64 Fancy Appetizers for Your Oscars Party

For this year's Oscars party, roll out the red carpet for our A-list, fancy appetizer recipes. Try polenta bites, bacon-wrapped figs, baked oysters and more. Trust us, the Academy Awards have never been this delicious.

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Oysters Rockefeller

My husband and I are oyster farmers, and this classic dish always delights our guests. It’s deliciously simple! —Beth Walton, Eastham, Massachusetts

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Gruyere and Crab Palmiers

I keep these little bursts of flavor in my freezer so they can be pulled out and popped into the oven at a moment's notice. Crab, pancetta and Gruyere make an elegant appetizer, and you can make your own variations of the filling. Try chicken and pesto, or a Mediterranean version with spinach and feta. —Grace Voltolina, Westport, Connecticut
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Mini Cheese Balls

These mini cheese balls are the perfect quick appetizer for any party. Roll them in toasted sesame seeds, fresh rosemary and/or paprika to add even more flavor. —J. Spivey, Ennice, North Carolina
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Coconut-Rum Cake Pops

Plan your own tropical escape with these surprisingly light-tasting pops. Angel food cake is a nice change of pace.
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Cranberry and Bacon Swiss Cheese Dip

This warm, rich and creamy Swiss cheese dip is guaranteed to please family and friends alike. Served with thin, crunchy slices of French bread, it makes the perfect appetizer—especially since it can be prepared ahead, put in the fridge, and then baked just before you want to serve it. —Jeanne Holt, Mendota Heights, Minnesota
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Spicy Crab Salad Tapas

I served these at a party and everyone went wild! These delicious morsels have a crispy flaky outside filled with creamy sweet crab that has a little kick. I used scalloped-edge cookie cutters to cut my pastry, but you can use a small biscuit cutter. —Vanessa Mason, Summerdale, Alabama
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Brie Mushroom Pastries

You can use this recipe for parties as an appetizer or for dinner gatherings as the first course. The rustic and savory taste of the mushrooms is balanced by tangy Brie and delicate puff pastry. —Vivi Taylor, Middleburg, Florida. Looking for more recipes? Learn how to make baked brie with jam.
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Thyme and Fig Goat Cheese Spread

When I started growing herbs in my garden it took me a while to find a good way to use thyme, but this easy appetizer spread lets it shine. I usually garnish it with a sprig of thyme, slivered almonds and chopped figs. —Laura Cox, Columbia, Missouri
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Turkey Bolognese Polenta Nests

This delicious appetizer combines two of my favorite foods, polenta and bolognese meat sauce, uniting them into one incredibly tasty bite! —Lidia Haddadian, Pasadena, California
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Spinach Turnovers

The flaky cream cheese pastry adds sensational texture to these hot appetizers—and just wait until you taste the wonderful filling. I usually fix a double batch and freeze some to have on hand in case unexpected guests drop by. — Jean von Bereghy, Oconomowoc, Wisconsin
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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
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Honey-Mint Lamb Skewers

My hearty lamb bites are delicious and convenient. Assemble them the day before, then pop them under the broiler when the party starts. —Trisha Kruse, Eagle, Idaho
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Zippy Curry Dip

Everyone eats their vegetables when this creamy dip is served alongside them. The curry flavor gets stronger the longer the dip stands, so I like to make it in advance. —Priscilla Steffke, Wausau, Wisconsin
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Tzatziki Shrimp Cucumber Rounds

I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. —Shannon Rose Trelease, East Hampton, New York
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Chicken Salad Caprese

This unique, flavorful salad and bread combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas
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Hoisin Meatballs

These meatballs are braised in hoisin sauce and cabernet sauvignon for a delicious, rich sauce. If you prefer not to use wine, simply substitute beef broth. —Lisa de Perio, Dallas, Texas
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Marinated Olive & Cheese Ring

We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania

Crispy Sriracha Spring Rolls

While in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! —Carla Mendres, Winnipeg, Manitoba
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Gentleman's Whiskey Bacon Jam

You can slather this smoky bacon jam on pretty much anything. It lasts only a week in the fridge, so I freeze small amounts for a quick snack with crackers. —Colleen Delawder, Herndon, Virginia
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Pancetta, Pear & Pecan Puffs

I was recently at a wedding reception where the menu was all small bites. Here’s my rendition of the pear pastries they served. They're the perfect combo of savory and sweet. —Arlene Erlbach, Morton Grove, Illinois
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Meatballs with Cranberry Dipping Sauce

