Category: Appetizer

Categories
Appetizer Recipes

Bacon-Wrapped Dates with Goat Cheese & Almonds

These are one of those appetizers that never really go out of style – plus they’re always a crowd pleaser!

Sweet dates, creamy goat cheese, and crisp bacon — it’s a combination that just works.

This is one of the more classic pieces of the menu — and sometimes that’s exactly what you need.

When everything else is a little more involved, having something familiar and reliable helps balance the table.

These dates were part of my Masters Champions Dinner recreation.

Serve alongside:

• Panko Crusted Shrimp
• Beef Sliders
• Plum & Ricotta Toasts

See the full menu here.

Bacon-Wrapped Dates with Goat Cheese & Almonds

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer
Servings 18 stuffed dates

Ingredients
  

  • 18 Medjool dates pitted
  • 4 oz goat cheese softened
  • 9 strips thin-cut bacon halved crosswise
  • ¼ cup sliced almonds
  • Flaky salt

Instructions
 

  • Preheat oven to 400°F.
  • Make a small slit in each date and stuff with goat cheese.
  • Wrap each date with a half strip of bacon and secure with a toothpick if needed.
  • Arrange on a parchment-lined baking sheet.
  • Bake 18–22 minutes, turning once halfway through, until bacon is crisp and caramelized.
  • Transfer briefly to paper towels, then finish with sliced almonds and a pinch of flaky salt.
Categories
Appetizer Recipes

Panko Crusted Shrimp with Creamy Spicy Sauce

These are the kind of appetizer that disappear almost immediately.

Crispy, golden shrimp with a creamy, slightly spicy sauce — simple, familiar, and exactly what you want on a table with a lot going on. They’re not subtle. But they don’t need to be.

These shrimp were part of my Masters Champions Dinner recreation.

Serve alongside:

• Beef Sliders
• Bacon-Wrapped Dates
• Plum & Ricotta Toasts

See the full menu here.

This is one of the more straightforward dishes on the table. Crispy shrimp, a good sauce — nothing complicated. And in a menu that leans heavier and more indulgent, that simplicity works in its favor.

Panko Crusted Shrimp with Spicy Creamy Sauce

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 people

Ingredients
  

Shrimp

  • 1.5 lbs large shrimp 16/20, peeled and deveined, tails on
  • 1 cup panko breadcrumbs
  • 2 tablespoons butter
  • ½ cup all-purpose flour
  • 2 eggs beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne
  • Kosher salt
  • Olive oil spray or olive oil, see notes

Spicy Creamy Sauce

  • ½ cup mayonnaise
  • 2 tablespoons sriracha
  • 1 tablespoon lime juice
  • 1 clove garlic minced
  • 1 teaspoon honey
  • Salt to taste

Instructions
 

Make the Spicy Creamy Sauce

  • Whisk all ingredients together and refrigerate. It gets better as it sits.

Prep the Panko

  • Melt butter in a skillet over medium heat.
  • Add panko and stir constantly until golden brown, about 3–4 minutes.
  • Transfer to a plate and let cool.

Bread the Shrimp

  • Season flour with garlic powder, paprika, cayenne, and salt.
  • Set up a breading station: flour, eggs, toasted panko.
  • Dredge shrimp in flour, dip in egg, then press into panko.
  • Place on a parchment-lined sheet pan.

On the Day Of

  • Preheat oven to 425°F.
  • Lightly spray shrimp with olive oil.
  • Bake 8–10 minutes until golden and cooked through. (see notes)
  • Serve immediately with sauce.

Notes

Alternatively, you can fry the shrimp in oil as I have in the pictures. Baking is obviously a little lighter, but frying gives you an excellent crispy crust! 
Categories
Appetizer Recipes

Beef Sliders with Caramelized Onion Jam & Roasted Garlic Aioli

These were one of the more indulgent parts of the menu — and easily one of the first things to disappear. Juicy beef, melted cheese, a deep, jammy onion layer, and roasted garlic aioli — all tucked into soft slider buns.

They’re rich. A little over the top. And exactly what you want in a slider.

hese were one of the more indulgent parts of the menu — and easily one of the first things to disappear.

Juicy beef, melted cheese, a deep, jammy onion layer, and roasted garlic aioli — all tucked into soft brioche buns.

They’re rich. A little over the top. And exactly what you want in a slider.

You’ll notice on Rory’s menu, he has elk sliders – I made the choice to swap for beef since it tends to be more accessible than elk, but feel free to swap for your preferred ground meat, just adjust cook times accordingly.

