Food
March 11, 2022
20+ Appetizers With Big Flavor
Whether you’re passing around elegant hors d’oeuvres, casual small bites, or sitting down family-style with an array of dips and platters, we’ve rounded up some recipes for appetizers that go beyond your typical starter soup or salad.
Scroll down to check out 20+ of our favorite appetizers!
Burrata With Salty Things
Topped with herbs and briny ingredients like olives and anchovies, this burrata dish is a welcoming start to your meal.
Get the recipe for here.
Hummus With Soujok-Spiced Beef
If you’re someone who adds hummus to everything you eat, you’ll especially enjoy this extra-savory version with Armenian spicy ground beef.
Get the recipe here.
Spanish Niçoise Salad
This French classic takes a holiday to Spain with pimentón vinaigrette, roasted red peppers and Spanish olives. Choose high-quality jarred tuna fillets in olive oil for a luxurious lunch or light dinner.
Get the recipe here.
Beef Tartare On Toast With Labneh
“We’re a bakery, so we wanted to do a lot of things on toast. This is an untraditional tartare that reflects my Middle Eastern background. The labneh — a super acidic type of yogurt — balances out the Aleppo pepper,” says Philip Haddad, owner of Emmer bakery.
Get the recipe here.
Roasted Celery Root Carpaccio
For plant-based lovers looking to get a taste of Carpaccio, this recipe is for you. “This is on our menu as a sandwich. Celery root is not the prettiest of vegetables and is typically overlooked. When it’s roasted, it gets a meaty quality and can be easily sliced, almost like a deli meat. This recipe can also be made with carrots, parsnips or golden beets,” says Philip.
Get the recipe here.
Peach Guacamole
“Stone fruits are delicious in savory dishes, but this is often overlooked in favor of using them in pies and other sweets,” says author and food blogger Alexandra Daum. “Peaches add a sweet element to this guacamole, making it even better for topping a taco or serving with chips in the summer. The lime keeps the avocado fresh for a while, so you can make this a couple of hours ahead of time without worrying about ugly guacamole.”
Get the recipe here.
Rodney’s Wings
There’s nothing quite like crispy wings, and this recipe from Rodney Scott’s World Of BBQ is a must-try. “I knew I wanted to have chicken wings on the menu and I knew I wanted to do something different from the fried wings that are on every sports bar menu from coast to coast,” says Rodney. “The obvious thing was to put them in our pits to get that flavor on them and then fry them for that wing-crispy crunch everybody loves.”
Get the recipe here.
Grilled Chicken Satay Skewers
This is one of our favorite recipes from Nuit Regular’s debut cookbook, Kiin.“This famous Thai appetizer is very light and goes perfectly with a peanut sauce dip. In Thailand, we also pair this with a pickled relish that cleanses the palate between each bite,” says Nuit.
Get the recipe here.
Savory Swiss Chard & Mushroom Bundles
There’s always a chance you may have a vegetarian at your dinner table and this substantial, elegant side dish is one that everyone can enjoy.
Get the recipe here.
Buffalo Mozzarella & Pickled Fennel
“One of the reasons restaurant food always tastes better is the use of salt. Learn from chefs and use salt as an ingredient, and to finish a dish,” writes Lucy Waverman and Beppi Crosariol in their cookbook, The Flavour Principal. “A quick pickling of the fennel makes for a salty note that tones down its licorice taste. If you can find a fresh burrata, it’s a more than worthy substitute for mozzarella.”
Get the recipe here.
Korean Kimchi Mandu
These elegant steamed dumplings are filled with a savory mixture of kimchi and pork. The braid-style folding technique is easier than it looks!
Get the recipe here.
Shrimp Toasts
Frying these shrimp mousse brioche sandwiches in clarified butter makes them irresistibly decadent.
Get the recipe here.
Seared Scallops & Artichokes
Preserved lemon adds zip to balance the richness of this hors d’oeuvre.
Get the recipe here.
Cheese Fondue With Fried Bread
Frying bread creates crunchy croutons to dip, but it’s nice to add variety with fruit, radishes and boiled potatoes.
Get the recipe here.
Ceviche Verde
Victor Dries serves this ceviche on homemade corn chips, but you could also serve in small glasses.
Get the recipe here.
Jamon Croquetas
Handle these croquetas carefully; they’re delicate and soft inside their crispy shells once cooked.
Get the recipe here.
Zesty Whipped Feta Dip
Roasted garlic and fresh lemon add nutty depth and bright flavor to this addictive dip.
Get the recipe here.
Simple Toasts
“These toasts are easy to make (perfect for using up day-old bread) and are the foundation for the recipe variations that follow,” according to food personality Trish Magwood.
Try Whipped Ricotta With Figs, Pistachio & Honey Toasts, Lemon Goat Cheese Toasts and Creamy Forest Mushroom Toasts.
Cauliflower Nachos
These cauliflower nachos are low-carb, cheesy, vegan and loaded with veggies! They’re baked until crispy and then topped with black beans, tomatoes, red onion, jalapeño, vegan cheese and cilantro.
Get the recipe here.
Roasted Onion Dip
It’s tempting to stir the onions while caramelizing, but be patient and leave them untouched until they take on that rich, dark color in the pan
Get the recipe here.
Anna Olson’s Tomato Tart With Goat Cheese
Canadian celebrity chef Anna Olson’s colorful tart is packed with flavor, thanks to roasted garlic, fresh basil and creamy goat cheese.
Get the recipe here.