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A colorful platter of assorted Party Appetizers including mini quiches, stuffed mushrooms, and vegetable skewers arranged on a rustic wooden table.

Easy Party Appetizer Trio: Whipped Feta Dip, Prosciutto-Wrapped Asparagus, and Caprese Skewers

This trio of easy party appetizers guarantees a crowd-pleasing spread with minimal effort. It features a creamy and sweet whipped feta dip, elegant prosciutto-wrapped asparagus spears, and refreshing Caprese skewers, offering a perfect balance of flavors and textures. Designed for stress-free hosting, many components can be prepared ahead of time.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Appetizer
Cuisine: American, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • For the Whipped Feta & Honey Dip: 8 oz block feta cheese, drained
  • 4 oz full-fat cream cheese, softened
  • 2 tbsp extra virgin olive oil, plus more for drizzling
  • 1 tbsp fresh lemon juice
  • 1 small clove garlic, minced
  • Freshly cracked black pepper
  • 2-3 tbsp good-quality honey
  • 2 tbsp chopped pistachios or walnuts
  • 1 tsp fresh thyme leaves optional
  • For serving: Pita chips, sliced baguette, or crunchy vegetables
  • For the Prosciutto-Wrapped Asparagus Spears: 1 bunch asparagus about 20-24 spears
  • 1 tbsp olive oil
  • Salt and pepper
  • 6-8 thin slices prosciutto, cut lengthwise into strips
  • 1 lemon, for zesting
  • For the Caprese Skewers with Balsamic Glaze: 1 pint cherry or grape tomatoes
  • 8 oz ciliegine small mozzarella balls
  • 20-24 fresh basil leaves
  • Fine sea salt and freshly ground black pepper
  • Extra virgin olive oil, for drizzling
  • Store-bought or homemade balsamic glaze
  • 20-24 small wooden skewers or toothpicks

Equipment

  • Food processor
  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Knife
  • Cutting board
  • Measuring spoons and cups
  • Serving platters and bowls
  • Small wooden skewers or toothpicks

Method
 

  1. Make the Whipped Feta Dip: In a food processor, combine drained feta, softened cream cheese, 2 tbsp olive oil, lemon juice, and minced garlic. Process until completely smooth and creamy, 1-2 minutes, scraping sides as needed.
  2. Transfer whipped feta to a serving bowl, create swoops with a spoon, cover, and refrigerate for at least 30 minutes (can be made 1 day ahead).
  3. Roast the Asparagus: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  4. Toss trimmed asparagus with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  5. Roast for 10-15 minutes until tender-crisp. Let cool completely. (Can be done a few hours ahead.)
  6. Assemble the Appetizers: For the Dip: Drizzle chilled whipped feta generously with honey. Sprinkle with chopped nuts, thyme, black pepper, and a final drizzle of olive oil.
  7. For the Asparagus: Wrap each cooled asparagus spear with a strip of prosciutto in a single spiral from bottom to halfway up. Arrange on a platter and zest lemon over the top.
  8. For the Skewers: Thread one tomato, one basil leaf (folded if large), and one mozzarella ball onto each skewer. Arrange on a platter.
  9. Just before serving, sprinkle skewers with sea salt and pepper, then drizzle with olive oil and balsamic glaze.
  10. Serve all three appetizers immediately with suggested dippers for the feta dip.

Notes

For the creamiest dip, use a block of feta in brine, not pre-crumbled. If dip is too thick after chilling, let sit at room temperature or stir in a teaspoon of warm water. Make-ahead timeline: Dip base can be made 1 day ahead. Roast asparagus and prep skewer components the morning of. Assemble asparagus wraps and skewers, and finish the dip with toppings, 1 hour before guests arrive. Variations: Add red pepper flakes to the feta dip, swap prosciutto for smoked salmon on the asparagus, or add cantaloupe or pesto to the Caprese skewers.