![Bacon-Wrapped Scallops](https://cdn.statically.io/img/www.foodandwine.com/thmb/ZufgGNDPs0PGAm5k6QfchQ-06iM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Bacon-Wrapped-Scallops-FT-RECIPE0822-2000-c8db2da365af4192a5d727f4db9b237c.jpg)
The best quick appetizers are the ones that come together in under an hour without much fuss because let's face it — there's so much more to do when hosting a meal or throwing a party! These Food & Wine appetizers prove that you don't have to sacrifice flavor or presentation for speed. Opt for classics like chicken liver pâté or Swiss cheese fondue, or try harissa-tinged deviled eggs or vibrant ceviche with craveable salsa macha for new spins on old favorites that are all ready in 35 minutes or less.
Crab Salad with Serrano and Kewpie Mayonnaise
![Crab Salad with Serrano and Kewpie Mayonnaise](https://www.foodandwine.com/thmb/M-GBLupotD5c03tDfC09K8VpRRQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Crab-Salad-with-Serrano-and-Kewpie-Mayonnaise-FT-RECIPE1222-20a1d63e87684bdd8843c375307d8685.jpg)
JENNIFER CAUSEY / FOOD STYLING BY VICTORIA GRANOF / PROP STYLING BY KARIN OLSEN
This quick and easy crab salad appetizer combines bright and acidic lime juice with cilantro, mint, and succulent crab meat. Serve it with toast points, crackers, or red and green endive spears.
Tomato Bruschetta
![Tomato Bruschetta](https://www.foodandwine.com/thmb/fl82qxdQ_xH-QkEAP36MfgRtD4Y=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Tomato-Bruschetta-FT-RECIPE0523-5e30b9f306ac4bc5b594026686fbabce.jpg)
Matt Taylor-Gross
Just about any summer cocktail party can use a platter of bruschetta. This appetizer comes together in just minutes, making it easy on the host. It’s a great way to show off tomatoes when they're ripe and in season, whether from your garden, the farmers market, or the grocery store.
Grilled Shrimp Cocktail with Fresh Tomato Cocktail Sauce
![Grilled Shrimp Cocktail with Fresh Tomato Cocktail Sauce](https://www.foodandwine.com/thmb/lK8eSts56hON2-4oGSl5VJcuHcs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/grilled-shrimp-cocktail-with-fresh-tomato-cocktail-sauce-FT-RECIPE0822-2000-c40f2d7d2c6a47069c54cd7a180cbc46.jpg)
Give shrimp cocktail a seasonal, smoky upgrade with this recipe, an ideal appetizer for summer dinner parties and cookouts. The shrimp are marinated in a bright lemon-garlic mixture that gets a kick from crushed red pepper. The cocktail sauce echoes the lemony notes from the shrimp and features a combination of fresh tomato and smoked sun-dried tomatoes.
Brussels Sprouts Baba Ghanoush
![Brussels Sprouts Baba Ghanoush](https://www.foodandwine.com/thmb/LQkverVdSnuHNLGHW0fAtS0GkPk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/brussels-sprouts-baba-ghanoush-ft-MAG1218-3ea1aed2a32f4496a28aeb7508406dc2.jpg)
After a whirl in the food processor, brussels sprouts and tahini come together to form a creamy dip. Chef Michael Solomonov serves it topped with more roasted brussels sprouts, hazelnuts, and warm pita for dipping at Zahav in Philadelphia.
Salmon Crudo
![Salmon-Coconut Crudo Is the Perfect Winter Appetizer](https://www.foodandwine.com/thmb/Yi5KIQNkQAeOR8glyFOkYkVatZw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Salmon-Coconut-Crudo-Is-the-Perfect-Winter-Appetizer-FT-RECIPE0224-cea571e0a10f4ce9ae498e4ac6bd9a97.jpg)
Hugh Davison
The combination of raw salmon and citrus shines bright in this eye-catching appetizer from chef Kat Turner of Highly Likely in Los Angeles. Opt for salmon belly if available, as the extra fattiness pairs particularly well with the juicy grapefruit and spicy yuzu kosho, a Japanese condiment made from fermented chiles.
Shakshuka Deviled Eggs
![Shakshuka Deviled Eggs](https://www.foodandwine.com/thmb/vKpHKdV7KBV4B-afqDs9E-5E1XU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/shakshuka-deviled-eggs-FT-RECIPE2020-050431f719a949d1b8d6ae43c839737a.jpg)
Shakshuka meets deviled eggs in this colorful snack. Instead of poaching eggs in a tomato-based sauce, you'll spoon a garlicky, slightly spicy tomato jam flavored with harissa and smoked paprika on top of deviled eggs. The yolks are pureed with mayo and plain yogurt for a creamy, perfectly balanced filling with a little bit of tang.
