Food Recipes Appetizers 20 Quick Appetizers for Any Occasion By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on May 25, 2023 Trending Videos Close this video player Photo: Photo by Morgan Hunt Glaze / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley The best quick appetizers are the ones that come together in under an hour without much fuss because let's face it — there's so much more to do when hosting a meal or throwing a party! These Food & Wine appetizers prove that you don't have to sacrifice flavor or presentation for speed. Opt for classics like chicken liver pâté or Swiss cheese fondue, or try harissa-tinged deviled eggs or vibrant ceviche with craveable salsa macha for new spins on old favorites that are all ready in 35 minutes or less. 01 of 20 Crab Salad with Serrano and Kewpie Mayonnaise JENNIFER CAUSEY / FOOD STYLING BY VICTORIA GRANOF / PROP STYLING BY KARIN OLSEN This quick and easy crab salad appetizer combines bright and acidic lime juice with cilantro, mint, and succulent crab meat. Serve it with toast points, crackers, or red and green endive spears. Get the Recipe 02 of 20 Tomato Bruschetta Matt Taylor-Gross Just about any summer cocktail party can use a platter of bruschetta. This appetizer comes together in just minutes, making it easy on the host. It’s a great way to show off tomatoes when they're ripe and in season, whether they came from your garden, the farmers market, or the grocery store. Get the Recipe 03 of 20 Grilled Shrimp Cocktail with Fresh Tomato Cocktail Sauce Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman Give shrimp cocktail a seasonal, smoky upgrade with this recipe, an ideal appetizer for summer dinner parties and cookouts. The shrimp are marinated in a bright lemon-garlic mixture that gets a kick from crushed red pepper. The cocktail sauce echoes the lemony notes from the shrimp and features a combination of fresh tomato and smoked sun-dried tomatoes. Get the Recipe 04 of 20 Brussels Sprouts Baba Ghanoush Greg DuPree After a whirl in the food processor, brussels sprouts and tahini come together to form a creamy dip. Chef Michael Solomonov serves it topped with more roasted brussels sprouts, hazelnuts, and warm pita for dipping at Zahav in Philadelphia. Get the Recipe 05 of 20 Shakshuka Deviled Eggs Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas Shakshuka meets deviled eggs in this colorful snack. Instead of poaching eggs in a tomato-based sauce, you'll spoon a garlicky, slightly spicy tomato jam flavored with harissa and smoked paprika on top of deviled eggs. The yolks are pureed with mayo and plain yogurt for a creamy, perfectly balanced filling with a little bit of tang. Get the Recipe 06 of 20 Tuna-Avocado Ceviche with Salsa Macha Jen Causey This ceviche is great on top of tostadas or eaten like poke as an appetizer. And the best part is that you can make the salsa ahead of time, and stir it together with the remaining ingredients just before you're ready to eat. Get the Recipe 07 of 20 Bacon-Wrapped Scallops Photo by Morgan Hunt Glaze / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley These two-bite quintessential cocktail party scallops are easy to prepare and ready in just half an hour. The bacon adds a nice smoky flavor, but you can also make this recipe with prosciutto or pancetta. Get the Recipe 08 of 20 Garlic-Butter Steak Bites Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford A pan sauce made from roasted garlic, dry vermouth, butter, and Worcestershire envelops each cube of strip steak, ensuring every bite is as delicious as the last. Serve the steak bites as an appetizer with toothpicks, or enjoy over mashed potatoes or polenta. Get the Recipe 09 of 20 Feta-Stuffed Marinated Olives Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv Fragrant za'atar, a spice blend ubiquitous in Israel and across the Middle East, flavors these briny, feta-stuffed olives with its notes of thyme, marjoram, sumac, and sesame seeds. Lemon, chile, and parsley cut through the rich, herbaceous flavors, adding a bright freshness to these easy, bite-size appetizers. Get the Recipe 10 of 20 Masala Mixed Nuts Matt Blair Peanuts, cashews, almonds, and walnuts are seasoned with a mix of spices, including mild Kashmiri chile powder and garam masala. You'll find yourself digging into the bowl of these extra crunchy fried nuts over and over again. Get the Recipe 11 of 20 Classic Cheese Fondue Julia Hartbeck Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes, and pear slices are all great for dipping in fondue cheese, which is ready in 15 minutes if you use a fondue pot or raclette grill. Get the Recipe 12 of 20 Chicken Liver Pâté Diana Chistruga Jacques Pépin's classic recipe for chicken liver pâté is silky-smooth, inexpensive, and simple to make — and perfect with a cocktail or glass of wine before a meal. Best of all, it comes together in just minutes. Get the Recipe 13 of 20 Tomatillo Toasts with Prosciutto and Manchego Christopher Testani Inspired by classic pan con tomate, a Spanish dish of bread rubbed with fresh tomato, Food & Wine culinary director at large Justin Chapple tops crunchy toasted bread with tangy grated tomatillos. To round the toast out, he also adds thin slices of prosciutto and shaved Manchego cheese. Get the Recipe 14 of 20 Roasted Tomato-Basil Hummus © Sarah Bolla Roasting peak-season tomatoes make all the difference in this hummus from Sarah Bolla. Serve alongside warm pita, or spread it over a flatbread with some toppings for a unique spin on pizza. Get the Recipe 15 of 20 Warm Camembert with Wild Mushroom Fricassee © Frances Janisch Chef Daniel Boulud makes this oozy appetizer with Vacherin Mont-d’Or, a creamy cheese sold at top cheese shops. Camembert is as rich and runny as Vacherin Mont-d’Or, but much easier to find. Get the Recipe 16 of 20 Red Wine Bagna Cauda with Crudités © Cedric Angeles This garnet sauce is chef Chris Cosentino’s take on the classic Piedmontese anchovy and olive oil dip, enriched here with red wine. Italian for “hot bath,” bagna cauda is served warm with crudités. This version, with both oil-packed and marinated anchovies, doubles as a terrific sauce for grilled meat. Get the Recipe 17 of 20 Bacon-Wrapped Cherry Peppers © Lucas Allen This genius hors d'oeuvre from 2005 F&W Best New Chef Colby Garrelts calls for just three ingredients. The recipe comes together in only half an hour and can be made ahead of time, so it's great for parties. Get the Recipe 18 of 20 Mini Wedge Salads with Anchovy Dressing Greg DuPree These mini wedges are coated in a creamy, anchovy-packed dressing and dredged in crunchy panko, making them easy to eat with your hands. Get the Recipe 19 of 20 Grilled Squash Ribbons and Prosciutto with Mint Dressing © Con Poulos The edges of these zuccchini snd summer squash ribbons become wonderfully charred and crisp when grilled. Get the Recipe 20 of 20 Popcorn with Sesame-Glazed Pistachios © John Kernick Mixing popcorn with glazed pistachios creates a sweet-salty snack that's fantastic with cocktails. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit