24 Inexpensive Appetizers for a Crowd

24 Inexpensive Appetizers for a Crowd

By Sara Taylor

24 Inexpensive Appetizers for a Crowd

By Sara Taylor
•
Updated
•
Recipes

As a parent, figuring out how to feed a crowd without spending a lot of money is almost a superpower, and this collection of inexpensive appetizers will offer you some great options. These are the appe-tizers that look like you spent a lot of time preparing them, but you actually just used some basic ingredients from the pantry and some smart ideas. Choose a few (or double them), and you will see the party platters clear before the party starts!

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1) Spinach and Feta Stuffed Mushrooms

a wide baking tray of golden stuffed mushrooms filled with green spinach and white feta, arranged in rows, garnished with a sprinkle of herbs, on a rustic table, natural light, shallow depth of field, landscape orientation

Earthy mushroom caps filled with zesty feta cheese and spinach are a mouthwatering appetizer that is sure to disappear quickly!

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a wide baking tray of golden stuffed mushrooms filled with green spinach and white feta, arranged in rows, garnished with a sprinkle of herbs, on a rustic table, natural light, shallow depth of field, landscape orientation

Spinach and Feta Stuffed Mushrooms

Button mushrooms filled with creamy feta and spinach filling, and baked until golden.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 24 button mushrooms stems removed
  • 1 cup spinach chopped
  • 0.5 cup feta cheese crumbled
  • 2 oz cream cheese softened
  • 2 cloves garlic minced
  • 1 tbsp olive oil

Method
 

  1. Preheat the oven to 375F and brush the mushroom caps with olive oil.
  2. Saute the garlic and spinach until wilted, then let cool slightly.
  3. Mix the spinach with feta and cream cheese until combined.
  4. Spoon the filling into each mushroom cap.
  5. Bake for 18 to 20 minutes until the mushrooms are tender and the tops are golden.
  6. Serve warm.

Notes

Pat the mushroom caps dry before filling to avoid soggy bottoms.

2) Mini Caprese Skewers

a wide white platter of caprese skewers with red cherry tomatoes, white mozzarella, and green basil, drizzled with dark balsamic glaze, on a marble surface, bright natural light, shallow depth of field, landscape orientation

With just a little effort, you can make the most beautiful and freshest skewers with three ingredients and a drizzle of balsamic.

a wide white platter of caprese skewers with red cherry tomatoes, white mozzarella, and green basil, drizzled with dark balsamic glaze, on a marble surface, bright natural light, shallow depth of field, landscape orientation

Mini Caprese Skewers

A balsamic drizzle over cherry tomatoes, fresh mozzarella, and basil on skewers.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 24 cherry tomatoes
  • 24 mozzarella balls small
  • 24 basil leaves
  • 2 tbsp balsamic glaze
  • 1 tbsp olive oil
  • 1 pinch salt

Method
 

  1. Thread one tomato, one folded basil leaf, and one mozzarella ball onto each small skewer.
  2. Arrange the skewers on a serving platter.
  3. Drizzle with olive oil and balsamic glaze.
  4. Sprinkle lightly with salt.
  5. Serve right away or chill until ready.

Notes

Assemble these no more than an hour ahead so the basil stays bright.

3) Deviled Egg Trio

a wide platter of deviled eggs arranged in three sections with different garnishes of paprika, bacon, and red sriracha, on a light ceramic dish, natural light, shallow depth of field, landscape orientation

Your platter will look like you put in an amazing amount of time and effort! Classic deviled eggs have been revamped with awesome new recipe variations!

a wide platter of deviled eggs arranged in three sections with different garnishes of paprika, bacon, and red sriracha, on a light ceramic dish, natural light, shallow depth of field, landscape orientation

Deviled Egg Trio

Creamy deviled eggs made in three different varieties are classic, bacon, and spicy sriracha.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 12 eggs hard boiled
  • 0.5 cup mayonnaise
  • 1 tbsp mustard
  • 2 tbsp bacon bits
  • 1 tbsp sriracha
  • 1 tsp paprika for garnish

