Our Best-Ever Party Appetizers

These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun! —Dianne Phillips, Tallapoosa, Georgia

My children like these so much that they ask for them every day for lunch during the summer. Whenever I have leftover chicken or turkey breast, this is a delicious way to use it up. —Patricia Nieh, Portola Valley, California

I created this dish to fill two pans because these cheeseburger sliders disappear fast. Just cut the slider burgers recipe in half if you only want to make one batch. —Nick Iverson, Milwaukee, Wisconsin

My husband and I met at a cooking class and have loved creating menus and entertaining ever since. These make-ahead antipasto skewers are always a hit. —Denise Hazen, Cincinnati, Ohio

For a change from the usual toasted tomato appetizer, try this baked crostini recipe. If you like, slice the baguette at an angle instead of making a straight cut. —Leondre Hermann, Stuart, Florida

I was born and raised in Australia, but moved to the U.S. when I married my husband. 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

I first tried these bubbly treats at my sister-in-law’s house. The tender mushroom caps and creamy filling were so fabulous that I had to get the recipe. It’s hard to believe how simple, fast and easy they are. —Angela Coffman, Kansas City, Missouri

We love big-time spicy chicken wings. I do a caramel sauce to balance the heat, but you could also glaze the wings with melted brown sugar. —Nuraniza Salazar, Westminster, Colorado

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

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

These creamy stuffed jalapenos have some bite. They may be the most popular treats I make! My husband is always hinting that I should make a batch. —Lisa Byington, Johnson City, New York

My friend gave me this grill-friendly recipe. The combination of lime, cilantro and soy sauce gives these shrimp skewers a memorable taste reminiscent of tropical cuisine. To make it a main dish, serve the skewers with rice or couscous. —Theresa Dibert, Cynthiana, Kentucky

Trade in the usual veggie party platter for these fun kabobs. I often make it for my family to snack on, and it’s a great recipe for the kids to help make. —Christine Mitchell, Glendora, California

Stuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. —Brea Barclay, Green Bay, Wisconsin

These cute little sausage and bacon bites are finger-licking good. They have a sweet and salty taste that’s fun for breakfast or as an appetizer. —Cara Flora, Kokomo, Indiana

We moved into a house with a garden that needed tending. Using the herbs we found, we made these fresh-tastic wraps for our first dinner there. —Chris Bugher, Asheville, North Carolina

This simple snack recipe is the perfect, low-carb way to satisfy your pizza cravings. —Taste of Home Test Kitchen

At our house, it doesn’t get any better than deviled eggs with bacon—bourbon candied bacon, that is. See if you can resist them. We can’t. —Colleen Delawder, Herndon, Virginia

Our family adores broccoli casserole. I wanted to try it as an appetizer, so I used a pecan tassie recipe for the crust. The result? We’re talking scrumptious. —Gail Gaiser, Ewing, New Jersey

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

Take two popular restaurant nibbles, put them together and you’ll have an unforgettable appetizer for your next holiday get-together. —Bridget O’Connor, Round Lake Beach, Illinois

I found beautiful heirloom tomatoes and had to show them off. In this easy galette, the tomatoes are tangy and the crust is beyond buttery. —Jessica Chang, Playa Vista, California

Chicken bites wrapped in bacon get a kick from Montreal seasoning and sweetness from barbecue sauce. We love the mix of textures. —Kathryn Dampier, Quail Valley, California

I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it’s a regular at family gatherings. —Greg Fontenot, The Woodlands, Texas

Local veggies and herbs have a magical knack for inspiring me to cook. After my CSA box arrived, I used the fresh ingredients to create this adorable appetizer. —Kristen Heigl, Staten Island, New York

Twisting these wonton wrappers like little candies makes them fuss-free, and the dipping sauce is packed with sweet heat. —Taylor Marsh, Algona, Iowa

Turn salami slices into appetizer shells to fill with the veggies and cheese of your choice. —Melissa Obernesser, Utica, New York

My daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. —Robin Spires, Tampa, Florida

The whole family devours this herby cheese spread—even my son, the chef. Serve it with your favorite crackers. —Jane Vince, London, Ontario

