appetizers and finger food

3,827

Recipes

Crostini With Lima Bean & Pecorino Puree

Posted by Manami  

In Tuscany, they puree garlicky fresh fava beans and it is slathered over crispy rounds of crostini and served as an appetizer, Fordhook lima beans have a similar taste and texture! This simple appetizer is wonderful with a glass of sparkling wine... MORE»

Recipe #338925

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Pineapple Rumaki

Posted by Efz001  

I got this from an appetizer book from many years ago that had three different recipes for Rumaki, but this one was/is my favorite. Sweet yet flavorful. When I bring this parties, everyone LOVES them. They fly off the plate! It's a great... MORE»

Recipe #338890

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Five Spice Chicken Wings

Posted by dicentra  

Gourmet | June 2004 MORE»

Recipe #338750

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Shrimp Rockefeller Stuffed Mushrooms With Parmesan Crumbs

Posted by Manami  

These are so good! We doubled the recipe and all were gone! These are a little too much work but the outcome is worth it! These would be great before a Thanksgiving Meal! CuisineAtHome Magazine, June 2008 edition. I have had a lot of these recipes... MORE»

Recipe #338673

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Peter Hoffman's Chicken Liver Crostini

Posted by Manami  

“Every good chicken has a good liver,” says Peter Hoffman. “Sometimes I eat the liver myself as the cook’s reward, and sometimes I let a bunch accumulate in the freezer until I have enough to make this recipe" The beautifully silky puree is... MORE»

Recipe #338599

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Salmon Spread

Posted by winter rowand  

ok so i work in the seafood dept of a Dillons' in Lawrence Ks and I make this spread at work to sample out the differnt flavors of salmon we cook i'm always being asked to write the recipe down so i figured i'd share it with you all also since... MORE»

Recipe #338539

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Sweet Sesame Balls

Posted by dicentra  

From Every Day with Rachael Ray - February 2007 MORE»

Recipe #338522

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Greek Shiitake Pizza

Posted by Vegan Ma Ma  

12 mini pizza on shiitake mushrooms MORE»

Recipe #338233

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Curry Chicken Snacks

Posted by ARicePatty  

I got this recipe from a friend. It's spicy, and you can add as much or little curry powder to your taste I usually add 1 - 11/2 teaspoons. We love making these and keeping in the refrigerator just to have around and snack on. After they bake,... MORE»

Recipe #337988

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Colorful Heirloom Bruschetta

Posted by  

This is a great summertime recipe - I make it as soon as I find an abundance of brightly colored ripe heirmloom tomatoes at the farmers market. Of course this can be made with any variety of your favorite tomatoes. The bagette is toasted, but... MORE»

Recipe #337750

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Grilled Scallops With Avocado Cream and Salsa

Posted by Manami  

I have been experimenting with a few recipes that I found on Newman's Own web site and this one was real winner! Didn't calculate marinating time of one hour. MORE»

Recipe #337672

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Nori Rolls

Posted by Vegan Ma Ma  

Nice subtle flavor. The beet even looks like a piece of salmon! MORE»

Recipe #337579

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Roasted Beet and Goat Cheese Bruschetta

Posted by  

I found it online somewhere, and it was heavenly. Thought I'd share the magic! MORE»

Recipe #337562

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Hg's De-Pudged Pigs in a Blanket! - Ww Points = 3

Posted by senseicheryl  

Here is another Hungry Girl Recipe! " Hog Heaven! This is one of our most fun swaps ever. These flaky-licious hot dog treats taste almost exactly like the real ones. Juicy franks are wrapped in decadent dough and oven-baked for the... MORE»

Recipe #337209

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Red-Hot Cashew Brittle

Posted by Boomette  

A recipe from Rachael Ray that would be perfect for Holidays. MORE»

Recipe #337202

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Mushroom Caps Stuffed With Smoked Salmon

Posted by Paja  

We smoke our own salmon, so I am always looking for something different to do with it. I often make mushroom caps stuffed with a crab mixture, so I thought, "Why not smoked salmon?" I think they go well together, and those who have eaten... MORE»

Recipe #337135

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On the Cheap Shrimp Dip

Posted by Bonnie Young  

I found this recipe on a can of Campbells Cream of Shrimp Soup many many years ago. If you would like to add extra shrimp I guess it might add a little extra taste but it is not necessary. It is very quick to put together and gives a nice... MORE»

Recipe #337106

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Italian Hoagie Delight

Posted by senseicheryl  

This recipe is being contributed by my friend Gina from work. She takes this to dinner parties and it's a huge hit! She says that you can cut this into small squares and serve it as appetizers or larger squares as a main meal. ENJOY! MORE»

Recipe #336957

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Prosciutto-Parmesan Grissini (Breadsticks)

Posted by Julie B's Hive  

Found in a supermarket booklet, it's easy to prepare and impressive enough for guests. Originally from the Emilia-Romagna region in Northern Italy, these long, thin breadstick appetizers are another reason to keep frozen puff pastry on hand. The... MORE»

Recipe #336821

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Kenn's Raspberry Balsamic Reduction

Posted by Kenn Alan  

This is a sweet and tart condiment that is designed to be savored much like fine caviar. The flavors are so intense that a little goes a long way. This makes a great "from my kitchen" gift! This recipe can be enjoyed three ways: The... MORE»

Recipe #336643

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