Grapes are a refreshing fruit that you can pair with pungent cheeses for a savory appetizer.
Grapes can be roasted in the oven to release their flavorful juices, and then placed on top of crostini’s, or even baked brie for a specialty piping hot grape appetizer.
Try making one of these memorable grape appetizers for your next party!
Pistachio Grape Cheese Appetizer
Pistachio grape cheese appetizer is served with a toothpick piercing the grapes and cheese. It makes for easy serving and eating with minimal mess.
Each of the grapes are covered in a savory cream cheese (Boursin) layer until they are fully encased.. You could make your own herbed cream cheese if you like.
The cream cheese grape is pierced with a toothpick, and then rolled in chopped pistachios.
You can make the grape appetizer ahead of time, and place it in the fridge until you’re ready to serve.
The grapes are roasted in the oven with a bit of olive oil, thyme, salt and pepper until they burst in the oven and release their juices.
After the grapes come out of the oven, they are drizzled with balsamic vinegar for a bit of an acidic finish.
The crostini is assembled by putting a thin layer of goat cheese on top of the crostini, a layer of roasted grapes, and then topping with chopped up walnuts.
Honey is drizzled on top of the crostini for a sweeter finish.
Fontina cheese is cut into cubes, and then is marinated with olive oil, sundried tomatoes, garlic cloves, red pepper sprigs of rosemary, and Italian seasoning.
The cheese is marinated overnight in the fridge to absorb the herb flavorings.
When you’re ready to assemble the skewers, place a cube of cheese, a grape, and repeat until the skewer is full.
Sweet potato rounds are baked in the oven with a bit of olive oil until the edges are crispy.
Grapes are roasted at the same time on a separate pan with olive oil drizzled on top.
The grapes will burst and release their juices with the olive oil.
Assemble the appetizer by placing a sweet potato round on a plate. Top with some goat cheese, roasted grapes, toasted pecans, a sprinkle of dried thyme, and a generous amount of honey.
Baked appetizers are served warm, right out of the oven for a tasty savory appetizer.
Some baked appetizers can be prepared ahead of time, and then placed in the oven right before your guests arrive.
You can even serve your baked appetizers in the same dish you baked them in, and then place them on a cutting board for serving. It saves you from having to plate the appetizer.
Try making one of these mouthwatering baked appetizers for your next party or get together!
Pesto Sundried Tomato Baked Brie
Baked brie is a classic appetizer your guests will love!
Add more flavor to it by covering the brie in fresh pesto and sundried tomatoes.
Bake it in the oven until the cheese has completely melted through.
Slices of mozzarella cheese and sundried tomatoes are arranged over the flatbread and then it’s baked in the oven.
After the flatbread comes out of the oven, more fresh pesto is spooned onto the flatbread. This gives the flatbread more of a burst of pesto flavor for this savory appetizer.
Sausage, Apple and Gruyere Pinwheels
Sausage pinwheels are made using puff pastry, making these sausage appetizers a decent size.
Ground pork sausage is cooked in a frying pan with a few diced onions. The pork needs to be broken up into small pieces while it’s cooking.
Diced apples and sage are added to the pan, and cooked until the apples are fork tender.
The puff pastry is rolled out, and the sausage mixture sprinkled throughout the puff pastry. The layer of sausage should be fairly thin.
Grated gruyere cheese is sprinkled on top of the sausage, and the puff pastry is rolled into a log.
The log is cut into sections to make the sausage pinwheels.
The puff pastry will have a nice sheen to it with an egg wash. Brush beaten egg over every surface of the puff pastry.
Bake the pinwheels in the oven until the pastry has turned a golden brown, and serve warm, right out of the oven.
Hawaiian BBQ Chicken Flatbread
Hawaiian BBQ chicken flatbread is a savory appetizer that is tasty hot out of the oven, or chilled and made ahead of time. You can always warm it up in the oven a couple of minutes before your guests come over.
