(Closed) Share your small plate and appetizer recipes!

posted 9 years ago in Cooking
Post # 3
330 posts
Helper bee
  • Wedding: January 2010

Oh, so easy, colorful, festive & tasty – caprese kabobs. 


bocconcini (the tiny balls of fresh mozzarella)
fresh basil leaves
grape or cherry tomatoes

(quantities are tbd by you – pretty easy to figure out based on #of guests & how many other dishes you’ll make.  I generally make at least 3-4 of these per guest).

Thread the mozzarella, one end of the basil leaf on to the toothpick.  then add the tomato. Wrap the basil leaf around the tomato and thread the bottom of the leaf onto the toothpick. Arrange on a serving dish and drizzle with olive oil and season with salt & fresh cracked black pepper to taste. You can also serve a balsalmic dipping sauce on the side. 

Mmmmm.  In My Humble Opinion, you can’t go wrong with cute little foodstuffs, especially when they’re on sticks!

Post # 5
2434 posts
Buzzing bee
  • Wedding: September 2008

Got this one off The Nest.  It’s really easy and yummy!

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Serves 12

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<h1>Ricotta with Garlic and Herbs</h1>

In this easy and delicious casserole, the ricotta bakes down into a creamy cheese sauce. It makes a perfect appetizer for a buffet-style meal.

1 tablespoon olive oil
2 cups ricotta cheese
1 teaspoon salt
1/2 teaspoon pepper
4 cloves garlic, minced
1/4 cup chopped fresh herbs, such as basil, rosemary, and thyme
1/4 cup heavy cream
12 slices French bread, toasted or grilled

Preheat the oven to 300 degrees F.

Smear a 1-quart casserole with the olive oil.

In a large bowl, stir the ricotta together with the salt, pepper, garlic, herbs, and cream. Transfer to the casserole. Bake, uncovered, for about 15 minutes, until the cheese is creamy and hot. Serve with the French bread slices.

Serves 12

Post # 6
2090 posts
Buzzing bee
  • Wedding: August 2010

On the cherry tomato theme, one thing I like to do for more laid back parties is to make “tomato salad cups” (for lack of a better name!). Slice the top off of the tomato, scoop out the “guts” with a spoon/melon baller. Then fill with a scoop of:

Tuna salad
Egg salad
Chicken salad
Lobster salad
BLT (chopped up lettuce and bacon)

Cheese platters are always yummy, or warm cheeses (i.e., baked brie) with thin slices of good bread

Mediterranean platter – Hummus, pits chips, olives, cheeses/meats

Prochuitto wrapped melon

Chicken satay and peanut dipping sauce (you can make both ahead)

“Sliders” – have a bar of topping options so each guest makes their own

Mini crab cakes!!!!!

Post # 7
2779 posts
Sugar bee
  • Wedding: July 2010

I do a mean sour cream and chive dip. Literally a small carton of sour cream and hand chopped chives (as much as you want) in it. A little salt, a little pepper. And that’s it – but it’s always a big hit at parties. Team it with some salt and vinegar crisps and you’ve got a winner 🙂

Post # 8
1080 posts
Bumble bee
  • Wedding: March 2010

mmmmm yummie you could make:

  1. BLT dip (mayo, sour cream, bacon crisped and chopped, tomato hunks serve with potato chips)
  2. Cream cheese and roasted red pepper dip (pour red pepper sauce over brick of cream cheese serve with ritz)
  3. meatballs (cook meatballs in oven, place in crock pot, mix equal parts grape jelly and chilli sauce)

Post # 9
1514 posts
Bumble bee
  • Wedding: August 2009

I always love making the Tastefully Simple Beer bread with a dip, it’s always a big hit. 

Post # 10
330 posts
Helper bee
  • Wedding: January 2010

Oh, also, Spinach dip.  The one off the Lipton Soup Mix box.  Easy & tasty.  Plop it in a breadbowl and serve with bread & veggies.  Mmmm.  I have a few friends who have threatened to disown me if I don’t bring spinach dip to their parties.  LOL – of course they don’t know how easy it is… because I never shared the recipe with them.  Mwahahaaha. 

Post # 11
898 posts
Busy bee

I love to do sliced tomatoes, with slices of mozzarella and a fresh basil leaf on top. They look pretty, and they go fast.

Also, I got this recipe from Simple & Delicious and it was a huge hit when my friends came for dinner. So easy, too.

Artichoke Crescent Appetizers (about 20 servings, 20-30 minutes prep & cook time)


  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 tablespoons grated Parmesan cheese
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/2 cup sour cream
  • 1 egg
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon seasoned salt
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1/3 cup thinly chopped green onions
  • 1 jar (2 ounces) diced pimientos, drained


  • Unroll crescent dough and press onto the bottom and 1/2 in. up the sides of an ungreased 13-in. x 9-in. baking dish; seal seams and perforations. Sprinkle with Parmesan cheese. Bake at 375° for 8-10 minutes or until lightly browned.
  • Meanwhile, in a small bowl, beat the cream cheese, sour cream and egg until smooth. Stir in dill and seasoned salt. Spread over crust. Sprinkle with artichokes, green onions and pimientos. Bake 15-20 minutes longer or until edges are golden brown. Cut into squares. Yield: about 2 dozen.


Post # 12
898 posts
Busy bee

Oh, also, I make boneless hot wings. I guess they’re more like nuggets, but I cut small pieces of chicken and toss them in a combination of :

1 cup whole whole wheat flour

1 cup white flour

cayenne pepper, black pepper, paprika, and salt (as much as you want)

Then I set them (coated) in the fridge for about an hour, and fry. Toss them in your favorite wing sauce, and you have crispy hot nuggets!

I love Hooters, so for awhile I was buying their sauce but I can’t find it anymore. I make these whenever FI’s brother or guy friends come over.  

Post # 13
168 posts
Blushing bee
  • Wedding: June 2010

This isn’t as classy but the buffalo chicken dip is always a big hit!  Spread an 8 oz package of cream cheese in the bottom of a casserole, spread ranch or bleu cheese dressing on top to coat. (Fresh bleu cheese crumbles are delicious with this recipe!)  Place about three cooked chicken breasts (you can use the canned chicken breast too), shredded/separated ontop of the ranch dressing.  Then layer with your favorite buffalo wing sauce and top with shredded cheddar cheese.  Cook at 350 degrees until bubbly and cheese is melted.  Serve with tortilla chips–Yum!

Post # 15
595 posts
Busy bee
  • Wedding: May 2010

This cheese dip is amazing! You can dip anything in it!!
The attachment didn’t work so just go the the Kraft website and look up the last minute cheese dip! yummy

Post # 16
2025 posts
Buzzing bee
  • Wedding: November 1999

I would suggest the Pioneer Woman’s bacon wrapped jalepenos. http://thepioneerwoman.com/cooking/2007/07/bacon-wrapped_j/

I make them all of the time now, and people are seriously CRAZY about them. They’re so simple, so I don’t know why everyone loves them so much, but they are always the first to go.


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