18 Flavorful Small Plate Recipes for Every Occasion

Whether you’re hosting a casual get-together or just craving a little variety at dinner, small plates are the perfect way to mix flavors and keep things fun. From zesty appetizers to cozy bites, these 18 recipes are packed with big taste—no fancy skills required. Ready to turn any meal into a mini feast? Let’s dig in!

Garlic Parmesan Zucchini Fries

These crispy, golden zucchini fries are a healthier twist on the classic, packed with garlicky, cheesy flavor—perfect for snacking or as a fun side dish.

Ingredients:

• 2 medium zucchinis, cut into 3-inch sticks (about ½-inch thick)
• ½ cup grated Parmesan cheese
• ½ cup panko breadcrumbs
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 1 large egg, beaten

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix the ½ cup Parmesan cheese, ½ cup panko breadcrumbs, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
3. Dip zucchini sticks into the beaten egg, then coat evenly in the breadcrumb mixture. Place on the baking sheet.
4. Drizzle with 2 tbsp olive oil and bake for 20–22 minutes, flipping halfway, until golden and crispy.

The Parmesan creates a savory, crunchy crust while keeping the zucchini tender inside—no soggy fries here! Serve with marinara or ranch for dipping.

Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely!).

Crispy Tofu Bites with Spicy Mayo

These golden, crunchy tofu bites are the perfect plant-based snack—dunk them in creamy spicy mayo for a crave-worthy bite every time.

Ingredients

• 1 (14 oz) block extra-firm tofu, pressed and cut into 1-inch cubes
• 3 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1/4 cup mayonnaise
• 1 tbsp sriracha
• 1 tsp lime juice

Instructions

1. Prep tofu: Toss tofu cubes with cornstarch, garlic powder, smoked paprika, and salt until evenly coated.
2. Pan-fry: Heat vegetable oil in a large nonstick skillet over medium-high. Cook tofu in a single layer for 3–4 minutes per side, flipping until all sides are crispy and golden.
3. Make spicy mayo: Whisk together mayonnaise, sriracha, and lime juice in a small bowl.
4. Serve: Arrange crispy tofu on a plate with spicy mayo for dipping.

The contrast between the crunchy tofu and the cool, tangy sauce is downright addictive—you’ll want to double the batch!

Tip: For extra-crispy tofu, let the coated cubes sit for 10 minutes before frying to help the cornstarch adhere.

Mini Caprese Skewers with Balsamic Glaze

These Mini Caprese Skewers with Balsamic Glaze are a fuss-free, crowd-pleasing appetizer that brings the fresh flavors of Italy to your table in just minutes.

• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella balls (ciliegine size), drained
• 1/4 cup fresh basil leaves, torn if large
• 1/4 cup balsamic glaze (store-bought or homemade)
• 1 tbsp extra-virgin olive oil
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 20-25 small wooden skewers (4-6 inches long)

1. Thread one cherry tomato half, one mozzarella ball, and a basil leaf onto each skewer. Repeat until all ingredients are used.
2. Arrange skewers on a serving platter. Drizzle evenly with 1 tbsp extra-virgin olive oil and 1/4 cup balsamic glaze.
3. Sprinkle with 1/4 tsp flaky sea salt and 1/4 tsp black pepper just before serving.

The sweet-tart balsamic glaze clings beautifully to the creamy mozzarella, while the basil adds a pop of herbal brightness—perfect for when you want impressive flavor with zero cooking.

Tip: For a make-ahead option, assemble skewers (without glaze or seasoning) and refrigerate in an airtight container with a damp paper towel for up to 4 hours.

Spicy Shrimp Tacos with Lime Crema

These zesty shrimp tacos pack a punch of flavor, balanced by a cool lime crema—perfect for a quick weeknight dinner or a festive taco night.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (adjust for heat)
• 1/2 tsp salt
• 8 small corn or flour tortillas, warmed
• 1 cup shredded purple cabbage
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp lime zest

Instructions

1. In a bowl, toss shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne, and 1/2 tsp salt until evenly coated.
2. Heat a large skillet over medium-high. Cook shrimp for 2–3 minutes per side until pink and slightly charred. Remove from heat.
3. In a small bowl, whisk together 1/2 cup sour cream, 1 tbsp lime juice, and 1/2 tsp lime zest to make the crema.
4. Assemble tacos: Layer warm tortillas with shrimp, shredded cabbage, avocado slices, and a drizzle of lime crema. Top with chopped cilantro.

