Quick & Easy Appetizers

Give persimmons the creme brulee treatment with a touch of sugar and the kitchen torch, then top with prosciutto for a lovely fall appetizer.

Ensure that you don'tlose a drop of juice by nestling your shellfish in salt. Fill a shallow ovenproof servingdish with coarse salt or sea salt, and place oysters in it as you shuck them. This willprevent them from tipping as you fill theirshells and while you move them in and out ofthe oven. The salt also provides an attractive crystalline backdrop that retains heat.

The canned sardines are coated in cornmeal and fried up in minutes for a delicious appetizer.

These festive, easy appetizers will get the party started.

For many, cilantro is the key to making the best guacamole. Serve this with chips, crackers, or crudites.

Everything you love about deviled eggs but deconstructed into an easier-to-make bite! Spread rice crackers with mayo and mustard, then top with a slice of hard-boiled egg, smoked sweet paprika, and fresh dill.

Coriander seeds are toasted in olive oil until fragrant, then tossed with Castelvetrano olives and bay leaves for this impressive four-ingredient appetizer.

Craving something crunchy? These spicy roasted chickpeas will give you healthy satisfaction without too much salt or saturated fat.

While you can't go wrong with the classic cantaloupe and prosciutto pairing, feel free use any melon and cured meat you like. All the skewers need is a quick turn on the grill, and appetizers are served!

This spicy snack mix features toasted ramen noodles, nuts, cornflakes and freeze-dried peas.

Hearty butternut squash is often roasted as a seasonal side dish, but a whole one might yield too much for a single meal. This double-cheese quesadilla is a great way to use the leftovers.

Toasted bread spread with feta and topped with sliced cucumber makes a cool and refreshing appetizer.

Team pomegranate juice with garlic, orange juice, and chicken broth for a delicious braising liquid.

Chickpeas, once roasted, take on the flavor and texture of nuts, making them a fun snack with drinks. Prepare the simple appetizer in under 15 minutes for any holiday cocktail party.

Our riff on the popular finger food devils on horseback swaps out the traditional prunes and bacon for dried figs and prosciutto and ups the ante with goat cheese. Cut into hearts, the no-cook appetizer works equally well for Halloween as it does for Valentine's Day.

Roasted garlic provides a sweet flavor to spreads, butters, and vinaigrettes.

You can use any type of bread for this recipe. We used anadama bread, which is made with molasses and cornmeal. Serve this with our Potted Crab.

You can serve this recipe as a side (try it with roasted chicken) or as a crostini topping.

This recipe adapted from "Martha Stewart Holiday Party Foods."

Dense in vitamins A, C, and K, fiber, and calcium, kale is one of the healthiest foods you can eat -- and it makes irresistible chips.

A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.

Assemble jolly hors d'oeuvres for a holiday party with kids among the guests. Your kids can be little helpers.

Making these big, pleasantly scraggy crackers involves nothing more elaborate than a basic whole wheat flour dough and a quick toast in the oven. Great on their own, the speckled snacks are even more enticing on a cheese board next to a wheel of something creamy.

The acid in the tomatillos will keep your guacamole bright green even if not serving right away.