DrupalWomenQ-#7881

Does anyone have good ideas for vegetarian appetizers? I am planning a small gathering for about 10 people and want to serve some easy to make apps.

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38 Answers

  1. Menopause Marchesa wrote on :

    If you want a really amazing dip… check out: http://planetpomegranate.com/?page_id=509. Its a roasted pepper, walnut & pomegranate syrup dip from my book “Pomegranates.”. More recipes are available on: http://planetpomegranate.com

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  2. Cindy B. Henderson wrote on :

    Right now we are over run with beautiful cherry tomatoes so we are using them in everything we can. I had just tried this easy recipe and it was simple and so good. We used it on grilled crostini.
    Cherry Tomato Relish
    1/4 cup balsamic vinegar
    4 teaspoons chopped fresh oregano
    3/4 cup olive oil
    1/8 cup drained canned diced mild green chilies
    4 green onions, finely chopped
    4 cups halved cherry tomatoes
    I actually used fresh basil instead of oregano because I had so much and used roasted peppers instead of the green chilies…I wanted to use just what I had in the garden! Another favorite we keep around in the summer is chopped grilled vegetables. When ever I grill I always use up any fresh vegetables I have like yellow squash, eggplant, peppers, tomatoes, onions. I brush with olive oil, grill and later chop and add just a splash of balsamic vinegar and we use it as a salsa, a relish for meats or warm it up and spread it on crusty bread! AHHH!! I just love summertime! Hope this helps you!

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  3. seattlekath wrote on :

    Homemade hummus is easy to make and is SO much better than store-bought! You can make great tomato bruschetta with fresh or canned tomatoes, and homemade guacamole is always a favorite. Recipes here: http://tiny.cc/2ng6l

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  4. Marilyn Laine wrote on :

    Buy a pack of WonTon skins. For stuffing saute in sesame oil shitake mushrooms with green onions,garlic,and optional ginger. Add a tad bit of shoyu. Cool then mix with cream cheese.Stuff skins and fry in veggie oil. Serve with sweet chili sauce or pineapple sweet and sour sauce.

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  5. Chef Karen wrote on :

    How about portabello sliders? Buy large portabello mushrooms, remove stem & carefully remove as much of the gills as possible. Wipe the caps with a damp paper towel to remove any dirt (do not emerse these in water!). Put these in a zip-top bag along with salt & pepper to taste, fresh thyme of basil, a couple tablespoons of balsamic vinegar and 1 tablespoon of olive oil. Toss to coat, let rest in refrigerator overnight; turning bag every few hours. Either grill or pan saute these for 3-4 minutes per side. Now comes the fun part…as soon as you take the caps off the heat, place a slice of fresh mozzerella cheese in the hollowed out space and set aside while cooking remaining caps. When you are ready to serve, cut into quarters. Using a small bun, spread with pesto, top with a mushroom quarter and add a slice of Roma tomato. Put these on a tray and keep them in a warm oven until serving time. If you are not having company, you can eat the mushroom whole on a bigger bun! Enjoy.

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  6. Lonna Kahn wrote on :

    My favorite is a spicy tuna salad, processed to a smooth pate. You could also do the same with any tasty salad: Turn it into pate and serve on small lettuce leaves, or crackers.

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  7. gerdi scheffler wrote on :

    Very simple and very tasty are strawberries, halved and scooped out, with a dab of creme fraiche and a blueberry on top. Decorate the plate with mint leaves.

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  8. Becky Beer wrote on :

    Hummus with a variety of vegetables to dip is always good.Fruit on a stick and dipping sauce of yogurt with jams,preserves,honey or even fresh mint mixed in is easy and tastes good.A variety of cheeses or olives.Again easy. Have fun!

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  9. Diane Goodman wrote on :

    Coat grapes in soft goat cheese and then ground pistachios; skewer antipasto (tortellini, tiny mozzarella ball, marinated mushroom, artichoke heart, cherry tomato, basil leaf…lots of possibilities); samosas (cook cubed potato, peas in curry powder, chili powder, salt–fill small wonton wrap, press into triangle, quick fry in vegetable oil); Carrot Puree on crackers (cook carrots with a piece of fresh ginger; combine in food processor with slivered cooked ginger, a splash of white wine vinegar, spices you like, etc.). Need more? I have so many of these…

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  10. Kathy J Craig wrote on :

    Yes Hummus of many flavors is my favorite vegetarian appetizer. We make tradtional hummus with roasted red peppers, white bean hummus with artichoke, edemame hummus, black bean hummus, etc.

