Quick 20-Minute Party Appetizers

Real Simple Magazine

Recipes for party-worthy finger foods that take 20 minutes or less from start to finish.
By Real Simple Staff

Cheese Quesadillas
Incredibly simple to make, just-from-the-oven cheese quesadillas are always a crowd pleaser.
Serves 8 | Hands-On Time: 10m | Total Time: 15m

Quentin Bacon
Quentin Bacon

Ingredients
-8 8-inch flour tortillas
-2 cups (8 ounces) grated Monterey Jack
-1 12-ounce container refrigerated store-bought salsa

Directions
-Heat broiler.
-Place 2 tortillas on a baking sheet and sprinkle ½ cup of the cheese evenly over each. Top with 2 more tortillas.
-Broil until golden and crisp, 1 to 2 minutes per side.
-Repeat with the remaining tortillas and cheese.
-Cut into triangles and serve with the salsa.

Calories Per Serving: 237

Related: 10 Store-Bought Best Party Appetizers



Chickpea and Mint Crostini
In this no-cook recipe, combine chickpeas with juicy pomegranate seeds and chopped mint for a bright, fresh topping.
Serves 8 | Hands-On Time: 10m | Total Time: 10m

Mikkel Vang
Mikkel Vang

Ingredients
-1 15.5-ounce can chickpeas, rinsed
-1/2 cup pomegranate seeds (from 1 small pomegranate)
-1/4 cup fresh mint, chopped
-2 scallions, chopped
-2 tablespoons extra-virgin olive oil
-Kosher salt and black pepper
-1 small baguette, thinly sliced and toasted

Directions
-In a medium bowl, combine the chickpeas, pomegranate seeds, mint, scallions, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Serve with the bread.

Calories Per Serving: 335

Related: 6 Make-Ahead Party Appetizers


Shrimp With Tarragon Aïoli
Using pre-cooked peeled shrimp drastically cuts down prep time; just whisk the dip ingredients together and serve.
Serves 8 | Hands-On Time: 05m | Total Time: 05m

Jose Picayo
Jose Picayo

Ingredients
-3/4 cup mayonnaise
-1/2 cup dill pickles, finely chopped
-2 tablespoons fresh tarragon, chopped
-kosher salt and black pepper
-1 1/4 pounds cooked peeled and deveined large shrimp
-1 cup store-bought cocktail sauce

Directions
-In a small bowl, combine the mayonnaise, pickles, tarragon, and ¼ teaspoon each salt and pepper. Serve with the shrimp and cocktail sauce.

Calories Per Serving: 252

Related: The Best and Worst Appetizer Choices



Bacon-Wrapped Apricots With Sage
Instead of the usual bacon-wrapped dates, serve this twist which pairs dried apricots with salty bacon.
Makes 24 | Hands-On Time: 20m | Total Time: 20m

Con Poulos
Con Poulos

Ingredients
-24 small fresh sage leaves
-24 large dried apricots
-8 slices bacon, cut crosswise into thirds
-2 tablespoons pure maple syrup
-toothpicks, for serving

Directions
-Heat oven to 375º F. Place a sage leaf on each apricot, wrap with a piece of bacon, and place seam-side down on a baking sheet.
-Bake until the bacon is beginning to crisp, 6 to 8 minutes per side.
-Remove from oven and brush with the maple syrup. Serve with toothpicks.

Calories Per Serving: 99

Related: Stock Your Cocktail Bar


Endive With Ricotta, Almonds, and Raisins
Dress up crisp endive leaves with a creamy ricotta filling for a beautiful handheld appetizer.
Serves 6-8 | Hands-On Time: 10m | Total Time: 10m

Beatriz da Costa
Beatriz da Costa

Ingredients
-1/2 cup unsalted roasted almonds
-1/2 cup golden raisins
-2 tablespoons chopped fresh chives
-3 tablespoons extra-virgin olive oil
-1/8 teaspoon kosher salt
-1/8 teaspoon pepper
-4 endives, ends trimmed and leaves separated
-1 1/2 cups ricotta

Directions
-In a small bowl, combine the almonds, raisins, chives, oil, salt, and pepper.
-Arrange the endive leaves on a plate and top each with a dollop of fresh ricotta and a spoonful of the almond mixture.

Calories Per Serving: 288



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