15 Thanksgiving Appetizers That Are Sure to Be the Hit of the Party

Food & Drink
15 Thanksgiving Appetizers That Are Sure to Be the Hit of the Party
Thanksgiving Leftover Casserole
Thanksgiving – Holiday Channel, Photo by holidaychannel.net, is licensed under CC BY-SA 4.0

Thanksgiving Day is a day when families across the United States and Canada are imbued with the warmth of family, security of tradition, and, of course, the scrumptious smells of a holiday feast. While its history stretches back centuries, with the early Virginians giving thanks in 1619 and the mythical Plymouth harvest of 1621, the holiday has evolved into an era of peace, thanksgiving, and the pleasure of gathering at home.

But before that roast turkey takes center stage, there’s a less-than-glamorous but always-tasty part of the Thanksgiving experience  the appetizers. Not only do they keep your guests company in festive spirits while you finalize the main attraction, but they also help smooth the way for the day. And if you select carefully, they can ignite conversation, create anticipation, and add some much-needed zest to your holiday feast. Below are 15 crowd-pleasing suggestions that will make your appetiser selection as exciting as the main event.

The Ultimate Thanksgiving Snacking Board
Cold table (mesa de frios) · Free Stock Photo, Photo by pexels.com, is licensed under CC Zero

1. The Ultimate Thanksgiving Snacking Board

There is nothing that adds a friendly touch like an abundant snacking board. Get topped up with crunchy vegetables, fresh fruits, and variety cheeses, it encourages everyone to graze and mingle. Savory turkey slices and candied nuts add flavor and texture, an extra-herby cheese ball and sweet potato spread topped with marshmallow swirl offer season’s zing. The showstopper? A baked Brie in the shape of a pumpkin. Have most of the ingredients ready in advance so you can let the rest of it happen by chance.

The Ultimate Cheesecake

This recipe guides you through creating a classic, rich cheesecake with a graham cracker crust and a creamy, tangy filling. It's baked gently in a water bath to ensure a smooth, crack-free finish and perfectly complemented by a warm lemon blueberry topping, making for an elegant and delicious dessert that requires patient chilling for optimal texture.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 5 hours 45 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 5308.4 kcal

Equipment

  • 1 Springform Pan 8-inch
  • 1 Electric Mixer Stand or hand mixer
  • 1 Large Mixing Bowl For crust and filling
  • 1 Large Roasting Pan For water bath
  • 1 Rubber Spatula For scraping and smoothing

Ingredients
  

Main

  • 2 cups finely ground graham crackers about 30 squares
  • 1/2 teaspoon ground cinnamon
  • 1 stick unsalted butter melted
  • 1 pound cream cheese two 8-ounce blocks, softened
  • 3 eggs
  • 1 cup sugar
  • 1 pint sour cream
  • 1 lemon zested
  • 1 dash vanilla extract
  • Warm Lemon Blueberry Topping recipe follows
  • 1 pint blueberries
  • 1 lemon zested and juiced
  • 2 tablespoons sugar

Instructions
 

  • Preheat the oven to 325 degrees F.
  • For the Crust:
  • In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  • Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
  • For the Filling:
  • In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  • Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  • Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
  • Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Notes

Achieving the perfect cheesecake requires attention to detail. Ensure your cream cheese and eggs are at room temperature before mixing; this prevents lumps and ensures a smooth, emulsified batter. Avoid overmixing the filling, especially after adding the eggs, as incorporating too much air can cause cracks during baking and cooling. The water bath (bain-marie) is critical for even, gentle cooking, preventing the sides from drying out and cracking. Make sure the aluminum foil securely wraps the springform pan to prevent water seepage. Do not overbake; the cheesecake should still have a slight jiggle in the center when removed from the oven, as it will continue to set as it cools and chills. Proper chilling time is paramount for a firm, sliceable texture. For clean slices, dip your knife in hot water and wipe it clean between each cut.
Butternut Squash Soup” by rickcox is licensed under CC BY-SA 2.0

2. Warm Butternut Squash Soup

A velvety bowl of butternut squash soup feels like a warm embrace. The natural sweetness of the squash, enhanced by a hint of nutmeg, makes for a comforting yet light start to the meal. Its vibrant colour brightens the table, and because it can be made ahead, you’ll have one less task on the big day. Serve with a swirl of cream or toasted pumpkin seeds for an elegant touch.

Butternut Squash Soup

This recipe creates a comforting butternut squash soup by sautéing onions, then simmering squash in chicken stock until tender. The cooked squash is then puréed and returned to the pot, seasoned with nutmeg, salt, and pepper for a simple yet delicious and healthy dish.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine Indian
Servings 6 people
Calories 815.1 kcal

Equipment

  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Large Pot Preferably a heavy-bottomed one for even heat distribution
  • 1 Blender A high-speed blender for a silky smooth texture, or an immersion blender for convenience
  • 1 Slotted Spoon

Ingredients
  

Main

  • One 2- to 3-pound butternut squash peeled and seeded
  • 2 tablespoons unsalted butter
  • 1 medium onion chopped
  • 6 cups chicken stock
  • Nutmeg
  • Salt and freshly ground black pepper

