Dinner Party Appetizers

It’s always great to have a few quick and easy Dinner Party Appetizer Recipes on hand, so I thought I’d share a few:

Caprese Skewers

Caprese skewers are a simple, no-cook appetizer featuring cherry tomatoes, fresh mozzarella balls,  and fresh basil leaves threaded onto toothpicks or small skewers. They are traditionally finished with a drizzle of olive oil, balsamic glaze, salt, and pepper.They are easy and a crowd pleaser.

Caprese Skewers Ingredients

• 20 cherry tomatoes, or grape tomatoes, *rinsed and patted dry
• 20 fresh basil leaves, *rinsed and patted dry
• 20 mozzarella pearls, or diced fresh mozzarella, *patted dry
• 1 Tbsp balsamic glaze, for drizzling
• 1 Tbsp extra virgin olive oil, for drizzling
• freshly ground black pepper, for sprinkling
• sea salt or kosher salt, for sprinkling, preferably a coarse salt

Steps

1. Skewer your tomatoes, mozzarella pearls, and basil onto your small skewers, then repeat so you’ll end up with 2 tomatoes, 2 cheese balls and 2 basil leaves on each skewer. Fold the larger basil leaves as needed when skewering.
2. Arrange the skewers on a platter in a single layer. You can cover and refrigerate for up to 8 hours at this point if making them ahead then add dressing just before serving.
3. Drizzle with balsamic glaze and extra virgin olive oil. Season with salt and freshly cracked black pepper and serve.

Notes

• Pat dry the tomatoes, mozzarella, and basil. Moisture will wilt the basil and will cause the glaze to slide off.
• Make-Ahead – You can assemble the skewers up to 8 hours ahead without any dressing or seasoning. Cover and refrigerate the caprese skewers. Add oil, vinegar, salt, and pepper just before serving.
• Store leftovers in an airtight container in the refrigerator for up to 1 day. Once the skewers are seasoned, they start to soften and discolor with longer storage.

 

Prosciutto Wrapped Asparagus 

Prosciutto-wrapped asparagus is a quick, savory 30-minute appetizer or side dish made by wrapping trimmed asparagus spears in thin slices of prosciutto and roasting at 400°F–425°F until crisp. The dish is often enhanced with olive oil, black pepper, and Parmesan cheese, or finished with a balsamic glaze drizzle. Your family will love these.

Prosciutto Wrapped Asparagus Ingredients

• 1 lb thick asparagus spears
• 1 tbsp olive oil
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
• 1/2 lb thinly sliced prosciutto*
• 1 oz parmigiano reggiano cheese

Steps

1. Preheat oven to 425F.
2. Trim the tough and fibrous grayish purple ends off the asparagus.
3. Place the asparagus spears on a sheet pan, and drizzle with olive oil, salt and pepper. Toss well to coat.
4. Lay the prosciutto slices out onto a cutting board. Slice each in half down the length of the slice, then grate a thin layer of parmigiano reggiano on top of all the prosciutto.
5. Roll each asparagus spear with the parmigiano prosciutto, then arrange in a single layer on the sheet pan.
6. Bake for about 10 minutes (but check after 6-7 because thicknesses will vary), until the asparagus is still somewhat firm, but tender. It should limp slightly when picked up…or you can just taste it and see if it’s done to your liking.
7. Grate more parmesan on top if you’d like, and enjoy!

 

Cranberry Brie Bites

Cranberry Brie Bites are a popular, easy-to-make appetizer that combines creamy brie, sweet-tart cranberry sauce, and flaky pastry into a single festive bite. They are a holiday favorite because they require minimal ingredients and can be prepared in under 30 minutes. You can easily find these ingredients at your local grocery store.

