30-Minute Thanksgiving Hors d'Oeuvres
Wild Mushroom Crostini
For these crostini, chef Ford Fry tops creamy ricotta with a mix of garlicky mushrooms and a handful of herbs.
Apples On Horseback
These simple, delicious hors d’oeuvres are just apples with cheese and pancetta.
Tangy Red-Pepper-and-Nut Dip
Pistachios, cashews and freshly toasted pine nuts, almonds and walnuts give the dip a chunky texture, while onions and red bell peppers make it tangy-sweet.
Oyster Tartare Sauce with Potato Chips
This ingenious, briny sauce couldn’t be simpler: Chef René Redzepi purees raw oysters with a little of their liquor, plus rice vinegar and oil. He adds diced blanched vegetables for texture, then serves the dip with potato chips.
Italian Fontina Fonduta
To make her fonduta, the Italian version of fondue, Linda Meyers uses pungent Fontina instead of the Gruyère often found in Swiss recipes. For a splurge, she recommends shaving on white truffles just before serving.
Texas Smoked Salmon Tartare
These spicy, tangy little hors d’oeuvres are chef Dean Fearing’s take on the classic combination of smoked salmon, red onion and capers—he throws in roasted garlic, lime juice and jalapeño and replaces the standard cream cheese with sour cream. To make the dish especially Southwestern, he serves the tartare on tortilla chips. “Everything is good on a chip,” he says.
White-Bean and Prosciutto Bruschetta
Strips of prosciutto top each toast and are topped in turn with a mound of creamy white beans and sprinkling of crisp red onion.
Goat Cheese-Stuffed Roasted Figs
Broccoli Rabe Pesto Bruschetta
Like other cruciferous vegetables, broccoli rabe is packed with vitamins and minerals, including vitamins A, B and C. Chef Gabe Thompson turns it into a healthy, peppery pesto that's delicious on toasted bread.
Pecan halves sautéed with butter, sugar, and ground ginger are positively addictive. Make-ahead tip: If you prepare the pecans more than two days ahead, add another half teaspoon of ginger, since the flavor dissipates over time.
We like the variety here—the same toast spread with two different toppings. The green-olive tapenade, which uses pre-pitted olives, can be made in minutes with a blender or food processor. The sautéed mushroom topping is equally savory hot or at room temperature.
Blue-Cheese-and-Walnut Dip with Waldorf Crudités
With walnuts, mayonnaise, apples and grapes, this recipe is a riff on classic Waldorf salad.