Easy Appetizer Recipes
Prepare great appetizers from Food Network Magazine in less than 15 minutes.
Kale-Artichoke Dip (No. 6)
Thaw 1 1/2 cups frozen kale and 1/2 cup frozen artichoke hearts; squeeze dry, then roughly chop. Combine with 4 ounces softened cream cheese, 1/2 cup each shredded Swiss cheese and milk, 1/4 cup grated Parmesan, 1 minced small garlic clove, 1/2 teaspoon salt, and a dash each of cayenne and Worcestershire sauce in a microwave-safe dish. Cover and microwave 5 minutes, then stir. Serve with pita chips or crackers.
Pomegranate Guacamole (No. 9)
Cook 3 tablespoons pepitas (hulled green pumpkin seeds) in 1 tablespoon olive oil until toasted; season with salt. Mash 2 avocados with 1/2 cup chopped cilantro, 1/4 cup finely chopped onion, the juice of 1/2 lime, 1 finely chopped jalapeno and 1/4 teaspoon salt. Top with pomegranate seeds and the toasted pepitas. Serve with tortilla chips.
Italian Tuna Dip (No. 18)
Pulse 1 drained 5-ounce can oil-packed Italian tuna, 1/2 cup mayonnaise, 1/4 cup olive oil, the juice of 1 lemon and 2 tablespoons capers in a food processor until smooth. Transfer to a bowl and stir in 2 tablespoons chopped parsley. Top with more parsley and serve with crudites.
Pumpkin Hummus (No. 20)
Puree 1 1/2 cups drained canned chickpeas, 1/3 cup canned pure pumpkin, 3 tablespoons each olive oil and tahini (sesame paste), 1 garlic clove, 1/2 teaspoon paprika and 1/4 cup water. Add salt and lemon juice to taste. Transfer to a bowl and top with olive oil, red pepper flakes and toasted pepitas (hulled green pumpkin seeds). Serve with sweet potato chips.
Pumpkin-Sage Scallops (No. 27)
Make the pumpkin-sage butter from Pumpkin-Prosciutto Canapes (No. 26). Melt 1/2 tablespoon plain butter in a large nonstick skillet over medium-high heat. Add 12 small scallops and sear, turning once, until just cooked through, 2 to 4 minutes. Stir in 2 tablespoons of the pumpkin-sage butter and a squeeze of lemon juice. Serve with toothpicks.
Shrimp With Sauce Verte (No. 29)
Simmer 4 garlic cloves and 2 scallion whites in salted water until soft, 6 minutes. Add the scallion greens and 1 cup each torn basil and parsley leaves; cook until wilted, 10 seconds. Drain and rinse under cold water. Puree in a food processor with 1/4 cup mango chutney, 1 teaspoon mustard powder and the juice of 1/2 lemon. Serve with chilled cooked shrimp.
Broiled Garlic Clams (No. 31)
Saute 1 minced garlic clove in a skillet with 2 tablespoons butter. Stir in 1/3 cup fresh breadcrumbs and 2 tablespoons chopped parsley. Shuck 12 clams and leave on the half shell; pat dry. Top with the garlic breadcrumbs and broil until crisp and browned, 1 to 2 minutes.
Salmon-Wrapped Asparagus (No. 38)
Blanch asparagus in boiling salted water until crisp-tender. Drain, then cool in ice water. Drain and pat dry. Wrap each spear with a thin slice of smoked salmon. Combine 1/4 cup each sour cream and mayonnaise with 2 tablespoons finely chopped dill; spread on the asparagus.
Cheddar-Bacon-Pecan Pizza (No. 41)
Roll out 1/2 pound pizza dough until thin; place on a baking sheet. Brush with olive oil and sprinkle with 3/4 cup shredded cheddar and 1/3 cup crumbled cooked bacon. Bake at 450 degrees F until crisp, 8 to 10 minutes. Sprinkle with chopped candied pecans and chopped chives. Cut into squares.
Goat Cheese With Tomato Chutney (No. 43)
Heat 2 tablespoons olive oil in a skillet; add 2 cups canned crushed tomatoes, 1/3 cup red wine vinegar, 1/4 cup golden raisins, a pinch of red pepper flakes and salt to taste. Boil until thickened, about 5 minutes. Spoon onto a plate and top with a small wheel of creamy aged goat cheese (such as Bucheron). Serve with baguette slices.
Pumpkin-Ham Fritters (No. 46)
Mix 1 cup dry pancake mix, 1/2 teaspoon chili powder, 1 egg, and 2 tablespoons each canned pure pumpkin, beer, shredded cheddar, chopped ham and chopped scallions. Deep-fry small spoonfuls of the batter in 350-degree-F vegetable oil until golden brown. Drain on paper towels.
Carrot-Ginger Soup Shooters (No. 48)
Saute 1 chopped garlic clove and 1 tablespoon chopped ginger in 1 tablespoon vegetable oil in a small saucepan. Add 1 1/2 cups carrot juice, 1/4 cup cream and the juice of 1 lime; bring to a simmer and cook 5 minutes. Pour into small cups and top with chopped cilantro.
Sherry-Glazed Mushrooms (No. 49)
Melt 2 tablespoons butter in a skillet over medium-high heat. Add 1/2 pound white mushrooms and saute until tender, about 7 minutes. Add 1/4 cup sherry, 1 tablespoon sherry vinegar and a pinch of salt. Cook until the sauce is reduced to a glaze, about 1 minute. Stir in 1 tablespoon each chopped parsley and chives. Serve with toothpicks.
Shrimp Flautas (No. 50)
Warm 1/4 inch vegetable oil in a skillet. Dip corn tortillas in the oil one at a time until softened, then brush with mayonnaise and sprinkle with chipotle chile powder. Halve cooked shrimp and sticks of string cheese lengthwise; arrange 2 pieces shrimp and 1 piece cheese in the center of each tortilla. Roll up and secure with a toothpick. Increase the oil heat to medium high; fry the rolls, turning, until golden. Remove the toothpicks and cut in half. Sprinkle with salt and lime juice.