Bagel Chips with Ricotta, Chive Puree, and Prosciutto. Gustav Klimt and strudel are two icons in chef Kurt Gutenbrunner and food writer Jane Sigal's Neue Cuisine. The mousse can be refrigerated overnight. We've got you covered with some of our favorite hors d'oeuvres recipes—and the best serveware to hold it all—that all come together in no time at all. Any one of these party-perfect dishes can be whipped up in a flash.If you're looking to expand your appetizer menu beyond mini plates try one of these, This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Skip the classic mass-market cheddar and hit up your local dairy or cheese shop for a nice aged cheddar to take pimiento cheese to the next level. If you're a fan of lox and bagels, then you'll love these rye toasts with cream cheese and sardines. Grace Parisi makes brilliant use of throw-away potato peels: She deep-fries them until they're crispy, then sprinkles them with Parmesan. You can make the toasts or buy store-bought ones to save time. One bite of these shrimp and a swig of vodka will instantly transport you to Scandinavia. As a former event planner, caterer and entertaining enthusiast, I believe food should look as good as it tastes and I’m all about the hors d’oeuvres. This garlicky bread is perfect for dipping, or on its own. We may earn commission from the links on this page. Farm-raised sturgeon caviar from the University of Georgia takes traditional deviled eggs from traditional to top-notch. © Copyright 2020 Meredith Corporation. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. We're here to help. Grilling zucchini and summer squash ribbons on skewers is terrific because the edges become wonderfully charred and crisp, while the insides stay tender and juicy. Warm Olives with Rosemary, Garlic and Lemon, Bruschetta with Mozzarella and Smashed Fresh Favas, Buckwheat-Cheddar Blini with Smoked Salmon, Sardines with Jalapeño Cream Cheese and Cocktail Olives, Pancetta-Wrapped Peaches with Basil and Aged Balsamic, Grilled Squash Ribbons and Prosciutto with Mint Dressing, Parmesan Tuiles with Heirloom Tomato Salad, Smoked-Trout-and-Caper-Cream-Cheese Toasts. Chef Gerard Craft creates a very simple and delicious starter by tossing sweet crabmeat with fresh mint and lime juice, then spooning it over mashed avocado on toast. Sophie Dahl makes the classic blini with wonderfully earthy buckwheat flour and serves the salmon-topped hors d'oeuvres at parties throughout the year. The green-olive tapenade, which uses pre-pitted olives, can be made in minutes with a blender or food processor. The book celebrates Austrian art and recipes like this. Bright, lemony spring favas are topped with rich buffalo mozzarella. We've got you covered with some of our favorite hors d'oeuvres recipes—and the … Hors d'oeuvres are a must for any cocktail party, but it's no fun to slave over tiny finger foods. Caitlin Bensel, Credit: Looking to amp up your beef stew but unsure where to start? Chef Stuart Brioza sears sweet summer peaches in pancetta with fresh basil leaves for a crispy, juicy hors d'oeuvre. It would be equally good on other breads, such as a baguette, or even the bagel that inspired it. Our 22 Best Crock Pot and Slow-Cooker Recipes, F&W’s Masters Series: Lessons from Vegetarian Blogger Dana Slatkin, Video: How to Clean Fish and Other Seafood. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Bring to room temperature before serving. Sommelier Matt Tunstall of Stems & Skins in South Carolina opts for a Vouvray with these crostinis. They’re a deliciously easy way to elevate any event! PHOTO © EARL CARTER, Credit: This savory onion dip, a classic addition to any gathering, can be made ahead and refrigerated for up to three days. Hors d'oeuvres are a must for any cocktail party, but it's no fun to slave over tiny finger foods. For her, Matt Lee and Ted Lee created a new version of a Tuscan classic, fried squash blossoms stuffed with ricotta. The sautéed mushroom topping is equally savory hot or at room temperature. Chopped red, green and orange tomatoes are tossed with olive oil and herbs, then served on Parmesan tuiles. This four-ingredient snack couldn’t be simpler: Just top toasts with sliced country ham and pickled vegetables. For this fast, flavorful appetizer, Paul Virant combines two of his favorite childhood memories about food. Instead, leave the tuiles flat, like crackers. You may be able to find more information about this and similar content at piano.io. The original recipe appears in The French Laundry Cookbook (Artisan). After baking flaky squares of puff pastry, Melissa Rubel tops them with sweet fig preserves and pungent blue cheese. Inspired by the classic combination of bagels with lox and cream cheese, Tory Miller devised this variation using smoked, locally raised trout and homemade English muffins. They mix the ricotta with pimentos--an homage to pimento cheese, a Southern favorite--and serve the blossoms raw. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. "During the summer, especially around the Fourth of July, we would pick chanterelles that grew around our property," he says. An utterly addictive snack, they’re great with cocktails, beer or wine. These hors d’oeuvres recipes are so good, you’ll want to make a meal out of them! A simple, sunflower seed–flecked cracker flavored with fragrant rosemary is the perfect holiday appetizer. this link is to an external site that may or may not meet accessibility guidelines. We like the variety here—the same toast spread with two different toppings. Shaping the tuiles into cones is tricky and involves working very quickly with a cornet mold. FREDRIKA STJÄRNE, Credit: They’re quick, easy, beautiful and so delicious! Whether you're hosting a fête for four or twenty-four, these small bites won't disappoint. All Rights Reserved. John Kernick, Credit: Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) are a famous kickoff to his luxe and whimsical meals.