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Our 54 Best Hot Appetizer and Hors d'Oeuvre Recipes

Get things off to a tasty start with these hors d'oeuvres.
One of our favorite hors d'ouevres are these Turkish spice meatballs. This hot appetizer is perfect for your next party
Photo by Chelsea Kyle

Want to whet your guests' appetites with delicious hot appetizers and hors d'oeuvres? These tasty starters are a great way to kick off a game night, cocktail party, intimate dinner, or holiday feast. Here, discover 54 top-shelf recipes including cheesy dips, saucy meatballs, chicken wings, savory tarts, zesty poppers, and more.

  • One of our favorite hors d'ouevres are these Turkish spice meatballs. This hot appetizer is perfect for your next party
    Photo by Chelsea Kyle
    1/54

    Turkish Spiced Meatballs with Pomegranate Yogurt Sauce

    These Turkish meatballs are so juicy, light, and flavorful—not to mention easy—they'll be the star of any cocktail party you host. The yogurt sauce is extra pretty, thanks to a cup of tart pomegranate juice and a sprinkle of fresh pomegranate arils.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    2/54

    Figs-in-a-Blanket With Goat Cheese

    Spicy, honey-glazed figs and creamy goat cheese are baked in puff pastry in this fun vegetarian play on pigs-in-a-blanket.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    5/54

    Vegetarian Buffalo “Meatballs” With Blue Cheese Dip

    Forget about hot wings—these spicy "meatballs" combine white beans and mushrooms for a meatless take on your favorite party snack. Serve blue cheese dip and celery sticks alongside. 

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
    6/54

    Polenta Bites With Wild Mushrooms and Fontina

    Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and irresistible.

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  • Photo by Keirnan Monaghan and Theo Vamvounakis
    7/54

    Goat Cheese Croquettes With Spiced Membrillo

    Quince paste, sherry vinegar, Aleppo pepper, and fresh lemon juice come together to create the spicy filling in these flavorful croquettes that are also loaded with fresh goat cheese.

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  • Photo by Chelsea Kyle, Prop Styling by Jerri Joy, Food Styling by Anna Hampton
    8/54

    Carrot Tart With Ricotta and Almond Filling

    Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping appetizer.

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  • Photo by Chelsie Craig, Styling by Molly Baz
    11/54

    Fried Meatballs with Tahini Sauce

    Be sure to roll the meatballs firmly into the millet so that the tiny grains don't fall off during frying. When they're ready, sprinkle with salt and serve with tahini sauce. 

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    12/54

    Cauliflower-Carrot Cheesy Tots

    Cauliflower and carrot—in place of the usual potato—add sweet, vegetal flavor to this fun play on tater tots. Serve this hot appetizer with ketchup, sweet Thai chile sauce, or honey mustard. 

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  • Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich
    13/54

    Warmed Spiced Olives

    Got ten minutes to make hors d'oeuvres? Then you can pull together this warm, richly-spiced bowl of olives mixed with lemon zest, bay leaves, oil, and Aleppo pepper.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    14/54

    Crab Rangoon (Cream Cheese Crab Wonton)

    Shatteringly crisp wontons filled with cream cheese, fresh onion, tarragon, and crab are even better when you make them in the comfort of your own home. 

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  • Photo by Michael Graydon & Nikole Herriott
    15/54

    Seared Halloumi with Peanut Dukkah and Honey

    Sear squeaky, salty Halloumi cheese in a pan—it won’t melt, but will get a crisp golden crust—then douse in honey and a spicy nut and seed sprinkle and serve as an appetizer with flatbreads on the side. 

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  • Photo by Peden + Munk
    16/54

    Panisses With Sage Leaves and Lemon

    These fry-like chickpea fritters are best enjoyed hot, while their centers still have a custardy texture. Garnish with a few lemon wedges and sprigs of sage.

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  • Photo by Emma Fishman, Food Styling by Kate Schmidt
    17/54

    Boneless Buffalo Chicken "Wings"

    These fried and sauced chicken breast strips have all the spicy flavor of classic Buffalo wings, but without the hassle of bones. We can't get enough. 

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  • Photo by Alice Gao, Prop Styling by Alex Brannian, Food Styling by Diana Yen
    18/54

    Parsnip-Wrapped Devils on Horseback

    This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, blue cheese, and smoked almonds to pack so much savory flavor that no one will miss the traditional bacon.