Flatbread dough takes only an hour to make, and most of it is rising time. You can take the time when it’s rising to prepare your flatbread toppings.
Hawaiian BBQ chicken is made by using BBQ sauce in place of the pizza sauce. I know, it’s a bit weird, but trust me… It’s incredible.
The chicken has a Cajun spice mixture rubbed on it, and grilled. The chicken is cut into bite sized pieces, and arranged on top of the flatbread.
Shredded mozzarella cheese, red onions, and pieces of pineapple are added as toppings, and the flatbread is baked in the oven.
Once it comes out of the oven, fresh cilantro leaves are sprinkled on top.
Ground sausage is cooked and broken up into small pieces. Place the drained sausage into a bowl with cream cheese and parmesan cheese. Mix them together, and this will be your filling for your jalapenos.
Wear gloves when cutting the jalapenos, then you won’t risk getting it in your eye!
Cut the jalapenos lengthwise, removing the seeds and membrane from the jalapeno.
Stuff the jalapenos by spooning the filling into each of the hollowed out jalapenos.
Bake them in the oven until the cheese is bubbling and brown.
Large white mushrooms need to have their stems removed, and hollowed out. Once you have them all arranged and ready to be stuffed, you can start making the filling.
The filling is made with cooked Italian sausage pieces, cream cheese, mozzarella cheese, onion powder, minced garlic, and chives.
The mushrooms are stuffed with the filling, and topped with a more mozzarella cheese.
The stuffed mushrooms can bake in the oven until the cheese is bubbling and brown. Serve immediately.
You can serve corn appetizers at a summer BBQ, birthday party, or family get together.
Savory corn appetizers include cheesy corn dip, corn satay with peanut sauce, corn fritters, corn salsa, flatbread, and deviled eggs.
Try making one of these tasty appetizers for your next summer patio party!
Corn Salsa
Corn salsa is a sweet and spicy salsa. You can serve corn salsa with warmed tortilla chips. Just toss a few on a baking sheet and bake in the oven for 5 minutes at 350 degrees F.
Corn salsa is made with corn, finely chopped jalapenos, red onions, and bell pepper.
A little bit of freshly minced garlic, lime juice, cumin, chili pepper and fresh cilantro leaves are the spices that are added to the savory corn salsa appetizer to create the tangy flavoring.
Baby Corn Satay
Baby corn satay can be served with creamy peanut sauce for a delicious savory corn appetizer.
Baby corn is marinated in a yogurt, mixed with corn flour, turmeric powder, garam masala, chili powder, and minced garlic.
The baby corn is cooked over the stovetop, and then skewered for easy serving and dipping.
Serve warm with peanut sauce.
Corn Deviled Eggs
Corn deviled eggs are a vibrantly colored corn appetizer that can be prepared ahead of time.
Corn deviled eggs are made by making boiled eggs, cutting them in half, and removing the cooked egg yolks into the small bowl.
The eggs yolks are mashed and combined with mayonnaise, mustard, Worcestershire sauce, hot sauce, and feta cheese.
The egg mixture is piped back into the halved white of the egg.
Garnish with chopped up red onions, corn, chili powder, and fresh cilantro leaves.
Jalapeno Corn Dip
Jalapeno corn dip is a cream cheese based dip that’s cooked in the slow cooker, and served with tortilla chips or corn chips for dipping.
Jalapeno corn dip is made by combining cream cheese, sour cream, finely chopped jalapeno, jack cheese, and corn in the slow cooker and cooking on low for 2 hours.
Remove from the slow cooker and mixed with bacon bits. Top the corn appetizer with more bacon bits, fresh cilantro leaves, queso fresco, and a squeeze of fresh lime juice.
Serve jalapeno corn dip with tortilla chips, pita chips, celery sticks or carrots for dipping.
Corn Fritters
Corn fritters can be made ahead of time, and warmed up right before serving.
You can serve corn fritters with avocado cilantro dip, spicy mayo, ketchup, or ranch dressing.
