10 Exquisite Wedding Hors D’oeuvres and Appetisers



With Recipes!


Yes! With recipes. I was hungry when I wrote this.

A wedding celebration is a joyous occasion where two souls unite in love and commitment, and all that loving and committing can work up quite an appetite!

Hors d’oeuvres and appetisers are an essential part of any wedding reception, as they tantalise guests’ taste buds while they await the main course.

Chances are, if you’re reading this as someone getting married soon, you’ll be looking for a caterer. This might give you an idea of the tried and true menu items to ask for. You may even want to whip some up at home to wrap your head – or, more specifically mouth around.

If you’re a wedding celebrant, you will likely be asked for advice, and it’s always good to have a little knowledge on everything weddings – including the food.

So let’s explore ten of the best hors d’oeuvres and appetisers that can elevate your wedding and have your guests saying, “Came for the couple – stayed for the food!”

Prawn Cocktail


The prawn cocktail is a classic appetiser believed to have originated in the United States during the 19th century. It gained popularity in the early 20th century, becoming a staple in elegant gatherings and celebrations. It even contains the unpronounceable sauce!  



450g large cooked prawns, peeled and deveined

120ml ketchup

2 tablespoons horseradish

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce (optional)

Salt and pepper to taste


In a small bowl, mix ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), salt, and pepper to create the cocktail sauce.

Arrange the cooked prawns on a platter surrounding a small bowl of cocktail sauce.

Serve the prawn cocktail chilled and garnish with lemon wedges and fresh parsley.



Bruschetta hails from Italy, where it was originally a peasant food made by grilling stale bread rubbed with garlic and topped with olive oil and salt. Over time, it evolved into the delectable tomato-based appetiser that all walks of life love today.



1 baguette, sliced

400g cherry tomatoes, diced

60ml fresh basil, chopped

2 cloves garlic, minced

30ml balsamic vinegar

45ml extra-virgin olive oil

Salt and pepper to taste


Preheat the oven to 190°C (375°F).

Arrange the baguette slices on a baking sheet and brush with olive oil. Toast in the oven until golden brown.

In a bowl, combine diced tomatoes, basil, minced garlic, balsamic vinegar, olive oil, salt, and pepper.

Spoon the tomato mixture over the toasted baguette slices and serve immediately.

Spring Rolls


Spring rolls have an ancient origin, dating back to ancient China. They were originally prepared to celebrate the spring harvest and later spread to neighbouring Asian countries. Today, they are enjoyed worldwide and make a delightful addition to wedding celebrations.



12 spring roll wrappers

1 cup cooked prawns or chicken, diced

1 cup shredded lettuce

1 cup julienned carrots

120ml bean sprouts

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon hoisin sauce


In a bowl, mix diced prawns or chicken with shredded lettuce, julienned carrots, bean sprouts, soy sauce, sesame oil, and hoisin sauce.

Moisten a spring roll wrapper with water to soften it.

Place a spoonful of the filling in the centre of the wrapper and fold the sides over. Roll it up tightly, sealing the edge with water.

Deep-fry or bake the spring rolls until golden and crispy.

Serve with sweet chilli sauce or soy sauce for dipping.

Caprese Skewers


Caprese skewers are a simple and tasty Italian creation, inspired by the colours of the Italian flag – red, white, and green. Unless you’re a goat, eating a flag is probably not an option. This is though. These are named after the island of Capri, known for its fresh, healthy and flavoursome ingredients.



1 pint cherry tomatoes

225g fresh mozzarella, cubed

Fresh basil leaves

Balsamic glaze

Extra-virgin olive oil

Salt and pepper to taste


Thread a cherry tomato, a mozzarella cube, and a basil leaf onto each skewer.

Arrange the skewers on a serving platter.

Drizzle with balsamic glaze and extra-virgin olive oil.

Sprinkle with salt and pepper to taste.

Serve immediately for a burst of Italian flavours.

Mini Beef Wellingtons


Beef Wellington is a classic British dish, but its mini version – Mini Beef Wellingtons – has become a trendy appetiser for special occasions like weddings.



1 sheet puff pastry, thawed

450g beef tenderloin, cut into small cubes

1 tablespoon olive oil

2 tablespoons Dijon mustard

120ml mushrooms, finely chopped

2 cloves garlic, minced

2 tablespoons butter

Salt and pepper to taste

1 egg, beaten (for egg wash)


Preheat the oven to 200°C (400°F).

Season beef cubes with salt and pepper. In a skillet, heat olive oil and sear the beef until browned. Remove from heat and let it cool.

In the same skillet, melt butter and sauté mushrooms and garlic until tender. Season with salt and pepper.

Roll out the puff pastry and cut it into squares. Brush each square with Dijon mustard.

Place a spoonful of mushroom mixture and a piece of seared beef in the centre of each square.

Fold the pastry over the filling and seal the edges. Brush the top with egg wash.

Bake in the preheated oven for about 15-20 minutes or until golden brown.

Serve the Mini Beef Wellingtons warm and watch them disappear quickly!

Stuffed Mushrooms


Even if you’re stuffed and there isn’t mushroom left in your belly, you’ll still find a place for these delectable bites. I’m not sorry for that. The origins of stuffed mushrooms are somewhat mysterious, but they have been enjoyed for centuries in various cuisines. These bite-sized delights are perfect for a wedding celebration due to their versatility and elegant presentation.



