11 Fast Hors d'Oeuvre Recipes for Entertaining

Smoked-Salmon Deviled Eggs

Impressive hors d'oeuvres are the perfect way to kick off a cocktail party — and if they're quick and easy to throw together, even better. We've gathered some of our favorite fast hors d'oeuvre recipes here, ranging from stuffed squash blossoms to marinated olives, that all come together in 45 minutes or fewer and won't keep you in the kitchen all day. Read on for all 11 recipes and start planning your menu now.

01 of 11

Squash Blossoms with Pimento Ricotta

Squash Blossoms with Pimento Ricotta

Brothers and cookbook authors Matt Lee and Ted Lee created this twist on classic Tuscan squash blossoms stuffed with ricotta. They mix the ricotta with pimientos — an homage to pimiento cheese, a Southern favorite — and serve the blossoms raw instead of fried.

02 of 11

Crab and Avocado Toasts

Crab-and-Avocado Toasts
© Lucy Schaeffer

Chef Gerard Craft creates a simple and delicious starter by tossing sweet crabmeat with fresh mint and lime juice, then spooning it over mashed avocado on toast. You can make the toasts or buy store-bought ones to save time.

03 of 11

Warm Olives with Rosemary, Garlic, and Lemon

Warm Olives with Rosemary, Garlic and Lemon
© Quentin Bacon

Chef Marc Murphy serves these olives warm to accentuate the marinade's lemony flavor. They're ready in 25 minutes.

04 of 11

Grilled Squash Ribbons and Prosciutto with Mint Dressing

Grilled Squash Ribbons and Prosciutto with Mint Dressing
© Con Poulos

Grilling zucchini and summer squash ribbons on skewers is terrific because the edges become wonderfully charred and crisp, while the insides stay tender and juicy.

05 of 11

'Nduja Toasts with Quick-Pickled Celery

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.

06 of 11

Thai-Style Shrimp Cocktail

Thai-Style Shrimp Cocktail
Aubrie Pick

Chef Kris Yenbamroong of Night + Market invites a quick garlic aioli and super spicy fish sauce–based dipping sauce to the shrimp cocktail party. Serve the shrimp alongside ramekins of aioli and nam jim seafood sauce for dipping, or arrange the shrimp around the rim of a coupe glass filled with nam jim for more intense flavor.

07 of 11

Lima Bean and Ricotta Crostini

Lima Bean and Ricotta Crostini
© Con Poulos

Food & Wine's Justin Chapple thinks that lima beans deserve a place on every table, especially when they're made into a bright, herby salad and piled onto crunchy and creamy ricotta toasts.

08 of 11

Garlic-Butter Steak Bites

Garlic Butter Steak Bites
Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford

These quickly stir-fried beef bites deliver all the savory luxury of a steakhouse-caliber steak, without the stress over cooking one at home. The buttery, velvety sauce coats every piece nicely, and the vermouth's herbal richness pairs well with the savory Worcestershire. Serve as an appetizer with toothpicks, or enjoy over mashed potatoes or polenta.

09 of 11

Cheese Croustades

Cheese Croustades Recipe
Justin Walker

A dollop of sweet-tart cranberry relish hides at the center of the goat cheese and ricotta mousse for a burst of flavor. Garnish with fresh, oniony chives or tart lemon zest for some color and brightness.

10 of 11

Caviar Waffle Bites

Caviar Waffle Bites
Greg DuPree

Instead of serving blini alongside a tin of caviar, Food & Wine's 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.

11 of 11

Smoked-Salmon Deviled Eggs

Smoked-Salmon Deviled Eggs
© Michael Turek

"Deviled eggs are fun because you can dress them up or down," says chef Michael Mina, who dresses them up with chopped smoked salmon here.

Was this page helpful?
Related Articles