Instructions
 

  • Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Notes

To significantly deepen the flavor profile, consider roasting the butternut squash first. Toss the chunks with a little olive oil, salt, and pepper, then roast at 400°F (200°C) until tender and caramelized before adding to the pot. This brings out the squash's natural sweetness and nuttiness. For an extra smooth soup, pass the puréed mixture through a fine-mesh sieve. Always use freshly grated nutmeg for superior aroma. Taste and adjust seasoning generously at the end; a pinch of sugar can balance the flavors if the squash is less sweet. A touch of heavy cream or coconut milk can add richness and a luxurious mouthfeel.
Cranberry sauce” by mroach is licensed under CC BY-SA 2.0

3. Crispy Baked Boursin with Cranberry Sauce

This starter presents a golden, crispy exterior with the creamy, herby cheese inside. The tang of cranberry sauce cuts through richness with a lovely balance of flavor. It’s brightly festive and can be prepared in advance simply reheat and serve with crackers or raw vegetables for dipping.

Crispy Baked Boursin with Tangy Cranberry Sauce

This crispy round of baked cheese, with its warm melty interior, makes the perfect party appetizer, especially when paired with a ruby-red cranberry sauce. Both the cheese and the sauce can be prepped a day (or two!) ahead, so it's simple to pull together right before serving. It scales easily for a crowd – arrange two or three rounds on a platter with sauce for dolloping and a variety of crackers and crudité for dipping.
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1631.4 kcal

Equipment

  • 1 Baking Sheet
  • 3 Shallow Bowls For dredging ingredients
  • 1 Parchment Paper To line the baking sheet
  • 1 Whisk For egg and cranberry sauce
  • 1 Small Saucepan For cranberry sauce

Ingredients
  

Main

  • All-purpose flour for dredging
  • 1 large egg
  • Pinch kosher salt
  • 1 cup panko breadcrumbs
  • 1 tablespoon unsalted butter melted
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh chives
  • 2 teaspoons fresh thyme leaves chopped
  • 1 teaspoon grated lemon zest
  • One 5.2-ounce round soft cheese with garlic and fine herbs such as Boursin
  • 1 cup whole berry cranberry sauce
  • 2 tablespoons red wine vinegar
  • 1 teaspoon ground coriander
  • 1 teaspoon fresh thyme leaves chopped
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • Crackers and/or crudité for serving

Instructions
 

  • For the cheese: Spread some flour for dredging in a shallow bowl. Beat the egg in a second shallow bowl with a splash of water and a pinch of salt. Put the panko in a third shallow bowl, drizzle with the butter and toss well to coat. Add the parsley, chives, thyme and lemon zest and toss with the breadcrumbs. Line a baking sheet with parchment.
  • Dredge the cheese round well in the flour. Coat in the egg, letting the excess drip back into the bowl. Dredge well in the breadcrumb mixture. Coat once more in the egg, then the breadcrumbs, making sure the cheese is well coated. Place on the baking sheet and freeze until solid, at least 2 hours. (It can also be made and frozen a day or two ahead.)
  • For the cranberry sauce: Meanwhile, combine the cranberry sauce, vinegar, coriander, thyme, salt and red pepper flakes. Bring to a simmer and whisk to combine. Simmer over medium until slightly thickened, 2 to 3 minutes. Let cool and transfer to a serving bowl. (The sauce can be made a day or two ahead as well; keep refrigerated until ready to serve.)
  • When ready to serve, position an oven rack in the middle of the oven and preheat to 425 degrees F.
  • Transfer the baking sheet with the cheese to the middle rack and bake until the crumbs are crisp and golden all over, 25 to 30 minutes. Use a wide spatula to transfer to a serving platter. Serve with crackers or crudité and the tangy cranberry sauce on the side.

Notes

For optimal crispiness, ensure the Boursin is thoroughly frozen before baking – this prevents it from melting too quickly and allows the panko to brown perfectly. The double breading technique is crucial for a robust crust. When preparing the cranberry sauce, simmering it gently for just 2-3 minutes is sufficient to meld flavors without over-reducing; a slight whisk ensures a smooth consistency. The beauty of this dish lies in its make-ahead potential, allowing both components to be prepped days in advance, simplifying party execution. Serve immediately after baking to enjoy the melty interior contrasting with the crispy exterior.
Kremed Spinach Stuffed Mushrooms” by Vegan Feast Catering is licensed under CC BY 2.0

4. Sausage-Stuffed Mushrooms

These bite-sized bites are marinated mushroom caps filled with sweet Italian sausage and cheese mixture. Wine and olive oil marinating the mushrooms prior to baking adds a richness of flavour. They turn golden brown and bubbly and are gone almost as soon as they hit the platter.