The smoky-spicy shrimp paired with the tangy crema and crisp cabbage creates a taco that’s as vibrant in texture as it is in flavor.

Tip: For extra heat, add a dash of hot sauce to the crema or serve with sliced jalapeños.

Stuffed Mushrooms with Spinach and Feta

These bite-sized stuffed mushrooms are packed with creamy feta and garlicky spinach—perfect for impressing guests or treating yourself to a savory snack.

Ingredients:

• 20 large cremini mushrooms (about 1.5 inches wide), stems removed and reserved
• 2 tbsp olive oil, divided
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 2 cups fresh spinach, finely chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 4 oz crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet, hollow side up.
2. Finely chop reserved mushroom stems. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add onion and cook for 3 minutes until soft. Add garlic and chopped mushroom stems; cook for 2 more minutes.
3. Stir in spinach, salt, black pepper, and red pepper flakes (if using). Cook until spinach wilts, about 2 minutes. Remove from heat and let cool slightly.
4. Mix in feta, Parmesan, and parsley. Spoon filling evenly into mushroom caps, pressing lightly to pack.
5. Bake for 18–20 minutes until mushrooms are tender and tops are lightly golden. Serve warm.

The salty feta and earthy spinach create a rich contrast with the tender mushrooms—plus, they’re just as good at room temperature as they are hot!

Tip: For extra crispiness, broil for 1–2 minutes at the end (watch closely!).

Avocado Bruschetta with Cherry Tomatoes

This vibrant twist on classic bruschetta swaps creamy avocado for tomatoes, adding a rich, buttery contrast to the juicy cherry tomatoes.

Ingredients:

• 1 French baguette, sliced into ½-inch thick pieces
• 2 ripe avocados, pitted and peeled
• 1 cup cherry tomatoes, quartered
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp fresh lemon juice
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh basil
• 1 small garlic clove, minced

Instructions:

1. Preheat oven to 400°F. Arrange baguette slices on a baking sheet, brush with 1 tbsp olive oil, and toast for 8–10 minutes until golden and crisp.
2. In a bowl, mash avocados with lemon juice, salt, and black pepper until slightly chunky.
3. In another bowl, toss cherry tomatoes with remaining 1 tbsp olive oil, minced garlic, and basil.
4. Spread avocado mixture evenly over toasted baguette slices, then top with the tomato mixture.
5. Serve immediately.

The creamy avocado base balances the bright acidity of the tomatoes, while the garlic-infused oil ties everything together for a fresh, satisfying bite.

Tip: For extra crunch, lightly rub the toasted bread with a halved garlic clove before adding toppings.

Sweet Potato Croquettes with Chipotle Aioli

These crispy-on-the-outside, creamy-on-the-inside croquettes are a crowd-pleasing appetizer or side, with a smoky-spicy aioli that takes them over the top.

Ingredients:

• 2 cups mashed sweet potatoes (about 2 medium, roasted and peeled)
• 1/4 cup grated Parmesan cheese
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 1/4 cup all-purpose flour
• 1/3 cup mayonnaise
• 1 tbsp lime juice
• 1 tsp chipotle in adobo sauce (finely minced)
• Vegetable oil, for frying

Instructions:

1. In a bowl, mix mashed sweet potatoes, Parmesan, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp salt until combined. Chill for 20 minutes to firm up.
2. Shape the mixture into 12 small logs (about 2 inches long). Dip each in flour, then beaten egg, then panko, pressing gently to adhere.
3. Heat 1/2 inch of vegetable oil in a skillet over medium heat. Fry croquettes in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
4. For the aioli, whisk together mayonnaise, 1 tbsp lime juice, and 1 tsp minced chipotle in adobo.

The contrast of the crispy panko crust and velvety sweet potato center is irresistible—especially with that smoky, tangy aioli dunk!

Tip: For a lighter version, bake at 400°F for 20 minutes, flipping halfway, but spritz with oil first for crunch.

