Recipes for Ridiculously Easy 2-Ingredient Appetizers
The perfect host(ess) may be able to lay out a spread of fancy hors d’oeuvres and cook an elaborate meal without breaking a sweat. But you may not have quite the same set of skills. Fortunately, you can still keep your guests happy even if you don’t have time to prepare picture-perfect canapés. These 2-ingredient appetizers (not counting staples like salt, pepper, and olive oil) come together in a flash and taste delicious, too. Even better, no one needs to know how easy they were to make.
1. Baked Brie with Cranberry Chutney
Warmed brie is the perfect classy but effortless appetizer. This recipe from the Alaska from Scratch adds some colorful cranberry chutney on top, making it a pretty addition to your holiday spread. Leftover cranberry chutney or sauce works well in this dish if you have it, but you can also use store bought.
- 1 (8-ounce) wheel of brie cheese
- ¼ cup cranberry chutney
Directions: Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the brie on the baking sheet, leaving the rind intact. Spoon the cranberry chutney over.
Bake cheese for 8 to 10 minutes, or until the sides of the wheel are soft and warm. Cut into the rind and serve with crackers.
2. Prosciutto-Wrapped Arugula
This last-minute appetizer requires zero cooking time and can be assembled in about 5 minutes — perfect for when you’re trying to get a snack on the table before your guests take off their coats. Recipe from The Kitchn.
- Thinly sliced prosciutto
Directions: Wash and dry the arugula. Place a large pinch of arugula on a slice of prosciutto. Roll up, then secure with a toothpick. Repeat until you have as many prosciutto rolls as you like, then serve.
3. Sweet Chili Chicken Wings
Thai sweet chili sauce is the magic ingredient in this incredibly simple chicken wing recipe from Family, Stamping, and Food. You can find it in the Asian foods aisle at your supermarket. To prepare, all you have to do is pour the sauce over the chicken wings, bake, and serve.
- Chicken wings
- 1 bottle Thai sweet chili sauce
- Fresh cilantro (optional)
Directions: Preheat oven to 375 degrees Fahrenheit. Prepare your chicken wings by cutting off the tips and separating the wings at the joint to make one flat and one drumette.
Place the wings in 13-by-9-inch baking dish. Pour the Thai sweet chili sauce over the chicken. Toss to coat. Bake in the oven for 30 minutes.
After 30 minutes, turn the wings over. Continue to cook for another 10 to 15 minutes. If you like, sprinkle with some torn, fresh cilantro leaves. Serve.
4. Fried Chickpeas
Crispy fried chickpeas are a healthy alternative to heavier snacks like cheesy dips and fatty chips. You can prepare them in about 5 minutes with a little olive oil and smoked paprika. Recipe from Martha Stewart.
- Olive oil, for frying
- 1 (15-ounce) can chickpeas, drained
- Coarse salt
- ¼ to ½ teaspoon smoked paprika
Directions: Heat a large skillet set over medium-high heat, add enough olive oil to reach a depth of ½ inch. Meanwhile, dry chickpeas thoroughly using paper towels.
Slowly add chickpeas to oil, being careful as they may splatter. Fry chickpeas, stirring frequently, until golden brown, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet to drain. Season with salt and smoked paprika, if desired. Let cool completely, and store in an airtight container.
5. Slow Cooker Barbecue Meatballs
Guests will gobble up a tray of cocktail meatballs, especially if they’re coated in barbecue sauce. We suggest you make a double-batch of these 2-ingredient appetizers, which cook slowly in your crockpot. Recipe from the Semisweet Sisters.
- 1 package frozen beef meatballs, which should be about 40
- 1 (18-ounce) bottle of barbecue sauce
Directions: Thaw meatballs in the refrigerator overnight, or follow instructions on the package for thawing.
Place meatballs in slow cooker. Pour the barbecue sauce over. Cover and cook on low for 1½ to 2 hours, stirring occasionally to make sure the meatballs are covered in sauce. Serve immediately or leave on “warm” setting until ready to serve.
6. Oven-Roasted Pesto Shrimp Skewers
Simple shrimp skewers are sure to be a hit at your next party. Using prepared pesto rather than homemade means putting together this delicious snack from Williams-Sonoma, adapted from Entertaining with the Seasons, is a breeze. If you’re pressed for time, you can assemble the skewers in advance, then roast in the oven just before you’re ready to serve.
- 1 (2-pound) package frozen, uncooked peeled and deveined medium shrimp, about 60 total, thawed
- 1 (7-ounce) container prepared pesto
- ½ teaspoon red pepper flakes
Directions: Position a rack in the upper third of the oven and preheat to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper. Soak 30 small wooden skewers in water to cover for 10 minutes and then drain.
In a bowl, combine the shrimp and pesto and toss until the shrimp are evenly coated. Thread 2 shrimp onto each skewer. You can store the prepared skewers in the fridge, covered in plastic wrap, for 24 hours.
Arrange the skewers in a single layer on the prepared baking sheet. Sprinkle with the red pepper flakes. Roast the shrimp until just opaque throughout, 8 to 10 minutes. Transfer the shrimp skewers to a warmed platter and serve immediately.
7. Easy Baked Goat Cheese
When you have a “whoops, I forget the appetizer” moment, this quick-and-easy baked goat cheese dish from PopSugar is here to save the day. Just season the cheese with a little thyme, bake in the oven until soft, and garnish with olive oil. The result is simple, delicious goodness.
- 8 to 12 ounces marinated goat cheese or feta, broken into large chunks
- 4 to 5 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 to 3 teaspoons olive oil
Directions: Preheat oven to 325 degrees Fahrenheit.
Mash cheese and thyme together in a small ovenproof dish. Bake in oven for 15 to 20 minutes, or until golden brown.
Remove the dish from the oven and drizzle with olive oil. Serve with sliced baguette or crackers.