Sausage-Stuffed Mushrooms

This recipe creates elegant sausage-stuffed mushrooms, perfect as an appetizer. Large mushroom caps are tossed with olive oil and Marsala, then filled with a savory mixture of browned Italian sausage, finely chopped mushroom stems, scallions, garlic, panko, creamy mascarpone, and Parmesan cheese. Baked until golden and crusty, these provide a delightful combination of earthy, rich, and herbaceous flavors, making them a crowd-pleasing dish.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2811.7 kcal

Equipment

  • 1 Medium Skillet
  • 1 Baking Dish Large enough to hold mushrooms in a single layer
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula

Ingredients
  

Main

  • 16 extra-large white mushrooms
  • 5 tablespoons good olive oil divided
  • 2 1/2 tablespoons Marsala wine or medium sherry
  • 3/4 pound sweet Italian sausage removed from the casings
  • 6 scallions white and green parts, minced
  • 2 garlic cloves minced
  • 2/3 cup panko crumbs
  • 5 ounces mascarpone cheese preferably from Italy
  • 1/3 cup freshly grated Parmesan
  • 2 1/2 tablespoons minced fresh parsley leaves
  • Salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to 325 degrees F.
  • Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
  • Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.
  • Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

Notes

For optimal flavor, ensure the sweet Italian sausage is thoroughly browned before adding other ingredients; this develops deep umami. While tossing mushroom caps with oil and Marsala, ensure they are evenly coated to prevent them from drying out or becoming watery during baking. When filling, be generous but don't overstuff, allowing for a nice crust to form on the filling. The mascarpone creates a rich, creamy texture; swirl it in off the heat just until melted to maintain its integrity. For an elevated touch, consider adding a pinch of red pepper flakes to the sausage mixture for subtle heat or a touch of finely grated lemon zest to brighten the overall profile before baking. Always taste and adjust seasoning (salt and pepper) after all components are combined, as both Parmesan and sausage contribute salinity.
French Onion Soup” by startcooking kathy & amandine is licensed under CC BY 2.0

5. French Onion Dip Cups

All the tastes of French onion soup, neatly portioned into bite-sized phyllo cups. Filled with sautéed onions, herbs, and three cheeses, they bake to a golden, bubbly finish. They’re freezer-friendly for two weeks, making them a great make-ahead appetizer.

French Onion Dip

This recipe delivers a classic French onion dip, featuring deeply caramelized Vidalia onions and shallots. These sweet, savory aromatics are folded into a creamy base of sour cream and mayonnaise, seasoned with Worcestershire and celery salt. The dip requires patient cooking for optimal flavor development and benefits from chilling to allow the ingredients to meld beautifully.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours 30 minutes
Course lunch/dinner
Cuisine American, French
Servings 3 people
Calories 1054.8 kcal

Equipment

  • 1 Large Saute Pan Preferably heavy-bottomed for even caramelization.
  • 1 Medium Mixing Bowl
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Wooden Spoon or Spatula For stirring and folding.

Ingredients
  

Main

  • 2 tablespoons canola oil
  • 1 tablespoon butter
  • 2 Vidalia onions sliced into 1/4-inch rings (about 4 cups)
  • 2 large shallots sliced into 1/8-inch rings (about 1/2 cup)
  • 2 cups sour cream
  • 1 cup mayonnaise
  • 1 teaspoon celery salt
  • 1 teaspoon Worcestershire
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt

Instructions
 

  • In a large saute pan over low heat, add oil and butter. When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 35 minutes. Add shallots and some salt and saute for 15 minutes more until onions and shallots are dark brown. Remove from heat and let cool for 5 to 6 minutes, then chop into 1/4-inch pieces. Set aside to cool to room temperature.
  • Meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, Worcestershire, salt and pepper. Fold in onion mixture. Chill at least 1 hour or overnight, prior to serving.

Notes

The key to exceptional French onion dip lies in the caramelization of the onions and shallots. Employ a low heat and be patient; this slow process allows the sugars to develop deeply, yielding a rich, sweet, and complex flavor. A heavy-bottomed pan is crucial for even cooking without scorching. Ensure the caramelized onions are fully cooled before folding them into the dairy base to prevent the dip from separating or becoming watery. Chilling the dip for at least an hour, or even better, overnight, is non-negotiable. This resting period allows the flavors to meld and deepen, transforming a simple mixture into a harmonious and incredibly savory condiment.
Bacon. Wrapped. Turkey. (and this is the LUXURY bacon from the East Village Meat Shoppe)” by dpstyles™ is licensed under CC BY 2.0

6. Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Tender Brussels sprouts wrapped in smoky bacon, maple syrup brushed on and roasted to caramelise. Placing the bacon seam-side down makes toothpicks unnecessary. Sweet-savoury flavour combination irresistible, especially served with a tangy lemon dip.

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Most recipes for bacon-wrapped Brussels sprouts call for holding everything together with toothpicks, but we skip that step. Setting the bacon seam-side down on the baking sheet makes it seal in the hot oven. The maple syrup glaze helps to make each bite sweet and caramelized.
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 people

Equipment

  • 1 Rimmed Baking Sheet
  • 1 Parchment Paper
  • 1 Medium Mixing Bowl
  • 1 Pastry Brush
  • 2 Small serving dishes or ramekins

Ingredients
  

Main

  • 18 medium Brussels sprouts about 1 1/2 pounds
  • Kosher salt and freshly ground black pepper
  • One 12-ounce package center-cut bacon about 18 strips
  • 1/4 cup pure maple syrup plus 1/2 cup more for serving
  • 1/2 cup mayonnaise
  • Zest of 1/2 lemon plus 2 teaspoons juice
  • Crushed red pepper flakes

Instructions
 

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
  • Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
  • Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
  • Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.