Herbed Goat Cheese Stuffed Peppadews

These bite-sized stuffed peppers are a perfect balance of sweet, tangy, and creamy—ideal for impressing guests or treating yourself to a fancy snack.

Ingredients:

• 1 (8 oz) log goat cheese, softened
• 1 tbsp fresh chives, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tsp lemon zest
• 1/4 tsp black pepper
• 1/8 tsp salt
• 1 (16 oz) jar Peppadew peppers, drained
• 1 tbsp extra-virgin olive oil (for drizzling)

Instructions:

1. In a bowl, mix the goat cheese, chives, parsley, lemon zest, black pepper, and salt until fully combined.
2. Using a small spoon or piping bag, fill each Peppadew pepper with the herbed goat cheese mixture, gently pressing to pack it in.
3. Arrange the stuffed peppers on a serving platter and drizzle lightly with olive oil.
4. Chill for at least 15 minutes before serving to let the flavors meld.

The bright acidity of the Peppadews cuts through the rich herbed cheese, creating a pop-in-your-mouth flavor explosion.

Tip: For extra crunch, sprinkle with toasted pine nuts or breadcrumbs before serving.

Korean Fried Cauliflower with Gochujang Sauce

This sweet-spicy twist on fried cauliflower is dangerously addictive—tender inside, crunchy outside, and slathered in a sticky, umami-packed glaze.

Ingredients

• 1 medium head cauliflower, cut into bite-sized florets
• 1 cup all-purpose flour
• 1 cup cold club soda
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 cup cornstarch
• Vegetable oil, for frying
• 1/4 cup gochujang (Korean chili paste)
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Prep batter: Whisk together flour, club soda, garlic powder, and 1 tsp kosher salt until smooth. Toss cauliflower in cornstarch to coat.
2. Fry: Heat 2 inches of oil in a Dutch oven to 375°F. Dip florets in batter, letting excess drip off, then fry in batches for 3–4 minutes until golden. Drain on a wire rack.
3. Make sauce: In a small saucepan, simmer 1/4 cup gochujang, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tbsp soy sauce for 2 minutes until glossy.
4. Toss & serve: Gently coat fried cauliflower in sauce. Garnish with 1 tsp sesame seeds and green onions.

The magic here? The club soda batter creates an ultra-crisp shell that holds up to the thick sauce—no sogginess allowed.

Tip: For extra crunch, refry the battered florets for 1 minute right before saucing.

Mini Crab Cakes with Remoulade

These bite-sized crab cakes are crispy on the outside, tender inside, and paired with a zesty remoulade that’ll have everyone reaching for seconds.

Ingredients:

• 1 lb lump crabmeat, drained and picked for shells
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, lightly beaten
• 2 tbsp finely chopped fresh parsley
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1/2 tsp Worcestershire sauce
• 1/4 tsp salt
• 2 tbsp olive oil (for frying)

For the Remoulade:

• 1/2 cup mayonnaise
• 1 tbsp capers, chopped
• 1 tbsp pickle relish
• 1 tsp hot sauce
• 1/2 tsp smoked paprika

Instructions:

1. Make the remoulade: Stir together 1/2 cup mayonnaise, capers, pickle relish, hot sauce, and smoked paprika in a small bowl. Chill until ready to serve.
2. Mix crab cakes: Gently fold crabmeat with panko, 1/4 cup mayonnaise, egg, parsley, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and salt until just combined (don’t overmix). Shape into 12 small patties.
3. Cook: Heat olive oil in a skillet over medium heat. Fry crab cakes in batches for 3–4 minutes per side until golden and crisp. Drain on paper towels.
4. Serve: Arrange on a platter with remoulade for dipping.

The secret? A light hand when mixing keeps the crab cakes fluffy instead of dense. Perfect for passing around at parties!

Tip: For extra crunch, press the formed patties lightly in extra panko before frying.

Roasted Beet and Goat Cheese Tartlets

These elegant tartlets balance earthy roasted beets with creamy goat cheese and a flaky crust—perfect for impressing guests without the fuss.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 medium beets (about 1 cup), peeled and diced into ½-inch cubes
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 4 oz goat cheese, crumbled
• 1 tbsp honey
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Toss beets with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread on a baking sheet and roast for 25 minutes, stirring once, until tender. Let cool slightly.
2. Roll out puff pastry on a floured surface and cut into twelve 3-inch squares. Press into a greased mini muffin tin, prick bottoms with a fork, and bake for 12 minutes until puffed and golden.
3. Divide roasted beets among tartlet shells, top with crumbled goat cheese, and drizzle with 1 tbsp honey. Return to oven for 5 minutes to soften cheese.
4. Garnish with fresh thyme leaves before serving warm or at room temperature.

