Halloween parties can get sweet fast with all the candy and desserts around. These savory snacks give you some balance without much extra work. They use simple ingredients and come together quickly for a group. You can make most of them ahead so you are not stuck in the kitchen during the party. The ideas ahead should help you put together a spread that feels complete.
Helpful Tips Before You Start
These steps will help you build a savory spread that holds its own against all the sweet treats.
Choose Make-Ahead Recipes
Pick snacks like cheese straws or stuffed peppers that can be assembled the day before and baked or reheated right before guests arrive.
Cut into Party-Friendly Sizes
Keep everything bite-sized so people can grab one with a napkin while they mingle.
Add Color Without Sugar
Use ingredients like black olives, roasted red peppers, or fresh herbs to create visual contrast that fits the Halloween theme.
Pair with Crunchy Bases
Serve dips and spreads with crackers, pita chips, or vegetable sticks to keep the focus on savory flavors.
Crispy Bat Wing Chicken Tenders with Smoky BBQ Dip
These chicken tenders bring a savory crunch to any Halloween spread. Shaped and seasoned to look like bat wings, they offer a hearty bite that stands out next to all the candy on the table. The smoky BBQ dip adds a bold, tangy finish that keeps guests reaching for more.
The recipe works well for parties because the tenders stay crisp even after sitting out for a bit. The coating uses simple pantry staples, and the dip comes together in one bowl while the chicken bakes.
Serves 4 people.
Ingredients
- 1 lb chicken tenderloins
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup BBQ sauce
- 1 teaspoon liquid smoke
- Cooking spray
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Place a wire rack on top and lightly coat it with cooking spray.
- Set up three shallow bowls. Add the flour to the first, beat the eggs in the second, and mix the panko breadcrumbs with smoked paprika, garlic powder, salt, and black pepper in the third.
- Pat the chicken tenderloins dry. Dip each one first in flour, then in egg, then in the seasoned breadcrumbs, pressing to coat evenly.
- Arrange the coated tenders on the wire rack. Lightly spray the tops with cooking spray. Bake for 20 to 22 minutes, flipping halfway through, until the coating is golden and the chicken reaches 165 degrees inside.
- While the tenders bake, stir the BBQ sauce and liquid smoke together in a small bowl until smooth.
- Serve the hot tenders with the smoky BBQ dip on the side.
Extra Tips
Arrange the tenders in a fan shape on a platter before serving so they resemble wings. For extra crisp texture, use panko instead of regular breadcrumbs and do not skip the wire rack. The dip can be made a day ahead and stored in the fridge. Leftovers reheat well in a 350-degree oven for 8 minutes to restore crunch.Course: Appetizer Cuisine: American Equipment: Baking sheet, Wire rack, Mixing bowls, Whisk
Layered Black Bean Skull Nachos with Queso and Pickled Jalapeños
These nachos bring a savory, hearty option to any Halloween spread. The layers of seasoned black beans and creamy queso sit on crisp tortilla chips, with pickled jalapeños adding bright heat that cuts through richer bites. They work well at parties where guests want something filling without more sweets on the table.
The dish has a mix of crunchy, creamy, and spicy textures. Arrange the finished nachos into a loose skull shape on the platter for a simple seasonal touch.
Serves 4 people.
Ingredients
- 10 ounces tortilla chips
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 cups shredded Monterey Jack cheese
- 1/2 cup milk
- 1/4 cup sliced pickled jalapeños
Instructions
- Preheat the oven to 375 degrees F. Spread the tortilla chips in an even layer on a large baking sheet.
- Heat the olive oil in a skillet over medium heat. Add the black beans, cumin, chili powder, garlic powder, and salt. Stir and cook for 5 minutes until the beans are warmed and coated with spices.
- Spoon the seasoned beans evenly over the tortilla chips.
- Combine the shredded Monterey Jack cheese and milk in a small saucepan. Warm over low heat, stirring often, until the cheese melts into a smooth queso sauce.