Method
 

  1. Halve the boiled eggs and scoop the yolks into a bowl.
  2. Mash the yolks with mayonnaise and mustard until smooth, then divide into three bowls.
  3. Leave one bowl classic, stir bacon bits into the second, and sriracha into the third.
  4. Pipe or spoon each filling back into the egg whites.
  5. Garnish the classic with paprika, the bacon with extra bits, and the spicy with a dab of sriracha.
  6. Chill until ready to serve.

Notes

A zip-top bag with the corner snipped works great for piping the filling.

4) Phyllo Cheese Bites

a wide tray of golden crispy phyllo cups filled with melted cheese, sprinkled with fresh parsley, arranged in neat rows, on a wooden board, warm natural light, shallow depth of field, landscape orientation

Cheese-filled phyllo cups are easy to make and look elegant.

a wide tray of golden crispy phyllo cups filled with melted cheese, sprinkled with fresh parsley, arranged in neat rows, on a wooden board, warm natural light, shallow depth of field, landscape orientation

Phyllo Cheese Bites

Philoshells are baked until golden brown, and melting three cheeses are nestled inside.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 30 mini phyllo shells
  • 0.5 cup ricotta cheese
  • 0.5 cup mozzarella cheese shredded
  • 0.25 cup parmesan cheese grated
  • 1 tbsp parsley chopped
  • 1 pinch black pepper

Method
 

  1. Preheat the oven to 350F and set the phyllo shells on a baking sheet.
  2. Mix the ricotta, mozzarella, parmesan, parsley, and pepper together.
  3. Spoon the cheese mixture into each phyllo shell.
  4. Bake for 12 to 15 minutes until the cheese is melted and bubbly.
  5. Serve warm.

Notes

Pre-made phyllo shells live in the freezer aisle and save tons of time.

5) Bacon-Wrapped Water Chestnuts

a wide tray of crispy bacon-wrapped water chestnuts glazed and glistening, secured with toothpicks, on a foil-lined sheet, warm natural light, shallow depth of field, landscape orientation

These little retro bites are sweet , salty and crunchy and can be weirdly addictive as they seem to disappear in seconds.

a wide tray of crispy bacon-wrapped water chestnuts glazed and glistening, secured with toothpicks, on a foil-lined sheet, warm natural light, shallow depth of field, landscape orientation

Bacon-Wrapped Water Chestnuts

Bacon-wrapped water chestnuts with a sweet soy glaze are delicious.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans water chestnuts drained
  • 1 lb bacon cut into thirds
  • 0.25 cup brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp ketchup
  • 30 toothpicks

Method
 

  1. Preheat the oven to 375F.
  2. Wrap each water chestnut in a piece of bacon and secure with a toothpick.
  3. Arrange on a foil-lined baking sheet.
  4. Whisk the brown sugar, soy sauce, and ketchup together and brush over each piece.
  5. Bake for 25 minutes until the bacon is crisp, brushing with more glaze halfway.
  6. Serve warm.

Notes

Set the pan on a rack so the bacon crisps on all sides.

6) Vegetable Spring Rolls

a wide platter of golden crispy vegetable spring rolls stacked loosely with a small bowl of dipping sauce, on a dark slate surface, natural light, shallow depth of field, landscape orientation

These crispy veggie spring rolls are packed with goodness. You can get the taste and experience of takeout at home for a fraction of the cost and the best part is you can add loads of fresh ingredients.

a wide platter of golden crispy vegetable spring rolls stacked loosely with a small bowl of dipping sauce, on a dark slate surface, natural light, shallow depth of field, landscape orientation

