Classic German ingredients naturally to make easy finger food for casual entertaining, but they can also combine to make a wide variety of tasty prepared appetizers. From mini-onion tarts to ham-wrapped figs, savory cheese dips to chived potato pancakes, here’s a selection of appetizers to whet your appetite.
Traditional small meatballs become a festive snack or appetizer when served on Mestemacher rounds with a pepper cream sauce.
Sophisticated take on pairing asparagus and ham, this recipe pairs ham cream bundles tied with strips of leeks with white asparagus and a warm vinaigrette.
Breaded and baked camembert wedges with warm red currant sauce. Great finger food for a dinner party or cocktail reception.
A very festive canape of piped bluecheese mousse topped with gooseberry chutney and homemade hazelnut brittle. Recipe courtesy of Chef Uta Schepers.
Marinated, braised and roasted pork, shreddibly tender, finished with a horseradish sour cream sauce. Recipe by Chef Hans Roeckenwagner.
(Käse-Igel) Simple, tasty party appetizer that also looks great. German artisanal cheeses and grapes speared on pics into a melon half.
Browned sliced chorizo sausage with peppers and mushrooms on triangles of Mestemacher Westphalian Whole Grain Bread.
(Pfannkuchen mit Camembert-Schnittlauch-Füllung) Flavorful crepes with German Camembert cheese and chives, served with cranberry relish and a green salad.
Quince jelly and balsamic vinegar gives this crispy fried pasta a new flavor dimension.
A canape of three clear German flavors on earthy sunflower seed bread - farmers ham, rosehip jam, and silver onion. Recipe courtesy of Chef Uta Schepers.
Festive appetizer of wine-poached pears with balls of warm crusted German brie and lingonberry preserves.
Breaded Tilsit cheese triangles served on cherry tomato coulis and fresh purslain or basil. Created for Germanfoods.org by Chef Hans Roeckenwagner.
Appetizer of wine-soaked figs wrapped in Black Forest ham, and served over a salad of frisee with hazelnuts and yellow and green beans.
A perfect Oktoberfest treat of German ham slices filled with sauerkraut, onions and caraway, baked in German beer and topped with butterkaese.
(Handkäse mit Musik) Appetizer with the rich honest flavors of German hand cheese (Harzer) marinated with sliced onions, caraway seed and cider vinegar.
(Hering mit Frischkäse-Sauce) Herring appetizer of Matjesfilet herrings with blanched apples and onions, sauced with a creamy apple-onion sauce.
Oktoberfest or holiday party treat with German flavors. Strudel with apple, sauerkraut and knackwurst or bratwurst, with a sweet mustard cream sauce.
(Handkäse mit Musik) German sour milk cheese appetizer, marinated with chopped onions, mustard and cider vinegar. A culinary speciality of Frankfurt.
(Hering in Jogurtsauce) Marinated herring in a creamy mayonnaise and vanilla yogurt sauce with German pickles.
(Kleine Zwiebelfladen) Onion slices, garlic and Black Forest ham baked in seasoned sour cream on individual sized bread tart bases.
(Obazda) Traditional Bavarian appetizer spread made from camembert cheese, double cream cheese, onions, paprika and beer. Serve with bread or pretzels.
(Zwiebelkuchen) A savory tart of browned onions, Black Forest ham, and sour cream. Onion cakes such as this are popular in Germany's winegrowing regions.
Potato pancakes are quick and easy when you start with a mix. Dress them up with ketchup, grated cheese and chives.
(Butterbrot-Variationen) German party sandwich ideas from Roz Denny German breads, meats and cheese make a party sandwich platter with garnishes.
Cream cheese, quark and sour cream combo typical of Rheinhessen and Rheingau. Serve as a spread with fresh bread, pretzels, radishes or Pellkartoffel.