You’re planning a romantic meal, and it’s time to think about the appetizers. You’ll want options that impressive, like baked brie or grilled shrimp. What will you choose to kick off your Valentine’s Day celebration?
Baked Brie and Fresh Fruit Platter
Indulge in a sweet and savory Baked Brie and Fresh Fruit Platter.
Ingredients
- 1 (8 oz) wheel of brie cheese
- 1 tablespoon honey
- 1 tablespoon chopped fresh thyme
- 1 baguette, sliced
- 1 cup fresh grapes, halved
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh pineapple, chunks
- 1/4 cup chopped pecans
Instructions
- Preheat the oven to 350°F (180°C).
- Place the brie cheese on a baking sheet lined with parchment paper.
- Drizzle the honey over the brie cheese and sprinkle with thyme.
- Bake the brie cheese for 8-10 minutes, or until softened and slightly melted.
- Arrange the sliced baguette, fresh grapes, strawberries, and pineapple on a platter.
- Remove the brie cheese from the oven and place it in the center of the platter.
- Sprinkle the chopped pecans over the top of the brie cheese.
- Serve warm and enjoy!
Chocolate Covered Strawberry Bruschetta
Sweet and savory blend of fresh strawberries and chocolate on toasted bread.
Ingredients
- 1 baguette
- 1 pint fresh strawberries
- 1 cup chocolate chips
- 1/4 cup balsamic glaze
- 1/4 cup fresh basil leaves
- 1/2 cup mozzarella cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Slice the baguette into 1/2-inch thick rounds and toast until lightly browned.
- Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
- Slice the strawberries into thin pieces and set aside.
- Drizzle the toasted bread with olive oil and sprinkle with salt and pepper.
- Top each toasted bread round with a slice of mozzarella cheese, a few pieces of strawberry, and a sprinkle of basil leaves.
- Drizzle the balsamic glaze over the strawberry and cheese mixture.
- Spoon the melted chocolate over the top of each bread round.
- Serve immediately and enjoy.
Roasted Vegetable Spring Rolls
Crunchy roasted vegetable spring rolls perfect for Valentine’s Day.
Ingredients
- 1 package spring roll wrappers
- 1/2 cup roasted carrots
- 1/2 cup roasted zucchini
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup hummus
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Preheat the oven to 400°F (200°C).
- Roast the carrots and zucchini in the oven for 20-25 minutes, or until tender.
- In a bowl, mix together the roasted carrots, zucchini, parsley, and garlic.
- Lay a spring roll wrapper on a flat surface and spread a tablespoon of hummus in the center.
- Add a few spoonfuls of the roasted vegetable mixture on top of the hummus.
- Brush the edges of the wrapper with water and fold the wrapper to form a tight roll.
- Repeat with the remaining wrappers and filling.
- Heat a large skillet with about 1/2 inch of vegetable oil over medium-high heat.
- Fry the spring rolls until golden brown, about 2-3 minutes on each side.
- Drain the spring rolls on paper towels and serve warm.
Spinach and Artichoke Dip Bites
Crispy pastry bites filled with creamy spinach and artichoke dip.
Ingredients
- 1 package puff pastry
- 1 (14 oz) can artichoke hearts
- 1 package frozen spinach
- 1 cup cream cheese
- 1/2 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Roll out puff pastry on a lightly floured surface to 1/4 inch thickness.
- Cut out small squares, about 3 inches per side.
- In a medium bowl, combine artichoke hearts, spinach, cream cheese, mayonnaise, cheddar cheese, parsley, lemon juice, salt, and pepper.
- Spoon a small amount of the artichoke mixture onto one half of each square, leaving a 1/2 inch border around the edges.
- Fold the other half of the pastry square over the filling to form a triangle, pressing edges to seal.
- Brush tops with a little water and bake for 15-20 minutes, or until golden brown.
- Serve warm and enjoy!
Grilled Shrimp Skewers With Spicy Mango Sauce
Grilled Shrimp Skewers With Spicy Mango Sauce is a sweet and spicy appetizer.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 cup mango chutney
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes
- 10 bamboo skewers
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Instructions
- Preheat grill to medium-high heat.
- Thread shrimp onto bamboo skewers.
- In a small bowl, whisk together mango chutney, soy sauce, honey, rice vinegar, ginger, and red pepper flakes.
- Brush the mixture onto both sides of the shrimp.
- Season with salt and pepper to taste.
- Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
- Serve immediately, garnished with chopped cilantro if desired.
Mini Caprese Salads on Toothpicks
Mini Caprese Salads on Toothpicks are a quick and easy appetizer perfect for Valentine’s Day.
Ingredients
- Cherry tomatoes
- Fresh mozzarella balls
- Fresh basil leaves
- Toothpicks
- Balsamic glaze
Instructions
- Cut the cherry tomatoes in half and the fresh mozzarella balls in half as well.
- Cut the fresh basil leaves into small pieces.
- Thread a cherry tomato half, a mozzarella ball half, and a basil leaf onto each toothpick.
- Drizzle the tops with balsamic glaze.
- Serve immediately and enjoy.
