Recipes Appetizers Hors d'oeuvres 25 Make-Ahead Hors d'Oeuvres By Food & Wine Editors Updated on March 4, 2023 Share Tweet Pin Email Trending Videos Photo: Greg DuPree Hosting a party is stressful, whether it's a small get-together or a holiday fête for a crowd. The key is making as much food ahead of time as possible, so all you have to do as guests arrive is reheat and complete a little last-minute prep. From crunchy spring rolls to bubbly spinach-cheese dip, here are terrific make-ahead hors d'oeuvres. 01 of 25 Fancy Clam Dip Justin Walker This classic white clam dip — filled with cream cheese, crème fraîche, and, of course, canned clams — is salty, cheesy, and craveable. Some generous splashes of hot sauce and plenty of fresh dill add brightness and cut through the rich, indulgent dip. Get the Recipe 02 of 25 Spicy Lamb Meatballs with Green Goddess Dip Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Inspired by merguez, a North African lamb sausage, these meatballs are loaded with cumin, garlic, and paprika for the ideal one-bite nosh. Harissa gives them a fiery heat that's tempered by the herby dip. You can also prepare these make-ahead meatballs with ground beef or a plant-based meat alternative, such as Impossible. Get the Recipe 03 of 25 Mushroom Conserva Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis Marinated in a blend of Champagne vinegar, olive oil, toasted fennel seeds, garlic, and thyme, these tender mushrooms are a winning appetizer waiting to happen. Spoon them over ricotta-topped toast or gooey baked Brie, or add them to a cheese board with plenty of crusty bread for sopping. Get the Recipe 04 of 25 Eggplant Compote © Tina Rupp The late, great French chef Joël Robuchon ingeniously softened spongy eggplant by steaming it instead of sautéing it in oil. "Usually, cooked eggplant absorbs so much oil and becomes full of fat," he said. Get the Recipe 05 of 25 Ham and Cheese Puff Pastry Tart © Oddur Thorisson Blogger Mimi Thorisson spreads store-bought puff pastry with mustard-shallot bechamel, then layers it with ham and cheese before baking it into a crisp, rich, croque monsieur–like tart. The assembled, unbaked tart can be refrigerated for up to six hours if you'd like to prepare it in advance. Get the Recipe 06 of 25 Spinach Maria Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley Spinach Maria is made with lots of spinach, Monterey Jack cheese, and crushed red pepper. The cheese sauce is rich with warmth from the cayenne and nutmeg, and the extra layer of melted cheese on top makes it perfectly indulgent. You can prepare it pre-party and store it in the fridge, then bake the dip off as guests arrive (though it may require a few extra minutes in the oven). Get the Recipe 07 of 25 Quick Buckwheat Blini © Fredrika Stjärne Called oladyi or blinchiki (the diminutive of blini), these mini blini get their nutty flavor from buckwheat flour. They can be stored in an airtight container overnight; serve warm or at room temperature. Get the Recipe 08 of 25 Crudités and Fermented Soybean Dip Greg DuPree For her Crudités and Fermented Soybean Dip, 2018 F&W Best New Chef Katianna Hong keeps it simple, pairing just-picked vegetables with a thick, tangy soy dip. This starter is the perfect way to show off whatever fresh vegetables you can get your hands on. Get the Recipe 09 of 25 Black Olive Tapenade with Figs and Mint © David Malosh What makes this tapenade from chef Jacque Pépin special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh, and tangy notes from the dried figs, mint, and capers. Get the Recipe 10 of 25 Thai-Style Shrimp Cocktail Aubrie Pick Chef Kris Yenbamroong of Night + Market invites a quick garlic aïoli and super-spicy fish sauce–based dip to the shrimp cocktail party. Serve the shrimp alongside ramekins of aïoli 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 11 of 25 Caramelized Onion Dip Tina Rupp For our version of this classic dip, sliced onions are first caramelized in pure butter, then stirred into a tangy mixture of sour cream, cream cheese, and seasonings. It can be made ahead and refrigerated for up to three days. Get the Recipe 12 of 25 Pimiento Cheese and Bacon Crostini © Burcu Avsar There’s nothing more indulgent than melted and browned