Start It Right With The Best Valentine’s Day Appetizers

Valentine’s Day appetizers can make or break your entire meal. Get experimental in the kitchen and wow your partner with these Valentine’s Day appetizers.

 

Valentine’s Day Appetizers to Set the Mood

Appetizers are an important part of a complete dinner. They start you out on the right course and can even elevate meals. This Hearts Day, consider preparing a delicious appetizer that will impress your date.

Here are the best appetizers for Valentine’s Day.

 

1. Classic French Onion Soup

Ingredients:

• 6 cups beef broth
• 1/4 cup dry white wine
• 4 oz Gruyère, grated
• 3 lbs onions, thinly sliced
• 1/2 stick unsalted butter
• 4 slices crusty bread
• 2 tbsp dry sherry
• 1 tbsp all-purpose flour
• Kosher salt

 

Directions:

1. Over medium heat, melt butter in a large pot. Add onion and salt. Lower the heat to medium-low and cook until the onions are caramelized.
2. Pour white wine and dry sherry. Let it come to a boil. Add flour and cook, stirring constantly, until thickened. Pour the broth and stir. Let it simmer for 10 minutes. Season with salt.
3. Turn on the oven and set it to broil. Arrange 4 oven-safe bowls on a sheet tray. Pour soup into the bowls. Place a slice of bread over the top of each soup-filled bowl. Sprinkle cheese. Place the bowls in the broiler and broil until the cheese turns golden brown.
4. Serve warm.

 

2. Spinach and Goat Cheese Crostini

When it comes to Valentine’s Day appetizers, a crostini will never disappoint.

Ingredients:

• 18 slices baguette (1/2-inch thick)
• 8 oz spinach, hard stems removed
• 4 tbsp extra virgin olive oil
• 3 oz fresh goat cheese, crumbled
• 2 cloves garlic, 1 whole and 1 finely chopped
• 2 tbsp pine nuts
• 1/2 tsp lemon zest, freshly grated
• Kosher salt
• Black pepper, freshly ground
• Red pepper flakes (optional)

 

Directions:

1. Preheat the oven to 400°F.
2. Brush both sides of the bread slices with oil (about 2 tablespoons). Lay the slices on a baking sheet. Season with salt and pepper. Place in the oven and bake until golden, flipping once halfway through the process. Remove the bread slices from the oven. Rub both sides of the slices with a garlic clove while still hot. Return the slices to the baking sheet. Set aside.
3. In a skillet over medium heat, add pine nuts and toast until lightly golden. Transfer to a bowl. Pour the remaining olive oil. Add minced garlic and red pepper flakes (if using). Cook over medium heat until the garlic softens. Add the spinach and season with salt. Cook until wilted. Transfer the cooked spinach to the same bowl with the toasted pine nuts. Add lemon zest and mix well to combine. Drain excess moisture and give the spinach a rough chop.
4. Spoon the spinach mixture over the top of the toasted bread slices. Sprinkle crumbled goat cheese. Bake for 3 to 5 minutes or until the cheese just begins to melt. Top with red pepper flakes (if using).
5. Serve warm.

 

3. Strawberry and Feta Salad

Ingredients:

• 1 cup slivered almonds
• 2 cloves garlic, minced
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/4 cup raspberry vinegar
• 2 tbsp brown sugar
• 1 cup vegetable oil
• 1 head romaine lettuce, torn
• 2 tbsp balsamic vinegar
• 1 pint fresh strawberries, sliced
• 1 cup crumbled feta cheese

 

Directions:

1. In a skillet over medium-high heat, toast the almonds until lightly toasted. Turn off the heat and set aside.
2. Mix the garlic, Dijon mustard, honey, balsamic vinegar, raspberry vinegar, vegetable oil, and brown sugar in a bowl. Whisk until well incorporated.
3. In a separate bowl, combine the romaine lettuce, feta cheese, strawberries, and toasted almonds.
4. Drizzle the salad dressing over the top. Toss to coat. Serve.

 

4. Cremini Carpaccio

If you need easy Valentine appetizers, this mushroom carpaccio is simple to prepare but extremely tasty.

Ingredients:

• 1 lb cremini mushrooms
• 3 slices bacon, chopped
• 3 tbsp cider vinegar
• 1/2 cup Parmesan, shaved
• 3 tbsp extra virgin olive oil
• Handful of baby arugula and/or fresh flat-leaf parsley leaves
• Black pepper, freshly ground

 

Directions:

1. Using a mandolin, slice the mushrooms thinly. Arrange on a rimmed plate.
2. In a skillet over medium heat, cook the bacon until crispy. Add oil and vinegar, then stir.
3. Pour the dressing over the scattered mushrooms. Toss to combine.
4. Top with arugula, Parmesan, parsley, and a little black pepper.
5. Serve.

 

5. Cauliflower Bisque with Brown Butter Croutons

Ingredients:

• 1 small head cauliflower
• 2 cups whole milk
• 3/4 lb Yukon gold potatoes, peeled and chopped
• 3 tbsp unsalted butter
• 2 1/2 cups vegetable stock
• 3 cups ciabatta bread, cubed
• 1 small onion, chopped
• 2 cloves garlic, crushed
• 4 sprigs thyme
• 1/3 cup heavy cream
• 1/3 cup pomegranate seeds
• Kosher salt
• Black pepper, freshly ground
• Chives, chopped (for garnish)

 

Directions:

1. Separate the cauliflower into florets.
2. In a large saucepan, mix the stock, milk, potato, cauliflower, onion, garlic, and thyme. Season with salt and pepper. Heat until boiling. Turn the heat down and simmer while partially covered for 18 to 20 minutes or until the vegetables are tender.
3. In a large skillet over medium heat, melt butter until golden brown. Add bread and stir until toasted. Season with salt and pepper.
4. Remove the thyme sprigs from the stock with vegetables. Discard.
5. Transfer the vegetables and stock to a blender. Puree until smooth. Pour in cream and pulse to incorporate. Season with salt and pepper.
6. Transfer to bowls and top with croutons, pomegranate seeds, and chives before serving.

 

6. Prosciutto, Brie and Apricot Crostini

Ingredients:

• 1 baguette, cut diagonally into 1/4-inch slices
• 8 oz Brie
• 4 oz prosciutto, thinly sliced, cut crosswise into ribbons
• 1/4 cup apricot jam
• 1 tbsp chives, chopped

 

Directions:

1. Preheat the oven broiler. Line a baking sheet with foil. Place the baguette slices on the baking sheet.
2. Cut the Brie into 1/4-inch slices. Lay a piece of Brie on top of each baguette slice. Place in the oven and broil until the cheese melts.
3. Remove from the oven. Top each baguette slice with prosciutto and a glob of apricot jam. Sprinkle chives over the top.

 

7. Caramelized Pancetta and Fennel Salad

In need of Valentine’s appetizer ideas? What about a delicious pancetta and fennel salad?

Ingredients:

• 1 bulb fennel, chopped into wedges
• 1 tbsp extra virgin olive oil
• 5 slices pancetta
• 2 tbsp brown sugar
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/8 tsp black pepper, freshly ground
• 5 oz mixed salad greens
• For the red wine vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp honey
  • 1/2 tsp salt
  • 1/8 tsp black pepper, freshly ground

 

Directions for the Red Wine Vinaigrette:

1. In a blender, combine the lemon juice, vinegar, honey, salt, and pepper. While the blender is running, slowly drizzle the oil. Season with salt and pepper to taste.

Directions for the Salad:

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Combine pancetta, fennel, brown sugar, olive oil, garlic, salt, and pepper in a bowl. Transfer the pancetta mixture to the lined baking sheet. Make sure to arrange them in a single layer. Place in the oven and bake until the pancetta is crispy and the fennel is caramelized. Remove from the oven and allow it to cool for 5 minutes.
3. Combine the salad greens, caramelized fennel, and crumbled pancetta in a salad bowl. Pour the red wine vinaigrette and toss to combine.
4. Serve.

 

Whet Your Appetite

Nothing says romantic quite like a good appetizer. And, as you can see, there are a number of Valentine’s Day appetizers you can prepare with ease. Arrange an unforgettable date night with these simple yet delectable starters.

 

RELATED ARTICLES:

• 9 Valentine’s Day Marketing Ideas To Boost Sales This Hearts Day
• 11 Best AI Marketing Tools In 2023
• Black Hat SEO vs White Hat SEO: What Makes One Better Than The Other?