Simple Party Appetizer Recipes – NYT Cooking

Small bites. Hors d’oeuvres. Fancy snacks. Whatever you call them, appetizers are often the best part of any spread, the event before the event. But they don’t have to be finicky. These are our easiest-ever appetizers that you can make with just three ingredients — most likely ones you already have in your fridge or pantry — and minimal prep.

They’re self-explanatory, and so, so good. Ali Slagle’s recipe calls for store-bought candied nuts, but feel free to make your own. Either way, the effort-to-payoff ratio is worth it.

Recipe: Blue-Cheese-Stuffed Dates

No tortillas chips are involved in these nacho bites from Kristina Felix, but rather thin slices of potato, which are coated in a web of Cheddar that gets deliciously crisp as it melts onto the sheet pan. A pickled jalapeño slice on each coin gives these snacks a briny, spicy bite.

Recipe: Potato Nachos

Having a food processor is the hardest part of this recipe, which simply involves blending ricotta until it reaches an airy, whipped texture. Then, swirl in honey and a spicy condiment of your choice — Ali Slagle recommends Calabrian chile paste, harissa, chile crisp or sambal oelek — et voilà.

Recipe: Hot Honey Whipped Ricotta Dip

Something about these goat cheese truffles from Kristina Felix feels nostalgic yet classic. Honey in the goat cheese mixture gives just a hint of sweetness to the two-bite delights, which make a creative addition to any charcuterie board.

Whether or not you believe pineapple belongs on pizza, there is no doubt that the flavors of sweet pineapple, savory ham and spicy jalapeño are delicious together. Putting the ingredients onto skewers is the most time-consuming part of Ali Slagle’s recipe.

Recipe: Pineapple, Ham and Pickled Jalapeño Bites

Fry these savory plantain fritters twice to ensure maximum crispiness. You truly don’t need anything besides unripe, green plantains, oil, salt and a cup to smash them into shape, as Kiera Wright-Ruiz suggests.

Recipe: Tostones

Frozen phyllo dough, thawed overnight, is the key to these super-simple crackers from Ali Slagle. Simply layer the sheets with butter, cover in your favorite everything seasoning (or whatever you wish), cut and bake.

Recipe: Everything-Spice Phyllo Crackers

These cucumber tea sandwiches from Priya Krishna use only white sandwich bread, generously buttered, and cucumber rounds, salted and drained. Cut off the crusts for fanciness and save them for another occasion. (You could make bread pudding with the scraps, as one commenter suggests.) The smoked salmon sandwiches need only a few more ingredients and are equally delicate and delicious.

Recipe: Tea Sandwiches

For a steakhouse feel at home, char some shishito peppers in a cast-iron skillet and season with flaky salt, a la Ali Slagle. A touch of lemon juice takes them to the next level.

Recipe: Blistered Shishito Peppers

This recipe from Mark Bittman is barely a recipe. Make these if you want to class up any event with just three ingredients: figs, goat cheese and balsamic vinegar for drizzling.

Recipe: Figs Stuffed With Goat Cheese

It’s hard to improve on a classic, but Ali Slagle has some tips: Cut the bacon at a diagonal for optimal wrapping, and start in a cold oven so the bacon fat renders nicely and the dates don’t overcook. The result will never disappoint.

Recipe: Bacon-Wrapped Dates

Pork sausage, Cheddar and Bisquick are all you need to make the ultimate Southern-style appetizer from Julia Reed. Pop some toothpicks next to them and watch them disappear.

Recipe: Sausage Balls

Having a wine night and can’t be bothered to run to the store for accouterments? Bake these crackers from Ali Slagle for any occasion when snacking is on the agenda but time is scant. Treat them as you would another vehicle for dip, like chips, or simply enjoy on their own.

Recipe: Cacio e Pepe Frico

Joan Nathan’s latke recipe, adapted from the chef Nathaniel Wade, provides the perfect potato-y base for your favorite toppings, savory or sweet. Best of all, these can be assembled ahead of time and then fried right before serving.

Recipe: Pure Potato Latkes

These salmon rice balls from Priya Krishna are a superior light bite, portable and delicious. If you don’t like salmon, feel free to explore classic fillings like tuna mayo, fried chicken or any other protein you like.

Recipe: Salmon Onigiri

If you have a can or two of chickpeas in your cabinet, you can make this versatile recipe from J. Kenji López-Alt in five minutes. Adding olive oil, vinegar, shallots and garlic makes the chickpeas flavorful and ready to be piled on crackers, salads and more.

Recipe: Marinated Chickpeas

The focus of these supremely snackable roll-ups from Mark Bittman is the thinly sliced wafers of Parmesan, which are paired with similarly thin slices of prosciutto and dried figs.

Recipe: Prosciutto, Fig and Parmesan Rolls

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.