49 Hors d’Oeuvres Recipes for Your Next Party

Start the party right with easy hors d'oeuvres. These bite-sized treats can be made in a flash and look oh-so-fancy.

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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

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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
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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
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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
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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.”
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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. Here are a few tips for making baked brie with jam.
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Cranberry-Fig Goat Cheese Crostini

The blend of flavors in the crostini makes for absolutely scrumptious hors d’oeuvres. —Barbara Estabrook, Rhinelander, Wisconsin
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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!”
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Grilled Nectarine & Cheese Crostini

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
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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
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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.
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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
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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
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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
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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
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Cilantro Tomato Bruschetta

This is an easy tomato appetizer that all of my family and friends love. The garden-fresh ingredients capture summer and meld together for a delightful hors d’oeuvre recipe that goes well with many different main dishes. —Lisa Kane, Milwaukee, Wisconsin
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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
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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
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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
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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
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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
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Caprese Salad Kabobs

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
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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
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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
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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
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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
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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
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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
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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
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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
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Broccoli & Chive Stuffed Mini Peppers

There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington
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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
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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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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
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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

Lara Eucalano
Lara is a senior editor for Taste of Home who manages a supremely talented community of freelancers. She assigns and edits content about cooking techniques, kitchen tools and, of course, food trends. Prior to her work at Taste of Home, Lara spent a decade in the marketing field as a brand storyteller, content curator and project manager. In her nonwork life, Lara loves to read, garden and cook. (Not all at the same time!) Look for her at home in Milwaukee, keeping an eye on her mischievous flock of backyard chickens.
Lisa Kaminski
Lisa is a former Taste of Home editor and passionate baker. During her tenure, she poured her love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa also dedicated her career here to finding and testing the best ingredients, kitchen gear and home products for our Test Kitchen-Preferred program. At home, you'll find her working on embroidery and other crafts.