Our 38 Best One-Bite Hors d'Oeuvres for Throwing the Ultimate Party, Appetizers | SAVEUR

Our 38 Best One-Bite Hors d'Oeuvres for Throwing the Ultimate Party

Keep your guests satisfied with these sophisticated appetizers

If you're throwing a cocktail party and want the perfect elegant snack, look no further than hors d'oeuvres. Oysters are a natural one-bite hors d'oeuvre, because they already come with a serving shell and are so versatile they can be served to kick off your meal during any season. Whether you're looking for a light bite to serve at your holiday party during the cooler months, like a dainty sweet potato crostini, or a casual finger food for game day, our best one bite hors d'oeuvres will surely keep your guess your guests satisfied.

Crab Toast

Crab Toast

Crab Toast

Marcus Nilsson

Spreading mayonnaise on both sides of the bread before grilling yields a perfectly golden brown crust. Get the recipe for Crab Toast »

Grilled Oysters on a Bed of Salt

Grilling, Grilled Oysters

Grilled Oysters on a Bed of Salt

Michael Turek

"You can grill any oyster you'd eat raw," says John Finger of California's Hog Island Oyster Co., "but bigger is better, since the longer they cook, the more they shrink." Rules of thumb: Opt for Pacific over Eastern, and look for 4–5-inch shell size. Have your fishmonger shuck one before you buy; the meat should almost fill the shell. Get the recipe for Grilled Oysters on a Bed of Salt »

Olive-Oil Poached Green Almonds with Dill

Olive Oil-Poached Green Almonds with Dill

Olive-Oil Poached Green Almonds with Dill

Matt Taylor-Gross

Green almonds are a rare spring treat; simmering them in olive oil, orange juice, and aromatics mitigates their slightly bitter exterior, making them an irresistible cocktail party snack. Get the recipe for Olive-Oil Poached Green Almonds with Dill »

Fried Stuffed Castelvetrano Olives

Fried Stuffed Castelvetrano Olives

Fried Stuffed Castelvetrano Olives

Romulo Yanes

Making for a substantial snack, Rosa Pepe stuffs olives with a simple beef and pork filling; then dredges them in breadcrumbs before crisping them up in the deep-fryer. Get the recipe for Fried Stuffed Castelvetrano Olives »

Mozzarella Sticks

Mozzarella sticks

Mozzarella Sticks

Farideh Sadeghin

Crispy breading encases gooey melted mozzarella cheese in this classic appetizer. Get the recipe for Mozzarella Sticks »

Abruzzo-Style Grape Focaccia

Abruzzo-Style Grape Focaccia

Abruzzo-Style Grape Focaccia

Romulo Yanes

When this fluffy, oil-slathered dough bakes, the red and green grapes dotting it burst, releasing their sweet juices into the bread. Get the recipe for Abruzzo-Style Grape Focaccia »

Herbed Squash Confit

Herbed Squash Confit

Herbed Squash Confit

Matt Taylor-Gross

The spongelike nature of summer squash makes it an ideal candidate to confit; pile the tender shreds on crostini for a summery appetizer. Get the recipe for Herbed Squash Confit »

Smoked Trout Blinis with Crème Fraîche and Dill

Smoked Trout Blinis with Crème Fraîche and Dill

Smoked Trout Blinis with Crème Fraîche and Dill

Maxime Iattoni

The smoked trout that tops these mini pancakes gets a slight kick from cayenne pepper. Get the recipe for Smoked Trout Blinis with Crème Fraîche and Dill »

Virginia Ham and White Cheddar Croquettes

Virginia Ham and White Cheddar Croquettes

Virginia Ham and White Cheddar Croquettes

Anna Stockwell

Crisp on the outside and creamy on the inside, potato croquettes filled with a combination of white cheddar and salty ham are the ultimate two-bite party snack. Get the recipe for Virginia Ham and White Cheddar Croquettes »

