14 Impressive Bridal Shower Appetizer Spread Ideas to Copy

Written by Sandra P. Hays in Dessert

You’ve got the guest list, the invitations, and maybe the dress details. Now comes the fun part — the food. Bridal Shower Appetizer Spread Ideas are where you get playful, pretty, and totally shareable. Whether you want elegant bites or casual finger foods, the right appetizers set the tone for laughter and lingering conversations.

This collection of 14 Bridal Shower Appetizer Spread Ideas gives you a mix of cold and warm bites. You’ll find light vegetarian options, seafood, savory-sweet combos, and a few indulgent crowd-pleasers. Each recipe includes a photo prompt, a clear ingredient list, and step-by-step instructions. Pin the whole list, mix and match, or copy one recipe to start. You’ll have a beautiful spread that looks like a magazine and tastes like something your guests will ask for again.

1. Bridal Shower Appetizer Spread Ideas: Mini Caprese Skewers

These Mini Caprese Skewers are classic and fashionably simple. You get juicy cherry tomatoes, pillowy fresh mozzarella, and peppery basil in each bite. The chew of mozzarella and the sweet-tang of balsamic balance beautifully. They fit the bridal shower vibe — light, colorful, and elegant. Guests who love bright, fresh flavors will reach for seconds.

Prep time: 15 minutes | Cook time: 0 minutes | Serves: 24 skewers

Ingredients — party appetizers

  • 24 cherry tomatoes
  • 24 mini fresh mozzarella balls (bocconcini)
  • 24 fresh basil leaves, washed and patted dry
  • 24 gold or wooden toothpicks (3-inch)
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic glaze
  • 1/2 tsp flaky sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 tsp lemon zest (optional)
  • 1 tbsp chopped fresh basil for garnish

Instructions — finger foods

  1. Wash tomatoes and basil. Pat dry with paper towels.
  2. Thread one cherry tomato onto a toothpick.
  3. Add one basil leaf, folded if large.
  4. Add one mozzarella ball to finish the skewer.
  5. Arrange skewers on a serving board in neat rows.
  6. Drizzle 3 tbsp olive oil and 2 tbsp balsamic glaze over skewers.
  7. Sprinkle flaky sea salt, black pepper, and lemon zest.
  8. Let sit 10 minutes so flavors meld. Serve at room temperature.

How to Serve It

Serve on a long wooden board or white platter for contrast. Garnish with extra torn basil and a small bowl of extra balsamic glaze. Pair with Prosecco or a crisp Sauvignon Blanc. Store leftovers covered in the fridge up to 24 hours, but assemble fresh for best texture. Make the components ahead and skewer 30 minutes before guests arrive.

2. Herbed Goat Cheese and Fig Crostini

These crostini marry tangy goat cheese with sweet figs and fresh thyme. You get creamy, crunchy, and floral notes in every bite. They're elegant for a bridal shower and impress without fuss. Anyone who likes sweet-savory combinations will love them.

Prep time: 20 minutes | Cook time: 10 minutes | Serves: 12 crostini

Ingredients — easy appetizers

  • 1 French baguette, sliced into 12 1/2-inch slices
  • 3 tbsp olive oil, divided
  • 8 oz goat cheese, softened
  • 2 tbsp plain Greek yogurt
  • 2 tbsp honey, plus extra for drizzling
  • 3 fresh figs, thinly sliced
  • 1 tsp lemon zest
  • 1 tbsp fresh thyme leaves, plus sprigs for garnish
  • 1/4 tsp flaky sea salt
  • 1/4 tsp black pepper

Instructions — party appetizers

  1. Preheat oven to 375°F (190°C). Line a baking sheet.
  2. Brush baguette slices with 2 tbsp olive oil on both sides.
  3. Toast slices 8–10 minutes until golden, flip halfway.
  4. Meanwhile, beat goat cheese, Greek yogurt, 1 tbsp honey, and lemon zest until smooth.
  5. Spread a generous tablespoon of goat cheese mixture on each toasted slice.
  6. Top with a fig slice and sprinkle with thyme, salt, and pepper.
  7. Drizzle with remaining 1 tbsp olive oil and 1–2 tsp honey.
  8. Serve warm or room temperature.

