17 Easy And Kid-Friendly Appetizer Recipes For Parties

image: Shutterstock

An appetizer is a small, flavorful dish served at the beginning of a meal to work up one’s appetite. While most appetizers are delicious, they often miss being kid-friendly.

If you want to make an attractive and healthy appetizer for your child, try any flavorsome appetizer recipes for kids shared in this post. These recipes are easy-to-make, delectable, nutritious, and what’s more, you can involve your child in the preparation process to make it exciting and fun.

15+ Appetizer Recipes For Children

Here are some easy-to-prepare, tasty, and kid-friendly appetizer recipes you and your children can make at home and enjoy eating with the entire family.

1. Baked zucchini chips

You will need:

• 1 zucchini (thinly sliced)
• ½tsp onion powder
• ½tsp garlic powder
• ½tsp paprika
• ¼tsp red pepper flakes
• 1tbsp virgin olive oil

How to make:

1. Preheat the oven to 300°F (148°C).
2. Line a baking tray with parchment paper and set it aside.
3. In a small bowl, mix garlic powder, red pepper flakes, onion powder, and paprika.
4. Put the zucchini slices on the tray and brush them with olive oil.
5. Sprinkle the seasoning mixture over the zucchini slices and put the tray into the oven.
6. Bake the zucchini slices for about 90 minutes or until they turn crispy brown.
7. Serve hot with homemade salsa or guacamole. Enjoy the healthy appetizer!

2. Baba ghanoush

You will need:

• 1 aubergine (eggplant)
• 1 garlic clove
• 1tbsp tahini paste
• 1tbsp unsweetened Greek yogurt
• 1tbsp lime or lemon juice
• ½tsp sumac
• Pine nuts (toasted), for garnish
• Parsley leaves (chopped), for garnish
• Salt and black pepper powder, to taste
• Extra-virgin olive oil

How to make:

1. Preheat the oven to 425°F (218°C).
2. Line a baking sheet with olive oil and set it aside.
3. Meanwhile, remove the top of the eggplant and cut it into two halves, making slits on the outer skin.
4. Sprinkle salt over the eggplant halves, and let them sit for five to seven minutes.
5. Next, dab the eggplant dry using a clean, cotton cloth.
6. Place the eggplant halves, flesh down on the baking sheet and drizzle some olive oil over them.
7. Place the baking sheet into the oven and bake the eggplants for 30 to 40 minutes or until the eggplant halves soften.
8. Remove the baking sheet from the oven and set it on the wire rack to cool.
9. Scoop out the flesh from both eggplant pieces and transfer to a colander. Let the flesh drain for about three minutes.
10. Put the flesh into the food processor and add yogurt, tahini paste, garlic, lime juice, salt, pepper, and sumac. Blend well until you get a smooth paste.
11. Transfer the paste to a bowl and cover it with cling foil. Refrigerate for an hour.
12. Garnish with toasted pine nuts and chopped parsley leaves before serving. Serve this delicious Lebanese appetizer with pita bread or thin breadsticks.

3. Pineapple salsa

You will need:

• ½ pineapple (peeled and chopped into small pieces)
• ½ red onion (peeled and chopped into small pieces)
• 2 mini, sweet red peppers (diced into small pieces)
• 2 mini orange sweet peppers (diced into small pieces)
• 2tbsp lemon or lime juice (freshly squeezed)
• 2tbsp fresh cilantro (minced)
• 1tbsp Mexican chili lime seasoning
• Salt, to taste

How to make:

1. Place the pineapple, red onion, red pepper, and orange pepper pieces into a large mixing bowl.
2. Add the Mexican seasoning, salt, and lemon juice. Mix well until everything is well combined.
3. Garnish with cilantro and serve immediately.
4. Alternatively, you can also cover and store this refreshing appetizer in the refrigerator for later use.

