Home Recipes Meal Types Appetizers
Kristin SutterUpdated: Feb. 13, 2024
These Spain-inspired tapas recipes are dressed to impress—just like your guests. Fresh takes on seafood, rustic veggies and cheesy bites make for truly delish grown-up finger food.
Garden-Fresh Seafood co*cktail
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For something cool on a hot day, we mix shrimp and crabmeat with crunchy veggies straight from the garden. Look for adobo seasoning in your grocery’s international section. —Teri Rasey, Cadillac, Michigan
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We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania
Pomegranate Pistachio Crostini
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Pomegranate seeds intrigued me, so I sliced French bread, smeared it with cream cheese and added seeds, pistachios and chocolate. —Elisabeth Larsen, Pleasant Grove, Utah
Crab Crescent Triangles
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When friends who love crab were planning a party, I created this recipe just for them. These comforting baked bundles wrap up a cheesy seafood filling in convenient crescent roll dough. —Noelle Myers, Grand Forks, North Dakota
Candied Bacon-Wrapped Figs
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I stuffed figs with cream cheese and wrapped them in bacon and spices for an addictive flavor combo that’s sweet, salty and delicious. You can use dates, too. —Shelly Bevington, Hermiston, Oregon
Heirloom Tomato Galette with Pecorino
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I found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. —Jessica Chang, Playa Vista, California
Ginger-Tuna Kabobs
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I find myself making this recipe again and again. It's a hit at parties and potlucks. —Mary Beth Harris-Murphree, Tyler, Texas
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An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar—tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida
Nutty Stuffed Mushrooms
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Basil, Parmesan cheese and mushroom blend together well, while buttery pecans give these treats a surprising crunch. Our children, grandchildren and great-grandchildren always ask for them! —Mildred Eldred, Union City, Michigan
Cheddar-Veggie Appetizer Torte
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A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin
Bacon-Cheddar Potato Croquettes
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Instead of throwing out leftover mashed potatoes, use them to make this potato croquette recipe. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping. —Pamela Shank, Parkersburg, West Virginia
Baked Oysters with Tasso Cream
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I love nothing more than a cold beer and a shucked oyster, so when my partners and I opened Saw’s Juke Joint in Birmingham, Alabama, we wanted to add them to the menu. We love making them, we love serving them and our guests love eating them. —Taylor Hicks, Las Vegas, Nevada
Apricot Wraps
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I accumulated a large recipe collection from around the world while my husband served in the Air Force for 25 years. This mouthwatering appetizer is one of our favorites, and we enjoy sharing it with friends. —Jane Ashworth, Beavercreek, Ohio
Marinated Shrimp
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My husband's aunt shared this recipe with me ages ago. Not only is it a Christmas Eve tradition in my home, but in the homes of our grown children as well. —Delores Hill, Helena, Montana
Bacon and Fontina Stuffed Mushrooms
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What's better than lots of bacon and cheese in a mushroom cap? Yum! They'll be a hit with your guests, too. —Tammy Rex, New Tripoli, Pennsylvania
Ham 'n' Cheese Biscuit Stacks
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These finger sandwiches are filling enough to satisfy hearty appetites. I've served the fun little stacks at every event, including holiday gatherings, showers and tailgate parties. —Kelly Williams, Forked River, New Jersey
Asian Shrimp Pancakes
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I keep these crisp, colorful appetizer pancakes on the small side so my guests can easily pick them up with chopsticks and eat them in a few bites. I think the little shrimp-topped cakes are as good as any I've tasted in Asian restaurants. —Tonya Burkhard, Davis, Illinois
Muenster Bread
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Many years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful golden loaf with cheese peeking out of every slice. —Melanie Mero, Ida, Michigan
Grilled Jalapenos
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When barbecuing for friends at home, I also use the grill to serve up hot appetizers. These crowd-pleasing stuffed peppers have a bit of bite. They were concocted by my son. —Catherine Hollie, Cleveland, Texas
Salmon Mousse Cups
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I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. —Fran Rowland, Phoenix, Arizona
White Chocolate Brie Cups
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Try these unique little tarts as an appetizer before a special meal, or save them for a surprisingly different dinner finale. They’re sweet, creamy and crunchy—and very addictive! —Angela Vitale, Delaware, Ohio
Zucchini Patties with Dill Dip
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These crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! —Kelly Maxwell, Plainfield, Illinois
Shrimp Tartlets
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Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. —Gina Hutchison, Smithville, Missouri
Southwestern Pulled Pork Crostini
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As a different take on crostini, these apps are fantastic for tailgating and casual parties alike. —Randy Cartwright, Linden, Wisconsin
Teriyaki Salmon Bundles
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If you're bored with the same old appetizers, give this one a try. I serve the little salmon bundles on skewers for easy dipping. Standing the skewers in a small vase filled with table salt creates a festive presentation. —Diane Halferty, Corpus Christi, Texas
Parmesan Mushroom Tartlets
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My easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they’re best warm from the oven with a sprinkling of green onion.—Betsy King, Duluth, Minnesota
Goat Cheese Spread in Roasted Pepper Cups
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I had a similar dish in a restaurant in Seattle, and when I returned home I just had to try my hand at making it. This is the fantastic result. I've taken it to work for parties and my boss once commented, "It's so good, it must be illegal."—Jenny Rodriquez, Pasco, Washington
Brown Sugar-Glazed Meatballs
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I modeled these sweet-spicy pork-and-shrimp meatballs after the filling in Asian wontons. They're a family favorite, whether I serve them alone as an appetizer or over hot cooked rice as a main dish. —Lily Julow, Lawrenceville, Georgia
Parsnip Latkes with Lox and Horseradish Creme
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A horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweetness from the parsnips. Add fresh dill sprigs for a garnish. —Todd Schmeling, Gurnee, Illinois
Butternut-Gouda Pot Stickers
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My family can't get enough butternut squash. I had some left over, so I used pot sticker wrappers and chopped veggies to create these fun little appetizers. —Carla Mendres, Winnipeg, Manitoba
Originally Published: December 06, 2017
Kristin Sutter
A big fan of homegrown cooking, Kristin has been a writer and editor for nearly 20 years. She has mastered the art of learning from her inexpert riffs on other people's truly good recipes.