How to Serve It

Arrange crostini on a long platter and tuck thyme sprigs between slices. Pair with a light rosé or sparkling water with citrus. Keep crostini and topping separate if making ahead; assemble 15 minutes before serving. Store topping covered in fridge up to 48 hours.

3. Bridal Shower Appetizer Spread Ideas: Smoked Salmon Cucumber Bites

Smoked Salmon Cucumber Bites are fresh, saline, and cream-forward. Cucumber adds a crisp base while smoked salmon brings a silky, smoky bite. They feel luxe but are fast to assemble. Fans of seafood and light bites will adore these.

Prep time: 20 minutes | Cook time: 0 minutes | Serves: 24 bites

Ingredients — bridal shower appetizers

  • 2 English cucumbers, sliced into 24 1/2-inch rounds
  • 6 oz smoked salmon, sliced into 24 small pieces
  • 1/2 cup crème fraîche
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp finely chopped fresh dill, plus extra for garnish
  • 1 tbsp capers, rinsed and chopped
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • 24 small sprigs of dill for garnish

Instructions — finger foods

  1. Chill cucumbers and salmon until ready to assemble.
  2. Mix crème fraîche, lemon juice, zest, chopped dill, capers, salt, and pepper until smooth.
  3. Pat cucumber rounds dry to avoid watery bites.
  4. Pipe or spoon about 1/2 tsp crème fraîche mix onto each cucumber slice.
  5. Fold a small piece of smoked salmon into a rosette and place on top.
  6. Garnish with a dill sprig.
  7. Arrange on a chilled platter and keep refrigerated until serving.
  8. Serve within 2 hours for best texture.

How to Serve It

Serve on a chilled white platter with lemon wedges nearby. Pair with Champagne or a dry sparkling wine. These are great for a light, daytime bridal shower. Make filling up to 24 hours ahead; assemble just before guests arrive to keep cucumbers crisp.

4. Prosciutto-Wrapped Asparagus with Lemon Zest

The prosciutto crisps while the asparagus stays tender. You get salty, bright, and snappy textures. These work well on a grazing table and pair with bubbly. People who like salty-savory finger foods will grab these first.

Prep time: 15 minutes | Cook time: 12–15 minutes | Serves: 12 bundles

Ingredients — party appetizers

  • 24 asparagus spears, trimmed (about 1 lb)
  • 12 slices prosciutto, halved lengthwise
  • 2 tbsp extra-virgin olive oil
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/4 tsp black pepper
  • 1/2 tsp flaky sea salt
  • 1 tbsp grated Parmesan (optional)
  • 1 tsp finely chopped parsley for garnish

Instructions — easy appetizers

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
  2. Toss asparagus with 1 tbsp olive oil, salt, and pepper.
  3. Wrap each asparagus spear with a half slice of prosciutto from base to tip.
  4. Place wrapped spears on the baking sheet without touching.
  5. Brush lightly with remaining 1 tbsp olive oil.
  6. Roast 12–15 minutes until prosciutto is crisp and asparagus is tender.
  7. Remove and squeeze lemon juice over spears; sprinkle lemon zest and Parmesan.
  8. Let rest 2 minutes, then transfer to a serving plate.

How to Serve It

Stack bundles on a long platter and garnish with chopped parsley. Serve warm with a dry white wine or rosé. Make asparagus trimming and prosciutto slicing ahead. Roast right before guests arrive for best crispness. Leftovers keep in fridge 2 days and reheat briefly.

5. Mini Chicken and Waffle Bites with Maple Drizzle

These Mini Chicken and Waffle Bites are playful and a crowd-pleaser. Sweet maple meets savory fried chicken and soft waffle. Crunch, fluff, and sticky-sweet sauce create a fun contrast. Brunch-lovers and comfort-food fans will flap for these.