Homemade Jalapeño Poppers

Homemade Jalapeño Poppers

Homemade Jalapeño Poppers

Todd Coleman

Packed with a spicy, cheesy filling, roasted and fried jalapeños gain depth from charring under the broiler and a crispy crust from the bread crumb coating. Get the recipe for Homemade Jalapeño Poppers »

Goat Cheese Crostini with Fig-Olive Tapenade

Goat Cheese Crostini with Fig-Olive Tapenade

Goat Cheese Crostini with Fig-Olive Tapenade

Signe Birck

A tangy-sweet tapenade made with dried figs, kalamata olives, and capers is the perfect foil for mild goat cheese in this easy appetizer. Get the recipe for Goat Cheese Crostini with Fig-Olive Tapenade »

Three Cheese Gougères

Chablis Three Cheese Gougeres

Three Cheese Gougères

Ingalls Photography

Three distinct cheeses are incorporated into this classic savory pâte à choux snack. More cheese is sprinkled over the tops of the gougères to produce a golden crust. Get the recipe for Three Cheese Gougères »

Smoked Bluefish Pâté with Hardtack Crackers

Smoked Bluefish Pâté with Hardtack Crackers

Smoked Bluefish Pâté with Hardtack Crackers

Landon Nordeman

Bluefish gets the haute cuisine treatment at Puritan & Company in Cambridge, where chef-owner Will Gilson serves it as a smoky paté. Get the recipe for Smoked Bluefish Pâté with Hardtack Crackers »

Pão de Queijo

Pão de Queijo

Pão de Queijo

Todd Coleman

If you can't find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results. Get the recipe for Pão de Queijo »

Oysters DuPont

Oysters DuPont

Oysters DuPont

Ingalls Photography

Crabmeat, feta, and capers are broiled atop garlic-and-herb-dressed oysters in this salty-sweet dish. Get the recipe for Oysters DuPont »

Roasted Garlic and Sweet Potato Crostini

Garlic and Sweet Potato Crostini

Roasted Garlic and Sweet Potato Crostini

Helen Rosner

Sweet and savory, crunchy and creamy come together on little toasts, which pair cubes of sweet potato with a flavorful spread featuring lemon zest, capers and sour cream. Get the recipe for Roasted Garlic and Sweet Potato Crostini »

Zucchini Fritters (Kolokitho Keftedes)

Zucchini Fritters (Kolokitho Keftedes)

Zucchini Fritters (Kolokitho Keftedes)

Todd Coleman

Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature. Get the recipe for Zucchini Fritters (Kolokitho Keftedes) »

Indian Vegetable Fritters (Pakoras)

Pakoras (Indian Vegetable Fritters)

Indian Vegetable Fritters (Pakoras)

James Roper

Crispy chickpea-battered vegetable fritters are a popular street-food snack throughout India. This recipe calls for potatoes and onion, but cauliflower florets, eggplant slices, or plantains can also be used. Get the recipe for Indian Vegetable Fritters (Pakoras) »

Spiced Ground Beef Patties (Shami Kebabs)

Spiced Ground Beef Patties (Shami Kebabs)

Spiced Ground Beef Patties (Shami Kebabs)

Ingalls Photography

Ground beef is stuffed with a spiced onion mixture and then fried until crisp and savory in this favorite street food of Muslim Indians. Get the recipe for Spiced Ground Beef Patties (Shami Kebabs) »

Pigeon Pea Fritters with Yogurt-Tomato Sauce (Vadai Pachadi)

Pigeon Pea Fritters with Yogurt-Tomato Sauce (Vadai Pachadi)

Pigeon Pea Fritters with Yogurt-Tomato Sauce (Vadai Pachadi)

Ingalls Photography

In Tamil-speaking households, a combination of fritters with sauce is referred to as vadai pachadi. Served for weddings and religious holidays, these spicy fritters get their signature crunch from yellow split peas and are topped with a creamy, tangy yogurt-tomato sauce. Get the recipe for Pigeon Pea Fritters with Yogurt-Tomato Sauce (Vadai Pachadi) »

Cured Salmon with Thin Pancakes (Gravlax with Blinis)

Cured Salmon with Thin Pancakes (Gravlax with Blinis)

Cured Salmon with Thin Pancakes (Gravlax with Blinis)

Maxime Iattoni

We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, subtly flavored perfection. Get the recipe for Cured Salmon with Thin Pancakes (Gravlax with Blinis) »

Shrimp and Rosemary Crostini

Shrimp and Rosemary Crostini

Shrimp and Rosemary Crostini

Ingalls Photography

For this simple appetizer, shrimp are sautéed in smoky bacon fat and served on grilled bread with rosemary. Get the recipe for Shrimp and Rosemary Crostini »

Stuffed Pepperoncini with Smoked Salmon

Stuffed Pepperoncini with Smoked Salmon

Stuffed Pepperoncini with Smoked Salmon

Yossy Arefi

Spicy, briny, creamy, and salty, this simple, retro-inspired appetizer is an unabashed crowd-pleaser. Get the recipe for Stuffed Pepperoncini with Smoked Salmon »

Smoked Salmon with Cream Cheese, Capers, and Red Onion

Smoked Salmon with Cream Cheese, Capers, and Red Onion

Smoked Salmon with Cream Cheese, Capers, and Red Onion

Helen Rosner

Cream cheese, capers, and red onions make for a lovely spread to pair with smoked salmon. Get the recipe for Smoked Salmon with Cream Cheese, Capers, and Red Onion »

Toast with Roasted Beet Dip, Smoked Salmon, and Watercress

Toast with Roasted Beet Dip, Smoked Salmon, and Watercress

Toast with Roasted Beet Dip, Smoked Salmon, and Watercress

Helen Rosner

Roasting beets and puréeing them with a little balsamic vinegar makes a sweet, earthy spread that's a perfect base for slices of smoked salmon and peppery watercress. Get the recipe for Toast with Roasted Beet Dip, Smoked Salmon, and Watercress »

Pan-Fried Salt Cod Chips (Fritas de Bacalhau)

Pan-Fried Salt Cod Chips (Fritas de Bacalhau)

Pan-Fried Salt Cod Chips (Fritas de Bacalhau)

Todd Coleman

A thin batter of salt cod, garlic, and onions is shallow-fried to make fine, crisp chips. Get the recipe for Pan-Fried Salt Cod Chips (Fritas de Bacalhau) »

Smoked Salmon with Fromage Blanc, Chives, and Pickled Celery

Smoked Salmon with Fromage Blanc, Chives, and Pickled Celery

Smoked Salmon with Fromage Blanc, Chives, and Pickled Celery

Helen Rosner

Pickled celery balances the subtleness of fromage blanc in a simple and elegant canapé. Get the recipe for Smoked Salmon with Fromage Blanc, Chives, and Pickled Celery »

Shallot and Pancetta Tortilla Crisps

Shallot and Pancetta Tortilla Crisps

Shallot and Pancetta Tortilla Crisps

Yossy Arefi

Ultra-crisp tortilla pizzettes, developed by SAVEUR test kitchen director Farideh Sadeghin, can be tailor-made with just about any ingredients. We like them topped with creme fraiche, shallot, and pancetta, a flavor profile not unlike alsatian tarte flambee. Get the recipe for Smoked Salmon with Shallot and Pancetta Tortilla Crisps »

Sage Tempura Shiitake Mushrooms

Sage Tempura Shiitake Mushrooms

Sage Tempura Shiitake Mushrooms

Maxime Iattoni

Earthy sage enhances the woodsy flavor of shiitake mushrooms in this simple fried appetizer. Get the recipe for Sage Tempura Shiitake Mushrooms »