With their cranberry dipping sauce, these no-fuss appetizer meatballs make use of traditional Thanksgiving ingredients, so they're ideal around the holiday or anytime you're craving those favorite seasonal tastes.—Ann Baker, Texarkana, Texas
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Ham-Spinach Crepe Cups

Using ingredients you likely already have on hand, these savory crepes will add fun to your celebration for mere pennies. Plus, by changing the filling to something sweet, such as berries and whipped cream you can create a great dessert. —Kathi Grenier, Auburn, Maine
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Tangy Texas Salsa

I'm a "transplant" from Wisconsin currently living in Texas. Even after 20 years, I can't get enough of our wonderful local citrus. This is one way to work it into a main dish. The combination of tangy fruit, spicy jalapeno and distinctive cilantro is perfect over any meat, poultry or fish. We also dip into it with chips. —Lois Kildahl, McAllen, Texas
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Pickled Mushrooms with Garlic

I'm always asked to bring these tempting tidbits to holiday gatherings. Easy to make ahead and transport, they're something to celebrate on a festive relish tray. —Joyce Anderson, Chico, California
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Roasted Brussels Sprouts & 3-Cheese Crostini

Brussels sprouts for a snack? Oh, yes. Combine these roasted goodies with cheese for the ultimate toast topper. —Athena Russell, Greenville, South Carolina
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Three-Cheese Pepperoncini Spread

Our big family loves to celebrate with food. Here’s my take on a cheesy Greek spread known as Kopanisti. We serve it with pita crisps or crackers. —Michael Hall, Goodland, Indiana
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Salmon Mousse Canapes

It’s so easy to top crunchy cucumber slices with a smooth and creamy salmon filling. Guests rave about the fun presentation, contrasting textures and refreshing flavor. —Barb Templin, Norwood, Minnesota
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Moroccan Stuffed Mushrooms

Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The addition of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario
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Apricot-Glazed Bacon Spirals

Here’s a real crowd-pleaser for an appetizer table or brunch buffet. A whole piece of crispy bacon is rolled into each spiral. It's so good with the apricot preserves, which make it a sweet-and-salty treat. —Kellie Mulleavy, Lambertville, Michigan
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Herb-Roasted Olives & Tomatoes

Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
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Crab Crescent Triangles

When friends who love crab were planning a party, I created this recipe just for them. These comforting baked bundles wrap up a cheesy seafood filling in convenient crescent roll dough. —Noelle Myers, Grand Forks, North Dakota
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Mexican Shrimp Cocktail

It's up to you how to enjoy this cocktail—eat it with a spoon as a chilled soup, or use tortilla chips or crackers for scooping. —Erin Moreno, Arcadia, Wisconsin
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Grilled Loaded Potato Rounds

My go-to recipe for outdoor potlucks is an awesome potato side. I prep everything beforehand, then assemble and grill at the party. Serve with sour cream, cheese, bacon and chives. —Fay Moreland, Wichita Falls, Texas
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Ham & Brie Pastries

Growing up, I loved pocket pastries. Now, with a busy family, I need quick bites. My spin on the classic ham and cheese delivers as a snack or for supper. —Jennifer Tidwell, Fair Oaks, California
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Baked Crab Rangoons

When I'm dining out, crab rangoons are one of my go-to dishes. I decided to create a better-for-you version at home. —Emily Higgins, Wingdale, New York
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Sun-Dried Tomato Spinach-Artichoke Dip

Fresh veggies and crackers will disappear quickly when they're next to this cheesy slow-cooked dip. With smoked Gouda, it has an extra level of flavor that keeps everyone guessing. —Katie Stanczak, Hoover, Alabama
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Marinated Almond-Stuffed Olives

Marinated stuffed olives go over so well with company that I try to keep a batch of them in the fridge at all times. —Larissa Delk, Columbia, Tennessee
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Greek Pita Spread

I first tried this at a family gathering and was blown away! I have since made it for my co-workers, and they just love it. I've gotten many requests for the recipe. —Joyce Benninger, Owen Sound, Ontario
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Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam

An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar—tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida
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Tuscan Sausage & Bean Dip

This is a spinoff of a Mexican dip I had once. The original was wicked good, but since I was going through an "I’m-so-over-Mexican-dip" phase, I decided to switch it up. Take it to a party—I'll bet you no one else will bring anything like it! —Mandy Rivers, Lexington, South Carolina
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Brie Puff Pastry

My husband was in the Air Force, so we've entertained guests all over the United States. I acquired this recipe while in California. It's one of my favorite special appetizers. —Sandra Twait, Tampa, Florida
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Fontina Asparagus Tart