- Drizzle the queso over the beans and chips. Scatter the sliced pickled jalapeños on top.
- Bake for 8 to 10 minutes until the edges of the chips turn golden and the queso bubbles slightly. Remove from the oven and let rest for 2 minutes before serving.
Extra Tips
Mash a few spoonfuls of the black beans while they cook if you want a thicker layer that holds the queso better. Use a round platter and place extra jalapeño slices to form eye shapes for the skull design. Leftovers reheat best in a 350-degree oven for a few minutes to restore crispness rather than the microwave.Course: Appetizer Cuisine: Mexican Equipment: Large baking sheet, Skillet, Small saucepan
Herbed Goat Cheese Pumpkins Served with Seeded Crackers
These small goat cheese pumpkins bring a savory bite to any Halloween spread. The creamy cheese is mixed with fresh herbs and garlic, then shaped into little pumpkins that look festive without extra effort. They pair well with crunchy seeded crackers for a snack that feels balanced next to sweeter treats at a party.
The texture stays soft inside with a light herb coating on the outside. The seeded crackers add a nutty crunch that keeps each bite interesting. Serve them when guests arrive or set them out on a platter with other savory options.
Serves 4 people.
Ingredients
- 8 ounces goat cheese, softened
- 2 tablespoons mixed fresh herbs (thyme, rosemary, parsley), finely chopped
- 1 small garlic clove, minced
- 1/4 teaspoon black pepper
- 8 seeded crackers
- 8 small chive pieces (for stems)
Instructions
- Place the softened goat cheese in a mixing bowl. Add the minced garlic, black pepper, and 1 tablespoon of the chopped herbs. Stir until the mixture is evenly combined.
- Divide the cheese mixture into 8 equal portions. Roll each portion between your palms to form a small ball.
- Use a toothpick to gently press vertical lines around each ball, creating the look of a pumpkin. Do not press too deeply.
- Press the remaining chopped herbs lightly onto the surface of each pumpkin so they stick.
- Insert one chive piece into the top of each pumpkin to act as a stem.
- Arrange the finished pumpkins on a plate with the seeded crackers for serving.
Extra Tips
Chill the shaped pumpkins for 20 minutes before serving if the cheese feels too soft. Use any extra chives from the bunch as a simple garnish around the plate. If fresh rosemary feels too woody, swap it for more parsley in the mix. Leftovers keep in an airtight container in the fridge for one day.Course: Appetizer Cuisine: American Equipment: Mixing bowl, Spoon, Toothpick, Plate
Spicy Chorizo Mummy Empanadas with Chimichurri
These empanadas turn a classic savory snack into a playful Halloween bite. Spicy chorizo gets tucked inside flaky dough that you wrap with thin strips to create a mummy look. The chimichurri on the side cuts through the heat with fresh herbs and bright vinegar.
Serve them at parties where guests want something warm and handheld that is not sweet. The crust stays crisp while the filling stays juicy, and the sauce keeps every bite balanced.
Serves 4 people.
Ingredients
- 1 package (10 count) empanada dough discs
- 8 oz spicy chorizo
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 egg, beaten
- 1 cup fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Cook the chorizo in a large skillet over medium heat, breaking it up with a spoon. Add the onion and cook until softened.
- Stir in two minced garlic cloves, cumin, smoked paprika, salt, and pepper. Cook for two more minutes, then remove from heat and let cool slightly.
- Mix the parsley, cilantro, remaining minced garlic clove, olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a bowl to make the chimichurri. Set aside.
- Place a spoonful of chorizo filling in the center of eight dough discs. Fold each disc over the filling and crimp the edges to seal.
- Cut the two remaining dough discs into thin strips. Lay the strips across each sealed empanada in a crisscross pattern to resemble bandages.
- Brush the tops with beaten egg and place on the baking sheet. Bake for 18 to 20 minutes until golden brown.
