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.
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.
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.
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 »
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.
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.
Meat Croquettes (Polpette)
Rich ground veal and potatoes are seasoned with garlic and parsley and fried for a classic Venetian snack.
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 »