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Food

40 Party-Perfect Appetizer Recipes

Only the best appetizer recipes to wow your guests

By SAVEUR Editors

September 30, 2010

This roundup will give you all the inspiration you need to keep your guests coming back for more. After all, a party is only as good as its food (in our opinion).

We’ve covered all our bases, from dips to bacon-wrapped things to seafood, there’s so much to choose from. Curate your own hors d'oeuvres bar or make one dish to let it shine alone. Either way, we guarantee you won’t have leftovers.

Acadian Salt Cod Cakes — Salt cod is mashed with fluffy potatoes to make these bite-size pan-fried cakes from Prince Edward Island. Get the recipe for Acadian Salt Cod Cakes »Gemma and Andrew Ingalls

Sfiha Flatbread with Ground Beef — Drawing the tines of a fork over the savory topping of these flatbreads creates ridges that caramelize as they bake. This recipe first appeared in our December 2013 issue along with Nancy Harmon Jenkins' article Heart of Palestine. Get the recipe for Sfiha (Flatbread with Ground Beef and Tahini Topping) »Ariana Lindquist

tuna, party appetizers, elegant appetizers, entertaining — Curry powder, raisins, and chutney pair nicely with cheddar cheese in this dressed-up tuna melt. Get the recipe for Tuna Melt Canapes »Todd Coleman

watercress dip, easy dips, party appetizers — Creamy cottage cheese combines with watercress, lemon, chive, and parsley to make a bright dip for raw vegetables or chips. Get the recipe for Creamy Watercress Dip »Helen Rosner

Pan-Fried Salt Cod Chips (Fritas de Bacalhau) — 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) »Todd Coleman

Angeli Caffe's Focaccia — Evan Kleiman, the chef and owner of Angeli Caffe (see Family Style) in Los Angeles, gave us this recipe for Italian flat bread, which she tops with 'nduja, a spreadable Italian cured meat. You can buy 'nduja from the San Francisco-based pork store, Boccalone. Get the recipe for Angeli Caffe's Focaccia »André Baranowski

Roasted Carrot and White Bean Dip — Carrots are roasted with rosemary and garlic until tender and slightly caramelized before being puréed with cannelini beans and coriander to make a vibrant, sweet, and earthy dip for raw veggies or pita chips. Get the recipe for Roasted Carrot and White Bean Dip »Helen Rosner

Beef Empanadas — The classic Argentine empanada is shaped like a half-moon, but the pattern of its seal differs to indicate the unique flavors inside. This recipe, with a braided crimp and a spicy beef filling, is baked rather than fried in Argentine style. Get the recipe for Empanadas de Carne (Beef Empanadas) »Landon Nordeman

Ricotta and Roasted Pepper Frittata — Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. Get the recipe for Ricotta and Roasted Pepper Frittata (Frittata con Ricotta e Peperoni) »Andre Baranowski

Lemon Parmesan Dip — Creamy and bright-tasting, lemon parmesan dip makes for an excellent accompaniment to a chip or crudité platter. Get the recipe for Lemon Parmesan Dip »Helen Rosner

Chorizo Stuffed Mushrooms — Roasted mushrooms are stuffed with a chorizo, onion, and cheese filling in a popular snack enjoyed at asados in Buenos Aires. Get the recipe for Champiñones Rellenos de Chorizo (Chorizo-Stuffed Mushrooms) »Landon Nordeman

Marinated Sardine Crostini with Salsa Verde and Fennel — These little sandwiches have a big range of flavors, from the salty sardines to to the tangy flavors of tarragon and chive salsa verde. Get the recipe for Marinated Sardine Crostini with Salsa Verde and Fennel »Maxime Lattoni

Beet and Goat Cheese Napoleons — These elegant appetizers come from Wolfgang Puck's Los Angeles restaurant Spago. Laurie Ochoa wrote about the groundbreaking chef in "The King of LA," part of our special Los Angeles issue (March 2010). Get the recipe for Beet and Goat Cheese Napoleons »Penny De Los Santos

Fried Chicken Livers — Former deputy editor Beth Kracklauer traveled to Louisville, Kentucky, with her father for her survey of the best bar foods in that city. These fried chicken livers topped the list and make a stellar accompaniment to an ice-cold beer. Get the recipe for Fried Chicken Livers »André Baranowski

Feta Tart (Alevropita) — Made with a simple egg batter, this feta-studded tart hails from the region of Epirus. Get the recipe for Feta Tart (Alevropita) »James Oseland

Stuffed Grape Leaves — A meze of stuffed grape leaves is served with a cucumber-yogurt sauce. Get the recipe for Stuffed Grape Leaves (Dolmades) »Penny De Los Santos

Ham, Egg, and Tomato Pie — A semolina crust encases a savory filling of ham, cheese, tomato, and eggs, perfect for a quick filling lunch. Get the recipe for Tarta de Jamón, Huevo y Tomate (Ham, Egg, and Tomato Pie) »Landon Nordeman

