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Appetizers

Explore 1517 recipes, 3 projects, 89 articles, 72 galleries, 331 videos, and more

Chanterelle and Parmesan Oysters

Ingredients
  • 2 tablespoons unsalted butter
  • 1/4 cup minced shallots
  • 6 ounces chanterelle mushrooms, rinsed, drained, patted dry, and cut into small pieces
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 tablespoons creme fraiche
  • Freshly ground black pepper
  • 1 dozen extra-small (2 to 3 inches long) Pacific oysters, shucked and drained, bottom shells reserved
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
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White-Bean and Caper Crostini

Time:30 mins
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Avocado Deviled Eggs

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Fresh Tomatillo Salsa

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Salt-and-Sugar Pickles

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Pear Pecan Toasts

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Crisped-Prosciutto and Avocado Crostini

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Crostini with Tuna and White Bean Puree

Ingredients
  • 1/4 cup plus 1 tablespoon olive oil, plus more for brushing crostini
  • 2 cloves garlic, peeled and smashed
  • 1 sprig fresh rosemary
  • 1 sprig fresh sage
  • Pinch of crushed red-pepper flakes
  • Coarse salt and freshly ground black pepper
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 teaspoon red-wine vinegar
  • 4 1/4-inch-thick diagonal slices pugliese or country-style bread, halved crosswise
  • 1 (6.3-ounce) can oil-packed Italian tuna
  • 8 Cerignola olives, pitted and thinly sliced
  • 3 tablespoons fresh flat-leaf parsley, coarsely chopped
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Ham-and-Apple Wraps with Dip

Time:15 mins
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Yellow-Pepper Soup

Ingredients
  • 1/2 cup Blond Soffritto Base
  • 3 1/2 pounds yellow peppers (about 7), cored, seeded, and chopped
  • 2 pounds Yukon gold potatoes (about 3 medium), peeled and chopped
  • 2 fresh or dried bay leaves
  • Coarse salt and freshly ground black pepper
  • 1/2 small bunch thyme, tied with kitchen twine, plus leaves for serving
  • 1/2 cup extra-virgin olive oil (optional), plus more for drizzling
  • Croutons, for serving
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