12 Best Ina Garten Appetizer Recipes

Ina Garten’s appetizers are famed for being elegant yet approachable—perfect for hosting memorable gatherings without stress.

Her use of fresh ingredients, straightforward technique, and flavor-forward combinations make even novice cooks feel like gourmet chefs.

Whether you’re throwing a casual get-together, a holiday feast, or just craving something delicious, these 12 appetizers shine every time—mouthwatering, crowd-pleasing, and utterly reliable.

1. Crab Cakes with Lemon Aioli

• Description: Crispy crab cakes bursting with lumps of crab, brightened by a tangy lemon aioli.
• Ingredients:
  • 1 lb lump crab meat
  • ½ cup mayonnaise
  • 1 egg, beaten
  • 2 Tbsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • ½ cup breadcrumbs
  • Salt, pepper to taste
  • For aioli: ½ cup mayonnaise, juice of 1 lemon, zest of ½ lemon, salt to taste
• Instructions:
  1. In a bowl, mix mayo, egg, mustard, Worcestershire, salt/pepper.
  2. Gently fold in crab and breadcrumbs.
  3. Form into cakes, chill 20 mins.
  4. Fry in oil until golden, about 3–4 min per side.
  5. Whisk aioli ingredients, serve cakes topped with aioli.

2. Goat Cheese-Stuffed Peppadews

• Description: Sweet and tangy Peppadew peppers filled with creamy goat cheese—colorful, easy, and addictively tasty.
• Ingredients:
  • 1 jar (8 oz) Peppadew peppers, drained
  • 4 oz goat cheese, softened
  • 1 tsp chopped chives (optional)
• Instructions:
  1. Pat peppers dry.
  2. Use a piping bag or spoon to fill each pepper with goat cheese.
  3. Garnish with chives, serve chilled or at room temperature.

3. Classic Deviled Eggs

• Description: Silky deviled eggs with a hint of mustard and tang—a timeless crowd favorite.
• Ingredients:
  • 6 large eggs
  • ¼ cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • Salt, pepper, paprika for garnish
• Instructions:
  1. Hard-boil eggs, cool, peel, halve.
  2. Scoop yolks and mix with mayo, mustard, vinegar, salt, pepper.
  3. Pipe or spoon filling into whites.
  4. Dust with paprika and serve.

4. Prosciutto-Wrapped Asparagus

• Description: Elegant yet quick: tender asparagus spears wrapped in salty prosciutto, roasted to perfection.
• Ingredients:
  • 1 bunch asparagus, trimmed
  • 8–10 thin prosciutto slices
  • Olive oil, salt, pepper, lemon juice (optional)
• Instructions:
  1. Preheat oven to 400°F (200°C).
  2. Wrap 3–4 spears per prosciutto slice.
  3. Place on baking sheet, drizzle with oil, season lightly.
  4. Roast 10–12 mins until crisp-tender.
  5. Squeeze lemon juice if desired.

5. Baked Brie with Honey & Pecans

• Description: Gooey, warm brie topped with sweet honey and crunchy pecans—a simple show-stopper.
• Ingredients:
  • 8 oz wheel of brie
  • 2 Tbsp honey
  • ¼ cup chopped pecans
  • Crackers or sliced baguette, for serving
• Instructions:
  1. Preheat oven to 350°F (175°C).
  2. Place brie on parchment-lined baking sheet.
  3. Drizzle with honey, sprinkle nuts over top.
  4. Bake 10–12 mins until melty.
  5. Serve immediately with crackers or bread.

6. Shrimp Cocktail with Homemade Cocktail Sauce

• Description: Plump, chilled shrimp served with a zippy, house-made cocktail sauce—classic and elegant.
• Ingredients:
  • 1 lb large shrimp, deveined
  • 1 lemon, halved
  • For sauce: ½ cup ketchup, 2 Tbsp horseradish, 1 tsp Worcestershire, juice of ½ lemon, hot sauce to taste
• Instructions:
  1. Boil shrimp with lemon for 2–3 mins, then shock in ice water.
  2. Whisk sauce ingredients together.
  3. Serve shrimp on ice with sauce.

