Recipes Holidays + Events Christmas 30 Party-Ready Holiday Hors d'Oeuvre Recipes By Food & Wine Editors Updated on March 20, 2023 Share Tweet Pin Email Trending Videos Photo: Abby Hocking Use an array of hors d'oeuvres to set the tone for your dazzling and delicious holiday cocktail party. Keep things playful with andouille sausage hogs in a blanket, or put a sophisticated spin on classic onion dip. From tangy cranberry-glazed cocktail meatballs to crisp butternut squash wontons, these are Food & Wine's best holiday hors d'oeuvres for merry, bright gatherings. 01 of 30 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 02 of 30 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 03 of 30 Shakshuka Deviled Eggs Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas Shakshuka meets deviled eggs in this colorful snack. Instead of poaching eggs in a tomato-based sauce, you'll spoon a garlicky, slightly spicy tomato jam flavored with harissa and smoked paprika on top of deviled eggs. The yolks are pureed with mayo and plain yogurt for a creamy, perfectly balanced filling with a little bit of tang. Get the Recipe 04 of 30 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. The buttery, velvety sauce coats every piece nicely, and the vermouth's herbal richness pairs perfectly with the savory Worcestershire. Serve as an appetizer with toothpicks, or enjoy over mashed potatoes or polenta. Get the Recipe 05 of 30 Caramelized Five-Onion Dip Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen A mix of five alliums — shallots, scallions, and sweet, yellow, and red onions — upgrades this classic caramelized onion dip with layers of flavor. Yellow and red onions give it bite, while Vidalia onion and shallots lend a pleasant sweetness. Taking the time to cook the onions low and slow concentrates their flavor, while adding scallions halfway through cooking keeps them just fresh enough to serve with chips, toasted bread, or vegetables like endive, steamed fingerling potatoes, and roasted Broccolini. Get the Recipe 06 of 30 Bacon-Wrapped Scallops Photo by Morgan Hunt Glaze / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley These two-bite quintessential cocktail party scallops are easy to prepare and ready in just half an hour. The bacon adds nice smoky flavor, but you can also make this recipe with prosciutto or pancetta. Get the Recipe 07 of 30 French Onion Baked Brie Matt Taylor-Gross / Food Styling by Amelia Rampe If that first spoonful of French onion soup — with toasted bread, melted cheese, and savory caramelized onions — is your favorite, then you’ll love this appetizer, which is a decadent mash-up of French onion soup and baked Brie. Serve it with slices of toasted baguette. Get the Recipe 08 of 30 Chipotle-Cranberry-Glazed Turkey Meatballs Photo: Jennifer Causey / Food stylist Ali Ramee Cookbook author Carrie Schloss is a big fan of recipes that are both savory and sweet, and says these cranberry-glazed meatballs are one of her favorite go-to appetizers, especially during the winter holiday season. The chipotle pepper and honey added to this cranberry sauce give it gentle notes of heat and sweetness. If you like, use ground beef or pork instead of turkey. Get the Recipe 09 of 30 Smoked Sausage Wreath Abby Hocking Smoked sausage encased in crisp puff pastry forms a festive, edible wreath that’s perfect for holiday entertaining. A layer of lingonberry jam lends a sweet-tart flavor that balances the smoky sausage. Crispy fried herbs— bay leaves, thyme, and rosemary — tucked decoratively into the baked wreath are an attractive, tasty garnish. Get the Recipe 10 of 30 Cheesy Sausage Cocktail Toasts Jennifer Causey For these tasty toasts, cookbook author Andrea Slonecker borrows from the nostalgic flavors of her childhood and swaps creamy mascarpone and robust Taleggio for the Velveeta in her grandmother's original version. "The topping can be made a few days ahead, and it's as straightforward as browning some Italian sausage and melting in the cheeses," she writes. Get the Recipe 11 of 30 Warm Ricotta with Roasted Grapes © Petrina Tinslay This is an elegant appetizer for any party, but it's most lovely during colder months, topped with sweet roasted grapes. It can either be served warm or at room temperature. Get the Recipe 12 of 30 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 13 of 30 Smoky Mussel Stew © John Kernick This rich stew from Boston chef Matt Jennings gets exceptional flavor from smoked mussels. Get the Recipe 14 of 30 Hogs in a Blanket © Chris Court This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment. Get the Recipe 15 of 30 Oysters on the Half Shell with Rosé Mignonette © Michael Turek Great oysters are delicious "naked," as Island Creek founder Skip Bennett says, but sometimes chef Jeremy Sewall dresses them up with a mignonette (vinegar sauce) like this one, made with sparkling rosé. Get the Recipe 16 of 30 Lamb Pizzettes © Kana Okada This recipe is based on the Arabic lamejun, a thin piece of dough topped with minced meat, then baked. Here, ground lamb is flavored with cumin, mint, and pine nuts. Get the Recipe 17 of 30 Butternut Squash and Sage Wontons © Tina Rupp "Wonton wrappers are terrific for making ravioli when you don't have time to make homemade pasta," says food writer Jill Donenfeld. The wontons here, filled with mashed butternut squash and roasted garlic, get nicely crispy when sautéed in a touch of oil, but they're also delicious simply steamed. Get the Recipe 18 of 30 Caramelized Onion and Gruyère Tart © Robert Wright Holiday make-ahead tip: This vegetarian tart from chef Ashley Christensen can be refrigerated overnight. Simply rewarm it and cut into wedges to serve. Get the Recipe 19 of 30 Open-Faced Crab Empanadas © Akiko Ida & Pierre Javelle Chef José Andrés says: "I love America! Without a doubt, one of my favorite American ingredients is blue crabs, a true delicacy! And a great value, I think." This recipe is his twist on the traditional Basque txangurro (crab simmered with tomato), crossed with a savory Galician empanada. "Part of my efforts to build a bridge between America and Spain," he explains. Get the Recipe 20 of 30 Caesar Salad Spears © Kana Okada Salads usually require forks, but former F&W editor Grace Parisi transforms a classic Caesar into a clever finger food. She tosses chopped endives with a lemony dressing, then spoons the mixture inside elegant endive spears, topping it with cheese and crunchy mini croutons. Get the Recipe 21 of 30 Gouda, Pancetta, and Onion Fondue with Pretzels © Quentin Bacon Leyden, a Dutch cheese flecked with cumin seeds, inspired cheese aficionado Laura Werlin to create this cumin-spiced Gouda fondue. Serve it with soft, warm pretzels or pickled vegetables for dipping. Get the Recipe 22 of 30 Gorditas © Zubin Schroff Crisp on the outside and soft within, these savory corn cakes are a great base for all types of toppings, from pulled pork to shredded chicken. Get the Recipe 23 of 30 Toasted Pistachio-Cheese Arancini © Ditte Isager These arancini — fried risotto balls — are the size of tangerines. They're filled with creamy, cheesy rice, studded with nuts and green peas, and encased in a great crunchy crust. Get the Recipe 24 of 30 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 25 of 30 Red Wine Bagna Cauda with Crudités © Cedric Angeles This garnet sauce is chef Chris Cosentino’s take on the classic Piedmontese anchovy and olive oil dip, enriched here with red wine. Italian for “hot bath,” bagna cauda is served warm with crudités. This version, with both oil-packed and marinated anchovies, doubles as a terrific sauce for grilled meat. Get the Recipe 26 of 30 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 27 of 30 Porcini and Pecan Pâté © Sabra Krock Proving that vegetables can be as satisfying as meat, chef Sean Baker used to serve this mushroom pâté on the vegan “charcuterie” plate at the Berkeley restaurant Gather. Get the Recipe 28 of 30 Sausage Potato Puffs © Frances Janisch Chef and vitner Maria Helm Sinskey has a strategy for parties: There should be a mix of baked, fried, and fresh hors d’oeuvres. Besides ensuring that guests don’t overload on one kind of appetizer, she also avoids too much last-minute cooking. These tender potato puffs spiked with spicy sausages are one of her favorite oven-baked starters. Get the Recipe 29 of 30 Crudités with Creamy Pistachio Dip © Anna Williams Salty, creamy, and even a little crunchy, this recipe is the ultimate party snack for when you are looking to go far beyond the average bowl of onion dip. Get the Recipe 30 of 30 Three-Cheese Mini Macs © Kana Okada Anything big made small is ultra fun 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 Was this page helpful? Thanks for your feedback! Tell us why! Other Submit