10-Minute Appetizers That Look Like They Took Hours

See how to turn ready-made supermarket staples into fancy party food without a lot of effort or money.

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Photo By: Sam Henderson

Photo By: Sam Henderson

Photo By: Sam Henderson

Photo By: Sam Henderson

Photo By: Sam Henderson

Photo By: Sam Henderson

Photo By: Sam Henderson

Salted Caramel Pretzel Brownie Bites

Add one caramel and 1 teaspoon of caramel sauce for each brownie bite to a medium sauce pan. Heat over medium low heat until the caramels are melted. Break pretzel sticks into small pieces. Top each brownie bite with a dollop of melted caramel. While the caramel is still warm add pretzel pieces and a sprinkling of coarse salt or fleur de sel. Cool before serving.

Cranberry Pistachio Chicken Salad Cups

Add 1/2 cup chopped dried cranberries and 1/3 cup chopped pistachios to 1 pound of store bought chicken salad. Fill prepared phyllo dough cups with chicken salad and top with fresh thyme leaves.

Chocolate Hazelnut Crispy Treats

Cut rice cereal treat cubes in half horizontally. Sandwich the cube halves with hazelnut spread and refrigerate. Melt chocolate in a heatproof bowl over simmering water or in the microwave. Coat rice cereal cubes in chocolate and top with half of a toasted hazelnut. Allow to set before serving.

Tomato Basil Ricotta Crostini

Brush store bought croutons with balsamic vinegar. Add a small dollop of fresh ricotta to one side and smooth out with the back of a spoon. Season with a bit of salt and pepper. Roll fresh basil leaves into a cone. Add one fresh basil leaf cone and half of a cherry tomato to each.

Cheesecake with Cranberry Orange Glaze

Add jellied cranberry sauce, the zest and juice of one orange, and 1/4 cup of sugar to a small sauce pan. Cook over medium heat until reduced by half. Press through mesh strainer and pour over a store-bought cheesecake. Top with segments of clementines.

Rosemary Skewered Meatballs

Cook frozen meatballs tossed in two tablespoons of fresh rosemary. Make a dipping sauce with 1/2 cup mayonnaise, 1/2 cup non-fat Greek yogurt, 3 cloves grated garlic, salt, and a few dashes of Worcestershire sauce and hot sauce. Add sauce to the bottoms of tall shot glasses. Make skewers of three meatballs per fresh rosemary stem and add to the glasses.

Chocolate Mousse Mini Croissants

Slice store bought mini croissants in half horizontally. Make chocolate mousse with instant pack and milk. Pipe the mousse onto the bottom halves of the croissants immediately after preparing. Add the tops and refrigerate. Before serving drizzle melted chocolate over the croissants and sprinkle with sliced almonds. Dust with confectioners’ sugar.

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