Corn fritters are made by combining corn, chickpea flour, rice flour, finely chopped onions together to make the base of the fritter.
Minced garlic, onion garlic salt, cayenne pepper are added to the fritters for a spicy garlic flavoring.
The fritters are formed into flattened balls to make the fritter shape.
The fritters are baked in the oven and garnished with a few fresh chives or parsley.
Pineapple appetizers have the juicy, tangy, refreshing flavor of pineapple.
Pineapple appetizers can be grilled on the BBQ, making the pineapple have a crispy texture to it.
You can make lots of different appetizers using pineapple as the base, like flatbread, sweet pineapple coconut dip, cheese ball, salsa, and baked brie.
Try making your own pineapple appetizers at home for your next summer BBQ!
Hawaiian BBQ Chicken Flatbread
Hawaiian BBQ chicken flatbread is a savory appetizer that is tasty hot out of the oven, or chilled and made ahead of time. You can always warm it up in the oven a couple of minutes before your guests come over.
Flatbread dough takes only an hour to make, and most of it is rising time. You can take the time when it’s rising to prepare your flatbread toppings.
Hawaiian BBQ chicken is made by using BBQ sauce in place of the pizza sauce. I know, it’s a bit weird, but trust me… It’s incredible.
The chicken has a Cajun spice mixture rubbed on it, and grilled. The chicken is cut into bite sized pieces, and arranged on top of the flatbread.
Shredded mozzarella cheese, red onions, and pieces of pineapple are added as toppings, and the flatbread is baked in the oven.
Once it comes out of the oven, fresh cilantro leaves are sprinkled on top.
Pineapple and Watermelon Salsa
Pineapple and Watermelon salsa is a refreshing salsa you can serve with tortilla chips on a hot summer day for a delicious pineapple appetizer.
Pineapple salsa is filled with pieces of mango, red onions, and cilantro which makes it have a ton of vibrant colors. It’s best if you make it the same day as when you plan to serve it. Fresh is best!
Jalapeno honey glaze is made by dicing a jalapeno into very tiny pieces. Honey, cinnamon, lime juice and salt are added to the jalapeno pieces for the glaze.
The glaze is brushed onto the pineapple right before grilling, and right after to make it have as much sweet and spicy flavor as possible!
Using a stand mixer, beat together 1/4 cup butter and 4 oz of cream cheese until fluffy.
Add 1 tsp vanilla extract, 1/8 tsp salt and mix together.
Slowly add 2 cups of icing sugar to the stand mixer until the filling comes together. Cream until the icing sugar has dissolved into the butter mixture.
Fill a piping bag with your cream cheese filling and pipe onto macarons.
Store macarons in the fridge for up to 3 days, or in the freezer for up to 1 month.
Store any excess cream cheese macaron filling in the freezer for up to 1 month.
Sausage appetizers can be made with a few different types of sausages including Italian sausage or Andouille sausage.
You can make sausage appetizers like stuffed mushrooms, stuffed jalapenos, spicy Italian sausage dip, spinach and sausage dip, phyllo cups, or wonton cups.
Try making one of these savory sausage appetizers for your next BBQ or party.
Large white mushrooms need to have their stems removed, and hollowed out. Once you have them all arranged and ready to be stuffed, you can start making the filling.
The filling is made with cooked Italian sausage pieces, cream cheese, mozzarella cheese, onion powder, minced garlic, and chives.
The mushrooms are stuffed with the filling, and topped with a more mozzarella cheese.
The stuffed mushrooms can bake in the oven until the cheese is bubbling and brown. Serve immediately.
Ground sausage is cooked and broken up into small pieces. Place the drained sausage into a bowl with cream cheese and parmesan cheese. Mix them together, and this will be your filling for your jalapenos.
Wear gloves when cutting the jalapenos, then you won’t risk getting it in your eye!
Cut the jalapenos lengthwise, removing the seeds and membrane from the jalapeno.