    Hummus is great and can be served with fresh vegetables, stuffed in mushrooms or simply on crustini. For recipes just google hummus and you will find many ideas.

    Caprese Skewers in my other favorite (skewer basil leaf, mozzarella cheese ball (small ones) and cherry tomato. Then top with salt, pepper and olive oil. It is great to serve them on fun or colorful pics.

    I hope this helps.

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  11. DJ Rogers wrote on :

    Aside from the usual peppers, broccoli, carrots, etc. with dip, try some fried zucchini, mushrooms or ochra. Ochra is especially good with a light horseradish dip. Flavored hummus is available in most grocery stores and is great paired with crackers or veggies. Also, as I’m thinking about this, “California Sushi” made with vegetables is also an easy pick-up in the store. If you want somethign a little heavier, go with bruschetta topped with chopped tomatoes, garlic and basil, or goat cheese (if cheese is acceptable) and caramelized onions.
    I hope this gives you some ideas!

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  12. Troye Skipworth wrote on :

    I Love grilled corn salsa’s in the summer and really any time of year. Just grill a couple of ears of corn, cut the grilled corn from the cob. Add onions, jalapenos, green pepper, cilantro and perhaps a little flavored vinegar to keep it all together and you’re good to go. Delish! Serve with chips, pita, whatever makes you happy!

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  13. Sharon Bennetti wrote on :

    A great vegetarian appetizer I have used in the past “Artichoke Hearts”. I take a package of frozen artichoke hearts and place them on a plate. I then brush olive oil & minced fresh garlic on each heart- (2 TBS olive oil and 2 cloves garlic minced), and micro wave the frozen artichoke hearts approximately 4 to 5 minutes. Remove from microwave oven and sprinkle with a good parmesean reggiano grated cheese. Please under the broiler to brown cheese. Serve

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  14. Barbara Luke wrote on :

    Here are a few ideas. 1. Polenta Diamonds- bake polenta in a shallow pan with sun- dried tomato and basil. cut into diamond shape and top with cheese. 2.Mozzarella Crostini- fresh tomatoes, fresh mozzarella and basil on toasted baguettes. 3. Tofu Kebabs- cut tofu into bite size pieces, skewer them, grill just until they turn brown. serve with Thai Chili Sauce. ENJOY!

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  15. Ellen Banta wrote on :

    Gazpacho (serve in a drinking glass), marinate some button mushrooms with lemon juice and herbs,tomato and red pepper tart( can be made the day before and served room temp).

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  16. Margo Taylor wrote on :

    Two super easy ones: 1)Wash and dry endive leaves, spread a little goat cheese on each (unless they’re vegans – then use a vegan spreadable cheese) and pop a praline pecan on top. 2) The night before, spread cream cheese (again, use vegan cheese, if necessary) on a 12″ flour torilla, then spread green or red chile jelly over the cream cheese. Roll tightly, in plastic wrap overnight, and the next day slice in rounds.

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  17. Pookster wrote on :

    check out Heidi Swanson’s website — great vegetarian fair plus a link to her 2 cookbooks. http://www.01cookbooks.com

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  18. Corinne Garrett wrote on :

    Wow – I am going to catalogue some of these great ideas myself! Quick and easy: hummus with pita triangles and/or cucumber rounds. Put out olive tampanade, sun dried tomatoes or sliced cherry tomatoes as additional toppers : do “build your own” or make up a tray ahead of time.

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  19. Jo Ann Graham wrote on :

    Spinach Artichoke Dip

    1 can artichoke hearts, drained and chopped
    1 pkg frozen chopped spinach, drained well and chopped
    2/3 cup shredded Parmesan cheese
    1 clove garlic finely chopped
    1 tsp lemon juice
    1 ½ cups mayonnaise

    Mix all together well and place in a one quart casserole.
    Bake at 350o for 30 minutes.
    Serve hot or cold with vegetable crudités, pita bread triangles, crackers, etc.

