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Elegant Fig Appetizers with Goat Cheese and Almonds
Appetizer American

Elegant Fig Appetizers with Goat Cheese and Almonds

4.6

Prep
15 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
  2. 2 Place fig halves, cut sides-up, onto a baking sheet; top each fig with about ½ teaspoon goat cheese. Place 1 almond on each goat cheese dollop; push slightly into each fig.
  3. 3 Broil in the preheated oven until cheese is soft and almonds turn a rich shade of brown, 2 to 3 minutes. Cool for 5 minutes.
  4. 4 Arrange figs on a serving platter; drizzle with honey and balsamic vinegar. Serve warm.

By ChristineM

Zucchini-Feta Rolls
Appetizer American

Zucchini-Feta Rolls

4.4

Prep
20 min
Cook
20 min
Total
1480 min

Instructions

  1. 1 Heat 2 tablespoons olive oil in a large skillet and cook zucchini slices in batches until soft and lightly browned on both sides, 5 to 10 minutes. Add more olive oil as needed. Remove zucchini slices from skillet and drain on paper towels.
  2. 2 Sprinkle zucchini slices with feta and roll up. Secure each roll with a tooth pick.
  3. 3 Set zucchini rolls into a dish that is as deep as the rolls are high, and sprinkle with garlic, Italian herbs, and balsamic vinegar. Cover and marinate in the refrigerator for 1 to 2 days.

By barbara

Burrata Bruschetta with Figs
Appetizer American

Burrata Bruschetta with Figs

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. 2 Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes.
  3. 3 Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute.
  4. 4 Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste.

By John Mitzewich

Grilled Prosciutto and Peach Flatbread Pizza
Appetizer American

Grilled Prosciutto and Peach Flatbread Pizza

4.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Bring balsamic vinegar, honey, lemon juice, and pepper to a boil in a small saucepan over high heat. Reduce heat to low and simmer until mixture has reduced to ⅓ cup, about 15 minutes.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over charred side: top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction.
  4. 4 Return flatbreads to the grill: cover and cook until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.

By SunnyDaysNora

Balsamic Roasted Grapes
Appetizer American

Balsamic Roasted Grapes

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes in a single layer on baking sheet.
  3. 3 Bake in preheated oven until grapes until grapes are soft, wrinkled, and slightly caramelized, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

By Olivia

Prosciutto-Wrapped Asparagus
Appetizer American

Prosciutto-Wrapped Asparagus

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Combine olive oil and red pepper flakes. Place asparagus on a baking sheet and drizzle olive oil mixture over top; mix together with your hands to coat.
  3. 3 Cut each slice of prosciutto in half lengthwise. Wrap a strip of prosciutto around each asparagus spear, angling as you wrap to cover most of the asparagus. Arrange on the baking sheet and season with salt and pepper.
  4. 4 Broil in the preheated oven until prosciutto is sizzling and crispy and asparagus is tender, 5 to 7 minutes.
  5. 5 Transfer asparagus to a serving platter. Drizzle with balsamic vinegar and serve immediately.

By A Day In the Kitchen

Sun-Dried Tomato Tapenade
Appetizer American

Sun-Dried Tomato Tapenade

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
  2. 2 Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

By Alexis May Tanner

Sausage-Stuffed Portobello Mushrooms
Appetizer American

Sausage-Stuffed Portobello Mushrooms

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
  2. 2 Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
  3. 3 Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
  4. 4 Bake 10-12 minutes or until mushrooms are tender.

By JimmyDean

Lance's Balsamic Pickled Eggs
Appetizer American

Lance's Balsamic Pickled Eggs

4.0

Prep
15 min
Cook
25 min
Total
5830 min

Instructions

  1. 1 Place the eggs into a large pot cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat; remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool completely under cold running water; peel and place in a glass jar large enough to hold them.
  2. 2 Combine the onions, balsamic vinegar, water, sugar, garlic, peppercorns, beet juice, and cayenne chiles in a deep saucepan over high heat; bring to a boil and immediately remove from heat. Allow the mixture to cool to room temperature. Pour into the glass jar with the eggs. Seal the jar with the lid. Refrigerate 4 to 5 days before serving.

