Easy Recipes: Instant Appetizers

Tomato Stacks:

Slice fresh mozzarella and tomatoes. Layer the mozzarella and whole basil leaves between two slices of tomato. Season with salt and pepper and secure with a toothpick.

Cheesy Pitas:

Stuff halved pocket pitas with asiago cheese and sliced scallions. Heat in a toaster oven until the cheese is melted, then slice into wedges.

Taco Dip:

Lightly season softened cream cheese with taco seasoning. Top with shredded lettuce, chopped tomato and shredded cheddar cheese. Serve with tortilla chips.

Tomato Soup Shots:

Warm store-bought tomato soup and divide among shot glasses. Serve each with a melba toast topped with brie cheese.

Parmesan Chips:

Spread heaping tablespoons of grated parmesan cheese on a nonstick baking sheet about an inch apart and bake at 350° until golden-brown, 6 to 8 minutes.

Salad-on-a-Stick:

Skewer cucumber squares, black olives, cut green peppers, cherry tomatoes and cubes of feta cheese. Drizzle with vinaigrette.

Salami Rolls:

Spread slices of genoa salami or sopressata with a thin layer of cream cheese, then roll up and secure with a toothpick. Thread a pitted olive through the toothpick.

Ham-and-Pineapple Bites with Brown-Sugar-Mustard Dip:

Skewer 1-inch pieces of pineapple and 1-inch cubes of deli ham. Mix together mustard, orange juice, brown sugar and a pinch of ground cloves; serve the dip with the skewers.

Seven-Layer Hot Dog Dip:

Layer warmed baked beans, chopped hot dogs, shredded cabbage, chopped tomatoes, ketchup, mustard and relish. Serve with tortilla chips for dipping.

Thai Lettuce Wraps:

Wrap shrimp, some shredded carrot and Thai peanut sauce in boston lettuce leaves and secure with toothpicks.

Mediterranean Cucumber Bites:

Top cucumber rounds with a mixture of Greek-style yogurt, finely chopped sun-dried tomatoes, a pinch of dried oregano and extra-virgin olive oil.

Chip-and-Dip:

Top kettle chips with a small dollop of hummus and a thinly sliced radish round.

Stuffed Cherry Tomatoes:

Puree a can of white beans, a chopped shallot and a small amount of chopped parsley. Stir in extra-virgin olive oil. Dollop the mixture onto halved cherry tomatoes.

Endive Boats:

Separate endive into individual leaves. Spread with softened cream cheese.

Cocktail Skewers:

Thaw frozen, cooked shrimp. Skewer the shrimp and red bell pepper squares and keep chilled. Mix together sour cream, dill and lemon juice; serve the dip with the skewers.

Shrimp Cocktail Shots:

Thin cocktail sauce with lemon juice, fill shot glasses halfway with the mixture and add a celery stick and a tail-on shrimp to each one.

Pear Party:

Core, quarter and slice pears lengthwise. Spread with softened goat cheese, drizzle with honey and garnish with chopped walnuts.

Tomato-and-Watermelon Bruschetta:

Combine equal amounts of chopped grape tomatoes and chopped seedless watermelon; add torn basil, salt and extra-virgin olive oil. Spoon onto toasted baguette slices.

Waffle Bites:

Toast frozen mini waffles and top with a dollop of sour cream, chopped mango, smoked paprika and cayenne pepper.

Strawberry Rolls:

Spread softened strawberry cream cheese on a warmed tortilla and top with thinly sliced strawberries and a squeeze of lime juice. Roll up tightly and slice crosswise; pierce a toothpick through the tortilla on each round to hold together.

Open-Faced Honey-Ricotta Cookies:

Sweeten ricotta cheese with honey and cinnamon. Top vanilla wafers with a teaspoonful of the mixture and toasted pine nuts.

Spicy Nuts:

Toss whole, raw nuts with maple syrup, sesame oil, brown sugar and cayenne pepper and roast in a 375° oven for about 8 minutes.