    Reply
  20. Jo Ann Graham wrote on :

    Something a little different from the regular crudite vegetable tray. —- Place 2 or 3 tablespoons of ranch, blue cheese or other dip into the bottom of sherry glasses. Then stand up a mixture of carrot, celery, cucumber, summer squash and green, yellow and red pepper sticks in each glass. Display on a pretty tray. It is easier than going back for dip time after time and much neater. Plus every person gets their own appetizer.

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  21. Jo Ann Graham wrote on :

    Brie en Croute – Stuffed Baked Brie

    ½ package frozen puff pastry sheets – 1 sheet
    1 egg
    1 tablespoon water
    ¼ cup toasted sliced almonds
    ¼ cup chopped fresh parsley
    ¼ cup dried cranberries (optional)
    1 pound round of Brie

    Water Crackers
    Sliced apple or pear
    Seedless grapes

    Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400 degrees. Mix egg and water. Unfold pastry on lightly floured surface and roll to a 14 inch square. Cut off corners to make a circle. Sprinkle almonds, parsley and cranberries in center of circle. Place cheese on top of almonds and parsley. Brush edge of circle with egg and water mixture. Fold two opposite sides onto the cheese. Trim remaining two sides to 2 inches from the edge of the cheese and fold up onto the cheese. Press edges to seal. Place seam side down on a baking sheet. Bake for 20 minutes or until golden. Let stand one hour and serve with crackers and fruit.

    Serves 12

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  22. Elise Johnston wrote on :

    Crudites! Cut veggies to bite-size (or slice). Frozen green beans, fresh carrots, colorful peppers, yellow or zucchini squash. Blanch each veggie type in boiling water until just crisp tender (improves flavor and texture). Have ice water bath ready next to stove so stop cooking process and set color. Arrange with olives, cherry tomatoes (gold and red), and serve with hummus, tapenades, vinaigrette dressing. If you are serving ovo-lacto veggie crowd, then ranch dressing or homemade mayonnaise or aoli. Recipes to be found on the web. Using frozen veggies minimizes cutting and gives great results.

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  23. Candy Murphy wrote on :

    I would do a cheese (skip the cheese if you want) and fruit with some jams and variety of crustini’s topped with eggplant, olive, carmelized onion and tomato and fresh herbs, mushrooms. You can have a basket of the crustini’s and bowls of the different toppings. I would serve some delicious sangria to round it out!

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  24. Shirley Farley wrote on :

    Mini Chalupas are both easy and fun. You will need:
    corn tortilla chips-round and flat if you can find them
    1 can low fat refried black beans
    1 Haas avocado
    1 lemon
    finely chopped yellow sweet onion
    salt to taste
    Your favorite salsa or pico de gallo
    If vegan you are through shopping, if vegetarian, add sharp cheddar cheese to the list.

    Spread tortilla rounds (triangles are okay, too) with black beans. These must be low fat or they may contain lard. If they are difficult to spread mix in a small amount of salsa or lemon juice. If vegetarian, top with shredded cheddar and nuke only until the cheese melts. If vegan, omit this step. Peel and seed avocado, mash with a fork, Add juice of half a lemon (or more if needed), minced onion, cilantro if you like it, and salt to taste. Top the mini-chalupa with a spoonful of avocado mixture, leaving a depression for some salsa. Serve and enjoy!

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  25. Carolyn Wispe Burns wrote on :

    Great suggestions fellow FOF’ers. I have made canapes from cucumber rounds instead of bread or crackers and topped with: herbed cream cheese piped thereon and just some fresh herbs sprinkled; a slice of fig over goat cheese; caprese; grilled fruit(peaches or pineapples or apples) with goat cheese. Grilled fruit kebobs are delish – especially with a little balsamic drizzled before or a reduction after grilling. Strawberries and balsamic reductions are fab. I like mixing Greek Yogurt and a flavorful hummus for a dip. I recently mixed Greek yogurt with a package of Trader Joes guacamole that worked really well. Brie cheese – warmed or just at room temp with a spiced cranberry sauce or a fig jam – really any jam is delish – or spiced chopped sauteed apples. Grilled polenta with a sauteed crimini and basil. Actually someone recent just sauteed crimini mushrooms and garlic and served with toothpicks. Good Luck and Enjoy.