Prosciutto Wrapped Melon With Honey
Prosciutto Wrapped Melon With Honey is a sweet and savory appetizer perfect for any occasion.
Ingredients
- 1 ripe melon
- 6 slices of prosciutto
- 2 tbsp of honey
- Fresh mint leaves
Instructions
- Cut the melon into 1-inch cubes.
- Wrap each melon cube with a slice of prosciutto.
- Drizzle honey over the prosciutto-wrapped melon.
- Garnish with fresh mint leaves.
- Serve immediately and enjoy.
Crab and Avocado Salad in Mini Tartlets
Crab and Avocado Salad in Mini Tartlets is a delicious and elegant appetizer.
Ingredients
- 1 ripe avocado, diced
- 1/2 cup jumbo lump crab meat
- 1/4 cup red onion, finely chopped
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package mini tartlet shells
- Fresh chives, chopped
Instructions
- Preheat oven to 350°F.
- Arrange mini tartlet shells on a baking sheet.
- Bake the tartlet shells for 5-7 minutes, or until lightly browned.
- In a medium bowl, gently combine crab meat, diced avocado, red onion, lemon juice, Dijon mustard, salt, and pepper.
- Spoon the crab and avocado mixture into the baked tartlet shells.
- Garnish with chopped fresh chives.
- Serve immediately and enjoy.
Bacon Wrapped Dates With Cheddar and Chives
Savory and sweet, bacon wrapped dates with cheddar and chives are a perfect appetizer.
Ingredients
- 12 dates, pitted
- 6 slices of bacon, cut in half
- 1/4 cup cheddar cheese, crumbled
- 1 tablespoon chives, chopped
- 1 tablespoon brown sugar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Cut the bacon slices in half and wrap each date with a piece of bacon.
- Place the wrapped dates on a baking sheet lined with parchment paper.
- Sprinkle the crumbled cheddar cheese and chopped chives over the bacon wrapped dates.
- Drizzle with brown sugar and season with salt and pepper to taste.
- Bake for 12-15 minutes, or until the bacon is crispy and golden brown.
- Serve warm and enjoy.
Heirloom Tomato and Burrata Crostini
Fresh heirloom tomatoes paired with creamy burrata cheese on toasted crostini.
Ingredients
- 4-6 heirloom tomatoes
- 1 ball of burrata cheese
- 1 baguette
- 1/4 cup extra-virgin olive oil
- Salt and pepper to taste
- Fresh basil leaves
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the baguette into 1/2-inch thick rounds and place on a baking sheet.
- Drizzle the olive oil over the bread and toast in the oven for 5-7 minutes, or until lightly browned.
- Slice the heirloom tomatoes into 1/4-inch thick rounds.
- Cut the burrata cheese into small pieces, leaving some of the creamy center intact.
- Assemble the crostini by placing a toasted bread round on a serving plate, topping with a tomato slice, a piece of burrata cheese, and a sprinkle of salt and pepper.
- Garnish with fresh basil leaves and serve immediately.
Lemon Rosemary Meatballs With Garlic Aioli
Lemon rosemary meatballs served with a rich garlic aioli.
Ingredients
- 1 pound ground meat
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan
- 2 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 sprigs fresh rosemary, chopped
- Salt and pepper to taste
- 1 cup garlic aioli
Instructions
- Preheat oven to 400°F (200°C).
- Combine ground meat, breadcrumbs, Parmesan, garlic, lemon zest, lemon juice, and rosemary in a bowl.
- Mix well with hands or a wooden spoon until just combined.
- Form into meatballs and place on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 15-20 minutes or until cooked through.
- Serve meatballs with garlic aioli for dipping.
Mini Beef or Chicken Sliders With Caramelized Onions
Mini beef or chicken sliders with caramelized onions are a sweet and savory appetizer perfect for Valentine’s Day.
Ingredients
- 1 pound ground beef or chicken
- 1 large onion
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 hamburger buns
- 4 slices of cheese
- Lettuce, tomato, and pickles for garnish
Instructions
- Preheat a grill or grill pan to medium-high heat.
- In a large bowl, combine ground beef or chicken, salt, and pepper, and mix well.
- Form the mixture into small patties.
- Grill the patties for 3-4 minutes per side, or until cooked through.
- Meanwhile, caramelize the onions by heating olive oil in a pan over medium heat and cooking for 20-25 minutes, stirring occasionally.
- Assemble the sliders by spreading caramelized onions on the bottom bun, followed by a cooked patty, a slice of cheese, and finally the top bun.
- Garnish with lettuce, tomato, and pickles, and serve immediately.
Asparagus and Provolone Frittata Bites
Mini asparagus and provolone frittatas perfect for Valentine’s Day.
Ingredients
- 1 dozen eggs
- 1/2 cup diced asparagus
- 1/2 cup diced provolone cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together eggs and a pinch of salt.
- Add diced asparagus, provolone cheese, and parsley to the bowl and mix well.
- Brush a mini muffin tin with olive oil.
- Pour the egg mixture into the muffin tin.
- Bake for 12-15 minutes or until the edges are golden brown.
- Remove from oven and let cool for a few minutes.
- Serve warm and enjoy.
