How to Make a White Negroni

How to Make a White Negroni

Shrimp in Phyllo Cups

I almost didn’t make these appetizers for last year’s Christmas party because I was running out of time, but I knew they’d be a tasty hit. Simple to make, the cups have few ingredients and look beautiful on the plate—very gourmet! This turned out to be one of the night’s favorites, and they just flew off the plate. —Terri Edmunds, Naperville, Illinois

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Rustic Tuscan Pepper Bruschetta

If you love sweet red, yellow and orange peppers, pair them with fresh mint for a cold kitchen appetizer. Marinate for up to one hour before assembling. —Noelle Myers, Grand Forks, North Dakota

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Best Deviled Eggs

Herbs lend amazing flavor, making these the best deviled eggs you can make!—Jesse & Anne Foust, Bluefield, West Virginia

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Garbanzo-Stuffed Mini Peppers

Mini peppers are so colorful and they’re the perfect size for a two-bite appetizer. They have all the crunch of a pita chip, without the extra calories. —Christine Hanover, Lewiston, California

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Artichoke Phyllo Cups

I wanted to create a bite-size version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! —Neel Patel, Champaign, Illinois

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Apricot Turkey Pinwheels

I created these pinwheels for a football game snack using ingredients I had on hand. They were a huge hit, and I love how quick and easy they are to prepare. —Melanie Foster, Blaine, Minnesota

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Sweet Pea Pesto Crostini

I made a healthier spin on my favorite celebrity chef’s recipe by using hearty vegetable broth and less cheese. To top crostini, use less broth for a paste-like pesto. For use on pasta, add more broth for a sauce-like consistency. —Amber Massey, Argyle, Texas

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Hot Crab Pinwheels

I got the recipe for these crabmeat bites from a friend. What amazed me most is that my husband, who hates seafood, couldn’t stop eating them. —Kitti Boesel, Woodbridge, Virginia

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Meatballs with Chimichurri Sauce

Serve some of this South American herb sauce featuring fresh cilantro and parsley on the side. You’ll want plenty for extra dipping. —Amy Chase, Vanderhoof, British Columbia

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Grilled Nectarine & Cheese Crostini

At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California

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Apple-Gouda Pigs in a Blanket

For New Year’s, I used to make beef and cheddar pigs in a blanket, but now I like apple and Gouda for an even better flavor celebration. —Megan Weiss, Menomonie, Wisconsin

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Greek Olive Tapenade

Welcome to an olive lover’s dream. Mix in freshly minced garlic and parsley, add a few drizzles of quality olive oil, and you’ve got the ultimate in Mediterranean bliss. —Lisa Sojka, Rockport, Maine

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Smoky Bacon Wraps

These cute little sausage and bacon bites are finger-licking good. They have a sweet and salty taste that’s fun for breakfast or as an appetizer. —Cara Flora, Kokomo, Indiana

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Sausage Wonton Stars

These fancy-looking appetizers are ideal when entertaining large groups. The cute crunchy cups are stuffed with a cheesy pork sausage filling that kids of all ages enjoy. We keep a few in the freezer so we can easily reheat them for late-night snacking. —Mary Thomas North Lewisburg, Ohio

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Party Pesto Pinwheels

I took a couple of my favorite recipes and combined them into these delicious hors d’oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. —Kathleen Farrell, Rochester, New York

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Shrimp Tartlets

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 great appetizer, or serve several for a fast, light meal. —Gina Hutchison, Smithville, Missouri

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Cilantro Tomato Bruschetta

This is an easy tomato appetizer that all of my family and friends love. The garden-fresh ingredients capture summer and meld together for a great-tasting hors d’oeuvre that goes well with many different main dishes. —Lisa Kane, Milwaukee, Wisconsin

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Bacon Cream Cheese Pinwheels

It’s hard to resist a crescent roll, bacon and cream cheese in one bite! Kids, friends, everyone will scarf these cream cheese pinwheels down. Now I bake a double batch whenever we have a get-together. —Krista Munson, Sharpsburg, Kentucky

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Toasted Ravioli Puffs

I call toasted ravioli a “fan favorite” because it disappears faster than I can make it. With just five ingredients, this is how you start the party. —Kathy Morgan, Temecula, California

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Pork Satay

Cilantro layers on the freshness, while the sesame oil and Thai chili sauce add Asian flavors that pair perfectly with peanut butter. —Taste of Home Test Kitchen

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Spinach Artichoke-Stuffed Mushrooms

I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It’s an impressive party appetizer yet goes together so easily. —Amy Gaisford, Salt Lake City, Utah

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Fontina Asparagus Tart

This lemony tart is loaded with fontina cheese and fresh asparagus. It’s a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan

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Caprese Salad Kabobs

Trade in the usual veggie party platter for these fun kabobs. I often make it for my family to snack on, and it’s a great recipe for the kids to help make. —Christine Mitchell, Glendora, California