Notes

For optimal results, ensure Brussels sprouts are similar in size for even cooking; larger ones can be blanched briefly before wrapping to guarantee tenderness without overcooking the bacon. Adjust roasting time based on bacon thickness and desired crispness. Consider using thick-cut bacon for more chew or thinner bacon for a crispier texture. For the creamy lemon dip, a touch of fresh chives or dill can elevate the flavor profile. Always place bacon seam-side down to naturally seal during roasting, minimizing the need for toothpicks and ensuring a beautifully caramelized exterior.
smoked salmon deviled eggs” by ozmafan is licensed under CC BY 2.0

7. Classic Deviled Eggs

A timeless favourite, deviled eggs offer creamy, seasoned yolk filling in a delicate egg white shell. A sprinkle of paprika adds both colour and warmth. They’re light enough to enjoy before the main meal but satisfying enough to keep guests happy.

Classic Deviled Eggs

This recipe creates classic deviled eggs, a timeless appetizer, by hard-boiling eggs, mashing the yolks with mayonnaise, vinegar, mustard, and seasonings, then refilling the whites. Garnished with smoked paprika, they offer a creamy, tangy, and savory bite, perfect for any gathering or snack. It's a simple yet elegant dish.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 457.7 kcal

Equipment

  • 1 Saucepan For boiling eggs.
  • 1 Medium Bowl For mixing the yolk filling.
  • 1 Fork For mashing egg yolks.
  • 1 Serving Platter For arranging finished deviled eggs.
  • 1 Small Spoon or Piping Bag For filling egg whites (spoon is fine, piping bag for professional presentation).

Ingredients
  

Main

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Freshly ground black pepper
  • Smoked Spanish paprika for garnish

Instructions
 

  • Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  • Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  • Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Notes

Achieving the perfect hard-boiled egg is key: the specified cooking method helps prevent the dreaded green ring around the yolk, ensuring a vibrant yellow center. For an extra smooth filling, press the mashed yolks through a fine-mesh sieve before mixing with other ingredients. Elevate the flavor profile by using a high-quality Dijon mustard, or a touch of hot sauce for a subtle kick. Fresh herbs like chives or dill, finely minced, can be folded into the yolk mixture or used as a garnish for added freshness and color. Always chill deviled eggs thoroughly before serving to allow the flavors to meld and for optimal texture.
Tortellini with prosciutto crudo with salami and cheese” by kirichkov is licensed under CC BY-SA 2.0

8. Salami ‘Tortellini’

Thinly sliced salami with ricotta-and-pesto filling forms a quick, elegant appetizer. It may be served in its plain form, blended in a charcuterie plate, or sprinkled on toasted baguette slices and drizzled with balsamic glaze for a more substantial snack.

Tortellini Appetizers

This recipe creates vibrant and flavorful tortellini appetizers, perfect for gatherings. Cooked frozen tortellini is combined with Italian dressing, cured meats, provolone cheese, and black olives. Chilling the mixture allows the flavors to meld beautifully, making it an ideal make-ahead option for easy entertaining.
Total Time 40 minutes
Course lunch/dinner
Cuisine Italian
Servings 30 people
Calories 2386.9 kcal

Equipment

  • 1 Large Pot For boiling tortellini
  • 1 Colander or Strainer For draining tortellini
  • 1 Large Mixing Bowl For combining ingredients
  • 1 Sharp Knife For slicing cured meats and cheese
  • 30 Serving Skewers (Optional, for appetizer presentation)

Ingredients
  

Main

  • 1 bag 1 Pound Bag Of Frozen Tortellini
  • 6 ounces fluid Italian Salad Dressing
  • 4 ounces weight Proscuitto, Ham Or Salami
  • 8 slices Provolone Cheese
  • 1 can 6 Oz. Size Whole Pitted Black Olives, Drained

Instructions
 

  • Bring a large pot of salted water to a rolling boil.
  • Add the frozen tortellini to the boiling water and cook according to package directions until al dente.
  • Drain the cooked tortellini thoroughly and rinse immediately with cold water to stop the cooking process and prevent sticking; set aside to cool completely.
  • While the tortellini cools, slice the prosciutto, ham, or salami into bite-sized pieces.
  • Cut the provolone cheese slices into small squares or triangles.
  • In a large mixing bowl, combine the cooled tortellini, sliced cured meat, provolone cheese, and drained whole pitted black olives.
  • Pour the Italian salad dressing over the mixture.
  • Gently toss all ingredients together until everything is evenly coated with the dressing.
  • Cover the bowl and refrigerate for at least 30 minutes, or preferably 2-4 hours, to allow the flavors to fully meld.
  • Before serving, give the mixture another gentle toss and optionally thread the ingredients onto small serving skewers for an appealing appetizer presentation.

