48 Impressive Valentine’s Day Appetizers

We know that the key to anyone's heart is food. Show off your cooking skills this year with these Valentine's Day appetizers.

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Creamy Chicken Vol-au-Vent

My friends and I have been getting together for “ladies lunches” for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. —Shauna Havey, Roy, Utah

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Hot Creole Shrimp Dip

This shrimp dip has become a family favorite. You can increase the heat with your favorite hot sauce or add a bit of acidity with a squeeze of lemon. —Jill Burwell, Renton, Washington
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Strawberry Ricotta Bruschetta

Here’s an interesting spin on bruschetta. A creamy ricotta cheese spread is the ideal complement to the sweet, minty strawberry topping. —Laura Murphy, Jackson, Mississippi
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Mini Cheese Balls

These mini cheese balls are the perfect appetizer. Roll them in toasted sesame seeds, fresh rosemary and/or paprika to add even more flavor. —J. Spivey, Ennice, North Carolina
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Smoked Salmon Bites with Shallot Sauce

Tangy mayonnaise-Dijon sauce adds zip to flaky pastry and layers of crisp arugula, thinly sliced smoked salmon and nutty-flavored Asiago cheese. —Jamie Brown-Miller, Napa, California
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So Very Berry Brie

I needed to make something quick for a wine and cheese party, and had a bounty of berries on hand. My creation went great with all the wines and looked so much more impressive than the other plain cheeses! —Kristin Larson-Jantzi, Newton, Kansas
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Roasted Brussels Sprouts with Sriracha Aioli

This Sriracha Brussels sprouts recipe constantly surprises you—it’s crispy, easy to eat and totally sharable, yet it’s a vegetable! The recipe is also gluten-free, dairy-free and paleo, and it can be vegan if you use vegan mayo. —Molly Winsten, Brookline, Massachusetts
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Honey Champagne Fondue

This special champagne fondue has wonderful flavor from Swiss cheese and a hint of sweetness from honey. It clings well to any kind of dipper. —Shannon Copley, Upper Arlington, Ohio
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Skewered Ravioli with Creamy Tomato Dipping Sauce

I wanted to make an easy appetizer with my favorite pasta, cheese ravioli, but didn’t want the mess of frying. I used pesto and bread crumbs for a crust, and broiled them for a little crunch. —Rebecca, Guffey, Apex, North Carolina
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Shrimp and Cucumber Canapes

These cute stacks really stand out. Tasty, cool and crunchy, they come together in a snap. —Ashley Nochlin, Port St. Lucie, Florida
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Baby Swiss Appetizer Cheesecake

This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it’s the perfect make-ahead recipe for special occasions. —Marilyn Edelman, Sabetha, Kansas
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Crudite Dip

To bring out the crudite dip’s tangy flavor, chill it before serving. This will allow the flavors time to blend. —Taste of Home Test Kitchen
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Prosciutto-Wrapped Asparagus with Raspberry Sauce

This upscale asparagus appetizer will make guests feel like you went all-out for them. But with only four ingredients, it’s incredibly easy—and so yummy. —Noelle Myers, Grand Forks, North Dakota
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Cream Cheese-Stuffed Mushrooms

You’ll love the freshness from the parsley and thyme in these little cream cheese-stuffed mushrooms. Our family loves them! —Rachel Reed, Gainesville, Georgia
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Gruyere and Crab Palmiers

I keep these little bursts of flavor in my freezer so they can be pulled out and popped into the oven whenever needed. Crab, pancetta and Gruyere make a sophisticated, elegant appetizer, and you can make your own variations on the filling. Try chicken and pesto, or a Mediterranean version with spinach and feta. —Grace Voltolina, Westport, Connecticut
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Bacon-Wrapped Avocado Wedges

We all know almost everything is improved with bacon—and avocado is no exception. Since it’s made in an air fryer, this appetizer is one to remember. It will definitely impress your friends! —James Schend, Taste of Home Deputy Editor
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Cherry & Fontina Stuffed Portobellos

I developed this hearty appetizer for my mushroom-lovin’ kids. They’re grown now with families of their own, but they still request these when they come home. —Wendy Rusch, Trego, Wisconsin
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Three-Cheese Fondue

I got this easy recipe from my daughter, who lives in France. It’s become my go-to fondue, and I make it often for our family.—Betty A. Mangas, Toledo, Ohio
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Florentine Ciabatta

I came up with this appetizer because of my love for white pizza. I’ve served my ciabatta pizza at many holiday parties, and it’s always a big hit among both children and adults. —Noreen McCormick Danek, Cromwell, Connecticut
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Bacon-Wrapped Smokies

These cute little bacon-wrapped smokies are finger-licking good. They have a sweet and salty taste that's fun for breakfast or as an appetizer. —Cara Flora, Kokomo, Indiana
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Olive Oil Dip

Combine a blend of herbs to create this mouthwatering mix. Plumping the herbs in water before stirring into olive oil enhances the flavor. —Taste of Home Test Kitchen
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Pomegranate Pistachio Crostini

Pomegranate seeds intrigued me, so I sliced French bread, smeared it with cream cheese and added seeds, pistachios and chocolate. —Elisabeth Larsen, Pleasant Grove, Utah
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Cranberry and Bacon Swiss Cheese Dip

This warm, rich and creamy Swiss cheese dip is guaranteed to please family and friends alike. Served with thin, crunchy slices of French bread, it makes the perfect appetizer—especially since it can be prepared ahead, put in the fridge, and then baked just before you want to serve it. —Jeanne Holt, Mendota Heights, Minnesota
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Cucumber-Stuffed Cherry Tomatoes

Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada
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Caramel Havarti

Havarti cheese is a wonderful dessert cheese and is made even better by pecans, caramel topping and apples. This recipe is elegant yet simple. —Tia Thomas, Mountain City, Tennessee
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Swiss Potato Puffs

Encourage guests to mingle by serving these cute little morsels. They’re transportable, mess-free and easy to eat in a few bites. —Myra Innes, Auburn, Kansas
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Spicy Cranberry Salsa

This beautiful holiday dish is a big hit at our house. We serve it on wheat or other crispy crackers. Cranberries and various forms of chile peppers combine to make a very nice sweet-heat treat. —Diane Smith, Pine Mountain, Georgia
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Swiss Cherry Bruschetta

This recipe is a spinoff a cherry chicken main dish my husband adores. The combination of sweet, tart and salty flavors provides a contrast that’s hard to resist. —Shelley Platten, Amherst, Wisconsin
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Strawberry Corn Salsa

This recipe makes art in a bowl! This fresh, light salsa can be served with chips or alone as a side dish. —Catherine Goza, Charlotte, North Carolina
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Quick Focaccia Bread

Green olives complement this quick focaccia recipe for an easy pizza-like bread. With very few ingredients, it’s still packed with flavor. Serve the focaccia as an appetizer or alongside pasta, soup or salad for a mouthwatering meal.—Ivy J Laffoon, Ceres, California
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Lobster Tartlets

I love lobster, so I created this lobster tart recipe. They are the perfect appetizer for a cocktail party or family dinner. Top with chives or green onions for color. —Lorraine Caland, Shuniah, Ontario
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Sweet & Spicy Jalapeno Poppers

There’s no faster way to get a party started than with these bacon jalapeno poppers. Make them ahead and bake just before serving. Even the those who are intolerant of hot peppers will love them. —Dawn Onuffer, Crestview, Florida
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Brie Cherry Pastry Cups

Golden brown and flaky, these bite-sized puff pastries with creamy Brie and sweet cherry preserves could easily double as a scrumptious dessert. —Marilyn McSween, Mentor, Ohio
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Asiago Beef Tart

I love simple recipes that are fancy enough for guests. To get a velvety texture in this tart, I use creme fraiche, but sour cream works too. —Veronica Callaghan, Glastonbury, Connecticut
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Feta Cheese-Stuffed Tomatoes

These tempting cheese-stuffed tomatoes are bursting with fresh flavor. Use the small end of a melon scoop to easily remove the pulp. —Laura LeRoy, Waxhaw, North Carolina
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Ginger-Tuna Kabobs

I find myself making this recipe again and again. It's a hit at parties and potlucks. —Mary Beth Harris-Murphree, Tyler, Texas
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Zippy Shrimp Skewers

These flavorful skewers deliver a mouthwatering kick with minimal effort. Fix them for your next party and watch them disappear. —Jalayne Luckett, Marion, Illinois
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Heirloom Tomato Galette with Pecorino

I found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. —Jessica Chang, Playa Vista, California
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Caprese Salad Kabobs

Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
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Garlic-Parmesan Cheese Ball

This garlic cheese ball is one of our entertaining mainstays. It complements most meals and is so easy to prepare and dress up with a variety of garnishes. —Susan Seymour, Valatie, New York
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Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam

An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar—tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida
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Mexican Shrimp Cocktail

It's up to you how to enjoy this cocktail—eat it with a spoon as a chilled soup, or use tortilla chips or crackers for scooping. —Erin Moreno, Arcadia, Wisconsin
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Bacon-Wrapped Scallops with Pear Sauce

I enjoy cooking for my parents, and my bacon-wrapped scallops recipe is one of their favorites. If you prefer, replace the pear preserves with preserves or jam of a different flavor. —Ethan Hall, King, North Carolina
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Crab Phyllo Cups

I always like a little extra chili sauce on top of these easy snacks. If you’re out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, Arizona
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Antipasto Kabobs

My husband and I met at a cooking class. We have loved creating menus and entertaining ever since. These make-ahead antipasto skewers are always a hit. —Denise Hazen, Cincinnati, Ohio
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Jalapeno Poppers

These creamy stuffed jalapeno poppers have some bite. They may be the most popular treats I make! My husband is always hinting that I should make a batch. —Lisa Byington, Johnson City, New York
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Smoked Deviled Eggs

Grilling these smoked deviled eggs gives them a distinctive taste that will have everyone talking. —Catherine Woods, Lexington, Missouri
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Almond-Bacon Cheese Crostini

For a change from the usual toasted tomato appetizer, try this baked crostini recipe. If you like, slice the baguette at an angle instead of making a straight cut. —Leondre Hermann, Stuart, Florida

Jacqueline Weiss
Jacqueline is a blogger and writer, passionate about sharing the latest in helpful tips and trends in food and cooking. In her spare time, you’ll find her trying new restaurants and experimenting in the kitchen.
Christina Herbst
Christina is a Social Media Editor for Taste of Home. She enjoys trying out local restaurants and coffeehouses and adding copious amounts of garlic and cheese to any recipe she can get her hands on. In her free time, you can find her hunting down one-of-a-kind furniture pieces at thrift and vintage stores and DIYing trendy home decor crafts.