16 Unique Seasonal Appetizers for Your Next Gathering
Last Updated November 21, 2018
Add some excitement to your appetizer spread with these creative bites.
Most of us reach for a cheese plate and some mixed nuts when preparing for a cocktail party or pre-dinner snacks. For your next gathering, try one of these far-from-ordinary appetizer recipes to add some local, seasonal flair to the lineup.
Caramelized Bosc Pear, Prosciutto & Burrata Salad
Peppery arugula, spiced pear, and creamy burrata make this salad from Chef Jason Knibb of NINE-TEN Restaurant an unexpected, and very welcome new fall classic. Omit the prosciutto for a...
Grilled Octopus Tostada
This tostada is a favorite at Mitch’s Seafood, in Point Loma, San Diego.
Farmers Market Feast: Zucchini-Wrapped, Feta-Stuffed Dates
These sweet-savory dates are perfect fall snacks. Try to find tender, local medjool dates or other large meaty varieties for this recipe.
Naturally Vegan: Sweet Potato Toast with Roast Corn Guacamole and Crispy Chickpeas
Sweet, spicy, crispy, and creamy—these naturally vegan and gluten-free "toasts" have it all.
Little Lion Swiss Chard Gratin
Anne Marie Coulon of Little Lion learned this recipe from her grandpa and now serves it as a starter with bread.
French Twist Obamas
From Rob Ruiz of The Land & Water Company
Obama is not just the President’s last name, it is also the name of a very famous city in Japan, just south of Kyoto, in the Fukui...
Easy Garlic Parmesan Artichokes
Artichokes may look intimidating, but they are actually easy to work with and fun to eat. California artichokes are available throughout the year, but their peak season is March...
Little Lion Parsley Pesto with Crudités
This pesto recipe was developed by Anne Marie Coulon of Little Lion Cafe and Garden. It goes great with vegetables, meat, or pasta.
Kumiai Oysters with Pirul Mignonette
Chef Drew Deckman finds locally-sourced seafood for his Kumiai Oysters with Pirul Mignonette recipe.
Chris Osborne’s Cauliflower Tabouleh and Butter Lettuce
“We are lucky enough to have wonderful cauliflower year-round in Southern California, which is why I like to use it in this raw, vegan dish. The pomegranate is easily substituted with other acidic...
Autumn Persimmon and Pomegranate Salad
Sweet persimmons and tart pomegranate are fall favorites that pair perfectly with peppery olive oil and herbaceous cilantro and mint.
Three Step San Diego-Style Campechana
Campechana is a Mexican-style seafood cocktail with a variety of mixed seafood—some cooked, some raw—in a spicy, zesty lime-spiked, tomato-based sauce. This recipes comes from Mitch's Seafood in...
Heart & Trotter Sous Vide Chicken Liver Pâté
Adapted from James Holstag, butcher and co-owner at Heart & Trotter Whole Animal Butchery, advanced preparation techniques make this recipe a good and challenging excuse to bust out a sous vide...
Seasonal Accoutrements: Date Syrup-Braised Cipollini Onions
Fresh cipollini onions from the farmers market are mild and sweet and perfect for braising in rich date syrup and sharp vinegar.
Jesse Paul's Rustic Bread with Fresh Ricotta, Basil Syrup, and Squash & Corn Caponata
Jesse Paul serves this dish, which features squash, basil, and corn from Lucky Dog Ranch, at The Wooden Spoon restaurant in Escondido.
Farmers Market Feast: Honey Soaked Figs with Cardamom and Rose
Easy, elegant, and exotic, these infused figs are a great way to celebrate the end-of-summer bounty we are enjoying in San Diego County. Use them to top everything.
Five Holiday-Worthy Vegetarian Main Dishes
These visually stunning vegetarian and vegan fall dishes are worthy of any holiday table.