Pair It With

These sliders were part of my Masters Champions Dinner recreation.

Serve alongside:

• Panko Crusted Shrimp
• Bacon-Wrapped Dates
• Plum & Ricotta Toasts

See the full menu here.

Beef Sliders with Caramelized Onion Jam & Roasted Garlic Aioli

Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes

Ingredients
  

For the Sliders

  • 1.5 lbs ground beef 80/20
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 12 small brioche slider buns
  • 4 oz aged cheddar or gruyere sliced

Caramelized Onion Jam

  • 3 large yellow onions thinly sliced
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 tablespoon brown sugar
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon fresh thyme
  • Salt and pepper

Roasted Garlic Aioli

  • 1 head garlic
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper

Instructions
 

Onion Jam

  • Melt butter and olive oil in a wide pan over medium-low heat. Add onions and a pinch of salt.
  • Cook slowly, stirring occasionally, for 45–60 minutes until deeply golden and jammy.
  • Add brown sugar, balsamic vinegar, and thyme. Cook 5 more minutes until thick and glossy.
  • Let cool and refrigerate.

Roasted Garlic Aioli

  • Preheat oven to 400°F. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast 40–45 minutes until soft.
  • Squeeze garlic into a bowl and mash into a paste.
  • Whisk with mayonnaise, lemon juice, and Dijon. Season to taste.

Sliders

  • Form beef into 12 small patties, slightly wider than the buns. Season both sides.
  • Cook in a hot skillet or on a griddle, about 2–3 minutes per side.
  • Add cheese in the final minute and cover briefly to melt.
  • Toast buns lightly.
Categories
Appetizer Recipes

Ricotta Toasts with Plums, Balsamic & Hot Honey

This was one of the simpler pieces of the menu, and in general a great, easy appetizer to have on hand and put your own spin on. A whipped ricotta base is great for so many different toppings!

The original version used peaches, but I swapped in plums instead since peaches are just not available here right now and I didn’t love the idea of swapping canned peaches for fresh.

Layered over whipped ricotta with balsamic and hot honey, it’s the kind of bite that works well at the beginning of a meal — light, a little bright, and easy to pass around.

Why This Works for Hosting

When you’re building out a heavier menu, the first few bites matter. You want something that:

• feels fresh
• doesn’t require much effort
• can be assembled quickly
• balances what’s coming next

These toasts do exactly that, they’re simple, but they set the tone.

Pair It With

These toasts were part of my Masters Champions Dinner recreation.

Serve alongside:

• Panko Crusted Shrimp
• Bacon-Wrapped Dates
• Beef Sliders

See the full menu here.

Ricotta Toasts with Plums, Balsamic & Hot Honey

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6 toasts

Ingredients
  

Toasted Baguette

  • 1 baguette sliced into 1-inch pieces
  • 4 tablespoons softened butter
  • Flaky salt

Ricotta Topping

  • Ricotta
  • 1 cup whole milk ricotta
  • 2 tablespoons olive oil
  • Zest of ½ lemon
  • Salt and pepper

Topping

  • 2-3 ripe plums thinly sliced
  • 2 tablespoons balsamic glaze
  • 2 tablespoons hot honey
  • Fresh basil leaves torn
  • Flaky salt

Instructions
 

  • Preheat oven to 400°F.
  • Spread butter on both sides of the baguette slices and sprinkle lightly with flaky salt.
  • Arrange on a parchment-lined baking sheet and toast for about 10 minutes, until golden.
  • In a food processor or blender, combine ricotta, olive oil, lemon zest, salt, and pepper. Blend until smooth and lightly whipped.
  • Let the toast cool slightly, then spread generously with whipped ricotta.
  • Layer peach slices on top.
  • Drizzle with balsamic glaze and hot honey. Finish with torn basil and flaky salt.
  • Serve immediately.

Notes

To make ahead, you can:
• whip the ricotta in advance
• slice the peaches shortly before serving
• toast the bread just ahead of guests arriving
Assemble right before serving so everything stays crisp.
Categories
Appetizer Recipes

Whipped Goat Cheese with Hot Honey

There’s something about a whipped cheese on a table that immediately sets the tone.

It’s simple, but it feels thoughtful. Something to gather around while glasses are poured and the rest of the meal comes together.

This version — goat cheese with hot honey and pistachios — hits that balance perfectly. Creamy, slightly tangy, a little sweet, a little heat.

It’s the kind of starter I come back to again and again.

Why This Works for Hosting

Every menu benefits from a first bite.

Something guests can snack on as they arrive. Something that gives the table a sense of ease before the meal really begins.

