70+ Appetizer Recipes & Party Pleasers

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Easy Appetizers Can Be Impressive, Prosciutto Wrapped Grissini Breadsticks For A Tasty Treat

I’m always on the lookout for new hors d’oeuvre recipes and this list is going to keep me busy (and guests smiling). This Recipe Hit List is a packed bunch of crowd pleasing appetizers that I’ve handpicked from around the ‘net: some easy (some fussy), some cheesy, some healthy (some not!), some hot (some cold)–I’m confident you’ll find a few new favorites in this collection.

==> Don’t miss the packed list of Bonus items at the bottom of this page, you’ll find a separate list for dips, meatballs, chicken wing recipes, tips for making a cheese board and more–all perfect for entertaining. I’ll update the list again next year so you may want to bookmark this page .

Recipes

*Note: Descriptions below are quotes from the websites

1. Chipotle Pork Quichelettes: The butter really is the star in these quichelettes. It’s important to use a butter that you love the flavor of, because it makes all the difference in the crust. The butter makes the quichelette crust buttery and flaky so that it melts in your mouth. The quiche filling has a wonderful smoky flavor with just a bit of a kick from the ground chipotle chili. These quichelettes are so good that you may just want to skip the meal altogether and fill up on appetizers! Recipe from La Fuji Mama.
2. Recipe: Spinach and Feta Triangles: I read through a handful of recipes, all calling for similar ingredients, but with different spices to liven up the dish. I concocted my own version, and made little appetizer-sized pies. They’re perfect for freezing and reheating a few to supplement a meal, or to serve as appetizers. Recipe from A Bushel Of What?
3. Gougères: A Recipe for French Cheese Puffs: The best thing about this recipe, aside from being easy to make from ingredients one normally has on hand, or that are easily found (except aged, extra-vieille Mimolette, on New Year’s Day, if you live in Paris), is that they can be made earlier in the day, which is a good thing for those of us who like to take a break before our guests arrive, and relax for a moment. Recipe from David Lebovitz.
4. Homemade Baked Egg Rolls: These egg rolls are crazy-easy to make, and definitely a crowd pleaser. I brought them to a recipe swap and when I looked at the table a few minutes after everyone had started eating, they were GONE. Recipe from Joyful Abode.
5. Party Food! Pizza in a Bite: Pizza bites are awesome party food. This recipe makes three trays which means you can pop them in the freezer and always have a quick appetizer on hand. Although, they are usually so popular that you’ll wind up baking all three trays in one night! When you are planning to make these grab a package of three disposable pie tins from the bakery aisle at the store, they are cheap and they will keep you from having to waste all of your good pie plates in the freezer. Recipe from Chaos In The Kitchen.
6. Almond Cheddar Appetizers Recipe: I always try to have a supply of these on hand in the freezer. If guests drop in, I just pull out and reheat some. You can serve them as a snack, for brunch or along with a lighter lunch. Recipe from Taste Of Home.
7. Puff Pastry Meatball Marinara Bites: I came up with this little idea thinking it would be a quick and easy fix for all of those holiday parties we have coming up. Originally, I just made six of them (the beauty of this recipe is that you can just as easily make six as you can sixty) and as I finished up the photographs I found my husband and my son waiting like vultures, drawn by the aroma. That plate emptied out quick as a wink and I was urged to make more, which I did. Those disappeared just as fast. I made more again…those were gone as well. What began as an appetizer idea ended up being supper. Fair warning, that package of mini pastry shells comes with twenty four for a reason. You’ll need that many. Recipe from Southern Plate.
8. Crabmeat-Avocado Quesadillas: This recipe makes individual two-bite hors d’oeuvres, but you can make a full-sized quesadilla and simply cut it into wedges after frying—not as pretty, but quicker. Recipe from Fine Cooking.
9. Brie en Croute: Puff pastry wrapped brie. Recipe by Paula Deen.
10. Chipotle Bacon-Wrapped Shrimp: Serve this appetizer at your next party to get things started with a kick. Recipe from Rachael Ray.
11. Shrimp Rillettes: Rillettes are a rich, pâté-like spread served cold as an appetizer on bread or toast. To do ahead, freeze rillettes in jars or ramekins up to three weeks before giving. Make sure to place jars in freezer-weight plastic storage bags, or wrap ramekins well in foil before freezing. Thaw in refrigerator overnight. Include a French baguette or assorted crackers with the rillettes for serving. Recipe from Delish.