Prep time: 25 minutes | Cook time: 20 minutes | Serves: 24 bites

Ingredients — brunch appetizers

  • 12 mini frozen waffles, toasted (or homemade)
  • 1 lb boneless chicken thighs, cut into 24 1-inch pieces
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup vegetable oil for frying
  • 1/3 cup pure maple syrup
  • 2 tbsp chopped chives (optional)

Instructions — party appetizers

  1. Marinate chicken pieces in buttermilk for 15–20 minutes.
  2. Mix flour, paprika, garlic powder, onion powder, salt, and pepper in a shallow bowl.
  3. Heat vegetable oil in a skillet to 350°F (175°C) or medium-high.
  4. Dredge chicken in flour mix and shake off excess.
  5. Fry chicken 3–4 minutes per side until golden and internal temp is 165°F (74°C).
  6. Drain on paper towels and let rest 5 minutes.
  7. Toast waffles if needed. Top each waffle with a chicken piece and secure with a small skewer.
  8. Drizzle maple syrup over bites and sprinkle chives. Serve warm.

How to Serve It

Serve on a tiered tray or wooden board. Offer extra maple syrup in a small pitcher. Pair with a fruity mimosa or iced tea. Make chicken up to 3 hours before and reheat in oven at 350°F for 8 minutes. Assemble just before serving for best crunch.

6. Bacon-Wrapped Dates Stuffed with Almonds

These Bacon-Wrapped Dates are sweet, smoky, and salty in a single bite. The date is soft, the almond adds crunch, and the bacon crisps on the outside. They're addictive and elegant for a bridal shower. Fans of savory-sweet pairings will love them.

Prep time: 15 minutes | Cook time: 20 minutes | Serves: 24 bites

Ingredients — finger foods

  • 24 Medjool dates, pitted
  • 24 whole roasted almonds
  • 12 slices bacon, cut in half
  • 1 tbsp maple syrup (optional)
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1 tsp olive oil
  • Flaky sea salt for sprinkling

Instructions — party appetizers

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a rack on top.
  2. Stuff each date with one almond.
  3. Wrap each stuffed date with half a bacon slice. Secure with a toothpick.
  4. Place on the rack seam-side down.
  5. Brush lightly with 1 tsp olive oil and 1 tbsp maple syrup if using.
  6. Bake 18–20 minutes until bacon is crisp and caramelized.
  7. Remove and sprinkle with flaky sea salt and smoked paprika.
  8. Let cool 5 minutes before serving.

How to Serve It

Serve warm on a porcelain platter with toothpicks. Pair with dark beer or a robust red wine. Make ahead: assemble and refrigerate up to 24 hours, bake just before guests arrive. Leftovers keep refrigerated 2 days; reheat in oven to crisp.

7. Bridal Shower Appetizer Spread Ideas: Baked Brie with Fig Jam and Pistachios

Baked Brie with Fig Jam and Pistachios feels indulgent and classy. You get creamy, warm cheese with sweet jam and crunchy nuts. It's a centerpiece appetizer that invites guests to gather. People who love cheese boards will adore this showstopper.

Prep time: 10 minutes | Cook time: 15 minutes | Serves: 8–10

Ingredients — bridal shower appetizers

  • 1 small wheel Brie (8 oz)
  • 1/3 cup fig jam
  • 1/4 cup shelled pistachios, roughly chopped
  • 1 tsp honey
  • 1/4 tsp flaky sea salt
  • 1/4 tsp black pepper
  • 1 baguette, sliced and toasted
  • 1 crisp apple, thinly sliced
  • Fresh thyme for garnish

Instructions — finger foods

  1. Preheat oven to 350°F (175°C). Line a small baking dish with parchment.
  2. Place Brie wheel in the dish and score top with a sharp knife.
  3. Spoon fig jam over the top, spreading evenly.
  4. Sprinkle chopped pistachios, honey, salt, and pepper.
  5. Bake 12–15 minutes until cheese is soft and edges are slightly bubbling.
  6. Remove from oven and let rest 3–5 minutes so it firms slightly.
  7. Garnish with fresh thyme.
  8. Serve with toasted baguette slices and apple wedges.