Vegetable Spring Rolls

Crispy fried spring rolls with a filling of shredded cabbage, carrots, and bean sprouts.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups cabbage shredded
  • 1 cup carrots shredded
  • 1 cup bean sprouts
  • 2 tbsp soy sauce
  • 20 spring roll wrappers
  • 3 cups vegetable oil for frying

Method
 

  1. Stir-fry the cabbage, carrots, and bean sprouts with soy sauce for 3 minutes, then let cool.
  2. Place a spoonful of filling on each wrapper and roll up tightly, sealing the edge with water.
  3. Heat the oil to 350F in a deep skillet.
  4. Fry the spring rolls in batches for 3 to 4 minutes until golden and crisp.
  5. Drain on paper towels and serve with sweet chili sauce.

Notes

Keep the wrappers covered with a damp towel so they don't dry out while you work.

7) Hummus and Pita Chips

a wide bowl of creamy hummus swirled and drizzled with olive oil, surrounded by golden baked pita chip wedges, sprinkled with paprika, on a wooden board, natural light, shallow depth of field, landscape orientation

Creamy homemade hummus and baked pita chips are super simple, inexpensive and healthy ways to please a crowd.

a wide bowl of creamy hummus swirled and drizzled with olive oil, surrounded by golden baked pita chip wedges, sprinkled with paprika, on a wooden board, natural light, shallow depth of field, landscape orientation

Hummus and Pita Chips

Crispy baked pita chips and smooth homemade chickpea hummus.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans chickpeas drained
  • 0.25 cup tahini
  • 3 tbsp lemon juice
  • 2 cloves garlic
  • 4 tbsp olive oil
  • 4 pita rounds cut into wedges

Method
 

  1. Blend the chickpeas, tahini, lemon juice, garlic, and 3 tablespoons of olive oil until smooth, adding water to loosen.
  2. Spread the hummus in a shallow bowl and drizzle with the remaining olive oil.
  3. Brush the pita wedges with a little oil and arrange on a baking sheet.
  4. Bake at 400F for 10 to 12 minutes until crisp.
  5. Serve the warm pita chips alongside the hummus.

Notes

A spoonful of the chickpea liquid blended in makes the hummus extra creamy.

8) Stuffed Mini Peppers

a wide tray of colorful red, yellow, and orange mini pepper halves filled with creamy cheese and sprinkled with chives, arranged in rows, on a white platter, natural light, shallow depth of field, landscape orientation

Bright little peppers are crunchy and colorful, and they look so good for how inexpensive they are! They even have a delicious cheese filling!

a wide tray of colorful red, yellow, and orange mini pepper halves filled with creamy cheese and sprinkled with chives, arranged in rows, on a white platter, natural light, shallow depth of field, landscape orientation

Stuffed Mini Peppers

Mini sweet peppers stuffed with cream cheese mixed with herbs and baked for a short time.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb mini sweet peppers halved
  • 8 oz cream cheese softened
  • 0.5 cup cheddar cheese shredded
  • 2 tbsp chives chopped
  • 1 tsp garlic powder
  • 1 pinch salt

Method
 

  1. Preheat the oven to 375F and halve the peppers, removing the seeds.
  2. Mix the cream cheese, cheddar, chives, garlic powder, and salt together.
  3. Spoon the filling into each pepper half.
  4. Arrange on a baking sheet and bake for 10 to 12 minutes until the cheese softens.
  5. Serve warm or at room temperature.

Notes

These are just as tasty served cold, so they're great to prep ahead.

