Fruit and Veggie Appetizers

Pipe a goat cheese hat onto these bite-size cherry tomatoes.

Jarred roasted peppers make preparation a snap.

Your guests will rave over this perfect marriage of prosciutto, cheese, and figs.

In this twist on spinach pie, phyllo gets rolled into a log and sliced into pretty snail-shell swirls.

Shredded mozzarella melts into the classic bread crumb filling of these buttery mushrooms.

These are refreshing nibbles that clear the palate between heavier treats.

Caviar and sour cream enrich these new potatoes for an out-of-this-world side dish.

Bagna Cauda is Italian for hot bath. Dip your crudite into this warm anchovy sauce.

Grilled portobello mushroom caps become little bowls for a spicy arugula salad.

Make this eggplant-zucchini terrine ahead and unmold when guests arrive.

Replace the expected melon with juicy nectarines for an easy-to-assemble appetizer.

Mint and green onions flavor these bread crumb-dredged potato croquettes.

Creamy French brie gets a spicy kick from tequila-spiked fruit chutney.

Baked pita chips pair with an easy springtime make-ahead dip.

Gruyere is a delicious, nutty cheese that melts really well, especially with sweet cherry tomatoes and fragrant thyme.

Like cross between an apple and a radish, jicama is a perfect canvas for bright flavors.

Roasting mellows garlic's fiery bite.

Cut these spinach pie triangles in half for daintier bites.