50 Hors d'Oeuvres Recipes for Your Next Party (2024)

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50 Hors d'Oeuvres Recipes for Your Next Party (1)

ByLara Eucalano and Lisa Kaminski

Taste of Home's Editorial Process

Updated: May 06, 2024

    Start the party right with easy hors d'oeuvres. These bite-sized treats can be made in a flash and look oh-so-fancy.


    Cucumber Party Sandwiches

    This is one of my favorite easy hors d’oeuvres. We have lots of pig roasts here in Kentucky, and these small sandwiches are perfect to serve while the pig is roasting. —Rebecca Rose, Mount Washington, Kentucky

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    Shrimp in Phyllo Cups

    I almost didn’t make these appetizers for last year’s Christmas party because I was running out of time, but I knew they’d be a tasty hit. Simple to make, the cups have few ingredients and look beautiful on the plate—very gourmet! This turned out to be one of the night’s favorites, and they just flew off the plate. —Terri Edmunds, Naperville, Illinois

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    Cranberry Endive Hors d'Oeuvres

    You can pack a lot of flavor into elegant hors d’oeuvres just by using the right combination of ingredients. I created this blue cheese filling for a holiday gathering and everyone loved it. —Margee Berry, White Salmon, Washington

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    Meatballs with Chimichurri Sauce

    This South American condiment, ­featuring fresh cilantro and parsley, is more than just a sauce for tossing with meatballs. You’ll want plenty for extra dipping. —Amy Chase, Vanderhoof, British Columbia

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    Cheese-Stuffed Cherry Tomatoes

    “They’re easy to fix as an appetizer or salad,” says Mary Lou, a Florida native. “It’s impossible to eat just one.”

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    Brie Appetizers with Bacon-Plum Jam

    Among my friends I’m known as the pork master, because I love to cook just about every cut there is. These appetizers combine soft, mild Brie cheese with a sweet-sour bacon jam that has a touch of Sriracha sauce. —Rick Pascocello, New York, New York. Here are a few tips for making baked brie with jam.

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    Cranberry-Fig Goat Cheese Crostini

    The blend of flavors in the crostini makes for absolutely scrumptious hors d’oeuvres. —Barbara Estabrook, Rhinelander, Wisconsin

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    Cheese Puffs

    “I found this recipe in one of my mother’s old cookbooks and updated the flavor by adding cayenne and mustard,” recalls Jamie Wetter of Boscobel, Wisconsin. “Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!”

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    Bacon-Encased Water Chestnuts

    My husband and I do lots of entertaining and always start off with appetizers like these tempting morsels.—Midge Scurlock, Creston, Iowa

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    Taste of Home

    Sweet Pea Pesto

    I made a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas

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    Asparagus Wraps

    Asparagus makes lovely finger food, especially wrapped in pastry and tasty filling. Easily assembled, it’s perfect for weeknight noshing or something a little fancier for entertaining. —Linda Hall, Evington, Virginia

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    Rosemary Veal Meatballs

    These savory appetizer meatballs, seasoned with rosemary and garlic, get a touch of sweetness from chopped golden raisins. They will be a hit at your next gathering. —Rhonda Maiani, Chapel Hill, North Carolina

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    Best Deviled Eggs Recipe photo by Taste of Home

    Best Deviled Eggs

    Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia

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    Pumpkin Pinwheels

    Cream cheese, mozzarella and roasted red peppers make these pumpkin-shaped pinwheels devilishly delicious. They were a hit at my last Halloween party. —Anndrea Bailey, Huntington Beach, California

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    Artichoke Phyllo Cups

    I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! —Neel Patel, Champaign, Illinois

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    Crumb-Topped Clams Recipe photo by Taste of Home

    Crumb-Topped Clams

    In my family, it wouldn’t be Christmas Eve without baked clams. They’re easy to make and always a hit. —Annmarie Lucente, Monroe, New York

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    Taste of Home

    Shrimp Salad Appetizers

    These refreshing hors d’oeuvres have gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. —Solie Kimble, Kanata, Ontario

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    Seafood-Stuffed Mushrooms Recipe photo by Taste of Home

    Seafood-Stuffed Mushrooms

    Ever since I found this hors d’oeuvres recipe in a magazine years ago, these seafood-stuffed mushrooms have been making my family and friends merry every Christmas. —Harriet Stichter, Milford, Indiana

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    Patatas Bravas

    Patatas bravas (which means “spicy potatoes”) is the ultimate Spanish comfort food. Served tapas-style, the crispy potatoes and smoky sauce are difficult to resist. Add a drizzle of garlic aioli for a richer flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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    Taste of Home

    At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California

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    Bacon-Wrapped Smokies

    These cute little bacon-wrapped smokies are finger-licking good. They have a sweet and salty taste that's fun for breakfast or as an appetizer. —Cara Flora, Kokomo, Indiana

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    Brie-Leek Tartlets

    My family is picky, but everyone loves these little bites. I make dozens of them at a time because they’re gone the second I turn my back. —Colleen MacDonald, Port Moody, British Columbia. Check out this quick and easy pumpkin baked brie recipe.

