Appetizers Recipe

arrange dips

Place hummus, tzatziki, salsa, and guacamole into separate shallow bowls. Drizzle 1 tablespoon olive oil over hummus and sprinkle a pinch of sea salt and pepper. Cover guacamole with plastic wrap touching the surface to prevent browning until serving.

If using store-bought dips, transfer to attractive bowls and garnish: hummus with a sprinkle of paprika, tzatziki with a drizzle of olive oil and a sprig of dill, salsa topped with a few cilantro leaves, guacamole with lime wedge on the side.

Arrange pita chips, tortilla chips and vegetable crudités on platters. Place toasted baguette slices in a single layer on a separate board. Keep chips and veggies near the corresponding dips to make serving easy.

If toasting baguette slices from raw: preheat oven to 350°F (175°C). Brush slices lightly with 1 tablespoon olive oil and bake 8–10 minutes until golden and crisp. Let cool.

caprese skewers

Thread one cherry tomato, one mozzarella ball and one basil leaf onto each cocktail skewer. Arrange on a platter and drizzle with 2 tablespoons balsamic glaze and a light drizzle of olive oil. Season with a small pinch of sea salt and freshly ground pepper.

prosciutto-melon skewers

Fold prosciutto slices into thirds and thread a piece onto a skewer along with a melon cube. Repeat to make 12 skewers. Arrange on a chilled platter and refrigerate until serving.

Reheat frozen mini spanakopita and mini crab cakes according to package directions (generally 12–15 minutes at 375°F/190°C) until hot and crisp. For homemade: preheat oven to 375°F (190°C) and bake mini spanakopita 18–20 minutes; bake mini crab cakes 12–15 minutes or until internal temperature reaches 165°F (74°C).

Warm meatballs in a slow cooker or in a saucepan with barbecue sauce and sweet chili sauce: combine meatballs with 1 cup barbecue sauce and 1 cup sweet chili sauce, simmer on low for 20–30 minutes until heated through and glazed. Transfer to a warmed serving bowl with toothpicks.

On a large board, arrange assorted cheeses with cured meats folded or rolled. Place mixed olives, cornichons, toasted nuts and a small bowl of honey near brie and goat cheese for spreading. Provide cheese knives and small spoons for honey.

Allow cheeses to sit at room temperature for 20–30 minutes before serving so flavors open up.

Arrange chocolate-covered strawberries and mini fruit tarts on a dessert platter. Keep refrigerated until 10–15 minutes before serving to avoid condensation forming on chocolate.

Scatter fresh herbs around platters for color. Place small bowls of extra olive oil, sea salt and pepper near boards for guests who want to add extra seasoning. Replenish dips and chips as needed.