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  • Photo by Ed Anderson
    19/54

    Cashew and Coconut Shrimp

    Go beyond shrimp cocktail at your next gathering. We love this upgraded combination of hot, juicy shrimp with a crispy coating and a zingy dipping sauce.

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  • Photo by Peden & Munk
    20/54

    Cheese Fondue With Beer and Bourbon

    Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.

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  • Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow
    21/54

    Clams Casino With Bacon and Bell Pepper

    A vinegary red bell pepper mixture cuts through the richness of this classic Italian-American appetizer for a bite that's salty, smoky, and sweet.

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  • Photo by Andrew Purcell, food styling by Carrie Purcell
    22/54

    Pigs-in-a-Blanket With Chorizo, Membrillo, and Manchego

    Chances are you've never had pigs-in-a-blanket that were quite this good: Spicy chorizo, sweet membrillo, and nutty manchego bring Spanish flair to everyone's favorite finger food.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    23/54

    3-Ingredient Buffalo Grilled Chicken Wings

    A simple Buffalo-style hot sauce delivers a big punch of flavor to these grilled wings. Brush a little sauce on the wings at the end of grilling for caramelized flavor, then toss them in more sauce before serving for full spicy saturation.

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  • Photo by Christina Holmes
    24/54

    Jalapeño Poppers With Smoked Gouda

    The moderate heat of jalapeños is a perfect counterbalance to this rich filling, a combination of cream cheese and smoked Gouda. The results are nothing like the breaded, deep-fried apps you get in sports bars.

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  • Tara Donne, food and prop styling by Diana Yen
    25/54

    Spanish Tortilla Bites with Winter Greens and Garlic

    The Spanish tortilla is not actually a tortilla at all—at least in the way most Americans understand the term. Instead, the tortilla is a large, delicious frittata of eggs and potatoes. This version is a great make-ahead, single-bite hors d'oeuvre to serve warm at a cocktail party.

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  • photo by Hirsheimer & Hamilton
    26/54

    Artichoke and Feta Tarts

    Puff pastry and jarred marinated artichokes make quick work of this impressive starter. If you prefer, swap out the marinated artichoke hearts for a drained canned or frozen artichoke hearts.

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  • Photo by Alex Lau, Food Styling by Sue Li
    27/54

    Broccoli and Garlic-Ricotta Toasts With Hot Honey

    Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish. If you don’t have ricotta, mix the mashed roasted garlic into mayonnaise instead.

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  • 28/54

    Gambas al Ajillo

    Translation: Garlic shrimp. Which explains why there’s a clove of garlic for every shrimp in this saucy dish. Ready in less than ten minutes, this is one of the easiest hot appetizer recipes you'll come across. 

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  • Photo by Michael Graydon & Nikole Herriott
    33/54

    Fried Squid With Aioli

    Masarepa, a type of precooked corn flour, and potato starch make this riff on calamari exceedingly crisp. Top the crunchy squid with basil leaves and serve with aioli.

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  • Photo by Andrew Purcell, food styling by Carrie Purcell
    34/54

    Pigs-in-a-Blanket with Hoisin and Scallion

    Fragrant five-spice powder, sweet hoisin, and savory scallions add great flavor to this perennial party snack. Can't find fully cooked breakfast sausage? Cook fresh sausages in a pan and then proceed with the recipe.

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  • Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson
    35/54

    Swiss Chard and Herb Fritters

    These golden brown fritters are bursting with fresh flavor, thanks to a generous helping of Swiss chard, parsley, cilantro, and dill. We like to dip them in tart yogurt. 

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  • Christina Holmes
    36/54

    Skillet Bruschetta with Beans and Greens

    There's so much good stuff piled into this hot appetizer. The garlicky beans are lightly mashed before you stir in hearty greens. Lemon juice brightens it up, and olive oil on the toast and drizzled on top makes it even more delicious. 

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    37/54

    Sesame Chicken Drumettes

    Serve these saucy chicken drumettes with plenty of napkins. To make the sauce, you'll combine sherry, soy sauce, honey, fresh ginger, garlic, and sesame oil. 

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  • Photo by Kamil Bialous
    38/54

    Stout-Steamed Shellfish with Charred Onions

    A mix of clams and mussels means everyone gets their favorite bivalve to start the party. Serve this communal hors d'oeuvre with warm slices of baguette or country bread. 

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  • Photo by Dayna Smith
    39/54

    Pumpkin Kolokithopita (Greek Phyllo Pastries)

    Crispy pastry pockets full of pumpkin? This is one of our favorite easy hors d'oeuvres for a cold night. You can start with store-bought phyllo, but you don't have to tell your guests how quick these are to make. 