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

I’ve been making little tweaks to this family favorite for years. Prep everything ahead, then layer up the crostini right before party time. —Greg Fontenot, The Woodlands, Texas

I combined some of my favorite flavors in an easy bread to complement our Italian meals. I make the pesto, oven-dried tomatoes and roasted red peppers, but store-bought versions work too. —Sue Gronholz, Beaver Dam, Wisconsin (Field Editor),

Chorizo and paprika add smokiness to these crispy bites. For a harvest party, make them into little pumpkins using pretzels sticks and cilantro leaves.—Taste of Home Test Kitchen, Milwaukee, Wisconsin

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

When I needed to put some leftover bread dough to good use, I started with a recipe I often use for bubble bread and substituted savory ingredients for the sweet. —Lori McLain, Denton, Texas

My family can’t get enough butternut squash. I had some left over, so I used pot sticker wraps and veggies to create these fun little appetizers. —Carla Mendres, Winnipeg, Manitoba

My go-to recipe for outdoor potlucks is an awesome potato side. I prep everything and grill at the party. Pass with sour cream, cheese, bacon and chives. —Fay Moreland, Wichita Falls, Texas

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

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

Pigs in a blanket aren’t just for children anymore! Everybody enjoys this grown-up version. —Crystal Schlueter, Northglenn, Colorado

I was looking for a fun, easy weeknight dinner based on our favorite shrimp dish that was healthier than fast food. This has become a favorite! —Susan Seymour, Valatie, New York

These were a huge hit at a cookout I attended recently! You can use two tablespoons of chopped crystallized ginger in place of the fresh ginger if you like. —Pat Barnes, Panama City, Florida

Take these cheesy, fiery appetizers straight to the grill so you can add a touch of smoke. We pass them with bowls of guacamole and sour cream. —Wayne Barnes, Montgomery, Alabama

I love Reubens, so I turned this classic sammie into a fun appetizer with corned beef and sauerkraut on waffle fries. —Gloria Bradley, Naperville, Illinois

I’m a fan of sliders, especially if they are Asian-inspired. Sweet Hawaiian rolls make them especially tasty. —Gloria Bradley, Naperville, Illinois

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

It’s hard to resist these adorable deviled trees on our buffet table. The avocado filling has pepperoncini and cilantro for extra zip. —Carmell Childs, Clawson, Utah

A rich mushroom filling is spiced with mild curry and wrapped in flaky pastry. These two-bite treats cross Indian flavor with classic Mexican empanadas for an appetizer that will disappear like magic! —Pat Cronin, Cotuit, Massachusetts

This recipe combines my favorite things to eat: toast, steak, bruschetta topping and delicious pancetta. It’s looks so pretty on the plate! This five-ingredient appetizer is easy to prepare but will have everyone thinking you spent a long time in the kitchen. —Devon Delaney, Westport, Connecticut

One of my favorite slow cooker recipes is this impressive buffalo chicken egg rolls appetizer. You can wrap the filling in egg roll wraps and bake, or, for a bite-size version, use smaller won ton wraps. —Tara Odegaard, Omaha, Nebraska

This slider recipe was created by accident when we had a surplus of root beer from a party. Now we can’t have barbecue any other way! —Eden Dranger, Los Angeles, California

My appetizer meatballs combine two of my favorite Asian dishes —Chinese pork dumplings and steamed chicken balls. —Elizabeth Dumont, Madison, MS

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

I used to make these potatoes as a side dish and one day tried them out as an appetizer for a party. What a hit! They are great finger food and taste good at room temperature, and the herbs can be varied however you like. The convenience of these easy, inexpensive appetizers is awesome. —Amy Eyler, Ellisville, Missouri

When I take these grilled wings to events, there are never any leftovers! Friends and family love them. —Ashley Gable, Atlanta, Georgia

I got the idea for these appetizers from my favorite sandwich at a local restaurant—a symphony of sweet fig, roasted apple, melted brie and tangy garlic mayonnaise. I re-created this delectable combination in a quick appetizer with bright red cranberries and green spinach to give it a holiday twist. These scrumptious bites only take about 20 minutes, but taste like you spent hours; you can also make them a few days in advance, then warm them in the microwave for 20-30 seconds before serving. They’re the perfect party appetizer! —Terri Gilson, Calgary, Alberta

Roll your cheese balls in the gingersnap crumbs just before serving to keep the cookie bits crisp and crunchy —a nice contrast to the smooth, creamy spread underneath. —Libby Walp, Chicago, Illinois

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

This recipe was created as an hors d’oeuvre for a friend’s wedding and became an instant hit and family treasure. Enjoy! —Steve Hansen, Redmond, Washington

This recipe is just like any other Asian wrap, but with more delicious and healthy flavor. Instead of ordering Chinese, you’ll be making these yourself! —Melissa Hansen, Milwaukee, Wisconsin

These tasty southwestern meatballs warm up a buffet. I add pomegranate seeds, jalapeno pepper jelly and cilantro to make everything pop with color. —Jeanne Holt, Mendota Heights, Minnesota

I like to experiment with deviled egg flavors, and was pleasantly pleased with how the fresh dill really perked up the flavor of these irresistible appetizers. Plus, the pressure cooker makes them even easier to whip up. —Kami Horch, Frankfort, Maine

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

I always like a little extra chili sauce on top of these easy snacks. If you’re out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, Arizona

I always enjoyed traditional artichoke cheese dip, and for a drinks and appetizer party, wanted to create a new appetizer that was a spin on that. This original creation is a bit reminiscent of the dip recipe, and works well on a buffet. —Sherry Johnston, Green Cove Springs, Florida

This party appetizer was inspired by a dish I saw on an episode of Top Chef. I simplified it a little and tweaked the flavors a bit. These can be made ahead and reheated in a 250° oven for 10 minutes. —Lillian Julow, Lawrenceville, Georgia

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

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

In this healthier take on sliders, I sandwich a burger between roasty slices of sweet potato. My wife took one bite and approved these tasty little guys. —Guy Martino, Charleston, South Carolina

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

I made a healthier spin on my favorite celebrity chef’s recipe by using hearty vegetable broth and less cheese. To top crostini, use less broth for a paste-like pesto. For use on pasta, add more broth for a sauce-like consistency. —Amber Massey, Argyle, Texas

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

If you love sweet red, yellow and orange peppers, pair them with fresh mint for a cold kitchen appetizer. Marinate for up to one hour before assembling. —Noelle Myers, Grand Forks, North Dakota

Score big with your guests with a little bit of sweet heat! This recipe works well for a football party—the extra liquid in the slow cooker keeps it nice and juicy all day long. —Julie Peterson, Crofton, Maryland

I created this recipe for my husband, who loves mac & cheese. He describes this recipe as “unbelievably delicious” because of the crispy deep-fried coating and the creamy richness on the inside.—Shirley Rickis, Lady Lake, Florida

This pizza is great served as an appetizer when family or friends get together. My girlfriends and I love it because it has that sophisticated gourmet touch, and it’s healthy, too! This also serves 4 for a main course. —Annette Riva, Naperville, Illinois

With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. —Marie Rizzio, Interlochen, Michigan

Fresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn. —Kristie Schley, Severna Park, Maryland

These fun little apps are an instant conversation starter wherever they’re served. We love them on game day, but they’d be a hit at brunch, too. —Crystal Schlueter, Babbitt, Minnesota

I created this appetizer because I entertain a lot and am always trying to think of things I can do ahead of time. I always need to make extra because people love them so much! —Lynn Scully, Rancho Santa Fe, California

These little cuties pack all the appeal of a dinner baked potato into the perfect bite-sized appetizer. I top off each one with a dollop of sour cream and coarsely ground pepper. —Sarah Shaikh, Mumbai, India

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

Growing up, I loved pocket pastries. Now with a busy family, I need quick bites, and my spin on the classic ham and cheese delivers at snack or supper time. —Jennifer Tidwell, Fair Oaks, California

I enjoy having these little dumplings as a late-night snack while I’m watching television. They also work well as a quick appetizer for parties. —Carolyn Turner, Reno, Nevada

Try these savory bites for a kickin’ appetizer that’s healthy, too! —Emily Tyra, Traverse City, Michigan

Quick, light and tasty, my salmon toasts make irresistible finger food. —Christie Wells, Lake Villa, Illinois