Best Wine Party Recipes

By Food & Wine
Updated May 18, 2017
When one thinks of wine party fare, one automatically thinks they are sequestered to cheese boards. However, a real wine party goes far beyond the cheese board and seeks to feature noshes that will accentuate the variety of the wines available. From herb-roasted olives to creative crostinis, we've rounded up several recipes that will take your wine party to an elevated level.
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Lemon Curd Toasts with Coconut

© John Kernick
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Olive oil and cocoa butter make this lemony curd extraordinarily creamy and luscious. Spread on baguette toasts, it becomes a fantastic dessert.

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Shrimp Toasts

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This supersavory party appetizer features pureed shrimp and crunchy seasame seeds, giving guests a uniquely textured bite they'll be sure to revisit throughout the evening.

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Smoked Mozzarella Spread with Flatbread Crackers

PHOTO © LUCY SCHAEFFER
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F&W's Marcia Kiesel likes to whiz smoked mozzarella in the food processor with sun-dried tomato pesto and olive oil

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Toasted Bread with Olive Oil, Garlic and Herbs

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Bread that's grilled over an outdoor fire has a delicious, woodsy flavor and needs only the simplest of toppings.

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Roasted Fruit and Cheese Plate

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This reimagined cheese plate combines roasted figs, pears and quince with blue cheese and toasted hazelnuts.

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Popcorn with Sesame-Glazed Pistachios

© John Kernick
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Mixing popcorn with glazed pistachios creates a sweet-salty snack that's fantastic with cocktails.

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Goat Cheese-Stuffed Roasted Figs

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Simple, sweet, and totally indulgent, these figs will be the talk of your party... even though they will be the easiest appetizer to make!

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Mushroom and Fontina Crostini

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Maria Helm Sinskey likes to use Italian Fontina cheese, which melts beautifully, but young Gouda would be equally delicious.

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Herb-Roasted Olives

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If you need an easy nosh for a party, these herb-roasted olives are an elegant, simple hors d'oeuvre that everyone will appreciate having to snack on.

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Prosciutto, Tomato and Olive Bruschetta

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Salty and savory appetizers, like this prosciutto and bruschetta combination, pair well with a variety of wines and cocktails making your gathering a flavorful and inspiring evening.

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Pimento Cheese with Salt-and-Pepper Butter Crackers

© CON POULOS
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TV chef Carla Hall makes her own crunchy crackers to serve with her cheese spread, a riff on a Southern classic.

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Black Olive Tapenade with Figs and Mint

David Malosh
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What makes this tapenade 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.

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Aged Gouda Fondue with Caraway Croutons

© Ryan Robert Miller
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"My friend Natalie's mother, who lives in Amsterdam, brings me aged Gouda each year," chef Barbara Lynch says. "I wanted to serve it as a fondue instead of on its own as an hors d'oeuvre." For those without an overseas cheese connection, Lynch suggests buying an eight-month-aged Gouda--"Nothing too smoky; just a beautiful, salty Gouda."

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Crostini with Lentil and Green Olive Salad

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If you're in need of a quick and stunning appetizer, this simple crostini will not disappoint. Seasoned lentials and olives spread across a crispy crostini bread will satisfy all of your hungry guests.

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Wine Bar Nut Mix

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This fantastic sweet-savory mix of pecans, almonds and walnuts from The Casual Vineyard Table, by Carolyn Wente and Kimball Jones, makes a great gift.

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Gouda, Pancetta and Onion Fondue with Pretzels

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Leyden, a Dutch cheese flecked with cumin seeds, inspired Laura Werlin to create this cumin-spiced Gouda fondue. Serve it with soft, warm pretzels or pickled vegetables for dipping.

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Fruit-and-Nut Trail Mix

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"At the restaurant, I used to take slices of bacon off trays, stuff them in a roll and eat that as a snack," says chef Jeremy Sewall of Lineage in Brookline, Massachusetts, who has lost about 40 pounds. He now stashes healthy snacks, like this roasted nut mix, everywhere to help him resist other temptations.

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Crudités with Creamy Pistachio Dip

© Anna Williams
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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.

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Blue-Cheese-and-Walnut Dip with Waldorf Crudités

David Malosh
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With walnuts, mayonnaise, apples and grapes, this recipe is a riff on classic Waldorf salad.

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Fig Bars with Red Wine and Anise Seeds

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This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig filling. The crust gets even more tender the day after baking.

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