Hors d'Oeuvres

From easy bruschetta to cheesy stuffed mushrooms to lobster sliders, here are some incredible hors d'oeuvres.

1 of 21

Mixed-Bean Crudités with Olive-Anchovy Aioli

Fresh beans make a beautiful crudité platter, but they can also be chopped and mixed together for a lovely late-summer salad, simply dressed with extra-virgin olive oil, Champagne vinegar and chopped herbs such as tarragon and chives.

GO TO RECIPE

2 of 21

Buckwheat Crackers with Smoked Fish

Using buckwheat flour in these incredibly crisp and buttery crackers gives them an appealing, earthy flavor. They're delightful with lemony crème fraîche and an assortment of smoked fish.

GO TO RECIPE

3 of 21

Pickled Shrimp with Creamy Spinach Dip

James Holmes grew up in Texas but didn't learn how to make pickled shrimp, a Gulf specialty, until he took a job at a New York City restaurant.

GO TO RECIPE

4 of 21

Salami-Egg Canapés

Gustav Klimt and strudel are two icons in chef Kurt Gutenbrunner and food writer Jane Sigal's Neue Cuisine.

GO TO RECIPE

5 of 21

Bruschetta with Mozzarella and Smashed Fresh Favas

GO TO RECIPE

6 of 21

Flat Breads with Shrimp and Romesco Sauce

Chef Sergi Millet cooks homey, regional food like romesco sauce, a slightly smoky puree of roasted red peppers, garlic and almonds. The versatile sauce is often served with fish or vegetables, but here Millet spreads it on rounds of soft homemade flat bread and tops it with sautéed shrimp.

GO TO RECIPE

7 of 21

Creamy Eggplant and White Bean Spread

This spread is like the Hungarian version of baba ghanoush. Sarah Copeland loves it on bread with thinly sliced raw red onions.

GO TO RECIPE

8 of 21

Mini Blini Napoleons

Pinch Food Design chef Bob Spiegel loves to rethink classic combinations, like this architectural take on blini and caviar. This recipe makes more blini than you'll need, but extras are great with smoked salmon.

GO TO RECIPE

9 of 21

Smoked Salmon Crisps

Thomas Keller's salmon cornets (tuiles shaped into tiny cones and topped with crème fraîche and fresh salmon) are a famous kickoff to his luxe and whimsical meals. Shaping the tuiles into cones is tricky and involves working very quickly with a cornet mold. Instead, leave the tuiles flat, like crackers. Top them with store-bought smoked salmon and crème fraîche.

GO TO RECIPE

10 of 21

Octopus Turnovers with Spicy Creole Mayonnaise

Octopus can be tough, but it becomes amazingly tender when it’s cooked for a long time. It's quite delicious in Jose Enrique's addictive pastries.

GO TO RECIPE

11 of 21

Scallops with Potato Pancakes and Caviar Sauce

Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato pancakes.

GO TO RECIPE

12 of 21

Free-Form Onion Tart

Chef Tip: To make the crust flaky, keep the butter and dough cold.

GO TO RECIPE

13 of 21

Goat Cheese-Stuffed Mushrooms with Bread Crumbs

Goat's-milk cheeses are typically lower in cholesterol, calories and fat—and higher in calcium—than cow's-milk ones. Here, creamy chèvre is stuffed into antioxidant-rich mushrooms and topped with crispy herbed bread crumbs.

GO TO RECIPE

14 of 21

Prosciutto-Wrapped Asparagus with Lemony Bread Crumbs

CHRISTINA HOLMES

Michael Chiarello cooks these asparagus twice: The first time early in the grilling session; the second time right before serving, after they’re wrapped in prosciutto.

GO TO RECIPE

15 of 21

Quick Buckwheat Blini

Called oladyi or blinchiki (the diminutive of blini), these mini blini get their nutty flavor from buckwheat flour. They require no rising; Anya von Bremzen’s mother, Larisa, uses this recipe to make a big batch quickly.

GO TO RECIPE

16 of 21

Croques Meurice

These bite-size ham-and-cheese sandwiches are miniature versions of the Croque Meurice that Michelin three-star chef Yannick Alléno serves exclusively at Le Meurice hotel's chic Bar 228.

GO TO RECIPE

17 of 21

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.

GO TO RECIPE

18 of 21

Paprika Cheese Spread

This fast cheese spread takes only 15 minutes to make.

GO TO RECIPE

19 of 21

Parmesan Tuiles with Heirloom Tomato Salad

Chopped red, green and orange tomatoes are tossed with olive oil and herbs, then served on Parmesan tuiles. The result: a supremely colorful, incredibly easy hors d'oeuvre.

GO TO RECIPE

20 of 21

Lobster Sliders

These lush sliders are miniature takes on classic New England lobster rolls.

GO TO RECIPE

Replay gallery

Your Profile

Hors d'Oeuvres

1 of 21

Mixed-Bean Crudités with Olive-Anchovy Aioli

2 of 21

Buckwheat Crackers with Smoked Fish

3 of 21

Pickled Shrimp with Creamy Spinach Dip

4 of 21

Salami-Egg Canapés

5 of 21

Bruschetta with Mozzarella and Smashed Fresh Favas

6 of 21

Flat Breads with Shrimp and Romesco Sauce

7 of 21

Creamy Eggplant and White Bean Spread

8 of 21

Mini Blini Napoleons

9 of 21

Smoked Salmon Crisps

10 of 21

Octopus Turnovers with Spicy Creole Mayonnaise

11 of 21

Scallops with Potato Pancakes and Caviar Sauce

12 of 21

Free-Form Onion Tart

13 of 21

Goat Cheese-Stuffed Mushrooms with Bread Crumbs

14 of 21

Prosciutto-Wrapped Asparagus with Lemony Bread Crumbs

15 of 21

Quick Buckwheat Blini

16 of 21

Croques Meurice

17 of 21

White-Bean and Prosciutto Bruschetta

18 of 21

Paprika Cheese Spread

19 of 21

Parmesan Tuiles with Heirloom Tomato Salad

20 of 21

Lobster Sliders

Share the Gallery

Up Next

Share the Gallery

Popular in Appetizers

All Topics in Appetizers