Recipes Appetizers Hors d'oeuvres 11 Fast Hors d'Oeuvre Recipes for Entertaining By Food & Wine Editors Updated on May 30, 2022 Share Tweet Pin Email Trending Videos 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 FREDRIKA STJÄRNE 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. Get the Recipe 02 of 11 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. Get the Recipe 03 of 11 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. Get the Recipe 04 of 11 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. Get the Recipe 05 of 11 '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. Get the Recipe 06 of 11 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. Get the Recipe 07 of 11 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. Get the Recipe 08 of 11 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. Get the Recipe 09 of 11 Cheese Croustades 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. Get the Recipe 10 of 11 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. Get the Recipe 11 of 11 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit