These flavorful hors d’oeuvres will be the hit of the party.
These vegetarian appetizers are so good, vegetarians and meat-lovers alike will be begging you to share the recipes.
Red Chipotle Pepper Jelly
Spicy and sweet, pepper jelly is cream cheese’s best friend.
Credit:Robby Lozano, Food Stylist: Chelsea Zimmer, Prop Stylist: Josh Hoggle
Serve this chipotle-spiked spread over goat cheese or cream cheese with crostini or crackers.
We added a few “secret” ingredients that takes this recipe over the top.
Asparagus Ribbon Crostini
Although these look fancy, they’re ridiculously easy to make.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Deliciously simple, they’ll fly off your buffet table.
Spicy Cheese Twists
Puff pastryis your best friend when it comes to easy and impressive appetizers.
These adorable little pastry bow ties are sprinkled with aged Gouda for rich twist.
Credit: Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis
Mushroom Stuffed Phyllo Cups
Available in the freezer section, phyllo cups are a great shortcut.
These mushroom and cheese stuffed appetizers will be a hit with vegetarians and meat lovers alike.
Salty brie is even better with a dollop of tart cranberry sauce and a sprinkle of salty pistachios.
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Cream cheese and crackers complete this effortless appetizer.
Charred corn, onions, and peppers give it a great smoky crunch.
Roasted Artichokes with Creamy Garlic Dipping Sauce
Artichokes are one of life’s great culinary pleasures.
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Filled with creamy ricotta and topped with marinara, these rollups taste just like lasagna.
Look for vegetarian Worcestershire sauce at the supermarket.
Canned black-eyed peas make it super simple.
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Oh, and they’re also delicious!
These bite-size enchiladas are baked in muffin cups, making them party perfect.
Deviled Potatoes
Although these guys may look like eggs, they’re actually potatoes!
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Caesar Salad Bites
Serve everyone’s favorite salad as an appetizer.
Sturdy romaine leaves are the perfect vessel for this re-imagined Caesar salad.
Serve them with our fancyRiesling-Gruyere Fondue.
Credit: Victor Protasio; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis
We recommend warming sturdy kettle chips in the oven and sprinkling them with the spice mixture.
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Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
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Credit: Photo: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Cat Steele
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Credit: Greg Dupree; Food Styling: Anna Hampton; Prop Styling: Ginny Branch
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Credit: Hector Sanchez Styling: Caroline M. Cunningham
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Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
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Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless
