Some parties call for starters that go beyond your basic everyday snacks. When you want to pull out all the stops (or at least a few of them) and let your guests know that this is a special occasion, consider serving hors d’oeuvres. These tasty, savory bites may take more time to put together than simply setting out chips and dip, but the work is well worth it.
Many of our hors d’oeuvres recipes result in one-bite delights. The rest can be enjoyed in two or three, tops. Arrange them on your nicest platters and trays, or better yet, pass them around the room while guests mingle, mix, and drink.
Fried Macaroni-and-Cheese Bites
Credit: David Malosh
How do you take a comfort food classic and turn it into an easy-to-serve finger food that’s sure to please a crowd? Find a way to cut it into squares and then deep fry it, as we did with an easy stovetop mac and cheese.
Smoked Salmon-Radish Deviled Eggs
Credit: Mike Krautter
Deviled eggs have multiple personalities. You can serve them at a backyard barbecue or the swankiest soirée. Here, they lean into their elegant side: Smoked salmon is mixed into the egg-yolk filling and used again as a garnish along with paper-thin radish slices and tiny herbs.
Carrot, Zucchini, and Leek Fritters
Credit: Lennart Weibull
These crunchy bundles of carrots, zucchini, and leeks are bound together with potato starch and fried to crispy perfection. Serve them with a couple of easy dipping sauces, like zesty tomato and curried sour cream.
Gruyère, Anchovy, and Olive Straws
Credit: Paola + Murray
You’ve probably had cheese straws, but you may not know just how easy they are to make. Puff pastry straws make any get-together feel instantly more festive, and they also take well to many adaptations. See for yourself with these three super savory variations—gruyère, anchovy, and olive.
Seeded Feta Bites
Credit: Nico Schinco
Who said that hors d’oeuvres have to be time-consuming to make? Not us! These unique bites take just 5 minutes to put together and have a fun, interactive component. Guests skewer a cube of feta and roll it in a fragrant blend of sumac, sesame seeds, and flaky sea salt.
Prosciutto-Wrapped Fig Hearts
Credit: Addie Juell
It’s love at first bite: These sweet, salty, and creamy skewers manage to check all the flavor and texture boxes. Serve with a bottle of bubbly.
Broccoli Fritto Misto
Credit: Yuki Sugiura
This irresistible bite has some humble beginnings, but trust us when we say it’ll promptly become the life of the party. Give florets and broccolini a dip in a light batter, then fry them to perfection and serve along with a zesty, zippy dipping sauce.
Potato-Chip-and-Pimiento Mini Crab Cakes
Credit: Con Poulos
The great state of Maryland is the home of crab cakes, a party favorite that soon made its way across the U.S. around the middle of the 20th century. It’s also home to a much less-known regional specialty: crab-flavored potato chips. Here, the two are combined to create one very tasty party morsel, topped with mayo that’s flavored with one more local favorite (available in supermarkets nationwide): Old Bay seasoning.
“Twice Baked” Baby Potatoes With Caviar
Credit: Con Poulos
Potatoes may be considered simple, but nothing says fancy like caviar and Champagne. Here, twice-baked baby reds serve as beds for sour cream and caviar.
Feta-Stuffed Shishitos in Phyllo
Credit: Justin Walker
Each of these little golden bundles boasts layers of flavor in each bite: cheese, peppers, flaky pastry, and sesame seeds. The best part? They can be formed ahead and frozen up to two weeks ahead, then baked just before the party.
Smoky Shrimp-and-Sausage Gravy
Credit: Con Poulos
Beyond finger foods lay hors d’oeuvres presented in individual serving dishes, like this shrimp specialty from celebrated Southern chef Scott Peacock. Use the prettiest small cups you have on hand—ramekins, demitasse, or custard cups—and don’t skip the biscuits and pickled vegetables on the side. All three components deliver out-of-this-world flavor.
Lobster Salad With Tostones
Credit: Chris Simpson
A coastal Maine favorite meets the flavors of the Caribbean in this light, bright take on the lobster roll. We used fried tostones in place of the usual soft sandwich rolls (which means that they’re gluten-free) and mixed the salad with chiles, cilantro, lime, and a little olive oil (no mayo!). Avocado rounds out the tropical character of the bite-size delights.
Gooey Gouda Puff-Pastry Bites
Credit: Con Poulos
Inspired by brie en croute (classic party fare from the 1970s and ’80s and a favorite from Martha’s catering days), we created these gooey, cheesy, flaky, slightly sharp (from the mustard), and irresistible bites.
Tomato Burrata Bites
Credit: Bryan Gardner
All the best flavors and textures of this classic summertime salad are here but in miniature, one-bite form.
Pimiento-Cornmeal Croquettes
Credit: Justin Walker
Croquettes have their origins in France, but similar breaded and fried snacks are beloved all over the world. Our update on the classic features a cornmeal base flavored with pimiento cheese and breaded with panko, rather than the usual breadcrumbs.
Roasted-Spring-Onion and Goat-Cheese Eggs
Credit: Anson Smart
For hors d’oeuvres that are the essence of easy elegance, combine equal amounts of goat cheese and cream cheese to make a soft, rich, incredibly creamy mixture, then form into balls or other shapes, like the egg shapes pictured. Garnish with pretty toppings and serve with crackers or crudités.
Smoked Trout and Avocado Mousse in Endive
Credit: Burcu Avsar
Don’t let the word “mousse” fool you into thinking this is high-level French fare. The term is used loosely to describe ingredients that are whipped until airy and light; though mousse often has cream or gelatin, this one is nothing more than avocado and lemon juice that are quickly pulsed to combine in a food processor.
Polenta Squares With Wild Mushrooms and Fontina
Credit: David Malosh
Once it’s cooled, polenta sets into a firm base that’s crisp on the outside yet still creamy inside. It’s easy to cut into squares, as with these savory bites; top them with a mix of mushrooms and Italian fontina, and then roast to party-ready perfection.
Dining and Cooking