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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

Pecan Cheese Wafers

Pecans lightly brushed with egg whites are baked into cheesy, buttery wafers with a touch of chile flakes. Get the recipe for Pecan Cheese Wafers »
"Candied

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. Get the recipe for Candied Pecans »
"Spiced

Spiced Pecans

Bite-size and buttery, cumin and cayenne-spiced pecans glazed in dark brown sugar are the perfect smoky, spicy-sweet snack. Get the recipe for Spiced Pecans »

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 »
"Glazed

Glazed Pecans

Coated with a sour cream-based glaze and baked in the oven, pecans become a toasty, sweet snack. This recipe first appeared in our November 2013 issue along with Wendell Brock’s story Southern Belle. Get the recipe for Southern Belle »
"Venetian
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.

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 »
"Ricotta

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. Get the recipe for Ricotta Crostini with Soppressata »

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 »

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) »

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 »

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 »

Herbed Olives

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

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 »

Bar Nuts

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

Artichoke Crostini

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

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