Make an impression serving this classic gourmet appetizer to your most gastronomically enthusiastic of guests. Made with minced fresh beef tenderloin, the bold flavours of capers, parsley and anchovies, and enhanced with our zesty French herb-infused Dijon-style mustard.
Classic Steak Tartare
Triple S Meatballs
Jackie Koh submitted the winner in the Recipe to Riches hors d’oeuvre category with this delectable Korean-spiced meatball. Serve with toothpicks or cocktail picks.
Chipotle Chili Bites
Stephen Childs submitted this recipe for shallow-fried polenta balls filled with smoky chipotle chili, the winner in the savoury snack category on Recipe to Riches. Using a silcone muffin pan makes it easy to pop out the frozen chili “pucks”.
Chicken Liver Pâté with Fig Cabernet Jelly
Chicken livers are under-appreciated, but economical and incredibly versatile. They make a lovely addition to a warm salad- think sautéed livers instead of bacon bits- and are delicious as a main course cooked in a vinegar sauce. But perhaps pâté shows them off to best advantage.
Sweet & Tangy Baked Brie
At a party it’s; always a good idea to have a mix of individual hors d’oeuvre and larger items that serve a crowd, like this yummy baked Brie. Cheese and pepper jelly are a classic combination.
Stuffed Sweet Mini Peppers
You’ll need a grill basket to make this colourful appetizer. It’s a bit finicky to stuff peppers, but the results are beautifully delicious! A larger portion makes a great vegetarian main course.
Mini Dill Rosti
This sophisticated hors d’oeuvre will wow your guests! Making the rosti round takes a bit of practice.
Seared Sea Scallops with Pancetta and Pea Purée
This sophisticated first course will wow your guests.
Piri Piri Shrimp with Avocado Salad
Tossing the shrimp with more piri piri sauce after they come off the grill gives the shrimp an extra kick of flavour. Leaving the shells on keeps the shrimp moist.
Mini Piri Piri Pita Pizzas
Piri piri sauce packs a punch in this delectable little hot hors d’oeuvre.