The best quick appetizers are the ones that come together in under an hour without much fuss because let's face it — there's so much more to do when hosting a meal or throwing a party! These Food & Wine appetizers prove that you don't have to sacrifice flavor or presentation for speed. Opt for classics like chicken liver pâté or Swiss cheese fondue, or try harissa-tinged deviled eggs or vibrant ceviche with craveable salsa macha for new spins on old favorites that are all ready in 35 minutes or less.
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Crab Salad with Serrano and Kewpie Mayonnaise
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This quick and easy crab salad appetizer combines bright and acidic lime juice with cilantro, mint, and succulent crab meat. Serve it with toast points, crackers, or red and green endive spears.
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Tomato Bruschetta
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Just about any summer co*cktail party can use a platter of bruschetta. This appetizer comes together in just minutes, making it easy on the host. It’s a great way to show off tomatoes when they're ripe and in season, whether they came from your garden, the farmers market, or the grocery store.
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Grilled Shrimp co*cktail with Fresh Tomato co*cktail Sauce
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Give shrimp co*cktail a seasonal, smoky upgrade with this recipe, an ideal appetizer for summer dinner parties and cookouts. The shrimp are marinated in a bright lemon-garlic mixture that gets a kick from crushed red pepper. The co*cktail sauce echoes the lemony notes from the shrimp and features a combination of fresh tomato and smoked sun-dried tomatoes.
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Brussels Sprouts Baba Ghanoush
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After a whirl in the food processor, brussels sprouts and tahini come together to form a creamy dip. Chef Michael Solomonov serves it topped with more roasted brussels sprouts, hazelnuts, and warm pita for dipping at Zahav in Philadelphia.
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Shakshuka Deviled Eggs
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Shakshuka meets deviled eggs in this colorful snack. Instead of poaching eggs in a tomato-based sauce, you'll spoon a garlicky, slightly spicy tomato jam flavored with harissa and smoked paprika on top of deviled eggs. The yolks are pureed with mayo and plain yogurt for a creamy, perfectly balanced filling with a little bit of tang.
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Tuna-Avocado Ceviche with Salsa Macha
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This ceviche is great on top of tostadas or eaten like poke as an appetizer. And the best part is that you can make the salsa ahead of time, and stir it together with the remaining ingredients just before you're ready to eat.
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Bacon-Wrapped Scallops
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These two-bite quintessential co*cktail party scallops are easy to prepare and ready in just half an hour. The bacon adds a nice smoky flavor, but you can also make this recipe with prosciutto or pancetta.
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Garlic-Butter Steak Bites
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A pan sauce made from roasted garlic, dry vermouth, butter, and Worcestershire envelops each cube of strip steak, ensuring every bite is as delicious as the last. Serve the steak bites as an appetizer with toothpicks, or enjoy over mashed potatoes or polenta.
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Feta-Stuffed Marinated Olives
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Fragrant za'atar, a spice blend ubiquitous in Israel and across the Middle East, flavors these briny, feta-stuffed olives with its notes of thyme, marjoram, sumac, and sesame seeds. Lemon, chile, and parsley cut through the rich, herbaceous flavors, adding a bright freshness to these easy, bite-size appetizers.
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Masala Mixed Nuts
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Peanuts, cashews, almonds, and walnuts are seasoned with a mix of spices, including mild Kashmiri chile powder and garam masala. You'll find yourself digging into the bowl of these extra crunchy fried nuts over and over again.
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Classic Cheese Fondue
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Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes, and pear slices are all great for dipping in fondue cheese, which is ready in 15 minutes if you use a fondue pot or raclette grill.
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Chicken Liver Pâté
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Jacques Pépin's classic recipe for chicken liver pâté is silky-smooth, inexpensive, and simple to make — and perfect with a co*cktail or glass of wine before a meal. Best of all, it comes together in just minutes.
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Tomatillo Toasts with Prosciutto and Manchego
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Inspired by classic pan con tomate, a Spanish dish of bread rubbed with fresh tomato, Food & Wine culinary director at large Justin Chapple tops crunchy toasted bread with tangy grated tomatillos. To round the toast out, he also adds thin slices of prosciutto and shaved Manchego cheese.
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Roasted Tomato-Basil Hummus
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Roasting peak-season tomatoes make all the difference in this hummus from Sarah Bolla. Serve alongside warm pita, or spread it over a flatbread with some toppings for a unique spin on pizza.
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Warm Camembert with Wild Mushroom Fricassee
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Chef Daniel Boulud makes this oozy appetizer with Vacherin Mont-d’Or, a creamy cheese sold at top cheese shops. Camembert is as rich and runny as Vacherin Mont-d’Or, but much easier to find.
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Red Wine Bagna Cauda with Crudités
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This garnet sauce is chef Chris Cosentino’s take on the classic Piedmontese anchovy and olive oil dip, enriched here with red wine. Italian for “hot bath,” bagna cauda is served warm with crudités. This version, with both oil-packed and marinated anchovies, doubles as a terrific sauce for grilled meat.
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Bacon-Wrapped Cherry Peppers
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This genius hors d'oeuvre from 2005 F&W Best New Chef Colby Garrelts calls for just three ingredients. The recipe comes together in only half an hour and can be made ahead of time, so it's great for parties.
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Mini Wedge Salads with Anchovy Dressing
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These mini wedges are coated in a creamy, anchovy-packed dressing and dredged in crunchy panko, making them easy to eat with your hands.
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Grilled Squash Ribbons and Prosciutto with Mint Dressing
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The edges of these zuccchini snd summer squash ribbons become wonderfully charred and crisp when grilled.
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Popcorn with Sesame-Glazed Pistachios
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Mixing popcorn with glazed pistachios creates a sweet-salty snack that's fantastic with co*cktails.
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