Appretivo Aprétif, Send Olives
While appetizers might not always get the spotlight, they often set the tone for the entire evening — offering guests their first taste of what’s to come. They’re the first thing everyone tastes, sees, gathers around, and often fill up on — which makes them the perfect opportunity to surprise and delight. Lately, we’ve seen a wave of couples (and their creative caterers and planners) embracing unexpected presentation styles and inventive food styling that goes far beyond the usual canapé. Think: crudités in vintage coupes, towering stacks of bread and butter, and eggs served on silver spoons like little edible sculptures. Ahead, we’ve rounded up some of the most unique (and tasty) wedding appetizers — plus showcasing all the creative, theatrical ways they’re being served.
Slutty Cooking, Studio Schamaus
Silver-Plated Crudités
Forget your average veggie platter. These arrangements elevate the humble crudité to centerpiece status—served in coupe glasses, tiered trays, and ornate silver vessels. From carved radish flowers to ice-chilled carrots and gem lettuce fronds nestled in creamy dips, this setup is all about drama and decadence. Whether displayed as towers, tiers, or sculptural installations, the message is clear: vegetables, but make it opulent.
Giovanna Cury, Laszlo Marie Badet, Laszlo Marie Badet,
Studio Schmaus, Giovanna Cury, Laszlo Marie Badet
Spooned Eggs
There’s something quietly elegant about half an egg served on its own silver spoon. Whether soft-boiled, topped with mousse, or piped with pea purée, these bite-sized beauties feel ceremonial—especially when arranged on mirrored trays or polished silver. The humble egg, but make it wedding-worthy.
Herrlich Dining, Sarah Pritchard, Herrlich Dining
Cheese-Scape
Cheese boards are out, cheese-scapes are in. From wheels of Parm cracked open like chests to carefully perched wedges on minimalist pedestals, these displays treat dairy like high art. Some take a vertical approach—stacked and statuesque—while others go horizontal, laying out entire cheese-scapes across long tables with clusters of grapes, nuts, and floral accents. It’s equal parts centerpiece and snack—decadent, slightly absurd, and undeniably chic. Guests graze, linger, and, of course, photograph.
Formaje, Omer Gilony, Giovanna Cury,
Herrlich Dining, Robin Anne, Alice Mahran
Cornichon Towers
Who needs florals when you’ve got fermented flair? These towering stacks of cornichons, gherkins, and pickled vegetables are taking over the appetizer table—sculptural, unexpected, and just the right amount of absurd. Whether styled as mini topiary trees or full-blown dill monoliths, they’re crunchy conversation starters that guests won’t stop snapping (or nibbling on).
Tiberi Club, Herrlich Dining, Antonella Tignanelli
Olive Coupes
Skip the toothpicks and bowls—these days, olives are getting the VIP treatment. Think coupe glasses stacked into champagne-tower-style displays, silver vessels glinting in candlelight, and perfect green globes arranged with almost sculptural precision. Whether served solo, spiced with citrus peel, or paired with pickled veg, it’s a salty, show-stopping bite that sets the tone before dinner even begins. Chic, efficient, and simple.
Hygee Creative, Grand Grazing, The Table New York
Herrlich Dining, Marina Leonova, Send Olives
Caviar & Chips
Call it elevated snacking or lowbrow luxury, but the caviar chip is having a moment. This unfussy pairing of potato chips, crème fraîche, and a dollop of caviar feels both cheeky and elegant — especially when served on silver or styled tableside, in an informal bar setting. Whether it’s DIY or passed on trays, this appetizer is salty, crunchy, rich, and surprisingly crowd-pleasing.
Marky's Caviar, Chandelier Event, Suea
The Bread Spread
No longer an afterthought, bread and butter have risen to centerpiece status. Think towering stacks of sliced brioche, sculptural mounds of softened butter, and crusty loaves displayed with the reverence of fine art. Whether it's piped into rosettes or served with salt flakes on mirrored trays, butter gets the full treatment — and bread follows suit. Laid out like a gallery installation or arranged in whimsical abundance, these spreads are as indulgent as they are intentional.
Carodiario Paris, Gosha Buro, Antonella Tignanelli
Sabato Amsterdam, Antonella Tignanelli, Herrlich Dining
