12 Ina Garten Appetizers for a Dinner Party

A dinner party in the style of Ina Garten starts before anyone sits down, with one or two small, elegant bites that set the tone without filling everyone up. These appetizers are easy to pass or set out while guests arrive, and they lean on the things her style of entertaining does so well: good cheese, fresh herbs, seafood and simple pastry.

Most can be prepped hours or even days ahead, and several bake while you finish the main course. Pick two or three that contrast in flavor and temperature, something warm, something fresh and something rich, and the start of the evening takes care of itself.

1. Gruyère Gougères

These light, airy French cheese puffs are crisp outside, hollow and tender inside, and full of nutty Gruyère. Pipe and freeze them ahead, then bake straight from the freezer so they come out warm just as guests arrive.

Servings: 8 (about 30 puffs)

Total time: 50 minutes

Ingredients

• 1 cup whole milk
• 8 tablespoons (1 stick) unsalted butter
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of freshly grated nutmeg
• 1 cup all-purpose flour
• 4 large eggs, plus 1 egg beaten with 1 tablespoon water for brushing
• 1 1/4 cups grated Gruyère cheese, divided
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon fresh thyme leaves

Instructions

1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment paper.
2. Heat the milk, butter, salt, pepper and nutmeg in a medium saucepan over medium heat until the butter melts and the mixture simmers. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the pan. Cook, stirring, for 2 minutes more.
3. Transfer the dough to a food processor or stand mixer and let cool for 2 minutes. Add the 4 eggs one at a time, mixing until smooth and glossy after each. Add 1 cup of the Gruyère, the Parmesan and the thyme and mix to combine.
4. Pipe or spoon 1 1/4-inch mounds 2 inches apart on the pans. Brush with the egg wash and sprinkle with the remaining Gruyère.
5. Bake for 15 minutes, then reduce the oven to 375°F (190°C) and bake for 15 to 20 minutes more, until puffed, deep golden and dry. Serve warm.
6. To make ahead, freeze the unbaked mounds on the pans until firm, then transfer to bags for up to 1 month. Bake from frozen, adding about 5 minutes.

2. Smoked Salmon Toasts with Lemon Crème Fraîche

Thin slices of pumpernickel spread with lemony crème fraîche, topped with silky smoked salmon and finished with dill and capers are cool, bright and elegant. They make a light start before a rich dinner.

Servings: 8 (24 toasts)

Total time: 20 minutes

Ingredients

• 1/2 cup crème fraîche
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced fresh dill, plus small sprigs for garnish
• 1 tablespoon minced fresh chives
• Pinch of kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 thin slices pumpernickel or dark rye bread
• 2 tablespoons unsalted butter, softened
• 8 ounces thinly sliced smoked salmon
• 2 tablespoons capers, drained
• Lemon wedges, for serving

Instructions

1. Stir together the crème fraîche, lemon zest, lemon juice, minced dill, chives, salt and pepper. Refrigerate for up to 2 days.
2. Spread each slice of bread thinly with butter, trim off the crusts and cut each slice into 3 rectangles.
3. Spread the toasts with the crème fraîche mixture and top with folds of smoked salmon, a few capers and a small dill sprig.
4. Arrange on a platter with lemon wedges. Serve within 1 hour, or cover and refrigerate for up to 2 hours.

3. Burrata with Roasted Cherry Tomatoes

Cherry tomatoes roasted with garlic and thyme until they burst turn sweet and jammy, and spooned warm over creamy burrata they make a showstopping starter. Set it out with toasted bread and let guests help themselves.

Servings: 8

Total time: 35 minutes

Ingredients

• 2 pints cherry tomatoes
• 3 tablespoons olive oil, plus more for drizzling and brushing
• 3 garlic cloves, thinly sliced
• 4 sprigs fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 baguette, sliced 1/2 inch thick
• 2 (8-ounce) balls burrata
• 6 fresh basil leaves, torn
• Flaky sea salt

Instructions

1. Preheat the oven to 400°F (200°C). Toss the tomatoes with the olive oil, garlic, thyme, salt, pepper and red pepper flakes in a baking dish.
2. Roast for 20 to 25 minutes, until the tomatoes are blistered and bursting. The tomatoes can be roasted up to 1 day ahead, refrigerated and rewarmed.
3. While the tomatoes roast, brush the baguette slices with olive oil and toast them on a sheet pan in the same oven for 8 to 10 minutes, until golden.
4. Set the burrata on a platter, spoon the warm tomatoes and their juices around and over it, then drizzle with olive oil and scatter with basil and flaky salt.
5. Serve right away with the toasts, and don’t leave the burrata out for more than 2 hours.

4. Rosemary Roasted Almonds

Whole almonds tossed with olive oil, rosemary, smoked paprika and sea salt and roasted until fragrant are the easiest thing to set out while you finish dinner. They keep for a week, so it’s worth making a double batch.

Servings: 8 (about 3 cups)

Total time: 25 minutes

Ingredients

• 3 cups whole raw almonds (about 1 pound)
• 2 tablespoons olive oil
• 2 tablespoons finely chopped fresh rosemary
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon light brown sugar
• 1 1/2 teaspoons flaky sea salt

Instructions

1. Preheat the oven to 350°F (175°C).
2. Toss the almonds with the olive oil, rosemary, smoked paprika, cayenne and brown sugar on a sheet pan.
3. Roast for 12 to 15 minutes, stirring once, until fragrant and toasted all the way through; break one open to check.
4. Sprinkle with the flaky salt while warm. Serve warm or at room temperature, and store cooled almonds in an airtight container for up to 1 week.

5. Crab Salad in Endive Cups

Sweet lump crab tossed with a lemony mayonnaise, celery, chives and a little tarragon sits in crisp endive leaves for a cool, elegant bite. The salad can be made hours ahead, so filling the cups takes just minutes.

Servings: 8 (24 cups)

Total time: 20 minutes

Ingredients

• 1/3 cup mayonnaise
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon yellow mustard
• 1/4 teaspoon hot sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound lump crabmeat, picked over for shells
• 1/4 cup minced celery
• 2 tablespoons minced fresh chives, plus more for garnish
• 1 tablespoon chopped fresh tarragon or flat-leaf parsley
• 3 heads Belgian endive, leaves separated (24 large leaves)
• Paprika, for garnish

Instructions

1. In a bowl, whisk the mayonnaise, lemon zest, lemon juice, mustard, hot sauce, salt and pepper.
2. Gently fold in the crab, celery, chives and tarragon, keeping the crab in nice lumps. Cover and refrigerate for up to 6 hours.
3. Just before serving, spoon the crab salad into the endive leaves and arrange them on a platter.
4. Dust with paprika and sprinkle with chives. Keep chilled and serve within 2 hours.

6. Puff Pastry Tomato Tarts

Rounds of puff pastry spread with pesto, topped with thin tomato slices and Parmesan bake into crisp, savory little tarts that look far more complicated than they are. Serve them warm or at room temperature.

Servings: 8 (16 tarts)

Total time: 45 minutes

Ingredients

• 1 sheet frozen puff pastry, thawed in the refrigerator
• All-purpose flour, for dusting
• 1 large egg beaten with 1 tablespoon water
• 1/4 cup basil pesto
• 1/2 cup freshly grated Parmesan cheese, divided
• 4 small plum tomatoes, very thinly sliced and patted dry
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 2 teaspoons fresh thyme leaves
• Small fresh basil leaves, for garnish

Instructions

1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2. On a lightly floured surface, roll the pastry into an 11-inch square and cut out 16 rounds with a 2 1/2-inch cutter. Arrange on the sheet pan, prick the centers with a fork, leaving a 1/4-inch border, and brush the borders with egg wash.
3. Spread about 1/2 teaspoon pesto in the center of each round and sprinkle with some of the Parmesan. Top with a tomato slice, drizzle with olive oil, season with salt, pepper and thyme, and finish with the remaining Parmesan.
4. To make ahead, cover and refrigerate the assembled tarts for up to 4 hours.
5. Bake for 18 to 22 minutes, until the pastry is puffed and golden and the bottoms are crisp. Garnish with basil and serve warm or at room temperature.

