Snacks for Hard-Working Cooks

Preparing a Thanksgiving feast calls for a lot of time and energy, which is why we like to have snacks on hand for all the hard-working cooks in the kitchen. These 17 super-simple recipes—for herbed olives, gouda and apple butter sandwiches, ricotta crostini, and more—will nourish and delight as you spend the day cooking, while still being light enough not to spoil anyone's appetite.

Pecan Cheese Wafers

Pecan Cheese Wafers
Pecans lightly brushed with egg whites are baked into cheesy, buttery wafers with a touch of chile flakes.Ingalls Photography
Candied Pecans

Candied Pecans

A combination of balsamic vinegar, sea salt, and brown sugar turns pecans into a toasty, addictive snack that's perfect for nibbling alongside apéritifs.Penny De Los Santos

Spiced Pecans

Spiced Pecans
Bite-size and buttery, cumin and cayenne-spiced pecans glazed in dark brown sugar are the perfect smoky, spicy-sweet snack.Penny De Los Santos

Olive Oil-Marinated Goat Cheese

These marinated cheeses can be baked off individually in ramekins, to spread on sliced bread whenever a craving strikes. See the recipe for Olive Oil-Marinated Goat Cheese »Todd Coleman

Glazed Pecans

Glazed Pecans
Coated with a sour cream-based glaze and baked in the oven, pecans become a toasty, sweet snack.Penny De Los Santos
Venetian Tea Sandwiches (Tramezzini)

Venetian Tea Sandwiches (Tramezzini)

Our favorite fillings for light, dainty Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef. Serve a selection open-faced for a colorful, eye-catching presentation.Todd Coleman

Tuna Melt Canapes

Curry powder, raisins, and chutney pair nicely with cheddar cheese in this dressed-up, bite-size tuna melt. See the recipe for Tuna Melt Canapes »Todd Coleman
Ricotta Crostini with Soppressata

Ricotta Crostini with Soppressata

Creamy, luscious cows' or sheep's milk ricotta pairs beautifully with grilled, toasted, or fried slices of crusty bread for a simple and rustic crostini.André Baranowski

Swedish Pickled Crudites

Infused with fragrant spices and aromatics, these pickled vegetables are flavorful alternative to a traditional crudite platter. Serve with green goddess sauce. See the recipe for Swedish Pickled Crudite »Anna Stockwell

Techina (Tahini Dip)

Brightened with lemon and garlic, this easy tahini is delicious with with warm, fresh pita or sliced vegetables. See the recipe for Techina (Tahini Dip) »Ben Fink

Smoked Gouda and Apple Butter Sandwich

This combination is autumn on a slice of bread: sourdough spread with rich apple butter, topped with slices of mild smoked gouda and a sprinkle of flaky sea salt. See the recipe for Smoked Gouda and Apple Butter Sandwich »Helen Rosner

Radish and Butter Sandwich

It's tres French to pair crisp, spicy radishes with softened, salted butter; a thin-sliced baguette is the perfect vehicle. See the recipe for Radish and Butter Sandwich »Helen Rosner

Ricotta and Honey Sandwich

A dollop of ricotta on earthy-sweet oat bread is delicious; add a drizzle of sourwood honey and it's elevated to the exquisite. See the recipe for Ricotta and Honey Sandwich »Helen Rosner

Herbed Olives

Crisp and herby olives are a light pre-dinner snack. See the recipe for Herbed Olives »André Baranowski

Pickled Beets and Hard Cooked Eggs

These tasty, tangy pickle snacks can be stored in the refrigerator for up to a month. See the recipe for Pickled Beets and Hard Cooked Eggs »Ben Fink

Bar Nuts

Mix and match your favorite nuts in this simple, roasted nut recipe from Union Square Cafe. See the recipe for Bar Nuts »Brian Doben

Artichoke Crostini

Tangy, marinated artichokes are balanced perfectly with creamy mascarpone. See the recipe for Artichoke Crostini »Todd Coleman