12. Tomato-Pesto Appetizer Tarts: 5-In-1 Cookie and Appetizer Dough is a perfect solution for busy schedules. This one basic dough can be changed to make five different cookie and appetizer recipes. Because the dough can be refrigerated (or frozen), it’s convenient to bake whenever guests drop in unexpectedly. Recipe From Wilton. See Homemade Pesto Recipes & Tips for the pesto filling.
13. Smoked Salmon Spread: Recipe from Ina Garten, Food Network.
14. Deviled Eggs: Recipe and tips from Tipnut.
15. Pimento Cheese: This delicious spread of sharp cheddar cheese and sweet roasted red peppers is all but ignored outside of the South. It is available as a mass-produced food in supermarkets but many southerners have their own recipes for this spread. My favorite version forgoes the traditional jarred pimentos in favor of freshly roasted red peppers. Recipe from Lottie And Doof.
16. Stuffed Mushrooms: The filling is creamy and delicious, and the addition of cayenne pepper gives these a surprising kick at the end of the taste. I also love these because they can be prepped and stuffed in advance, and then baked when needed, which makes them perfect for entertaining! Recipe from Annie’s Eats.
17. Lemon-Parsley Gougeres: Recipe from Martha Stewart.
18. The Perfect Party Snack: Bacon Bites: The original recipe was an older one, and needed a little rearranging and updating, but the concept was brilliant. Spread cream cheese on soft bread, roll it up, wrap it in bacon, and bake. Recipe from King Arthur Flour.
19. Chicken Parm Bites Stuffed with Mozzarella: I decided to use a ground chicken mixture to encase the little mozzarella balls and then coated the balls in panko so they would be crispy on the outside like chicken parm! Then I served them with a marinara dipping sauce. Recipe from Cake, Batter and Bowl.
20. Miniature Napoleons with Eggplant Creme: Fancy appetizer from VeganYumYum.
21. Bacon Wrapped Water Chestnuts: This recipe is so easy to make, is super affordable, and trust me, it is a real crowd favorite. Recipe from The Comfort Is Always Here.
22. Baked Brie with Rosemary, Almond & Cherries: Recipe from fresh365.
23. Deep-Fried Risotto Balls – Recipe: Although arancini are traditionally street food, you could serve them as a passed appetizer at a party, or a fairly filling first course. And although they are a bit labor intensive, you can prepare everything the day before so all you have to do at showtime is the actual rolling in breadcrumbs and frying. Found at Herbivoracious.
24. Crunchy Zucchini Rounds With Sun-Dried Tomatoes and Goat Cheese: Makes 8 servings (serving size: 3 rounds). Recipe from Health.com
25. Crispy Fried Wontons: So simple and makes a great afternoon or evening snacks. Recipe from Cooking Etcetera
26. Spicy Banana Zucchini Balls: These snack/appetizers are spicy with just the right amount of sweetness from the banana and honey. I would like to try this with a banana curry sauce as a dip. Recipe from Cafe Nilson.
27. Crisp Onion Samosa: I experimented a great deal, making one samosa at a time. After three trials, the stuffing came out perfect. The dough was perfect from the start. Recipe from When Mia Cooks.
28. Mini Brie Bites: I hesitated to post this because it’s soooo simple. So easy it’s almost like cheating. It’s also soooo yummy and perfect for a quick last minute appetizer. And with all the parties and get-togethers coming up during the holidays, anything quick and easy is good by me. Recipe by She Wears Many Hats.
29. Tapenade: Tapenade is seriously savory, salty business. Think of it as a kind of pate made with black olives—with some anchovies, capers, and olive oil thrown in for good measure. Some recipes for this Provencal spread include lemon juice. Some are a extra pungent from the addition of a little tuna and mustard powder. Recipe from The Hungry Mouse.
30. Stuffed Jalapeno Peppers: These peppers are delicious and addicting! If each one of these stuffed peppers was wrapped in bacon then I would have felt guilty about going back for thirds fourths. Instead the one slice divided between the 6 stuffed peppers satisfied my bacon tooth. The filling was creamy and had the right amount of heat. Recipe from Natalie’s Killer Cuisine.
31. Couscous and Chickpea Tartlettes: Recipe found at Palachinka.
32. Crab Rangoon & Peach Sauce: You can make about 50 of these for about $5, which is a lot cheaper and tastier than any restaurant version that I’ve had. The cold and a little tart peach sauce is the perfect compliment. Enjoy! Recipe from Gourmet Mom On The Go.
33. Olive Tomato Squares: Yield: Makes 24 hors d’oeuvres. Recipe from epicurious.
