Dazzling Gourmet Hors d'Oeuvres

Get the party started with these impressive, savory appetizers.

  • Cream Cheese-and-Olive Biscuits With Olive-Parsley Spread

    Cream Cheese-and-Olive Biscuits With Olive-Parsley Spread

  • Shrimp Martinis with Napa Cabbage Slaw

    Shrimp Martinis with Napa Cabbage Slaw

    Impress your guests by serving coconut shrimp over slaw in festive martini glasses. You'll be the talk of the town.
  • Oysters with Mignonette Ice
    Howard L. Puckett

    Oysters with Mignonette Ice

    Serving oysters on the half shell with a little scoop of the frozen red wine mixture adds both flavor to the oysters and color to your presentation.
  • Smoked Salmon Crostini
    Becky Luigart-Stayner

    Smoked Salmon Crostini

    Smoked salmon is always a welcome addition to an elegant appetizer table. Get a head start on your party preparations by making this salmon mixture early in the day.
  • Ceviche de Camaron (Shrimp Ceviche Cocktail)
    Becky Luigart-Stayner; Jan Gautro

    Ceviche de Camaron (Shrimp Ceviche Cocktail)

    Although a classic ceviche has raw fish that's been marinated in fresh lime juice long enough to "cook" the fish, this party version features cooked shrimp that's served in a vegetable and lime juice mixture.
  • Pancetta Crisps With Goat Cheese and Pear
    Ralph Anderson; Mindi Shapiro Levine

    Pancetta Crisps With Goat Cheese

    Start with only 5 ingredients to make this simple and elegant appetizer that's a guaranteed crowd pleaser.
  • Bacon-wrapped Shrimp with Basil-Garlic Stuffing
    Howard L. Puckett

    Bacon-wrapped Shrimp with Basil-Garlic Stuffing

    The name says it all. What's better than bacon? Shrimp wrapped in bacon and stuffed with Parmesan cheese, basil, and garlic. Serve these delectable appetizers in soup spoons for over-the-top presentation.
  • Sweet Potato Ravioli with Lemon-Sage Brown Butter
    Randy Mayor; Melanie J. Clarke

    Sweet Potato Ravioli with Lemon-Sage Brown Butter

    Try this wonton twist on ravioli as a knife-and-fork hors d'oeuvre. You can prepare the ravioli up to one day in advance; sauté in lemon-sage brown butter just before serving. Or freeze on a baking sheet until firm, transfer to an airtight container, and store frozen up to four weeks.
  • Shanghai Spring Rolls with Sweet Chili Sauce

    Shanghai Spring Rolls with Sweet Chili Sauce

    Fill restaurant-style spring rolls with shrimp and pork for your dipping pleasure. You can fry them in advance, keeping the rolls warm in the oven before guests arrive. If you're serving as a first course, plate two rolls over lettuce leaves with a single serving of sauce.
  • Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli
    James Carrier

    Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

    Party-starting crab cakes are surprisingly quick to prepare when using canned lump crab meat. Prepare the morning before the party, refrigerate, and bake just before serving.
  • Vietnamese Rolls with Peanut Dipping Sauce
    Becky Luigart-Stayner; Melanie J. Clarke

    Vietnamese Rolls with Peanut Dipping Sauce

    Crunchy vegetables pair with hoisin-seasoned chicken in this refreshing roll. You can make the sauce and chicken mixture a few hours ahead, but assemble the rolls just before serving so that they don't dry out.
  • Prosciutto, Mango, and Parmesan Salad

    Prosciutto, Mango, and Parmesan Salad

    A classic combination of sweet, sour, and salty tastes. Substitute sliced ham for the prosciutto, if desired.

  • Four-Layer Cheese Loaf
    Photo: Tina Cornett; Styling: Buffy Hargett

    Four-Layer Cheese Loaf

    To make two loaves, use two(7- x 3-inch) loafpans. Mix ingredients as directed; divide mixtures in half, and follow layering procedure for each loaf.

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