Dazzling Gourmet Hors d'Oeuvres
Get the party started with these impressive, savory appetizers.
Cream Cheese-and-Olive Biscuits With Olive-Parsley Spread
Satay is an Indonesian version of kabobs: thinly sliced marinated meat grilled on a skewer and served with peanut sauce.
Pork Tenderloin Crostini
These delectable open-faced Pork Tenderloin Crostini offer a kick with each bite plus a striking presentation thanks to the Cranberry-Pepper Jelly on top.
Pepper Jelly-Goat Cheese Cakes
Use red or green pepper jelly for these delightful hors d'oeuvres, or a mix of both for creating a festive Christmas-hued plate.
Grits Crostini takes a Southern twist where toasted bread is replaced with grits. We top these bite-size appetizers with Caramelized Apples and Onions.
Pick up brisket and sauce from your favorite barbecue joint to save time making these Southern shooters.
All the iconic flavors of this Southern stew are skewered together into bite-size Grits-and-Gumbo Tarts.
Mini Crab Cakes with Pineapple-Cucumber Salsa
These crowd-pleasing Mini Crab Cakes with Pineapple-Cucumber Salsa make impressive small bites for your hoilday féte.
Chicks in a Blanket
Dough-wrapped chicken-apple sausages are best fresh from the oven, so bake one batch at a time and serve warm.
Pumpkin-Carrot Soup Shooters with Coconut Cream
Serve this delightful hors d'oeurve in glass votives or demitasse cups. Its savory-sweet, slightly spicy flavor is to die for.
Smoked Salmon Crostini
Smoked salmon is always a welcome addition to an elegant appetizer table. Get a head start on your party preparations by making this salmon mixture early in the day.
Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli
Party-starting crab cakes are surprisingly quick to prepare when using canned lump crab meat. Prepare the morning before the party, refrigerate, and bake just before serving.
Vietnamese Rolls with Peanut Dipping Sauce
Crunchy vegetables pair with hoisin-seasoned chicken in this refreshing roll. You can make the sauce and chicken mixture a few hours ahead, but assemble the rolls just before serving so that they don't dry out.
Cheesy Caramelized Onion Flatbreads
Cheesy Caramelized Onion Flatbreads deliver as a flavorful appetizer. We like the mix of cheeses and black sesame seeds in these tasty snacks.
Bacon-Wrapped Potatoes with Queso Blanco Dip
You can keep the queso blanco warm in a fondue pot or 1-qt. slow cooker. These are hearty, and would be a winner for a tailgate too.
Prosciutto, Mango, and Parmesan Salad
A classic combination of sweet, sour, and salty tastes. Substitute sliced ham for the prosciutto, if desired.
Sweet Potato Ravioli with Lemon-Sage Brown Butter
Try this wonton twist on ravioli as a knife-and-fork hors d'oeuvre. You can prepare the ravioli up to one day in advance; sauté in lemon-sage brown butter just before serving. Or freeze on a baking sheet until firm, transfer to an airtight container, and store frozen up to four weeks.
Smoked Salmon Mousse Canapés
Spread the love for your favorite seafood at your next party with crowd-pleasing Smoked Salmon Mousse Canapés.
Shrimp Martinis with Napa Cabbage Slaw
Impress your guests by serving coconut shrimp over slaw in festive martini glasses. You'll be the talk of the town.
Four-Layer Cheese Loaf
To make two loaves, use two(7- x 3-inch) loafpans. Mix ingredients as directed; divide mixtures in half, and follow layering procedure for each loaf.
Mini Beef Wellingtons
Mini Beef Wellingtons make an impressive presentation and will be a huge hit with party guests. We love the fresh rosemary and flaky puff pastry of these little bites.
Dress up plain olives in this cocktail party staple. Honey, lemon, rosemary, and toasted cumin are an irresistible combination.
Bacon-wrapped Shrimp with Basil-Garlic Stuffing
The name says it all. What's better than bacon? Shrimp wrapped in bacon and stuffed with Parmesan cheese, basil, and garlic. Serve these delectable appetizers in soup spoons for over-the-top presentation.
Blue Cheese Crostini with Balsamic-Roasted Grapes
Keep this recipe in your back pocket to use as your go-to for last-minute company. You can also serve the grapes with chicken or pork in lieu of a sauce. Or toss them in salads.
Chicken Sausage Puffs with Creamy Mustard Dipping Sauce
This 5-ingredient appetizer is simply irresistible. Plus, they're the perfect size for popping into your mouth, so we'll bet you can't eat just one!
Ceviche de Camaron (Shrimp Ceviche Cocktail)
Although a classic ceviche has raw fish that's been marinated in fresh lime juice long enough to "cook" the fish, this party version features cooked shrimp that's served in a vegetable and lime juice mixture.
Shanghai Spring Rolls with Sweet Chili Sauce
Fill restaurant-style spring rolls with shrimp and pork for your dipping pleasure. You can fry them in advance, keeping the rolls warm in the oven before guests arrive. If you're serving as a first course, plate two rolls over lettuce leaves with a single serving of sauce.
Tortilla chips serve as the base for mashed avocado, micro greens and seared scallops. These elegant appetizers surely won't disappoint at your next gathering.
Beef Tenderloin with Garlic-and-Merlot Jam
Beef Tenderloin with Garlic-and-Merlot Jam lends a touch of elegance to an appetizer spread at that special celebration.
Oysters with Mignonette Ice
Serving oysters on the half shell with a little scoop of the frozen red wine mixture adds both flavor to the oysters and color to your presentation.
Pancetta Crisps With Goat Cheese and Pear
Start with only 5 ingredients to make this simple and elegant appetizer that's a guaranteed crowd pleaser.
Broiled Shrimp with Buttermilk Rémoulade
If preboiled shrimp and cocktail sauce is a standard starter at your holiday gathering, try these quick broiled shrimp with a spicy rémoulade dipping sauce--a homemade alternative that takes minutes, tastes much better, and is much lower in sodium. Like cocktail sauce, the rémoulade gets a pungent kick from prepared horseradish, though you could also try Creole mustard. We leave the tails on the shrimp for easy handling. Keep a small bowl next to the serving plate for discarded shrimp tails.