Play the perfect host by satisfying your guest’s appetite with a platter of inexpensive and appetizing party appetizers. Whether you are celebrating a birthday or an anniversary, have friends over to watch a game on TV or to join you for a lazy barbeque brunch, appetizers are essential in warming up your guests and satiating them, while keeping them occupied and happy. Get set to impress your guests by preparing a variety of hot and cold party appetizers, including dips and salads with inexpensive and readily available ingredients. Each recipe serves six guests comfortably, so up to 12 guests can enjoy these hors d'oeuvres easily. For larger gatherings, you can double the recipe.
Things You'll Need
- 16 cherry tomatoes
- 1 pound mozzarella cheese
- 1 bunch fresh basil
- 1 tablespoon red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds chicken breast
- Sweet, sour or hot sauce
- Cream cheese, mustard
- Salt and pepper
- 1 can of beer
- 1 tin crabmeat
- 1/4 cup tinned coconut milk
- Few sprigs of coriander
- Crackers or crusty bread
- 6 hard-boiled eggs
- 1/2 cup mayonnaise
- 2 chives, 5 olives
- 12 button mushrooms
- 2 cloves garlic
- 2 medium leeks
- 1/4 cup grated Parmesan cheese
- 3 tablespoons breadcrumbs
- Yield: Each recipe serves six guests.
Serve tomato, mozzarella and basil salad on a 5-inch toothpick. To make this, place cherry tomatoes and bite-size mozzarella cubes in a bowl. Add red wine vinegar and extra virgin olive oil and mix gently. Refrigerate for 30 minutes. Drain the marinade and skewer each toothpick with a single mozzarella cube, tomato and basil leaf.
Marinate bite-size chicken breast nuggets with seasonings of your choice. Based on your preferences, use a sweet, sour or hot sauce to marinate the chicken. Fry the chicken for around three minutes on each side until brown. Serve with mayonnaise or cream cheese.
Use tinned crabmeat and tinned coconut milk to prepare a crab and coconut dip. Soak the crabmeat in coconut milk for half an hour. Drain the milk; add mayonnaise, finely chopped coriander and a dash of lime juice, and mix well. Refrigerate the crab and coconut dip until you are ready to serve. Serve with crackers or crusty bread.
Create no-fuss deviled eggs by hard boiling the eggs and then peel and cut the boiled eggs lengthwise in half. Scoop out the yolks in a separate bowl and combine with mayonnaise, salt, pepper and mustard to form a smooth paste. Fill the whites with the filling. Top with a sliced olive, chopped chives or diced tomato and serve.
Prepare a stuffed button mushroom starter. Discard the stems from the mushrooms and season with salt. Sauté finely chopped garlic and leeks until tender and remove from heat. Add Parmesan cheese, breadcrumbs, chopped basil and salt, and combine well. Spoon one teaspoon of the mixture into each mushroom cap. Bake the stuffed mushrooms at 350 degrees Fahrenheit for 10 minutes or until lightly brown. Garnish with sprigs of basil and serve.