Stuff the jalapenos by spooning the filling into each of the hollowed out jalapenos.
Bake them in the oven until the cheese is bubbling and brown.
Pickles are a tangy food you can make delicious savory appetizers with.
You can make pickle dips, bacon wrapped pickles, pickle “boats”, pickle bites, or Cuban fries for your next pickle appetizer.
Dill Pickle Hummus
Dill pickle hummus has a hint of pickle undertone in hummus. You can serve hummus with pita bread, raw vegetables, bread, or crackers.
Dill pickle hummus is made by combining chick peas, tahini, lemon juice, garlic powder, diced dill pickles, diced onions, and dill weed in a food processor.
You can thin out the hummus with a bit of water. Garish by drizzling some olive oil on top, with a bit of paprika, and parsley.
Dill pickle cheese ball is flavored with lemon juice, fresh dill weed, and garlic powder for a tangy flavor to the cheese ball.
Finely chopped dill pickles, and freshly grated sharp cheddar cheese are added to the cheese ball to make this cheesy dill flavored cheese ball.
Dill Pickle Dip
Dill pickle dip is a creamy, tangy dip you can dip chips, raw vegetables or crackers into.
Dill pickle dip is made by having a sour cream and cream cheese base. Onion powder, dill pickles, and parsley add earthy and tangy flavors for a delicious savory pickle appetizer.
Pickles and ham are placed in a food processor and combined together.
The ham and pickle mixture is combined with cream cheese, and a bit of garlic powder.
The cream cheese mixture is spread onto a tortilla.
The tortilla is rolled up, and then carefully cut into sections to create the pinwheel.
Tuna Pickle Boats
Tuna pickle boats are a pickle appetizer you can make ahead of time, and place them in the fridge until you’re ready to serve them.
Tuna pickle boats are made by slicing a pickle lengthwise, and then hollowing out the insides of the pickle.
The insides are diced, and placed in bowl with mayo, diced red onions, tuna, and a bit of honey. The mixture is combined, and then spooned back into the pickle “boat”.
Reuben Pickle Bites
Reuben pickle bites are a stacked pickle appetizer that’s held together with a toothpick.
Reuben pickle bites are made by placing using a toothpick to hold together:
pickle slice (round slice)
corned beef
square toasted piece of the bread
swiss cheese
spoonful of spiced mayo
pickle sliced (round slice)
Serve immediately, as the toast can become hard from sitting, or too soggy from the sauce drenching it.
Cuban Fries
Cuban fries taste like you’re eating a Cuban sandwich, in fry form!
Cuban fries are made by adding diced ham, and chopped up pickles on top of the fries.
Cuban fries are drizzled with homemade creamy swiss cheese sauce.
To top off the fries, and a little yellow mustard, and serve!
Fresh pesto can be used to create mesmerizing appetizers to wow your guests!
Pesto is a savory sauce that works well to create chef worthy appetizers like bruschetta, twisted cheese bread, flatbread, baked brie and more!
Pesto Bread Appetizer
Pesto bread appetizer is a cheese bread that you can pull apart, or cut and serve in sections.
Pesto bread appetizer is a twisted bread in the shape of a circle. It’s an appetizer that catches your eye because it looks quite unique, yet it’s easy to make.
Pesto bread made by creating a dough, and then filling it with fresh pesto and parmesan cheese.
It’s best served warm right out of the oven.
Pesto Sundried Tomato Baked Brie
Baked brie is a classic appetizer your guests will love!
Add more flavor to it by covering the brie in fresh pesto and sundried tomatoes.
Bake it in the oven until the cheese has completely melted through.
Slices of mozzarella cheese and sundried tomatoes are arranged over the flatbread and then it’s baked in the oven.
After the flatbread comes out of the oven, more fresh pesto is spooned onto the flatbread. This gives the flatbread more of a burst of pesto flavor for this savory appetizer.