Notes

Ensure the tortellini is cooked al dente; overcooking will result in a mushy texture. Rinsing the cooked tortellini under cold water immediately after draining is crucial to stop the cooking process and prevent sticking. For optimal flavor infusion, allow the mixture to marinate in the refrigerator for at least 2-4 hours, or ideally overnight. Consider using a high-quality Italian dressing as it significantly impacts the final taste. Feel free to customize the cured meat; prosciutto offers a delicate saltiness, while salami provides a bolder, spicier kick. For an enhanced dish, incorporate fresh elements like halved cherry tomatoes or chopped fresh basil right before serving. A sprinkle of freshly ground black pepper can also elevate the flavors.
cooked food on white and blue ceramic plate
Photo by Eiliv Aceron on Unsplash

9. Poppy Seed Crackers with Egg Mousse and Caviar

To give a touch of luxury, top crispy poppy seed crackers with rich egg mousse and a spoonful of salty caviar. The textures and flavors are so celebratory in every bite. Preparing with nice store-bought crackers makes preparation simple.

Poppy Seed Crackers with Egg Mousse and Caviar

This elegant appetizer features crisp, savory poppy seed crackers topped with a rich, velvety egg mousse. The delicate mousse, infused with chives and lemon, provides a creamy contrast to the cracker's crunch. Finished with a luxurious dollop of caviar and fresh chives, this dish offers a refined balance of textures and flavors, perfect for entertaining.
Cook Time 45 minutes
Total Time 1 hour 40 minutes
Course Snack
Cuisine American
Servings 6 people
Calories 2043.9 kcal

Equipment

  • 1 Food Processor Essential for both cracker dough and egg mousse
  • 1 Rolling Pin For rolling out cracker dough
  • 1 Baking Sheet For baking the crackers
  • 1 Parchment Paper For rolling dough and lining baking sheets
  • 1 Pastry Bag with Medium Tip For neat piping of the egg mousse

Ingredients
  

Main

  • 1 cup all-purpose flour plus more for dusting
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1 stick 8 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup plus 1 tablespoon half-and-half
  • About 1/4 teaspoon flaky sea salt for topping
  • 4 hard-boiled eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon fresh lemon juice
  • Kosher salt
  • 1 tablespoon finely chopped fresh chives
  • 1 ounce caviar
  • Fresh chives cut into 1/2-inch pieces

Instructions
 

  • For the poppy seed crackers: Preheat the oven to 300 degrees F.
  • Pulse the flour, poppy seeds, onion powder and kosher salt together in a food processor to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 1/4 cup of the half-and-half and process until the dough begins to clump together.
  • Lay out a large piece of parchment paper and dust it with flour. Turn the dough out onto the parchment, form it into a flat rectangle and then roll it out to approximately 10 by 17 inches. Freeze until firm, about 10 minutes.
  • Trim the dough to straighten the edges, then cut into 2-by-1-inch rectangles. Brush the tops with the remaining tablespoon of half-and-half and sprinkle with the flaky sea salt. Transfer the crackers on the parchment to a baking sheet and bake until crisp and light golden brown, about 30 minutes. Cool on a rack. (The crackers can be made up to 1 day ahead and stored in an airtight container at room temperature.)
  • For the egg mousse: Pulse the eggs, mayonnaise, lemon juice and some kosher salt in a food processor until very smooth. Add the chives and pulse to combine. Transfer to a pastry bag fitted with a medium tip and refrigerate until ready to use.
  • To assemble: Pipe the mousse onto the crackers. Top with a small dollop of caviar and some chives. Serve immediately.

Notes

For the crackers, ensuring the butter is ice-cold and only pulsing until the mixture resembles coarse meal is paramount for a tender, flaky texture. Overworking the dough will develop gluten, leading to tough crackers. Freezing the rolled dough briefly facilitates clean cuts and prevents shrinkage during baking. When preparing the egg mousse, process until exceptionally smooth for a luxurious mouthfeel. Chilling the mousse in the pastry bag allows it to firm up, making piping neat and precise. The quality of caviar significantly impacts the final dish; use a reputable source. Assemble just before serving to maintain the cracker's crispness and the mousse's delicate texture. A light hand with the flaky sea salt on the crackers complements the caviar without overpowering it.
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Photo by bhumann34 on Pixabay

10. Dump Spinach and Artichoke Dip

This dish is easy as it sounds frozen artichokes and spinach directly into a dish with cheese and bake until creamy. Add some crunch by topping with panko and a couple of minutes under the broiler. Serve warm with bread, pita, or chips.

Dump Spinach and Artichoke Dip from Frozen

This is the easiest spinach artichoke dip you’ll ever make! Everything goes into a baking dish and straight into the oven all at once—even the frozen spinach and artichokes. We like to finish the dish with a sprinkle of panko and a quick run under the broiler for a crispy top. But you can skip it if you’re short on time. Serve this with sturdy chips or baguette slices for dipping.
Cook Time 10 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 3062.4 kcal

Equipment

  • 1 2-Quart Baking Dish Essential for baking the dip.
  • 1 Box Grater For grating garlic and Parmesan cheese.
  • 1 Kitchen Scissors As specified in the recipe for cutting and stirring.
  • 1 Measuring Cups/Spoons For accurate ingredient measurement.
  • 1 Oven Mitts For safe handling of the hot baking dish.

