23 No-Cook Appetizers That Will Make Your Party Guests go “Wow!”

Looking to wow your guests without breaking a sweat in the kitchen? No-cook appetizers are the secret weapon of savvy hosts everywhere.

These fuss-free dishes prove that you don’t need a stove or oven to create impressive, crowd-pleasing starters.

From elegant crudité platters to creative dips and sophisticated bites, we’ve rounded up the most delicious ways to kick off your gathering – all without turning up the heat.

1. Homemade Guacamole

Prep Time: 15 minutes

Servings: 4-6

Ingredients:

• 3 ripe avocados
• 1 lime, juiced
• 1 medium red onion, finely diced
• 2 Roma tomatoes, seeded and diced
• 1/3 cup fresh cilantro, chopped
• 1 jalapeño pepper, seeded and minced (optional)
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin

Instructions:

1. Cut avocados in half, remove the pits, and scoop the flesh into a medium bowl.
2. Add lime juice and mash the avocados with a fork until you reach your desired consistency (chunky or smooth).
3. Fold in the diced onion, tomatoes, cilantro, jalapeño (if using), and garlic.
4. Season with salt and cumin, then gently stir to combine.
5. Taste and adjust seasonings as needed, adding more lime juice or salt if desired.

Tips:

• For the best flavor, let the guacamole rest for 30 minutes before serving
• To prevent browning, press plastic wrap directly onto the surface if not serving immediately
• Serve with tortilla chips, use as a spread, or as a topping for tacos

2. BLT Bites

Prep Time: 25 minutes

Servings: 24 bites

Ingredients:

• 1 pound bacon, cooked crisp and crumbled
• 24 cherry tomatoes
• 1/2 cup mayonnaise
• 1/3 cup shredded lettuce, finely chopped
• 2 tablespoons green onion, minced
• Black pepper to taste

Instructions:

1. Cut a thin slice off the top of each cherry tomato. Using a small spoon or melon baller, carefully scoop out the pulp, creating a hollow shell. Place tomatoes upside down on paper towels to drain.
2. In a medium bowl, combine the crumbled bacon, mayonnaise, lettuce, and green onion. Mix well.
3. Season the mixture with black pepper to taste.
4. Using a small spoon or piping bag, fill each tomato shell with the bacon mixture.
5. Refrigerate until ready to serve.

Tips:

• Choose firm, ripe tomatoes that can stand up on their own
• Prepare these no more than 2-3 hours before serving
• For extra flavor, add a tiny sprinkle of garlic powder to the filling
• Save the tomato pulp for use in sauces or salads

3. Antipasto Skewers

Prep Time: 20 minutes

Servings: 24 skewers

Ingredients:

• 24 wooden or bamboo skewers (6-inch length)
• 24 cheese tortellini, cooked and cooled
• 24 small mozzarella balls (ciliegine)
• 24 slices of salami, folded in quarters
• 24 large pitted green olives
• 24 cherry tomatoes
• 12 marinated artichoke hearts, halved
• Fresh basil leaves
• Italian dressing for drizzling
• Black pepper to taste

Instructions:

1. Cook tortellini according to package directions, drain, and let cool completely.
2. Thread ingredients onto each skewer in this order:

• Basil leaf (folded if large)
• Cherry tomato
• Folded salami
• Mozzarella ball
• Green olive
• Artichoke heart half
• Tortellini

1. Arrange skewers on a serving platter.
2. Drizzle with Italian dressing just before serving.
3. Finish with fresh cracked black pepper.