Robiola-Stuffed Figs with Pomegranate

Robiola-Stuffed Figs with Pomegranate

Robiola-Stuffed Figs with Pomegranate

Maxime Iattoni

Pungent Robiola cheese can be substituted with brie, ricotta, or any other soft cheese in this simple no-cook appetizer. Get the recipe for Robiola-Stuffed Figs with Pomegranate »

Saganaki Bites with Sun Dried Tomato Tapenade

Saganaki Bites with Sun Dried Tomato Tapenade

Saganaki Bites with Sun Dried Tomato Tapenade

Maxime Iattoni

Kasseri cheese, a type of sheep's milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries. Get the recipe for Saganaki Bites with Sun Dried Tomato Tapenade »

Broccoli Rabe, Cannellini Bean, and Ricotta Crostini

Broccoli Rabe, Cannellini Bean, and Ricotta Crostini

Broccoli Rabe, Cannellini Bean, and Ricotta Crostini

Andre Baranowski

Crusty, garlicky toasted bread is topped with creamy ricotta, rosemary-accented beans, and spicy sautéed broccoli rabe in this quick, satisfying Italian appetizer. Get the recipe for Broccoli Rabe, Cannellini Bean, and Ricotta Crostini »

Broiled Oysters with Spinach and Brown Butter Hollandaise

Broiled oysters with Spinach and Brown Butter Hollandaise

Broiled oysters with Spinach and Brown Butter Hollandaise

Michelle Heimerman

Instead of using clarified butter in his hollandaise, as is traditional, Global Village chef Martin Bealin browns butter, rendering it nutty in flavor. Choose briny—not creamy—oysters (ask your fishmonger), and be sure to make the mignonette: The salinity of the oysters in combination with the pungent shallots and vinegar are a welcome contrast to the richness of the hollandaise. Get the recipe for Broiled Oysters with Spinach and Brown Butter Hollandaise »

Cheese Gougères

cheese gougeres

Cheese Gougères

Christina Holmes

This recipe makes gougères that are custardy in the center, with a little nuttiness and crunch from optional walnuts. If you prefer a firmer puff, use four eggs instead of five. I like a mix of cheeses, but one cheese makes great gougères, too—even a very un-French cheddar. Feel free to scoop out and freeze the dough in advance, then bake gougères directly from the freezer, adding a few minutes to the baking time. Get the recipe for Cheese Gougères »

Pigs in a Blanket with Herbed Mustard Dipping Sauce

pigs in blanket

Pigs in a Blanket with Herbed Mustard Dipping Sauce

Matt Taylor-Gross

The dough, a variation on a Southern-style biscuit dough, is rolled out and folded several times to ensure delicate layers. Leftover dough and scraps can be rolled out again and cut and baked into biscuits. The dough can also be made in advance and refrigerated for up to 2 days or frozen until ready to use. Get the recipe for Pigs in a Blanket with Herbed Mustard Dipping Sauce »

French Piped Potatoes (Pommes Duchesse)

French Piped Potatoes (Pommes Duchesse)

French Piped Potatoes (Pommes Duchesse)

Ingalls Photography

Elegant potatoes are brushed with an egg wash before baking for color and crunch. Get the recipe for French Piped Potatoes (Pommes Duchesse) »

Swiss Fondue Fritters (Malakoffs)

Swiss Fondue Fritters (Malakoffs)

Swiss Fondue Fritters (Malakoffs)

Penny de Los Santos

A decadent mixture of Gruyere, garlic, wine, and kirsch is scooped onto bread rounds and fried to perfection—golden and crisp outside, gooey inside—in this recipe for classic Swiss cheese fritters, which first appeared in our October 2013 issue with the article Pleasure Dome. Get the recipe for Swiss Fondue Fritters (Malakoffs) »

Beet "Tartare"

Beet "Tartare"

Beet "Tartare"

Yossy Arefi

Earthy roasted beets are brightened by fresh orange zest and tangy balsamic in this clever appetizer, which looks beautiful presented in individual endive spears. Get the recipe for Beet "Tartare" »