43 Tasty One-Bite Appetizer Recipes

From the Recipe Creator: Ravioli on a stick is a tasty appetizer everyone talks about. They’re simple and fun to make and eat. Use packaged dipping sauces, or make your own. Get my recipes on my blog, thehopelesshousewife.com. —Erika Monroe-Williams, Scottsdale, Arizona

From the Recipe Creator: 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

From the Recipe Creator: These small bites are well worth the time they take. Serve them as part of an antipasto platter or as a cheese course alongside your favorite wine. —Eleanor Grofvert, Kalamazoo, Michigan

From the Recipe Creator: Try these savory bites for a kickin' appetizer that's tasty and healthy, too! —Emily Tyra, Traverse City, Michigan

From the Recipe Creator: Zucchini slices make perfect finger food. It’s fun to make a topping for zucchini and a good solution for a never-ending crop. — Elisabeth Larsen, Pleasant Grv, Utah

From the Recipe Creator: I always come home with an empty container when I bring this dish to a party. It can be made ahead to free up time later. I serve it with pretty frilled toothpicks for a festive look. —Peggy Cairo, Kenosha, Wisconsin

From the Recipe Creator: 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

From the Recipe Creator: This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. —Taste of Home Test Kitchen

From the Recipe Creator: Here's a twist on the traditional tourtiere recipe. Ground beef replaces pork, and cream cheese pastry takes the place of pie pastry. The filled mini cups make a melt-in-your-mouth addition to a buffet. —Cheryl Bruneau, Winnipeg, Manitoba

From the Recipe Creator: 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

From the Recipe Creator: 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

From the Recipe Creator: Pimiento cheese has long been a favorite in our family, so these bite-sized appetizers 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

From the Recipe Creator: Every time I make these for guests or for a cooking demo about real food made simply, people rave about them. They're surprising as an addition to an appetizer table—or even served after dinner paired with a nice cabernet or port. —Dorothy McNett, Pacific Grove, California

From the Recipe Creator: 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

From the Recipe Creator: I got the basic recipe for these fritters from a friend, then I tweaked it for my family's tastes. It's one of our very favorite things in the summer. We love them right after they've been fried, when they're still hot and crispy. —Pam Halter, Bridgeton, New Jersey

From the Recipe Creator: Whenever I serve this make-ahead, easy pinwheel recipe, they disappear fast. When a friend at the office shared them with me, I knew in one bite I'd be taking her Mexican pinwheels home for the holidays. —Diane Martin, Brown Deer, Wisconsin

From the Recipe Creator: Blue cheese, bacon and basil pack big flavor into a couple of bites. To save time, you can assemble the skewers the night before and then serve them hot from the broiler on the day. —Vivi Taylor, Middleburg, Florida

From the Recipe Creator: My take on Italian street food, these fried tortellini are crunchy, gooey good. For the sauce, use the best quality tomatoes you can find. —Angela Lemoine, Howell, New Jersey

From the Recipe Creator: For holiday potlucks, I make an appetizer truffle out of prosciutto, figs and toasted pine nuts. Mascarpone and goat cheese make them melt-in-your-mouth creamy. —Roxanne Chan, Albany, California

From the Recipe Creator: Because smoked salmon is one of my favorite ingredients, it plays a big role here. Best of all, there’s no cooking involved. —Tom Faglon, Somerset, New Jersey

From the Recipe Creator: These soft little rolls come with a pleasant surprise inside—savory Italian meatballs. The apps are wonderful dipped in marinara sauce, which makes them fun for my grandkids—and adults too. I love how easy they are to put together. —Trina Linder-Mobley, Clover, South Carolina

From the Recipe Creator: Looking for a wonderful way to impress guests? You’ve got it—and you need only five ingredients to make these tasty apps! —Josephine Piro, Easton, Pennsylvania

From the Recipe Creator: 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

From the Recipe Creator: I’m an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. —Margaret Blair, Lorimor, Iowa