The contrast of the sweet honey, tangy cheese, and caramelized beets makes these bite-sized tarts a showstopper. Tip: For a time-saver, roast the beets up to 2 days ahead and store them covered in the fridge.

Buffalo Chicken Lettuce Wraps

These spicy, crunchy Buffalo chicken lettuce wraps are the perfect light-but-satisfying meal—no forks required!

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces
• 1/2 cup hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 1 tbsp honey
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 large butter lettuce leaves
• 1/2 cup shredded carrots
• 1/4 cup crumbled blue cheese (optional)
• 2 tbsp chopped green onions

Instructions:

1. In a large skillet over medium-high heat, cook the chicken until no longer pink, about 6–8 minutes.
2. Whisk together the hot sauce, melted butter, honey, garlic powder, and salt in a small bowl. Pour over the cooked chicken and stir to coat evenly. Simmer for 2 minutes.
3. Divide the saucy chicken among the lettuce leaves, then top with shredded carrots, blue cheese (if using), and green onions.

The cool crunch of lettuce balances the fiery kick of the buffalo sauce, while the honey adds just a hint of sweetness. Perfect for game day or a quick weeknight dinner!

Tip: For extra crispness, chill the lettuce leaves in ice water for 10 minutes before assembling.

Thai-Inspired Chicken Satay with Peanut Sauce

These skewers pack big flavor with a creamy peanut sauce that’s downright addictive—perfect for grilling season or an easy weeknight twist.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch strips
• 1/4 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp ground turmeric
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• Bamboo skewers, soaked in water 30 minutes

For the Peanut Sauce:

• 1/3 cup creamy peanut butter
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sriracha
• 2-3 tbsp warm water (to thin)

Instructions:

1. Marinate: In a bowl, whisk together 1/4 cup coconut milk, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp turmeric, 1 tsp garlic powder, and 1/2 tsp cumin. Add chicken, toss to coat, and refrigerate 1 hour (or up to 4).
2. Skewer: Thread chicken onto soaked skewers, folding strips accordion-style.
3. Grill: Heat grill or grill pan to medium-high. Cook skewers 3-4 minutes per side until slightly charred and internal temp reaches 165°F.
4. Sauce: Whisk together peanut butter, 2 tbsp lime juice, 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp sriracha. Thin with 2-3 tbsp warm water until drizzle-able.

The magic here? The turmeric-kissed chicken caramelizes on the grill while the peanut sauce balances sweet, tangy, and spicy in every bite.

Tip: For extra tender chicken, swap thighs for breast and marinate overnight.

Parmesan-Crusted Artichoke Hearts

These golden, cheesy bites are the perfect finger food—crispy on the outside, tender inside, and packed with savory flavor. They’ll disappear fast at parties or make a fun weeknight snack!

Ingredients:

• 1 (14 oz) can quartered artichoke hearts, drained and patted dry
• 1/2 cup grated Parmesan cheese
• 1/3 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 large egg, beaten
• 2 tbsp olive oil
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix 1/2 cup Parmesan, 1/3 cup panko, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
3. Dip each artichoke heart in the beaten egg, then coat evenly in the Parmesan mixture. Place on the baking sheet.
4. Drizzle with 2 tbsp olive oil. Bake for 18–20 minutes, flipping halfway, until deeply golden and crisp.
5. Sprinkle with 1 tbsp fresh parsley before serving.

The magic here? The panko-Parmesan crust shatters with every bite, while the artichokes stay juicy—no soggy middles!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Smoked Salmon Cucumber Bites with Dill Cream Cheese

These elegant yet effortless bites are perfect for entertaining—crisp cucumber, creamy dill cheese, and smoky salmon come together in a refreshing no-fuss appetizer.

