Planning the menu for your wedding reception will often include some type of appetizers. This page contains wedding appetizer recipes.
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Here are questions related to Wedding Appetizer Recipes.
My daughter and I have decided to reduce the budget for her wedding reception, and with the wedding two weeks away we want to find good, elegant and FRUGAL appetizers, and serve an appetizer reception instead of a buffet. Any ideas or suggestions? Thanks!
Kim from Crawford, CO
To Andy, Would you please post the recipe for the 75 small rolls. My granddaughter is getting married in June and this sounds like something that would be good. Thank you so much
I am trying to put together an hor d'oeuvres only menu for an evening wedding reception (in the fall) of approx. 50-55 guests. I know I have to make heavy hor d'oeures for everyone not to be hungry. What kinds of hor d'oeuvres should I prepare? If anyone has recipes that they would want to share I would appreciate it. Also I appreciate all input and suggestions! =)
Finger sandwiches are good. Cut the crust off of bread, make the sandwiches, and cut in half on the diagonal. You can match the type to your wedding - bbq, tuna salad on toast, roast beef, etc. buy the meat bulk to save money. For deli meat and cheese, they will slice for you too. Fancy spreads really up the game of a plain sandwich. Try gourmet mustard or garlic mayo (aoili).
Another good idea is several types of crackers with hard meats and cheeses. Again, buy bulk at the deli and have them cut it for you.
If you want to get real fancy try asparagus lightly steamed, spread with boursin cheese, and wrapped in prosciutto. Bake until the edges crisp. It's pricey, but good and impressive. Also, get a mini-cupcake pan and make baby quiche.
I am a huge fan of fresh fruit for dessert. That way it won't compete with the cake.
Congratulations and good luck.
I need some ideas and appetizer recipes for a wedding reception that won't break the bank, but will make daughter happy. Any ideas?
By oregon mom from Prineville, OR
My daughter married in February, and I did the catering for 150 people on my own by starting in the October before and freezing stuff as I went along. I made tiny chicken turnovers, Italian rice balls, both freezable recipes from allrecipes.com., plus hummus, blue cheese dip (with yogurt instead of mayo), which I also froze with no problems at all. Sandwiches (made at the last minute), apple sheet cake, bake well tart (which both froze and thawed beautifully). Plus nibbles like chips, peanuts and some ready made frozen vegetable samosas and spring rolls. I also made pizza which I froze as well. Everybody was so impressed, and I made plenty! Long as you have LOTS of food and a reasonable variety, you can't really go wrong.
I am having an outside wedding and there isn't anywhere to keep food hot or cold. The wedding is in April, however we till have coolers to keep things cold if needed. My problem is I can't figure out easy appetizers that would be safe to have.
By Misti W
I would suggest cold appetizers and lots of interesting containers full of ice...the salad bar, with pickles and cheeses sounds great. A variety of small crackers would be safe to serve with the salads.
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I am planning a wedding and am trying to create a menu of appetizers. Currently I have shrimp cocktail and a fruit tray with cheese. This is going to be at a wine vineyard at 2 pm on Oct 4, a Saturday afternoon.
I need ideas. Thank you.
Ashley from Michigan
All of these are very simple to make and easy to serve. Really. If you are interested in any recipes, just let me know. Most important, have fun. (04/25/2008)
Bread Moment Surprise's
This is a very popular appetizer.
Bake in oven at 150Deg C for 10 minutes,
You can make these a few day's ahead keep refrigerated then warm prior to serving. You may substitute the mushrooms with 1 teaspoon Tinned Salmon de-boned, which is also popular, but still following the same instructions, still adding the bacon. (04/25/2008)
By John from Tasmania
* Core the apples and cut into small pieces.
Mix the brown sugar and cinnamon together and set aside. Preheat the peanut or vegetable oil in a deep fryer or other pan used for deep frying. Wrap a piece of apple and a cube of cheddar cheese in a wonton skin and seal according to the directions on the package. Deep fry until golden brown. Coat with the brown sugar - cinnamon mixture and serve. This is good served hot or cold.
Cut bacon into thirds. Wrap one third piece of bacon around each cocktail sausage. Put sausages into 9 x 13 pan. Sprinkle with brown sugar and pat down. Bake at 350 for one hour. Serve using toothpicks.
Place frozen meatball on a baking sheet, and bake according to package directions. Meanwhile, place onions in the bottom of a slow-cooker on high, and cook until transparent. Add cranberry and tomato sauces to cooker, and heat and stir until cranberry sauce is melted. Stir in meatballs, simmer on low heat. These are better the longer you can let them simmer, but can be done on the stovetop and served immediately. Easy, and so tasty.
Hot Cheese Straws
Prep: 15 min, Cook: 10 min, plus refrigeration time.
In a bowl, mix together the flour, salt and cayenne pepper. Cut in the chilled butter until the mixture resembles fine breadcrumbs. Add the cheese and half the beaten egg and mix until dough forms a ball. Cover and refrigerate for 30 minutes. Preheat the oven to 400 degrees F. Butter or spray several baking sheets. On a floured surface, roll out the dough to 1/4 inch thickness. Cut into 3x1/2 inch strips. Twist and place on prepared baking sheets. Brush the cheese straws with the remaining egg. Bake 10-12 minutes, or until golden brown. If they brown too much, the cheese will turn bitter. These freeze very well. To refresh them after thawing, pop them in a 350 degrees F oven for 3-4 minutes.
Pour the nuts into an oven-proof pan. Spray nuts with oil and toss. Sprinkle on the seasonings and toss thoroughly. Roast in your oven at 375 degrees for 10 to 12 minutes. When you start smelling the wonderful aroma, or when you spy a little browning on the edges, take them out of the oven. Now toss one more time. Cool on paper towels. You can even eat them warm and really savor the coating. (04/26/2008)
The fruit skewers were very pretty; they used the fruit cutters so each slice was a shape. Also, the cheese was "fancied up" too. Best wishes for health and happiness. (04/26/2008)
By Julie L
This list can go on. Just make sure that what you serve is convenient to munch on without being messy. God bless and have a blast. (08/19/2008)