9) Buffalo Cauliflower Bites

a wide platter of crispy orange buffalo cauliflower bites with a small bowl of ranch dressing and celery sticks, on a dark surface, natural light, shallow depth of field, landscape orientation

These crispy cauliflower bites will change your mind about cauliflower. Now you can enjoy all the zesty buffalo flavor you crave without the guilt!

a wide platter of crispy orange buffalo cauliflower bites with a small bowl of ranch dressing and celery sticks, on a dark surface, natural light, shallow depth of field, landscape orientation

Buffalo Cauliflower Bites

Baked buffalo sauce cauliflower florets. Crispy and tasty!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 head cauliflower cut into florets
  • 0.75 cup flour
  • 0.75 cup water
  • 0.5 cup buffalo sauce
  • 2 tbsp butter melted
  • 1 tsp garlic powder

Method
 

  1. Preheat the oven to 425F and line a baking sheet.
  2. Whisk the flour, water, and garlic powder into a batter and coat the florets.
  3. Bake for 20 minutes until starting to crisp.
  4. Toss the baked cauliflower with the buffalo sauce and melted butter.
  5. Return to the oven for 10 more minutes until crispy.
  6. Serve with ranch or blue cheese.

Notes

Spread the florets out in a single layer so they crisp instead of steam.

10) Sweet Potato Rounds

a wide board of roasted sweet potato rounds topped with white goat cheese, honey drizzle, and pecans, arranged in rows, on a rustic wooden surface, warm natural light, shallow depth of field, landscape orientation

When you top roasted sweet potato coins with something special, you can enjoy a naturally sweet and colorful treat that feels fancy yet costs next to nothing!

a wide board of roasted sweet potato rounds topped with white goat cheese, honey drizzle, and pecans, arranged in rows, on a rustic wooden surface, warm natural light, shallow depth of field, landscape orientation

Sweet Potato Rounds

Sweet potato rounds with goat cheese and honey.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 sweet potatoes sliced into rounds
  • 2 tbsp olive oil
  • 0.5 cup goat cheese crumbled
  • 2 tbsp honey
  • 2 tbsp pecans chopped
  • 1 pinch salt

Method
 

  1. Preheat the oven to 400F and toss the sweet potato rounds with olive oil and salt.
  2. Arrange in a single layer on a baking sheet.
  3. Roast for 20 to 25 minutes, flipping once, until tender and lightly caramelized.
  4. Top each round with a little goat cheese.
  5. Drizzle with honey and sprinkle with chopped pecans.
  6. Serve warm.

Notes

Slice the rounds about a quarter inch thick so they cook evenly.

11) Garlic Herb Roasted Nuts

a wide bowl of glossy roasted mixed nuts speckled with rosemary and garlic, a few sprigs of herbs scattered around, on a rustic wooden table, warm natural light, shallow depth of field, landscape orientation

Warm, tasty roasted nuts are a nice snack for people to eat while they hang out by the bowl and are much cheaper than store-bought nuts.

Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.

a wide bowl of glossy roasted mixed nuts speckled with rosemary and garlic, a few sprigs of herbs scattered around, on a rustic wooden table, warm natural light, shallow depth of field, landscape orientation

Garlic Herb Roasted Nuts

Mixed nuts roasted with garlic, rosemary, and a hint of butter until aromatic.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups mixed nuts
  • 3 tbsp butter melted
  • 2 cloves garlic minced
  • 1 tbsp rosemary chopped
  • 1 tsp salt
  • 0.5 tsp black pepper

Method
 

  1. Preheat the oven to 350F.
  2. Toss the nuts with melted butter, garlic, rosemary, salt, and pepper.
  3. Spread in a single layer on a baking sheet.
  4. Roast for 18 to 20 minutes, stirring once, until fragrant and toasted.
  5. Let cool slightly and serve warm.

Notes

Watch closely near the end since nuts can go from toasted to burnt fast.