From the Recipe Creator: I think these appetizers are better than full-size fish tacos I’ve had as an entree. Enjoy the creamy salsa drizzle not only on these bites, but also on other Mexican dishes. —Carmell Childs, Ferron, Utah

From the Recipe Creator: There’s no faster way to get a party started than with these bacon jalapeno poppers. Make them ahead and bake just before serving. Even the those who are intolerant of hot peppers will love them. —Dawn Onuffer, Crestview, Florida

From the Recipe Creator: Our son often made these olives for holiday get-togethers. They are simple to make and add a little zest to the other offerings on the buffet table. —Marguerite Shaeffer, Sewell, New Jersey

From the Recipe Creator: You may be surprised when you see how easy it is to make a batch of these fried pickles. They'll get snatched up in a flash! —Eloise Maynor, Scottsboro, AL

From the Recipe Creator: These little garlic bread bites make a terrific addition to any buffet spread. We make sure to serve them warm. —Kathy Yarosh, Apopka, Florida

From the Recipe Creator: I was enjoying a salad with strawberries and blue cheese when the idea hit me to stuff the strawberries and serve them as an appetizer. It worked out great, and the flavors blend so nicely. —Diane Nemitz, Ludington, Michigan

From the Recipe Creator: My guests rely on me to come up with yummy starters like these crispy mushroom appetizers made for a New Year's party. They vanish before your eyes. —Tina Coopman, Toronto, Ontario

From the Recipe Creator: Clever little meatballs deliver the flavor and rich sauce of a traditional tamale in a bite-sized portion. They’re a delightfully different addition to a holiday spread. —Dolores Jaycox, Gretna, Louisiana

From the Recipe Creator: The holidays around the house just wouldn't be the same without these classic wraps. Through the years, Christmas Eve guests have proven it's impossible to eat just one. —Laura Mahaffey, Annapolis, Maryland

From the Recipe Creator: Love artichoke dip? This recipe gives you the dip and dippers together in one appetizer. My friends can’t get enough of the yummy baked bread cups and creamy filling. —Nikkole Vanyo, West Fargo, North Dakota

From the Recipe Creator: For a book club event, I created pastrami roll-ups with cream cheese and a pickle. Those tasty bites quickly pulled a disappearing act. —Merritt Heinrich, Oswego, Illinois

From the Recipe Creator: Frozen mini phyllo tart shells are so convenient and easy to use. Just add a savory filling featuring sun-dried tomatoes and bacon, then pop them in the oven.—Patricia Quinn, Omaha, Nebraska

From the Recipe Creator: After making little bacon-wrapped sausages for years, I needed a change! I had an extra sweet potato and half a package of bacon on hand, so I put on my thinking cap and came up with this treat. —Kelly Williams, Forked River, New Jersey

From the Recipe Creator: I was born and raised in Australia, but moved to the U.S. when I got married. When I long for some Australian recipes, I bake up a batch of this sausage roll recipe and share them with neighbors or co-workers. —Melissa Landon, Port Charlotte, Florida

From the Recipe Creator: For an easy spanakopita, try this version that is made in a pan, then cut into squares. It has all the wonderful taste of the classic version—buttery phyllo with a spinach-cheese filling—but is so simple to do. —Barbara Smith, Chipley, Florida

From the Recipe Creator: Cranberry sauce and brown sugar create a tangy glaze for moist meatballs that are good Christmas appetizers or Christmas dinner ideas. We love them so much, I prepare them year-round. —Joyce Bentley, Redlands, California

From the Recipe Creator: 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

From the Recipe Creator: Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. —Christi Martin, Elko, Nevada

From the Recipe Creator: I accumulated a large recipe collection from around the world while my husband served in the Air Force for 25 years. This mouthwatering appetizer is one of our favorites, and we enjoy sharing it with friends. —Jane Ashworth, Beavercreek, Ohio