Hors d'Oeuvre Recipes | Leite's Culinaria

Salt Cod and Potato Spread

Aug 24, 2009 by Joyce Goldstein

Salt cod, a favorite in Spain, is folded into a warm mashed potatoes that are spiked with garlic and smoothed with olive oil. Perfect for hors d’oeuvre.

Roquefort and Walnut Shortbreads

Aug 23, 2009 by Orlando Murrin

These Roquefort walnut shortbreads are an elegant appetizer. The shortbreads can also serve as cocktail nibbles. Use a quality Roquefort for best results.

Roasted Sweet and Spicy Nuts

Aug 14, 2009 by David Leite

These sweet and spicy nuts are addictive, so serve with care. The sweet comes from sugar, the spicy is the result of red pepper flakes. Use any kind of nut.

Deviled Eggs

Aug 12, 2009 by Ellie Krieger

These deviled eggs have without a doubt something few deviled eggs have: silky tofu in the filling. These eggs use less mayo, making them healthier.

Wild Mushrooms with Herbed Cheese

Aug 04, 2009 by Sasa Mahr-Batuz | Andy Pforzheimer

A mix of wild mushrooms topped with an herbed cheese filled with parsley, thyme, chives, and garlic makes for a great tapas or starter.

Chinese Tea Eggs

Aug 03, 2009 by Sara Perry

Cooked Chinese tea eggs are lightly cracked then cooked again in Chinese five-spice powder and tea, lending them a marbled look and distinctive flavor.

Herb Omelettes Stuffed with Ricotta

Jul 30, 2009 by Orlando Murrin

These herbed omelettes, flecked with chives and Parmesan cheese, are rolled around a ricotta filling and cut into pieces. The omelets can be made ahead.

Portuguese Green Olive Dip

Jul 20, 2009 by David Leite

For this dip, green olives are stirred into an eggless ‘mayonnaise’ made with milk, oil, anchovies, garlic, and white pepper. A tasty Portuguese olive dip.

Prosciutto Scallop Pops with Lemon Artichoke Pesto

Jul 01, 2009 by Kathy Casey

Plump, juicy scallops are wrapped in Italian ham and grilled to perfection. On top are dollops of an artichoke pesto. An excellent hors d’oeuvre.

Hot Shots

Apr 20, 2009 by Monica Bhide

Golgappas, are a popular street food in India. In this recipe they’re served as a tapa. To eat, just pop one in your mouth and then drink the soup.

Sea Salt and Rosemary Sweet Potato Chips

Nov 16, 2008 by Domenica Marchetti

Unlike humdrum store-bought chips, these have some semblance of sophistication, not to mention healthfulness. And yes, it’s still hard to stop at just one.

Red Pepper Cheesecake

Jun 16, 2008 by Giada de Laurentiis

Red peppers and goat cheese make this savory cheesecake perfect as an appetizer. With an apricot topping, it’s much more than just another cheese course.

Smoked Salmon Canapés with Lemon, Horseradish and Dill

Apr 16, 2008 by Martha Holmberg

These bite-sized puff pastry hors d’oeuvres are filled with smoked salmon, a creamy sauce, horseradish, dill, and capers.

Phyllo Cigars

Apr 16, 2008 by Anne Bramley

Roll up these Greek fillings of lamb and mint or feta cheese and olives in phyllo dough purchased from your grocery store. A simple party appetizer.

Crispy Parmigiano Flatbread

Apr 16, 2008 by Cathy Mantuano | Tony Mantuano

This crispy flatbread owes its cheesy flavor to Parmigiano-Reggiano cheese. Roll the dough by hand or through a pasta machine for a thin, crunchy texture.

Chutney-Nut-Stuffed Brie

Apr 16, 2008 by Rebecca Gray

Brie is sliced horizontally and stuffed with a cream cheese, chutney and nut mixture. A sprinkling of almonds completes this decadent party appetizer

Puff Pastry Pizza Squares with Balsamic Duxelles

May 16, 2007 by Kate Heyhoe

Balsamic vinegar and soy sauce flavor the duxelles, a spread of finely chopped and sauteed mushrooms. Puff pastry makes the pizza a snap to assemble.

Mini Veal Meatballs with Caramelized Onions

Apr 16, 2007 by Rick Tramonto

Mini veal meatballs are swathed in creamy, sweet caramelized onions. These mini meatballs are made with some pork for a deep flavor and can be prepared ahead. Definitely party food.