Fall Finger Foods

From mushrooms stuffed with chorizo to kale tarts to crispy sweet potato crostini, these 20 hors d'oeuvres and finger foods are a perfect start to any fall gathering.

Buenos Aires mushrooms

Champiñones Rellenos de Chorizo (Chorizo-Stuffed Mushrooms)

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

Apple and Stilton Welsh Rarebit Bites

Apple and Stilton Welsh Rarebit Bites
Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish.Maxime Iattoni
Kale Tarts with Fennel and Olives

Kale Tarts with Fennel and Olives

Kale and fennel lend a unique sweetness to these briny puff pastry tarts. They're perfect as appetizers, savory breakfasts, or as an accompaniment to a bowl of warm, wintry soup.MacKenzie Smith

Roasted Garlic and Sweet Potato Crostini

Garlic and Sweet Potato Crostini
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.Helen Rosner

Senegalese Fish Pies

A popular snack along Senegal's coast where seafood is plentiful, small fried hand pies are filled with a spicy herb and fish filling. Serve them with Sosu Kaani, a spicy Senegalese sauce of chiles and tomato.Penny De Los Santos
Virginia Ham and White Cheddar Croquettes

Virginia Ham and White Cheddar Croquettes

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.Anna Stockwell

Arancine (Saffron Rice Balls)

Saffron-scented rice balls filled with ragu are laced with sharp parmesan cheese in this beloved Sicilian snack. See the recipe for Arancine »Landon Nordeman
Callaloo and Cheddar Quiches

Callaloo and Cheddar Quiches

Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.Landon Nordeman

Onion Tart with Goat Cheese

Onion Tart with Goat Cheese
This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese, and a subtle saltiness from the anchovies. Get the recipe for Onion Tart with Goat Cheese »Helen Rosner
Saganaki Bites with Sun Dried Tomato Tapenade

Saganaki Bites with Sun Dried Tomato Tapenade

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.Maxime Iattoni

Sweet Potato Honey Fries with Curry-Honey Sauce

Sweet Potato Honey Fries with Curry-Honey Sauce
An aromatic combination of spices elevate the humble sweet potato oven fry to something truly special.Maxime Iattoni

Kibbeh (Lamb and Bulgur Wheat Croquettes)

Rich ground lamb and fine grain bulgur wheat are used to form a shell around sauteed chuck and earthy pine nuts. Generously seasoned with cumin, coriander, allspice, and cinnamon, the Middle Eastern-style croquettes offer an inviting aroma and tantalizing flavor.Todd Coleman
Treviso and Gorgonzola Tart

Treviso and Gorgonzola Tart

Delicately flavored treviso is combined with pungent gorgonzola and baked atop pillowy puff pastry.Maxime Lattoni

Marinated Sardine Crostini with Salsa Verde and Fennel

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.Maxime Lattoni
Roasted Oysters with Green Tomato Pickle and Cranberry-Horseradish Relish

Roasted Oysters with Green Tomato Pickle and Cranberry-Horseradish Relish

These sweet-tart green tomato pickles and spicy cranberry-horseradish relish are delicious with roasted oysters, an Eastern Shore staple.Beth Rooney
Onion and Anchovy Tarts (Pissaladières)

Onion and Anchovy Tarts (Pissaladières)

Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch. Get the recipe »Todd Coleman
Meat Croquettes (Polpette)

Meat Croquettes (Polpette)

Rich ground veal and potatoes are seasoned with garlic and parsley and fried for a classic Venetian snack.Todd Coleman

Cavolo Nero and Prosciutto Bruschetta

Kale and Prosciutto on Toast
Cavolo nero, also known as Tuscan kale, Lacinato kale, or Dinosaur kale, balances thinly sliced, salty prosciutto over toast.Laura Sant

Montasio Cheese Crisps

Lidia Bastianich, who owns New York's Felidia, grew up eating frico, the 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 it hold its shape. See the recipe for Montasio Cheese Crisps »Christopher Hirsheimer
Crostini with Black-Eyed Peas, Radicchio, and Raisins

Crostini with Black-Eyed Peas, Radicchio, and Raisins

The appeal of this hors d'oeuvre, which prominently features luck-bearing black-eyed peas, comes from the bright contrast of earthy and tangy flavors.Landon Nordeman