How to Serve All Your Wedding Appetizers on a Spoon

Steal a trick from wedding caterers and serve your party apps on a spoon!

Whether you're getting married or throwing a fancy dinner party, one-bite appetizers served on a spoon are the way to go! From spicy hot chicken to elegant proscuitto and melon, here are nine ways to take the popular internet trend and make it your very own!

Prosciutto and Melon (pictured, starting at far left corner and going clockwise)

Toss 1/2 cup each diced cantaloupe and honeydew with 1/3 cup diced cucumber, 2 tablespoons chopped basil and 1 tablespoon white balsamic vinegar; season with salt and red pepper flakes. Let stand 30 minutes. Serve in spoons with prosciutto; drizzle with olive oil.

BLT Gazpacho

Melt 2 tablespoons butter with 1 smashed garlic clove. Add 1 cubed bread slice and brown; drain on paper towels. Puree 1 vine-ripened tomato with 1 1/2 teaspoons sherry vinegar and 2 tablespoons olive oil; season with salt and pepper. Serve in spoons with the croutons, lettuce and cooked bacon.

Lamb Meatballs

Mix 8 ounces ground lamb, 1/4 cup each breadcrumbs and chopped parsley, 1 grated shallot, 1 grated garlic clove, 1 egg yolk, 1/2 teaspoon each coriander, cumin and kosher salt and 1/4 teaspoon each allspice and cinnamon. Form into 20 small meatballs. Broil on an oiled baking sheet, 4 to 5 minutes. Mix 1/2 cup plain Greek yogurt, 1 teaspoon lemon zest, and salt and pepper. Serve in spoons with the meatballs and pomegranate seeds.

Southwestern Tuna

Cut 1 tuna steak into 1-inch-wide strips; season with salt and rub with 1 teaspoon ancho chile powder and 1/2 teaspoon coriander. Sear in olive oil over high heat, 15 to 20 seconds per side; slice. Mix 1/2 cup cooked corn with 1/4 cup each diced grape tomatoes and chopped cilantro, 1 minced shallot, 1 tablespoon lime juice and salt. Mash 1/2 avocado with 1 teaspoon lime juice; season with salt. Serve in spoons with the salsa, tuna and sliced serranos.

Patatas Bravas

Cook 2 diced plum tomatoes in olive oil until softened, 2 to 3 minutes. Add 1 chopped garlic clove, 1/2 teaspoon each chopped thyme and smoked paprika and a pinch of red pepper flakes; cook 3 to 4 minutes. In a separate skillet, fry 1/2 pound cubed small Yukon Gold potatoes in olive oil until tender and golden, 4 to 8 minutes. Drain on paper towels; sprinkle with salt. Serve the potatoes in spoons with the tomato sauce; drizzle with garlic mayonnaise.

Korean Barbecue

Whisk 2 tablespoons soy sauce, 2 teaspoons each toasted sesame oil and brown sugar and 1 minced garlic clove. Add 1 New York strip steak (trimmed and halved lengthwise); marinate 1 hour. Grill over medium-high heat, turning, 3 to 5 minutes. Let rest 5 minutes, then slice. Mix 1 tablespoon mayonnaise with 2 teaspoons Korean chile paste. Serve the steak in spoons with the spicy mayonnaise; sprinkle with toasted sesame seeds and scallions.

Hot Chicken

Cut 1 large skinless, boneless chicken breast into twenty 1-inch cubes; season with salt and pepper. Whisk 1 egg with 2 tablespoons buttermilk. Mix 1/2 cup panko with 1/4 cup flour; season with salt. Dip the chicken in the egg, then the panko. Deep-fry in 365 degrees F vegetable oil until browned, 3 minutes; drain on paper towels. Mix 1/2 stick melted butter with 1 tablespoon hot paprika and 2 teaspoons hot sauce; season with salt. Toss with the chicken. Serve in spoons with pickles.

Mini Stuffed Shells

Puree 1/4 cup cooked frozen peas with 1/3 cup ricotta, 1 1/2 teaspoons parmesan, 1/2 teaspoon lemon zest, and salt and pepper. Cook 20 large (not jumbo) pasta shells; drain, reserving 3 tablespoons cooking water. Pipe the pea mixture into the shells. Melt 3 tablespoons butter with the reserved cooking water in a skillet. Add the shells, cover and warm through, 1 to 2 minutes. Transfer to spoons. Stir 1 tablespoon chopped mint into the pan sauce; spoon over the shells.

Fried Mozzarella

Mix 1 cup breadcrumbs with 1/2 cup parmesan. Dredge 20 mini mozzarella balls (patted dry) in flour, dip in beaten egg, then coat with the breadcrumbs. Refrigerate 20 minutes. Deep-fry in batches in 350 degrees F vegetable oil until golden, 3 minutes. Serve in spoons with warm marinara sauce; sprinkle with parmesan and basil.

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