By Lanceb33

Italian-Style Bruschetta
Appetizer American

Italian-Style Bruschetta

4.7

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Combine tomatoes, 3 tablespoons olive oil, basil, red onion, garlic, red wine vinegar, and pepper in a bowl; let stand at room temperature for 15 minutes, then marinate in the refrigerator for 45 minutes.
  2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. 3 Brush one side of Baguette slices with remaining 3 tablespoons olive oil; place, oiled-sides-up, onto a baking sheet.
  4. 4 Broil until golden brown, about 2 minutes
  5. 5 Spoon tomato mixture onto toasted Baguette slices; drizzle with balsamic vinegar. Serve immediately.

By Francine Lizotte Club Foody

Shrimp Goat Cheese Watermelon Salad Stack
Appetizer American

Shrimp Goat Cheese Watermelon Salad Stack

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 430 degrees F (220 degrees C).
  2. 2 Season shrimp all over with onion powder, garlic powder, salt, smoked paprika, and chipotle pepper powder. Arrange shrimp in a single layer in a baking dish.
  3. 3 Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, about 8 minutes.
  4. 4 Use a ring mold (slightly larger in diameter than the diameter of goat cheese slices) to cut watermelon into circular shapes; slice lengthwise to get twelve 1/4-inch-thick slices. Reserve any remaining watermelon for another use.
  5. 5 Place a slice of watermelon on a plate. Top with 1 slice cheese, 1 slice watermelon, 1 slice cheese, 1 slice watermelon, 2 shrimp, respectively, to form a salad stack. Repeat with remaining watermelon slices, cheese, and shrimp.
  6. 6 Drizzle balsamic vinegar over each stack and garnish with basil.

By Noodles156

Brussels Sprouts and Feta Pastry Roll
Appetizer American

Brussels Sprouts and Feta Pastry Roll

4.2

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place the Brussels sprouts in a saucepan with about 1 inch of water. Bring to a boil, cover, and simmer over medium-low heat until they are bright green and tender, 5 to 7 minutes. Remove from the heat, drain, and allow to cool.
  3. 3 Mix the lemon juice, balsamic vinegar, honey, olive oil, salt, and black pepper in a bowl; set aside.
  4. 4 Place the cooled Brussels sprouts into the work bowl of a food processor. Add basil, onion, walnuts, and almonds; process until the mixture is finely chopped, about 15 seconds. Remove Brussels sprouts mixture to a bowl, and mix in the feta cheese and lemon juice mixture to form a moist filling.
  5. 5 Lay the 2 sheets of puff pastry out on a work surface. Divide the filling in half, and spoon and pat half the filling on each square. Leave about 3/4 inch of puff pastry bare at one end of the square. Roll each square up into a roll, and pinch the unfilled end of the pastry sheet closed. Place the filled rolls onto the prepared baking sheet, seam sides down.
  6. 6 Bake in the preheated oven until golden brown, about 20 minutes. Serve hot.

By scottiebaker

Garlic Parmesan Chicken Wings
Appetizer American

Garlic Parmesan Chicken Wings

4.8

Prep
20 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
  2. 2 Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
  3. 3 Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
  4. 4 Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl.
  5. 5 Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
  6. 6 Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
  7. 7 Bake in the preheated oven until browned, 20 to 25 minutes.
  8. 8 Serve hot and enjoy!

By John Mitzewich

Potato Salad Bites
Appetizer American

Potato Salad Bites

3.0

Prep
35 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with silicone baking mats.
  2. 2 Divide potato slices between the baking sheets. Drizzle olive oil over slices and season with salt and pepper.
  3. 3 Roast in the preheated oven until slightly softened, about 10 minutes. Rotate and switch baking sheets on the oven racks. Continue roasting until tender, about 10 minutes more. Let cool completely.
  4. 4 Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, balsamic vinegar, paprika, salt, and pepper together in a bowl to make dressing.
  5. 5 Mix celery, radishes, and cornichons together in a bowl. Chop leaves from 1 sprig of dill and mix into the bowl.
  6. 6 Spoon 1/2 teaspoon of the dressing over cooled potato slices. Top with 1 teaspoon of the celery mixture. Sprinkle green onions on top. Garnish each slice with a small frond of dill from the remaining 2 sprigs.

