Fall Party Food Ideas & Recipes

These delicious appetizers are packed with classic fall flavors and seasonal produce. Whether you prefer butternut squash or Macintosh apples, these savory bites will get the party started. Here, 19 of our favorite recipes.

Start Slideshow

1 of 20

Spinach-and-Artichoke Galette

With its perfectly flaky crust, spiced-up crème fraîche under spinach and artichokes, and Manchego cheese melted on top, this tart is an easy crowd-pleaser. Make the dough a day before if you like.

GO TO RECIPE

2 of 20

Hogs in a Blanket

This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment.

GO TO RECIPE

3 of 20

Carrot Salad with Mushrooms and Herbs

This raw carrot and mushroom salad is a great party dish because it’s so quick and easy to put together, and its beautiful colors bring a festive feel to any table.

GO TO RECIPE

4 of 20

Warm Camembert with Wild Mushroom Fricassee

Daniel Boulud makes this oozy appetizer with Vacherin Mont-d’Or, a creamy cheese sold at top cheese shops. Camembert is as rich and runny as Vacherin Mont-d’Or, but much easier to find.

GO TO RECIPE

5 of 20

Goat Cheese-Stuffed Roasted Figs

Simple, sweet, and totally indulgent, these figs will be the talk of your party... even though they will be the easiest appetizer to make.

GO TO RECIPE

6 of 20

Butternut Squash Turnovers

Jeremy Sommer often hosts the cooking club at his furniture company's warehouse. His buttery squash turnovers make a perfect fall lunch alongside a big green salad.

GO TO RECIPE

7 of 20

Roasted Winter Squash and Onion Turnovers

The filling for these turnovers also makes a terrific side dish on its own.

GO TO RECIPE

8 of 20

Mushroom and Fontina Crostini

Maria Helm Sinskey likes to use Italian Fontina cheese, which melts beautifully, but young Gouda would be equally delicious.

GO TO RECIPE

9 of 20

Autumn Fritto Misto

Antonio Ciminelli prepares this starter year-round with whatever produce is in season. In the fall, that means apples, mushrooms and late-harvest zucchini, fried in a batter made extra-light and crisp by adding sparkling wine and whipped egg white. The fritto misto is best eaten hot from the pan, perhaps served in a paper cone.

GO TO RECIPE

10 of 20

Mushroom, Butternut Squash & Gruyère Tart

Paul Roberts adds nutmeg to the mushrooms in this buttery tart because the warm spice works well with the savory complexity of a Cabernet Sauvignon.

GO TO RECIPE

11 of 20

Fig-and-Stilton Squares

After baking flaky squares of puff pastry, Melissa Rubel tops them with sweet fig preserves and pungent blue cheese.

GO TO RECIPE

12 of 20

Crostini with Butternut Squash, Ricotta and Preserved Lemon

A preserved lemon relish adds a bright, salty note to these elegant crostini, balancing the flavors of creamy ricotta and sweet squash.

GO TO RECIPE

13 of 20

Brussels Sprout, Pancetta and Parmesan Flatbreads

Sara Vaughn loves adding brussels sprouts to just about anything. Here, she thinly slices her favorite vegetable and tosses it with pancetta and caramelized onions for a savory flatbread topping.

GO TO RECIPE

14 of 20

Lamb Pizzettes

This recipe is based on the Arabic lamejun, a thin piece of dough topped with minced meat, then baked. Here Grace Parisi flavors ground lamb with cumin, mint and pine nuts.

GO TO RECIPE

15 of 20

Austrian Cheese Spread with Pumpkin Seed Oil

Pumpkin seed oil from southern Austria gives this spread its nutty flavor.

GO TO RECIPE

16 of 20

Bacon, Fennel and Apple Chutney

Chutney is a favorite British condiment for everything from cheese to roasts. This sweet-and-smoky version is perfect with crackers as a starter, spread on a grilled cheddar sandwich or served with roasted pork.

GO TO RECIPE

17 of 20

Hot Dogs with Cheddar and Sautéed Apples

Matt Neal's sister, Madeline, is a big hot dog fan who constantly comes up with ideas for toppings. She suggested this terrific, if unlikely, combination of cinnamony sautéed apples with slices of sharp cheddar cheese, served on top of hot dogs tucked into pretzel rolls.

GO TO RECIPE

18 of 20

Butternut-Squash-and-Sage Wontons

Wonton wrappers are terrific for making ravioli when you don't have time to make homemade pasta. The wontons here, filled with mashed butternut squash and roasted garlic, get nicely crispy when sautéed in a touch of oil, but they're also delicious simply steamed.

GO TO RECIPE

19 of 20

Apples On Horseback

These simple, delicious hors d’oeuvres are just apples with cheese and pancetta.

GO TO RECIPE

Replay gallery

Your Profile

Fall Party Food

1 of 20

Spinach-and-Artichoke Galette

2 of 20

Hogs in a Blanket

3 of 20

Carrot Salad with Mushrooms and Herbs

4 of 20

Warm Camembert with Wild Mushroom Fricassee

5 of 20

Goat Cheese-Stuffed Roasted Figs

6 of 20

Butternut Squash Turnovers

7 of 20

Roasted Winter Squash and Onion Turnovers

8 of 20

Mushroom and Fontina Crostini

9 of 20

Autumn Fritto Misto

10 of 20

Mushroom, Butternut Squash & Gruyère Tart

11 of 20

Fig-and-Stilton Squares

12 of 20

Crostini with Butternut Squash, Ricotta and Preserved Lemon

13 of 20

Brussels Sprout, Pancetta and Parmesan Flatbreads

14 of 20

Lamb Pizzettes

15 of 20

Austrian Cheese Spread with Pumpkin Seed Oil

16 of 20

Bacon, Fennel and Apple Chutney

17 of 20

Hot Dogs with Cheddar and Sautéed Apples

18 of 20

Butternut-Squash-and-Sage Wontons

19 of 20

Apples On Horseback

Share the Gallery

Up Next

Share the Gallery