One of the largest collections of trusted party and holiday appetizer recipes on the internet. Because my collection of appetizers is so large, I have placed them into the categories listed below. This page includes my wonderful collection of Nuts and Seeds Appetizer recipes. The recipes are very easy to follow and will give you delicious results. Check the recipes out, prepare them for your family and friends, and ENJOY the compliments you will receive!

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Basil, Lemon, and Macadamia Nut Pesto
If you grow basil in your garden or can obtain it at a Farmer's Market, make some homemade pesto. It is far superior to the commercial type in the markets. It takes a few minutes to make it and it also freezes beautifully.

Basil Pesto with Pistachio Nuts
This basil pesto is a little different in that I used pistachio nuts. The flavor is bright and fresh for summer. Use it with pasta, roasted chicken or lamb, on sandwiches, fresh veggies, pizza, and especially on your fresh vine-ripened garden tomatoes. This pesto is also beautiful on the fabulous gold and yellow tomatoes from your Farmer's Market.

Boiled Peanuts
Judging from the many variations on recipes for boiled peanuts, there appears to be no wrong way to boil green peanuts. The important thing is the many tastings needed to determine when they are done. You must taste test the boiled peanuts for saltiness and firmness, as some people prefer soft nuts to firmer ones.

Bourbon Pecans
You won't be able to stop "grazing" on this delightful nuts! Recipe from The Frog Commissary Cookbook.

California White Cheddar with Apples
This makes a great starter dish. This course features a lush combination of white cheddar cheese, sweet-tart apples, and spicy walnut conserve.

Dried Fruit, Nut, and Seed Crisps
I love crackers with nuts and dried fruits in them. They are expensive to purchase, but very inexpensive to make. These easy-to-make crackers require no rolling out as other recipe do. The crisps are twice-baked like biscotti and thinly sliced. They are excellent served with some cheese and wine, and they are so addictive!
 

Dukkah (nuts, seeds, and spice dip)
Dukkah is a delicious blend of nuts, seeds, and spices. It is based on a traditional Middle Eastern recipe. I first discovered this great mixture while on vacation in Western Australia (WA). It has become a popular seasoning in Australia and can easily be purchased there, but why buy it when you can easily make your own. The traditional way to serve Dukkah is with extra-virgin oil and bread. First you dunk a piece of bread in the olive oil and then in the Dukkah. I served this at a large wine tasting party, and it was a big hit!

Dukkah Beef Skewers
This delicious recipe is from the cookbook, Practical Gourmet: Small Plates for Sharing, by Laurie Stempfie (Editor).
 

Fried Brie with Nut Crust
I adapted this delightful recipes from the November 1999 Bon Appetit magazine. Recipe originally from the Kemo Sabe Restaurant in San Diego, California.

Goat Cheese, Grape and Pistachio Truffles
Instead of chocolate, the truffles are formed with goat cheese. So delicious!

 

Hazelnut Hummus
This recipe is from the March 2006 Sunset Magazine. Recipe is by Juliette Mulholland, Corvallis, OR. This is a great version of hummus.

 

Honey Walnut Spread
I adapted this great appetizer recipe, originally by Chef Roxanne O'Brien of the Walnut Marketing Board to share the wonderful flavors of honey and goat cheese.

Pistachio Champagne Delight
This excellent dip recipe was shared with me by Mary Kay DeFalco.

Sazerac's Spiced Holiday Nuts
My friend and neighbor, Laurie Grace, makes this wonderful spiced nut mix every Christmas has gifts for her friends. I like to use them to top off my salad greens.