12) Prosciutto-Wrapped Melon

a wide platter of orange cantaloupe wedges wrapped in pink prosciutto with fresh basil, drizzled with balsamic glaze, on a marble surface, bright natural light, shallow depth of field, landscape orientation

Prosciutto and melon is a classic no-cook dish that tastes far more luxurious than it really is!

a wide platter of orange cantaloupe wedges wrapped in pink prosciutto with fresh basil, drizzled with balsamic glaze, on a marble surface, bright natural light, shallow depth of field, landscape orientation

Prosciutto-Wrapped Melon

Enjoy the sweet and salty combo of cantaloupe and prosciutto. Just wrap the cantaloupe in thin slices of prosciutto!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 cantaloupe cut into wedges
  • 8 oz prosciutto thinly sliced
  • 1 tbsp balsamic glaze
  • 10 basil leaves
  • 1 pinch black pepper

Method
 

  1. Cut the cantaloupe into bite-sized wedges, removing the rind.
  2. Cut the prosciutto slices in half lengthwise.
  3. Wrap a piece of prosciutto around each melon wedge, tucking in a basil leaf.
  4. Secure with a toothpick if needed and arrange on a platter.
  5. Drizzle with balsamic glaze and a crack of black pepper before serving.

Notes

Use a ripe, fragrant melon for the best sweet-salty contrast.

13) Crispy Zucchini Fritters

a wide plate of golden crispy zucchini fritters stacked loosely with a small bowl of sour cream, garnished with green onion, on a rustic table, natural light, shallow depth of field, landscape orientation

Crispy and golden zucchini fritters make use of all that summer squash in a clever way, turning it into something everyone will want to have!

a wide plate of golden crispy zucchini fritters stacked loosely with a small bowl of sour cream, garnished with green onion, on a rustic table, natural light, shallow depth of field, landscape orientation

Crispy Zucchini Fritters

Egg and parmesan bound zucchini fritters that are pan fried with crispy edges.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 zucchini grated
  • 1 egg beaten
  • 0.5 cup flour
  • 0.25 cup parmesan cheese grated
  • 2 tbsp green onion chopped
  • 3 tbsp olive oil for frying

Method
 

  1. Squeeze the grated zucchini in a towel to remove as much water as possible.
  2. Mix the zucchini with egg, flour, parmesan, and green onion into a batter.
  3. Heat the olive oil in a skillet over medium heat.
  4. Drop spoonfuls of batter into the pan and flatten into patties.
  5. Fry for 3 minutes per side until golden and crisp.
  6. Drain on paper towels and serve with a dollop of sour cream.

Notes

Getting the water out of the zucchini is the secret to crispy fritters.

14) Guacamole and Tortilla Chips

a wide bowl of chunky green guacamole topped with diced tomato and cilantro, surrounded by golden tortilla chips, lime wedges nearby, on a bright surface, natural light, shallow depth of field, landscape orientation

No party should miss out on guacamole with tortilla chips as it is super easy to prepare. Guacamole is forgiving to prepare.

a wide bowl of chunky green guacamole topped with diced tomato and cilantro, surrounded by golden tortilla chips, lime wedges nearby, on a bright surface, natural light, shallow depth of field, landscape orientation

Guacamole and Tortilla Chips

Coming with tortilla chips is lime and cilantro guacamole that is chunky and fresh.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 4 avocados mashed
  • 3 tbsp lime juice
  • 0.5 red onion finely diced
  • 1 tomato diced
  • 3 tbsp cilantro chopped
  • 1 bag tortilla chips

Method
 

  1. Mash the avocados in a bowl, leaving some chunks for texture.
  2. Stir in the lime juice, red onion, tomato, and cilantro.
  3. Season with salt to taste.
  4. Transfer to a serving bowl.
  5. Serve immediately with tortilla chips.

Notes

Press plastic wrap directly onto the surface if making ahead to keep it from browning.

