Top 10: Fast Appetizers
Raw Oysters with Cava Mignonette
The secret to Boston chef Matt Jennings’s four-ingredient mignonette is cava, the Spanish sparkling wine.
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Sea Scallop Lollipops
Sweet and meaty sea scallops make the perfect party skewer, great for dipping into this sweet-spicy sauce from Boston chef Matt Jennings.
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Smoked Trout-Caraway Rillettes
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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Mushroom and Fontina Crostini
Maria Helm Sinskey likes to use Italian Fontina cheese, which melts beautifully, but young Gouda would be equally delicious.
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Chorizo-Filled Dates Wrapped in Bacon
This timeless tapa from Spanish cookbook author Penelope Casas has everything going for it—it's sweet, smoky and savory, all in one bite.
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Autumn Fritto Misto
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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Easy Hummus with Tahini
Hummus can do more than cling to a carrot stick. Grace Parisi's sublime version adds nutty flavor to potato salad, eggs and soup.
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Wine Bar Nut Mix
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.
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Crispy Kale with Lemon-Yogurt Dip
"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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Warm Camembert with Wild Mushroom Fricassee
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.