Cranberry Brie Bites Ingredients

• all-purpose flour (for dusting the dough and cutting board)
• 8 ounce crescent dough sheet (or crescent rolls)
• 8 ounce wheel of brie cheese
• 1 cup whole berry cranberry sauce (not jellied)
• fresh rosemary sprig (you will probably need about 2 – depending on how long they are)

Steps

1. Preheat oven to 375°F degrees. Spray a 24 count mini muffin tin with cooking spray. Spread a little all-purpose flour out onto your counter or cutting board. Then roll out 8 ounce crescent dough sheet. If using crescent rolls, pinch the seams together to make one long sheet.
2. Cut crescent roll dough into 24 equal-sized squares.
3. Place squares into muffin tin slots.
4. Cut 8 ounce wheel of brie cheese into small pieces and place inside the crescent dough squares.
5. Top with a generous spoonful of whole cranberry sauce
6. Then add a small piece of fresh rosemary sprig to each one.
7. Bake until the crescent dough is a light golden brown (about 15 minutes). Then serve warm!

 

Stuffed Mushrooms

Stuffed mushrooms are a popular appetizer made by filling mushroom caps with a savory mixture, often including breadcrumbs, cheese, herbs, and garlic, then baking until tender and golden brown. Common fillings feature cream cheese, Parmesan, and chopped mushroom stems, with variations adding sausage, crab, or sun-dried tomatoes for different flavors. This is one of my all time favorite appetizers.   I always try them if i am eating out and they are on the menu. .

Servings: 20 stuffed mushroom caps

Stuffed Mushrooms Ingredients

• 20 white button or cremini mushrooms (10 ounces)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup chopped onion, half a medium onion
• 2 tablespoons minced garlic, 4 to 5 cloves
• 2 teaspoons chopped fresh rosemary or thyme
• 2 ounces (56g) shredded cheese like sharp cheddar, mozzarella, Swiss, or a combination
• 3 tablespoons breadcrumbs, try panko or homemade
• Salt and fresh ground black pepper
• 1 tablespoon chopped fresh parsley or chives for serving, optional

Steps

1. Preheat the oven to 375°F (190°C).
2. Using a damp paper towel, brush all dirt from the mushrooms. Remove the mushroom stems. Cut away and discard the harder bits of the stems, then finely mince them.
3. Add the mushroom caps to a rimmed baking sheet or sizeable oven-safe skillet that fits the mushrooms in one layer. Toss them with a tablespoon of olive oil and lightly season with fresh ground black pepper. Arrange them cavity-side-up so that they are ready to be stuffed.
4. Melt the butter in a skillet over medium heat. Add the onions, chopped mushroom stems, and a pinch of salt. Cook, stirring occasionally, until the onions smell sweet and are soft, for about 5 minutes.
5. Add the garlic and herbs, then cook for another minute or until the garlic is fragrant. Before the garlic begins to brown, scrape the mixture into a bowl and set it aside to cool.
6. Add the breadcrumbs to the same skillet. Place it over medium-low heat, then cook, stirring, until lightly toasted, about one minute.
7. Stir the cheese into the onions and garlic mixture, then divide the filling between the mushroom caps. Sprinkle the toasted breadcrumbs on top.
8. Bake the mushrooms until the cheese has melted and the mushrooms have softened, 15 to 20 minutes.
9. Serve with chopped fresh herbs and freshly ground black pepper on top.

Notes

• Make Ahead: You can stuff the mushrooms up to 24 hours in advance. Add them to an airtight container and keep them in the refrigerator. Bake right before serving.
• Add bacon or sausage: Cook them first, then stir them into your filling. You don’t need much. Assume 2 to 3 slices of thick-cut bacon or 1/4 cup crumbled cooked sausage.
• Herbs: Parsley is excellent instead of or in addition to rosemary or thyme. Since parsley is less intense, use two tablespoons of chopped parsley.
• Dried herbs: Use 3/4 of a teaspoon of dried rosemary or thyme. Italian seasoning will also work.

Do you have any great Dinner Party Appetizers to share? Let me know in the comments below.