Home Recipes Meal Types Appetizers
ByLara Eucalano and Lisa Kaminski
Taste of Home's Editorial Process
Updated: May 06, 2024
Start the party right with easy hors d'oeuvres. These bite-sized treats can be made in a flash and look oh-so-fancy.
1/48
Cucumber Party Sandwiches
This is one of my favorite easy hors d’oeuvres. We have lots of pig roasts here in Kentucky, and these small sandwiches are perfect to serve while the pig is roasting. —Rebecca Rose, Mount Washington, Kentucky
Go to Recipe
2/48
Shrimp in Phyllo Cups
I almost didn’t make these appetizers for last year’s Christmas party because I was running out of time, but I knew they’d be a tasty hit. Simple to make, the cups have few ingredients and look beautiful on the plate—very gourmet! This turned out to be one of the night’s favorites, and they just flew off the plate. —Terri Edmunds, Naperville, Illinois
Go to Recipe
3/48
Cranberry Endive Hors d'Oeuvres
You can pack a lot of flavor into elegant hors d’oeuvres just by using the right combination of ingredients. I created this blue cheese filling for a holiday gathering and everyone loved it. —Margee Berry, White Salmon, Washington
Go to Recipe
4/48
Meatballs with Chimichurri Sauce
This South American condiment, featuring fresh cilantro and parsley, is more than just a sauce for tossing with meatballs. You’ll want plenty for extra dipping. —Amy Chase, Vanderhoof, British Columbia
Go to Recipe
5/48
Cheese-Stuffed Cherry Tomatoes
“They’re easy to fix as an appetizer or salad,” says Mary Lou, a Florida native. “It’s impossible to eat just one.”
Go to Recipe
6/48
Brie Appetizers with Bacon-Plum Jam
Among my friends I’m known as the pork master, because I love to cook just about every cut there is. These appetizers combine soft, mild Brie cheese with a sweet-sour bacon jam that has a touch of Sriracha sauce. —Rick Pascocello, New York, New York. Here are a few tips for making baked brie with jam.
Go to Recipe
7/48
Cranberry-Fig Goat Cheese Crostini
The blend of flavors in the crostini makes for absolutely scrumptious hors d’oeuvres. —Barbara Estabrook, Rhinelander, Wisconsin
Go to Recipe
8/48
Cheese Puffs
“I found this recipe in one of my mother’s old cookbooks and updated the flavor by adding cayenne and mustard,” recalls Jamie Wetter of Boscobel, Wisconsin. “Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!”
Go to Recipe
9/48
Bacon-Encased Water Chestnuts
My husband and I do lots of entertaining and always start off with appetizers like these tempting morsels.—Midge Scurlock, Creston, Iowa
Go to Recipe
10/48
Sweet Pea Pesto
I made a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas
Go to Recipe
11/48
Asparagus Wraps
Asparagus makes lovely finger food, especially wrapped in pastry and tasty filling. Easily assembled, it’s perfect for weeknight noshing or something a little fancier for entertaining. —Linda Hall, Evington, Virginia
Go to Recipe
12/48
Rosemary Veal Meatballs
These savory appetizer meatballs, seasoned with rosemary and garlic, get a touch of sweetness from chopped golden raisins. They will be a hit at your next gathering. —Rhonda Maiani, Chapel Hill, North Carolina
Go to Recipe
13/48
Best Deviled Eggs
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia
Go to Recipe
14/48
Pumpkin Pinwheels
Cream cheese, mozzarella and roasted red peppers make these pumpkin-shaped pinwheels devilishly delicious. They were a hit at my last Halloween party. —Anndrea Bailey, Huntington Beach, California
Go to Recipe
15/48
Artichoke Phyllo Cups
I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! —Neel Patel, Champaign, Illinois
Go to Recipe
16/48
Crumb-Topped Clams
In my family, it wouldn’t be Christmas Eve without baked clams. They’re easy to make and always a hit. —Annmarie Lucente, Monroe, New York
Go to Recipe
17/48
Shrimp Salad Appetizers
These refreshing hors d’oeuvres have gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. —Solie Kimble, Kanata, Ontario
Go to Recipe
18/48
Seafood-Stuffed Mushrooms
Ever since I found this hors d’oeuvres recipe in a magazine years ago, these seafood-stuffed mushrooms have been making my family and friends merry every Christmas. —Harriet Stichter, Milford, Indiana
Go to Recipe
19/48
Patatas Bravas
Patatas bravas (which means “spicy potatoes”) is the ultimate Spanish comfort food. Served tapas-style, the crispy potatoes and smoky sauce are difficult to resist. Add a drizzle of garlic aioli for a richer flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Go to Recipe
20/48
At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California
Go to Recipe
21/48
Bacon-Wrapped Smokies
These cute little bacon-wrapped smokies are finger-licking good. They have a sweet and salty taste that's fun for breakfast or as an appetizer. —Cara Flora, Kokomo, Indiana
Go to Recipe
22/48
Brie-Leek Tartlets
My family is picky, but everyone loves these little bites. I make dozens of them at a time because they’re gone the second I turn my back. —Colleen MacDonald, Port Moody, British Columbia. Check out this quick and easy pumpkin baked brie recipe.