- Serve warm with the chimichurri for dipping.
Extra Tips
Cut the dough strips a little wider than you think you need so they stay visible after baking. If the chimichurri tastes too sharp, add an extra pinch of salt rather than more oil. Leftovers reheat well in a 350°F oven for five minutes to bring back the crisp crust. You can cook the filling a day ahead and assemble just before baking.Course: Appetizer Cuisine: Mexican Equipment: Large skillet, Baking sheet, Mixing bowl, Pastry brush
Olive and Salami Graveyard Antipasto Skewers
These skewers turn a classic antipasto mix into a simple party bite that fits right into a Halloween spread. They give guests something salty and filling without adding more sugar to the table. The result is easy to pick up and eat while mingling.
Each skewer layers cured salami with briny olives, creamy cheese, and bright vegetables. The textures range from chewy to firm, and the flavors stay bold and savory from start to finish.
Serves 4 people.
Ingredients
- 12 wooden skewers
- 24 thin slices salami
- 24 pitted black olives
- 12 bocconcini mozzarella balls
- 12 cherry tomatoes
- 12 pepperoncini peppers
- 12 fresh basil leaves
Instructions
- Lay out all 12 skewers on a clean surface. Thread one salami slice onto each skewer first, folding it slightly so it sits upright like a marker.
- Add one black olive next to the salami on every skewer. Push it down gently to keep the pieces snug.
- Slide one bocconcini mozzarella ball onto each skewer after the olive. Follow with one cherry tomato.
- Add one pepperoncini pepper to each skewer. Finish by threading one fresh basil leaf at the end of every skewer.
- Repeat the same order on the remaining skewers until all 12 are complete. Arrange them on a platter so the salami slices stand tallest.
Extra Tips
Assemble the skewers a few hours ahead and keep them covered in the fridge so the basil stays fresh. If you want more visual height for the graveyard look, use an extra salami slice folded at the top of each skewer. Swap pepperoncini for roasted red pepper strips if you prefer less heat.Course: Appetizer Cuisine: Italian Equipment: Wooden skewers, Cutting board, Knife
Roasted Red Pepper Hummus Cauldron with Crudité Dippers
This roasted red pepper hummus offers a savory choice for Halloween parties when sweets tend to dominate the table. The peppers add a gentle smokiness to the chickpeas, while the fresh vegetables provide crunch that keeps the snack balanced and easy to eat.
It works well for make-ahead preparation since the dip holds up for hours at room temperature. Guests can scoop the creamy hummus with crisp vegetable sticks arranged around the bowl for a simple, hands-off presentation.
Serves 4 people.
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3/4 cup roasted red peppers, drained
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic clove
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 4 carrots, cut into sticks
- 2 celery stalks, cut into sticks
- 1 cucumber, cut into sticks
- 1 red bell pepper, cut into strips
Instructions
- Place the chickpeas, roasted red peppers, tahini, olive oil, lemon juice, garlic, cumin, and salt in a food processor.
- Blend the mixture until it becomes smooth, pausing once or twice to scrape down the sides.
- Transfer the finished hummus to a dark or cauldron-shaped serving bowl.
- Arrange the carrot sticks, celery sticks, cucumber sticks, and red bell pepper strips around the bowl for dipping.
Extra Tips
Chill the hummus for at least 30 minutes after blending to let the garlic and cumin flavors settle. Use jarred roasted red peppers for speed or roast fresh ones under the broiler if you prefer a deeper color. Keep the vegetable pieces thick enough to hold the hummus without breaking.Course: Appetizer Cuisine: Mediterranean Equipment: Food Processor, Serving Bowl, Knife, Cutting Board
Sausage-Stuffed Jalapeño Mummies Wrapped in Crescent Dough
These sausage-stuffed jalapeño mummies make a fun finger food for Halloween parties. The flaky crescent dough wraps around the peppers to create a simple mummy shape while the filling brings savory flavor and a bit of heat. They work well on a snack table when you want something that feels festive but stays on the savory side.