This works because:

• It can be made entirely ahead
• It requires no reheating
• It feels elevated with very little effort
• It pairs beautifully with bread and fresh vegetables

It’s low lift, high impact.

Pair It With

This is the starter for my Spring Easter Dinner Party Menu.

Serve it alongside:

• Shaved Asparagus & Fennel Salad
• Roasted Pork with Spring Herb Sauce
• Spring Farro with Lemon & Herbs

Whipped Goat Cheese with Hot Honey

Print Recipe
Prep Time 10 minutes
Servings 6 people

Equipment

  • food processor

Ingredients
  

  • 10 oz goat cheese
  • 4 oz cream cheese softened
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • Zest of 1 lemon
  • To finish:
  • 2 tablespoons hot honey
  • ⅓ cup chopped pistachios
  • Flaky salt
  • Olive oil for drizzling
  • Serve with:
  • grilled or toasted sourdough
  • radishes
  • snap peas

Instructions
 

  • In a food processor, blend goat cheese, cream cheese, olive oil, honey, and lemon zest until smooth and creamy.
  • Spread into a shallow serving bowl.
  • Drizzle with hot honey.
  • Top with chopped pistachios and flaky salt.
  • Finish with a drizzle of olive oil.
  • Serve at room temperature.
Categories
Appetizer Recipes Salad Side Dish

Shaved Asparagus and Fennel Salad with Parmesan and Almonds

This is the kind of salad I come back to every spring.

Light, crisp, and just a little bit unexpected — shaved asparagus and fennel create a texture that feels more composed than a traditional salad, but just as easy to put together.

It’s fresh without being fussy.

And when you’re hosting, that’s exactly what you want.

asparagus and fennel salad in plate on table

Why This Works for Hosting

When I’m building a menu, I always want one dish that brings brightness to the table.

This salad does that effortlessly.

The asparagus and fennel are shaved thin, so they feel delicate rather than heavy. The parmesan adds a salty richness, and the almonds bring just enough crunch to keep things interesting.

It balances richer dishes beautifully — especially something like roasted pork or chicken.

thinly slicing fennel

Make-Ahead Notes

You can:

• shave the asparagus and fennel a few hours in advance and store in ice water
• prepare the vinaigrette ahead of time

Wait to dress and assemble the salad until just before serving so everything stays crisp.

Hosting Tip

Shaving the vegetables instead of chopping them changes the entire feel of the dish.

It makes the salad lighter, more delicate, and more aligned with a spring table.

Small decisions like that are what make a menu feel intentional.

asparagus and fennel salad in plate on table

Pair It With

This salad is part of my Spring Easter Dinner Party Menu.

It pairs especially well with:

• Roasted Pork with Spring Herb Sauce
• Spring Farro with Lemon & Herbs
• Whipped Goat Cheese with Hot Honey

Shaved Asparagus & Fennel Salad

A light and elegant spring salad with shaved asparagus, fennel, parmesan, and toasted almonds.
Print Recipe
Prep Time 15 minutes
Course Appetizer, Salad
Servings 6 people

Ingredients
  

  • 1 bunch asparagus
  • 1 fennel bulb
  • 1/4 cup shaved parmesan
  • 1/4 cup toasted sliced almonds
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp orange juice

Instructions
 

  • Use a vegetable peeler to shave asparagus into thin ribbons.
  • Thinly slice fennel.
  • In a bowl, whisk olive oil, lemon juice, orange juice, salt, and pepper.
  • Toss vegetables in dressing.
  • Top with parmesan and almonds before serving.
Categories
Appetizer

How to Upgrade Store Bought Guacamole

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Store bought is always fine! But sometimes, we can make it a little better. Guacamole is definitely one of those, especially when you can’t get your hands on enough ripe avocados to make it all from scratch yourself.

Jump to Recipe

First, you’ll start with your store bought base; then you’ll mash up some just ripe avocados (also fully ripe, totally fine). To that, you add salt, chopped tomatoes, red onion, cilantro (if you like it, if you don’t just skip it), and lime juice. Stir it all together and then add that to your store bought guac. Mix it all together!

And then we dress it up! I added some chopped onion, pickled onion, cilantro, charred corn and cojita to the top. It was SUCH a hit!