4. Fig crostini

You will need:

• 1 baguette (sliced into 12-inch slices)
• 4 figs (cleaned, stems removed, and thinly sliced)
• 6-8tbsp goat cheese or blue cheese (crumbled)
• 1tbsp olive oil
• 1tsp balsamic vinegar
• ½tsp black pepper powder
• ¼tsp sea salt

How to make:

1. Preheat the oven to 350°F (176°C).
2. Place the fig slices in a bowl and add vinegar, pepper, and salt. Mix well and let the fig slices sit for around 15 minutes until the flavors blend.
3. Put the baguette slices on a baking sheet and drizzle olive oil over them. Put the sheet into the oven and lightly toast the baguette slices for seven minutes until they turn light golden.
4. Spread a tablespoon of goat cheese on each baguette slice and top it with fig mixture.
5. Serve this delectable crostini immediately along with a fresh, homemade mocktail.

5. Fruit and cheese kebabs

You will need:

• 1 cup fresh strawberries (halved)
• 1 cup grapes
• 1 cup pineapple (diced)
• 1 cup Greek yogurt
• ½ cup sour cream
• 8oz. cheddar or Monterey Jack cheese (cubed)
• 2tbsp organic honey
• ½tsp cinnamon powder
• Pack of wooden skewers

How to make:

1. In a mixing bowl, mix the Greek yogurt, sour cream, cinnamon powder, and honey. Cover the bowl with cling wrap and refrigerate until mealtime.
2. Put the fruits into the skewers and place them on a plate. Serve with yogurt dip or refrigerate for later use.

6. Thai fish cake

You will need:

• ½lb boneless fish fillets (cubed)
• ½ cup refined flour
• ¼ cup fresh cilantro (chopped)
• 2tbsp oyster sauce
• 2tbsp sweet chili sauce
• 1tsp fish sauce
• 1tsp brown sugar
• 4 green onions (sliced)
• 1 egg
• Sesame oil

How to make:

1. Add fish, oyster sauce, sweet chili sauce, fish sauce, brown sugar, chopped cilantro, green onions, and egg to a mixing bowl. Mix well until everything is combined.
2. Put the mixture into a food processor and blend until you get a coarse paste. Transfer the mixture to a bowl, cover it, and refrigerate for 30 minutes.
3. After 30 minutes, place the bowl on the kitchen counter, and let it come to room temperature.
4. Take two to three tablespoons of this mixture between your palms and roll into small patties. Put the patties into a plate.
5. Warm three to four tablespoons of oil on a skillet over medium heat. As the oil heats, place a few patties on the skillet and pan-fry them until they turn crispy and golden brown on both sides.
6. Serve immediately with any homemade dip or sauce of your choice.

7. Bruschetta

You will need:

• 4 Roma tomatoes (chopped)
• 1 French baguette
• 2 garlic cloves (minced)
• 2 cups mozzarella cheese (shredded)
• ¼ cup sun-dried tomatoes (oil-packed)
• ¼ cup fresh basil
• ¼ cup olive oil
• ¼ cup tomato (diced), for garnish
• ¼ cup goat cheese (crumbled), for garnish
• ⅛ cup cilantro (chopped)
• 2tbsp balsamic vinegar
• ¼tsp black pepper powder
• ¼tsp salt

How to make:

1. Preheat the oven on the broiler setting.
2. Mix the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Let the mixture sit for ten minutes.
3. Meanwhile, cut the baguette into 3/4-inch slices. Put the slices on the baking sheet and broil for one to two minutes until they turn slightly brown.
4. Evenly spread one to two tablespoons of the tomato mixture over the baguette slices and top them with mozzarella cheese.
5. Again, put the baking sheet into the oven and let the baguette slices broil for five minutes until the cheese melts.
6. Transfer the baguette slices to a plate and garnish them with diced tomatoes, goat cheese, and cilantro. Serve this mouth-watering appetizer with a dip of your choice.

