 5-7 minutes. Let cool slightly.
- In a large bowl, gently combine the jumbo lump crabmeat, panko, 2 teaspoons Old Bay, cooled sautéed vegetables, beaten egg, and 1/2 cup of the prepared Old Bay Donkey Sauce. Season lightly with kosher salt and freshly ground pepper.
- Carefully form the mixture into uniform cakes, about 1 1/2 to 2 inches thick. Handle gently to preserve the crab lumps.
- Heat a large skillet over medium-high heat with a thin layer of vegetable oil.
- Pan-fry the crab cakes for 3-5 minutes per side, or until golden brown and heated through. Cook in batches if necessary to avoid overcrowding the pan.
- To the reserved 2/3 cup base Donkey Sauce, stir in 4 teaspoons minced fresh chives, 4 teaspoons minced fresh basil, and 2 tablespoons fresh lemon juice.
- Serve the hot crab cakes immediately with the herb-infused Donkey Sauce and fresh lemon wedges.
Notes
Each of the cakes is soft, slightly crunchy on the outside and packed with crabmeat. The sauce provides creaminess and heat and is a good complement to light seafood.
These bite-sized treats are perfect for both casual and formal parties, adding class to your appetizer platter.
12. Party Meatballs
Not only do these meatballs taste great, but they also include terrific convenience. They may be baked in advance, frozen, and then reheated with your choice of sauce.
Crock Pot Party Meatballs
Equipment
- 1 Slow Cooker
- 1 Large Spoon or Spatula For stirring ingredients
Ingredients
Main
- 1 2 pound bag frozen cooked meatballs
- 1 14 ounce can whole berry cranberry sauce
- 1 12 ounce bottle tomato-based chili sauce
- ½ lemon juiced
- 2 drops hot sauce such as Tabasco, or more to taste
Instructions
- Place meatballs, cranberry sauce, chili sauce, lemon juice, and hot sauce in a slow cooker; stir to evenly distribute sauce.
- Cook on High until meatballs completely thawed and hot, about 3 hours.
Notes
They can be served in barbecue glaze, marinara, or sweet-and-sour sauce, easily getting at ease with different flavors. Their wealthy charm tends to make them popular overall.
For busy hosts, this recipe is a lifesaver, ensuring you’re always prepared to feed a hungry crowd.
13. Devilled Chickpea-Stuffed Tomatoes
A vegetarian version of devilled egg substitute, these cherry tomatoes are stuffed with a creamy chickpea filling. The filling is yolk-like in consistency without dairy and make the dish both healthy and vegan.
Deviled Chickpea-Stuffed Tomatoes
Equipment
- 1 Paring Knife For coring and scooping tomatoes
- 1 Small Mixing Bowl For preparing the chickpea filling
- 1 Fork or Potato Masher To mash the chickpeas to desired consistency
- 1 Lemon zester or fine grater For grating lemon zest
- 1 Small Spoon or Piping Bag For stuffing the tomatoes, piping bag for a polished finish
Ingredients
Main
- 24 large cherry tomatoes see Cook’s Note
- 3/4 cup drained canned chickpeas
- 1 teaspoon freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1 small clove garlic crushed
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped fresh dill
- Sweet paprika for sprinkling
Instructions
- Carefully core each cherry tomato and scoop out the pulp and seeds using a small spoon or melon baller, creating a hollow cup.
- Invert the hollowed tomatoes on paper towels to drain any excess liquid while preparing the filling.
- In a small mixing bowl, thoroughly mash the drained canned chickpeas with a fork or potato masher until mostly smooth but with some desired texture remaining.
- Add the freshly grated lemon zest, fresh lemon juice, Dijon mustard, and crushed garlic to the mashed chickpeas.
- Season generously with kosher salt and freshly ground black pepper, then pour in the extra-virgin olive oil.
- Mix all ingredients thoroughly until the chickpea mixture is well combined and cohesive.
- Stir in the chopped fresh flat-leaf parsley and chopped fresh dill. Taste the mixture and adjust seasoning as needed.
- Using a small spoon, carefully fill each hollowed-out tomato with the chickpea mixture, mounding it slightly for an appealing presentation. Alternatively, use a piping bag with a star tip for a more refined finish.
- Arrange the stuffed tomatoes on a serving platter.
- Lightly sprinkle the tops of the stuffed tomatoes with sweet paprika for garnish and an added touch of color before serving.
Notes
Made ahead of time and served minutes before the party, they’re easy as well as stunning. Their vivid color adds color and vibrancy to any appetizer platter.
Prepared for mixed diets, they’re welcoming, adaptable, and perfect for today’s get-togethers.
14. Spanish Tortilla
This traditional Spanish favorite is made with nothing more than potatoes, onions, and eggs. It is easy to prepare and takes bland ingredients and turns them into something truly satisfying.
Tortilla Española (Spanish Tortilla)
Equipment
- 1 Large Skillet For cooking potatoes and the final tortilla
- 1 Separate Skillet For sautéing onions
- 2 Large Mixing Bowls One for potatoes, one for egg mixture
- 1 Spatula For loosening and flipping the tortilla
- 1 Cutting Board and Chef’s Knife For prepping potatoes, onions, peppers, and ham
Ingredients
Main
- ½ cup olive oil
- 2 pounds baking potatoes peeled and cut into 1/4-inch slices
- salt and pepper to taste
- 2 tablespoons olive oil
- 2 onions sliced into rings
- 6 large eggs
- 1 roasted red pepper drained and cut into strips
- 3 ounces Spanish serrano ham chopped
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add 1/2 of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to a large bowl, leaving oil in the skillet. Add remaining potatoes to the skillet; cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to the bowl, reserving oil in the skillet. Season potatoes with salt and pepper.
- Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool.
- Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
- Heat the large skillet with reserved oil over low heat. Pour in egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until tortilla has set in the center, about 4 minutes.
- Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.
Notes
The tortilla is served plain or with toppings such as chorizo, peppers, or cheese on top. The tortilla is cut into little squares once cooled so that the guests can easily grab and munch.
Its calming but elegant nature makes it ideal to serve a crowd with little effort involved.
15. Air Fryer Brie and Pineapple Bites
These fun little bites are a mix of brie, prosciutto, pineapple, and puff pastry in sweet-savory bliss. Air frying produces crispy pastry with little effort.
Crunch and flavor come from everything bagel seasoning, and the sweetness component is intensified by pineapple preserves. The amalgamation of flavors in each bite is a hair-raising experience.
They are wonderful party food, and they put fun twist on traditional appetizers. They will be remembered.
Final Thoughts
Entertaining needn’t be a time-consuming, anxiety-ridden endeavor. These appetizers enable you to create a stunning spread that will dazzle your company without expending hours of your time in the kitchen. From dips and puffs to salads and croquettes, every recipe illustrates that less really is more in the quest for creating flavour.
The trick is to employ witty shortcuts, simple ingredients, and recipes that have balance between simplicity and presentation. Shortening prep time ensures that you can make the most of guest entertainment time.
The next time you entertain guests to visit, take these rules as your guide. In advance and outside-the-box, you will put appetizers front and center to your party and see both you and your friends depart with smiles on their faces.