Ingredients:

• 1 English cucumber, sliced into 1/4-inch rounds (about 24 slices)
• 4 oz smoked salmon, thinly sliced
• 4 oz cream cheese, softened
• 1 tbsp fresh dill, finely chopped
• 1/2 tsp lemon zest
• 1/4 tsp black pepper
• 1/8 tsp salt
• 1 tsp capers, drained (optional garnish)

Instructions:

1. In a small bowl, mix the cream cheese, dill, lemon zest, black pepper, and salt until smooth.
2. Spread about 1/2 tsp of the cream cheese mixture onto each cucumber slice.
3. Top each with a small piece of smoked salmon (about 1/2-inch wide), gently folding it for a ruffled look.
4. Garnish with a caper or extra dill if desired. Serve immediately or chill for up to 1 hour before serving.

The contrast of cool cucumber, tangy cream cheese, and rich salmon makes these bites a crowd-pleaser—no oven required!

Tip: For a lighter version, swap regular cream cheese with whipped or Greek yogurt blended with the same seasonings.

Caramelized Onion and Gruyère Puffs

These buttery, flaky puffs are packed with sweet caramelized onions and nutty Gruyère—perfect for impressing guests or treating yourself to a savory bite.

Ingredients:

• 2 tbsp unsalted butter
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1 sheet frozen puff pastry, thawed
• 1 cup shredded Gruyère cheese
• 1 egg, beaten (for egg wash)
• 1 tbsp fresh thyme leaves

Instructions:

1. Melt 2 tbsp unsalted butter in a skillet over medium-low heat. Add the onions, 1 tsp sugar, and 1/2 tsp salt. Cook, stirring occasionally, for 25–30 minutes until deeply golden and caramelized. Stir in 1 tbsp fresh thyme leaves; let cool slightly.
2. Preheat oven to 400°F. Roll out the puff pastry into a 12-inch square, then cut into 9 even squares. Spoon a heaping tablespoon of caramelized onions onto each square, then top with a sprinkle of Gruyère.
3. Fold the pastry corners over the filling, pressing lightly to seal. Brush with the beaten egg. Bake for 18–20 minutes until puffed and golden.

The magic here? The onions’ sweetness balances the rich cheese, while the puff pastry stays shatteringly crisp. Serve warm—they disappear fast!

Tip: For extra flair, drizzle with balsamic glaze or add a pinch of crushed red pepper to the onions.

Jalapeño Poppers with Cream Cheese Filling

These crispy, creamy jalapeño poppers are the ultimate crowd-pleaser—spicy, cheesy, and impossible to resist!

Ingredients:

• 12 medium jalapeños, halved lengthwise and seeded
• 8 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix cream cheese, cheddar cheese, garlic powder, smoked paprika, and salt until smooth. Spoon filling evenly into jalapeño halves.
3. In another bowl, toss panko with melted butter. Press the mixture onto the filled jalapeños to coat.
4. Bake for 18–20 minutes until the topping is golden and the peppers are tender. Garnish with cilantro if using.

The contrast of the crunchy panko crust with the molten cream cheese filling is pure magic—just try not to eat them all straight off the tray!

Tip: For extra smoky flavor, swap regular paprika for chipotle powder.

Grilled Pineapple and Prosciutto Skewers

Sweet, smoky, and salty—these Grilled Pineapple and Prosciutto Skewers are a crowd-pleasing appetizer that comes together in minutes.

• 1 medium pineapple, peeled and cut into 1-inch chunks
• 4 oz thinly sliced prosciutto, torn into 1-inch strips
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 8 (6-inch) wooden skewers, soaked in water for 30 minutes

1. Preheat grill to medium-high (about 400°F).
2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
3. Thread pineapple chunks onto skewers, wrapping each piece with a strip of prosciutto as you go.
4. Brush skewers generously with the honey glaze.
5. Grill for 3–4 minutes per side, until prosciutto crisps slightly and pineapple develops char marks.

The contrast of juicy pineapple with crispy prosciutto and smoky-sweet glaze makes every bite irresistible.

Tip: For extra flair, sprinkle with flaky sea salt right after grilling.

Conclusion

With 18 delicious small plate recipes for any occasion, there’s something here to delight every palate! Whether you’re hosting a party or simply craving a flavorful bite, these dishes are sure to impress. Try them out, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest. Happy cooking!