Caprese Pesto Crostini
Caprese pesto crostini’s are made by marianting cherry tomatoes and fresh mozzarella with dried basil leaves and olive oil.
Once you’ve made your crostini’s and they have cooled, fresh pesto is spread on the crostini.
Mozzarella slices and cherry tomatoes are placed on top of the layer of pesto.
Finally, the pesto appetizer is topped with freshly chopped basil leaves, parmesan cheese, and balsamic glaze.
Tomato Pesto Bruschetta
Make a fresh batch of pesto, the flavor is much more powerful and fragrant than store bought.
Dice a tomato with a little bit of onion. Mix the pesto together with the tomatoes and onions.
Spoon the tomato pesto mixture on top of fresh baguette rounds and grate parmesan cheese on top. Toast for a couple of minutes for the cheese to warm up.
Easter macarons are beautiful pastel colors. Easter macarons can be made into baby chicks, robin eggs, bunnies, and Easter egg shapes.
Easter egg macaron flavors include chocolate ganache, mini egg ganache, creme egg ganache, and vanilla buttercream filling.
Robin Egg Macarons
Robin egg macarons are made using a sky blue color to make your macaron shells the perfect robin egg color. You don’t want it to be too colored, just a hint of blue is ideal.
After the shells have come out of the oven and cooled, mix together brown food coloring and vanilla extract.
Create the “speckled” robin egg by using dipping a food safe paint brush in the vanilla extract mixture and flicking it onto the cooled macaron shells.
Robin egg macarons are filled with decadent chocolate ganache.
Mini egg macarons are filled with a mini egg ganache.
You can make mini egg ganache by heating heavy cream, and pouring it over melted mini eggs. Mix the 2 together, and then blend them to remove any large shells in your ganache.
Let the ganache come to room temperature prior to filling your macarons. It’s easier if you chill the ganache before you want to use it. It’s easier to use when it’s firm.
Creme Egg Macarons
Creme egg macarons are a classic Eater flavored macaron. Creme egg macarons are filled by making a creme egg ganache.
Creme egg ganache is made by melting creme eggs over a double boiler, along with butter, milk chocolate, and heavy cream.
The ganache needs to cool, and be refrigerated prior to using. It’s best if you make it the day before, and then it has time to chill overnight and is ready for piping the following day.
Creme egg macarons are made “speckled” by using a bit of watered down gel food coloring, and then flicking it onto the cooled macaron shells with a food safe paintbrush.
Bunny Macarons
Bunny macarons are the perfect Easter macarons to give away to family and friends.
Bunny macarons are made by piping a circle for the head, and then 2 long ears.
You can use a toothpick to guide the macaron batter if needed.
You can color the macaron batter any color you like, or leave it white for a classic bunny coloring.
Royal icing is used to color in the inside of the bunny ears, eyes, nose, mouth, and whiskers.
Bunny macarons are filled with tasty vanilla buttercream filling.
Baby Chick Macarons
Baby chick macarons are cute little macarons that are almost too adorable to eat!!
Baby chick macarons are colored yellow for their body.
The nose and feet are made by coloring melted white chocolate with a bit of orange food coloring. The chocolate is piped onto the chick after the macaron has cooled.
The eyes are made by making a simple icing with just water and icing sugar. The icing is dyed brown with food coloring, and then the eyes are piped onto the macaron.
Baby chick macarons are filled with sweet white chocolate ganache.
Easter has the beautiful pastel colors – yellow, pink, blue, purple. Pick a variety of colors for your Easter egg macarons.
The macarons are made into an egg shape – more of an oval than a circle. Use your piping skills to create the oval – egg shape for your Easter macarons.
The Easter egg macarons are decorated with royal icing. Royal icing will harden onto the macaron so well that they can be stacked if needed.
You can put a couple of sprinkles on top of the royal icing for an added decoration to your Easter macarons.
Easter egg macarons are filled with vanilla Swiss meringue buttercream filling.