Tender, Sizzling Hush Puppies
![Hushpuppies](https://www.foodandwine.com/thmb/911XFwycHYCdArBWKRMlnM6o28o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Hush-Puppies-with-Yuzu-KoshoHoney-Butter-FT-RECIPE1023-31414033a8ee40d9adca8ae61675c48a.jpg)
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Chef Joe Kindred channeled childhood memories of eating hush puppies at seafood restaurants to create this recipe with a fluffy interior and a lacy, crisp crust. The secret to the hush puppies’ tender, light crumb? “To keep them extra crispy, I use frozen grated butter gently folded into the batter,” he says.
Tuna-Avocado Ceviche with Salsa Macha
![Tuna-Avocado Ceviche with Salsa Macha](https://www.foodandwine.com/thmb/jmDLKSAA3_3BEenLuomVM4pf0PU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/fwcooks_tunacevichewithsalsamachaftrecipe201963_1-27d80e73e9cd472e8a29b2ba7e9b73a3.jpg)
This ceviche is great on top of tostadas or eaten like poke as an appetizer. And the best part is that you can make the salsa ahead of time, and stir it together with the remaining ingredients just before you're ready to eat.
Bacon-Wrapped Scallops
![Bacon-Wrapped Scallops](https://www.foodandwine.com/thmb/ZufgGNDPs0PGAm5k6QfchQ-06iM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Bacon-Wrapped-Scallops-FT-RECIPE0822-2000-c8db2da365af4192a5d727f4db9b237c.jpg)
These two-bite quintessential cocktail party scallops are easy to prepare and ready in just half an hour. The bacon adds a nice smoky flavor, but you can also make this recipe with prosciutto or pancetta.
Fried Pickle Dip
![Fried Pickle Dip](https://www.foodandwine.com/thmb/VDH_RuJksvvGqgY2NHOXj7zHTKI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Fried-Pickle-Dip-FT-BLOG0424-252719db4e3a42bfbb78d1bb8d03b94d.jpg)
Food & Wine / Photo by Robby Lozano, / Food Styling by Melissa Gray / Prop Styling by Tucker Vines
Tangy from the mix of pickles, pickle brine, sour cream, and buttermilk powder in the ranch seasoning, this dip is definitely for pickle lovers. To mimic the crisp exterior of fried pickles, we used toasted panko that’s both stirred into the dip and sprinkled on top for a delicious crunch.
Garlic-Butter Steak Bites
![Garlic Butter Steak Bites](https://www.foodandwine.com/thmb/UMnIiR7a7oiqwNAbUiMPu5Z7-zg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/garlic-butter-steak-bites-FT-RECIPE0221-8dbce15a089d4fbeac3c6935507d2d4f.jpg)
A pan sauce made from roasted garlic, dry vermouth, butter, and Worcestershire envelops each cube of strip steak, ensuring every bite is as delicious as the last. Serve the steak bites as an appetizer with toothpicks, or enjoy over mashed potatoes or polenta.
Mini Deviled Crab Cornbread Muffins
![Deviled Crab Stuffed Mini Cornbread Muffins](https://www.foodandwine.com/thmb/zt-IVVyguOrbxV1LGtqs6PzMyxw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/deviled-crab-stuffed-mini-cornbread-muffins-FT-RECIPE1020-cae9c6bc9ac340b2a0c0a7dc5a855ca7.jpg)
At his dinner parties in Harlem, chef and cookbook author Alexander Smalls pairs creamy, slightly spicy, fresh deviled crab with tender corn muffins, barely sweetened with brown sugar and studded with corn kernels, for a quick one-bite appetizer.
Masala Mixed Nuts
![Maneet Chauhan's Masala Mixed Nuts](https://www.foodandwine.com/thmb/SlmaKyKop2bJo3Fargcrv2N3kRw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Maneet-Chauhan-Diwali-Celebration-Masala-Mixed-Nuts-FT-BLOG1022-2000-1f04d32cf4714b9a99fdfbccd39ae963.jpg)
Peanuts, cashews, almonds, and walnuts are seasoned with a mix of spices, including mild Kashmiri chile powder and garam masala. You'll find yourself digging into the bowl of these extra crunchy fried nuts over and over again.
Classic Cheese Fondue
![Classic Swiss Cheese Fondue](https://www.foodandwine.com/thmb/CXP1WHFXc0bjDO5Dna1bMdNdhb0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/FAW-recipes-classic-swiss-cheese-fondue-hero-971ba1b08f6947e4b13483cec8c4d521.jpg)
Julia Hartbeck
Steamed red-skinned potato chunks, grilled or toasted Tuscan bread cubes, and pear slices are all great for dipping in fondue cheese, which is ready in 15 minutes if you use a fondue pot or raclette grill.
Chicken Liver Pâté
![How to Make Chicken Liver Pate](https://www.foodandwine.com/thmb/JaI6J1h33rZ69ZvKmIj-EUfnuvM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/FAW-recipes-chicken-liver-pate-march-2007-hero-08-4a4e4823f27b4c93ae233fbbcf89defb.jpg)
Diana Chistruga
Jacques Pépin's classic recipe for chicken liver pâté is silky-smooth, inexpensive, and simple to make — and perfect with a cocktail or glass of wine before a meal. Best of all, it comes together in just minutes.
