Kaaskroketten (Belgian Cheese Croquettes)
Belgian cheese croquettes with cheddar béchamel and a crisp coating
What makes an appetiser an appetiser
Appetisers usually land in one of two rhythms: pass-around bites that circulate with drinks, or a first course that everyone eats at roughly the same time. Pass-around food needs to be tidy, easy to portion and forgiving if it sits out briefly. A plated starter can be more delicate, but it asks for plates, forks and a moment when everyone is seated.
Think about appetite management. If the main course is substantial, appetisers that lean crisp, fresh or brothy keep the meal feeling paced. If the main course is light, a warmer or more savoury starter can add depth without relying on sheer quantity.
Top picks in Appetizer
Citrus Octopus Salad
Chilled octopus salad with orange, lemon and parsley
Spiced Carrot Soup with Coconut Milk and Lemon
Silky carrot soup finished with coconut milk and lemon
Chimichurri Sauce (Herb and Garlic Sauce)
Parsley and garlic chimichurri with olive oil and red wine vinegar
Mercimek Çorbası (Turkish Red Lentil Soup)
Smooth Turkish red lentil soup with vegetables and lemon
Causa Limeña (Peruvian Layered Potato Dish)
Chilled layered potato dish with chicken, avocado and ají amarillo
Choose by serving style and kitchen workload
For the least last-minute pressure, look for appetisers you can portion ahead: dips, spreads and chilled bites that only need assembling. They suit casual hosting because you can put them out as people arrive and top up as needed.
Warm appetisers often feel more “cooked”, but they demand timing. Choose oven-baked options when you want hands-off heat, or quick pan-fried bites when you can stay near the hob. If you’re serving a plated starter, favour recipes with a clear holding point, such as soup kept hot, or components that can be dressed at the last moment so they stay crisp.
If guests will be standing, prioritise one-bite or two-bite pieces and avoid anything that drips, flakes heavily or needs cutting.
All recipes in Appetizer
Air Fryer Egg Rolls
Air fryer egg rolls are filled with pork, cabbage and carrot.
Salt and Pepper Crispy Tofu
Cornflour-coated tofu fried until crisp, then finished with salt and white pepper
Egg Drop Soup (Dan Hua Tang)
Silky egg drop soup seasoned with soy sauce, sesame oil and spring onion
Ensalada de Nochebuena (Christmas Eve Beetroot, Orange and Jícama Salad)
Mexican beetroot, orange and jícama salad with lettuce, peanuts and lime dressing
Corn and Spinach Tikki (Indian Patties)
Shallow-fried corn, spinach and potato patties with yoghurt and tamarind
Pulpo a la Gallega (Galician Octopus with Potatoes)
Tender octopus with sliced potatoes, finished with sweet paprika, sea salt and olive oil
Light Mercimek Soup (Turkish Red Lentil Soup)
Silky Turkish red lentil soup with carrot, cumin, lemon and olive oil
Tom Yum Goong (Hot and Sour Thai Prawn Soup)
Tom Yum Goong prawn soup with galangal, kaffir lime leaves, mushrooms and coriander
Balancing appetisers with the rest of the menu
Use appetisers to signal the direction of the meal. A bright, acidic bite can make a rich main course feel less heavy; a savoury, salty nibble can make a simple main feel more complete. Try not to repeat the same dominant element twice in a row: if the main course is creamy, keep the starter sharp or crunchy; if the main is grilled and smoky, a cooler starter can reset the palate.
Also consider temperature and pace. A cold appetiser followed by a hot main is straightforward. Two hot courses back-to-back can work, but it helps if the appetiser is small and quick to eat so the table doesn’t cool while you plate the main.
When in doubt, choose one “anchor” appetiser and one lighter nibble rather than several similar bites.
If you want to keep the theme consistent
To keep appetisers aligned with the rest of your spread, it can help to browse by Cuisine for a coherent flavour direction, or by Dish type when you know you want something specific such as a dip, skewer or soup-style starter.
Middle Eastern
Jordanian Zarb (Slow-Cooked Lamb and Spiced Rice)
Slow-cooked lamb with spiced rice and toasted almonds
American
Cajun Blackened Catfish with Coleslaw
Blackened Cajun catfish with quick lemony coleslaw
German
Rheinischer Sauerbraten with Red Cabbage and Potato Dumplings
Marinated beef pot roast with red cabbage and potato dumplings
Italian
Zuppa di Lenticchie con Pancetta (Italian Lentil Soup with Pancetta)
Italian lentil soup with pancetta and rosemary
Curry
Prawn Masala with Curry Leaves and Mustard Seeds
Prawn masala tempered with mustard seeds and curry leaves
Stew
Lentejas Estofadas con Chorizo (Spanish Lentil and Chorizo Stew)
Brown lentil and chorizo stew with bay and smoked paprika
Stew
Menestra de Verduras (Spanish Spring Vegetable Stew)
Spanish vegetable stew with artichokes, asparagus and peas
Casserole
Lasagne al Forno (Baked Lasagne with Beef Ragù and Béchamel)
Baked lasagne layered with beef ragù and béchamel
Frequently asked questions
What’s the difference between an appetiser and a starter?
They overlap. An appetiser is often a small bite served with drinks or before sitting down, while a starter is more commonly a plated first course. Many recipes can work as either depending on portion size and how you serve them.
How do I stop appetisers spoiling everyone’s appetite?
Keep portions small and avoid stacking richness on richness. If your main course is creamy, cheesy or slow-cooked, choose appetisers that are crisp, herby, pickled or broth-based rather than heavy pastries or lots of fried items.
What appetisers are easiest for standing guests?
Look for tidy, self-contained bites: things on toothpicks, small toasts, stuffed vegetables, or firm pieces that don’t drip. Anything that needs cutting or a bowl and spoon tends to slow people down.
Can I serve only appetisers instead of a main course?
Yes, if you build variety into the spread. Aim for a mix of textures and a few more substantial bites alongside lighter, fresher ones, so it eats like a complete meal rather than a single-note snack table.
How do I time warm appetisers without stress?
Choose recipes with a clear holding strategy: oven-baked items that can stay warm briefly, or components you can prep ahead and cook quickly. Avoid anything that turns soggy within minutes unless you can fry or toast right before serving.
Start small, think ahead
Pick appetisers by how they’ll be eaten and what they need from you at the last moment. Once you’ve decided on pass-around bites or a plated first course, the rest of the menu balance becomes much easier to judge.