Go to Recipe
23/48
Smoked Pimiento Cheese Crostini
Pimiento cheese has long been a favorite in our family, so these bite-sized hors d’oeuvres are a treat! I add Worcestershire sauce and hot sauce to give them a little kick. Caramelized onions create another layer of flavor. You can make the cheese and onions three to five days in advance; they store well. If you need to save time, you can use premade jalapeno pimiento cheese. —Caitlyn Bunch, Trenton, Georgia
Go to Recipe
24/48
Party Pesto Pinwheels
I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. —Kathleen Farrell, Rochester, New York
Go to Recipe
25/48
Air-Fryer Bacon-Wrapped Asparagus
I serve this air-fryer bacon-wrapped asparagus with grilled meat and sliced fresh tomatoes for a wonderful meal. —Trisha Kitts, Dickinson, Texas
Go to Recipe
26/48
Mushroom Puff Pastry Hors d'Oeuvres
These mushroom puff pastry bites make the perfect finger food. I even freeze them for a quick appetizer for unexpected guests. — Marion Ruzek, Jeffersonville, Indiana
Go to Recipe
27/48
Shrimp Tart Hors d'Oeuvres
Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. —Gina Hutchison, Smithville, Missouri
Go to Recipe
28/48
Bacon Cream Cheese Pinwheels
It's hard to resist a crescent roll, bacon and cream cheese in one bite! Kids, friends, everyone will scarf these cream cheese pinwheels down. Now I bake a double batch whenever we have a get-together. —Krista Munson, Sharpsburg, Kentucky
Go to Recipe
29/48
Pork Satay
Cilantro layers on the freshness, while the sesame oil and Thai chili sauce add Asian flavors that pair perfectly with peanut butter. —Taste of Home Test Kitchen
Go to Recipe
30/48
Spinach-Artichoke Stuffed Mushrooms
I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It’s an impressive party appetizer yet comes together so easily. —Amy Gaisford, Salt Lake City, Utah
Go to Recipe
31/48
Crisp Caraway Twist Hors d'Oeuvres
This appetizer is always a hit when I serve it on holidays or special occasions. The flaky cheese-filled twists (made with convenient puff pastry) bake to a crispy golden brown. When our big family gets together, I make two batches of these hors d’oeuvres. —Dorothy Smith, El Dorado, Arkansas
Go to Recipe
32/48
Shrimp Corn Cakes with Soy Mayo
Feel free to add hot sauce to the dip that accompanies these savory corn cakes. —Katty Chiong, Hoffman Estates, Illinois
Go to Recipe
33/48
Caprese Skewers
Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
Go to Recipe
34/48
Sausage Chive Pinwheels
These spirals are simple to make but look special on a buffet. Our guests eagerly help themselves—sometimes the eye-catching pinwheels don't even make it to their plates! —Gail Sykora, Menomonee Falls, Wisconsin
Go to Recipe
35/48
Chicken Piccata Meatballs
The classic chicken piccata entree is my favorite dish, but I wanted another way to have all the same flavors. These chicken piccata meatballs are the perfect solution, whether served alone or with a sauce like marinara or buffalo! Serve over buttered noodles if you’d like, or stick toothpicks in them for appetizers. —Dawn Collins, Rowley, Massachusetts
Go to Recipe
36/48
Crab Wonton Cups
These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can add them to your list of holiday hors d’oeuvres as well. They’re true crowd-pleasers. —Connie McDowell, Greenwood, Delaware
Go to Recipe
37/48
Brie Cherry Pastry Cup Hors d'Oeuvres
Golden brown and flaky, these bite-sized puff pastries with creamy Brie and sweet cherry preserves could easily double as a scrumptious dessert. —Marilyn McSween, Mentor, Ohio
Go to Recipe
38/48
Prosciutto Shrimp with Tropical Mango Salsa
Go to Recipe
39/48
Crab Crescents
This recipe is so good, no one will guess how quickly you put it together. These little bites are delicious and decadent! —Stephanie Howard, Oakland, California
Go to Recipe
40/48
Ham and Cheese Puffs
These tasty little bites go over well with kids. They're also delicious with soups or as party appetizers. —Mrs. Marvin Buffington, Burlington, Iowa
Go to Recipe
41/48
Cucumber Canapes
I always get requests for the recipe for these canapes whenever I serve them. They're delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. —Nadine Whittaker, South Plymouth, Massachusetts
Go to Recipe
42/48
Chive Crab Cakes
These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. —Cindy Worth, Lapwai, Idaho
Go to Recipe
43/48
There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington
Go to Recipe
44/48
Puff Pastry Christmas Palmiers
Palmiers (pronounced palm-YAY) come from France. They're usually sweet, but to make them savory, I swirl in pesto, feta and sundried tomatoes. —Darlene Brenden, Salem, Oregon
Go to Recipe
45/48
46/48
Cranberry Brie Pecan Pinwheels
This recipe is a twist on baked Brie. My family always requests these during the holidays. They are delicious and make the kitchen smell amazing! —Jacquie Franklin, Hot Springs, Montana
Go to Recipe
47/48
Teriyaki Salmon Bundles
If you're bored with the same old appetizers, give this one a try. I serve the little salmon bundles on skewers for easy dipping. Standing the skewers in a small vase filled with table salt creates a festive presentation. —Diane Halferty, Corpus Christi, Texas
Go to Recipe
48/48
Crab Phyllo Cups
I always like a dot of chili sauce on top of these easy hors d’oeuvres. If you’re out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, Arizona
Go to Recipe
Originally Published: November 13, 2018
Author
Lara Eucalano
Lara has been an editor for Taste of Home since 2018. Prior to her work in food and lifestyle publishing, she spent nearly a decade in the world of marketing as a brand storyteller. In her personal life, Lara runs the world's smallest farm, comprised of several raised beds and a flock of demanding chickens.
Read More
Author
Lisa Kaminski
Lisa is a former editor of Taste of Home and a fantastic baker. During her tenure, she poured her love of all things sweet (and sometimes savory) into Taste of Home’s Bakeable community. She also tested ingredients and kitchen gear. Today, Lisa continues to share her passion for baking and embroidery on her blog Cabin in the City.
Read More