9 Great Appetizer Recipes That Require Only One Hand to Eat

Garlic oil–basted hen-of-the-woods mushrooms—aka maitake—are the secret to making this simple riff on bistro-style steak with mushrooms complex and richly flavored. Rather than arranging the thin slices of rare roast beef on a platter, skewer them with roasted mushrooms to form an elegant one-bite appetizer.

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.

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.

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.

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.

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.

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.

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.

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.