Party Dishes: Fast Hors d'Oeuvres

By Food & Wine
Updated May 24, 2017
Delicious and easy-to-make appetizers, from pancetta-wrapped mussels with basil to tuna and red pepper mousse toasts.
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Potato Crisps with Chive-Sour Cream Dip

LUCY SCHAEFFER
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Grace Parisi makes brilliant use of throw-away potato peels: She deep-fries them until they’re crispy, then sprinkles them with Parmesan. An utterly addictive snack, they’re great with cocktails, beer or wine.

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Warm Olives with Rosemary, Garlic and Lemon

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Ready in just 10 minutes, warm olives accentuate their marinade's lemony flavor.

3 of 9

Pancetta-Wrapped Mussels with Basil

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Crispy, briny and juicy, these ingenious mussels are a simple and unexpected fall dish; they’re just as delicious roasted or grilled. Threading the shelled mussels onto skewers makes them easier to handle.

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Roast Beef Summer Rolls

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Vietnamese summer rolls are often filled with chicken or shrimp, but Grace Parisi makes hers with roast beef from the deli.

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Tuna and Red Pepper Mousse Toasts

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The mousse can be refrigerated overnight. Bring to room temperature before serving.

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Sunflower Seed & Rosemary Crackers

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Rocca’s consulting pastry chef, Ruth-Anne Adams, and her husband, Tom Fosnot, the restaurant’s chef, sampled many breads while traveling through Liguria, Italy. A simple, sunflower seed–flecked cracker from the town of Chiavari was their favorite, and back at Rocca, they re-created it as a snack.

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White Bean Dip with Herbs

TINA RUPP
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Drizzling a high quality olive oil over this dip will add depth and complexity, but stick with a less-expensive supermarket brand when sautéing the garlic and herbs. Any canned white beans can be used in place of the cannellini.

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Broiled Ricotta with Olives and Sun-Dried-Tomato Relish

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Broiling ricotta intensifies its creaminess: It’s ideal with both sweet and savory toppings. Here, Maria Helm Sinskey serves it on garlic toasts garnished with olives and a tangy sun-dried-tomato relish.

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Fig-and-Stilton Squares

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After baking flaky squares of puff pastry, Melissa Rubel tops them with sweet fig preserves and pungent blue cheese.

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