Memorial Day 2016: 5 Delicious Appetizer Recipes To Enjoy This Weekend

Memorial Day weekend is here! It is time to fire up the grill, have some drinks and enjoy the holiday with family and friends.

Because we know the 3-day mini vacation calls for backyard parties, beach trips, camping, and another outdoor activities that require delicious food on everyone’s tables, we have gathered up some easy-to-make appetizer recipes you can enjoy with your loved ones throughout the break.

From fresh fish ceviche to grilled goodies, these tasty snacks are guaranteed to satisfy even the pickiest eater – or at least you can try! And what would a party be without a good bowl of guacamole? Pick your favorite recipe below and cook away!

Happy Memorial day y’all!

1) CAPRESE SALAD KABOBS (via tasteofhome.com)

Ingredients:

24 grape tomatoes

12 cherry-size fresh mozzarella cheese balls

24 fresh basil leaves

2 tablespoons olive oil

2 teaspoons balsamic vinegar

Instructions:

1) On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate.

2) In a small bowl, whisk the oil and vinegar; drizzle over kabobs just before serving. Yield: 12 kabobs.

2) JALAPEÑO POPPER SPREAD (via allrecipes.com)

Ingredients:

2 (8 ounce) packages cream cheese, softened

2 ounces canned diced jalapeño peppers, drained

1 cup mayonnaise

1 (4 ounce) can chopped green chilies, drained

1 cup grated parmesan cheese

Instructions:

1) Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeño peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.

2) Microwave on High until hot, about 3 minutes.

3) TILAPIA CEVICHE (via foodnetwork.com)

Ingredients:

2 pounds tilapia fillets, finely diced

1 cup lime juice (about 8 large limes)

1/2 cup seeded chopped tomato

1/2 cucumber, peeled, seeded and finely diced

1/2 cup finely chopped onion

1/4 cup chopped fresh cilantro leaves

Salt and freshly ground black pepper

1/2 cup clam-tomato juice (recommended: Clamato), optional

1 tablespoon bottled hot sauce (recommended: Huichol), optional

1 serrano chile, optional

Grilled Tostadas: 6 corn tortillas

Mayonnaise, for spreading

1 avocado, halved, pitted, peeled, and thinly sliced

1 lime, cut into wedges

Instructions:

1) Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.

2) Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.

3) Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.

Grilled Tostadas:

1) Heat a grill or grill pan over medium heat.

2) Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.

4) ITALIAN- STYLE MEATBALLS WITH PECORINO AND PARMESAN (via seriouseats.com)

Ingredients:

1 pound ground chuck

1/2 pound ground pork

3/4 cup fresh bread crumbs

2 large eggs, lightly beaten

1/3 cup grated Parmesan

1/3 cup grated Pecorino Romano

2 cloves garlic, minced

2 tablespoons finely chopped fresh parsley

1/4 teaspoon red pepper flakes

Kosher salt

Freshly ground black pepper

Olive oil

Marinara sauce, for dipping

Instructions:

1) In a large bowl, mix together chuck, pork, bread crumbs, eggs, Parmesan, Pecorino, garlic, parsley, and red pepper flakes until thoroughly combined. Roll out meat mixture into balls 1 1/2 inches in diameter. Season meatballs all over liberally with salt and pepper.

2) Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush meatballs with olive oil and place on grill and cook until well browned all over and cooked through, about 8 minutes total, 2 minutes per side.

3) Remove meatballs to a platter and let rest for 5 minutes. Serve with marinara sauce.

5) GUACAMOLE (via avocadosfrommexico.com) - All the recipes looked so good that we couldn't pick just one. Click on the link and pick YOUR favorite.