Rachel Kay - February 6, 2023

Mini Bite Appetizers

I have just the idea you need to add elegance to your next party. Take a peek at these appetizers to serve on spoons at your next party and watch everyone be impressed. Take a look at these drool-worthy ideas to make your party exquisite. 
All of these appetizers will look amazing when they are served on spoons. Serving food on a spoon is so unique and creative. Plus, it’s so much easier to eat and they are less likely to have a mess too.
Check out our collection of mini serving spoons that are adorable and super creative. 

How Many Appetizers Should I Serve?

If I am not serving a main course, I will typically have 5-8 appetizers for guests to munch on and fill up on. Especially for a small get together, I don’t like to cook a whole main course, and appetizers will make a great substitute. If you are serving guests a main course, here is the breakdown on appetizers:
More than 45 guests: You will want 8 different appetizers.
8-10 guests: You will wants 3 different types of appetizers.
14-16 guests: You will want 4-5 different types of appetizers.
Keep in mind, that the more guests you have, the more appetizers you need to have. 

Idea 1 - Mediterranean
Ricotta Fritters


1 egg
1 cup ricotta cheese
1/4 cup flour
1/2 tsp. nutmeg
Salt and freshly ground pepper
1 cup Swiss cheese, grated
1/2 cup tomato sauce, heated
2 tsp. black or green olive tapenade
2 Tbsp. fresh herbs (parsley and /or chives), divided


Preheat oven to 425F. In a bowl, whisk egg with ricotta. flour and nutmeg. Season generously with salt and pepper. Incorporate Swiss cheese and half the herbs. Drop small spoonfuls of dough onto a parchment-lined baking sheet. Bake in the oven on top rack for 10-12 min. (I kept mine in longer) or until fritters are puffed up and golden brown. Place fritters in decorative spoons. Garnish with hot tomato sauce, tapenade and remaining herbs.

Idea 2 - Stuffed Mushrooms


12 Button Mushroom
1 Small onion Finely chopped
1 Tomato Finely chopped
1 Green Chili Finely Chopped
8 Garlic Pods Minced
1 teaspoon Black Pepper Powder
2 tablespoon Tomato Sauce
1 tablespoon Green Chili Sauce
2 tablespoon Butte
r 6 tablespoon Mozarella Cheese Grated
1 tablespoon Pizza/Italian Seasoning
1 tablespoon Garlic Powder
4 tablespoon Coriander Leaves Finely chopped
2 tablespoon oil
To Taste Salt


Wash the mushrooms gently. Separate the stems from the mushroom caps. Finely chop the mushroom stems. Heat a pot and add oil. After oil gets heated, add finely chopped onion and fry till it turns pinkish. Add chopped garlic and fry till raw smell of garlic goes away. Now add chopped tomatoes and fry till they turn mushy. Add the mushroom stems, lower the flame and cook for 10 minutes. After 10 minutes, stir and add the sauces and cook for 5 minutes. Switch off the gas. Add the pizza seasoning and garlic powder and mix well. Pre-heat the oven at 375 Fahrenheit for 5 minutes. Line the baking tray with aluminium foil. Gently rub each mushroom cap with butter on the outer side. Stuff the mushroom cap with the prepared stuffing. Sprinkle mozzarella cheese all over them. Place the stuffed mushrooms on the baking tray and bake for 10 minutes at 375 Fahrenheit in convection mode. After 10 minutes, remove the baking tray and turn it to the other side and bake for further 10 minutes. Garnish with coriander leaves or parsley. Serve hot.

Idea 3 - Smoked Salmon
Zucchini Cakes


2 cups shredded zucchini measured after squeezing water out
¼ cup red onion very finely chopped
1 cup Panko crumbs (Use Gluten-Free Panko if desired)
2 large eggs
1 tablespoon Dijon mustard
1 tablespoon light mayonnaise
½ cup parmesan, finely grated
1 teaspoon dried chili flakes
½ teaspoon smoked sea salt*
100 grams smoked salmon chopped or crumbled

Lemon Dill Dip
¾ cup Greek yogurt
2 tablespoon prepared yellow mustard
2 tablespoon light mayonnaise
1 tablespoon fresh dill finely chopped
1 tablespoon lemon juice
1 clove garlic minced
sea salt and pepper to taste


Heat oven to 400°F. Line a baking sheet with parchment paper. Shred the zucchini and place it in a colander. Sprinkle with ½ teaspoon sea salt, cover with a saucer or small plate weighed down with a can or another small bowl and let stand to draw off the water. Meanwhile, in a large bowl, mix the remaining ingredients. Press the water from the zucchini, squeezing with your hands, if necessary. After draining, it will measure about 1 cup. Add this to the mixture in the bowl, tossing to combine. Using a cookie scoop or a tablespoon, form small patties, about 1.5 inches (4 cm) in diameter. Press the mixture together firmly to prevent crumbling after they're cooked.. Place on prepared baking sheet. Bake for 7 to 8 minutes, flip and bake 5- 6 minutes more or until lightly browned. Carefully remove to a wire cooling rack. Serve with Lemon Dill Dip.

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Idea 4 - Marinated Mozzarella Balls


450 g cherry bocconcini 16oz - drained
⅓ cup fresh basil leaves (loosely packed) finely chopped
¼ cup fresh oregano leaves (loosely packed) finely chopped
1 long red chilli finely chopped
zest of 1 lemon finely grated
3 tablespoon garlic
flavored olive oil
salt to taste


Drain the mozzarella balls, then place them in a single layer on a plate lined with a few sheets of paper towel. Place a few more sheets of paper towel on top, then roll them around a little to dry them out. Finely chop the basil and oregano. Finely chop the fresh red chilli (I remove the seeds & ribs as well). Place mozzarella balls in a bowl, along with basil, oregano, chilli and the zest of one lemon. Add garlic flavoured olive oil to the same bowl, then mix well to combine, add salt to taste.

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