EASY MARTINI RECIPES

Start your easiest party ever with quick recipes for easy dips, simple spreads, and pick-up bites that can be made ahead or assembled in minutes.

Throwing a party doesn’t have to be stressful. This selection of quick and easy appetizers will have you out of the kitchen in no time, enjoying the fun with your friends and family. Hosting a tailgate event? Country Ham & Biscuits are a delicious way to start the party, and guests can munch throughout the game on easy appetizers such as Easy Party Snack Mix and Peel-and-Eat Shrimp. An outdoor picnic calls for fresh appetizers using garden produce. Whip up a batch of Green Pea Hummus and serve with fresh veggies, or choose Fresh Herb-Tomato Crostini as a tasty way to use what is in your garden. If you need a recipe that you can make ahead or just assemble minutes before your guests arrive, check out this medley of quick and easy appetizers.

Easy party snack mix:

Ingredients

1/2 tablespoon butter 1 cup salted almonds 1 (9.9-oz.) can wasabi peas 2 cups garlic rye chips 1 (8.5-oz.) package sesame sticks

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Nutritional Information

How to Make It

Step 1

Preheat oven to 350°. Melt butter in a 9-inch cake pan in a 350° oven. Add nuts, tossing to coat. Bake 7 minutes or until lightly toasted; remove from oven.

Step 2

Toss together nuts, wasabi peas, garlic rye chips, and sesame sticks in a large bowl. Store in an airtight container up to 1 week.

Step 3

Note: For testing purposes only, we used Hapi Snacks Wasabi Peas, Gardetto’s Special Request Roasted Garlic Rye Chips, and Pepperidge Farm Baked Naturals Toasted Sesame Snack Sticks

Prosciutto-Wrapped Mango Bites

Ingredients

1 ripe mango, peeled 1 1/2 cups loosely packed arugula 1 (1-oz.) package fresh basil 4 very thin prosciutto or country ham slices 1/4 teaspoon coarsely ground pepper

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Nutritional Information

How to Make It

Step 1

Cut mango into 1/4- to 1/2-inch slices (about 16). Place 1 mango slice on top of 3 arugula leaves and 1 to 2 basil leaves.

Step 2

Cut each prosciutto slice lengthwise into 4 strips. Wrap center of each mango bundle with 1 prosciutto strip. Arrange on a serving platter, and sprinkle with pepper.

Step 3

Note: To make ahead, prepare recipe as directed. Cover bites with damp paper towels, and chill 30 minutes.

Step 4

Prosciutto-Wrapped Melon Bites: Substitute half of 1 small cantaloupe or honeydew for mango. Proceed with recipe as directed.

Step 5

Proscuitto-Wrapped Pear Bites: Substitute 1 ripe pear, unpeeled, for mango. Cut pear as directed in Step Toss together pear slices and 1/2 cup lemon-lime soft drink to prevent browning; drain. Proceed with recipe as directed.

Step 6

Proscuitto-Wrapped Apple Bites: Substitute 1 Gala apple, unpeeled, for mango. Cut apple as directed in Step Toss together apple slices and 1/2 cup lemon-lime soft drink to prevent browning; drain. Proceed with recipe as directed.

Step 7

Note: To make ahead, prepare recipe as directed. Cover bites with damp paper towels, and chill 30 minutes.

Bacon-and-Greens Salsa

Ingredients

8 bacon slices 1 (16-oz.) package frozen mixed greens, thawed and drained 1/2 medium-size sweet onion, chopped 1 teaspoon minced garlic 1 1/2 cups frozen corn, thawed 1 serrano chile pepper, minced 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons cider vinegar Pork rinds Sweet potato chips Hot sauce

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How to Make It

Step 1

Cook bacon in a large skillet over medium-high heat 7 to 9 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon.

Step 2

Sauté greens, onion, and garlic in hot drippings 7 to 10 minutes or until tender. Stir in corn and next 3 ingredients, and cook 3 minutes or until thoroughly heated. Remove from heat, and stir in vinegar. Sprinkle with bacon. Serve warm with pork rinds, sweet potato chips, and hot sauce.

Pizza Sticks

Ingredients

1 (12-oz.) refrigerated thin pizza crust 1 (10.5-oz.) container tomato bruschetta topping 1 cup (4 oz.) shredded Italian cheese blend

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How to Make It

Step 1

Top 1 (12-oz.) refrigerated thin pizza crust with 1 (5-oz.) container tomato bruschetta topping. Sprinkle evenly with 1 cup (4 oz.) shredded Italian cheese blend. Bake at 450°, directly on oven rack, 12 minutes or until crust is golden and cheese is bubbly. Cut pizza in half, and cut each half lengthwise into 2-inch strips.

Step 2

Note: For testing purposes only, we used Buitoni Classic Bruschetta.

Mini Caprese Bites

Ingredients

1 pt. grape tomatoes, halved 10 to 14 fresh small mozzarella cheese balls, cut into thirds* 32 (4-inch) wooden skewers** 1/4 cup extra virgin olive oil 2 tablespoons balsamic vinegar 1/4 teaspoon kosher salt 1/4 teaspoon pepper 6 thinly sliced fresh basil leaves Kosher salt and pepper to taste

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How to Make It

Step 1

Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in a shallow serving dish.

Step 2

Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.

Step 3

*1 (8-oz.) package fresh mozzarella, cut into 1/2-inch cubes, may be substituted.

Step 4

**Wooden picks may be substituted.

Chef’s Notes

Grape tomatoes vary in size from week to week at the grocery store; some pints we found had only 24 while others had more than 40. Good news, you should still have enough mozzarella balls because they are generally sold in 8-oz. containers that have more than enough.

Peel-and-Eat Shrimp With Dipping Sauces

Ingredients

1/4 cup Old Bay seasoning 3 pounds unpeeled, large raw shrimp (26/30 count) Garnishes: lemon slices and wedges, fresh parsley sprigs Tangy Garlic Tartar Sauce Smoky Rémoulade Sauce Spicy Cocktail Sauce

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How to Make It

Step 1

Combine 9 cups water and Old Bay seasoning in a Dutch oven. Bring to a boil; add shrimp. Cover, remove from heat, and let stand 15 to 20 minutes or just until shrimp turn pink. Drain well; garnish, if desired. Serve immediately with sauces.

Step 2

Chilled Peel-and-Eat Shrimp With Dipping Sauces: Prepare recipe as directed. Place cooked shrimp in a glass bowl. Cover and chill 2 to 24 hours. Serve with sauces. Prep: 10 min., Cook: 5 min., Chill: 2 hr.