8. Gambas al ajillo (Spanish garlic shrimp)

You will need:

• 2 cups frozen shrimp (thawed, peeled, and deveined)
• ¼ cup extra-virgin olive oil
• 2tbsp herbs mix
• 1tbsp Italian flat-leaf parsley (chopped)
• 1tsp hot smoked paprika
• 4 garlic cloves (thinly sliced)
• Kosher salt, to taste

How to make:

1. Mix the shrimp with kosher salt and paprika in a bowl and set aside.
2. Heat oil in a skillet over medium heat and saute garlic for about two minutes until they turn brown.
3. Next, put the shrimp into the skillet and increase the heat to high.
4. Keep turning the shrimp until they begin curling but are still undercooked.
5. Sprinkle the herbs mix and toss the shrimp to coat them with the herbs mix. Cook for about one minute until the shrimp cooks through.
6. Turn off the heat and transfer the shrimp to a serving plate. Garnish with parsley and serve with pesto sauce or any other sauce of your choice.

9. Edamame hummus with tortilla chips

You will need:

• 1½ cup frozen, shelled edamame (boiled)
• ¼ cup tahini
• ¼ cup water
• 1 lemon (juiced)
• 1 garlic clove (smashed)
• ½tsp lemon zest (freshly grated)
• ¾tsp kosher salt
• ½tsp cumin powder
• ¼tsp coriander powder
• 3tbsp extra-virgin olive oil
• 1tbsp fresh flat-leaf parsley (chopped)

How to make:

1. Put the edamame, tahini, water, lemon zest, lemon juice, garlic, salt, coriander, and cumin powder into a blender. Blend well until you get a smooth paste.
2. Add two tablespoons of olive oil and mix well until it is well absorbed.
3. Transfer the paste to a bowl and stir in chopped parsley. Drizzle the remaining oil over the paste and serve this delectable, delicious dish with stir-fried vegetables, whole wheat crackers, or thin pita bread.

10. Mini lasagna cups

You will need:

• 20 wonton wrappers
• 1 cup lean, ground beef (browned and drained)
• 1¼ cup cheddar cheese (shredded)
• ½ cup sour cream
• ¼ cup green onions (sliced)
• ¼ cup fresh tomatoes (diced)
• 1 14oz can petite diced tomatoes (drained)
• 2tbsp taco seasoning
• Salt, to taste
• Olive oil

How to make:

1. Preheat the oven to 400°F (204°C).
2. Grease a muffin tin (with small cups) with olive oil.
3. Meanwhile, heat a tablespoon of olive oil in a pan over medium-high heat.
4. Once the oil warms, add beef, taco seasoning, and salt to taste. Mix well and pound the beef using a ladle so that it crumbles.
5. Cook the mixture for about five minutes until the beef cooks through.
6. Stir in canned tomatoes and cook on low flame for another five minutes. Turn off the flame and set it aside.
7. Place one wonton wrapper in each cup of the muffin tin. Press it lightly using the finger so that it touches the bottom of each muffin cup.
8. Put about one tablespoon of beef mixture into each cup and top the mix with two teaspoons of cheese.
9. Once all the cups are filled, put the muffin tin into the oven and bake the lasagna cups for ten to 15 minutes until the edges turn crisp and brown.
10. Transfer the cups to a plate and top each of them with a dollop of sour cream. Sprinkle some green onions and tomato and serve.

11. Smoked salmon and avocado cream cheese canapes

You will need:

• 4-5 pumpernickel bread slices (cut into circles)
• 4oz organic cream cheese (softened)
• 4oz wild smoked salmon (sliced)
• ½ cup red onion (thinly sliced)
• 1 avocado
• 3tbsp fresh dill (minced)
• 2tbsp fresh lemon juice
• 2tsp lemon zest
• Fresh dill sprigs (chopped), for garnish
• Salt and black pepper powder, to taste
• Extra virgin olive oil

How to make:

1. Preheat the oven to 400°F (204°C).
2. Apply olive oil on the circular bread slices and put them on the baking sheet. Bake for ten minutes until they turn crisp.
3. Remove the baking sheet from the oven and set it aside on the wire rack to cool.
4. Meanwhile, add cream cheese, minced dill, avocado, lemon zest, lemon juice, salt, and black pepper into a bowl. Mix well so that everything is well combined.
5. Spread avocado cream cheese on the bread slices and top with smoked salmon and chopped dill.
6. Serve immediately with a glass of fresh lemonade for added delight.