7. Lamb Meatballs with Tzatziki

Tender little lamb meatballs seasoned with garlic, cumin, mint and parsley are baked on a sheet pan and served with a cool cucumber yogurt sauce. They’re warm, fragrant and easy to eat from a toothpick, and they reheat perfectly.

Servings: 8 (about 30 meatballs)

Total time: 45 minutes

Ingredients

For the tzatziki:

• 1 cup plain Greek yogurt
• 1/2 English cucumber, grated and squeezed dry
• 1 small garlic clove, grated
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt

For the meatballs:

• 1/2 cup fresh breadcrumbs
• 1/4 cup whole milk
• 1 1/2 pounds ground lamb
• 1 large egg
• 2 garlic cloves, minced
• 1/4 cup minced red onion
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh mint
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• Olive oil, for brushing

Instructions

1. Stir together the tzatziki ingredients, cover and refrigerate for up to 2 days.
2. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
3. Soak the breadcrumbs in the milk for 5 minutes. Add the lamb, egg, garlic, onion, parsley, mint, cumin, coriander, salt and pepper and mix gently with your hands until just combined.
4. Roll into 1-inch meatballs, arrange on the sheet pan and brush lightly with olive oil.
5. Bake for 15 to 18 minutes, until browned and a thermometer in the center of one reads 160°F (71°C). Serve warm with toothpicks and the tzatziki.
6. To make ahead, refrigerate the baked meatballs for up to 2 days and reheat at 350°F (175°C) for about 10 minutes, until 165°F (74°C) in the center.

8. Fig and Goat Cheese Crostini with Honey

Crisp baguette toasts spread with creamy goat cheese and topped with fig jam, fresh figs when they’re in season, toasted walnuts and honey balance sweet, tangy and crunchy. They come together in about 25 minutes.

Servings: 8 (24 crostini)

Total time: 25 minutes

Ingredients

• 1 baguette, sliced 1/4 inch thick on the diagonal (24 slices)
• 3 tablespoons olive oil
• 8 ounces goat cheese, softened
• 2 tablespoons heavy cream
• 1/2 teaspoon grated lemon zest
• 1/3 cup fig jam
• 4 fresh figs, quartered (optional)
• 1/4 cup toasted walnuts, chopped
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves
• Flaky sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 375°F (190°C). Brush the baguette slices with olive oil and bake on a sheet pan for 10 to 12 minutes, until crisp. Cool. The crostini keep in an airtight container for up to 2 days.
2. Beat the goat cheese, cream and lemon zest until smooth and spreadable.
3. Spread each crostini with goat cheese, then top with a little fig jam, a piece of fresh fig, if using, and some walnuts.
4. Drizzle with honey, sprinkle with thyme, flaky salt and pepper, and serve within 1 hour.

9. Roasted Eggplant Spread

Eggplant, red pepper, onion and garlic roasted until soft and caramelized are pulsed into a chunky, smoky spread brightened with lemon and fresh basil. It tastes even better the next day, served at room temperature with pita chips or crackers.

Servings: 8

Total time: 1 hour

Ingredients

• 1 medium eggplant (about 1 pound), peeled and cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 3 garlic cloves
• 1/3 cup olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh basil
• Pita chips or crackers, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Toss the eggplant, bell pepper, onion and garlic with the olive oil, salt and pepper on a sheet pan.
2. Roast for 40 to 45 minutes, tossing once, until soft and browned. Cool slightly.
3. Transfer to a food processor with the tomato paste and lemon juice and pulse until coarsely chopped but not puréed. Stir in the basil and taste for seasoning.
4. Refrigerate for up to 4 days. Serve at room temperature with pita chips or crackers.

