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Appetizers and Snacks

A collection of recipes for various appetizers, snack foods, nibbles, and bites.
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An easy, great tasting appetizer! From Simple & Delicious.

Recipe #378647

I made these for Christmas 2005 with my daughter. She enjoyed making and eating them. The plate was empty in a few minutes. This recipe came from a little book called 'Bites' by The Australian Women's Weekly - Creative food

Recipe #184466

A delectable tangy topping of Cheddar cheese, chopped olives, sun-dried tomatoes with cherry tomatoes - melted on little toasted bread rounds! Perfect for all types of parties, buffets, nibbles, Hors D'oeuvres, starters and aperitif snacks! I make up my toasted bread rounds ahead of time and store them in an airtight tin; the cheese rarebit mixture can also be made ahead, you just need to spread it on top of the toasted bread rounds and then pop them in the oven for 5 to 8 minutes. Perfect, tasty and very elegant! I usually use green olives, as I prefer the flavour when mixed with the cheese and tomatoes - but you could use black olives if you wish. I also use pimento stuffed olives to great effect, I am sure that almond stuffed olives would also be wonderful. Try to use a good quality thick sliced loaf of bread for the toasted bread rounds - it makes such a difference to the finished taste. This recipe is easily doubled or trebled for larger gatherings!

Recipe #268437

6 Reviews |  By KelBel

Addicting with chips and carrots. Thin with a little milk to use on a salad.

Recipe #315671

From TOH magazine. Looks like a delicious appetizer or snack!

Recipe #372711

A fun variation on nachos! I adapted this to our tastes from a recipe card found at the grocery store. I love how filling it is, so it could be used as an appetizer or as a hardy snack... even a meal with a lovely salad!

Recipe #350781

13 Reviews |  By KelBel

This is an easier, lower fat version of my favorite Chinese appetizer.

Recipe #172383

Another recipe from Penelope Casas' "Tapas: The Little Dishes of Spain". This is best made several days in advance; I try to make it about a week before. She says it will keep for weeks in the refrigerator; mine never make it that long. As with her other recipes, try to use Spanish ingredients when available for the most authentic flavor. Times are approximate.

Recipe #332755

From Penelope Casas' "Tapas: The Little Dishes of Spain". A fabulous tapas recipe for those who love green olives and thyme! The recipe should be made several days ahead to allow time for the flavors to develop--I aim for about a week ahead. Times are estimated.

Recipe #332759

From "Tapas" The Little Dishes of Spain" by Penelope Casas. The recipe doesn't specify hot- or cold-smoked salmon; I use hot-smoked. If you make a lot, it looks attractive to use a mix of endive and raddicchio leaves (the kind shaped like endive, not the round heads). Simple, quick, and delicious tapas recipe. Can be made ahead and refrigerated for a short while (cover with a damp paper towel to keep leaves crisp); best served at room temperature or very slightly chilled. Times are estimated.

Recipe #332762

Yet another tapas recipe from Penelope Casas' "Tapas: The Little Dishes of Spain". A great, hearty tapas for those who like anchovies. Times are estimated.

Recipe #332763

Tapas recipe from Penelope Casas' "Tapas: The Little Dishes of Spain". She recommends using wild mushrooms such as boletus or chantarelles, but she says you can use cultivated mushrooms too (either white or cremini). Leave the mushrooms whole if tiny; otherwise halve or quarter (depending on size). Times are estimated.

Recipe #332765

These hearty sandwiches are great for holiday parties or any get-together. Recipe is from Taste of Home. This requires no cooking time. These can be made the day before. They need to refrigerate overnight (not included in prep time).

Recipe #341019

Serve with crackers.

Recipe #276786

From Penelope Casas' book "Tapas: The Little Dishes of Spain". One of our favorites from this book. I don't make it often as it is quite rich, but when I do, I usually make a large batch and serve it as a meal along with some fresh bread and a green salad. Try to use a Spanish wine, if possible, and Spanish olive oil if you can find it, for the most authentic flavor. Times are estimates; numbers of servings are for tapas/appetizers. A hearty choice for a tapas party.

Recipe #332752

30 Reviews |  By kenk

"Tapas, The Little Dishes of Spain" By Penelope Cases Alfred A. Knopf 1986 This book contains more than 200 recipes for tapas. The word "tapa" in Spanish means top or cover( there are other meanings) Spain has many bars one for every 120 persons. They are usually small and run by families. Coffee, water, soft drinks and liquor. They serve food also. They have the time and ingredients for these small dishes. In the early days tapas were served on small dishes placed as a cover over drinks. The tapas were small and sometimes they were free or sold for a small price. Today the dishes are larger and expensive. (4) recipes of the most commonly found tapas all over Spain

Recipe #346

1 Reviews |  By Luschka

I served this at a Christmas dinner that I co-catered. It went down amazingly well, even the children liked it. We served it with parsley butter (fresh parsley blended in butter) and melba toast and french bread. I can't recommend it highly enough. Cooking time is setting time. Let me know what you think...

Recipe #270858

I thought this recipe sounded really good. Instead of your usual cheese ball, I thought the presentation of this would be really unique-salmon truffles?! I found this recipe in our weekly grocery flyer. The recipes it posts are always great!

Recipe #106409

a 2004 Pillsbury Bake-Off winner

Recipe #203515

9 Reviews |  By Bev

Delicious dip to serve with fresh vegetables.

Recipe #21005

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