12. Baked loaded potatoes

You will need:

• 4 large potatoes (washed and dried)
• 1½ cup mozzarella cheese (shredded)
• ¾ cup cooked bacon (crumbled)
• ¾ cup sour cream
• ¼ cup basil (chopped)
• Salt and pepper powder, to taste
• Olive oil

How to make:

1. Preheat the oven to 400°F (204°C).
2. Line a baking sheet with parchment paper and set it aside.
3. Place the potatoes on the baking sheet and put them into the oven for one hour and 20 minutes.
4. After the stipulated time, remove the baking sheet from the oven and set it on the wire rack to let the potatoes cool a bit.
5. As the potatoes cool, cut them into halves lengthwise and scoop out the flesh.
6. Brush each potato skin with olive oil and sprinkle some salt over them. Place them back on the baking sheet and bake at 420ºF (220ºC) for ten minutes.
7. Meanwhile, mix potato pulp, sour cream, bacon, half the cheese, basil, salt, and pepper in a mixing bowl.
8. Fill each potato skin with the potato flesh mixture, top with the remaining cheese, and sprinkle basil over it.
9. Place the filled potato skin back into the oven and broil them for a few minutes until the cheese melts and turns light brown.
10. Serve immediately or after cooling a bit. Use homemade yogurt or onion dip to enhance the taste.

13. Mini pizza bite

You will need:

• 10 filo shells
• 1 cup red onion (grated)
• ½ cup tomatoes (petite diced)
• ½ cup pizza sauce
• ¼ cup pepperoni slices (cubed)
• ½ cup mozzarella cheese (diced)
• ¼ cup Parmesan cheese (grated)
• 2tbsp green onions (minced)

How to make:

1. Preheat the oven to 350°F (176°C).
2. Meanwhile, mix pizza sauce, green onions, red onions, tomatoes, pepperoni, and mozzarella cheese to make a smooth sauce.
3. Pour this mixture into the filo shells and top with parmesan cheese.
4. Put the filo shells on a baking sheet and bake them for 15 to 20 minutes until the cheese melts and the cups look bubbly.
5. Serve warm with a dip or sauce of your choice.

14. Cheesy spinach stuffed mushrooms

You will need:

• 4-5 medium cremini mushrooms
• 1 garlic clove (minced)
• ½ cup frozen spinach (chopped)
• ½ cup bread crumbs
• ½ cup mozzarella cheese (shredded)
• ¼ cup onion and tomatoes (finely chopped)
• ¼ cup corn
• ⅔ cup cream cheese
• 1tbsp unsalted butter
• Salt and black pepper powder, to taste

How to make:

1. Preheat the oven to 375°F (190°C).
2. Meanwhile, thoroughly clean the mushrooms and remove their stems. Keep the mushroom heads on a plate and finely chop the stems.
3. Warm butter in a pan over low heat and sauté the onions and chopped mushroom stems for two to three minutes.
4. Stir in spinach, corn, tomato, and garlic, cook the mixture for two to three minutes, and season to taste.
5. Turn off the flame and let the spinach mixture cool down a bit. Add cream cheese to the mixture and mix well.
6. Fill the mushroom heads with the spinach mixture and sprinkle some breadcrumbs and cheese on top.
7. Bake for 15 minutes until the mushrooms are cooked and the cheese turns golden brown.
8. Transfer the stuffed mushrooms to a serving plate and serve warm.