10. Parmesan Crisps

Mounds of freshly grated Parmesan bake into lacy, golden crisps with nothing more than a little thyme and black pepper. They take 20 minutes and add salty crunch next to softer appetizers.

Servings: 8 (about 24 crisps)

Total time: 20 minutes

Ingredients

• 6 ounces Parmesan cheese, freshly grated (about 2 cups)
• 1 teaspoon fresh thyme leaves
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 400°F (200°C) and line two sheet pans with parchment paper or silicone mats.
2. Toss the Parmesan with the thyme and pepper. Place level tablespoons in mounds 3 inches apart and flatten each into a 2 1/2-inch round.
3. Bake for 6 to 8 minutes, until melted, lacy and pale golden.
4. Cool on the pans for 2 minutes, then transfer to a rack to crisp. Store in an airtight container for up to 2 days.

11. Roasted Shrimp with Salsa Verde

Shrimp roasted for just a few minutes and served with a vibrant salsa verde of parsley, basil, capers, lemon and olive oil are a fresh, light change from cocktail sauce. Serve them warm, at room temperature or chilled.

Servings: 8

Total time: 25 minutes

Ingredients

For the shrimp:

• 2 pounds large shrimp (16 to 20 count), peeled and deveined, tails on
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Lemon wedges, for serving

For the salsa verde:

• 1 cup packed fresh flat-leaf parsley leaves
• 1/4 cup packed fresh basil leaves
• 1 tablespoon capers, drained
• 1 small garlic clove
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 cup olive oil
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt

Instructions

1. For the salsa verde, pulse the parsley, basil, capers, garlic and lemon zest in a food processor until finely chopped. Add the lemon juice, olive oil, red pepper flakes and salt and pulse to a coarse sauce. It’s best the same day but keeps, refrigerated, for up to 1 day.
2. Preheat the oven to 400°F (200°C). Toss the shrimp with the olive oil, salt and pepper and spread in a single layer on a sheet pan.
3. Roast for 6 to 8 minutes, until pink, firm and opaque and 145°F (63°C) on a thermometer.
4. Arrange the shrimp on a platter with the salsa verde for dipping and lemon wedges. To serve chilled, refrigerate the roasted shrimp for up to 1 day.

12. Spinach and Feta Phyllo Triangles

Flaky phyllo folded around a filling of spinach, feta, scallions and dill bakes into golden triangles that shatter with every bite. Shape and freeze them weeks ahead, then bake straight from the freezer.

Servings: 12 (about 30 triangles)

Total time: 1 hour 15 minutes

Ingredients

• 2 tablespoons olive oil
• 1 bunch scallions, thinly sliced
• 2 garlic cloves, minced
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed very dry
• 8 ounces feta cheese, crumbled
• 1/2 cup whole-milk ricotta
• 1 large egg, beaten
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon grated lemon zest
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon freshly ground black pepper
• 1 pound frozen phyllo dough, thawed in the refrigerator
• 1 cup (2 sticks) unsalted butter, melted

Instructions

1. Heat the olive oil in a skillet over medium heat. Cook the scallions for 3 minutes, add the garlic and cook for 1 minute more. Let cool.
2. In a bowl, combine the scallion mixture with the spinach, feta, ricotta, egg, dill, parsley, lemon zest, nutmeg and pepper.
3. Preheat the oven to 375°F (190°C) and line two sheet pans with parchment paper. Keep the phyllo covered with a damp towel while you work.
4. Lay one sheet of phyllo on a board, brush with butter, top with a second sheet and brush again. Cut lengthwise into 3 strips. Place a heaping tablespoon of filling at the bottom of each strip and fold the corner over to make a triangle, then keep folding like a flag to the end. Place seam side down on the pans and brush the tops with butter. Repeat with the remaining phyllo and filling.
5. To make ahead, freeze the unbaked triangles on the pans until firm, then transfer to bags for up to 1 month. Bake from frozen, adding 5 to 10 minutes.
6. Bake for 20 to 25 minutes, until golden and crisp and the filling reaches 160°F (71°C). Serve warm.