The best appetizers aren’t the ones with the longest ingredient lists. They’re the ones where two or three things are genuinely good and nobody got in their own way trying to do too much. Here are three that look like they came out of a real kitchen and actually take almost no skill to pull off.
Prosciutto-Wrapped Melon with Balsamic and Mint
This one is older than most cocktail parties and it still works every time.
1 ripe cantaloupe or honeydew, cut into wedges or cubes
8 to 10 slices prosciutto, torn in half lengthwise
Good balsamic glaze
Fresh mint, torn
Black pepper
Wrap each piece of melon in a strip of prosciutto, letting it drape rather than pulling it tight. Arrange on a platter, drizzle with balsamic glaze, scatter torn mint over the top, and finish with a few cracks of black pepper. The only trick is using melon that’s actually ripe. Underripe melon has nowhere to hide here, so smell it before you buy it. It should smell like something.
Burrata with Blistered Tomatoes and Basil Oil
This looks like a plate you’d get charged eighteen dollars for at a wine bar, and it takes about fifteen minutes start to finish.
1 ball fresh burrata
2 cups cherry or grape tomatoes
3 tbsp olive oil, divided
1 cup fresh basil leaves
Flaky salt
Crusty bread, sliced and toasted
Toss the tomatoes with a tablespoon of olive oil and blister them in a hot skillet for four or five minutes, just until they start to split and char slightly. While that’s happening, blend the basil with the remaining olive oil and a pinch of salt until it’s loose and bright green. Set the burrata whole in the center of a shallow bowl, spoon the warm blistered tomatoes and their juices around it, then drizzle the basil oil over everything. Finish with flaky salt. Let people break into the burrata themselves at the table. That’s part of the show.
Smoked Salmon Deviled Eggs with Everything Bagel Seasoning
A familiar thing done one notch better than usual.
6 large eggs, hard boiled and peeled
3 tbsp mayonnaise
1 tsp Dijon mustard
2 oz smoked salmon, finely chopped, plus more for topping
1 tsp fresh lemon juice
Everything bagel seasoning
Fresh dill
Halve the eggs and scoop the yolks into a bowl. Mash with the mayonnaise, mustard, lemon juice, and chopped smoked salmon until smooth. Pipe or spoon the mixture back into the egg whites, top each one with a small piece of smoked salmon, a sprinkle of everything bagel seasoning, and a bit of fresh dill. Deviled eggs get dismissed as a potluck food, but the smoked salmon and everything seasoning push this version into a completely different category.
None of these require a special trip beyond maybe the deli counter for prosciutto or smoked salmon, and all three sit out well at room temperature for a couple hours, which matters more than people think when you’re the one hosting and can’t hover over a tray all night.
