Easy Hors d'oeuvres Recipes

These are perfect for entertaining and provide a delightful variety of flavors. This platter includes stuffed mushrooms, mini quiches, brie and prosciutto toasts, smoked salmon mousse on cucumber, and garlic goat cheese toasts with fig jam. Each bite is easy to prepare ahead of time, leaving you free to enjoy your gathering.

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Course Appetizer

Servings servings (3 - 4 per person)

Calories

Recipe Video

Recipe Ingredients

For the Stuffed Mushrooms:

12 large Button Mushrooms Caps
12 ounces Feta Cheese
2-3 Garlic Cloves, minced
1 Egg
1 cup Breadcrumbs
1 tbsp freshly Chopped parsley
½ cup Parmesan Cheese
½ cup Gruyère Cheese
1 tsp Salt
½ tsp Black Pepper

For the Mini Quiches:

15 Frozen Puff Pastry Shells
¾ cup Heavy Cream
2 ounces Goat Cheese
2 ounces Gruyère Cheese
1 Egg
½ cup Cooked Ham, finely diced
½ teaspoon Salt
¼ teaspoon Black Pepper

For the Brie & Prosciutto Toasts:

1 Baguette, thinly sliced
2 ounces Soft Butter for the toasts
8 ounces Triple Cream Brie Cheese Cut into very thin slices
6 slices Prosciutto (The Chef used Prosciutto di San Daniele)
2 tablespoons Aged Balsamic Vinegar
12 Arugula Leaves

For the Smoked Salmon Mousse on Cucumber:

10 ounces Smoked Salmon, finely chopped
4 ounces Cream Cheese
1 tablespoon Fresh Dill
1 tablespoon Heavy Cream
½ teaspoon Hot Sauce (optional)
½ teaspoon Salt
1 tablespoon Cognac (optional)
1 European Cucumber
12 Small Cooked Shrimp

For the Garlic Goat Cheese Toasts with Fig Jam:

10 ounces Goat Cheese, softened
Salt and Pepper to taste
1 tablespoon Garlic, minced
2 tablespoons Sun-Dried Tomatoes, finely chopped
2 teaspoons Parsley, chopped
24 Melba Toast or Crostini
½ cup Fig Jam

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Recipe Instructions

Prepare the Stuffed Mushrooms:

Preheat Oven to 325°F (160°C)

Remove stems and gills from the mushrooms.
In your food processor, combine feta, garlic, egg, breadcrumbs, and Parsley until nicely blended to form a stuffing. Fill each mushroom cap with the mixture and top with parmesan, Gruyère, salt, and pepper.
Bake until golden brown.

Prepare the Mini Quiches:

Preheat the Oven to 350°F (175°C)

Heat the cream and when hot add it slowly to the egg to temper it add the Gruyere, goat cheese, salt and pepper.
Divide the diced ham evenly among puff pastry shells. Pour the cheese mixture into the shells, sprinkle with parmesan.
Bake until puffed and golden.

Prepare the Brie & Prosciutto Toasts:

Toast baguette slices under a broiler until light golden.
Top each with a slice with butter, Brie, half a slice of prosciutto, and a small arugula leaf.
Add a little of freshly ground Black pepper and drizzle a drop of balsamic vinegar over the top before serving.

Prepare the Smoked Salmon Mousse on Cucumber:

Blend smoked salmon, cream cheese, heavy cream, hot sauce, salt, and cognac until smooth. Slice cucumber into thin rounds and pipe mousse onto each slice. Garnish with a small cooked shrimp and a sprig of dill.

Prepare the Garlic Goat Cheese Toasts with Fig Jam:

Mix goat cheese, garlic, sun-dried tomatoes, and parsley. Spread on Melba toasts or crostini. (The Chef used a #100 Ice Cream Scoop)
Add a small dollop of fig jam on top of each toast.

Pro-Tips

For the Fresh Breadcrumbs: click here

Maximize Prep Time

Prepare as much as you can in advance. Stuff the mushrooms, mix the mousse, and assemble the quiches the day before. Then, all that’s left is baking or plating on the day of your event. This reduces stress and keeps you out of the kitchen while guests are arriving.

Bonus Pro Tip: Elevate with Presentation

Use garnishes like fresh dill, parsley, or arugula to add a pop of color. Arrange hors d'oeuvres neatly on a platter with small labels if needed. A beautiful presentation can make even simple bites look gourmet.