Tips:

• Assemble up to 4 hours ahead and refrigerate
• Pat marinated items dry before threading to prevent dripping
• For best results, bring to room temperature 15 minutes before serving
• To prevent sliding, thread ingredients snugly together
• Consider setting out extra dressing on the side for dipping

4. Seeded Feta Bites

Prep Time: 15 minutes

Servings: 24 bites

Ingredients:

• 8 ounces feta cheese, cut into 24 cubes
• 1/4 cup sesame seeds
• 2 tablespoons poppy seeds
• 2 tablespoons black sesame seeds
• 1 tablespoon dried oregano
• 1 tablespoon black pepper
• 2 tablespoons honey, for drizzling
• Fresh thyme sprigs for garnish (optional)

Instructions:

1. In a shallow bowl, combine sesame seeds, poppy seeds, black sesame seeds, dried oregano, and black pepper. Mix well.
2. Pat the feta cubes dry with paper towels to ensure the seeds will stick.
3. Roll each feta cube in the seed mixture, pressing gently to coat all sides.
4. Arrange the coated feta cubes on a serving platter.
5. Just before serving, drizzle with honey and garnish with fresh thyme if using.

Tips:

• For best results, use firm feta cheese that holds its shape
• Can be prepared up to 4 hours ahead and refrigerated
• Bring to room temperature 15 minutes before serving
• Try with different herb combinations like za’atar or herbes de Provence
• Serve with toothpicks for easy handling

5. Cucumber Tea Sandwiches

Prep Time: 20 minutes

Servings: 24 tea sandwiches

Ingredients:

• 12 slices white bread, crusts removed
• 1 English cucumber, very thinly sliced
• 8 ounces cream cheese, softened
• 1/4 cup fresh dill, finely chopped
• 2 tablespoons butter, softened
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• Salt and white pepper to taste

Instructions:

1. Mix softened cream cheese with dill, lemon juice, garlic powder, salt, and white pepper until smooth.
2. Thinly spread butter on one side of each bread slice (this creates a moisture barrier).
3. Spread the cream cheese mixture on the opposite side of each buttered bread slice.
4. Layer cucumber slices on half of the bread slices, slightly overlapping them.
5. Top with remaining bread slices, cream cheese side down.
6. Using a sharp knife, cut each sandwich into 4 triangles or rectangles.

Tips:

• Salt the cucumber slices and let them drain on paper towels for 15 minutes to prevent soggy sandwiches
• Use a mandoline for uniformly thin cucumber slices
• Keep sandwiches fresh by covering with damp paper towels and plastic wrap until serving
• Prepare no more than 2 hours before serving
• For extra elegance, garnish with tiny dill sprigs

6. Smoky Cheese Ball

Prep Time: 20 minutes + 2 hours chilling

Servings: 12-15

Ingredients:
For the cheese ball:

• 16 ounces cream cheese, softened
• 2 cups shredded smoked gouda
• 4 ounces crumbled blue cheese
• 2 teaspoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

For the coating:

• 1 cup finely chopped pecans
• 3 tablespoons fresh parsley, finely chopped
• 2 tablespoons crispy bacon bits
• 1 teaspoon smoked paprika

Instructions:

1. In a large bowl, combine softened cream cheese, smoked gouda, and blue cheese. Mix until well blended.
2. Add Worcestershire sauce, smoked paprika, garlic powder, and black pepper. Mix thoroughly.
3. Form the mixture into a ball shape using plastic wrap to help shape it.
4. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
5. Mix the coating ingredients in a shallow bowl.
6. Remove cheese ball from refrigerator and unwrap. Roll in the coating mixture, pressing gently to adhere.

Tips:

• Let stand at room temperature for 15-20 minutes before serving
• Serve with various crackers, pretzels, or sliced baguette
• Can be made up to 3 days ahead and kept refrigerated
• For extra smokiness, add a dash of liquid smoke to the cheese mixture
• Press coating in gently with your hands for better adhesion

7. Salsa Fresca

Prep Time: 15 minutes

Servings: 6-8

Ingredients:

• 4 ripe Roma tomatoes, finely diced
• 1 medium white onion, finely diced
• 1-2 jalapeño peppers, seeded and finely diced
• 1/2 cup fresh cilantro, chopped
• 2-3 limes, juiced
• 1 clove garlic, minced (optional)
• Salt to taste

Instructions:

1. Dice the tomatoes into small, uniform pieces and place in a medium bowl. For best results, remove the seeds and pulp.
2. Add the finely diced onion and jalapeño to the bowl. For milder salsa, use one jalapeño; for spicier, use two or leave in some seeds.
3. Chop the cilantro, including tender stems, and add to the mixture.
4. If using garlic, add it now.
5. Squeeze fresh lime juice over the mixture.
6. Add salt to taste, starting with 1/2 teaspoon and adjusting as needed.
7. Gently toss all ingredients together until well combined.
8. Let sit for at least 15 minutes before serving to allow flavors to meld.

