Must-Try Valentine’s Day Appetizers to Elevate Your Dinner

You’re likely unaware that Valentine’s Day appetizers can make or break the mood. You’re about to discover 19 elegant options to impress your loved one.

Romantic Bruschetta Recipes

Romantic Bruschetta Recipes are perfect for a Valentine’s Day dinner.

Ingredients

• 4-6 baguette slices
• 1 large tomato, diced
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1/4 cup mozzarella cheese, shredded
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Slice the baguette into 1/2-inch thick rounds and place on a baking sheet.
3. Drizzle olive oil over the bread and toast in the oven for 5-7 minutes.
4. Top each toasted bread slice with diced tomato, chopped basil, and minced garlic.
5. Sprinkle shredded mozzarella cheese over the top of each slice.
6. Season with salt and pepper to taste.
7. Serve immediately and enjoy.

Seared Scallops With Garlic Butter

Seared Scallops With Garlic Butter is a decadent seafood appetizer.

Ingredients

• 12 large scallops
• 4 cloves of garlic
• 2 tablespoons unsalted butter
• 1/4 cup white wine
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped parsley

Instructions

1. Rinse the scallops and pat them dry with paper towels.
2. Heat butter in a large skillet over medium-high heat.
3. Add garlic and cook for 1 minute until fragrant.
4. Add the scallops and sear for 2-3 minutes on each side.
5. Remove the scallops from the skillet and set aside.
6. Add white wine and lemon juice to the skillet, scraping up any browned bits.
7. Reduce the sauce by half and stir in salt, pepper, and parsley.
8. Serve the scallops with the garlic butter sauce spooned over the top.

Strawberry and Brie Crostini

Sweet and savory strawberry and brie crostini perfect for Valentine’s Day.

Ingredients

• 1 baguette
• 1/2 cup brie cheese
• 1/4 cup strawberry jam
• 1 pint fresh strawberries
• 1 tablespoon honey
• Fresh thyme leaves

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the baguette into 1/2-inch thick rounds.
3. Arrange the baguette slices on a baking sheet.
4. Bake the baguette slices in the oven for 5-7 minutes, or until lightly toasted.
5. Spread a layer of brie cheese on each toasted baguette slice.
6. Top the brie cheese with a layer of strawberry jam.
7. Slice the fresh strawberries and place on top of the jam.
8. Drizzle the honey over the strawberries.
9. Garnish with fresh thyme leaves.
10. Serve immediately and enjoy.

Mini Caprese Skewers

Fresh mozzarella, cherry tomatoes, and basil on toothpicks.

Ingredients

• 1 pint cherry tomatoes
• 8 oz fresh mozzarella cheese
• 1/4 cup fresh basil leaves
• 10-12 toothpicks
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Cut the fresh mozzarella cheese into 1/2-inch balls.
2. Wash and dry the cherry tomatoes.
3. Cut the fresh basil leaves into small pieces.
4. Thread a cherry tomato, a mozzarella ball, and a basil leaf onto each toothpick.
5. Drizzle the olive oil over the skewers and season with salt and pepper.
6. Serve the Mini Caprese Skewers immediately.

Prosciutto Wrapped Melon

Prosciutto Wrapped Melon is a simple, yet elegant appetizer.

Ingredients

• 1 ripe melon
• 6 slices of prosciutto
• Fresh mint leaves
• Honey

Instructions

1. Cut the melon into bite-sized pieces.
2. Wrap each piece of melon with a slice of prosciutto.
3. Secure the prosciutto with a toothpick if needed.
4. Drizzle with honey and garnish with fresh mint leaves.
5. Serve immediately and enjoy.

Oysters Rockefeller

Oysters Rockefeller is a decadent appetizer featuring oysters topped with spinach, herbs, and rich sauces.

Ingredients

• 12 oysters
• 2 tablespoons butter
• 1/4 cup spinach
• 1/4 cup parsley
• 2 cloves garlic
• 1/2 cup grated Romano cheese
• 1/4 cup Pernod
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Shuck the oysters and place them on a baking sheet lined with rock salt.
3. In a skillet, melt the butter over medium heat and sauté the garlic until fragrant.
4. Add the spinach and parsley to the skillet and cook until wilted.
5. Stir in the Romano cheese and Pernod.
6. Spoon the spinach mixture over each oyster.
7. Bake the oysters in the preheated oven for 12-15 minutes or until the tops are golden brown.
8. Serve the oysters hot, garnished with additional parsley if desired.

Heirloom Tomato Salad

Fresh heirloom tomatoes paired with mozzarella and basil.

Ingredients

• 4 large heirloom tomatoes
• 8 oz fresh mozzarella cheese
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/4 cup chopped fresh basil
• Salt and pepper to taste

Instructions

1. Slice the heirloom tomatoes into 1/4-inch thick rounds.
2. Cut the mozzarella cheese into 1/4-inch thick slices.
3. In a small bowl, whisk together olive oil and balsamic vinegar.
4. Arrange the tomato slices on a large plate or platter.
5. Top each tomato slice with a mozzarella slice.
6. Drizzle the olive oil and balsamic vinegar mixture over the tomatoes and mozzarella.
7. Sprinkle chopped basil over the top.
8. Season with salt and pepper to taste.
9. Serve immediately and enjoy.