15) Bruschetta with Tomatoes

a wide wooden board of toasted baguette slices topped with bright red diced tomatoes and green basil, drizzled with olive oil, on a rustic table, natural light, shallow depth of field, landscape orientation

Juicy, garlicky tomatoes on toasty bread are like summer on a slice! Plus, it can come together quicker than your guests can find a seat.

a wide wooden board of toasted baguette slices topped with bright red diced tomatoes and green basil, drizzled with olive oil, on a rustic table, natural light, shallow depth of field, landscape orientation

Bruschetta with Tomatoes

Slices of toasted baguette topped with marinated diced tomatoes, garlic and basil.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 baguette sliced
  • 4 tomatoes diced
  • 3 cloves garlic minced
  • 3 tbsp olive oil
  • 0.25 cup basil chopped
  • 1 pinch salt

Method
 

  1. Preheat the oven to 400F and arrange the baguette slices on a baking sheet.
  2. Brush with a little olive oil and toast for 6 to 8 minutes until golden.
  3. Combine the diced tomatoes, garlic, remaining olive oil, basil, and salt.
  4. Let the tomato mixture sit for 10 minutes to marinate.
  5. Spoon the tomato topping onto each toasted slice just before serving.

Notes

Top the toasts at the last minute so they stay crisp.

16) Mini Quiches

a wide tray of golden mini quiches with flecks of green spinach and melted cheese, arranged in rows, on a wooden board, warm natural light, shallow depth of field, landscape orientation

Little quiches with a buttery crust and a light, fluffy egg filling taste fancy for brunch, yet they are one of the most affordable crowd-pleaser snacks!

a wide tray of golden mini quiches with flecks of green spinach and melted cheese, arranged in rows, on a wooden board, warm natural light, shallow depth of field, landscape orientation

Mini Quiches

Mini quiches are baked egg and cheese muffins filled with veggies.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 pie crust cut into rounds
  • 4 eggs beaten
  • 0.5 cup milk
  • 0.5 cup cheddar cheese shredded
  • 0.5 cup spinach chopped
  • 1 pinch salt

Method
 

  1. Preheat the oven to 375F and press the pie crust rounds into a mini muffin tin.
  2. Whisk the eggs, milk, and salt together.
  3. Divide the cheese and spinach among the crusts.
  4. Pour the egg mixture over the top, filling each cup.
  5. Bake for 18 to 20 minutes until set and golden.
  6. Cool slightly before removing and serving.

Notes

Let them rest a few minutes so they hold their shape when lifted out.

17) Feta and Olive Tapenade

a wide bowl of chunky olive and feta tapenade flecked with parsley, surrounded by crackers and crostini, on a stone surface, natural light, shallow depth of field, landscape orientation

Olives and feta combined into a unapologetically delicious dip gives you a taste of the mediterranean seas.

a wide bowl of chunky olive and feta tapenade flecked with parsley, surrounded by crackers and crostini, on a stone surface, natural light, shallow depth of field, landscape orientation

Feta and Olive Tapenade

An olive and feta tapenade served with crackers or crostini.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups mixed olives pitted
  • 0.75 cup feta cheese crumbled
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp lemon juice
  • 1 tbsp parsley chopped

Method
 

  1. Add the olives, garlic, olive oil, and lemon juice to a food processor.
  2. Pulse until coarsely chopped but still chunky.
  3. Stir in the crumbled feta and parsley by hand.
  4. Transfer to a serving bowl.
  5. Serve with crackers or toasted crostini.

Notes

Don't over-process or you'll lose the pleasant chunky texture.

18) Sausage Rolls

a wide tray of golden flaky sausage rolls sprinkled with sesame seeds, arranged in rows, a small bowl of mustard nearby, on a wooden board, warm natural light, shallow depth of field, landscape orientation

Sausage rolls are made out of flaky puff pastry wrapped around sausage. They are always the first appetizer to get eaten at a party.

a wide tray of golden flaky sausage rolls sprinkled with sesame seeds, arranged in rows, a small bowl of mustard nearby, on a wooden board, warm natural light, shallow depth of field, landscape orientation

Sausage Rolls

Sausage with seasoning and wrapped in flaky pastry and baked to perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb ground sausage
  • 1 sheet puff pastry thawed
  • 1 egg beaten
  • 1 tsp sage
  • 0.5 tsp black pepper
  • 1 tbsp sesame seeds

Method
 

  1. Preheat the oven to 400F and line a baking sheet.
  2. Mix the sausage with sage and pepper.
  3. Roll the pastry out and cut into strips, then pipe a line of sausage down each.
  4. Roll the pastry over the sausage and seal the seam, then cut into pieces.
  5. Brush with beaten egg and sprinkle with sesame seeds.
  6. Bake for 22 to 25 minutes until puffed and golden.

