Shrimp cocktail, pigs-in-a-blanket, and veggie trays. What do these things all have in common? Well, they’re pretty much your basic (read: boring) party appetizers. But you, dear reader, you are not basic, and your choice of hors d’oeuvres reflects your desire to stand above the rest. From adorable mini lasagnas to mini calzones to mini chicken ‘n waffles (confession: we’re sort of obsessed with mini foods, if you haven’t noticed), your unique party appetizers will have your guests buzzing for days.
So, party animal. (Yes, you). If you’re looking for party appetizers that are as fun and unique as you, check out our list of 10 recipe ideas from our dear friends at PureWow:
Here, tender, creamy cauliflower is wrapped in thin slices of prosciutto and cooked until crisp. The hardest part is keeping your hands off ’em before the party starts.
Classic lasagna is hard to beat in the taste department, but in the looks department? Woof. (And don’t even get us started on how messy serving it can be.) Our solution: Individual lasagnas baked in a muffin tin. We build the layers using wonton wrappers (no need to boil noodles), a hearty meat sauce, ricotta and mozzarella. The cups can be assembled up to two days ahead of time and refrigerated until you’re ready to bake. Just another reason to start planning that dinner party.
A certain Mexican fast-food chain has conditioned us to eat freaking enormous burritos. Well, friends, it doesn’t have to be that way. Burritos can be of a reasonable size–bite-size, even. Taking our cue from the taquito (a.k.a. rolled taco), this recipe turns them into the perfect party appetizer.
Kebabs. Candy apples. Corn dogs. Food-on-a-stick shouldn’t be reserved for eating at your local fairgrounds once a year. Take this dinner-party-worthy satay recipe. We marinate chicken strips in yogurt and spices, and then grill the skewers until slightly charred yet still juicy.
Move over, kale chips. You’re so last year. Our latest (and soon to be trendiest) obsession? Roasted veggie chips (no, not the kind you can buy pre-packaged at Whole Foods). Just slice up some roasting vegetables (beets, turnips, radishes and parsnips), cover with olive oil and roast in the oven until they are crispy and delicious. All things in life should be so easy.
We may not rock salsa on the dance floor (turns out our hips do lie), but we can certainly handle a little salsa in the kitchen. Take this recipe for our grilled version. We char onions, tomatoes, jalapeños and, hell, even mangoes to bring out some serious flavor. Then we dice and lightly season those grill-marked goodies and we’re ready to dig in.
Whenever we order a calzone at a restaurant, we feel like we’re on an episode of Man v. Food. (Will she finish the calzone that’s basically the size of Texas? Or won’t she? Stay tuned to find out…) We think this sister to the pizza is better in small doses, which is why we’re making mini calzones.
Who says you can’t mess with perfection? For the record, not us. Take this recipe for quiche. First, we make them miniature. (Confession: We love all things mini.) But where we really kick things up a notch is the crust: Swap pie dough for salty, savory hash browns.
Some people are deviled egg purists, but we personally like to get a bit more creative with our eggs. Here, use a tangy base for the filling (yolks mixed with mayo and mustard), but the real fun starts with the add-ins: savory roasted garlic, salty capers and spicy sriracha. Try one version or try them all. Either way, there won’t be leftovers.
Pop quiz: Which appetizer will have your guests buzzing for days: (A) veggie platter, (B) canapés or (C) bite-sized chicken and waffles? The answer is definitely C. For those of you who aren’t acquainted with this Southern favorite (bless your heart), it’s basically the perfect combination of salty and sweet, with a little bit of sass.
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