How to Serve It

Place the baked Brie on a wooden board surrounded by bread and fruit. Drizzle extra honey at the table. Pair with a light red or sparkling rosé. Assemble and bake right before guests arrive for peak gooeyness. Leftovers keep refrigerated 2 days and can be warmed again.

8. Spinach and Feta Phyllo Triangles (Spanakopita Bites)

These Spinach and Feta Phyllo Triangles are flaky, savory, and herb-forward. The filling is creamy and bright with dill and lemon. They make a great vegetarian option for your bridal shower spread. Guests who like Mediterranean flavors will reach for these.

Prep time: 25 minutes | Cook time: 30 minutes | Serves: 24 triangles

Ingredients — party appetizers

  • 1 lb frozen chopped spinach, thawed and squeezed dry
  • 8 oz feta cheese, crumbled
  • 1/2 cup ricotta cheese
  • 1/2 yellow onion, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp fresh dill, chopped
  • 1 egg, beaten
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 8 sheets phyllo dough, thawed
  • 1/2 cup unsalted butter, melted (or olive oil for brushing)

Instructions — finger foods

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment.
  2. Sauté onion in 1 tbsp butter until translucent, about 5 minutes. Add garlic for 1 minute.
  3. In a bowl, mix spinach, feta, ricotta, dill, egg, nutmeg, salt, and pepper. Stir in cooled onion and garlic.
  4. Lay one sheet of phyllo on a clean surface and brush with melted butter. Layer a second sheet on top.
  5. Cut stacked phyllo into 3 strips lengthwise.
  6. Spoon 1–2 tbsp filling at the bottom of each strip. Fold into triangles and seal edges.
  7. Place triangles on baking sheet and brush tops with butter.
  8. Bake 18–22 minutes until golden and flaky. Let cool 5 minutes before serving.

How to Serve It

Serve warm on a platter with tzatziki or lemon wedges. Sprinkle extra dill or sesame seeds for color. Pair with a crisp white wine or iced tea. Make triangles ahead and freeze raw; bake from frozen 20–25 minutes at 375°F until golden.

9. Avocado and Mango Salsa on Plantain Chips

This Avocado and Mango Salsa is vibrant, sweet, and zesty. Creamy avocado balances juicy mango while jalapeño adds a gentle heat. Plantain chips give a sturdy, slightly sweet crunch. It's a bright, tropical option for daytime showers.

Prep time: 15 minutes | Cook time: 0 minutes | Serves: 6–8

Ingredients — easy appetizers

  • 2 ripe mangos, diced (about 2 cups)
  • 2 ripe avocados, diced
  • 1/2 red bell pepper, finely diced
  • 1/4 red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp lime juice (about 2 limes)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups plantain chips or tortilla chips for serving

Instructions — party appetizers

  1. Combine mango, avocado, bell pepper, red onion, jalapeño, and cilantro in a bowl.
  2. Add lime juice, salt, and pepper. Toss gently to combine.
  3. Taste and adjust seasoning with more lime or salt.
  4. Transfer to a shallow serving bowl and chill 10 minutes for flavors to meld.
  5. Spoon salsa onto plantain chips just before serving to prevent sogginess.
  6. Keep salsa refrigerated and serve within 2 hours of assembly.

How to Serve It

Serve in a low bowl surrounded by plantain chips on a board. Garnish with extra cilantro and lime wedges. Pair with light white wine or a tropical cocktail. Make salsa up to 2 hours ahead; add avocado right before serving for the freshest color.

10. Mediterranean Mezze Board Cups (Hummus Cups)

These Mediterranean Mezze Board Cups are portable, colorful, and customizable. Creamy hummus meets crisp veggies and salty feta in single-serve cups. They're perfect for socializing since guests can grab one and mingle. Fans of Mediterranean flavors will love the variety.

