5 Appetizers With 5 Ingredients Or Less


Appetizers are great. In my opinion, they're the best part of the meal in some cases. But it's a total bummer to spend a ton of time crafting the perfect appetizer (on top of making a whole meal). And some appetizers even call for as many different ingredients as the main course does! Um...no thank you.

But never fear. I've got your back. Check out these appetizer options that have FIVE ingredients or less! These guys are super quick and easy. Don't worry though. Just because these are light on the ingredients and prep-work, doesn't mean they're light on flavor or are lacking in the delicious department.

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1. Smoked Salmon Cucumber Rolls

This recipe from Simply Home Cooked is...simply delicious. I love smoked salmon so much and, luckily for me, I don't have to ration it to only breakfast time. These little morsels are delicious any time of day. Creamy and savory, with a little fresh bite from the dill and cucumber...these will be a go-to recipe for entertaining and taking to pot lucks.

- 8oz cream cheese, softened
- 1 large cucumber
- 1 tablespoon fresh dill, chopped
- 2 oz smoke salmon

1. Combine softened cream cheese, chopped dill, and smoked salmon into a smooth spread.
2. Using a vegetable peeler, peel the cucumber into thin strips.
3. Spread the smoked salmon mixture onto each strip and roll up.
4. Serve chilled.

Serving suggestions:*
Severe before a brunch or at a brunch pot-luck. If serving dinner, this would make a nice prelude to a springy, herby dish, like roasted herb chicken with a nice lemon dressed kale salad.

Get the full smoked salmon cucumber roll recipe here.

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2. Bacon Wrapped Grilled Peaches with Balsamic Glaze

Everyone stop. the. presses. This recipe combines everything I love: ripe summertime stone fruit, balsamic, and bacon. I don't know if I can handle this. Sweet from the peaches, savory from the bacon, and the balsamic ties it all together in a beautiful little package that you'll never want to stop eating.

- 4 large peaches
- 12 ounces bacon (The author recommends standard cut bacon rather than thick cut--you don't want to overwhelm those beautiful peaches. After all, they are the anchor for this dish.)
- 60 large basil leaves, plus more for garnish
- Olive oil
- Balsamic glaze (store-bought or see below for homemade recipe)

1. Set a grill to low heat and preheat for 10 minutes or so. Brush the grill grates with a paper towel dabbed in oil. The author used grapeseed oil.
2. Wash and dry peaches. Cut each peach in half and then each half into four quarters. Place one large basil leaf on each side of the peaches. Cut the bacon slices in half. Wrap each peach slice and basil leaves with a slice of bacon. Pin the loose end of the bacon slice with a toothpick. Repeat with the remaining peaches.
3. Brush the bacon-wrapped peaches lightly with olive oil so the bacon doesn't stick to the grill. Grill the peaches until the bacon is cooked, turning so all sides are evenly cooked, about 20 minutes.
4. Transfer to a serving platter and remove toothpicks. Drizzle with balsamic glaze.
5. Serve hot or at room temperature.

To make balsamic glaze:
Combine 1 cup balsamic vinegar and 1/4 cup honey in a small sauce pan. Bring to a boil, then reduce heat to low and simmer for about 25 minutes or until the mixture has reduced by half. Raise temperature to medium-high and cook for another 5 minutes, until thickened to the consistency of syrup, whisking continuously so the mixture doesn't burn. Remove from heat and set aside.

Serving suggestion:
Anytime you fire up the grill.

Get the full bacon wrapped grilled peaches recipe here](http://www.foodiecrush.com/bacon-wrapped-grilled-peaches-with-balsamic-glaze/).

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3. Apple, Brie, and Honey Crostini

Apples and cheese are a totally underrated combination. Apples and cheese and honey...don't even get me started. The author at My Dish Is Bomb describes this app as "tantalizingly sour, sweet, and salty treat" and it will sure to be a crowd pleaser on any table it graces.

- 1 baguette
- 1/4 cup extra virgin olive oil, for brushing - small round of brie, at room temperature
- 1 granny smith apple
- honey, for drizzling

1. Preheat the oven to 375 F. Slice the baguette into 12 pieces about 1/2 inch thick and arrange them on a baking sheet. Brush each slice with olive oil. Bake for 15 minutes or until golden brown, rotating the baking sheet halfway through.
2. While the bread is baking, slice the apple into thin slices and the brie into slightly thicker slices.
3. Place a couple pieces of apple and brie on each crostini. Drizzle each slice with honey. Serve.

Serving suggestions:
This is a great treat to bring to your next book club, garden party, or wedding shower. Also a great treat for any cozy dinner for 2 or 4.

Get the full apple, brie, and crostini recipe here.

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4. Caprese Phyllo Cups

Mmmm there are few things better than a caprese salad with ripe summer time tomatoes. And one of those things is fewer dishes at the end of the night. The recipe takes caprese and makes it mobile. Instead of plate, fork, and knife, this puts everything in it's own tiny edible cup. No utensils required!

- 1/2 cup balsamic vinegar
- 1 (15-count) package of mini phyllo cups (if frozen, prepare as directed per package instructions)
- 15 grape or cherry tomatoes, halved
- 4 ounces fresh mozzarella, diced or torn into small pieces
- 4 large fresh basil pieces, torn into small pieces

1. Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer for about 3-5 minutes, or until reduced by half. Remove from heat.
2. Portion the tomatoes, mozzarella, and fresh basil between the phyllo cups. Drizzle with the reduced balsamic vinegar. Serve immediately.

Serving suggestions:
Before an Italian meal, #obvi. But would also be great before a steak dinner.

Get the full caprese phyllo cup recipe here.

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5. Antipasto Skewers

To be honest, I could make a meal out of antipasto. There's something about nibbling through a plate of cured meats, cheeses, olive, and pickled veggies that's so satisfying. But, as they were intended to be, they are excellent pre-meal appetite whetters. The best part is: your imagination is the limit to what your antipasto skewers are composed of--the varieties are endless.

- 10 cherry tomatoes
- 10 pieces prosciutto (or your favorite cured meat), 2 inches in length each, rolled or folded
- 10 pieces preserved artichoke hearts
- 10 mini mozzarella balls (or any firm enough mild cheese)
- 10 pitted Kalamata olives

For garnish: dried oregano and 10-20 flat-leaf parsley or basil leaves
You'll also need 10 mini wooden skewers.

1. Soak mini wooden skewers in water for one hour. Pat dry before using.
2. Skewer the antipasto ingredients beginning perhaps with the basil or parsley, followed by the larger pieces, like the prosciutto or artichoke hears. Place the olive at the very top of the skewer. If you have more basil or parsley leaves, alternate them on the skewers.
3. Arrange skewers on a serving platter. Sprinkle with a little oregano. Serve cold or at room temperature.

Serving suggestions: Again, these would obviously go well with an Italian meal, but anytime you're cooking on a hot day, these are a great cool option to amp you up for your meal.

Get the full antipasto skewer recipe here.

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