10 Easy Happy-Hour Appetizers

Who says happy hour is only for bars and restaurants? A small gathering 
at your place with festive drinks and light nibbles (like the mushroom, rosemary, and goat cheese tartlets pictured above) is easy to pull together, and you can always let the party go later if everyone’s still having fun. Here are 10 simple make-at-home noshes.

1. Flavored Goat Log

Roll large log of goat cheese in 2 tsp. dried herbs (try za’atar or a blend of dried rosemary and thyme). Drizzle with 
3 Tbs. olive oil.

2. Chile Nuts

Toss 2 cups nuts with 
1 tsp. olive oil, 1/2 tsp. 
salt, and 1/4 tsp. chipotle or ancho chile powder. Roast on baking sheet in 325°F oven 
10 minutes. Cool.

3. Parmesan Crisps

Spread circles of grated Parmesan cheese on a silicone mat–lined baking sheet. Bake 5 minutes at 400°F. Cool on mat, then carefully remove with spatula.

4. Salt & Pepper Tots

Toss 1 14-oz. pkg. frozen Cascadian Farm Spud Puppies or 2 cups Ore-Ida Tater Tots with 1/2 tsp. coarsely ground 
black pepper. Bake according to package directions, and season with sea salt.

5. Root Dippers

Toss 4 cups cubed root vegetables with 
2 Tbs. olive oil. Roast on baking sheet in 400°F oven 30 minutes, or until browned. Serve with hummus.

6. Sausage Rolls

Roll veggie dogs in thawed puff pastry sheets, sealing 
edges with water. Cut into 2-inch lengths, and bake on parchment-lined baking sheet 15 minutes 
at 350°F.

7. Marinated 
Mushrooms

Toss 1 lb. button mushrooms with 
1/4 cup olive oil, 
2 Tbs. red wine vinegar, 1 tsp. Italian seasoning, 1/2 tsp. sugar, and 1/2 tsp. salt. Chill overnight.

8. Wasabi 
Deviled Eggs

Mash yolks of 6 
hard-boiled eggs with 3 Tbs. mayonnaise 
and 1 tsp. wasabi paste. 
Fill egg halves with yolk mixture; garnish with minced green onions.

9. Creamy Bean Dip

Blend 1 15-oz. can beans or chickpeas (rinsed and drained) with 1/4 cup water, 
2 Tbs. lemon juice, 
2 Tbs. olive oil, and 
2 tsp. minced garlic.

10. Mini Mozzarella Bruschetta

Toss 2 cups bocconcini (mini mozzarella balls) with 1 cup sun-dried tomato pesto. Arrange on baguette slices, and broil 
1 minute, or until cheese has melted.