Tips:

• For best flavor, serve at room temperature
• Store in an airtight container in the refrigerator for up to 3 days
• Drain excess liquid before serving if needed
• The flavors will intensify slightly after a few hours

8. Buttery Radish Baguette

Prep Time: 10 minutes
Servings: 4

Ingredients:

• 1 fresh baguette
• 8 tablespoons high-quality unsalted butter, softened at room temperature
• 1 bunch fresh radishes (about 8-10 radishes)
• Flaky sea salt (such as Maldon)
• Freshly ground black pepper
• Optional: Fresh chives, finely chopped

Instructions:

1. Slice the baguette on a diagonal into 4 equal portions, then slice each portion lengthwise to create open-faced pieces.
2. Clean and trim the radishes, leaving a small portion of the green stems if desired. Slice them very thinly using a sharp knife or mandoline.
3. Generously spread each baguette piece with about 1 tablespoon of softened butter, creating a thick layer.
4. Arrange the radish slices in slightly overlapping layers on top of the butter.
5. Sprinkle each piece with flaky sea salt and freshly ground black pepper to taste.
6. If using chives, scatter them over the top.
7. Serve immediately while the bread is still crisp and the radishes are fresh.

Tips:

• For extra flavor, try using cultured or herb-infused butter
• For best results, use European-style butter with high butterfat content
• Bring butter to room temperature for easier spreading
• Slice radishes as thinly as possible for the best texture contrast
• Choose a fresh, crusty baguette from a local bakery if possible
• This dish is best assembled right before serving to maintain optimal texture

9. Cucumber Canapés

Prep Time: 20 minutes

Servings: 8-12

Ingredients:

• 1 large English cucumber, sliced into 1/4-inch rounds
• 8 oz cream cheese, softened
• 1/4 cup fresh dill, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1 tablespoon lemon juice
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste
• Cherry tomatoes or red bell pepper for garnish (optional)

Instructions:

1. Slice the cucumber into roughly 24 even rounds, about 1/4-inch thick. If desired, use a peeler to create decorative stripes on the cucumber skin before slicing.
2. Using a small spoon or melon baller, scoop out a small portion from the center of each cucumber round to create a shallow well. Pat the rounds dry with paper towels.
3. In a mixing bowl, combine the softened cream cheese, dill, chives, lemon juice, and garlic powder. Mix until smooth and well combined.
4. Season the cream cheese mixture with salt and pepper to taste.
5. Transfer the mixture to a piping bag fitted with a star tip, or use a small spoon to fill each cucumber round with the cream cheese mixture.
6. If desired, top each canapé with a small piece of cherry tomato or red bell pepper for color.
7. Arrange on a serving platter and serve immediately, or cover and refrigerate for up to 2 hours before serving.

Tips:

• Choose a firm cucumber with minimal seeds
• For best results, make these no more than 2 hours before serving
• Keep chilled until ready to serve
• Pat the cucumber rounds very dry to prevent the filling from becoming watery

Here’s a recipe for a fresh and vibrant Layered Mediterranean Dip:

10. Layered Mediterranean Dip with Pita Chips

Prep Time: 20 minutes

Servings: 8-10

Ingredients:

• 16 oz hummus (store-bought or homemade)
• 1 cup Greek yogurt
• 2 medium cucumbers, seeded and diced
• 2 cups cherry tomatoes, quartered
• 1 cup crumbled feta cheese
• 1/2 cup pitted Kalamata olives, chopped
• 1/3 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 2 tablespoons extra virgin olive oil
• 1 lemon, juiced
• Salt and black pepper to taste
• Store-bought pita chips for serving

