Appetizers "in spoons"

A very popular trend involves serving appetizers or even informal dinners in small tasting spoons. Let me explain. A certain amount of food, which would have traditionally been placed on a canapé, blini, bruschetta, or toast, is now placed on a spoon. This allows the diner to simply bring the spoon to their mouth for a single bite—unless they choose to indulge in more—of a particular delicacy.

Opting for spoon-based appetizers typically indicates an informal beginning to the dinner. For example, you can arrange the spoons on a table for people to nibble on while standing and chatting, before moving on to the table where traditional meals are served. Serving spoon appetizers while seated at the table is possible, but some diners may end up with a plate full of empty spoons as evidence of their gluttony, which is not the most appropriate. For instance, they are perfect for a New Year's Eve dinner.

One advantage of spoon appetizers is the endless combination of recipes you can try, giving everyone the option to taste them all. Since there is no bread support, they take up less space in your stomach, leaving room for the main dishes. Another advantage is that the amounts served per spoonful are very small, intended for tasting, and never exceed 20-30 grams (0.71-1.06 oz). So, 10 spoonfuls of appetizer only require the preparation of 300 grams (10.58 oz) of food.

The spoons used are not the traditional soup spoons. They are either porcelain spoons, the more elaborate ones, or disposable plastic spoons with a flat back instead of a concave one, allowing them to rest on the tray without spilling their contents.

And what can you fill them with? There are countless possible recipes for both sweet and savory spoon appetizers. The only condition is that they should be enjoyed in one bite.

Porcelain spoons for appetizers

To calculate the number of spoons, first decide how many preparations you're going to make. Let's assume you have 8 recipes. Then, consider the number of guests, say 7. It's common to calculate 2 spoons of the same recipe per guest (one for tasting, the other for confirmation), making a total of 16 spoons for each guest. This results in 7 x 16 = 112 spoons, which might seem excessive but, when arranged on a table, they create a very appealing display.

Then, let your imagination run wild because it's not just about preparing good recipes; it's also about appealing to the eyes.

Salmon Mousse Spoons (6 servings, 12 spoons):

• 3 large slices of smoked salmon
• 1.5 cups (300 ml) of cooking cream
• 1 tablespoon of lemon juice
• Capelin roe
• Ground black pepper
• Chopped parsley

Beat 2 slices of chopped smoked salmon with the cream, lemon juice, and a little pepper (don't add salt since capelin roe is salty). The resulting mixture is placed in a pastry bag and distributed into the spoons. 

On top, add a few capelin roe and a small piece of the remaining salmon slice, sprinkling a little chopped parsley. They can be stored in the refrigerator, if you have space, until mealtime or on trays with crushed ice.

Crab Spoons with Asparagus (6 servings, 12 spoons):

• 200 grams (7 oz) of crab meat or surimi sticks
• 100 grams (3.5 oz) of mayonnaise
• 12 tips of canned green asparagus
• Paprika (spicy or sweet, to taste)

Mix the crab meat with the mayonnaise until obtaining a paste, which is then transferred to a pastry bag. Use this paste to fill the spoons, placing a tip of asparagus on each one. Sprinkle with paprika.

Piquillo Pepper Spoons with Anchovy and Cream Cheese (6 servings, 12 spoons):

• 6 piquillo peppers *
• 12 anchovy fillets
• 100 grams (3.5 oz) of cream cheese (quark or similar)

* Piquillo peppers are typical red and small spanish peppers roasted and then peeled. If you do not find them, use similar ball peppers

Place a small slice of cheese on each spoon without it protruding. On top of the cheese, add a portion of piquillo pepper and crown it with an anchovy fillet in oil.

Yogurt and Cucumber Spoons (6 servings, 12 spoons):

• 120 grams (4.2 oz) of unsweetened Greek yogurt
• 1 cucumber
• 2 tablespoons of lemon juice
• Salt

Mix the yogurt with the lemon juice and a pinch of salt. Cut the peeled cucumber into very small cubes or slices (if cucumber is small), then place them on the spoon. Pour the yogurt over the top.

