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A mixture of red sweet pepper, fresh corn, onion, and basil tops easy-to-make corn cakes.
These are deviled eggs at their easiest -- no messy mashing and filling. Yolks stay intact -- and sunny yellow -- when sliced and layered over Dijon mayo and toast. A dusting of paprika hints at the classic side dish.
For a fresh summer snack, layer toasted bruschetta with juicy strawberries, creamy goat cheese, and peppery greens.
Two much-loved contemporary appetizers -- hot artichoke dip and stuffed potato skins -- come together in one great nibble. New potatoes and a sprightly gremolata update this dynamic duo. These can be made through step 2, refrigerated, and baked off the day of the party.
Ground chipotle pepper is merely dried smoked jalapeno peppers that have been finely ground. These can be made up to two days ahead and refrigerated. Before serving, make sure to give them enough time to get to room temperature.
A 1/4-cup ice-cream scoop is a quick and convenient tool to ensure exactly the right amount of filling in each croissant. You can find scoops of various sizes at kitchenware shops. To make this even easier, put the croissants on one platter and the chicken salad in a bowl and let your guests serve themselves.
This stir-together treat delivers big peanut flavor with a hint of heat. The dip takes just minutes to prepare.
Make this salsa up to three days ahead. Charring tomatoes and peppers gives this salsa a unique flavor. For less work, consider substituting canned "fire-roasted" tomatoes in place of the fresh tomatoes. They come in different flavored varieties.
Make these appetizers yourself or put out all the fixings and have everyone create their own. Use plain, whole wheat, or colorful spinach or tomato tortillas to wrap up these unique bundles of flavor.
This gussied-up hummus is wonderful and easy as could be to make. Serve with bread, crackers, pitas, or an array of fresh vegetables. If you don't have basil, parsley and a hint of mint is a good substitution.