Top Appetizers from The Kitchen Ready in 30 Minutes or Less

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Garlic Mushroom Fondue

Not just a chocolate lover's dessert, fondue can be savory, too. Here Marcela Valladolid uses two kinds of mushrooms plus fresh garlic and thyme as the flavor base for her pool of melty cheese.

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Katie Lee's Asian Pork Lettuce Cups made out of left-over pork chops, as seen on the Food Network's The Kitchen, Season 2.

Photo: Emile Wamsteker ©

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Asian Pork Lettuce Cups

Katie uses Bibb lettuce leaves as crisp cups in which to build her top-rated bites. She fills them with tender rice noodles, slices of pork chops and fragrant cilantro to round out the flavor.

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Set photography from the production of Food Network's, The Kitchen, episodes 1001-1005 on May 18-20, 2016.

Photo By Todd Plitt for BSTV

Photo: Todd Plitt

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Grilled Stuffed Jalapeno Chiles

It takes only a handful of ingredients to make these smoky bacon-wrapped jalapenos. Bonus: There's gooey mozzarella brimming from the inside out.

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Jeff Mauro's BBQ Nachos, as seen on Food Network's The Kitchen, Season 2.

Photo: Emile Wamsteker ©

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BBQ Roast Beef Nachos

Deli roast beef and ready-to-go barbecue sauce make Jeff's 5-star nachos an easy, speedy recipe. For a welcome bite, he finishes the platter with a spicy-sweet mixture of sour cream, horseradish and honey.

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Mini Bacon and Egg Crostini, as seen on the Food Network's The Kitchen, Season 2.

Photo: Emile Wamsteker ©

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Mini Bacon-and-Egg Crostini

The breakfast pairing you know and love gets the appetizer treatment when crispy strips of bacon and hearty hard-boiled eggs come together on pumpernickel toast.

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Pesto-Goat Cheese Pinwheels

These bite-size beauties come together with only three ingredients: tortillas for the base and a flavorful filling of tangy goat cheese and pesto.

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Co-Host Jeff Mauro Pico de Shrimp Dip is seen on the set of Food Network's The Kitchen, Season 7.

Photo: Jason DeCrow ©

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Pico de Shrimpo

Inspired by the classic pico de gallo dip, Jeff's seafood-focused starter features grilled shrimp.

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Avocado Deviled Eggs

It's no secret that Katie is a fan of deviled eggs, and here she transforms the classic recipe into a next-level treat. She fills halved and hollowed hard-boiled eggs with a smooth mixture of mayo and avocado, along with the yolks.

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Food beauty of fig jam pepita cheese log from a Holiday theme episode, as seen on Food Networkâ s The Kitchen, Season 4.

Photo: Todd Plitt ©

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Fig and Pepita Goat Cheese Log

Consider this the ultimate last-minute appetizer, because opening up the log of goat cheese is just about the most-involved step. Katie Lee tops the creamy, tangy cheese with golden fig jam for sweetness and finishes the dish with shelled pumpkin seeds for welcome crunch.

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Toasted Ravioli

Jeff Mauro saves time in the kitchen by starting with a package of frozen ravioli to make this 15-minute starter. After breading the cheesy bites, he fries them until they're golden brown and crispy, then serves them with marinara sauce for dipping.

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Photo: Jason Clairy ©

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Guacamole

Just half of a serrano chile is enough to add subtle heat to Katie's 10-minute dip, mixed with a squeeze of fresh lime juice for bright flavor.

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Zucchini and Goat Cheese Pinwheels

All rolled up into two-bite hors d'oeuvres, Katie's veggie-forward snacks let zucchini shine, while the creamy, cheesy filling — laced with chewy sun-dried tomatoes and fresh basil — adds heft to the dish.

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Food beauty of artichoke cheesy bread from a Holiday theme episode, as seen on Food Network’s The Kitchen, Season 4.

Photo: Todd Plitt ©

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Artichoke and Spinach Dip Bread

Inspired by your favorite party dip, this wow-worthy appetizer features a loaf of sourdough bread mounded with a hearty mixture of garlic-laced mayonnaise, tender canned artichokes and chopped spinach. Be sure to cut the slits in the bread only halfway deep, so the filling doesn't flop out.

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From: The Kitchen

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Sunny's Quick Cheese Puff Squares

Store-bought puff pastry is a timesaving trick that gets Sunny Anderson's Parmesan-filled bites on the table in a hurry. She tops the dough with a smear of Dijon before sprinkling on the cheese and fresh thyme, then cuts it into squares and bakes until golden brown.

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Shrimp Fritters with Cornichon Dressing

Not simply fried shrimp, Geoffrey Zakarian's fritters are studded with fresh zucchini, scallions and chopped jalapeno for bold flavor. Follow his lead and balance the richness of the deep-fried flavor with a bright, tangy dipping sauce on the side. Geoffrey's version boasts Dijon, chopped cornichons and fresh herbs.

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Prosciutto-Wrapped Avocado

Ready to eat in only five quick minutes, Marcela Valladolid's fuss-free bites feature cool, creamy avocado wrapped up in a blanket of salty prosciutto. She dresses up the dish with a spritz of lemon juice and a drizzle of olive oil for refreshing flavor before serving.

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Tomato and Bocconcini Caprese

Similar to a traditional caprese salad, GZ's easy-to-make plate features juicy fresh tomatoes and plenty of fragrant basil. But instead of sliced mozzarella, he opts for miniature mozzarella balls, called bocconcini, which can be tossed in the salad whole.

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Photo: David Lang

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White Bean and Smoked Bacon Dip

Once you've crisped the bacon, just add a few ingredients to the food processor; the machine will do the work for you. While the white beans and bacon add contrasting smooth and crunchy textures to this speedy dip, the vinegar and shallots promise bright flavors.

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Shaved Asparagus and Fennel Salad

Geoffrey uses a mandoline to turn out super-thin asparagus and fennel shavings in this no-cook salad. For added crunch, he tosses the vegetables with chopped walnuts before finishing this light salad with a lemon-spiked dressing and nutty Parmesan cheese.

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