Grilled Peach and Arugula Salad

Grilled Peach and Arugula Salad is a sweet and savory appetizer perfect for Valentine’s Day.

Ingredients

• 4 ripe peaches
• 4 cups arugula
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup balsamic glaze
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat grill to medium heat and slice peaches into wedges.
2. Grill peach wedges for 2-3 minutes per side, until caramelized.
3. In a large bowl, combine arugula, crumbled feta cheese, and chopped pecans.
4. In a small bowl, whisk together balsamic glaze and olive oil.
5. Add grilled peaches to the bowl with arugula mixture and drizzle with balsamic glaze dressing.
6. Season with salt and pepper to taste, then serve immediately.

Crab and Avocado Dip

Indulge in a delicious Crab and Avocado Dip.

Ingredients

• 1 ripe avocado, diced
• 1/2 cup jumbo lump crab meat
• 1/4 cup mayonnaise
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 1/4 cup chopped fresh chives

Instructions

1. In a medium-sized bowl, gently combine the crab meat, diced avocado, mayonnaise, lemon juice, Dijon mustard, salt, and black pepper.
2. Stir in the minced garlic until well combined.
3. Fold in the chopped fresh chives.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve the dip chilled, garnished with additional chives if desired.

Rose Petal and Goat Cheese Tartlets

Delicate pastry tartlets filled with rose petal and goat cheese mixture.

Ingredients

• 1 package frozen puff pastry, thawed
• 1/2 cup goat cheese, crumbled
• 1/4 cup chopped fresh rose petals
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten

Instructions

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of 1/8 inch.
3. Cut out small squares of pastry, about 3 inches per side.
4. In a bowl, mix together goat cheese, rose petals, honey, salt, and pepper.
5. Spoon a small amount of the cheese mixture onto one half of each pastry square.
6. Brush edges of pastry with beaten egg.
7. Fold other half of pastry square over filling to form a triangle, pressing edges to seal.
8. Brush tops of tartlets with remaining egg and cut a small slit in top of each.
9. Bake for 15-20 minutes, or until golden brown.
10. Serve warm and enjoy!

Spinach and Artichoke Stuffed Mushrooms

Spinach and artichoke filled mushroom caps make a delicious appetizer.

Ingredients

• 12 large mushroom caps
• 1 (14 oz) can of artichoke hearts
• 1 package frozen chopped spinach
• 1 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Rinse the mushroom caps and pat them dry with paper towels.
3. In a medium bowl, combine artichoke hearts, spinach, mayonnaise, cheddar cheese, Parmesan cheese, and garlic.
4. Fill each mushroom cap with the artichoke and spinach mixture.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the mushrooms are tender and the filling is golden brown.
7. Season with salt and pepper to taste.
8. Serve warm and enjoy.

Champagne and Strawberry Soup Shooters

Champagne and Strawberry Soup Shooters are a sweet and elegant appetizer.

Ingredients

• 1 cup strawberries
• 1/2 cup champagne
• 1/4 cup heavy cream
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• Fresh strawberries for garnish

Instructions

1. Puree strawberries in a blender until smooth.
2. Strain the puree through a fine-mesh sieve into a bowl.
3. In a small saucepan, combine the strained puree, champagne, heavy cream, honey, lemon juice, and salt.
4. Heat the mixture over medium heat, whisking constantly, until warm and well combined.
5. Remove the mixture from the heat and let it cool to room temperature.
6. Pour the mixture into small shooter glasses or cups.
7. Chill the soup in the refrigerator for at least 30 minutes.
8. Garnish with fresh strawberries and serve cold.

Bacon Wrapped Dates

Sweet and savory, bacon wrapped dates are a perfect appetizer.

Ingredients

• 12 dates
• 6 slices of bacon
• 1/4 cup of cheese
• 1 tablespoon of honey

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the bacon slices in half.
3. Pit the dates and fill with cheese.
4. Wrap each date with a piece of bacon, securing with a toothpick if needed.
5. Place the wrapped dates on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes or until the bacon is crispy.
7. Drizzle with honey and serve warm.

Mini Beef Wellingtons

Mini Beef Wellingtons are individual pastries filled with tender beef and mushrooms.

Ingredients

• 1 package puff pastry, thawed
• 1/2 cup mushroom duxelles
• 1/2 cup beef tenderloin, cut into small pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 egg, beaten (for brushing pastry)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface to about 1/4 inch thickness.
3. Cut out small squares of pastry, about 3 inches per side.
4. Place a small spoonful of mushroom duxelles in the center of each square.
5. Add a piece of beef tenderloin on top of the mushrooms.
6. Brush the edges of the pastry with the beaten egg.
7. Fold the pastry over the filling to form a triangle or square shape, pressing the edges to seal.
8. Brush the tops of the Wellingtons with the remaining egg.
9. Place the Wellingtons on a baking sheet lined with parchment paper.
10. Bake for 15-20 minutes, or until the pastry is golden brown.
11. Serve hot and enjoy.