By LauraF

"Let Game Day Begin" Snack Board
Appetizer American

"Let Game Day Begin" Snack Board

Prep
45 min
Cook
60 min
Total
1555 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
  2. 2 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
  3. 3 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
  4. 4 Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
  5. 5 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
  6. 6 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
  7. 7 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
  8. 8 Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
  9. 9 Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
  10. 10 Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
  11. 11 Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.

By lutzflcat

Salt and Vinegar Almonds
Appetizer

Salt and Vinegar Almonds

3.0

Prep
5 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread almonds onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 8 to 10 minutes.
  3. 3 Meanwhile, combine vinegar and brown sugar in a saucepan over medium heat. Gently stir until sugar has dissolved, about 5 minutes. Remove toasted almonds from the oven, add to saucepan, and stir to coat.
  4. 4 Line the baking sheet with parchment paper.
  5. 5 Spread coated almonds evenly onto the prepared baking sheet. Sprinkle salt over almonds, tossing to cover evenly. Allow time to dry, about 10 minutes.

By Robert Kostoroski

Dandelion Chips
Appetizer

Dandelion Chips

2.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine olive oil, vinegar, garlic powder, salt, and pepper in a bowl. Add leaves and toss until well combined. Lay the leaves in a single layer on the prepared baking sheets and drizzle with remaining olive oil mixture.
  3. 3 Bake in the preheated oven until dandelion chips are crisp, making sure they do not burn, 12 to 16 minutes. Leaves will stiffen as they cool.

By Shanda

Balsamic-Pickled Eggs
Appetizer

Balsamic-Pickled Eggs

3.9

Prep
15 min
Cook
10 min
Total
5815 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Transfer eggs to a bowl of cold water; peel when cool.
  2. 2 Meanwhile, combine onion, balsamic vinegar, water, garlic, and sugar in a saucepan over high heat; bring to a boil. Remove from the heat and cool to room temperature, 30 to 45 minutes.
  3. 3 Place peeled eggs in a glass jar and pour cooled vinegar mixture over top. Cover and refrigerate for at least 4 to 5 days before serving.

By gibsey23

Easy Tasty Dates
Appetizer

Easy Tasty Dates

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Slice open the dates, and stuff each with about 1/2 teaspoon goat cheese. Top each date with a pecan, using the goat cheese to hold the pecans in place. Wrap each date with 1/2 slice bacon.
  3. 3 Arrange the wrapped dates on a baking sheet. Bake 15 to 20 minutes in the preheated oven, until the bacon is crisp and evenly brown.
  4. 4 In a saucepan over medium heat, mix the balsamic vinegar and sugar until thickened. Pour over the dates to serve.

By Toni Losada

Fig and Ricotta Crostini
Appetizer Italian

Fig and Ricotta Crostini

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Place the baguette slices on an ungreased, foil-lined baking sheet.
  3. 3 Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven.
  4. 4 Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.

By Rachel Wolkofsky Pollack

Bacon Balsamic Deviled Eggs
Appetizer

Bacon Balsamic Deviled Eggs

4.6

Prep
20 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Place eggs in a large pot in a single layer and cover with water by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let eggs stand in the hot water for 15 minutes. Drain. Cool eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl. Arrange the egg whites with the rounded side down onto a serving platter.
  2. 2 While eggs are cooking, place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
  3. 3 Mash yolks with a fork. Add bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.

By Stephanie V

Three Olive Spread
Appetizer European

Three Olive Spread

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine black olives, green olives, Kalamata olives, and garlic in the bowl of a food processor; pulse until chopped.
  2. 2 Add balsamic vinegar and olive oil; process until smooth. Transfer spread to a bowl; cover with plastic wrap.
  3. 3 Refrigerate before serving, at least 1 hour or overnight.

By GRAYCE

Roasted Golden Beet Hummus
Appetizer

Roasted Golden Beet Hummus

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
  3. 3 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set aside to cool slightly.
  4. 4 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer hummus to a serving bowl.

By lutzflcat