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    Taste of Home

    Smoked Pimiento Cheese Crostini

    Pimiento cheese has long been a favorite in our family, so these bite-sized hors d’oeuvres are a treat! I add Worcestershire sauce and hot sauce to give them a little kick. Caramelized onions create another layer of flavor. You can make the cheese and onions three to five days in advance; they store well. If you need to save time, you can use premade jalapeno pimiento cheese. —Caitlyn Bunch, Trenton, Georgia

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    Party Pesto Pinwheels Recipe photo by Taste of Home

    Party Pesto Pinwheels

    I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. —Kathleen Farrell, Rochester, New York

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    Air-Fryer Bacon-Wrapped Asparagus Recipe photo by Taste of Home

    Air-Fryer Bacon-Wrapped Asparagus

    I serve this air-fryer bacon-wrapped asparagus with grilled meat and sliced fresh tomatoes for a wonderful meal. —Trisha Kitts, Dickinson, Texas

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    Mushroom Puff Pastry Bites Recipe photo by Taste of Home

    Mushroom Puff Pastry Hors d'Oeuvres

    These mushroom puff pastry bites make the perfect finger food. I even freeze them for a quick appetizer for unexpected guests. — Marion Ruzek, Jeffersonville, Indiana

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    Shrimp Tartlets Recipe photo by Taste of Home

    Shrimp Tart Hors d'Oeuvres

    Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. —Gina Hutchison, Smithville, Missouri

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    Taste of Home

    Bacon Cream Cheese Pinwheels

    It's hard to resist a crescent roll, bacon and cream cheese in one bite! Kids, friends, everyone will scarf these cream cheese pinwheels down. Now I bake a double batch whenever we have a get-together. —Krista Munson, Sharpsburg, Kentucky

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    Pork Satay

    Cilantro layers on the freshness, while the sesame oil and Thai chili sauce add Asian flavors that pair perfectly with peanut butter. —Taste of Home Test Kitchen

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    Spinach-Artichoke Stuffed Mushrooms

    I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It’s an impressive party appetizer yet comes together so easily. —Amy Gaisford, Salt Lake City, Utah

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    Taste of Home

    Crisp Caraway Twist Hors d'Oeuvres

    This appetizer is always a hit when I serve it on holidays or special occasions. The flaky cheese-filled twists (made with convenient puff pastry) bake to a crispy golden brown. When our big family gets together, I make two batches of these hors d’oeuvres. —Dorothy Smith, El Dorado, Arkansas

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    Shrimp Corn Cakes with Soy Mayo

    Feel free to add hot sauce to the dip that accompanies these savory corn cakes. —Katty Chiong, Hoffman Estates, Illinois

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    Caprese Skewers Recipe photo by Taste of Home

    Caprese Skewers

    Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California

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    Sausage Chive Pinwheels Recipe photo by Taste of Home

    Sausage Chive Pinwheels

    These spirals are simple to make but look special on a buffet. Our guests eagerly help themselves—sometimes the eye-catching pinwheels don't even make it to their plates! —Gail Sykora, Menomonee Falls, Wisconsin

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    Taste of Home

    Chicken Piccata Meatballs

    The classic chicken piccata entree is my favorite dish, but I wanted another way to have all the same flavors. These chicken piccata meatballs are the perfect solution, whether served alone or with a sauce like marinara or buffalo! Serve over buttered noodles if you’d like, or stick toothpicks in them for appetizers. —Dawn Collins, Rowley, Massachusetts

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    Crab Wonton Cups Recipe photo by Taste of Home

    Crab Wonton Cups

    These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can add them to your list of holiday hors d’oeuvres as well. They’re true crowd-pleasers. —Connie McDowell, Greenwood, Delaware

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    Brie Cherry Pastry Cups Recipe photo by Taste of Home

    Brie Cherry Pastry Cup Hors d'Oeuvres

    Golden brown and flaky, these bite-sized puff pastries with creamy Brie and sweet cherry preserves could easily double as a scrumptious dessert. —Marilyn McSween, Mentor, Ohio