Instructions:

1. In a large shallow serving dish, spread the hummus evenly as your base layer.
2. Mix the Greek yogurt with half the lemon juice and spread over the hummus.
3. Combine the diced cucumbers with a pinch of salt and drain any excess liquid.
4. Layer the ingredients in this order:

• Diced cucumbers
• Cherry tomatoes
• Red onions
• Kalamata olives
• Crumbled feta cheese

1. Sprinkle with fresh parsley and mint.
2. Drizzle with olive oil and remaining lemon juice.
3. Season with fresh black pepper to taste.
4. Serve immediately with pita chips, or refrigerate for up to 2 hours before serving.

Tips:

• Use thick, Greek-style hummus for the best base
• Pat vegetables dry before adding to prevent excess liquid
• Let chill for 30 minutes before serving to allow flavors to meld
• Can be made up to 2 hours ahead; add herbs and olive oil just before serving
• Store any leftovers covered in the refrigerator for up to 2 days

11. Spicy Pickled Grapes

Prep Time: 20 minutes + 24 hours pickling

Servings: Makes 2 pints

Ingredients:

• 2 pounds seedless red grapes, removed from stems
• 2 cups white wine vinegar
• 1/2 cup water
• 1/2 cup granulated sugar
• 2 tablespoons kosher salt
• 4 cloves garlic, peeled and lightly crushed
• 2 Thai red chilies, split lengthwise (or 1 teaspoon red pepper flakes)
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 1 tablespoon yellow mustard seeds
• 1 teaspoon coriander seeds

Instructions:

1. Wash and dry the grapes thoroughly. Using a small paring knife, trim off the tiny stem end of each grape. This allows the brine to penetrate better.
2. In a large bowl or measuring cup, combine vinegar, water, sugar, and salt. Stir until sugar and salt dissolve completely.
3. Divide the garlic, chilies, thyme, bay leaves, peppercorns, mustard seeds, and coriander seeds between two clean pint-sized jars.
4. Pack the grapes into the jars, leaving about 1/2 inch headspace at the top.
5. Pour the vinegar mixture over the grapes, making sure they are completely covered by the brine.
6. Cover jars tightly and gently shake to distribute spices.
7. Refrigerate for at least 24 hours before eating. The grapes will be lightly pickled after 24 hours and fully pickled after 48 hours.

Tips:

• Choose firm, fresh grapes for best results
• These will keep in the refrigerator for up to 2 weeks
• Taste after 24 hours and adjust seasoning if needed
• Great paired with cheese boards, charcuterie, or as a garnish for cocktails
• For less heat, remove chili seeds before adding

12. Antipasto Pinwheels

Prep Time: 25 minutes + 2 hours chilling

Servings: Makes 24 pinwheels

Ingredients:

• 4 large flour tortillas (10-inch)
• 8 oz cream cheese, softened
• 1/4 cup prepared pesto
• 8 slices provolone cheese
• 8 slices salami
• 8 slices ham
• 1 cup roasted red peppers, drained and patted dry
• 1 cup artichoke hearts, chopped and well-drained
• 1/2 cup pitted black olives, finely chopped
• 1/2 cup fresh basil leaves

Instructions:

1. In a medium bowl, mix softened cream cheese with pesto until well combined.
2. Lay out one tortilla and spread 1/4 of the cream cheese mixture evenly across the surface, leaving a 1/2-inch border.
3. Layer on the ingredients in this order:

• 2 slices provolone cheese
• 2 slices salami
• 2 slices ham
• 1/4 of the roasted red peppers
• 1/4 of the artichoke hearts
• 1/4 of the olives
• 1/4 of the basil leaves

1. Starting from one end, tightly roll the tortilla, keeping the filling in place as you roll.
2. Wrap each roll tightly in plastic wrap.
3. Refrigerate for at least 2 hours or overnight.
4. When ready to serve, unwrap and slice each roll into 6 pieces (about 1-inch thick).

