Appetizer recipe collection

Marinated olives steeped with lemon, fresh thyme, rosemary and slivered garlic in good olive oil. A no-cook, make-ahead appetizer that gets better as it sits. Serve with warm crusty bread.

Indian lentil sandwich spread with coriander, cumin, turmeric, ginger, and garlic. A vegan, oil-free, high-protein spread inspired by McDougall's plant-based approach.

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.

Medium Hot Salsa recipe

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.

Layered Mexican dip with mashed avocado, picante sauce, black olives, sour cream, and Monterey Jack cheese. A no-cook party appetizer served with tortilla chips.

This is a tasty fruits salad,I always make it for my kids, at breakfast or at dinner, they love it so much!

Marinated mixed Italian olives cracked and soaked with bell peppers, celery, garlic, oregano, and vinegar. Cured at room temperature for two days for bold, giardiniera-style flavor.

Mushroom pate: a vegetarian appetizer of buttery sauteed mushrooms and onions deglazed with sherry, then blended with cream cheese and fresh parsley. Spread on crackers or crusty bread for the perfect cocktail snack.

Mushroom pate with a pound of sauteed mushrooms, dry vermouth, Parmesan, sour cream, and toasted pecans. A rich, earthy spread for crackers and crostini.

Baked mushroom pate with cream cheese, Italian herbs, and a full pound of fresh mushrooms. A rich, savory vegetarian appetizer served at room temperature with crackers.

Mushroom rounds are Polish-style puff pastry appetizer rings filled with creamed mushrooms. A laminated double-dough technique creates flaky shells worth the overnight rest.

Vegan mushroom spread made with sauteed leeks, garlic, oregano, and a hit of horseradish, pureed smooth. A savory appetizer for crackers, crostini, or turnover filling.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Cream cheese and olive dip with sour cream, Worcestershire sauce, and paprika. Rich, savory, and scoopable. A no-cook party appetizer that comes together in 10 minutes.

Orecchiette dell'ortolano: Italian gardener's-style pasta with broiled eggplant, fire-roasted peppers, asparagus, and fresh fava beans tossed with olive oil and garlic.