Top Appetizers from The Kitchen Ready in 30 Minutes or Less
Party starters don’t have to be complicated, thanks to these speedy ideas.
Fig and Pepita Goat Cheese Log
Consider this the ultimate last-minute appetizer, because opening up the log of goat cheese is just about the most-involved step. Katie Lee tops the creamy, tangy cheese with golden fig jam for sweetness and finishes the dish with shelled pumpkin seeds for welcome crunch.
Get the Recipe: Fig and Pepita Goat Cheese Log
Toasted Ravioli
Jeff Mauro saves time in the kitchen by starting with a package of frozen ravioli to make this 15-minute starter. After breading the cheesy bites, he friends them until they’re golden brown and crispy, then serves them with marinara sauce for dipping.
Get the Recipe: Toasted Ravioli
Guacamole
Just half a serrano chile is enough to add subtle heat to Katie’s 10-minute dip, mixed with a squeeze of fresh lime juice for bright flavor.
Get the Recipe: Guacamole
Zucchini and Goat Cheese Pinwheels
All rolled up into two-bite hors d’oeuvres, Katie’s veggie-forward snacks let zucchini shine, while the creamy, cheesy filling - laced with chewy sun-dried tomatoes and fresh basil - adds heft to the dish.
Get the Recipe: Zucchini and Goat Cheese Pinwheels
Artichoke and Spinach Dip Bread
Inspired by your favorite party dip, this wow-worthy appetizer features a loaf of sourdough bread mounded with a hearty mixture of garlic-laced mayonnaise, tender canned artichokes and chopped spinach. Be sure to cut the slits in the bread only halfway deep, so the filling doesn’t flop out.
Get the Recipe: Artichoke-Spinach Dip Bread
Sunny’s Quick Cheese Puff Squares
Store-bought puff pastry is a timesaving trick that gets Sunny Anderson’s Parmesan-filled bites on the table in a hurry. She tops the dough with a smear of Dijon before sprinkling on the cheese and fresh thyme, then cuts it into squares and bakes until golden brown.
Get the Recipe: Sunny’s Quick Cheese Puff Squares
Shrimp Fritters with Cornichon Dressing
Not simply fried shrimp, Geoffrey Zakarian’s fritters are studded with fresh zucchini, scallions and chopped jalapeno for bold flavor. Follow his lead and balance the richness of the deep-fried flavor with a bright, tangy dipping sauce on the side. Geoffrey’s version boast Dijon, chopped cornichons and fresh herbs.
Get the Recipe: Shrimp Fritters with Cornichon Dressing
Prosciutto-Wrapped Avocado
Ready to eat in only five quick minutes, Marcela Valladolid’s fuss-free bites feature cool, creamy avocado wrapped up in a blanket of salty prosciutto. She dresses up the dish with a spritz of lemon juice and a drizzle of olive oil for refreshing flavor before serving.
Get the Recipe: Prosciutto-Wrapped Avocado
Tomato and Bocconcini Caprese
Similar to a traditional caprese salad, GZ’s easy-to-make plate features juicy fresh tomatoes and plenty of fragrant basil. But instead of sliced mozzarella, he opts for miniature mozzarella balls, called bocconcini, which can be tossed in the salad whole.
Get the Recipe: Tomato and Bocconcini Caprese
Avocado Deviled Eggs
It’s no secret that Katie is a fan of deviled eggs, and here she transforms the classic recipe inot a next-level treat. She fills halved and hollowed hard-boiled eggs with a smooth mixture of mayo and avocado, along with the yolks.
Get the Recipe: Avocado Deviled Eggs
White Bean and Smoked Bacon Dip
Once you’ve crisped the bacon, just add a few ingredients to the food processor; the machine will do the work for you. While the white beans and bacon add contrasting smooth and crunchy textures to this speedy dip, the vinegar and shallots promise bright flavors.
Get the Recipe: White Bean and Smoked Bacon Dip
Shaved Asparagus and Fennel Salad
Geoffrey uses a mandoline to turn out super-tin asparagus and fennel shavings in this no-cook salad. For added crunch, he tosses the vegetables with chopped walnuts before finishing this light salad with a lemon-spiked dressing and nutty Parmesan cheese.
Get the Recipe: Shaved Asparagus and Fennel Salad
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