Tomatillo Toasts with Prosciutto and Manchego
![Tomatillo Toasts with Prosciutto and Manchego](https://www.foodandwine.com/thmb/34C4rEXhiNAw9O2EbXmOBg4NFak=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/tomatillo-toasts-with-prosciutto-and-manchego-XL-RECIPE0817-12c3c088c6b14df8b796bf819f24fedb.jpg)
Inspired by classic pan con tomate, a Spanish dish of bread rubbed with fresh tomato, former F&W culinary director at large Justin Chapple tops crunchy toasted bread with tangy grated tomatillos. To round the toast out, he also adds thin slices of prosciutto and shaved Manchego cheese.
Caviar Waffle Bites
![Caviar Waffle Bites](https://www.foodandwine.com/thmb/rSVj1MgxxoYliUI41EaF-kG9hEM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/caviar-waffle-bites-FT-RECIPE1018-6b91fa67b1fc46e2a04805a6dcc4ca37.jpg)
Instead of serving blini alongside a tin of caviar, Justin Chapple makes these adorable handheld snacks. Waffles are cut into strips, and the pockets are filled with caviar, crème fraîche, and snipped chives to form the perfect pop-in-your-mouth morsel.
Mini Wedge Salads with Anchovy Dressing
![Mini Wedge Salads with Anchovy Dressing](https://www.foodandwine.com/thmb/QMqeiw6zKQFnFT5-W10pflWC08E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/mini-wedge-salads-with-anchovy-dressing-XL-RECIPE1018-73c537e3ba6c4cda9a28cbeb19e82043.jpg)
These mini wedges are coated in a creamy, anchovy-packed dressing and dredged in crunchy panko, making them easy to eat with your hands.
Roasted Tomato-Basil Hummus
![Roasted Tomato Basil Hummus](https://www.foodandwine.com/thmb/TtR9Vi1MwEDPED1axV0mwzJaKp4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/bolla0715-xl-roasted-tomato-basil-hummus-2000-f23052e2b77d4fa0bc33e80a9e2720ef.jpg)
Roasting peak-season tomatoes makes all the difference in this hummus from recipe developer Sarah Bolla. Serve alongside warm pita, or spread it over a flatbread with some toppings for a unique spin on pizza.
Warm Camembert with Wild Mushroom Fricassee
![Warm Camembert with Wild Mushroom Fricassee](https://www.foodandwine.com/thmb/q3mSDI9UGRgfm29mP-5yIQm7m5U=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200610-r-xl-warm-camembert-with-wild-mushroom-fricassee-2000-a8db133914d14f08878fa52619012240.jpg)
Chef Daniel Boulud makes this oozy appetizer with Vacherin Mont-d’Or, a creamy cheese sold at top cheese shops. Camembert is as rich and runny as Vacherin Mont-d’Or, but much easier to find.
Red Wine Bagna Cauda with Crudités
![Red Wine Bagna Cauda with Crudités](https://www.foodandwine.com/thmb/cZPJCdcJ_rCIMigsyB9lE55WG5c=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/HD-200808-r-bagna-crudites-ddbe413d426e420599734dee7d255da9.jpg)
This garnet sauce is chef Chris Cosentino’s take on the classic Piedmontese anchovy and olive oil dip, enriched here with red wine. Italian for “hot bath,” bagna cauda is served warm with crudités. This version, with both oil-packed and marinated anchovies, doubles as a terrific sauce for grilled meat.
Bacon-Wrapped Cherry Peppers
![Bacon-Wrapped Cherry Peppers](https://www.foodandwine.com/thmb/cjhx2svcyxS13ftFenBJVgfdAYU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201305-xl-bacon-wrapped-cherry-peppers-2000-5b5eed571368487c81fb60d51a2aa94e.jpg)
This genius hors d'oeuvre from 2005 F&W Best New Chef Colby Garrelts calls for just three ingredients. The recipe comes together in only half an hour and can be made ahead of time, so it's great for parties.
Grilled Squash Ribbons and Prosciutto with Mint Dressing
![Grilled Squash Ribbons and Prosciutto with Mint Dressing](https://www.foodandwine.com/thmb/MtuG4vBGbc5sKxfyqkZ3zxzhezM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201109-xl-grilled-squash-ribbons-and-prosciutto-with-mint-dressing-2000-721063416246460c9ecb9355507efee6.jpg)
The edges of these zucchini and summer squash ribbons become wonderfully charred and crisp when grilled.
Popcorn with Sesame-Glazed Pistachios
![Popcorn with Sesame-Glazed Pistachios](https://www.foodandwine.com/thmb/A_tGYRKfQdtu2cG7LIsQDoUhB0E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/RECIPE1215-XL-popcorn-with-sesame-glazed-pistachios-f8968e97943d4db4a1811fe12b80c5a3.jpg)
Mixing popcorn with glazed pistachios creates a sweet-salty snack that's fantastic with cocktails.