34. Pretzel Bites with Cheddar and Country Ham (aka “American Prosciutto”): These pretzel bites freeze beautifully, so don’t be afraid to make the full batch and freeze any leftovers for tailgating, snacking while waiting for trick-or-treaters, holiday entertaining, PMS, serving as an alternative to grilled cheese for Soup Night, keeping your hands warm and rewarding pets. Recipe from Ezra Poundcake.
35. Sage And Chicken Liver Pate: This recipe for sage and chicken liver pâté serves approximately 16 as an appetizer. It’s excellent served on sprouted grain or sourdough toast points, with apples and grapes or alongside naturally fermented cornichons. It also makes a good addition to the holiday table. Recipe from The Nourished Kitchen.
36. Pumpkin Butter Crostini with Walnut Goat Cheese: Here is a recipe I put together this weekend for a sweet and savory crostini using homemade pumpkin butter and marinated goat cheese. I was really happy with how it turned out and plan on making it again as an appetizer or a Fall party snack. Recipe from Looks Good To Me.
37. Mushroom Croustades: The “cups” which are often referred to as “croustades” in other recipes and are little bread cases made with round slices of soft white bread that are pressed into tiny muffin tins and slowly roasted so they hold their cup-like shape. Filled with a creamy, herb-flavored mixture based on the classic mushroom “duxelles”, they are an elegant cocktail horse d’oeuvre that requires very little labor. Recipe from Laura’s Best Recipes.
38. Spinach-Cheese Swirls: Recipe from Pepperidge Farm.
39. Crispy Marinated Mozzarella: First, I marinated sliced mozzarella in a mixture of olive oil, dried basil and fresh garlic. Next, I dipped each slice in flour, then egg and finally a panko/dry bread crumb mixture and fried until golden brown. The result was crunchy, melty, garlicky goodness. Recipe from Life’s Ambrosia.
40. Southwestern Eggrolls: They were soooooooooo yummy. Just like any restaurant you would go to. I made two dips to go along with them Spicy Sour cream and creamy avocado. Recipe from The Hungry Housewife.
41. Emergency Appetizer: Goat Cheese Tarts: These tarts use one of my favorite cheater ingredients, phyllo dough shells. Recipe from Figs, Lavender And Cheese.
42. Spicy Rice Balls: They are easy to make, very economical AND they are so delicious. They are crispy on the outside and soft on the inside. The lime leaves are really the key for these rice balls. You can roll them up and freeze them until you are ready to fry. I like to use jasmine rice because they are fragrant and a little softer than other rice without being too sticky. Recipe from Jam’s Thai Food And Cooking Blog.
43. Ricotta Spinach Cups – A Gorgeous Little Appetizer: They can also be used as appetizers for any party. Guests will adore these and most of the work can be done ahead. Pre-bake the wrappers and store them in an airtight container once cool. Make the filling and chill in the fridge until ready to serve. These are good hot or room temperature. Recipe from Eating Well Living Thin.
44. Marinated Cheese: This appetizer looks much more labor-intensive than it actually is, making it ideal for dinner parties or the holidays. Of course, you can make as much or as little as you like, so don’t rule it out as an “at home” dish, either. If you celebrate Christmas, you can make this dish especially festive by adding chopped red pimentos to complement the green onions. Recipe from Blue Jean Gourmet.
45. Sherried Mushroom Cups Appetizer: We were recently asked to bring an appetizer to a birthday celebration and brought these savory sherried mushroom bites. They’re delicious and satisfying without being too filling. They’re easy to make and travel well. Recipe from Chez Maggie And Jeff.
46. Prosciutto-Wrapped Greens: This is a great appetizer! So easy and so good, these pretty bundles can be assembled in minutes. Recipe from Tomatoes On The Vine.
47. Hanky Pankies: Hanky Pankies are one of my go-to foods for parties. Why? Because they’re easy and they can be made ahead and kept in the freezer until needed. They’re also one of the first things to disappear from the food table every time I make them. With the holidays approaching, you can be sure that I will have at least two gallon baggies of these in my freezer at all times. Recipe from The Other Side Of Fifty.
48. A Prized Family Appetizer — Cherve’: Whenever I host a family get-together, it’s one of the first things that my niece and son scans the buffet table for. I have no idea how my mother spelled this cream cheese spread, but she called it “SHARE-VEE”. I don’t even know where Mutti got the recipe, but it’s gold, I tell you. For the sake of a recipe name, I will call it Cherve’. I served this at my Oktoberfest party, and it was a hit…as always. Recipe from A Feast For The Eyes.