Ingredients
  

Main

  • 2 tablespoons extra-virgin olive oil
  • 2 heaping cups frozen artichoke quarters
  • One 8-ounce block cream cheese
  • 2 heaping cups chopped frozen spinach
  • 1 cup grated Havarti cheese
  • 1 cup grated low-moisture mozzarella
  • 1/4 cup heavy cream
  • 1/3 cup mayonnaise
  • 1 clove garlic grated
  • 1/4 cup grated Parmesan
  • 1/4 cup panko breadcrumbs

Instructions
 

  • Preheat the oven to 400 degrees F. Drizzle the olive oil on the bottom of a 2-quart baking dish. Scatter the artichokes over the oil, set the cream cheese in the center and top with the spinach. Sprinkle with the Havarti and mozzarella and top with the heavy cream, mayonnaise and garlic. Sprinkle with the Parmesan. Bake until browned and bubbling, 33 to 36 minutes.
  • Preheat the broiler. Use a pair of kitchen scissors to cut the artichokes and spinach into small pieces. Stir the dip with the scissors until creamy and smooth. Sprinkle with the panko and broil until crispy, about 1 minute. Serve hot.

Notes

This "dump" method is incredibly convenient, but a few refinements can elevate it further. Ensure your baking dish isn't overcrowded to allow for even heating and proper melting of the cheeses. For a richer, more complex flavor, consider adding a pinch of freshly grated nutmeg when you add the spinach – it's a classic pairing. While the recipe uses frozen, ensure they are well-drained if you opt to thaw them slightly, preventing a watery dip. When broiling the panko, watch it vigilantly; breadcrumbs can go from golden to burnt in seconds. For an extra layer of decadence, swap a portion of the Havarti or mozzarella for smoked gouda or Gruyere.
hot dogs, pigs in a blanket, snack, picnic, summer, nature, food
Photo by SophiaMartin on Pixabay

11. Figs in a Blanket

Sweet figs mixed with strong goat cheese, rolled in pale puff pastry, is an elegant appetizer. The union of fruit and cheese is perfect for a balanced flavor, and the golden crunch of the pastry rounds out the experience. Make in advance and bake just before serving.

Figs in a Blanket recipes

Figs in a Blanket recipes

This recipe features ripe figs stuffed with creamy goat cheese, wrapped in savory prosciutto, and baked until warm and tender. It's finished with a sweet and tangy balsamic-honey glaze and fresh rosemary, creating an elegant appetizer or light dessert.
Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1368.6 kcal

Equipment

  • 1 Baking Sheet
  • 1 Small Saucepan For balsamic glaze
  • 1 Small Mixing Bowl For goat cheese
  • 1 Whisk For glaze
  • 1 Paring Knife For figs and rosemary

Ingredients
  

Main

  • 12 figs ripe but not too soft
  • 8 oz. soft goat cheese room temperature (or ricotta, blue cheese or mascarpone)
  • 6 slices prosciutto sliced in half length-wise
  • 4 large rosemary sprigs cut in thirds
  • virgin olive oil
  • sea salt
  • freshly ground black pepper
  • ¼ cup balsamic vinegar
  • 2 tablespoons honey
  • teaspoon white pepper
  • rosemary leaves

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Gently score each fig with an 'X' at the top, cutting about halfway down, or halve them if preferred.
  • In a small bowl, combine the room temperature goat cheese with a pinch of sea salt and freshly ground black pepper.
  • Carefully stuff a spoonful of the goat cheese mixture into the center of each fig.
  • Take a half slice of prosciutto and wrap it around each stuffed fig, securing it, then tuck a small piece of rosemary sprig under the prosciutto.
  • Arrange the wrapped figs on a baking sheet, drizzle lightly with virgin olive oil, and season with a touch more sea salt and freshly ground black pepper.
  • Bake for 10-15 minutes, or until the prosciutto is crisp and the figs are warm and slightly softened.
  • While the figs bake, prepare the glaze: In a small saucepan, combine balsamic vinegar, honey, and white pepper. Bring to a simmer over medium heat and reduce until syrupy, about 5-7 minutes.
  • Remove figs from the oven and transfer to a serving platter.
  • Drizzle generously with the warm balsamic-honey glaze and garnish with fresh rosemary leaves before serving immediately.

Notes

Ensure figs are ripe but firm; overripe figs will become mushy. For optimal flavor, bring goat cheese to room temperature before stuffing. When wrapping with prosciutto, ensure it's taut for a crisp finish. The balsamic reduction should be simmered gently until syrupy, not burned. Monitor closely during baking to prevent prosciutto from scorching while ensuring the figs are tender and warm. A quick broil at the end can enhance prosciutto crispness, but be cautious. Serve immediately with extra glaze and fresh rosemary for aroma and visual appeal.
bowlful of vegetable salad
Photo by Sebastian Coman Photography on Unsplash

12. Brussels Sprouts in a Blanket

Roasted Brussels sprouts in puff pastry with prosciutto are even more irresistible topped with Parmesan cheese rolled into the dough and sprinkled over the top. The result is a cheesy, savory, and rather beautiful bite that’s both special and comforting.

