Description
A collection of 25 no-cook appetizers perfect for any gathering, delivering bold flavors with minimal effort.
Ingredients
Scale
- 2 cups cherry tomatoes, quartered
- 1/3 cup fresh basil, chiffonade
- 1 tbsp extra-virgin olive oil
- 1 tsp balsamic glaze (optional)
- Salt and pepper to taste
- 24 small crostini or crackers
- 1 large English cucumber, sliced into 24 rounds
- 6 oz cream cheese, softened
- 2 tbsp chopped fresh dill
- Zest of 1 lemon
- 1 cantaloupe, ball or cube (about 24 balls)
- 12 slices prosciutto, halved lengthwise
- Fresh mint for garnish
- 4 oz smoked salmon, sliced
- 1/4 cup crème fraîche or Greek yogurt
- 1 tbsp lemon juice
- 8 oz feta
- 3 tbsp Greek yogurt
- 1 tbsp honey (+ extra for drizzling)
- 1 ripe avocado, diced
- 8 oz lump crab meat
- 1 tbsp lime juice
- 1 cup mixed olives, pitted and chopped
- 1/2 cup crumbled feta
- 2 tbsp olive oil
- 1 tsp oregano
- 2 pears, sliced
- 4 oz gorgonzola, crumbled
- 1 cup classic hummus
- 1 cup roasted red pepper hummus
- 1 cup garlic-herb hummus
- 1 cup cooked peeled beets, finely chopped
- 12 endive leaves
- 24 mini sweet peppers, halved lengthwise, seeded
- 1 cup herbed labneh or thick Greek yogurt
- 2 cans (5 oz) tuna in water, drained
- 1 tbsp chopped capers
- 1 ripe mango, diced
- 12 fresh figs, quartered (or fig jam)
- 4 oz soft goat cheese
- 1 block firm tofu, drained and crumbled (about 8 oz)
- 2 tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- 24 pre-cooked, chilled shrimp
- 1 cup cocktail sauce
- 2 small burrata balls
- 4 oz blue cheese
- 1/4 cup crushed pistachios
Instructions
- Combine tomatoes, basil, oil, and a pinch of salt and pepper; spoon onto crostini and drizzle balsamic glaze if using.
- Mix cream cheese, dill, lemon zest, and salt; pipe onto cucumber slices.
- Wrap melon balls with prosciutto and secure with a toothpick; garnish with mint.
- Dollop crème fraîche on cucumber rounds, top with smoked salmon and chives.
- Blend feta and yogurt; spread on crostini, drizzle with honey.
- Combine avocado, crab, and lime; spoon into lettuce cups.
- Mix olives, feta, oil, and oregano; serve with pita chips.
- Top pear slices with gorgonzola and walnuts.
- Arrange hummus varieties in bowls with veggie dippers.
- Spoon ricotta into leaves; drizzle with honey and sprinkle lemon zest.
- Mix chopped beets and goat cheese; fill endive leaves.
- Pipe labneh into mini peppers and dust with za’atar.
- Mix tuna, mayo, and capers; spoon into cucumber cups.
- Combine black beans, corn, onion, lime juice, and cilantro; spoon onto tortilla rounds.
- Spread goat cheese on figs, wrap with prosciutto.
- Toss tofu with soy and sesame oil; fill cucumber cups.
- Mix yolks with avocado and fill halves; sprinkle with paprika.
- Spread crème fraîche on rye crackers, top with smoked trout.
- Combine mango, onion, lime; spoon onto plantain chips.
- Place burrata on a plate, surround with prosciutto, drizzle with oil.
- Spread ricotta, drizzle honey, and sprinkle pistachios on crackers.
- Skewer mozzarella, sun-dried tomatoes, and basil; drizzle with marinade oil.
- Spoon cocktail sauce into cups and add shrimp.
- Top crostini with blue cheese, pear slice, and drizzle of honey.
Notes
These no-cook appetizers are perfect for stress-free entertaining; versatile, flavorful, and easy to prepare.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizers
- Method: No Cooking
- Cuisine: Various
Nutrition
- Serving Size: 1 appetizer piece
- Calories: 90
- Sugar: 2g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg