12 Ina Garten Inspired Cocktail Party Appetizers (Elegant & Easy)

A cocktail party is one of the most relaxed ways to entertain, as long as the food feels special without keeping you in the kitchen. These elegant appetizers are inspired by Ina Garten’s style of hosting: a few beautiful ingredients, simple preparations and bites that look stunning on a platter and are easy to eat while standing and chatting.

You’ll find luxurious seafood, tender lamb chops, warm pastry bites and bright vegetable options, most of which can be prepped hours ahead. Choose five or six for an evening gathering, or serve a couple as a polished start to a dinner party.

1. Smoked Salmon Blini with Crème Fraîche and Dill

Tender little buckwheat pancakes topped with silky smoked salmon, cool crème fraîche and fresh dill are a timeless party bite. The blini can be made a day ahead and rewarmed, so assembly takes just minutes before guests arrive.

Servings: 10

Total time: 45 minutes

Ingredients

For the blini:

• 1/2 cup all-purpose flour
• 1/4 cup buckwheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sugar
• 2/3 cup whole milk
• 1 large egg
• 2 tablespoons unsalted butter, melted, plus more for the pan

For the topping:

• 8 ounces thinly sliced smoked salmon
• 1/2 cup crème fraîche
• 1 teaspoon grated lemon zest
• 2 tablespoons small fresh dill sprigs
• Freshly cracked black pepper
• Lemon wedges, for serving

Instructions

1. Whisk the all-purpose flour, buckwheat flour, baking powder, salt and sugar in a bowl. In another bowl, whisk the milk, egg and melted butter, then stir into the dry ingredients until just combined. Let the batter rest for 10 minutes.
2. Heat a large nonstick skillet over medium heat and brush lightly with butter. Drop the batter by level tablespoons into the pan, leaving space between them. Cook for 1 to 2 minutes, until bubbles form on top, then flip and cook for 1 minute more, until golden. Transfer to a rack and repeat with the remaining batter to make about 30 blini.
3. The blini can be cooled, wrapped and refrigerated for up to 1 day or frozen for up to 1 month; rewarm them on a baking sheet in a 350°F (175°C) oven for 5 minutes.
4. Stir the lemon zest into the crème fraîche.
5. To assemble, top each blini with a small dollop of crème fraîche and a folded piece of smoked salmon. Garnish with dill and cracked pepper and serve with lemon wedges.

2. Mini Lamb Chops with Mint Pesto

Frenched lamb chops are the definition of an elegant finger food, complete with their own built-in handle. A quick sear keeps them rosy inside, and a bright mint and pistachio pesto adds a fresh finish.

Servings: 8

Total time: 30 minutes

Ingredients

For the mint pesto:

• 1 cup packed fresh mint leaves
• 1/2 cup packed fresh parsley leaves
• 1/4 cup shelled pistachios
• 1 small garlic clove
• 2 tablespoons fresh lemon juice
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt

For the lamb:

• 2 frenched racks of lamb (8 bones each, about 1 1/2 pounds each)
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh rosemary, minced

Instructions

1. Make the pesto: pulse the mint, parsley, pistachios, garlic and lemon juice in a food processor until finely chopped. With the machine running, drizzle in the olive oil, then add the salt. The pesto can be refrigerated with plastic wrap pressed onto the surface for up to 2 days.
2. Cut the racks between the bones into 16 individual chops. Rub with the olive oil and season with the salt, pepper and rosemary.
3. Heat a large cast-iron skillet over medium-high heat. Working in batches, sear the chops for 2 to 3 minutes per side, until browned and they register 145°F (63°C) on a food thermometer.
4. Transfer to a platter and let rest for 3 minutes.
5. Spoon a little mint pesto onto each chop and serve warm, with napkins for holding the bones.

3. Mini Lobster Rolls

Sweet lobster in a light, lemony dressing tucked into buttery toasted rolls brings a taste of the seashore to any party. Starting with cooked lobster meat keeps them simple, and the filling can be made hours ahead.

Servings: 8

Total time: 25 minutes, plus chilling

Ingredients

• 1 pound cooked lobster meat, cut into 1/2-inch pieces
• 1/3 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 celery stalk, finely diced
• 1 tablespoon fresh chives, minced, plus more for garnish
• 1 tablespoon fresh tarragon or dill, chopped
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 16 small split-top slider rolls or mini brioche buns
• 3 tablespoons unsalted butter, melted
• Lemon wedges, for serving

Instructions

1. In a medium bowl, stir together the mayonnaise, lemon juice, lemon zest, celery, chives, tarragon, salt and pepper. Gently fold in the lobster. Cover and refrigerate for at least 30 minutes or up to 6 hours.
2. Brush the outsides of the rolls with the melted butter. Toast in a large skillet over medium heat for 1 to 2 minutes per side, until golden.
3. Fill each warm roll with a generous spoonful of the lobster salad, garnish with chives and serve right away with lemon wedges.

4. Seared Scallops with Lemon-Herb Butter

Sea scallops seared until deeply golden and finished with a spoonful of lemon-herb butter feel like a restaurant treat, yet they cook in about four minutes. Serve each one on a small spoon so guests can enjoy it in a single bite.

Servings: 8

Total time: 20 minutes

Ingredients

• 16 large dry-packed sea scallops (about 1 1/4 pounds), side muscles removed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 1 small garlic clove, minced
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh chives, minced
• 1 tablespoon fresh parsley, minced
• Flaky sea salt, for finishing

Instructions

1. Pat the scallops very dry with paper towels and season with the salt and pepper.
2. Heat the olive oil in a large skillet over high heat until shimmering. Add the scallops in a single layer without crowding and sear, without moving, for 2 minutes, until a deep golden crust forms. Flip and cook for 1 to 2 minutes more, until just opaque in the center and they register 145°F (63°C) on a food thermometer. Transfer to a plate.
3. Reduce the heat to low and add the butter and garlic to the pan. Cook for 1 minute, then remove from the heat and stir in the lemon zest, lemon juice, chives and parsley.
4. Place each scallop on a tasting spoon or small plate, spoon a little lemon-herb butter over the top and finish with flaky salt. Serve immediately.

5. Roasted Figs with Gorgonzola and Honey

Fresh figs roasted for just a few minutes turn soft and jammy, and a little gorgonzola melts into them beautifully. A drizzle of honey and a few thyme leaves make them taste far more complicated than they are.

Servings: 8

Total time: 20 minutes

Ingredients

• 12 ripe fresh figs, stemmed and halved lengthwise
• 1 tablespoon olive oil
• 3 ounces gorgonzola, crumbled
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves
• Freshly cracked black pepper
• Flaky sea salt

Instructions

1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
2. Arrange the figs cut side up on the baking sheet and brush the cut sides lightly with the olive oil.
3. Top each fig half with a small piece of gorgonzola, pressing it gently into the fruit.
4. Roast for 8 to 10 minutes, until the figs are soft and the cheese is melted.
5. Transfer to a serving board, drizzle with the honey and sprinkle with the thyme, cracked pepper and a pinch of flaky salt. Serve warm or at room temperature.

6. Stuffed Mini Sweet Peppers with Herbed Feta

Colorful mini sweet peppers filled with a creamy feta and herb mixture, then roasted until just tender, bring a cheerful pop of color to the table. They can be stuffed hours ahead and baked as guests arrive.

Servings: 10

Total time: 30 minutes

Ingredients

• 12 mini sweet peppers, halved lengthwise and seeded
• 6 ounces feta, crumbled
• 4 ounces cream cheese, at room temperature
• 1 tablespoon olive oil, plus more for drizzling
• 1 teaspoon grated lemon zest
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Blend the feta, cream cheese, olive oil, lemon zest and black pepper in a food processor until creamy. Stir in the dill, mint and red pepper flakes.
3. Spoon or pipe the filling into the pepper halves and arrange them on the baking sheet. The peppers can be covered and refrigerated for up to 6 hours at this point.
4. Drizzle lightly with olive oil and roast for 12 to 15 minutes, until the peppers are just tender and the filling is lightly golden.
5. Serve warm or at room temperature.

7. Wild Mushroom Crostini with Thyme

A mix of wild and cremini mushrooms sautéed with butter, garlic and thyme makes a rich, earthy topping for crisp toasts. Shaved parmesan and a squeeze of lemon keep each bite bright.

Servings: 10

Total time: 35 minutes

Ingredients

• 1 baguette, sliced 1/3 inch thick on the diagonal (about 24 slices)
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 1 1/2 pounds mixed mushrooms, such as cremini, shiitake and oyster, stems trimmed and chopped
• 1 shallot, minced
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme leaves, plus more for garnish
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup heavy cream
• 1 teaspoon fresh lemon juice
• 2 tablespoons fresh parsley, minced
• 2 ounces parmesan, shaved with a vegetable peeler

Instructions

1. Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet, brush with 2 tablespoons of the olive oil and bake for 8 to 10 minutes, until golden. Cool. The toasts can be stored in an airtight container for up to 2 days.
2. Heat the remaining 1 tablespoon olive oil and the butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 8 to 10 minutes, until their liquid evaporates and they are well browned.
3. Reduce the heat to medium, add the shallot, garlic, thyme, salt and pepper and cook for 2 minutes. Stir in the cream and cook for 1 minute, until it coats the mushrooms. Remove from the heat and stir in the lemon juice and parsley. The topping can be refrigerated for up to 2 days and rewarmed gently.
4. Spoon the warm mushrooms onto the toasts, top with shaved parmesan and a few thyme leaves and serve.

8. Brie and Apricot Phyllo Bites

Store-bought phyllo cups make quick work of these warm, melty bites of brie and apricot preserves. They bake in under ten minutes and disappear just as quickly.

Servings: 10

Total time: 20 minutes

Ingredients

• 30 frozen mini phyllo shells
• 6 ounces brie, rind removed, cut into 30 small cubes
• 1/3 cup apricot preserves
• 1/4 cup sliced almonds, toasted
• 1 teaspoon fresh thyme leaves
• Pinch of flaky sea salt

Instructions

1. Preheat the oven to 350°F (175°C) and arrange the phyllo shells on a baking sheet.
2. Place a cube of brie in each shell and top with about 1/2 teaspoon of apricot preserves. The cups can be filled up to 2 hours ahead and kept refrigerated.
3. Bake for 6 to 8 minutes, until the brie is melted and the shells are crisp.
4. Sprinkle with the toasted almonds, thyme and a pinch of flaky salt. Serve warm.

9. Gruyère Cheese Straws

Twisted strips of puff pastry baked with nutty Gruyère, parmesan and thyme are crisp, buttery and endlessly snackable. Stand them up in a small cup for an easy, striking presentation.

Servings: 12

Total time: 35 minutes

Ingredients

• 1 sheet frozen puff pastry (about 9 ounces), thawed in the refrigerator
• All-purpose flour, for rolling
• 1 large egg, beaten with 1 tablespoon water
• 3/4 cup finely grated Gruyère (about 3 ounces)
• 1/4 cup finely grated parmesan
• 1 teaspoon fresh thyme leaves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. On a lightly floured surface, roll the puff pastry into a 10-by-12-inch rectangle and brush it with the egg wash.
3. Mix the Gruyère, parmesan, thyme, salt and pepper and sprinkle evenly over the pastry, pressing gently with the rolling pin so the cheese sticks.
4. Cut the pastry into 24 strips about 1/2 inch wide and 10 inches long. Twist each strip several times and lay it on the baking sheets, pressing the ends down so it stays twisted.
5. Bake for 12 to 15 minutes, until puffed and golden brown. Cool on the pans for 5 minutes. The straws can be stored in an airtight container for up to 2 days and recrisped in a 350°F (175°C) oven for 3 minutes.

10. Roasted Beet and Goat Cheese Bites

Jewel-toned slices of roasted red and golden beets make a naturally elegant base for whipped goat cheese, toasted walnuts and dill. Roast the beets up to three days ahead and the bites come together in minutes.

Servings: 10

Total time: 1 hour 15 minutes

Ingredients

• 2 medium red beets and 2 medium golden beets (about 1 1/2 pounds total), scrubbed
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 4 ounces fresh goat cheese, at room temperature
• 2 ounces cream cheese, at room temperature
• 2 tablespoons whole milk
• 1 teaspoon grated orange zest
• 1/4 cup walnuts, toasted and finely chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon honey
• Flaky sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 400°F (200°C). Wrap the red and golden beets separately in foil and roast for 50 to 60 minutes, until a knife slides in easily.
2. When cool enough to handle, rub off the skins with paper towels. Slice the beets into 1/3-inch-thick rounds, keeping the colors separate, and toss with the olive oil and salt. The beets can be refrigerated for up to 3 days.
3. Beat the goat cheese, cream cheese, milk and orange zest until light and fluffy.
4. Arrange the beet rounds on a platter and pipe or spoon a small swirl of whipped goat cheese onto each.
5. Top with the walnuts and dill, drizzle with the honey and finish with flaky salt and pepper. Serve at room temperature.

11. Roasted Asparagus with Lemon Aioli

Slender asparagus spears roasted until bright green and just tender become an elegant finger food when paired with a garlicky lemon aioli for dipping. Both can be made ahead, and the asparagus is lovely at room temperature.

Servings: 8

Total time: 20 minutes

Ingredients

For the lemon aioli:

• 1/2 cup mayonnaise
• 1 small garlic clove, grated
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon good olive oil
• Pinch of kosher salt

For the asparagus:

• 2 bunches thin asparagus (about 2 pounds), tough ends trimmed
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon grated lemon zest
• Flaky sea salt, for finishing

Instructions

1. Make the aioli: whisk together the mayonnaise, garlic, lemon zest, lemon juice, olive oil and salt. Refrigerate for up to 3 days.
2. Preheat the oven to 400°F (200°C).
3. Toss the asparagus with the olive oil, salt and pepper on a rimmed baking sheet and spread in a single layer.
4. Roast for 8 to 12 minutes, depending on thickness, until bright green and crisp-tender.
5. Arrange on a platter, sprinkle with lemon zest and flaky salt, and serve warm or at room temperature with the aioli for dipping. The roasted asparagus can be refrigerated for up to 1 day; let it come to room temperature before serving.

12. Crispy Polenta Squares with Tomato Jam and Parmesan

Creamy polenta is chilled, cut into neat squares and baked until crisp outside and soft within. A spoonful of quick tomato jam and a shower of parmesan turn them into an elegant two-bite appetizer.

Servings: 12

Total time: 1 hour, plus chilling

Ingredients

For the polenta:

• 2 cups water
• 2 cups whole milk
• 1 teaspoon kosher salt
• 1 cup instant polenta
• 2 tablespoons unsalted butter
• 1/2 cup freshly grated parmesan, plus more for garnish
• 2 tablespoons olive oil

For the tomato jam:

• 1 pint cherry tomatoes, halved
• 1/4 cup light brown sugar
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• Pinch of crushed red pepper flakes
• Small fresh basil leaves, for garnish

Instructions

1. Line an 8-by-8-inch baking pan with parchment paper. Bring the water, milk and salt to a boil in a medium saucepan. Slowly whisk in the polenta and cook, whisking constantly, for 3 to 5 minutes, until very thick. Remove from the heat and stir in the butter and parmesan.
2. Spread the polenta evenly in the prepared pan and smooth the top. Cool, then cover and refrigerate for at least 2 hours, until firm, or up to 2 days.
3. Meanwhile, make the tomato jam: combine the tomatoes, brown sugar, vinegar, lemon juice, salt and red pepper flakes in a small saucepan. Bring to a simmer and cook over medium-low heat, stirring often, for 20 to 25 minutes, until thick and jammy. Cool. The jam can be refrigerated for up to 1 week.
4. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Lift the polenta out of the pan, cut it into 36 squares and arrange them on the baking sheet. Brush with the olive oil.
5. Bake for 20 to 25 minutes, flipping halfway through, until golden and crisp at the edges.
6. Top each square with a small spoonful of tomato jam, a little grated parmesan and a small basil leaf. Serve warm.