Fast Hors d’Oeuvres

Finger foods…super fast!

Hors d’Oeuvres via @foodandwine.com

Crab-and-avocado toasts
Miso-glazed smoked sable on rice crackers
Smoked shrimp
Bruschetta duet
Salami-eggs canapes
Potato crisps with chive-sour cream dip
Tuna and red pepper mousse toasts
Warm olives with rosemary, garlic and lemon
Bruschetta with mozzarella and smashed fava beans
Deviled-egg spread
Smoked salmon crisps
Caramelized onion dip
Greek salad skewers with anchovy aioli
Buckwheat-cheddar blini with smoked salmon
Sunflower seed and rosemary crackers
Renee’s Latkes
Garlic bread
Sardines with jalapeno cream cheese and cocktail olives
Pancetta-wrapped peaches with basil and aged balsamic
Grilled squash ribbons and prosciutto with mint dressing
Fig-and-stilton squares
Parmesan tuiles with heirloom tomato salad

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Photo Credit: foodandwine.com

Crab-and-Avocado Toasts

Chef Gerard Craft creates a very simple and delicious starter by tossing sweet crabmeat with fresh mint and lime juice, then spooning it over mashed avocado on toast. You can make the toasts or buy store-bought ones to save time.

Miso-Glazed Smoked Sable on Rice Crackers

Rich, oily smoked sable gets a white miso glaze and a sprinkling of sesame seeds.

Smoked Shrimp

One bite of these shrimp and a swig of vodka will instantly transport you to Scandinavia.

Bruschetta Duet

We like the variety here—the same toast spread with two different toppings. The green-olive tapenade, which uses pre-pitted olives, can be made in minutes with a blender or food processor. The sautéed mushroom topping is equally savory hot or at room temperature.

Salami-Egg Canapés

Gustav Klimt and strudel are two icons in chef Kurt Gutenbrunner and food writer Jane Sigal’s Neue Cuisine. The book celebrates Austrian art and recipes like this.

Potato Crisps with Chive-Sour Cream Dip

Grace Parisi makes brilliant use of throw-away potato peels: She deep-fries them until they’re crispy, then sprinkles them with Parmesan. An utterly addictive snack, they’re great with cocktails, beer or wine.