Chorizo and Egg Spoons (6 servings, 12 spoons):

• 2 eggs
• 100 grams (3.5 oz) of chorizo*
• 50 grams (1.7 oz) of Parmesan cheese
• 2 tablespoons of cooking cream
• Chopped parsley
• Salt
• Extra virgin olive oil

* Chorizo is a spanish cured sausage with a intense red color given by sweet or spicy paprika

In a pan, pour a splash of oil over medium heat. Beat the two eggs and add them to the pan. When they are halfway cooked, remove from heat and add the Parmesan cheese, cream, and chorizo cut into small pieces. Mix well and distribute carefully among the spoons. If you have plastic spoons, let the mixture cool before placing it on them.

Cheese and Mushroom Spoons (6 servings, 12 spoons):

• 12 medium mushrooms (that fit easily in the mouth)
• 100 grams (3.5 oz) of herb cream cheese, brie, etc.
• Chopped parsley
• Salt
• Extra virgin olive oil

Moisten the bottom of a pan with a little oil. Place the washed and stemless mushrooms on the pan with the concave part against it. Season lightly with salt and let them cook without touching them. The mushrooms will darken and fill with a kind of oil. Carefully remove them without spilling this oil.

Place a little cream cheese on the spoon—better if you use a pastry bag—and place the cooked mushroom on top.

Shrimp and Wasabi Cocktail Sauce Spoons (6 servings, 12 spoons):

• 24 boiled shrimps
• Some lettuce leaves
• Chives
• 4 tablespoons of mayonnaise
• 1 tablespoon of cooking cream
• Half a tablespoon of ketchup
• 1 teaspoon of Worcestershire sauce
• Tabasco (a few drops)
• Half a teaspoon of horseradish or wasabi (in cream, either is fine)

Remove the shells from the shrimp and set aside. In a bowl, beat the mayonnaise with the cream, sauces, and wasabi. Chop the lettuce leaves and place them on the base of the spoons. Place a couple of shrimp on this bed (12 spoons will come out) and pour a teaspoon of sauce on top. Decorate with chopped chives and they are ready to eat, or you can store them in the refrigerator.

Duck Ham Spoons with Creamy White Cheese and Honey (6 servings, 12 spoons):

• 200 grams (7 oz) of creamy white cheese
• Honey
• 12 slices of duck ham
• A teaspoon of chopped parsley
• A clove of garlic

Grate the garlic without the green germ and mix it with the white cheese and chopped parsley. Fill a pastry bag with the mixture and distribute it among the spoons. On top of them, add a little honey and a slice of duck ham.

Serrano Ham Spoons with Dried Apricot and Duck Foie Gras (6 servings, 12 spoons):

• 100 grams (3.5 oz) of duck or goose foie gras
• 12 dried apricots
• 12 small slices of ham*

* Serrano ham is a spanish typical cured ham. If you do not find it, use prosciutto or similar.

Open the apricots in half, without breaking them. Place a little duck foie gras in the center and wrap them with a slice of ham, making sure they have no fat.

Fried Mussel Spoons Stuffed with Cheese (6 servings, 12 spoons):

• 12 large mussels (the pulp)
• Mozzarella or any other semi-fat cheese
• Breadcrumbs
• 1 egg
• Salt
• Sweet or spicy paprika (to taste)
• Extra virgin olive oil

Wash the mussels and lightly salt them. Place a small piece of mozzarella inside and coat them with wheat flour, beaten egg, and breadcrumbs. Fry them in plenty of olive oil until golden (it doesn't matter if the cheese escapes slightly, although the frying should not last more than 1 minute). Place them on absorbent paper, let them cool, and place them on the spoons (two mussels per spoon). Sprinkle paprika on top.