Tips:

• Pat all ingredients very dry to prevent soggy pinwheels
• For easier slicing, use a serrated knife
• Can be made up to 24 hours in advance
• Secure with toothpicks if needed
• Keep refrigerated until serving

13. Nori Guacamole

Prep time: 15 minutes

Servings: 6 as a dip

Ingredients:

• 3 ripe avocados, pitted and peeled
• 2 sheets nori (dried seaweed), finely chopped
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 lime, juiced
• 1 small shallot, minced
• 1 clove garlic, minced
• 1 Thai chili or serrano pepper, seeded and minced (optional)
• 1 tablespoon toasted sesame seeds
• 1/2 teaspoon wasabi paste (optional)
• Salt to taste

Instructions:

1. In a medium bowl, mash the avocados to desired consistency with a fork.
2. Using kitchen scissors, cut the nori sheets into very small pieces or strips.
3. Add the chopped nori, sesame oil, rice vinegar, and lime juice to the mashed avocados.
4. Mix in the minced shallot, garlic, and chili pepper if using.
5. Stir in the toasted sesame seeds and wasabi paste if using.
6. Season with salt to taste, starting with 1/4 teaspoon.
7. Let sit for 10 minutes to allow flavors to meld.

Tips:

• Serve within 2 hours for best flavor and color
• Store with plastic wrap pressed directly on the surface to prevent browning
• Great served with rice crackers, wonton crisps, or vegetable crudités
• For extra umami, add a splash of soy sauce
• Reserve some sesame seeds and nori for garnish

14. Bee My Honey Fruit Dip

Prep Time: 10 minutes

Servings: 6-8 as a dip

Ingredients:

• 8 oz cream cheese, softened
• 1/3 cup honey
• 1/4 cup Greek yogurt
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• Additional honey and crushed honeycomb for garnish (optional)

Instructions:

1. In a medium bowl, beat the softened cream cheese until smooth and fluffy.
2. Add honey, Greek yogurt, and vanilla extract. Beat until well combined and creamy.
3. Mix in the cinnamon and salt until evenly distributed.
4. Transfer to a serving bowl.
5. If desired, drizzle with additional honey and garnish with pieces of honeycomb.
6. Chill for at least 30 minutes before serving.

Tips:

• Use room temperature cream cheese for smoothest results
• Can be made up to 24 hours in advance
• Store covered in the refrigerator
• Perfect for dipping:
• Apple slices
• Strawberries
• Pear slices
• Graham crackers
• Pineapple chunks
• Banana slices

15. Quick Tortilla Pinwheels

Prep Time: 15 minutes + 1 hour chilling

Servings: Makes 24 pinwheels

Ingredients:

• 4 large flour tortillas (10-inch)
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 4 oz diced green chiles, drained
• 1/4 cup black olives, finely chopped
• 1/4 cup red bell pepper, finely diced
• 2 green onions, thinly sliced
• 1 teaspoon taco seasoning
• 1/4 cup fresh cilantro, chopped (optional)

Instructions:

1. In a medium bowl, mix softened cream cheese, cheddar cheese, and taco seasoning until well combined.
2. Stir in green chiles, olives, bell pepper, green onions, and cilantro if using.
3. Divide the mixture among the 4 tortillas, spreading evenly and leaving a 1/2-inch border.
4. Starting from one end, roll each tortilla tightly.
5. Wrap each roll individually in plastic wrap.
6. Refrigerate for at least 1 hour or until firm.
7. When ready to serve, unwrap and cut each roll into 6 slices.