15. Salmon ceviche with mango

You will need:

• 12oz skinless salmon fillets (cut into small cubes)
• 1 mango (peeled and diced)
• 2 small jalapeños (finely diced)
• ½ red onion (thinly sliced)
• ½ cup freshly squeezed orange juice
• ¼ cup freshly squeezed lemon juice
• ¼ cup freshly squeezed lime juice
• ⅛ cup low-salt soy sauce
• ¾ cup fresh cilantro leaves

How to make:

1. Put salmon, orange juice, lemon juice, and lime juice in a mixing bowl. Mix well.
2. Cover the bowl with stalks wrap and refrigerate for 20 minutes to one hour.
3. Discard the marinade and pat the salmon dry using paper towels.
4. Transfer the salmon to another bowl and add soy sauce, onion, mango, cilantro, and jalapeños.
5. Gently toss twice or thrice to coat the fish evenly. Serve immediately with tortilla or plantain chips.

16. Spanakopita triangles

You will need:

• 1½ 16oz pack phyllo dough
• 10oz frozen spinach (thawed, drained, and chopped)
• 8oz feta cheese (crumbled)
• ¾lb unsalted butter (melted)
• 1 large onion (chopped)
• 2 eggs (lightly beaten)
• ½ cup sesame oil
• 1tbsp fresh dill (chopped)
• 1tbsp all-purpose flour
• Salt and black pepper powder, to taste

How to make:

1. Preheat the oven to 350°F (176°C).
2. Meanwhile, heat the oil in a saucepan over medium heat.
3. Stir in onions and cook until they soften. Add spinach, all-purpose flour, and dill.
4. Cook the mixture for about ten minutes until there’s little moisture left in the pan.
5. Remove the pan from the heat. Stir in feta cheese, eggs, salt, and pepper. Mix well and set the pan aside.
6. Take a sheet of phyllo and brush it with butter. Place another sheet over and press the two sheets together.
7. Cut the layered phyllo sheets into three-inch wide and long strips. Repeat the process until you use the entire phyllo dough.
8. Once you have as many strips as you want, begin filling the strips. Take the first strip and place a heaped tablespoon of the filling one inch away from the end closest to you.
9. Fold the bottom right corner over the filling towards the left edge to form a triangle. Then, fold the triangle up, bringing the bottom left up along the left edge.
10. Next, lift the lower-left corner and flip it over to touch the right edge. Continue turning the triangle in this manner until you reach the other end of the strip.
11. Repeat the process to make more filling-filled triangles. Once all the triangles are ready, place them on a baking sheet and brush them with the remaining butter.
12. Bake in the preheated oven for about 45 minutes to an hour until the triangles turn crispy and golden brown.

17. Gazpacho Andaluz (Spanish cold tomato soup)

You will need:

• 1lb ripe tomatoes (peeled, seeded, and roughly chopped)
• 1 cucumber (peeled and roughly chopped)
• 1 sweet onion (roughly chopped)
• 2 garlic cloves (minced)
• ½ red bell pepper
• ½ cup extra-virgin olive oil
• ½ cup croutons, for garnish
• ¼ cup cucumber (chopped), for garnish
• ¼ cup red pepper (chopped), for garnish
• ¼ cup green apple (chopped), for garnish
• Salt and black pepper, to taste

How to make:

1. Blend tomatoes, cucumbers, garlic, onions, and pepper to a smooth, lump-free fluid using a blender.
2. Strain the fluid using a fine sieve for a smoother soup; else, you can leave it slightly chunkier.
3. If you have sieved the soup, transfer the fluid into the blender again. Slowly add the entire olive oil while the blender is still running.
4. Once done, pour the soup into a glass bowl and season with salt and pepper to taste. Mix well, cover, and refrigerate for at least an hour.
5. Pour the soup in mugs garnished with chopped veggies and croutons.
6. Serve chilled to enjoy the flavor to the full.

Appetizers are a great way to start a big meal as they stimulate your digestion and enhance your palate. You and your child can relish appetizers on a day-to-day basis by trying these kid-friendly appetizer recipes. Involve your child in the preparation process and let them experiment with ingredients to make their favorite appetizer healthier.

Recommended Articles: