Top 10: Fast Appetizers

By Food & Wine
Updated May 10, 2017
Credit: © Frances Janisch
From a foolproof hummus to crunchy kale chips, here are some of our favorite speedy appetizers.
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1 of 10

Raw Oysters with Cava Mignonette

Credit: © John Kernick
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The secret to Boston chef Matt Jennings’s four-ingredient mignonette is cava, the Spanish sparkling wine.

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2 of 10

Sea Scallop Lollipops

Credit: © John Kernick
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Sweet and meaty sea scallops make the perfect party skewer, great for dipping into this sweet-spicy sauce from Boston chef Matt Jennings.

3 of 10

Smoked Trout-Caraway Rillettes

Credit: © Con Poulos
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Lebneh is yogurt that’s been strained to remove all the whey, resulting in a thick, creamy fresh cheese. Here, it provides the base for a light and tangy smoked trout spread.

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4 of 10

Mushroom and Fontina Crostini

Credit: © Fredrika Stjärne
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Maria Helm Sinskey likes to use Italian Fontina cheese, which melts beautifully, but young Gouda would be equally delicious.

5 of 10

Chorizo-Filled Dates Wrapped in Bacon

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This timeless tapa from Spanish cookbook author Penelope Casas has everything going for it—it's sweet, smoky and savory, all in one bite.

6 of 10

Autumn Fritto Misto

Credit: © John Kernick
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Antonio Ciminelli prepares this starter year-round with whatever produce is in season. In the fall, that means apples, mushrooms and late-harvest zucchini, fried in a batter made extra-light and crisp by adding sparkling wine and whipped egg white. The fritto misto is best eaten hot from the pan, perhaps served in a paper cone.

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7 of 10

Easy Hummus with Tahini

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Hummus can do more than cling to a carrot stick. Grace Parisi's sublime version adds nutty flavor to potato salad, eggs and soup.

8 of 10

Wine Bar Nut Mix

Credit: © Tina Rupp
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This fantastic sweet-savory mix of pecans, almonds and walnuts from The Casual Vineyard Table, by Carolyn Wente and Kimball Jones, makes a great gift.

9 of 10

Crispy Kale with Lemon-Yogurt Dip

Credit: © Frances Janisch
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"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetable chips," Seamus Mullen says. He roasts kale with extra-virgin olive oil and garlic until it's crunchy.

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10 of 10

Warm Camembert with Wild Mushroom Fricassee

Credit: © Frances Janisch
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Daniel Boulud makes this oozy appetizer with Vacherin Mont-d'Or, a creamy cheese sold at top cheese shops. Camembert is as rich and runny as Vacherin Mont-d'Or, but much easier to find.

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