pimiento cheese topped with crispy bacon. Get the Recipe 13 of 25 Muhammara (Roasted Red Pepper and Walnut Dip) Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Smooth, thick, and layered with flavor, this mildly spicy dip of roasted red bell peppers and toasted walnuts is thickened with finely ground crispy breadsticks. Pomegranate molasses adds a piquancy that plays off the sweetness of the juicy roasted bell peppers, and spicy pepper paste brings just a touch of heat. Get the Recipe 14 of 25 Deviled Egg Crisps Greg DuPree Missy Robbins, chef at Lilia in Brooklyn, makes a deviled egg toast that's topped with bottarga. This riff from F&W culinary director at large Justin Chapple, served on crisp artisan crackers, is topped with smoky-sweet Urfa biber and shaved jalapeño. Get the Recipe 15 of 25 Shrimp and Pork Spring Rolls © Michael Turek Malaysian designer Zang Toi's supremely crispy spring rolls are filled with a mix of marinated shrimp, ground pork, and a handful of colorful julienned vegetables like carrot, jicama, and beans. The fried shallot rings add alluring flavor and crunch to the spring rolls, too, but they're optional. Toi even makes his own chile sauce to serve as an accompaniment. Get the Recipe 16 of 25 Green Peppercorn-Marinated Feta Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Marinating cubed feta is a low-effort move with big-flavor results. Pair it with crackers and fruit to anchor your cheese board. Feta's slightly airy texture makes it perfect for soaking up bold flavors such as these briny, piquant peppercorns. For the best results, look for feta in brine; drain off the brine before marinating. Get the Recipe 17 of 25 Herbed Chickpea Bruschetta © John Kernick The key to this delicious bruschetta from chef Nancy Silverton is lots of olive oil. After she bakes the chickpeas with a variety of flavorings — including onions, pancetta, and carrots — she purees them with a good amount of oil, spreads the puree on toasts, and drizzles with a little more oil. Get the Recipe 18 of 25 Bacon-Wrapped Dates Abby Hocking 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. Get the Recipe 19 of 25 Roasted Cauliflower and Sesame Spread © Joseph de Leo Chef Jerry Traunfeld toasts and grinds whole coriander seeds before pureeing them with roasted cauliflower, tahini paste, lemon, and cilantro. At home, use ground coriander to season this bright, tangy recipe. Get the Recipe 20 of 25 Gougères with Smoked Salmon, Caviar, and Prosciutto Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman These cheesy puffs look fancy but come together in minutes to make any snack feel like an occasion. We topped ours with slivers of prosciutto and smoked salmon and dollops of caviar and crème fraîche, but any toppings will do. Or, simply eat them plain — they shine on their own. Get the Recipe 21 of 25 Three-Cheese Mini Macs © Kana Okada Anything big made small is ultrafun for cocktail parties, and these quick, one-bite mac and cheeses are the ultimate example. Cooked in mini muffin pans, the mini macs can be assembled early and baked just as guests arrive. Get the Recipe 22 of 25 Pan-Fried Oysters with Creamy Radish and Cucumber Salad © John Kernick Chef Paul Kahan loves the intense flavor of oysters, and like most chefs, he adores anything fried. Here he serves the crunchy oysters with a creamy raita-like cucumber mixture. Get the Recipe 23 of 25 Goat Cheese-Stuffed Mushrooms with Breadcrumbs © Frances Janisch For these texturally satisfying bites, creamy chèvre is stuffed into cremini mushrooms and topped with crispy herbed breadcrumbs. You can make these a day ahead and refrigerate them without the breadcrumbs, then sprinkle the topping on before serving. Get the Recipe 24 of 25 Zucchini-Tomato Verrines © Kate Mathis Most Paris bistros serve at least one verrine: a multi-textured salad or dessert layered in a glass. This one comes from French-born food stylist Béatrice Peltre of the blog La Tartine Gourmande. Get the Recipe 25 of 25 Cauliflower Fritters © Akiko Ida & Pierre Javelle To create these wonderful tapas, chef José Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet, then tops the fritters with yogurt sauce and a dollop of caviar. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit