Some of the best memories forage through fantastic dinner parties with constant titillating conversation. But on the other hand, if there's not much to discuss, it can really make or break the entire atmosphere of the party. So let's ask ourselves, how can we keep the ball rolling and have continuous topics to talk about? New and exciting appetizers of course!

I know what you might be thinking, but this isn't your average bread and spinach dip type of idealist.

Here are some appetizer suggestions from a spectrum of different cultures.

1. Meat Kebabs:

The origin story of the kebab can't be precisely pin pointed to an exact location within the Middle East but, many cultures seem to incorporate savory, juice meat cooked onto a stick. One of my favorite recipes is one for a Greek style chicken kebab, check it out below!

Ingredients:

 -1 3/4 lbs bonless skinless chicken breasts , diced into 1 1/4-inch cubes
-1/4 cup + 2 Tbsp olive oil , divided, plus more for grill
-3 Tbsp fresh lemon juice
-1 Tbsp red wine vinegar
-3 cloves garlic , minced
-2 1/2 tsp dried oregano, divided
-1 1/2 tsp dried basil, divided
-1/2 tsp dried thyme
-1/2 tsp ground coriander
-Salt and freshly ground black pepper
-2 large red bell peppers , diced into 1 1/4-inch pieces
-3 small zucchini (nearly 1 lb), sliced into rounds slightly under 1/2-inch thick
-1 large red onion , diced into 1 1/4-inch wedges

Instructions:

1. In a bowl whisk together 1/4 cup olive oil, lemon juice, vinegar, garlic, 2 tsp oregano, 1 tsp basil, the thyme, coriander and season with salt and pepper to taste (I used 3/4 tsp salt 1/4 tsp pepper). 

2. Place chicken in a gallon size resealable bag, pour olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate 45 minutes to 2 hours (no longer than 2 hours or the chicken will start to get mealy because of the acidic ingredients). If using wooden skewers soak them in water for 30 minutes.

3. Drizzle and toss veggies with 2 Tbsp of the olive oil (I just left them on the cutting board and tossed them) and season with remaining 1/2 tsp oregano, 1/2 tsp basil and salt to taste.

4. Preheat a grill over medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat twice.

5. Brush grill lightly with olive oil, place skewers on grill and grill until chicken registers 165°F (73°C) in center, about 8 - 12 minutes, rotating once halfway through cooking. Garnish with parsley, serve warm with tzatziki sauce.

Recipe by Cooking Classy

2. Charcuterie board:

Charcuterie boards are some of the fanciest looking party snacks in the world but don't worry, they're incredibly easy to put together, a trip to your local deli shop should take care of all your needs. Try picking out about 3 different cheeses like bleu, applewood smoked, or brie, along with some complimentary deli meats. A dash of some seasonal fruits, crackers, and olives in mini serving bowls and you're all set!

3. Mini Bacon Rolls:

These pastry bacon rolls hit the spot for a warm, comfort food feel. Not only are these beauties filled with buttery, bacon goodness, they cheap to make and only take a few quick minutes to put together! If you want to spice up this recipe try adding different flavors of cheese, use turkey bacon instead of pig bacon, or add a sweet maple drizzle on top to really make the bacon taste pop. 

Ingredients:

-1 sheet puff pastry dough 
-8 to 10 strips of bacon
-Shredded Cheddar cheese
-Fresh cracked pepper, to taste

Instructions:

1. Roll out the puff pastry and place a single layer of bacon. Top with shredded cheese, sprinkle with pepper, then roll up the pastry lengthwise.

2. Once your dough is rolled, wrap it tightly and place into the refrigerator for about 20-30 minutes before slicing. This will make it firmer for better slices. Meanwhile, preheat your oven to 380°F (190°C).

3. Remove from refrigerator. Using a serrated knife begin slicing rolls into 1/2 inch width and transfer to a baking sheet lined with parchment paper.

4. Bake at 380°F (190°C) for about 15 minutes, or until puffed and golden brown. Remove from oven, allow to cool slightly before serving.

Recipe by Nina L Palmer on Eat Well 101

4. Selection of Cheeses:

While this sounds similar to the charcuterie board it's not quite the same, here we're exclusively serving cheese. Laying out your plethora of cheeses, avoiding common ones like cheddar or mozzarella, on a decorative cutting board or a sanded slab of wood will class up your easy-to-make display and instantly impress all your party guests.

5. Seasonal Fruit:

This option is definitely best during warmer seasons when we usually opt for much lighter meals. Having fruit right before dinner feels a little backwards but it's the perfect appetizer when the weather is too hot to handle. Cutting your variety of fruits into non-traditional food shapes like stars, flowers, or hearts, as well as adding decorative tooth picks, will provide a bit of fun during the serving too!

6. Oysters:

Oysters are known to be held to a high standard of culinary taste, preparing them takes just over an hour along with some simple seasoning. Serving oysters over ice, garnishing the platter with greens such as kale, and and keeping the meat in half a shell will have your guests asking if you bought this delicacy from a 5 star restaurant.

Ingredients:

-1 medium onion, finely chopped
-1/2 cup butter, cubed
-1 package (9 ounces) fresh spinach, torn
-1 cup grated Romano cheese
-1 tablespoon lemon juice
-1/8 teaspoon pepper
-2 pounds kosher salt
-3 dozen fresh oysters in the shell, washed

Instructions:

1. In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper.

2. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level.

3. Top each with 2-1/2 tsp. spinach mixture.

4. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.

Recipe by Taste of Home

7. Caprese Salad:

Originally born in Italy, the caprese salad is like no other. Requiring only 7 ingredients, you likely already have in your fridge, this pre-dinner delight is packed full of complimentary mouth watering flavors that'll leave you craving more. Down below is the perfect recipe to nail this crowd pleasing appetizer.

Ingredients:

-2 cups balsamic vinegar

 -3 ripe tomatoes

 -12 ounces fresh mozzarella, thickly sliced

 -Large bunch fresh basil leaves

 -Olive oil, for drizzling

 -Large pinch kosher salt

 -Large pinch freshly ground black pepper

Instructions:

1. Measure the balsamic vinegar and pour into a saucepan. Bring it to a gentle boil over a low heat. Cook it until the balsamic vinegar has reduced to a nice thick glaze (but still pourable), about 15 minutes. Allow the reduction to cool to room temperature before you serve it.

2. When you are ready to assemble the salad, cut the tomatoes into thick slices. Arrange them on a platter, alternating them with the mozzarella slices. Tuck the whole basil leaves in between the tomato and cheese slices.

3. Drizzle on the gorgeous, almost black balsamic reduction. Then drizzle olive oil in a thin stream over the top. Finally, sprinkle on salt and pepper

Recipe by Ree Drummond on Food Network

8. Miso Soup:

This traditional Japanese soup is suitable for a wide range of dietary lifestyles such as gluten free eating and veganism. The contrast between the fresh, crisp green onions tread elegantly beside the soft decedent tofu, making for a never before experienced taste that can't be mimicked by any other soup or broth. 

Ingredients:

-4 cups vegetable broth 
-1 sheet nori 
-3-4 Tbsp white or yellow miso paste
-1/2 cup chopped green chard or other sturdy green
-1/2 cup chopped green onion
-1/4 cup firm tofu 

Instructions:

1. Place vegetable broth in a medium sauce pan and bring to a low simmer.
2. In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn’t clump when added to the soup later. Set aside.
3. To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine. 
 
4. Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.

Recipe by The Minimalist Baker

9. Salad Roll:

Vietnamese salad rolls are one appetizer you can really play around with regarding ingredients. You can add cooked prawns with some leafy herbs, or prepare it with only veggies to make it vegan and vegetarian friendly! Whipping up a homemade peanut dipping sauce topped with sesame seeds will be the icing on the cake!

Ingredients:

-7 - 14 sheets of 22cm/8.5" round rice paper 
-11 small cooked prawns/shrimp
-50g / 1.5 oz dried vermicelli noodles
-7 lettuce leaves - use a lettuce with soft leaves, like Oak or Butter Lettuce 
-14 mint leaves
-1 cup bean sprouts

Peanut Sauce:

-1 tbsp peanut butter, preferably smooth
- 2 tbsp Hoisin Sauce
- 1 1/2 tbsp white vinegar
- 1/3 cup milk 
- 1 garlic clove, minced
- 1/2 tsp crushed chilli, samba oelak or other chilli paste, adjust to taste

Instructions:

1. Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won't come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste.  Thickness can be adjusted with milk or water once cooled.
2. Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain.
3. Peel the prawns, slice in half lengthwise and devein.
4. Remove the crunchy core of the lettuce leaves.
5.  Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
6. Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.
7. Place two rice papers together. Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.
8. Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
9. On the top part of the rice paper, place 3 prawns with a mint leaf in between.
10. Place the lettuce bundle with the seam side down onto the middle of the rice paper.
11. Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
12. Serve immediately with the peanut dipping sauce

Recipe by Nagi on Recipe Tin Eats

10. Chips and Dip With a Twist:

Guests not open to new food? Not a problem here! This artisan take on the classic North American spicy nacho dip with homemade tortilla chips will be a show stopper for any picky eater. 

Dip Ingredients:

-8 ounces extra sharp Cheddar cheese
 -4 ounces Pepper Jack cheese
 -1½ tablespoons cornstarch
 -12 ounces evaporated milk
 -2 teaspoons hot sauce

Dip Instructions:

1. In a medium, heavy-bottom saucepan set over low heat, combine cheese and cornstarch. Toss to combine.
2. Add evaporated milk and hot sauce and whisk constantly until cheese is melted. Continue whisking about 5 minutes or until the cheese is bubbly and has thickened.
3. If cheese has thickened too much, add additional evaporated milk.
4. Serve immediately.

Chip Ingredients:

-About 3/4 to 1 cup extra virgin olive oil, peanut oil, canola oil, or vegetable oil, more or less depending on how many chips you are making
-Corn tortillas
-Kosher salt 

Chip Instructions:

1. Dry them in the oven, lay them out in a single layer on a baking sheet and put them in a 350°F for 5 minutes or a 200°F oven for 10 minutes.

2. Cut each tortilla into 6 triangle shaped wedges.

3. Pour oil into a medium skillet to a depth of 1/8 to 1/4 of an inch. Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F.

4. Fry for approximately 2 minutes until the chips just begin to color and they are firm, no longer pliable.

5. Use tongs or a slotted spoon remove the chips from the oil to the paper-towel-lined plate. Sprinkle with salt.

Chip Recipe by Elise Bauer on Simply Recipes

Cheese Recipe by Becky Hardin on The Cookie Rookie

11. Custom Mini Quiches:

Remember when you were little and your friend had a pizza party where you could make your own custom mini pizzas? This is essentially the adult version of that. Lay out bowls of different ingredients like spinach, feta, olives, tomato, bacon, mushroom, and bell peppers so your party guests can have total free range of their mini quiches.

Ingredients:

-4 pie crusts thawed (homemade or from 2 boxes store-bought)

Egg Mixture:

-4 eggs
-1 cup milk
-1/2 teaspoon Salt

Instructions:

1. Place the pie crust pouches to stand at room  temperature about 15 to 20 minutes.
2. Preheat the oven to 375 degrees. Spray 48 miniature muffin cups with non-stick cooking spray. 
3. Open and unfold one pie crust, and press out any fold lines. With a 2 and ½ inch floured biscuit cutter, cut 12 rounds. Repeat with remaining pie crusts. In the prepared mini muffin cups, press 1 round of pie crust into the bottom and up the sides of the cup.
4. In a 4-cup measuring cup, combine the eggs, milk, and the salt. Whisk well. Set aside.

5. Put your custom ingredients in and bake at 375 degrees until golden brown, about 25 to 30 minutes. Cool slightly and serve warm.

Recipe by Meggan Hill on Culinary Hill

12. Edamame:

Edamame beans are stunningly full of essential vitamins and nutrients like vitamin k, protein, calcium, and fiber. They're first boiled in salt water then dusted with a light layer of salt to give it a sensational savory flavor. Just imagine eating these like you would sunflower seeds, suck the spices off the outside, pop it open, and eat the delicious inside!

Ingredients:

-8.8 oz edamame (can be between 200-300 g)
-2 Tbsp kosher/sea salt 
-4 ¼ cups water

Instructions:

1. Remove pods from the stems

2. Prepare 1000 ml water (4 ¼ cup) and 40 g kosher salt (2 Tbsp + ½ tsp)

3. Start boiling water in a pot. Using a pair of kitchen shears, cut off both ends of edamame pods. If the water starts boiling, cover and turn off the heat for now.

4. Place the edamame in a bowl or tray and sprinkle 1 Tbsp of (40 g) kosher salt. Rub the pods against each other with hands.

5. Add the rest of the kosher salt into the boiling water. 

6. Then add the edamame pods WITHOUT removing the salt. Cook on medium heat for 3-5 minutes depending on the size of the pods. It’s easy to remember 4 minutes, but start checking the doneness after passing 3.5 minutes. Remember we do not run cold water on edamame after boiling so I recommend under-cooking slightly.

7. Stir occasionally to make sure all the pods are cooking evenly. If you see the foam forming on the water, remove it with a fine mesh skimmer because we do not wash the pods after cooking.

8. Drain water in the sink or scoop up the edamame pods to a sieve. Let cool naturally so the edamame can absorb the flavor (If you skip cutting the ends of pods, please leave it for at least 1 hour). If you like, sprinkle a little bit of salt . Enjoy!

Recipe by: Namiko Chen on Just One Cook Book

Hopefully a few of these inspiring, new appetizers caught your attention and are stellar enough for your next party! Part of the fun with each and every one of these cross-cultural recipes is that you can include all your friends to help you make them and they can even customize their own version of it, making it a shoe in to be a unanimous crowd pleaser.