Easy Hors d'oeuvres Recipes & Ideas

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Hors d'oeuvres

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Upgrade Your Martini Olive

You can skip most jarred specimens—for the best garnishes for your cocktail, head to the olive bar.

The Only Caviar Hack You’ll Ever Need

A Mad Genius take on blini, the traditional Russian pancakes that go with caviar.

What We Learned by Deviling Eggs from Seven Different Birds

From quail to ostrich.

Stuffed Jalapeños

Perfect served with cold beers, these stuffed jalapeños are the perfect game-day or movie-night snack. Halved jalapeños are packed with a cheddar and cream cheese filling flavored with garlic, cilantro and scallions. Slideshow: More Jalapeno Recipes

Bacon-Wrapped Dates

A perfect cocktail party snack, bacon-wrapped dates are chewy, crispy, sweet, savory and smoky all at once. Plump and tender Medjool dates are stuffed with a mixture of blue cheese and cream cheese, and a toasted walnut stands in for the pit. Fresh goat cheese could easily be swapped for the blue cheese, and roasted salted almonds can replace the walnuts. For sweeter stuffed dates, drizzle them with honey before serving. Slideshow: More Date Recipes

Ricotta Spread with Olive Oil and Dark Chocolate

“This recipe is perfect for cheese and chocolate lovers.,” says Vosges Chocolate founder Katrina Markoff. “Crumbled Reishi Mushroom & Walnut Super Dark Chocolate Bar atop ricotta cheese...mmm. It takes just minutes to make for a satisfying snack or as an hors d'oeuvre, served with black pepper crackers and fresh or dried fruit.” Slideshow: More Great Ricotta Recipes

Pickled Shrimp with Red Remoulade

Serve this supertangy, creamy remoulade alongside the shrimp for dipping, or toss the shrimp in the sauce and pile onto a split croissant as they do at the Pontchartrain Hotel’s Bayou Bar in New Orleans. Slideshow: More Shrimp Appetizer Recipes

Camembert in Pistachio Crust

"I have always enjoyed a good Camembert, especially the raw milk varieties from France. To make this version a bit more elegant, I moisten the cheese with honey, cover it with chopped pistachios and serve it garnished with dried cranberries."—Jacques Pépin.