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Crostini is the ultimate last-minute party food: You can top toasts with almost anything. Here are 11 new combinations to try, each using 3 or fewer ready-made items you can pick up at your local supermarket. Pick a few, add some wine and you're party-ready.
With beautiful weather comes happy gatherings with friends and family. And what better way to enjoy each other's company than around some delicious dishes?
The Jekyll Island Club Hotel in Jekyll Island, Ga., shares its popular recipe for oysters Rockefeller. This tasty appetizer is easy to make and will win over all your seafood-loving guests.
This appetizer version of the traditional salmon and cream cheese breakfast combination can be made up to 2 days ahead of time for super-easy party prep.
This dip will leave you weak in the knees. The creamy mascarpone folded with large chunks of crabmeat and sweet corn is perfect when baked together until bubbly and hot. Served with toasted crostinis, this dip is perfect for any occasion.
Keep holiday guests satisfied while they wait for dinner to begin with this warm, gooey appetizer. Baked Brie always impresses but its preparation couldn't be easier.
Blackberry Farm in Walland, Tenn., shares a recipe for miniature braised pork belly sandwiches on fresh from-scratch buttermilk biscuits. These delectable finger foods are perfect as mouthwatering appetizers or a light main course option.
Simple to make, but always a big crowd-pleaser. Figs are cooked in port wine for added flavor, stuffed with cheese and wrapped with prosciutto for a savory combination.
Round out an appetizer buffet with these no-cook caprese tomato bites. They're a simple, party-ready alternative to a caprese salad with the same delicious taste.
Blackberry Farm in Walland, Tenn., shares a Smoky Mountain-style recipe for pimento cheese fritters, ideal for serving at casual get-togethers or large dinner parties.
The Fairmont San Francisco's Chef jW Foster shares his signature recipe for chicken liver paté with a sweet sherry, cinnamon and honey-flavored marinade.
These small hors d’oeuvres are so light and refreshing. The cucumbers and crispy wonton cups pack a big crunch perfect for warm weather, and amazing paired with a cold white wine.
The Fairmont San Francisco's Chef jW Foster shares an easy-to-make recipe for tuna tartare with a lemon vinaigrette and garnished with wonton crisps and parsley oil.
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