Notes

Place the seam side down so the rolls stay sealed while baking.

19) Cheese and Charcuterie Platter

a wide wooden board loaded with assorted cheeses, folded cured meats, crackers, grapes, and nuts arranged in sections, on a rustic table, natural light, shallow depth of field, landscape orientation

A nicely made cheese board is the best no-cook way to please a crowd, and with a little arranging, even some simple ingredients look fancy.

a wide wooden board loaded with assorted cheeses, folded cured meats, crackers, grapes, and nuts arranged in sections, on a rustic table, natural light, shallow depth of field, landscape orientation

Cheese and Charcuterie Platter

A selection of cheeses, cured meats, crackers, assorted fruit, and nuts was arranged on the board.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 3 cheeses assorted
  • 8 oz cured meats assorted
  • 1 cup crackers
  • 1 cup grapes
  • 0.5 cup nuts
  • 0.25 cup jam

Method
 

  1. Place small bowls of jam and nuts on a large board first.
  2. Arrange the cheeses around the board, leaving space between them.
  3. Fold or fan the cured meats and tuck them into open spots.
  4. Fill in the gaps with crackers and grapes.
  5. Serve at room temperature for the best flavor.

Notes

Pull the cheeses out of the fridge 30 minutes early so they taste their best.

20) Cucumber Sandwiches

a wide platter of dainty crustless cucumber tea sandwiches cut into triangles, garnished with fresh dill, on a light ceramic plate, bright natural light, shallow depth of field, landscape orientation

Cute little cucumber sandwiches are adorable, cheap, and give that vintage feel, PLUS they are a delicious, refreshing snack!

a wide platter of dainty crustless cucumber tea sandwiches cut into triangles, garnished with fresh dill, on a light ceramic plate, bright natural light, shallow depth of field, landscape orientation

Cucumber Sandwiches

The crustless tea sandwiches are filled with herbed cream cheese and thinly sliced cucumbers.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 12 white bread slices crusts removed
  • 8 oz cream cheese softened
  • 1 cucumber thinly sliced
  • 2 tbsp dill chopped
  • 1 tbsp lemon juice
  • 1 pinch salt

Method
 

  1. Mix the cream cheese with dill, lemon juice, and salt.
  2. Spread the herbed cream cheese on each slice of bread.
  3. Layer thin cucumber slices over half the slices.
  4. Top with the remaining bread and press gently.
  5. Cut each sandwich into quarters or triangles and serve chilled.

Notes

Pat the cucumber slices dry so the sandwiches don't get soggy.

21) Chicken Satay Skewers

a wide platter of grilled chicken satay skewers with char marks, a small bowl of creamy peanut sauce, garnished with cilantro and lime, on a dark surface, natural light, shallow depth of field, landscape orientation

A stick of chicken that has been marinated and grilled gives you that big take out feeling and is topped with a creamy peanut sauce.

a wide platter of grilled chicken satay skewers with char marks, a small bowl of creamy peanut sauce, garnished with cilantro and lime, on a dark surface, natural light, shallow depth of field, landscape orientation

Chicken Satay Skewers

Chicken skewers that have been marinated and grilled are served with a dipping sauce made from peanuts and cream.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb chicken breast cut into strips
  • 3 tbsp soy sauce
  • 2 tbsp curry powder
  • 0.5 cup peanut butter
  • 1 tbsp honey
  • 0.25 cup coconut milk

Method
 

  1. Marinate the chicken strips in soy sauce and curry powder for 20 minutes.
  2. Thread the chicken onto soaked skewers.
  3. Grill or broil for 5 to 6 minutes per side until cooked through.
  4. Whisk the peanut butter, honey, and coconut milk into a smooth sauce.
  5. Serve the skewers warm with the peanut sauce for dipping.

