Food

18 of Our Best 10-Minute Appetizers

You could just open a bag of chips...or you could whip up any one of these spur-of-the-moment, homemade snacks.

By Lynn Andriani

Photo: Con Poulos

Canned Tuna's Other Calling

Tuna is a tried-and-true pantry sandwich filler—but it also happens to be a savory, hearty appetizer ingredient, too. Buy top-quality tuna packed in olive oil and stuff it into jarred, roasted Spanish piquillo peppers for a lovely accompaniment to sangria or Cava.

Get the recipe: Piquillo Peppers with Mediterranean Tuna Salad

Photo: Lara Robby/Studio D.

The Brilliant Mash-Up of Two Foods (Almost) Everybody Loves

Pizza and popcorn may not be standard cocktail-party fare. Combined, though, they're an irresistible snack with a glass of wine or a soda. You simply pop the kernels and then sprinkle them with grated Parmesan, dried oregano, chopped sun-dried tomatoes, red-pepper flakes and garlic powder.

Get the recipe: Pizza Popcorn

Photo: Ben Fink

Figs Stuffed with Gorgonzola and Walnuts

Even if you don't love figs, give this appetizer a try. The fruit, cheese and nuts melt into a toasty bite that might just turn you into a convert.

Get the recipe: Figs Stuffed with Gorgonzola and Walnuts

Photo: Matt and Ted Lee

Cantaloupe Balls

This Southern appetizer mixes the bright flavors of cantaloupe and mint with a little hit of black pepper.

Get the recipe: Cantaloupe Balls

Photo: John Kernic

Orange and Fennel Marinated Olives

Acclaimed chef Jean-Georges Vongerichten tempers olives' saltiness with the anise aroma of fennel, the sweetness of orange and a little heat.

Get the recipe: Orange and Fennel Marinated Olives

Photo: Thinkstock

Feta Dip with Cucumber and Pita Chips

Rachael Ray blends feta and walnuts to create a creamy dip. Serve with store-bought pita chips and sliced cucumbers.

Get the recipe: Feta Dip with Cucumber and Pita Chips

Tuna Tartare on Potato Chips

Dress up a simple potato chip with ruby red tuna tartare.

Get the recipe: Tuna Tartare on Potato Chips

Photo: Thinkstock

Crostini with Wild Mushrooms and Mozzarella

While the garlic, mushrooms and wine are cooking on the stove, you can bake the slices of cheese-topped bread. Less than 10 minutes later, top the crostini with the mushroom mixture.

Get the recipe: Crostini with Wild Mushrooms and Mozzarella

Photo: Thinkstock

Devils on Horseback

Built on the premise that anything wrapped in bacon will make the crowd go wild, this classic appetizer consists of a blue cheese–stuffed date surrounded by a little blanket of bacon and roasted.

Get the recipe: Devils on Horseback

Photo: Thinkstock

Clear Chilled Tomato Soup with Jicama and Cherry Tomatoes

Ken Oringer, who runs eight Boston-area restaurants, serves this soup in martini glasses. It looks impressive, but only you have to know it was as simple as pureeing tomatoes in a food processor.

Get the recipe: Clear Chilled Tomato Soup with Jicama and Cherry Tomatoes

Photo: Colin Erricson

Goat Cheese and Sun-Dried Tomato Crostini

You can make this simple, elegant hors d'oeuvre in the mini bowl of your food processor or a mini chopper—or just mince the sun-dried tomatoes and chives by hand and then mash them in a bowl with the cheese and oil.

Get the recipe: Goat Cheese and Sun-Dried Tomato Crostini

Photo: Thinkstock

Caramelized Peach and Brie Quesadilla with Honey

Chris Santos, chef and owner of New York City hot spots the Stanton Social and Beauty & Essex, created this sweet, savory, crunchy double-decker quesadilla.

Get the recipe: Caramelized Peach and Brie Quesadilla with Honey

Photo: Thinkstock

Banderillas

These no-cook skewers make for a colorful, pantry-friendly appetizer you can vary according to your guests' tastes. You can use any combination of pickles, cocktail onions, olives, anchovies, tuna, artichoke hearts or pepperoncini.

Get the recipe: Banderillas

Photo: Thinkstock

Garlic-Sherry Mushrooms

This is a classic vegetarian tapas dish that's always on the menu at Sazerac, chef Jason McClure's restaurant in downtown Seattle.

Get the recipe: Garlic-Sherry Mushrooms

Photo: Colin Erricson

Pancetta-Wrapped Scallops

You can make these with scallops or shrimp. Either way, the pancetta will moisten and flavor the seafood without overwhelming its rich but delicate flavor.

Get the recipe: Pancetta-Wrapped Scallops

Little Brioche-Aged Cheddar Grilled Cheese Sandwiches

Photo: Thinkstock

Little Brioche–Aged Cheddar Bites

You'll love this finger food because of this surprising reason: You don't have to butter the bread since brioche has enough in it already to prevent it from sticking to the pan. Your guests will love it because it's basically a mini grilled cheese sandwich.

Get the recipe: Little Brioche–Aged Cheddar Grilled Cheese Sandwiches

Photo: Colin Erricson

Smoked Chicken–Stuffed Yellow Pepper

This makes a perfect hand-held appetizer: Pepper strips hold what's essentially a simple chicken salad made with chicken you buy already cooked. The sweetness of the yellow pepper beautifully contrasts with the smoked meat.

Get the recipe: Smoked Chicken–Stuffed Yellow Pepper

Photo: Rockhead Entertainment, Inc.

Half-Cooked Carpaccio, Two Ways

Flash-fry thin slices of high-quality beef with garlic, and serve them with arugula, shaved Parmigiano-Reggiano, lemon juice, salt, pepper and olive oil. Guests can pick the ingredients up with toothpicks, or you can lay them out on pieces of baguette.

Get the recipe: Half-Cooked Carpaccio, Two Ways

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Published 10/25/2013