Tips:

• Use room temperature cream cheese for easier spreading
• Pat vegetables very dry to prevent soggy tortillas
• Can be made up to 24 hours in advance
• Use a serrated knife for clean cuts
• Secure with toothpicks if needed for serving
• Keep refrigerated until ready to serve

16. Mango and Avocado Salsa

Prep Time: 15 minutes

Servings: 6 as a dip

Ingredients:

• 2 ripe mangos, peeled and diced
• 2 ripe avocados, peeled and diced
• 1 red bell pepper, finely diced
• 1/2 red onion, finely diced
• 1 jalapeño pepper, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 limes, juiced
• 1/4 teaspoon ground cumin
• Salt to taste
• Tortilla chips for serving

Instructions:

1. In a large bowl, combine diced mango and avocado.
2. Add red bell pepper, red onion, and jalapeño.
3. Sprinkle in the chopped cilantro.
4. Add lime juice and cumin.
5. Gently fold all ingredients together, being careful not to mash the avocado.
6. Season with salt to taste.
7. Let sit for 10 minutes before serving to allow flavors to meld.

Tips:

• Use firm but ripe mangos and avocados
• Add lime juice immediately to prevent avocado from browning
• Adjust jalapeño amount to taste
• Best served within 2 hours
• Store with plastic wrap pressed directly on the surface
• Can be served as a topping for fish or chicken
• For extra zip, add a splash of orange juice

17. Artichoke Caprese Platter

Prep Time: 15 minutes
Servings: 4-6 as an appetizer

Ingredients:

• 2 (14 oz) cans quartered artichoke hearts, drained well
• 16 oz fresh mozzarella balls (ciliegine or bocconcini)
• 2 cups cherry tomatoes, halved
• Fresh basil leaves
• Extra virgin olive oil
• Aged balsamic vinegar
• Sea salt and freshly ground black pepper
• Optional: pine nuts for garnish

Instructions:

1. Pat the artichoke hearts dry with paper towels to remove excess moisture. Arrange them on a large serving platter.
2. Distribute the mozzarella balls and halved cherry tomatoes around and between the artichoke pieces.
3. Tear fresh basil leaves and scatter them generously over the platter.
4. Drizzle with high-quality extra virgin olive oil and aged balsamic vinegar.
5. Season with sea salt and freshly ground black pepper to taste.
6. If using, sprinkle with pine nuts.
7. Serve immediately at room temperature with crusty bread on the side.

Tips:

• For best flavor, let the platter stand at room temperature for 15 minutes before serving
• Look for artichoke hearts packed in water rather than marinated ones for a cleaner flavor
• You can substitute regular mozzarella cut into bite-sized pieces if you can’t find the small balls

18. Watermelon Cups

Prep Time: 20 minutes
Servings: 12 cups

Ingredients:

• 1 medium seedless watermelon
• 1 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 2 tablespoons honey
• 1/4 cup balsamic glaze
• Black pepper to taste
• Optional: pistachios or pine nuts for garnish

Instructions:

1. Cut watermelon into roughly 2-inch thick slices, then use a round cookie cutter or drinking glass (about 3 inches in diameter) to cut circles from the flesh.
2. Using a melon baller or small spoon, carefully hollow out the center of each watermelon circle, leaving about 1/2 inch of flesh at the bottom and sides to create a cup. Reserve the scooped watermelon for another use.
3. Pat the watermelon cups dry with paper towels to remove excess moisture.
4. In each cup, add a sprinkle of crumbled feta cheese.
5. Scatter chopped fresh mint over the feta.
6. Drizzle each cup with a small amount of honey and balsamic glaze.
7. Finish with a light sprinkle of freshly ground black pepper.
8. If using, top with crushed pistachios or pine nuts.

