Entertain With Top Appetizer Recipes

For your next get-together, mix and match mingle-friendly small bites to please a crowd.

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Patti's Jumbo Lump Crab Cakes

Add some star power to your party platter with Patti LaBelle's crab cakes.

Get the Recipe: Patti's Jumbo Lump Crab Cakes

Bruschetta Pizzaiola

A cross between bruschetta and pizza, these toasts are topped with fresh mozzarella and cherry tomatoes, then cooked quickly in the oven.

Get the Recipe: Bruschetta Pizzaiola

Risotto Croquettes: Arancini Di Riso

These addictive fried snacks are a great way to use leftover risotto.

Get the Recipe: Risotto Croquettes: Arancini Di Riso

Caprese Salad Skewers

Ditch forks and bowls, and skewer fresh mozzarella, grape tomatoes, basil and croutons for a portable salad.

Get the Recipe: Caprese Salad Skewers

Sausage-Stuffed Mushrooms

Classic Italian flavors like parsley, Parmesan, garlic and mild sausage mixed with cream cheese and breadcrumbs make a quick and easy filling for cremini mushroom caps.

Get the Recipe: Sausage-Stuffed Mushrooms

Leek and Bacon Flatbread

Perfect for any awards show party, this flatbread is heavily favored to win "Flatbread of The Year."

Get the Recipe: Leek and Bacon Flatbread

Chicken Parmesan Sticks

Skip the silverware and serve this statue-worthy version of a comfort food classic.

Get the Recipe: Chicken Parmesan Sticks

Aida's Cucumber-Dill Yogurt Dip

No party is complete without a veggie tray. Make it extra special with Aida Mollenkamp's light and creamy homemade dip.

Get the Recipe: Cucumber-Dill Yogurt Dip

Crab Cakes with Spicy Remoulade

Serrano peppers and a paprika-studded sauce bring the heat to this sizzling party staple.

Get the Recipe: Crab Cakes with Spicy Remoulade

Roasted Tomato Tart

This roasted tomato tart may look like pizza's extra-fancy cousin, but it's actually super-easy to make. Thanks, puff pastry!

Get the Recipe: Roasted Tomato Tart

Graham Cracker Toffee

This glistening toffee will outshine those red-carpet gowns.

Get the Recipe: Graham Cracker Toffee

Seared Prawns with Lime with Mint and Cilantro Chutney

Bal Arneson's large prawns are skewered and cooked in spices in a cast-iron skillet.

Get the Recipe: Seared Prawns with Lime with Mint and Cilantro Chutney

Laura Calder's Kitschy Canapes X 3

Whip up this trio of canapes to give your party a retro vibe.

Get the Recipe: Kitschy Canapes X 3

Fig and Blue Cheese Flatbread

Slice up flatbreads to make impressive bite-sized apps.

Get the Recipe: Fig and Blue Cheese Flatbread

Rice-Paper Summer Rolls

Mark Bittman makes classic shrimp and pork summer rolls, perfect for any occasion.

Get the Recipe: Rice Paper Summer Rolls

Extra Virgin's Bruschetta with Sauteed Mushrooms

Instead of traditional tomato bruschetta, Debi Mazar and Gabriele Corcos of Extra Virgin make a topping of mixed mushrooms sauteed with garlic and herbs.

Get the Recipe: Bruschetta with Sauteed Mushrooms

Emeril's Spanish Meatballs

Pork, veal and beef are all combined into one perfectly balanced meatball.

Get the Recipe: Spanish Meatballs

Arancini

You can't go wrong with these bite-sized balls of fried risotto and fresh mozzarella.

Get the Recipe: Arancini

David Rocco's Sausage and Stracchino Cheese Crostini

This tasty crostini topper is made with just two ingredients: sausage and cheese.

Get the Recipe: Sausage and Stracchino Cheese Crostini

Laura Calder's Chevre and Walnut Tartlets

Tangy goat cheese, sweet figs and crunchy walnuts are all mounted on buttery puff pastry.

Get the Recipe: Chevre and Walnut Tartlets

Laura Calder's Brandade Cakes with Caramelized Peppers and Tomatoes

Laura fries these cod and potato cakes until golden brown before she decorates them with tender, caramelized peppers.

Get the Recipe: Brandade Cakes with Caramelized Peppers and Tomatoes

Giada's Pecorino Crackers

These savory homemade crackers pair perfectly with sparking cocktails.

Get the Recipe: Pecorino Crackers

Giada's Antipasti Platter

In Italy, meals begin with antipasti, a generous spread of assorted meats, cheeses, olives and vegetables that are raw, grilled or marinated.

Get the Recipe: Antipasti Platter

Crostone di Carpaccio: Open-Faced Carpaccio Sandwich

David Rocco gives his beef carpaccio a little flash in the pan before serving it sandwich style.

Get the Recipe: Crostone di Carpaccio: Open-Faced Carpaccio Sandwich

Porcini and Nepitella

Nepitella is a wild Italian herb that tastes similar to a cross between mint and oregano. David Rocco pairs it with porcini mushrooms for this bruschetta.

Get the Recipe: Porcini and Nepitella

Potato Croquette

David Rocco's creamy potato croquettes have a surprise inside: gooey fresh mozzarella.

Get the Recipe: Potato Croquette

David Rocco's Pinzimonio: Vinaigrette

This might be the simplest dish there is: just fresh raw vegetables dipped in seasoned olive oil. With in-season veggies and good-quality olive oil, it becomes something extraordinary.

Get the Recipe: Pinzimonio: Vinaigrette