Notes

Soak wooden skewers in water first so they don't scorch.

22) Beef Sliders

a wide board of mini beef cheeseburger sliders with melted cheese and pickles on soft buns, arranged in rows, on a rustic table, warm natural light, shallow depth of field, landscape orientation

Tiny cheeseburgers are essentially designed for maximum crowd enjoyment, and since they're mini, everyone can have one (or three).

a wide board of mini beef cheeseburger sliders with melted cheese and pickles on soft buns, arranged in rows, on a rustic table, warm natural light, shallow depth of field, landscape orientation

Beef Sliders

Mini cheeseburgers with classic toppings on soft slider buns.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb ground beef
  • 12 slider buns
  • 6 slices cheddar cheese halved
  • 1 tsp salt
  • 1 tsp garlic powder
  • 12 pickle slices

Method
 

  1. Mix the ground beef with salt and garlic powder and form into small patties.
  2. Cook the patties in a skillet for 3 minutes per side.
  3. Top each patty with cheese during the last minute to melt.
  4. Toast the slider buns lightly.
  5. Assemble each slider with a patty and a pickle slice.
  6. Serve warm.

Notes

Make a slight dimple in each patty so they cook flat instead of puffing up.

23) Tomato Basil Soup Shots

a wide tray of small cups filled with creamy orange-red tomato soup garnished with fresh basil, on a light surface, warm natural light, shallow depth of field, landscape orientation

The little cups of velvety tomato soup serve as a sophisticated and cozy sippable starter.

a wide tray of small cups filled with creamy orange-red tomato soup garnished with fresh basil, on a light surface, warm natural light, shallow depth of field, landscape orientation

Tomato Basil Soup Shots

Creamy tomato basil soup served in small cups for sipping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans crushed tomatoes
  • 1 onion diced
  • 3 cloves garlic minced
  • 0.5 cup heavy cream
  • 0.25 cup basil chopped
  • 2 tbsp olive oil

Method
 

  1. Saute the onion and garlic in olive oil until soft.
  2. Add the crushed tomatoes and simmer for 15 minutes.
  3. Blend the soup until smooth with an immersion blender.
  4. Stir in the heavy cream and basil and warm through.
  5. Ladle into small cups or shot glasses and serve warm.

Notes

A tiny grilled cheese on the rim makes these soup shots irresistible.

24) Parmesan Twists

a wide board of golden crispy parmesan pastry twists arranged in a fan, a small bowl of marinara nearby, sprinkled with herbs, on a wooden surface, warm natural light, shallow depth of field, landscape orientation

Crispy and cheesy puff pastry twists are incredibly simple to create and always seem to be the first to disappear from the table.

a wide board of golden crispy parmesan pastry twists arranged in a fan, a small bowl of marinara nearby, sprinkled with herbs, on a wooden surface, warm natural light, shallow depth of field, landscape orientation

Parmesan Twists

Parmesan and herbs are blended with the flaky puff pastry and baked until the perfect golden crisp.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed
  • 0.75 cup parmesan cheese grated
  • 1 egg beaten
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 1 pinch salt

Method
 

  1. Preheat the oven to 400F and line a baking sheet.
  2. Brush the puff pastry with beaten egg.
  3. Sprinkle with parmesan, Italian seasoning, garlic powder, and salt, pressing it in.
  4. Cut the pastry into strips and twist each one a few times.
  5. Arrange on the baking sheet and bake for 12 to 15 minutes until golden and crisp.
  6. Serve warm with marinara for dipping.

Notes

Keep the pastry cold until you twist it so it puffs up nicely.
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