Tips:

• Serve immediately, or chill for up to 2 hours before serving
• Keep refrigerated until ready to serve
• The cups can be prepared several hours in advance, but add the toppings just before serving
• For a variation, try adding diced cucumber or a small piece of prosciutto

19. Mini Muffuletta

Prep Time: 20 minutes
Chill Time: 2 hours (recommended)
Servings: 12 mini sandwiches

Ingredients:

• 12 slider buns or dinner rolls, split
• 1/2 pound mixed Italian cold cuts (mortadella, salami, ham)
• 1/4 pound provolone cheese, thinly sliced
• 1/4 pound mozzarella cheese, thinly sliced

For the Olive Salad:

• 1 cup mixed olives (green and kalamata), finely chopped
• 1/4 cup roasted red peppers, diced
• 1/4 cup giardiniera (Italian pickled vegetables), chopped
• 2 tablespoons capers, drained and chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped
• Black pepper to taste

Instructions:

1. Make the olive salad by combining all ingredients in a bowl. Mix well and let marinate for at least 30 minutes.
2. Split the rolls horizontally, keeping them hinged on one side.
3. Layer each bottom half with:

• A spoonful of olive salad
• Folded mortadella
• Folded salami
• Folded ham
• Provolone cheese
• Mozzarella cheese
• Another spoonful of olive salad

1. Replace top halves and press down gently.
2. Wrap each sandwich tightly in plastic wrap.
3. For best results, refrigerate for 2 hours or overnight to let flavors meld.

Tips:

• The olive salad can be made up to 3 days in advance
• Use a serrated knife to cut sandwiches if serving as halves
• Bring to room temperature for 15 minutes before serving
• Traditional muffuletta uses round Italian bread, but slider buns work great for a party-friendly version

20. Marinated Cheese

Prep Time: 15 minutes

Marinating Time: 8-24 hours

Servings: 8-10 as an appetizer

Ingredients:

• 1 pound mixed cheeses (like sharp cheddar, monterey jack, or gouda), cut into 1-inch cubes
• 1/2 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 3 cloves garlic, minced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1/4 cup roasted red peppers, chopped
• 1/4 cup green olives, sliced

Instructions:

1. Arrange the cheese cubes in a shallow serving dish or container with sides.
2. In a bowl, whisk together olive oil, vinegar, minced garlic, basil, parsley, oregano, red pepper flakes, and black pepper until well combined.
3. Add the chopped roasted red peppers and olives to the marinade and stir.
4. Pour the marinade over the cheese cubes, making sure all pieces are covered. If needed, gently stir to coat evenly.
5. Cover the container tightly and refrigerate for at least 8 hours or overnight. For best results, turn the cheese cubes occasionally to ensure even marinating.

To Serve:
Remove from refrigerator 30 minutes before serving to allow the olive oil to come to room temperature. Serve with crusty bread, crackers, or as part of an antipasto platter.

Storage:
Marinated cheese will keep in the refrigerator for up to 1 week. The olive oil may solidify when cold but will return to liquid at room temperature.

Tips:

• The longer it marinates, the more flavorful it becomes
• Choose firm cheeses that won’t crumble easily when marinated
• For best flavor, use high-quality olive oil
• Feel free to adjust herbs and seasonings to your taste

Here’s a recipe for no-cook Tofu Spring Rolls:

21. Fresh Tofu Spring Rolls

Prep Time: 30 minutes

Servings: 8 rolls

Ingredients:

• 8 rice paper wrappers (22cm size)
• 1 block firm tofu, drained and cut into thin strips
• 2 carrots, julienned
• 1 cucumber, julienned
• 2 cups fresh lettuce leaves
• 1 cup fresh mint leaves
• 1 cup fresh cilantro
• 2 cups bean sprouts
• 1 avocado, sliced
• 8 chives or green onions (optional)

For the Dipping Sauce:

• 3 tablespoons hoisin sauce
• 2 tablespoons peanut butter
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• Hot water to thin
• Crushed peanuts for garnish

Instructions:

1. Press the tofu between paper towels to remove excess moisture, then slice into thin strips.
2. Fill a large bowl with warm water. Dip one rice paper wrapper for about 15-20 seconds until it becomes pliable but not too soft.
3. Lay the softened wrapper on a clean, damp kitchen towel.
4. Layer your ingredients in the lower third of the wrapper: Start with lettuce as a base. Add tofu strips. Layer carrots, cucumber, and bean sprouts. Add avocado slices. Top with mint and cilantro leaves. Place a chive or green onion along the length (if using).
5. Fold the bottom of the wrapper over the filling, then fold in the sides. Roll tightly like a burrito, being careful not to tear the wrapper.
6. For the sauce, whisk together hoisin sauce, peanut butter, rice vinegar, and soy sauce. Add hot water gradually until you reach desired consistency. Top with crushed peanuts.