How to Dress Up Store Bought Guacamole

Print Recipe
Course Appetizer

Ingredients
  

  • 2 just ripe or ripe avocados
  • 1/4 c chopped tomatoes
  • 1/8 c chopped red onion
  • 1/8 c chopped cilantro leave it out if you don't like it!
  • 1/2 lime, juiced
  • salt, to taste
  • 1 container of store bought guacamole
  • for optional garnish: chopped tomatoes, cilantro, pickled onions, cojita, charred corn, more salt

Instructions
 

  • Combine all your ingredients in a medium bowl with your store bought guacamole. Adjust for salt and lime juice.
  • Add optional garnishes and serve!
Categories
Appetizer

Pan Con Tomate for a Quick and Easy Appetizer Idea

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Jump to Recipe

Of all the things I put together for our little cinco de mayo dinner party this weekend, the pan con tomate was one of the favorites! For good reason – the bread is perfectly crunchy without hurting your mouth, the tomatoes are bringing in tomato season, and salty, savory, the olive oil is velvety. Highly recommend. We may or may not have had these two days in a row!

It’s pretty simple to make. I recommend making the tomato mixture ahead and letting it hang out in the fridge for a few hours. Bring it to room temp before serving. You can also make it and enjoy right away, but those flavors really do develop after a bit of time.

I always laugh when Ina says “use the good olive oil!” – like, why are we contemplating anything other than good olive oil? But truly in a simple dish like this, a good quality olive oil is important. I’m a big fan of Graza Drizzle finishing oil – the price is solid and the quality is really wonderful – very flavorful. I get mine at Whole Foods!

Pan con Tomate

Perfect idea for a quick and easy appetizer or side dish.
Print Recipe Pin Recipe
Cook Time 20 minutes
Course Appetizer
Servings 12 toasts

Ingredients
  

Toasts

  • 12 slices ciabatta bread, about 1" thick
  • 6 tbsp butter (or more based on your preference)
  • salt, to taste

Tomato Mixture

  • 1 large beefsteak tomato
  • 1 large clove of garlic
  • 1-2 tbsp salt, or more, to taste
  • 1 pinch pepper, or more, to taste
  • 1 tbsp good quality extra virgin olive oil, plus more for garnish (optional)
  • finishing salt, like maldon, for garnish, optional

Instructions
 

  • Preheat oven to 400 degrees. Prepare a baking sheet with foil and oil spray.
  • Slice ciabatta and spread 1/2 tbsp of butter on each side (or more. to be honest, I just eyeballed it all).
  • Pop bread into the oven for about 20 minutes, or until bread reaches desired color (I wanted to get that rich, golden color throughout the whole toast).
  • While the bread is in the oven, slice the bottom of your tomato and grate it against a box grater into a bowl.
  • Once done, microplane one large garlic clove into the mixture.
  • Add the olive oil, salt, pepper and stir well to combine. Taste for salt and pepper.
  • Top each piece of bread with about a tbsp of the tomato mixture, top with some crunchy salt and a little more olive oil for garnish.
  • See notes about making this ahead.

Notes

If you want to make this ahead, assemble the tomato mixture the day or a few hours before and cover and place in the fridge. The tomato mixture gets more flavorful the longer it sits. 
You’ll want your tomato mixture to be room temperature, so remove from the fridge when you start heating up the bread. Once the bread is done, top with your now room-temp tomato mixture and a dash more olive oil. Enjoy! 
Categories
Appetizer Lunch Recipes Salad Side Dish Snack

Peach & Burrata Salads with Rosé Vinaigrette

Now that summer is in full swing – heat and crazy storms and all – I can’t get enough of peaches, watermelon and grilling. So I guess expect a whole lot of that? The whole house – myself, hubby and Harper – were all loving this peach and burrata salad with rosé vinaigrette I made this week.

The peaches were so juicy and bursting with flavor. Harper kept running around with peaches in her hand, asking for more. Hubby and I topped some toasted sourdough with ours while we waited for dinner to come off the grill – it was the perfect appetizer.

Categories
Appetizer Holiday Quick Bites Recipes

Apple Cider Cranberry Sauce & Goat Cheese Crostini Appetizer Recipe

Can I even just tell you guys how much I love appetizers? It’s just my favorite. A cocktail party is my dream. Tapas is so much fun. I just love having lots of little dishes, especially for entertaining. My favorite gatherings I’ve hosted have been ones where we just serve picky food.

So, here’s a new idea for your Thanksgiving or Friendsgiving table – goat cheese crostini topped with apple cider cranberry sauce!

These crostini are toasted in a pan with butter, giving them a gentle crunch with a soft middle. The creaminess of the goat cheese balances the tang in the cranberry sauce. And then, there’s the cranberry sauce. Sweet. Tangy. A little warm, with a hint of cinnamon.

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