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  • Michelle Tam & Henry Fong
    40/54

    Broccoli Bagna Càuda

    Even a simple vegetable can take on a deep, layered flavor profile when you add umami and heat to the mix. Arrange on a tray and serve this as a warm starter. 

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  • Photo by Gentl & Hyers
    41/54

    Sweet Potato and Brussels Sprout Okonomiyaki

    For this veggie-filled okonomiyaki recipe, you need to julienne the potato. Use a mandoline with a shredder attachment, or slice it very thinly into planks and then crosswise into very thin strips. With all the toppings, this crispy pancake makes a terrific appetizer for a crowd. 

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  • Photo by Chelsea Kyle, Food Styling by Joanna Keohane
    42/54

    Beer-Steamed Mussels With Chorizo

    We'll round out our list of the best hot appetizers with this seafood recipe. Make sure you have plenty of crusty bread so your guests can soak up the flavorful broth at the bottom of the pot.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    43/54

    3-Ingredient Curry Grilled Chicken Wings

    Fragrant, complex curry powder and creamy, tangy yogurt create a tenderizing marinade for these deceptively easy grilled wings. And the best news: they're ready in just an hour. 

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Michelle Gatton
    44/54

    Pigs-in-a-Blanket With Sauerkraut and Mustard

    Classic German flavors bring a fresh twist to this beloved hors d'oeuvre. We love the combination of buttery puff pastry with tangy sauerkraut and the subtle heat of mustard.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    45/54

    3-Ingredient Garlic-Herb Grilled Chicken Wings

    Combine garlic and your favorite hardy herbs like rosemary or oregano for a marinade that's quick, easy, and oh-so-delicious on these grilled wings. You can marinate the chicken a day ahead and keep it chilled until you're ready to cook.

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  • Photo by Chelsea Kyle, Prop and Food Styling by Ali Nardi
    46/54

    Artichoke, Spinach, and Prosciutto Flatbreads With Spicy Honey

    Spicy honey lends a little kick to these crispy flatbreads, which are topped with thawed frozen spinach and artichokes. Slice into small squares so everyone can get a bite. 

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  • Photo by Christopher Testani
    47/54

    Instant Pot Thai Coconut Clams

    These Thai-inspired clams are salty, tangy, and rich from the coconut milk. If you can’t find fresh lemongrass, substitute a couple of sliced garlic cloves and the grated zest from half a lime instead. 

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    48/54

    3-Ingredient Gochujang Grilled Chicken Wings With Scallion

    A quick toss in sweet, not-too-spicy Korean red pepper sauce makes these wings irresistible, while sliced scallion adds a fresh finish. If you're short on time, you'll be happy to know this straightforward dish is ready in only thirty minutes. 

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  • Photo by Alex Lau
    49/54

    Seared Steak Tartare with Rosemary

    The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare. Cut the final product into small pieces, add toothpicks and you've got yourself a party-ready platter.

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  • Patricia Heal
    50/54

    Padrón Peppers Stuffed with Tetilla Cheese

    These stuffed peppers feature creamy Tetilla cheese and a garlicky mayonnaise. They pair wonderfully with Verdejo, a white wine from the Rueda region of Spain. 

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    51/54

    Mussels With Chorizo and Tomatoes on Toast

    You know what will have them coming back for seconds? Fried bread with brothy mussels, Spanish chorizo, white kidney beans, cherry tomatoes, and an assortment of spices and herbs.

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  • Tara Donne, food and prop styling by Diana Yen
    52/54

    Roast Pork Belly Toasts with Blood-Orange BBQ Sauce and Pickled Red Onion

    This meltingly tender pork belly hors d’oeuvre served on toast is impressive yet surprisingly easy to make. All you need is patience. The pork belly, barbecue sauce, pickled onions, and crostini can all be completed at least three days ahead of time, making day-of prep a breeze.

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  • 53/54

    Bagna Cauda

    This dipping sauce for vegetables is traditionally eaten with a slice of bread held underneath to catch the drippings. Gathering around the sauce makes for a fun party starter. 

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  • Photo by Marcus Nilsson
    54/54

    Creamy Queso With Chorizo

    You'll get the best texture for this creamy dip if you start with Velveeta. Chipotles and ancho chile powder amp up the spice. Chorizo on top adds smoke and savor. 

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