49. Chipotle Chicken Cups: It’s been my appetizer “default” for many years, and is always a crowd-pleaser. Truly! I’ve never thrown or been to a party where each of these did not disappear!! So if you’re looking for classy, charming presentation with big flavor and minimal prep — these chipotle chicken cups are for you! Recipe from Gimme Some Oven.
50. Recipe: Kenny Lao’s Rickshaw Dumplings: Kenny, who owns Rickshaw Dumpling Bar in New York, cooks a mean dumpling and I felt like I was in great hands for my tutorial. We worked together to write up a recipe — as Kenny says, dumplings are not an exact science — with the hope that you might give it a whirl. Wouldn’t tonight would be a good night for dumplings? Found at The Kitchn.
51. Chinese Scallion Pancakes: A great party appetizer when served with a dipping sauce. They can be made ahead, wrapped in foil and heated up in the oven. From Black Girl Chef’s Whites.
52. Mediterranean Stuffed Mushrooms: These are a nice light vegetarian version that would be great at any get together. From Aggie’s Kitchen.
53. Salmon Puff Tarts: Puff pastry tarts filled with dill cream, smoked salmon and butter fried shallots! From ChatN’chow.
54. Stuffed Piquillo Peppers: The spicy smokiness of the Piquillos is a fantastic foil for the creaminess of the goat cheese. Because they arrive already roasted and peeled, the Piquillos are exceptionally easy to work with. From The Splendid Table.
55. Apple Sausage Balls: They’d be great for holiday entertaining, either served with a brunch or as an appetizer. From Stolen Moments Cooking.
56. Avocado Fries: Crunchy on the outside, soft and creamy on the inside… I dusted them with a little parmesan cheese, which was so unnecessary. But wow. From Circle B Kitchen.
57. Angels On Horseback: Briny, minerally oysters just barely cooked, surrounded by smoky bacon and lightened with the zing of fresh lemon juice. From Simply Recipes.
58. Sweet & Savory Prosciutto Cups: Delicate, sweet & salty little bundles of deliciousness I tell you! From Wenderly.
59. Jalapeno & Cheese Stuffed Olives: This recipe calls for jalapeno stuffed olives, which may be difficult to find. Instead, feel free to use pimento stuffed olives or plain pitted olives (green or black). From Joelen’s Culinary Adventures.
60. Hoisin & Honey-Glazed Chipolatas: They smell gorgeous – salty and sweet. From Greedy Gourmet.
61. Herb Butter Mushrooms With Smoked Mozzarella: Plump stuffed garlicky mushrooms topped with mozzarella cheese and grilled under the broiler until just done. From Purple Foodie.
62. Balsamic and Thyme Roasted Portabella Mushrooms: If you want to go above and beyond, stuff the centers with a little bit of goat cheese after they come out of the oven. From Craftzine.
63. Parmesan Crusted Baked Zucchini Sticks: The zucchini sticks were tasty by themselves but they were even better when dipped in the marinara sauce. From Closet Cooking.
64. Prosciutto Rolls: Recipe from Saveur.
65. Whipped Brie Puffs: Light, fluffy and just a little bit sweet, but decadent and rich at the same time. From Sugarlaws.
66. Bacon Pinwheels: They are so cute! And tasty! And full of bacon and cheese! From Buns In My Oven.
67. Spinach Fillo Cups: The inspiration for this recipe is a traditional Greek spanakopita, or spinach pie, that’s typically served as a triangle of fillo stuffed with spinach and cheese or as a large pie cut into squares. From Fete & Feast.
68. Herbed Olives: Dried herbs and crushed garlic dress up your favorite olives. Recipe from Eating Well.
69. French Onion Soup Stuffed Mushrooms: You’ll love these! Make them for a Thanksgiving appetizer or (fast forward!) holiday party. Watch them disappear before your eyes. From The Pioneer Woman.
70. One Bit Pepperoni Pizza Puffs: Light, fluffy puffs of filled with melty italian cheeses and mini pepperoni that you can dip in marinara sauce and pop right into your mouth. From The Family Kitchen.
71. Hot Caprese Dip: You only need three ingredients to make this fabulous snack! From How Sweet It Is.
72. Popcorn Chicken: It is simply chicken breasts cut into little bite-size pieces, dredged in seasoned flour and fried until golden. From Life’s Ambrosia.
73. Sweet Roasted Tomato Bruschetta: Yields about 3 – 4 cups of topping. Can be cut in half. From The Nourishing Gourmet.
74. Baked Vegetable Egg Rolls: The egg rolls were extremely easy to make and took no time at all. From For The Love Of Cooking.

Bonus Recipes & Tips

• How To: Creating A Cheese Board
• 101 Simple Appetizers in 20 Minutes or Less
• 50 Easy Toast Toppers
• 24 Delicious Dip Recipes
• 20 Chicken Wing Recipes
• 16 Meatball Recipes