The texture combines crisp baked dough with soft, seasoned sausage inside. Guests can grab them easily, and the olive eyes add a quick visual touch without extra work.
Serves 4 people.
Ingredients
- 8 large jalapeño peppers
- 8 ounces ground sausage
- 4 ounces cream cheese, softened
- 1 can (8 ounces) crescent roll dough
- 16 black olive slices
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Cook the ground sausage in a skillet over medium heat until browned and crumbled. Drain any excess fat.
- Stir the cooked sausage into the softened cream cheese until evenly combined.
- Slice each jalapeño in half lengthwise and remove the seeds and membranes. Spoon the sausage mixture into each half.
- Unroll the crescent dough and cut it into thin strips. Wrap the strips around each stuffed jalapeño, leaving small gaps for the face.
- Press two black olive slices onto each jalapeño to form eyes.
- Place the wrapped jalapeños on the baking sheet and bake for 15 to 18 minutes until the dough is golden.
Extra Tips
Slice the dough strips evenly so the mummy wraps bake at the same rate. If the jalapeños are very spicy, remove all membranes before stuffing. These reheat well in a 350-degree oven for a few minutes to restore crispness. Serve them right after baking while the dough stays flaky.Course: Appetizer Cuisine: American Equipment: Baking sheet, Skillet, Knife
Bloody Tomato and Basil Bruschetta on Toasted Baguette
This bruschetta uses ripe tomatoes to create a bold red topping that stands out on a Halloween spread. The toasted baguette slices stay crisp while carrying the fresh mix of herbs and garlic. It serves as a simple savory bite that pairs well with sweeter party foods.
The flavor stays bright and herby without any heavy sauces. Guests can grab a piece easily while mingling.
Serves 4 people.
Ingredients
- 1 baguette, cut into 12 slices
- 4 medium tomatoes, diced
- 1/4 cup fresh basil leaves, chopped
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F. Arrange the baguette slices in a single layer on a baking sheet.
- Brush both sides of each slice lightly with 1 tablespoon of the olive oil. Bake for 8 to 10 minutes until the edges turn golden.
- In a mixing bowl, combine the diced tomatoes, chopped basil, minced garlic, remaining 2 tablespoons olive oil, balsamic vinegar, salt, and black pepper. Stir gently to coat everything evenly.
- Remove the toasted baguette slices from the oven and let them cool for 2 minutes.
- Spoon the tomato mixture evenly over each slice just before serving so the bread stays crisp.
Extra Tips
Mix the tomato topping up to two hours ahead and keep it covered in the fridge, then assemble right before guests arrive to avoid soggy bread. Use day-old baguette if possible since it holds up better under the juicy tomatoes. A light extra drizzle of balsamic on top right before serving sharpens the color contrast without changing the texture.Course: Appetizer Cuisine: Italian Equipment: Baking sheet, Mixing bowl, Knife
Pesto Mozzarella Ghost Pizzette on Mini Flatbreads
These mini flatbreads bring a savory option to any Halloween spread. The pesto base pairs with creamy mozzarella cut into ghost shapes, creating a simple yet themed snack that stands out next to sweeter treats at a party.
The result is a crisp flatbread with bright herbal notes from the pesto and mild, melty cheese on top. It works well as a quick appetizer that guests can grab without needing utensils.
Serves 4 people.
Ingredients
- 8 mini flatbreads
- ½ cup prepared basil pesto
- 8 ounces mozzarella cheese
- 2 tablespoons sliced black olives
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Place the mini flatbreads on the prepared baking sheet in a single layer.
- Spread about 1 tablespoon of basil pesto evenly over each flatbread.
- Slice the mozzarella into 8 ghost shapes using a small cookie cutter or sharp knife.
- Lay one mozzarella ghost on top of the pesto on each flatbread.