20 large button mushrooms

240ml Italian sausage, cooked and crumbled

120ml cream cheese

60ml grated Parmesan cheese

1 tablespoon chopped fresh parsley

Salt and pepper to taste


Preheat the oven to 190°C (375°F).

Remove the stems from the mushrooms and set them aside.

In a bowl, mix cooked Italian sausage, cream cheese, grated Parmesan, chopped parsley, salt, and pepper.

Stuff each mushroom cap with the sausage mixture.

Arrange the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until the mushrooms are tender and the filling is golden.

Serve warm and enjoy the delectable flavours.

Sushi Rolls


Step back in time about 20 years and you would be hard pressed to find a sushi joint in a Western country but the fresh deliciousness of a good sushi roll couldn’t be held back for long and now you’ll find one, if not 2 or 3 sushi outlets in every mall. Sushi originated in Southeast Asia but evolved into the delicious Japanese delicacy we know today. Sushi rolls, also known as makizushi, are made by wrapping a variety of ingredients in nori (seaweed) and seasoned rice.



240ml sushi rice, cooked and seasoned

4 sheets nori (seaweed)

Assorted fillings (e.g., cucumber, avocado, crab sticks, tuna, salmon)

Soy sauce, pickled ginger, and wasabi for serving


Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it.

Place a sheet of nori, shiny side down, on the plastic wrap.

Moisten your hands with water to prevent sticking, then spread a thin layer of seasoned sushi rice over the nori, leaving a small border at the top.

Arrange your chosen fillings horizontally across the rice.

Carefully roll the nori and rice using the bamboo mat, applying gentle pressure to form a tight cylinder.

Slice the sushi roll into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.

Spanakopita Triangles


Spanakopita is a traditional Greek pastry filled with spinach, feta cheese, and herbs. Its origins trace back to the Byzantine period, making it a delightful appetiser choice for those seeking Mediterranean flavours.



1 package phyllo dough, thawed

450g fresh spinach, chopped

240ml feta cheese, crumbled

60ml fresh dill, chopped

60ml fresh parsley, chopped

2 cloves garlic, minced

60ml olive oil

Salt and pepper to taste


Preheat the oven to 190°C (375°F).

In a skillet, heat olive oil and sauté garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper.

In a bowl, mix sautéed spinach, crumbled feta, chopped dill, and parsley.

Lay one sheet of phyllo dough on a clean surface and brush with olive oil. Place another sheet on top and repeat the process until you have 4-5 layers.

Cut the phyllo dough into strips. Place a spoonful of the spinach and feta mixture at the end of each strip.

Fold the phyllo over the filling to form a triangle. Continue folding until you reach the end of the strip.

Repeat the process with the remaining phyllo and filling.

Arrange the spanakopita triangles on a baking sheet and bake for 15-20 minutes or until golden brown and crispy.

Serve warm and enjoy the taste of Greece.

Gourmet Cheese Board


While not a single dish, a gourmet cheese board is a timeless and sophisticated addition to any wedding celebration. Cheese has been enjoyed for centuries, with evidence of cheese-making dating back to ancient civilisations.

Selection and Presentation:

Assorted cheeses (e.g., brie, camembert, aged cheddar, gouda, goat cheese)

Crackers and bread slices

Fresh and dried fruits (e.g., grapes, figs, apricots)

Nuts (e.g., walnuts, almonds)

Honey or fruit preserves

Fresh herbs for garnish


Arrange the various cheeses on a large platter or wooden board, leaving enough space for accompaniments.

Add crackers and bread slices around the cheese.

Scatter fresh and dried fruits, as well as nuts, to complement the cheese flavours.

Drizzle honey or add fruit preserves to enhance the taste of certain cheeses.

Garnish the board with fresh herbs for a visually appealing presentation.

Encourage guests to sample different cheese pairings and explore various flavour combinations.

Chicken Satay Skewers


Chicken Satay is a popular Indonesian and Southeast Asian dish with roots in the Java region. Over the centuries, it has become a beloved street food and appetiser choice worldwide.



450g chicken breast, cut into thin strips

240ml coconut milk

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon lime juice

1 tablespoon brown sugar

2 cloves garlic, minced

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon turmeric

Wooden skewers, soaked in water


In a bowl, mix coconut milk, soy sauce, fish sauce, lime juice, brown sugar, minced garlic, ground coriander, ground cumin, and turmeric to create the marinade.

Add the chicken strips to the marinade and let them marinate for at least 1 hour.

Thread the marinated chicken strips onto the soaked wooden skewers.

Grill or broil the chicken satay skewers until cooked through and slightly charred.

Serve with peanut sauce or a cucumber salad for a delightful flavour combination.


There is no such thing as dieting on a wedding day. Wedding celebrations allow you to indulge in delectable treats that leave lasting impressions on your guests. These ten hors d’oeuvres and appetisers not only bring forth a tantalising array of flavours but also carry histories that add an air of sophistication to your special day. From the classic prawn cocktail to trendy mini beef wellingtons and exotic sushi rolls, there’s something to cater to every palate.


This blog was brought to you by Rose Training Australia
Written by Nate Hamon

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