Roasted Vegetable Tart

Roasted Vegetable Tart is a savory and elegant appetizer perfect for Valentine’s Day.

Ingredients

• 1 sheet of puff pastry, thawed
• 1 large onion, sliced
• 2 large bell peppers, sliced
• 2 large zucchinis, sliced
• 2 cloves of garlic, minced
• 1 cup of cherry tomatoes, halved
• 1/4 cup of olive oil
• Salt and pepper, to taste
• 1/2 cup of grated mozzarella cheese
• Fresh basil leaves, chopped

Instructions

1. Preheat the oven to 425°F (220°C).
2. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large bowl, toss together the sliced onion, bell peppers, and zucchinis with olive oil, salt, and pepper.
4. Spread the roasted vegetables on the puff pastry, leaving a 1-inch border around the edges.
5. Sprinkle the minced garlic and cherry tomatoes over the vegetables.
6. Fold the edges of the puff pastry up over the vegetables to form a crust.
7. Sprinkle the grated mozzarella cheese over the tart.
8. Bake the tart in the preheated oven for 25-30 minutes, or until the crust is golden brown.
9. Remove the tart from the oven and sprinkle with chopped fresh basil leaves.
10. Serve warm and enjoy!

Lemon Garlic Shrimp Cocktail

Lemon garlic shrimp cocktail is an invigorating and flavorful appetizer perfect for Valentine’s Day.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1/4 cup white wine
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Rinse the shrimp under cold water and pat them dry with paper towels.
2. In a large bowl, whisk together lemon juice, garlic, white wine, olive oil, and Dijon mustard.
3. Add the shrimp to the bowl and toss to coat with the marinade.
4. Season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
6. Just before serving, garnish with chopped parsley if desired.
7. Serve the shrimp cocktail chilled, with toothpicks or cocktail forks for easy snacking.

Fig and Prosciutto Flatbread

Fig and Prosciutto Flatbread is a simple, elegant appetizer.

Ingredients

• 1 package of flatbread
• 1/4 cup of fig jam
• 6 slices of prosciutto
• 1/4 cup of arugula
• 1/2 cup of mozzarella cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the flatbread and place it on a baking sheet.
3. Spread the fig jam evenly over the flatbread.
4. Top the fig jam with slices of prosciutto.
5. Sprinkle mozzarella cheese over the prosciutto.
6. Bake the flatbread in the oven for 12-15 minutes or until crispy.
7. Remove from the oven and top with arugula.
8. Season with salt and pepper to taste.
9. Slice and serve immediately.

Asparagus and Parmesan Fritters

Crispy asparagus and parmesan fritters perfect for Valentine’s Day.

Ingredients

• 1 pound fresh asparagus
• 1 cup grated parmesan cheese
• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/2 cup grated mozzarella cheese
• 1 egg, lightly beaten
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. Trim the asparagus to 1-inch pieces and set aside.
2. In a bowl, mix together parmesan cheese, flour, panko breadcrumbs, parsley, and garlic.
3. In a separate bowl, whisk together the egg and a pinch of salt.
4. Add the asparagus to the bowl with the egg and mix until the asparagus is well coated.
5. Add the parmesan mixture to the bowl with the asparagus and mix until the asparagus is evenly coated.
6. Heat about 1/2 inch of olive oil in a large skillet over medium-high heat.
7. Using a spoon, drop small balls of the asparagus mixture into the skillet.
8. Flatten the balls slightly with a spatula and fry for about 3-4 minutes on each side, until golden brown.
9. Remove the fritters from the oil and place on a paper towel-lined plate to drain excess oil.
10. Serve the fritters warm and enjoy.

Chocolate Covered Strawberry Bruschetta

Sweet and savory chocolate covered strawberry bruschetta perfect for Valentine’s Day.

Ingredients

• 4 ripe strawberries, hulled and sliced
• 1 baguette, cut into 1/2-inch slices
• 1/4 cup balsamic glaze
• 1/4 cup freshly chopped basil
• 8 ounces fresh mozzarella cheese, sliced
• 1/2 cup dark chocolate chips
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Arrange baguette slices on a baking sheet and toast for 5-7 minutes, or until lightly browned.
3. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
4. Dip each strawberry slice into the melted chocolate, coating completely, and place on parchment paper.
5. Drizzle balsamic glaze over toasted baguette slices, then top with a slice of mozzarella cheese, a basil leaf, and a chocolate-covered strawberry.
6. Drizzle with honey and season with salt and pepper to taste.
7. Serve immediately and enjoy.

Conclusion

You’re the maestro of your Valentine’s Day dinner, conducting a symphony of flavors with these 19 appetizers. Your taste buds will dance with delight as you savor each romantic and savory option, making the evening a masterpiece of culinary love.