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    Prosciutto Shrimp with Tropical Mango Salsa

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    Crab Crescents

    This recipe is so good, no one will guess how quickly you put it together. These little bites are delicious and decadent! —Stephanie Howard, Oakland, California

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    Taste of Home

    Ham and Cheese Puffs

    These tasty little bites go over well with kids. They're also delicious with soups or as party appetizers. —Mrs. Marvin Buffington, Burlington, Iowa

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    Cucumber Canapes

    I always get requests for the recipe for these canapes whenever I serve them. They're delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. —Nadine Whittaker, South Plymouth, Massachusetts

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    Chive Crab Cakes

    These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. —Cindy Worth, Lapwai, Idaho

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    Taste of Home

    There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington

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    Taste of Home

    Puff Pastry Christmas Palmiers

    Palmiers (pronounced palm-YAY) come from France. They're usually sweet, but to make them savory, I swirl in pesto, feta and sundried tomatoes. —Darlene Brenden, Salem, Oregon

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    Taste of Home

    Cranberry Brie Pecan Pinwheels

    This recipe is a twist on baked Brie. My family always requests these during the holidays. They are delicious and make the kitchen smell amazing! —Jacquie Franklin, Hot Springs, Montana

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    Teriyaki Salmon Bundles

    If you're bored with the same old appetizers, give this one a try. I serve the little salmon bundles on skewers for easy dipping. Standing the skewers in a small vase filled with table salt creates a festive presentation. —Diane Halferty, Corpus Christi, Texas

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    Crab Phyllo Cups Recipe photo by Taste of Home

    Crab Phyllo Cups

    I always like a dot of chili sauce on top of these easy hors d’oeuvres. If you’re out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, Arizona

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    Originally Published: November 13, 2018


    Lara Eucalano

    Lara has been an editor for Taste of Home since 2018. Prior to her work in food and lifestyle publishing, she spent nearly a decade in the world of marketing as a brand storyteller. In her personal life, Lara runs the world's smallest farm, comprised of several raised beds and a flock of demanding chickens.

    Read More

    50 Hors d'Oeuvres Recipes for Your Next Party (48)

    50 Hors d'Oeuvres Recipes for Your Next Party (2024)


    How many hors d'oeuvres do I need for 50 guests? ›

    Quantity. A good rule of thumb when working with your caterer on just how many hors d'oeuvres to choose is as follows: for 10 – 12 guests a minimum of 5 selections, 25 guests a minimum of 9 selections and for 50 guests, a minimum of 13 selections.

    What is the most common hors d'oeuvre? ›

    Usually presented buffet style, it often consists of cold cuts, cured fishes, mixed salads, kholodets, pirozhki, various pickled vegetables (such as tomatoes, beets, or cucumbers), sauerkraut, pickled mushrooms, deviled eggs, hard cheeses, caviar, canapés, open sandwiches, and breads.

    How do you calculate hors d oeuvres for a party? ›

    As a rule of thumb, most guests will consume 8 to 10 bite-size pieces for every 60 to 90 minutes of a party. However, the larger the variety of offerings, the more hors doeuvres that will be consumed because everyone will want to try at least one of each item.

    What are good appetizers to buy for a party? ›

    11 Store-Bought Appetizers Our Editors Turn To For Easy...
    • Taylor Farms Sweet Kale Chopped Salad Kit.
    • Publix Deli Chicken Breast Dip, Buffalo Style.
    • Trader Joe's Pastry Bites Feta Cheese & Caramelized Onions.
    • The Fresh Market Take & Bake Brie.
    • Publix Deli Artichoke & Spinach Dip.
    Feb 19, 2023

    What's the difference between hors d'oeuvres and appetizers? ›

    You're supposed to eat hors d'oeuvres before a meal begins, versus appetizers, which are considered part of the meal. Then there is the quantity served, with appetizers being served once to a table, versus hors d'oeuvres being served several at a time.

    How much finger food do I need for 50 people? ›

    If you're hosing 25 -35 guests, plan 3-4 bites per person if a full dinner is to be served afterwards, or 5-7 bites per person if a lighter meal will be served. If you're hosting a party of 50, then you can offer 6 to 9 different items.

    How much food do I need for 50 guests? ›

    How Much Food to Serve at a Party
    Chicken or turkey breast8–9 pounds16–18 pounds
    Fish (fillets or steaks)7-1/2 pounds15 pounds
    Hamburgers6-1/2–9-1/2 pounds13–15 pounds
    35 more rows
    May 23, 2024

    What are the five miscellaneous hors d'oeuvres? ›

    nearly anything can be served as amuse boudhe: salads, soups, canapes, fish, and vegetables.

