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9 Great Appetizer Recipes That Require Only One Hand to Eat

9 Great Appetizer Recipes That Require Only One Hand to Eat

By Justin Chapple

Updated October 01, 2018

Greg DuPree

We’ve all been to that party. The hors d’oeuvres look amazing but require a fork and a plate, and you have a glass in your hand. What do you do? Juggle everything and try not to spill? Set down the glass? (God forbid!) Here, Justin Chapple and Ray Isle offer a brilliant alternative: nine great appetizers that require one hand—and only one hand—to eat. Make one to anchor any fall cocktail party, or try them out in threes: The first three are luxe enough for a major celebration, the next three are best for casual entertaining, and the final set are simple enough to whip up on a weeknight. However you play it, if you stick to these recipes, we promise they won’t leave you with your hands full.

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9 Great Appetizer Recipes That Require Only One Hand to Eat

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Peppered Beef and Hen-of-the-Woods Bundles

Greg DuPree

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Caviar Waffle Bites

Greg DuPree

Instead of serving blini alongside a tin of caviar, Justin Chapple makes these adorable handheld snacks. Waffles are cut into strips, and the pockets are filled with caviar, crème fraîche, and snipped chives to form the perfect pop-in-your-mouth morsel.

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Deviled-Egg Crisps

Greg DuPree

Missy Robbins, chef at Lilia in Brooklyn, makes a deviled-egg toast that’s topped with bottarga (salted cured fish roe). This riff from F&W’s Justin Chapple, served on crisp artisan crackers, is topped with smoky-sweet Urfa biber and shaved jalapeño.

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Shrimp Toasts with Scallion-Chile Sauce

Greg DuPree

The secret to this semi-traditional dim sum favorite is a butter-studded shrimp mousse that comes together quickly in a food processor with just five ingredients.

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Cheddar Rillettes

Greg DuPree

Unlike traditional rillettes—such as pork or duck—which rely on fat to preserve and flavor the meat, this pimento cheese–inspired version made with cheddar incorporates rendered bacon fat to create the perfect texture and lend a pleasant, smoky flavor. Sprinkle the crisp bacon on top for crunchy contrast.

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Mini Wedge Salads with Anchovy Dressing

Greg DuPree

These mini wedges are coated in a creamy, anchovy-packed dressing and dredged in crunchy panko, making them easy to eat with your hands. Alternatively, you can serve the dressing and breadcrumbs alongside the lettuce wedges, for easy dipping.

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Stilton-Stuffed Pickled Peppers

Greg DuPree

Two high-impact ingredients—funky Stilton cheese and pickled sweet or spicy peppers—come together to form the ultimate one-bite snack. Pickled peppers, like spicy peperoncini and mild Peppadew, are packed with enough flavor to stand up against strong cheeses. You can use most blue cheeses here, including Gorgonzola and Roquefort.

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’Nduja Toasts with Quick-Pickled Celery

Greg DuPree

Store-bought ’nduja, the spicy, spreadable sausage, is transformed into a special canapé when served on toasted baguette and topped with a quick-pickled celery.

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Marinated Artichoke Hummus

Greg DuPree

When pureed with chickpeas, marinated artichoke hearts (plus some of their liquid) come together to form a perfectly textured dip. Their vinegary flavor adds brightness and tang to an otherwise classic recipe.

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