This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised…your guests will be vying for the last tasty slice. —Heidi Meek, Grand Rapids, Michigan
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Ginger Pork Lettuce Wraps

When I make Asian-spiced lettuce wraps with lean ground pork, I remind my family they’re meant to be an appetizer—but maybe I should just call it supper. —Mary Kisinger, Medicine Hat, Alberta
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Bacon-Pecan Stuffed Mushrooms

During the remodeling of my kitchen, I lost the recipe for these mushrooms. But I'd shared it so many times, I had no trouble finding someone to lend it back to me. —Beverly Pierce, Indianola, Mississippi
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Baked Oysters with Tasso Cream

I love nothing more than a cold beer and a shucked oyster, so when my partners and I opened Saw’s Juke Joint in Birmingham, Alabama, we wanted to add them to the menu. We love making them, we love serving them and our guests love eating them. —Taylor Hicks, Las Vegas, Nevada
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Garlic-Cheese Flatbread

Unless you plan to make two, don't count on leftovers. As an appetizer or side, this cheesy flatbread will be devoured in less time than it takes to bake. And that's not long! —Suzanne Zick, Maiden, North Carolina
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Caramelized Onion Dip

Once you taste this fabulous caramelized onion dip, you'll never go back to store-bought french onion dip. While it takes a little longer to make, I promise it's worth every minute. —Kelly Gardner, Alton, Illinois
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Pea Soup Shooters

Appetizers really don’t get any easier than this. These shooters can be made ahead, they’re colorful, and they won’t weigh you down. Top with a small dollop of yogurt for a little more tang. —Jacyn Siebert, San Francisco, California
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Roasted Grape Crostini

A trip to Spain introduced me to its culinary treasures, like Manchego cheese and sherry. This appetizer always impresses folks who’ve never tasted roasted grapes. They're amazing. —Janice Elder, Charlotte, North Carolina
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Curried Crab Spread

At holiday time, I always have cream cheese and crabmeat on hand. In case of drop-ins, I just mix up an easy spread by adding mango chutney and spices. —Jennifer Phillips, Goffstown, New Hampshire
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Gorgonzola Polenta Bites

I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That’s how you spread holiday cheer. —Margee Berry, White Salmon, Washington
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Candied Bacon-Wrapped Figs

I stuffed figs with cream cheese and wrapped them in bacon and spices for an addictive flavor combo that’s sweet, salty and delicious. You can use dates, too. —Shelly Bevington, Hermiston, Oregon
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Crab Phyllo Cups

I always like a dot of chili sauce on top of these easy snacks. If you're out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, Arizona
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Lemon-Herb Olives with Goat Cheese

Greek olives have a fruity flavor that comes into play when you mix them with lemon and fresh herbs. Spoon over goat cheese and slather on crackers. —Jeanne Ambrose, Milwaukee, Wisconsin
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Roasted Red Pepper Tapenade

When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
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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
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Pork Meatballs with Chimichurri Sauce

Chimichurri is a tangy herb sauce that comes from South America that's often served with steak. If you've never had it with meatballs, it's time to give it a try! —Amy Chase, Vanderhoof, British Columbia
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Sesame-Beef Pot Stickers

I enjoy having these potstickers as a late-night snack. They also work well as a quick appetizer for family parties. —Carolyn Turner, Reno, Nevada
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Asiago Beef Tart

I love simple recipes that are fancy enough for guests. To get a velvety texture in this tart, I use creme fraiche, but sour cream works too. —Veronica Callaghan, Glastonbury, Connecticut

Nicole Doster
With nearly a decade of experience creating content for various lifestyle publishers and eCommerce brands, Nicole combines her love of at-home cooking with her expertise in product reviews and digital content creation to lead the award-winning shopping editorial team across Taste of Home, Family Handyman and Reader's Digest. As TMB's content director, affiliate, she oversees strategy, operations and planning for all product testing and shopping content, to bring readers recommendations and inspiration you can trust. Before joining the affiliate team, Nicole edited hundreds of recipe and food lifestyle articles for Taste of Home working closely with our Test Kitchen team and network of contributors. With a passion for baking, comfort food and hosting get-togethers you'll often see Nicole testing new products that make life easier. As a former barista in Chicago and Baltimore, she's slung hundreds of cappuccinos and doppio espressos in her lifetime and she will talk your ear off about the best gadgets to make cafe-quality coffee at home. When she's not hunched over her laptop, she's either fixating on her latest DIY home renovation or on a walk with her rescue pup, Huey.