    What are heavy hors d'oeuvres for a party? ›

    25 Heavy Hors d'oeuvres for a Party
    • Baked Feta with Olives and Tomatoes. ...
    • Baked Cotija Zucchini Fries. ...
    • Leek & Onion Puff Pastry Tart. ...
    • Endive Salad Bites with Grilled Feta. ...
    • Ham & Gruyere Tarts. ...
    • Roasted Artichoke Hearts. ...
    • Tinned Fish Board. ...
    • Prosciutto and Melon.
    Aug 23, 2023

    What are the three main types of hors d oeuvres? ›

    Types of Hors d'oeuvre
    • Hot- sausages, smoked fish or meat, Potato Napoleon with caviar and sour cream etc.
    • Cold- Pates, oysters, cheeses, crudités etc.
    • Finger food- empanadas, wontons, deviled quail eggs, tea sandwiches.
    • Canapés- 1 or 2 bites- always consists of four parts. Base. Spread. Primary ingredient. Garniture.
    Oct 4, 2022

    How many different appetizers for a party of 50? ›

    Caterers often plan a minimum of 4 different choices for groups of 25-100 or more, adding an additional choice for each 25 people. A good rule of thumb for a dinner party, allow for 6 appetizers per person. For a co*cktail party consider making 12 appetizers per person.

    What is the basic rule in preparing hors d oeuvres platter? ›

    A fairly standard formula is used by caterers to figure out how many pieces should be prepared for each kind of hors d'oeuvres being served: Number of bites desired per person times the number of guests divided by the number of different hors d'oeuvres being served.

    What is the easiest food to serve at a party? ›

    When you're looking for a quick and easy party food that can also stand in for dinner, sliders are just the ticket! Round out the menu with a generous vegetable tray and dips, cheeses, and crackers.

    What is the cheapest food to serve at a party? ›

    Here's a look at some crowd-pleasing dishes to consider for your next gathering:
    • Chili. The most cost-efficient version of this is meat-free chili made from beans and vegetables. ...
    • Roasted Veggies. ...
    • Baked Goods. ...
    • Dips. ...
    • Apple Bruschetta. ...
    • Fruit Skewers. ...
    • Charcuterie Boards.
    Feb 24, 2023

    How to make party platters on a budget? ›

    Planning Party Platters: Ideas From Experience
    1. Plan on 2 to 3 ounces of meat per person. ...
    2. Plan 1 to 1 1/2 ounces of cheese slices per serving. ...
    3. Plan 1/2 cup of chicken, tuna, and potato salad per person. ...
    4. Allow 4 to 6 pieces of vegetables on a relish tray per person. ...
    5. Allow 1/2 cup per serving with fruit.

    What is considered the simplest appetizer? ›

    Explanation: Fresh Fruits and vegetables are the simplest appetizer.

    What are the most popular finger foods? ›

    Then again, you can't go wrong with party food favorites like pinwheel recipes, pigs in a blanket, party dips, and deviled eggs—they make a welcome addition to any potluck spread. Just serve them with one of our tasty co*cktails, and these finger food ideas are guaranteed to win over any crowd.

    What is a one bite appetizer called? ›

    myz. ɡœl]) is a single, bite-sized hors d'œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons but are served free and according to the chef's selection alone.

    What is a tiny appetizer or hors d oeuvre? ›

    An hors d'oeuvre is an appetizer. At a fancy party, waiters might walk around with trays of bite-sized hors d'oeuvres. Hors d'eourves are served in small portions, like most appetizers. This term originally meant something out of the ordinary before it came to mean something separate from the main course of a meal.

    How many appetizers for a party of 40? ›

    More than 6 appetizers per person are too many. You don't want to fill your guests' bellies before dinner. Generally, you will need enough for each guest to eat 2 of each type of appetizer you serve. For very large parties, you can lower this to 1.5 servings per person per appetizer.

    How many half trays of food do I need for 40 guests? ›

    (Half trays serve 20 people. Full trays serve 35-40 people.)

    How many canapés for 50 guests? ›

    For a one-hour drinks reception, order four to six canapés per person. If it's before a grand dinner, four should be plenty. For longer events, add another two to four pieces per hour. Savoury canapés are always more popular; if you're serving savoury and sweet, aim for a ratio of around 4:1.

    How much chips and dip for 40 people? ›

    Dips and Chips- For every ten guests, plan on approximately one and a half cups of dip, roughly an ounce and a quarter per person. Be sure to have roughly a half to full cup of chips per guest.


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