- Press two black olive slices onto each ghost to form eyes.
- Bake for 8 to 10 minutes until the flatbreads are crisp and the cheese has softened.
Extra Tips
Cut the mozzarella ghosts ahead of time and keep them chilled on a plate so they hold their shape better during assembly. If the pesto is very thick, stir in a teaspoon of olive oil to make spreading easier. These are best served right after baking while the cheese is still warm and stretchy.Course: Appetizer Cuisine: Italian Equipment: Baking sheet, Oven, Parchment paper, Small cookie cutter or knife
Caramelized Onion and Gruyère Spiderweb Tartlets
These tartlets bring together slow-cooked onions and melted Gruyère in crisp pastry shells. The spiderweb pattern on top gives them a simple Halloween look while keeping the focus on savory flavors that pair well with sweeter party foods.
The onions turn soft and sweet during cooking, which balances the rich cheese. A light sour cream web adds creaminess without overpowering the rest of the bite.
Serves 4 people.
Ingredients
- 1 sheet (about 9 ounces) puff pastry, thawed
- 4 large yellow onions, thinly sliced
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- 1 cup shredded Gruyère cheese
- 1/4 cup sour cream
- Salt and black pepper to taste
Instructions
- Heat the butter and olive oil in a large skillet over medium-low heat. Add the sliced onions and cook, stirring often, for 25 to 30 minutes until they turn deep golden and soft.
- Stir in the thyme leaves, salt, and black pepper. Remove the skillet from the heat and let the onions cool slightly.
- Heat the oven to 400°F and line a baking sheet with parchment paper. Roll out the puff pastry on a lightly floured surface and cut it into eight 4-inch rounds. Place the rounds on the prepared sheet.
- Sprinkle the Gruyère cheese evenly over each pastry round, then top with the caramelized onions, leaving a small border around the edges.
- Bake for 15 to 18 minutes until the pastry is golden and the cheese has melted. Remove from the oven and let the tartlets cool for 5 minutes.
- Spoon the sour cream into a small zip-top bag and snip off one corner. Pipe four concentric circles on each tartlet, then drag a toothpick from the center outward in several lines to create the spiderweb design.
Extra Tips
Caramelize the onions a day ahead and store them in the fridge so assembly stays quick on party day. If the sour cream feels too thick for piping, stir in a teaspoon of water to loosen it. Serve the tartlets slightly warm so the cheese stays gooey.Course: Appetizer Cuisine: French Equipment: Large skillet, Baking sheet, Parchment paper, Zip-top bag
Buffalo Cauliflower Bat Bites with Cool Ranch Drizzle
These bites bring a spicy kick and a cool finish that works well at any Halloween gathering. The cauliflower stays tender inside with a light crisp coating, while the buffalo sauce adds heat and the ranch drizzle keeps things balanced. They make a solid savory option when the table leans heavily toward sweets.
They fit easily into party spreads as finger food that guests can grab without plates. The simple prep leaves room to focus on other dishes.
Serves 4 people.
Ingredients
- 1 medium head cauliflower, cut into bite-size florets
- ¾ cup all-purpose flour
- ¾ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ cup buffalo wing sauce
- 2 tablespoons butter, melted
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons buttermilk
- 1 tablespoon fresh dill, chopped
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, milk, garlic powder, paprika, and salt until smooth. Add the cauliflower florets and toss until each piece is evenly coated.
- Spread the coated florets on the baking sheet in a single layer. Bake for 20 minutes, flipping halfway through.
- While the cauliflower bakes, stir the buffalo wing sauce and melted butter together in a small bowl. In a separate bowl, mix the mayonnaise, sour cream, buttermilk, dill, onion powder, and black pepper to make the ranch drizzle.
- Remove the cauliflower from the oven and transfer it to a clean bowl. Pour the buffalo mixture over the florets and toss gently to coat. Return the florets to the baking sheet and bake for 10 more minutes.
