Super Easy Appetizers That Impress
Super easy appetizers don’t have to be boring! In fact, even with only 3-5 ingredients each, these super easy appetizers are always super stars!
I usually prefer appetizers to main courses. So, when I have parties, many times I do a buffet of all appetizers. It’s great for mingling and grazing throughout the night. No one has ever complained! I’ve even done it for small family dinners.
Most of my go-to appetizers can be made ahead of time, so this makes party day even easier. If it’s a big event, I make them over the course of a couple of weeks, freeze them, and reheat before serving.
Over the years, 3 super easy appetizers have always been on my list: Phyllo Brie Cups, Puff Pastry and Prosciutto Asparagus, and always the biggest hit of the night, Bacon-Wrapped Dates. I’ve had friends drive 120 miles just for these dates that are inspired by a traditional Spanish Tapas!
Don’t get me wrong, I don’t make these because they are super easy appetizers, I make them because they are delicious! The super easy part is an added bonus!
Phyllo Brie Cups Recipe
Makes 24 cups
3/4 cup craisins
8 ounces Brie cheese
6 sheets phyllo dough, defrosted
1/3 cup roasted pecans, chopped
1/2 tablespoons brown sugar
Preheat oven to 375 and spray mini-muffin tin with nonstick olive oil spray.
Soak the craisins in hot water and set aside.
Cut Brie into 24 pieces that are about the same size, and set aside.
Make 2 stacks of 3 phyllo sheets each and cut each one into 16 (4x4).You will have extras incase some tear.
Take each small rectangle of phyllo and place it into the muffin tin. Press down so bottom is flat.
Spray phyllo with olive oil spray. Make sure to get both sides of the phyllo that is above the tin.
Place Brie into each of the phyllo cups.
Sprinkle with pecans, then craisins, then brown sugar.
Bake for approximately 5-7 minutes until phyllo is golden brown and cheese is melted.
Puff Pastry and Prosciutto Asparagus Recipe
24 medium asparagus, trimmed to 6 inches
1 teaspoon olive oil, extra virgin
1/8 teaspoon salt
1/8 teaspoon pepper
12 slices prosciutto
2 sheets puff pastry, defrosted
Preheat oven to 400 and spray 2 baking sheet pans.
Brush the asparagus with olive oil, and season with salt and pepper.
Cut the prosciutto in half so that you have 24 pieces.
4. Keeping the tip of the asparagus exposed, wrap each asparagus in a piece of the prosciutto. If your asparagus are very thin, use two.
5. Cut the puff pastry so you have 24 strips about 1/2 inch wide and 9 inches long.
6. Starting at the top of the prosciutto, wrap the puff pastry around the asparagus so that you see a strip of prosciutto between the dough as you go around.
7. Make sure both ends are on the same side, and put place that side face down on your baking sheet.
8. Bake for approximately 15 minutes until pastry is golden brown.
Bacon-Wrapped Dates Recipe
24 wooden toothpicks
24 large or Medrol dates, pitted
2 ounces Asiago cheese
1 package apple wood smoked bacon
Soak toothpicks in water and set aside.
Preheat oven to 400 degrees.
Line a baking sheet with foil (for easy cleanup).
Place a baking rack on top of foil, and spray it with nonstick cooking spray.
Cut cheese into slivers slightly shorter than the length of the dates.
Stuff each date with one sliver of cheese.
Slice each piece of bacon in half so that you have 24 pieces.
Wrap each date with a piece of bacon.
At the end of the bacon, skewer the date with a toothpick and place it on the rack with that side down.
Bake for approximately 20-25 minutes until bacon is fully cooked.
Let stand 5 minutes or so before eating.
Make these super easy appetizers ahead!
All three of these super easy appetizers can be made days ahead and kept in the refrigerator. To reheat, place them on a baking sheet, and heat in the oven for about 5 minutes at 375. Watch the phyllo closely, it will need the least amount of time. The dates can also be heated in the microwave if that works better for you, but not the other 2.
You can also freeze all 3 super easy appetizers! Just let them defrost completely before heating. Enjoy!