7. Spinach-Artichoke Dip

• Description: Creamy, cheesy, garlicky dip loaded with spinach and artichokes—great with bread or chips.
• Ingredients:
  • 1 cup chopped spinach (fresh or thawed frozen)
  • 1 cup chopped artichoke hearts
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ½ cup grated Parmesan
  • ½ cup shredded mozzarella
  • 1 clove garlic, minced, salt, pepper
• Instructions:
  1. Preheat oven to 375°F (190°C).
  2. Combine all ingredients in a bowl.
  3. Transfer to a baking dish, top with extra mozzarella.
  4. Bake 20–25 mins until bubbly and golden.
  5. Serve hot with chips or bread.

8. Smoked Salmon Cucumber Bites

• Description: Light, refreshing cucumber rounds topped with silky smoked salmon and a touch of dill cream.
• Ingredients:
  • 1 cucumber, sliced into rounds
  • 4 oz smoked salmon, cut into pieces
  • ½ cup cream cheese, softened
  • 1 Tbsp chopped dill, lemon zest, salt, pepper
• Instructions:
  1. Mix cream cheese with dill, zest, salt, and pepper.
  2. Place dollops on cucumber slices, top with salmon.
  3. Garnish with extra dill, serve cold.

9. Tomato Bruschetta

• Description: Chunky, juicy tomato topping on toasted baguette—simple, fresh, and delightful.
• Ingredients:
  • 4 ripe tomatoes, diced
  • ¼ cup chopped basil
  • 1 Tbsp balsamic vinegar, 2 Tbsp olive oil, salt, pepper
  • Baguette slices, toasted
• Instructions:
  1. Toss tomatoes, basil, vinegar, oil, salt, pepper.
  2. Spoon onto toasted baguette slices just before serving.

10. Baked Goat Cheese with Marinara

• Description: Warm, melty goat cheese baked in marinara with crusty bread for dipping—cozy and irresistible.
• Ingredients:
  • 6 oz goat cheese log
  • 1 cup marinara sauce
  • Olive oil, crusty bread, fresh basil
• Instructions:
  1. Preheat oven to 375°F (190°C).
  2. Place goat cheese in small baking dish, pour marinara over it.
  3. Drizzle with oil, bake 15–20 mins until bubbly.
  4. Garnish with basil, serve with bread.

11. Prosciutto & Melon Skewers

• Description: Sweet, juicy melon chunks skewered with salty prosciutto—light, refreshing, and elegant.
• Ingredients:
  • Cantaloupe or honeydew melon, cubed
  • Thin prosciutto slices, quartered lengthwise
  • Fresh mint for garnish (optional)
• Instructions:
  1. Wrap melon cubes with prosciutto strips.
  2. Skewer or simply serve at once.
  3. Garnish with mint if you like.

12. Mini Quiches (Spinach or Lorraine)

• Description: Bite-sized quiches with fluffy custard filling—adaptable to spinach or bacon-lorraine versions and always a hit.
• Ingredients:
  • 1 package mini tart shells (store-bought)
  • 3 eggs, beaten
  • ½ cup heavy cream
  • For spinach: ½ cup cooked chopped spinach + ½ cup cheese
  • For Lorraine: ½ cup cooked bacon bits + ½ cup grated cheese
  • Salt, pepper
• Instructions:
  1. Preheat oven to 350°F (175°C).
  2. Whisk eggs, cream, salt, pepper.
  3. Place fillings in shells, pour egg mixture over.
  4. Bake 18–20 mins until set and golden.

Conclusion

Ina Garten’s appetizers prove that entertaining doesn’t have to be complicated to be extraordinary.

With a balance of flavors, beautiful presentation, and simple preparation, these 12 recipes can transform any gathering into a memorable occasion.

Whether you’re serving elegant Prosciutto-Wrapped Asparagus, indulgent Baked Brie with Honey & Pecans, or refreshing Smoked Salmon Cucumber Bites, each dish brings its own charm to the table.