Tips:

• Keep prepared rolls covered with a damp cloth to prevent drying
• Don’t overfill the rolls or they’ll be difficult to wrap
• Work quickly once the rice paper is wet
• For firmer tofu texture, you can press it for 30 minutes before slicing
• Store leftover rolls individually wrapped in damp paper towels for up to 24 hours

Variations:

• Add rice noodles for more substance
• Substitute mango for avocado
• Add Thai basil for extra flavor
• Include strips of red bell pepper for color
• Use tamari instead of soy sauce for gluten-free option

Here’s a recipe for Olive-Stuffed Celery:

22. Olive-Stuffed Celery

Prep Time: 15 minutes

Servings: 24 pieces

Ingredients:

• 6-8 celery stalks
• 8 ounces cream cheese, softened
• 1/2 cup pitted green olives, finely chopped
• 2 tablespoons olive brine from the jar
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• Paprika for garnish (optional)

Instructions:

1. Clean celery stalks and pat dry. Cut into 3-inch pieces.
2. In a medium bowl, mix softened cream cheese, chopped olives, olive brine, garlic powder, and black pepper until well combined.
3. Using a spoon or piping bag, fill each celery piece with the cream cheese mixture.
4. Sprinkle with paprika if desired.
5. Refrigerate for at least 30 minutes before serving to allow filling to firm up.

Storage:
Can be made up to 24 hours in advance. Store covered in the refrigerator.

Tips:

• Choose crisp, fresh celery stalks
• Let cream cheese come to room temperature for easier mixing
• Use Spanish olives with pimentos for extra color
• Run a channel knife down celery ribs to remove tough strings if desired
• Cut celery on a diagonal for a more elegant presentation

Variations:

• Add finely diced red bell pepper for color and crunch
• Mix in a tablespoon of fresh herbs like dill or chives
• Use kalamata olives instead of green olives
• Add a dash of hot sauce for heat
• Top with chopped pecans for crunch

Here’s a recipe for Pear Waldorf Pitas:

23. Pear Waldorf Pitas

Prep Time: 20 minutes

Servings: 4 pita pockets

Ingredients:

• 2 ripe pears, cored and diced
• 2 celery stalks, finely diced
• 1/4 cup red grapes, halved
• 1/3 cup chopped walnuts, lightly toasted
• 1/4 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• Pinch of salt
• 2 whole wheat pitas, cut in half
• 2 cups fresh lettuce leaves

Instructions:

1. In a large bowl, gently combine diced pears, celery, grapes, and walnuts.
2. In a separate small bowl, whisk together Greek yogurt, mayonnaise, honey, lemon juice, cinnamon, and salt until smooth.
3. Pour the dressing over the fruit mixture and fold gently to combine. Try not to overmix to keep the pears from becoming mushy.
4. Carefully open each pita half to form a pocket. Line each pocket with lettuce leaves.
5. Fill each pita pocket with the pear Waldorf mixture.

Tips:

• Choose pears that are ripe but still firm
• Toss diced pears with a little extra lemon juice if preparing in advance to prevent browning
• Toast walnuts in a dry skillet until fragrant for enhanced flavor
• Serve immediately after filling pitas to maintain bread freshness

Variations:

• Substitute apples for pears for a traditional Waldorf
• Use pecans or almonds instead of walnuts
• Add dried cranberries for extra sweetness
• Replace Greek yogurt with all mayonnaise for a richer dressing
• Serve over mixed greens instead of in pitas for a salad version

Storage:
The filling can be made up to 4 hours ahead and stored covered in the refrigerator. Assemble pitas just before serving.