- Drizzle the ranch mixture over the hot bites just before serving.
Extra Tips
For the best texture, cut the florets into similar sizes so they cook evenly. If you want less heat, use a milder buffalo sauce. Leftovers reheat well in a 350°F oven for 8 minutes to restore crispness. The ranch can be made a day ahead and kept covered in the fridge.Course: Appetizer Cuisine: American Equipment: Baking sheet, Mixing bowls, Whisk
Smoked Salmon Witch Hat Tea Sandwiches with Dill Cream Cheese
These tea sandwiches bring a savory option to Halloween parties where sweets often take over. The smoky salmon pairs with herby cream cheese for a light bite that feels festive without extra sugar. Cut into witch hat shapes, they add a playful touch that still tastes fresh and balanced.
The texture stays soft from the bread and cream cheese while the salmon adds a slight chew. They work well on a snack table alongside richer desserts or as an easy starter before heavier food.
Serves 4 people.
Ingredients
- 8 slices white sandwich bread
- 8 ounces smoked salmon
- 4 ounces cream cheese, softened
- ¼ cup fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Place the softened cream cheese in a mixing bowl. Add the chopped dill, lemon juice, salt, and black pepper. Stir until the mixture is smooth and evenly combined.
- Lay out the bread slices on a cutting board. Spread a thin layer of the dill cream cheese mixture on one side of each slice.
- Divide the smoked salmon evenly across four of the bread slices. Place the remaining bread slices on top to form sandwiches, cream cheese side down.
- Use a sharp knife to trim the crusts from each sandwich. Cut each sandwich into a large triangle shape to form the witch hat. If desired, make a small horizontal cut near the base to suggest a brim.
- Arrange the shaped sandwiches on a serving plate. Serve right away or cover until ready to eat.
Extra Tips
Chill the assembled sandwiches for 15 minutes before cutting to help the cream cheese hold its shape. Use a serrated knife for cleaner edges on the witch hat forms. If fresh dill is unavailable, substitute an equal amount of dried dill but reduce the quantity by half to avoid overpowering the salmon.Course: Appetizer Cuisine: American Equipment: Mixing bowl, Knife, Cutting board
Zucchini Fritter Eyeballs with Garlic Yogurt Sauce
These zucchini fritter eyeballs bring a savory bite to Halloween spreads when sweet treats start to overwhelm the table. The small, crispy rounds get topped with a white garlic yogurt sauce and a single olive slice in the center to create a simple eyeball look that fits right in with other spooky snacks.
The fritters stay light and tender inside with a golden crunch on the outside. The cool, tangy sauce balances the savory zucchini and adds creaminess without extra heaviness.
Serves 4 people.
Ingredients
- 3 medium zucchinis, grated and squeezed dry
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced, divided
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 8 black olives, sliced into rings
- Olive oil for frying
Instructions
- Grate the zucchinis and squeeze out excess moisture in a clean towel. Place the grated zucchini in a large bowl and add the eggs, flour, half the salt, black pepper, and half the minced garlic. Stir until a thick batter forms.
- Heat a thin layer of olive oil in a large skillet over medium heat. Scoop heaping tablespoons of batter into the pan and flatten each into a small round. Cook 3 to 4 minutes per side until golden and crisp. Transfer to a paper towel-lined plate.
- In a small bowl, stir together the Greek yogurt, lemon juice, remaining minced garlic, and remaining salt until smooth.
- Place a small dollop of garlic yogurt sauce on each warm fritter. Set one olive ring in the center of the sauce to form the eyeball.
Extra Tips
Squeeze the zucchini very well so the fritters hold their shape and stay crisp. Make the batter just before frying for best texture. The olive rings stay put best if the sauce is thick. Leftovers reheat well in a dry skillet over low heat for a few minutes.Course: Appetizer Cuisine: Mediterranean Equipment: Box grater, Large mixing bowl, Large skillet, Small bowl