Brussels Sprouts-in-a-Blanket

The best part of this twist on pigs-in-a-blanket isn't the roasted Brussels sprouts, buttery puff pastry or even the pleasantly salty prosciutto: it's the Parmesan cheese that is cleverly pressed into the dough while rolling and then sprinkled on top before baking. There's umami goodness throughout and toasty cheesiness all around.
Cook Time 1 hour
Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 1498 kcal

Equipment

  • 1 Rimmed Baking Sheet
  • 1 Rolling Pin
  • 1 Offset Spatula or Table Knife For spreading butter
  • 1 Parchment Paper
  • 1 Wire Rack For cooling sprouts

Ingredients
  

Main

  • 32 small Brussels sprouts ends trimmed, or 16 large Brussels sprouts, halved
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup grated Parmesan
  • 1 sheet frozen puff pastry from a 17.3-ounce box thawed
  • 4 tablespoons 1/2 stick unsalted butter, at room temperature
  • 4 ounces thinly sliced prosciutto

Instructions
 

  • Preheat the oven to 425 degrees F. Spread the Brussels sprouts out on a rimmed baking sheet, drizzle with the oil and sprinkle generously with salt and pepper. Bake, stirring the sprouts once halfway through cooking, until golden brown and tender, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely. Leave the oven on.
  • Sprinkle the Parmesan evenly on a work surface and lay the pastry sheet over it. Roll the dough into a 12-inch square, sweeping up any loose cheese onto the dough and pressing it in place. Use an offset spatula or table knife to spread the butter over the pastry so it covers it from edge to edge in a thin, even coating. Lay the prosciutto over the butter so it covers the pastry completely. Cut the pastry square in half to make two 12-by-6-inch rectangles. Cut each rectangle crosswise into eight 1 1/2-inch-wide, 6-inch-long strips. Then cut each strip diagonally lengthwise so you have 32 long, narrow triangles. Place a Brussels sprout at the wide end of each triangle, then roll it up in each strip toward the tip (it will look like a crescent roll with the Brussels sprout peeking out on each end).
  • Transfer each bundle to a parchment-lined baking sheet and space 1 inch apart. Rake up all the excess Parmesan on the work surface and sprinkle it on top of the rolls. Bake until the pastry is golden brown and the Brussels sprouts are warmed through, 16 to 18 minutes. Transfer to a serving dish.

Notes

For optimal results, ensure Brussels sprouts are roasted until truly tender and deeply golden; this develops their sweetness and prevents them from being too firm in the finished bite. It's crucial they cool completely before wrapping to avoid steaming the pastry. When working with puff pastry, keep it as cold as possible to maintain its flakiness; if it becomes too warm, chill it briefly. The Parmesan pressed into the dough is a key flavor layer, so don't skip sweeping up and pressing in all loose cheese. An even, thin layer of butter ensures uniform crisping and richness.
A scrumptious berry-topped cake on a white stand, surrounded by fresh strawberries.
Photo by Dilara on Pexels

13. White Bean Pomegranate Crostini

In 15 minutes, you can enjoy toasted crostini topped with decadent white bean spread and gorgeous pomegranate seeds. The beans bring earthy smoothness, while the pomegranate adds tangy sweetness and crunch.

White Chicken Chili

This easy white chicken chili recipe features tender shredded rotisserie chicken, creamy mashed and whole white beans, and aromatic spices like cumin, coriander, and ancho chili powder. Simmered in a flavorful chicken broth with fresh lime, it's a hearty and satisfying meal, perfect for a cozy dinner. Garnish with sour cream, crushed tortilla chips, and lime wedges for a complete experience.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 4473 kcal

Equipment

  • 1 Large Dutch Oven
  • 1 Potato Masher
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Wooden Spoon or Ladle

Ingredients
  

Main

  • 2 14.5-ounce cans white beans
  • 1 tablespoon canola oil
  • 1 medium jalapeno pepper minced
  • 2 medium poblano peppers chopped
  • 1 large onion chopped
  • 4 garlic cloves minced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ancho chili powder
  • 4 cups low-sodium chicken broth
  • 2 limes juiced, plus lime wedges, for serving
  • 1 rotisserie chicken skin removed and meat shredded
  • 1/4 cup chopped cilantro leaves
  • Sour cream for topping
  • Tortilla chips coarsely crushed, for topping

Instructions
 

  • Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.
  • Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste. Add the cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.
  • After 20 minutes of simmering, taste for seasoning, and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges.

Notes

For optimal flavor, ensure spices are properly toasted in the hot oil before adding liquids – this blooms their aroma. Mashing half the white beans is crucial for creating a creamy body in the chili while retaining some texture from the whole beans. To elevate the dish, consider using homemade chicken stock. Adjust the heat level by controlling the amount of jalapeño or adding a pinch of cayenne if desired. Always taste and adjust seasoning, especially salt and lime juice, just before serving to balance the flavors. Fresh lime juice at the end brightens the entire dish. Don't skip the toppings; sour cream, fresh cilantro, and crushed tortilla chips add essential contrast in texture and flavor.
brown bread on brown wooden table
Photo by Chris Hardy on Unsplash

14. Maple, Walnut and Bacon Brie Bites

Warm Brie topped with chopped walnuts, crispy bacon, and a drizzle of maple syrup makes an excellent sweet-savoury pairing. They are easy to assemble and rich and satisfying flavour in every bite.