Steamed Mussels in White Wine and Garlic Broth
Steamed Mussels in White Wine and Garlic Broth is a romantic and flavorful appetizer.
Ingredients
- 2 pounds mussels, scrubbed and debearded
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 cup white wine
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions
- Rinse the mussels under cold water and discard any broken or open shells.
- Heat the olive oil in a large pot over medium heat.
- Add the garlic and onion and cook until the onion is translucent.
- Add the white wine, chicken broth, lemon juice, and thyme to the pot.
- Bring the liquid to a boil, then reduce the heat to low and add the mussels.
- Cover the pot and steam the mussels for 5-7 minutes, or until they open.
- Season with salt and pepper to taste.
- Serve the mussels hot, garnished with chopped parsley if desired.
Cranberry Brie Bites With Fresh Thyme
Mini puff pastry bites filled with cranberry and brie cheese, perfect for Valentine’s Day.
Ingredients
- 1 (8 ounce) wheel of brie cheese
- 1/4 cup of cranberry sauce
- 1 tablespoon of honey
- 1 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 package of frozen puff pastry, thawed
- 1 egg, beaten
- Fresh thyme leaves for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Roll out puff pastry on a floured surface to about 1/4 inch thickness.
- Cut out small squares of pastry, about 3 inches per side.
- Spoon a small amount of cranberry sauce onto one half of each square.
- Top with a slice of brie cheese.
- Fold the other half of the pastry square over the filling to form a triangle.
- Press edges to seal and use a fork to crimp.
- Brush tops with beaten egg and sprinkle with thyme, salt, and pepper.
- Place on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
- Serve warm and garnish with fresh thyme leaves.
Grilled Peach and Arugula Salad With Burrata Cheese
Grilled Peach and Arugula Salad With Burrata Cheese is a sweet and savory appetizer.
Ingredients
- 4 peaches
- 1 ball of burrata cheese
- 4 cups of arugula
- 1/4 cup of balsamic glaze
- 1/4 cup of extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium heat and grill the peaches for 2-3 minutes on each side.
- Cut the grilled peaches into wedges and set aside.
- Cut the burrata cheese into small pieces and set aside.
- In a large bowl, combine the arugula, grilled peach wedges, and burrata cheese.
- Drizzle the balsamic glaze and extra virgin olive oil over the salad and toss to combine.
- Season the salad with salt and pepper to taste.
- Serve the salad immediately and enjoy.
Spicy Chorizo and Manchego Empanadas
Spicy Chorizo and Manchego Empanadas are a flavorful and savory appetizer perfect for Valentine’s Day.
Ingredients
- 1 package of empanada dough
- 1/2 cup chorizo, sliced
- 1/2 cup Manchego cheese, shredded
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped scallions
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Roll out the empanada dough to a thickness of about 1/8 inch.
- Cut out circles of dough using a cookie cutter or the rim of a glass.
- In a bowl, mix together chorizo, Manchego cheese, cilantro, and scallions.
- Place a tablespoon of the chorizo mixture in the center of each dough circle.
- Brush the edges of the dough with the beaten egg.
- Fold the dough in half to form a half-moon shape and press the edges together to seal.
- Brush the tops of the empanadas with the remaining egg and bake for 15-20 minutes, or until golden brown.
- Serve warm and enjoy.
Zucchini Fries With Garlic Aioli and Parmesan Cheese
Crispy zucchini fries served with creamy garlic aioli and parmesan cheese.
Ingredients
- 2 medium zucchinis
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil for frying
- 1/2 cup garlic aioli
- 1/4 cup grated parmesan cheese
Instructions
- Cut the zucchinis into long, thin strips and set aside.
- In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
- Pour the buttermilk into a separate shallow dish.
- Dip each zucchini strip into the buttermilk, then coat in the flour mixture, shaking off excess.
- Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
- Fry the zucchini strips in batches until golden brown and crispy, about 2-3 minutes per side.
- Remove the fries from the oil with a slotted spoon and place on paper towels to drain excess oil.
- Serve the zucchini fries hot with garlic aioli and sprinkle with parmesan cheese.
Seared Scallops With Microgreens and Lemon Vinaigrette
Seared Scallops With Microgreens and Lemon Vinaigrette is a light, invigorating appetizer.
Ingredients
- 12 large scallops
- 1/4 cup microgreens
- 2 lemons
- 1/4 cup olive oil
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Rinse the scallops and pat them dry with a paper towel.
- Season the scallops with salt and pepper.
- Heat the olive oil in a skillet over medium-high heat.
- Add the garlic and sauté for 1 minute.
- Add the scallops and sear for 2-3 minutes on each side.
- Remove the scallops from the skillet and set them aside.
- Squeeze the lemons and mix the juice with the microgreens.
- Serve the scallops with the microgreens and lemon vinaigrette.
Conclusion
You’ll savor the sweet taste of love with these exquisite appetizers, a “symphony of flavors” that will leave your taste buds “dancing with delight”. Each dish is a “masterpiece of culinary art”, crafted to ignite passion and conversation. As you indulge, the “flames of flavor” will kindle a romantic ambiance, making your Valentine’s Day celebration truly unforgettable.