Fried Cucumbers with Sour Cream Dipping Sauce — Sour cream and fines herbes make a great sauce for cooling down a spicy snack like our fried cucumbers. Get the recipe for Fried Cucumbers with Sour Cream Dipping Sauce »Maxime Iattoni

Zucchini Fritters (Kolokitho Keftedes) — 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) »Todd Coleman

Flatbreads with Two Toppings (Laganes) — In Greece, these flatbreads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta. Get the recipe for Flatbreads with Two Toppings (Laganes) »Penny De Los Santos

Shrimp with Tomatoes and Feta — The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled. Get the recipe for Shrimp with Tomatoes and Feta (Garides Saganaki) »Todd Coleman

Fennel and Herb Phyllo Pastries — These Greek pastries unite a buttery crust with bright-tasting fennel and feta cheese. We featured this recipe—from home cooks Ruth Honegger and Marino Pascal—as part of our special LA issue (March 2010). Get the recipe for Fennel and Herb Phyllo Pastries (Hortopita) »James Oseland

Yankee Fish Cakes — These lemon-and-dill-flavored fish cakes are a favorite of northeastern Massachusetts. Get the recipe for Yankee Fish Cakes »Todd Coleman

Prosciutto, Chile, and Onion Pizza — Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course. Get the recipe for Prosciutto, Chile, and Onion Pizza »André Baranowski

Grilled Green Onions with Romesco — Traditionally, this recipe calls for Spanish calçots and ñora peppers. Scallions and ancho chiles are good substitutes. Get the recipe for Grilled Green Onions with Romesco »Tim E. White/Alamy

recipe for onion rings — These are the perfect accompaniment to any burger. Get the recipe for Fried Onion Rings »Maura McEvoy

Montasio Cheese Crisps — Lidia Bastianich, who owns New York's Felidia and operates a restaurant, called Frico, with her son, grew up eating this irresistible fried-cheese snack in her hometown of Pula, Croatia (once part of Italy). Frico may be stuffed with a variety of fillings. When making this simple version, we added a little flour to help the frico to hold its shape. Get the recipe for Montasio Cheese Crisps »Christopher Hirsheimer

Crab-Stuffed Jalapeños — This dish is based on the crab-stuffed jalapeños found on menus throughout southeast Texas. We found that chilling the chiles after stuffing them makes them easier to coat with bread crumbs and fry. Get the recipe for Crab-Stuffed Jalapeños »André Baranowski

bacon appetizers, bacon recipes, party appetizers — At the Red Cat in New York City, these are a popular choice on the bar menu. Get the recipe for Bacon Wrapped Dates with Almonds »Meredith Heuer

Bacon Wrapped Dates with Almonds — Hot sauce and worcestershire sauce season the cheesy filling for this dish. Get the recipe for Bacon Wrapped Dates with Almonds »André Baranowski

Stuffed Mushrooms — These pillowy mushrooms surprise those who eat them with flavors that turn from delicately sweet to sharp. Get the recipe for Stuffed Mushrooms »Paolo Destefanis

aramelized Green Beans — This recipe is borrowed from cookbook author Anne Willan, who developed it at her cooking school, La Varenne, in Burgundy, France. Willan calls them "burnt beans" in her book From My Chateau Kitchen (Clarkson Potter, 2000), noting that they are "a revelation to those familiar only with crisp beans". Get the recipe for Caramelized Green Beans »André Baranowski

Italian Stuffed Clams — Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams. Get the recipe for Italian Stuffed Clams »André Baranowski

Duck Pate — Patience is the key to making this flavorful pate. Before it is assembled, the ingredients should marinate overnight, and the finished pate should set for at least a day after it's cooked so that the flavors meld. Get the recipe for Duck Pate »Landon Nordeman

Hot Onion Souffle — More a dip than a souffle, this delectable dish is a favorite at potluck dinners and tailgating parties. Get the recipe for Hot Onion Souffle »Chris Granger

Salmon Croquettes — It's important to chill the patties for these sumptuous croquettes (from Atlanta's Watershed) before frying them so that they hold together in the hot skillet. Get the recipe for Salmon Croquettes »André Baranowski

Guatemalan Tamales with Ancho Chile Sauce — These banana leaf-wrapped tamales are covered with an outer layer of foil, which ensures that they stay closed when steamed. Alternatively, the foil may be omitted and the tamales tied with kitchen twine. (Parchment paper may be substituted for the banana leaves, as well.) Get the recipe for Guatemalan Tamales with Ancho Chile Sauce »André Baranowski

Mexican Seafood Cocktail — This dish is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and cold beer. Get the recipe for Mexican Seafood Cocktail »Landon Nordeman

Peppers Stuffed with Feta — This meze is made in Macedonia with sweet Florina peppers, though Fresno or Anaheim chiles (the former being hotter than the latter) can be substituted. Get the recipe for Peppers Stuffed with Feta (Piperies Gemistes me Feta) »Todd Coleman

Prosciutto Rolls — These savory rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese. Get the recipe for Prosciutto Rolls »Ben Fink

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