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Sausage Chive Pinwheels

These spirals are simple to make but look special on a buffet. Our guests eagerly help themselves, and sometimes the eye-catching pinwheels never even make it to their plates! —Gail Sykora, Menomonee Falls, Wisconsin

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Brie Cherry Pastry Cups

Golden brown and flaky, these bite-sized puff pastries with creamy Brie and sweet cherry preserves could easily double as a scrumptious dessert. —Marilyn McSween, Mentor, Ohio

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Sausage Mushroom Appetizers

These stuffed mushrooms are can’t-stop-eating-them good. For variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing. —Sheryl Siemonsma, Sioux Falls, South Dakota

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Crab Crescents

This recipe is so good, no one will guess how quickly you put it together. These little bites are delicious and decadent! —Stephanie Howard, Oakland, California

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Smoky Jalapenos

When I make these bacon-wrapped appetizers, there are no leftovers. They can also be made with mild banana peppers or yellow chili peppers. —Melinda Strable, Ankeny, Iowa

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Ham and Cheese Puffs

These tasty little bites go over well with kids. They’re also delicious with soups or as party appetizers. —Mrs. Marvin Buffington, Burlington, Iowa

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Sausage Wonton Cups

Here’s a tasty hot appetizer for all those parties that feature fun finger foods. I’ve made this recipe several times, and these bites always disappear so fast. It’s really easy. —Shirley Van Allen, High Point, North Carolina

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Cucumber Canapes

I always get requests for the recipe for these canapes whenever I serve them. They’re delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. —Nadine Whittaker, South Plymouth, Massachusetts

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Chive Crab Cakes

These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. —Cindy Worth, Lapwai, Idaho

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Prosciutto Pinwheels

Fancy-looking and filling, these sensational appetizers are a lot easier to make than they look. With just a few ingredients and our easy directions, it’ll be a snap! —Kaitlyn Benito, Everett, Washington

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Sage & Prosciutto Pinwheels

I love, love, love to make appetizers and I especially like this recipe because I can make the rolls ahead, freeze them, and then slice and bake when needed. —Kate Dampier, Quail Valley, California

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Buffalo Chicken Deviled Eggs

My daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. —Robin Spires, Tampa, Florida

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Pumpkin Pinwheels

Cream cheese, mozzarella and roasted red peppers make these pumpkin-shaped pinwheels devilishly delicious. They were a hit at my last Halloween party.—Anndrea Bailey, Huntington Beach, California

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Gorgonzola Polenta Bites

I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That’s how you spread holiday cheer. —Margee Berry, White Salmon, Washington

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Puff Pastry Christmas Palmiers

Palmiers (pronounced palm-YAY) come from France. They’re usually sweet, but to make them savory, I swirl in pesto, feta and sundried tomatoes. —Darlene Brenden, Salem, Oregon

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Italian Steak Bruschetta

This recipe combines my favorite things to eat: toast, steak, bruschetta topping and delicious pancetta. It’s looks so pretty on the plate! This five-ingredient appetizer is easy to prepare but will have everyone thinking you spent a long time in the kitchen. —Devon Delaney, Westport, Connecticut

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Cranberry Brie Pecan Pinwheels

This recipe is a twist on baked Brie. My family always requests these during the holidays. They are delicious and make the kitchen smell amazing! —Jacquie Franklin, Hot Springs, Montana

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Philly Cheesesteak Won Ton Cups

I love the versatility of wonton wrappers. You can fill them with any mix of flavors or ingredients to suit your tastes. The first batch I tried used a Mexican-inspired filling, which was delicious. These wonton cups are a spinoff on Philly cheesesteak, one of my favorite sandwiches. —Cyndy Gerken, Naples, Florida

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Smoked Salmon Deviled Eggs with Dill

My family is of Danish heritage, and my husband makes our smoked salmon. To use it, I came up with these dilly deviled eggs. They’re a real treat and nice addition to any meal. —Charlotte Giltner, Mesa, Arizona

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Teriyaki Salmon Bundles

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

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Crabbie Phyllo Cups

I always like a little extra chili sauce on top of these easy snacks. If you’re out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, Arizona

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Florentine Almond Artichoke Mounds

I always enjoyed traditional artichoke cheese dip, and for a drinks and appetizer party, wanted to create a new appetizer that was a spin on that. This original creation is a bit reminiscent of the dip recipe, and works well on a buffet. —Sherry Johnston, Green Cove Springs, Florida

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Chicken & Bacon Roll-Ups

My children like these so much that they ask for them every day for lunch during the summer. Whenever I have leftover chicken or turkey breast, this is a delicious way to use it up. —Patricia Nieh, Portola Valley, California

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Sausage-Stuffed Jalapenos

If you like foods that pack a bit of a punch, you’ll love these jalapeno poppers filled with sausage and cheese. This is one of my favorite recipes for parties. —Rachel Oswald, Greenville, Michigan

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