Prep time: 20 minutes | Cook time: 0 minutes | Serves: 12 cups

Ingredients — bridal shower appetizers

  • 2 cups hummus (store-bought or homemade)
  • 12 small clear plastic or glass cups
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta
  • 1/4 cup roasted red peppers, diced
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 2 tbsp chopped parsley
  • 1/4 tsp za’atar (optional)

Instructions — finger foods

  1. Spoon 2 tbsp hummus into the bottom of each cup.
  2. In a bowl, toss tomatoes, cucumber, olives, roasted peppers, olive oil, and lemon juice.
  3. Divide the vegetable mix evenly among cups, layering over hummus.
  4. Sprinkle crumbled feta and za’atar on top.
  5. Garnish with chopped parsley.
  6. Chill cups 15 minutes before serving. Serve cold or at room temperature.

How to Serve It

Arrange cups on a large tray for easy grabbing. Pair with pita chips and a crisp rosé. Make hummus and prep veggies up to 24 hours ahead; assemble cups 1 hour before serving. Leftovers store in fridge 2 days.

11. Mini Crab Cakes with Lemon Aioli

These Mini Crab Cakes are tender, savory, and lightly crisped. Lump crab meat stays front and center, with parsley and lemon brightening every bite. They read as a refined option on your appetizer table. Seafood lovers will be impressed.

Prep time: 20 minutes | Cook time: 12 minutes | Serves: 18 mini cakes

Ingredients — party appetizers

  • 1 lb lump crab meat, picked over
  • 1/2 cup panko breadcrumbs, plus extra for coating
  • 1/4 cup mayonnaise
  • 1 large egg, beaten
  • 2 tbsp Dijon mustard
  • 2 tbsp finely chopped parsley
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Old Bay seasoning
  • 1/4 tsp salt
  • Vegetable oil for frying
  • 1/2 cup mayonnaise (for aioli)
  • 2 tbsp lemon juice (for aioli)
  • 1 tsp lemon zest (for aioli)

Instructions — finger foods

  1. In a bowl, combine panko, mayonnaise, egg, Dijon, parsley, lemon juice, Worcestershire, Old Bay, and salt.
  2. Gently fold in crab meat, taking care not to break lumps.
  3. Form mixture into 18 small cakes and coat lightly with panko.
  4. Heat 1/4 inch oil in a skillet over medium heat.
  5. Fry crab cakes 2–3 minutes per side until golden and cooked through. Internal temp 145°F (63°C).
  6. Drain on paper towels and let rest 2 minutes.
  7. Whisk together aioli ingredients: 1/2 cup mayo, 2 tbsp lemon juice, 1 tsp zest.
  8. Serve crab cakes warm with lemon aioli.

How to Serve It

Serve on a platter with lemon wedges and microgreens. Offer aioli in a small bowl for dipping. Pair with chilled white wine or Champagne. Make crab cakes ahead and refrigerate; reheat in the oven at 350°F for 8–10 minutes to retain crispness.

12. Caponata Stuffed Endive Spears

Caponata-stuffed endive spears are bright, tangy, and crunchy. The sweet-sour caponata pairs with the bitter crunch of endive. They're bite-sized and ideal for a sophisticated spread. Guests who like Mediterranean antipasti will appreciate these.

Prep time: 20 minutes | Cook time: 30 minutes | Serves: 20 spears

Ingredients — party appetizers

  • 1 medium eggplant, diced (about 2 cups)
  • 1/2 red onion, diced
  • 1 celery stalk, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp red wine vinegar
  • 2 tbsp capers, rinsed
  • 1 tbsp sugar
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 head Belgian endive, leaves separated
  • Fresh basil for garnish

Instructions — finger foods

  1. Salt eggplant and let sit 20 minutes to draw out bitterness. Rinse and pat dry.
  2. Heat olive oil in a skillet over medium heat.
  3. Sauté onion, celery, and garlic until softened, 5 minutes.
  4. Add eggplant and red pepper; cook 8–10 minutes until softened.
  5. Stir in diced tomatoes, vinegar, sugar, and capers. Simmer 10–12 minutes until thickened.
  6. Season with salt and pepper and cool to room temperature.
  7. Spoon 1–2 tsp caponata into each endive leaf.
  8. Garnish with torn basil and serve. Chill if desired.