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  26. Marcia Robinson wrote on :

    How about guacamole on rice crackers? You can get spicy rice crackers, or plain. You can spice up the guacamole if you’d like. Hummus (with peppers or garlic) and raw vegetables with a dip would work well.

    Reply
  27. Sara Wald wrote on :

    Everyone always loves this easy spinach dip..I like to serve it in a hollowed out bread bowl: http://www.foodnetwork.com/recipes/original-ranch-spinach-dip-recipe/index.html

    Can’t go wrong with Ina’s sundried tomato dip: http://www.foodnetwork.com/recipes/ina-garten/sun-dried-tomato-dip-recipe/index.html

    7-layer mexican dips are always a big hit at my parties too.

    And these pesto palmiers look super fancy but are actually super easy and freeze well! http://www.jasonandshawnda.com/foodiebride/archives/692

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  28. Elizabeth Savoy wrote on :

    Grill eggplant slices and top with feta crumbles, hollow out cherry tomotoes and pipe with hearbed cream cheese. Hope you have a blast.

    Reply
  29. Orelle Jackson wrote on :

    If you like the classic caprese salad (tomato, mozzarella, basil) you can use grape tomatoes, little mozzarella balls and a leaf of basil on a skewer/toothpick. Drizzle with some balsamic and you have a finger food version of the classic salad. Also, if you can find fresh figs, halve them, brush with mild flavored oil and grill (just a couple of minutes) drizzle with good balsamic and top with goat cheese (optional) and some fresh thyme.

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  30. Linda Burkhart wrote on :

    Depending how vegetarian your guests are, an ez ap is dried apricot halves filled with either blue cheese or cream cheese (not whipped) and coconut topped with a pecan half (for blue cheese) or macadamia nut and warmed in the oven at 350 degrees for about 7-10 minutes. Enjoy your gathering!

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  31. Carla Sanchez wrote on :

    Asparagus Cigars! Simiply get phyllo sheet…place an asparagus spear in it..sprinkle with pepper and a bit of grated parmesan cheese….ROLL it up and bake it…..make as many as your guests will eat…you’ll have them begging for more!

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  32. Kathleen Silloway wrote on :

    You can get a pre-prepared bruschetta or ratatouille and spread it atop garlic chips or some other pre-toasted cracker.

    Reply
  33. Ellen Falkenberry wrote on :

    On 1/4 squares of toast, spread goat cheese, top with a basil leaf and 1/2 a cherry tomato.
    Or…
    If it’s a sit down dinner, do a nice cold gazpacho!

    Reply
  34. Proofer4u wrote on :

    Put a dab of cream cheese (fat-free if you want to make these very low-points on WW) on Herb flavored Kellogg’s All-Bran crackers, then top w/ green olive tapenade from Trader Joe’s. They’re delish and nobody will suspect how healthy they are!

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  35. Mary Gobbo wrote on :

    Spinach quiches or spinach pie is always a hit, along with sliced veges with dip; thinly sliced (lengthwise) zucchini spread with cream cheese and herbs and rolled up; deviled eggs is another, depending on how “vegan” they are!

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  36. Beryl Trafton wrote on :

    try spring rolls, they are easy to make, look great on plates and taste wonderful. Also, get some Asian vegetable gyozu from an oriental market

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  37. Karen Smith wrote on :

    Just had a similar gathering; I made fresh hummus to serve with crackers and raw veggies; did a Szechuan tofu dish that folks scooped up in lettuce wraps, and served Bloody Marys on the Hoof: inject cherry tomatoes with vodka, and have guests dip them into a dish of Italian salad dressing mix. I served a bowl of unadulterated tomatoes too — I used yellow tomatoes for that, so they’d be easy to tell apart. Lots of bowls of fruit (blueberries, strawberries and grapes) and nuts too. Hope your bash is a blast!

    Reply
    • Eve Goldman wrote on :

      Never heard of bloody marys on the hoof – love it!!

      Reply
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