Best 10 Easy Appetizers Recipes

EASY SPANAKOPITA APPETIZERS

Steps:

• Preheat oven to 425°. In a large bowl, mix the first 9 ingredients. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 2 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.), Arrange 3/4 cup spinach mixture in a narrow row along the long end of phyllo to within 1 in. of edges. Fold bottom edge of phyllo over filling, then roll up. Brush end of phyllo dough with butter and press to seal. Repeat 4 times with phyllo sheets, butter and the spinach mixture. Place rolls on a parchment-lined 15x10x1-in. baking pan, seam side down., Cut rolls diagonally into 2-in. pieces (do not separate). Brush tops with remaining butter. Bake until golden brown, 12-15 minutes. If desired, serve with tzatziki sauce, lemon wedges and dill sprigs. , Freeze option: Cover and freeze unbaked rolls on a parchment paper-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake rolls on a parchment-lined 15x10x1-in. baking pan in a preheated 375° oven until heated through and golden brown, about 25 minutes.

EASY APPETIZERS

Steps:

• Place each of the appetizers into an individual small serving bowl and serve with cocktails.

EASY GREEK PITA APPETIZERS TO MAKE THIS SPRING

Steps:

• Place the Feta, Greek yogurt, apple cider vinegar, salt and pepper in a small food processor and process until fairly smooth.
• Add the extra virgin olive oil in a slow, steady stream while continuing to pulse (you may need more or less olive oil, depending on the consistency you desire). Taste and adjust the seasoning.
• Refrigerate for at least an hour. Bring to room temperature, stir again and serve.
• Gather all the toppings to assemble the Greek pita appetizers.
• Lightly toast the pita bread, cut into wedges, and set aside.
• Spread some whipped Feta cheese spread on each pita.
• For the salmon-topped pita wedges. Using a vegetable peeler, cut a baby cucumber into ribbons and then slice a few baby radishes with a very sharp knife. Place on the pita wedges. Top with thin slices of smoked salmon, a few fresh dill sprigs, and a drizzle of olive oil.
• For the tomato and cucumber-topped pita wedges. In a small bowl, toss a few heirloom cherry tomato halves, baby cucumber slices, chopped Kalamata olives, sliced shallots, olive oil and oregano. Top the pita wedges with the mixture and sprinkle with some sea salt.
• For the radish and edamame-topped pita wedges. Slice a couple of baby radishes very thinly and place them on the pita wedges. Top with cooked edamame, minced red onion, a sprinkle of sea salt, and a drizzle of olive oil.

EASY ASPARAGUS-PROSCIUTTO ROLL UP APPETIZERS

Steps:

• Snap bottoms off of asparagus, use a vegetable peeler to peel spears and steam them to a point where they are not totally wilted. Refrigerate until needed.
• Lay out pieces of prosciutto and spread about one tablespoon of Boursin cheese onto each slice. Mean Chef has a recipe if you find it hard to locate in your local market -- Boursin Cheese - Make your own Recipe #65204.
• Put chilled asparagus spears on kitchen towels to absorb any moisture. Place one or two asparagus spears in each slice of prosciutto and roll. Refrigerate if not serving immediately.

EASY PICKLES-IN-A-BLANKET APPETIZERS

Steps:

• Spread each slice of the salami with a thin layer of cream cheese to within 1/4-inch of the edges.
• Place 1 pickle or two small pickles in the center of the salami, then roll up jelly-roll style.
• Slice each roll into thirds or in half then pierce each piece with a coloured toothpick.
• Place on a serving platter.
• Refrigerate until ready to serve.

SHRIMP APPETIZERS (EASY)

Steps:

• Heat 2 cups of water to boiling.
• Add shrimp; and cook 1 to 2 minutes, or until tender.
• Drain and rinse quickly under cold water until cooled.
• Mix shrimp, dressing, Old Bay Seasoning, bay leaf in bowl.
• Cover; refrigerate at least 2 hours.
• Before serving put one shrimp on top of cracker, add fresh dill for garnish.

EASY CRESCENT SAUSAGE AND CHEESE APPETIZERS

Steps:

• Prepare a lage baking sheet and spray with non-stick cooking spray.
• Unroll the crescent dough and separate on the perforations into individual triangles.
• Spread about 1 teaspoon honey mustard (can use a little more) on each crescent.
• Sprinkle about 1 tablespoon grated cheese on the mustard.
• Arrange one sausage quarter on the triangle (parallel to short side, leaving 1/2-inch border).
• Fold the SHORT side of the dough over the sausage, continue to roll up.
• Arrange sausage rolls seam-side down on the prepared baking sheet.
• At this point you can cover and refrigerate up to 1 day until ready to bake.
• Set oven to 375 degrees.
• Bake the crescents until the dough is golden, about 20 minutes.

CHRISTMAS COOKIE CUTTER PIZZA APPETIZERS (EASY!)

Steps:

• 1. Roll out your dough, as for pizza, on a lightly floured surface. Cut into desired Christmas cookie cutter shapes. If serving as appetizers, don't make them too large. If you want to make these for a cute lunch, larger is fine.
• 2. Transfer to prepared cookie sheet. Add sauce, then cheese, then toppings, as for pizza.
• 3. Bake at 350 degrees until crust is golden and cheese has melted and is bubbly. Make enough... they will go very quickly!

KRAFT EASY ASIAN CHICKEN APPETIZERS

Steps:

• Mix dressing and mayo in medium bowl until well blended.
• Add all remaining ingredients except peanuts and crackers; mix well.
• Spoon 1 tablespoons of the chicken mixture onto each cracker just before serving. Sprinkle with peanuts if desired.
• Can also make sandwiches with this.

STUNNING SALMON "PATE" APPETIZERS (EASY!)

Steps:

• 1. heat the baguette just so that the outside is crispy and the inside is soft. About 2-3 mins in a preheated 350 oven. Cut the ends off of the baguette. Cut in half or quarters for easier filling. With a long seraded knife carve out the bread within the crust. (save for other things)Put the bread aside. Make your filling.
• 2. Mix the Salmon and the cream cheese together. A fork or your hands work best for this. As soon as it is well incorporated, add the next 5 ingredients and blend well with fork. This takes a while. You don't want the mixture too loose, or it will not slice well in the baguette.
• 3. Mix through mixture with a fork. The Ketsup just adds a little sweetness and makes it PINK, which is how we think of salmon! (Truth be told, I usually use shrimp Cocktail sauce, but had none in the house today. Cocktail sauce gives you the right flavors and a bit of heat with the horseradish!)However, if you don't have cocktail sauce, lemon, ketsup and a bit of cayenne, does the same thing.
• 4. Stuff the hollowed out baguette pieces, pushing down constantly, and checking the other end to see your progress! I find that a 1/2 tsp measuring spoon is a great tool for this. It's not as hard as it sounds!
• 5. Wrap the stuffed roles up tightly with plastic wrap and put into the refrigerator for at least two hours. They should cut nicely after that. Even better the next day. Slice into 1/2 inch slices and serve.