Maple, Walnut and Bacon Brie Bites

This recipe creates elegant and easy-to-make Brie bites, perfect for an appetizer. Mini Brie wheels are gently warmed until oozy, then topped with a delightful mix of crunchy toasted walnuts, savory bacon, sweet maple syrup, and tangy apple cider vinegar. Finished with fresh scallions, these bites offer a harmonious balance of sweet, salty, creamy, and crunchy textures, making them an instant crowd-pleaser.
Cook Time 15 minutes
Total Time 15 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 1157.6 kcal

Equipment

  • 1 Baking Sheet Or oven-safe serving platter
  • 1 Small Mixing Bowl
  • 1 Measuring Spoons
  • 1 Chef's knife For chopping bacon and scallions
  • 1 Cutting Board

Ingredients
  

Main

  • 8 mini .9 ounces each Brie wheels
  • 1/4 cup chopped toasted walnuts
  • 1 tablespoon pure maple syrup
  • 1 teaspoon apple-cider vinegar
  • 5 slices cooked bacon chopped
  • Sliced scallions for garnish

Instructions
 

  • Preheat the oven to 250 degrees F.
  • On a baking sheet or ovensafe serving platter, bake the Brie wheels until warm to the touch and slightly oozy, 3 to 5 minutes.
  • In a small bowl, combine the walnuts, maple syrup, vinegar and bacon. Top each warmed Brie bite with a spoonful of the maple syrup mixture. Garnish with scallions. Serve immediately.

Notes

For optimal results, ensure the oven temperature is precisely 250°F (120°C). The goal is to gently warm the Brie until it's just soft and oozy, not fully melted. Overbaking will cause it to lose its shape and leak. Using pre-cooked, crispy bacon is crucial for textural contrast. If you're cooking bacon fresh, ensure it's rendered well and crumbled. Toasting the walnuts deeply before chopping will amplify their nutty flavor. A high-quality pure maple syrup will make a significant difference. For an elevated touch, consider adding a tiny pinch of smoked paprika to the bacon-maple mixture or a sprinkle of fresh thyme leaves with the scallions for an aromatic finish. These bites are best served immediately to enjoy the warm, creamy Brie.
Crispy breaded chicken with sauce, served with fries and fresh salad.
Photo by Towfiqu barbhuiya on Pexels

15. Fried Olives

Stuffed with sausage and Parmesan and fried until golden, these olives provide a surprising kick of flavour. The crunchy exterior yields to a warm, herbaceous centre a stunning and memorable addition to any appetizer platter.

These appetizers aren’t just pre-dinner placeholders they’re part of the celebration of Thanksgiving itself. Each brings its own charm, from simple comfort foods to wow-worthy bites that encourage conversation. No matter which you choose to have one or more of them will keep everyone full and set the perfect tone for the feast ahead.

Fried Olives

This recipe guides you through creating crispy, deep-fried green and black olives, perfectly seasoned and served alongside classic Spanish accompaniments: rich Manchego cheese and thinly sliced Serrano ham. It's an exquisite appetizer that balances savory, salty, and nutty flavors, ideal for entertaining or a sophisticated snack.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Snack
Cuisine Mediterranean
Servings 4 people
Calories 737.5 kcal

Equipment

  • 1 Heavy-bottomed pot or deep fryer Essential for safe and even deep-frying.
  • 1 Deep-Fry Thermometer Crucial for accurately maintaining oil temperature for optimal results.
  • 3 Shallow Dishes For setting up efficient dredging stations.
  • 1 Slotted Spoon or Spider For safe removal of fried olives from hot oil.
  • 1 Serving Platter For elegant presentation of the finished dish.

Ingredients
  

Main

  • 1 cup canola oil
  • 10 large or colossal green pitted olives
  • 10 large or colossal black pitted olives
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 2 beaten eggs
  • 3/4 cup bread crumbs
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound manchego cheese cubed
  • 1/2 pound serrano ham thinly sliced

Instructions
 

  • Heat canola oil to 350 degrees F. (Drop a very small piece of bread crumb into the oil if it starts to sizzle the oil is hot enough.)
  • Drain the olives.
  • Mix flour, garlic powder and chili powder together and place in a shallow dish. Pour eggs into another dish, and bread crumbs with ground black pepper into a third.
  • Roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs. Set on a plate to give the breading a chance to dry and form a crust while the oil heats.
  • When oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. Fry until golden brown, then remove and drain on paper towels. Be sure to tip the oil out of the center of the olive. Serve on a platter with Manchego cheese cubes and slices of serrano ham.

Notes

1. Oil Temperature is paramount: Maintaining 350°F (175°C) is crucial. Too cool, and the olives become greasy; too hot, and they burn before crisping. Use a reliable thermometer. 2. Breading adhesion: Allow breaded olives to rest for 10-15 minutes before frying. This 'drying' period helps the coating adhere, preventing it from falling off in the hot oil. 3. Fry in batches: Overcrowding the pot significantly drops oil temperature, leading to soggy, greasy olives. Fry in small batches for consistent crispiness. 4. Draining: Ensure proper draining on paper towels, and gently tip each olive to remove any oil trapped inside the pit cavity. 5. Pairing: The salty, rich olives perfectly complement the nutty Manchego and savory Serrano ham, creating a balanced flavor profile. Consider a drizzle of good quality olive oil or a sprinkle of smoked paprika for an extra layer of flavor.

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