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Content tagged with “Appetizer” (Page 16)

Smoked Salmon & Spinach Roulade
This colorful roulade starts with a quick spinach cake that's rolled around a creamy filling and smoked salmon. It...
Goat Cheese in a Cranberry-Pecan Crust
Rolling goat cheese in dried cranberries and pecans makes a festive hors d'oeuvre. Serve with crackers and a glass...
Microwave Potato Chips
You don't need a deep fryer to make crispy potato chips. We toss thinly sliced potatoes with just a touch of olive...
Festive Olives
Chilies, cranberries, kumquats and fresh mint add festive color and flavor to your favorite black and green olives.
Custard Eggnog
This custard-based version of eggnog cooks the eggs, making any concerns of food-borne illness a thing of the past!
Antipasto of Seared Tuna & Roasted Peppers
Roasted red peppers, seared tuna and Parmesan cheese join together in this savory antipasto platter.
Sicilian-Style Stuffed Artichokes
Here a simple bread filling is accented with anchovies, and the lovely flavor permeates artichokes while they steam. In...
Artichokes with Balsamic Vinaigrette
Dipping artichoke leaves one by one into balsamic vinaigrette until you reach the meaty heart is a leisurely way to...
Black-Eyed Pea Spread
Serve this delectable, garlicky black-eyed pea spread with toasted slices of baguette as an appetizer.
Crab Cakes
Flecked with scallions and bell pepper, these healthy crab cakes are as flavorful as their higher-fat counterparts. We...
Pumpernickel Toasts
Creamy, nutty Fontina is the perfect cheese to pair with savory pumpernickel bread. Make it a meal: Serve with...
Pickled Beet Salad
Tangy horseradish and dill dress pickled beets in this simple, colorful side dish. Make it a meal: Serve alongside...
Cheese Cornsticks
Cheesy cornsticks are the perfect accompaniment to your favorite soup or chili.
Tuscan White Bean Spread
Peppery greens and garlic enliven a creamy white bean puree; serve with crostini or breadsticks, strips of red bell...
Parmesan Bread
Flavorful Parmesan makes this homemade bread addictive.
Tapenade with Crostini
Along the French Riviera, this black-olive spread invariably contains an anchovy or two, but you may do without.
Black Pepper Biscotti
These savory black-pepper-and-fig-flecked biscotti are perfect for cocktail parties—just spread with softened goat...
Salad of Lima Beans, Cured Ham & Mint
Cooking the lima beans with mint, chiles and sun-dried tomatoes infuses them with flavor. A bit of prosciutto, crunchy...
EatingWell's Wonton Chips
Wonton skins can usually be found in the supermarket produce section. Instead of deep-frying, these are baked until...
Bruschetta with Roasted Peppers & Mozzarella
Roasting peppers intensifies their natural sweetness and gives them a depth of flavor that marries beautifully with the...
Roasted Garlic Bagna Caulda
The name of this traditional sauce from the Piedmont region of Italy means literally "warm bath." Serve warm...
Pear, Walnut & Gorgonzola Pizzas
Pita rounds make quick pizza crusts. But topped with the classic combination of pears, walnuts and blue cheese, they...
Grilled Duck Quesadillas with Cilantro Cream
Duck's gotten the unfortunate reputation of being both hard to cook and far too fatty. But duck breasts, with the...
Rustic Mushroom Tart
Don't let phyllo dough's fussy reputation put you off: our method of brushing olive oil and sprinkling...
Baba Ganouj
Grilled eggplant is pureed along with garlic, lemon juice and tahini to make a lighter version of the classic Middle...
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