How to Serve It

Arrange spears on a long platter with basil garnish. Pair with dry white wine or a citrusy cocktail. Make caponata up to 48 hours ahead; spoon into endive shortly before serving to avoid wilting. Leftovers keep refrigerated 3 days.

13. Blue Cheese Pear Tartlets with Honey

These Blue Cheese Pear Tartlets are sweet, tangy, and flaky. Caramelized pears meet punchy blue cheese in a delicate pastry shell. They feel refined and seasonal for a bridal shower. Foodies and guests who enjoy bold flavors will savor them.

Prep time: 25 minutes | Cook time: 20 minutes | Makes 24 tartlets

Ingredients — elegant appetizers

  • 1 sheet puff pastry, thawed
  • 2 Bosc pears, peeled, cored, and thinly sliced
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 4 oz blue cheese, crumbled
  • 1 egg, beaten (for egg wash)
  • 2 tbsp honey
  • 1 tsp lemon juice
  • 1/4 tsp cinnamon
  • Fresh thyme for garnish
  • Flaky sea salt for finishing

Instructions — party appetizers

  1. Preheat oven to 400°F (200°C). Grease mini tartlet pans.
  2. Melt butter in a skillet over medium heat. Add brown sugar and pears. Cook 6–8 minutes until tender and caramelized.
  3. Add lemon juice and cinnamon. Cool slightly.
  4. Roll puff pastry and cut into 24 rounds to fit tartlet pans.
  5. Gently press pastry rounds into pans and brush edges with egg wash.
  6. Spoon a small amount of pear into each shell and top with a pinch of blue cheese.
  7. Bake 12–15 minutes until pastry is golden and puffed.
  8. Remove, drizzle with honey, sprinkle flaky salt, and garnish with thyme. Cool 5 minutes.

How to Serve It

Serve warm on a slate board with extra honey for drizzling. Pair with a fruit-forward white wine or sparkling cider. Make pear filling a day ahead; assemble and bake day-of. Leftovers store refrigerated 2 days; reheat briefly to refresh pastry.

14. Parmesan Garlic Palmiers

These Parmesan Garlic Palmiers are buttery, flaky, and garlicky. Crisp puff pastry wrapped with cheese and herbs makes a crunchy, elegant nibble. They're great for guests who love savory pastries and pair well with many mains.

Prep time: 15 minutes | Cook time: 20–25 minutes | Makes 24 palmiers

Ingredients — finger foods

  • 1 sheet puff pastry, thawed
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp unsalted butter, melted
  • 2 garlic cloves, minced
  • 1 tbsp finely chopped parsley
  • 1/4 tsp black pepper
  • 1/4 tsp flaky sea salt
  • 1/2 tsp dried oregano (optional)
  • 1 tbsp olive oil for brushing

Instructions — party appetizers

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment.
  2. Mix Parmesan, garlic, parsley, pepper, salt, and oregano.
  3. Roll puff pastry into a rectangle on a lightly floured surface.
  4. Brush pastry with melted butter and olive oil.
  5. Evenly sprinkle the cheese-herb mix over the surface.
  6. Fold long edges inward to meet in the center, then fold again to form a log.
  7. Chill log 10 minutes to firm up, then slice into 24 pieces about 1/2 inch thick.
  8. Place slices cut-side up on the sheet and bake 20–25 minutes until deep golden and crisp.
  9. Let cool 5 minutes before serving.

How to Serve It

Serve on a white platter with a small bowl of marinara or pesto. Garnish with extra parsley and grated Parmesan. Make palmiers ahead and store in an airtight container for 2 days. Re-crisp in a 350°F oven for 5 minutes before serving.

You now have 14 stylish, tasty Bridal Shower Appetizer Spread Ideas to copy and customize. The list covers light bites, indulgent treats, vegetarian picks, and seafood options. Pick a few complementary recipes, mix hot and cold, and you’ll have a balanced spread that looks polished and tastes delicious.

Pin this guide so you can come back when planning. Try one recipe this weekend and let it inspire the rest of your menu. Which appetizer are you most excited to make and share with friends? Invite a friend to taste-test and turn it into a mini celebration while you prepare.

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