21 Cozy Fall Appetizers for Autumn Parties

21 Cozy Fall Appetizers for Autumn Parties

By Sara Taylor

21 Cozy Fall Appetizers for Autumn Parties

By Sara Taylor
•
Updated
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Recipes

For some reason, I always think of cooling autumn evenings when I want to set out a spread of small, warm, grab-and-go snacks that everyone can enjoy while they are getting snuggled up in their sweaters. These 21 appetizer recipes are the most irresistible, and they’ll make your guests want to stay in the kitchen and hang out (which is usually the case with my friends). Pick a couple appetizer recipes, pour some cider, and enjoy the festivity without having to leave the kitchen.

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1) Butternut Squash Soup Shooters

a row of small glass shooters filled with creamy orange butternut squash soup topped with a swirl of cream, in a wide horizontal shot on a rustic wooden board with autumn leaves scattered around, natural light, shallow depth of field, landscape orientation

Small mugs filled with smooth squash soup feel sophisticated, but are super easy to serve.

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a row of small glass shooters filled with creamy orange butternut squash soup topped with a swirl of cream, in a wide horizontal shot on a rustic wooden board with autumn leaves scattered around, natural light, shallow depth of field, landscape orientation

Butternut Squash Soup Shooters

Smooth and creamy butternut squash soup with a swirl of cream and roasted butternut squash served in tiny shot glasses.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 shooters
Ingredients Method Notes

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 1 tbsp olive oil
  • 1 small onion chopped
  • 2 cups vegetable broth
  • 0.5 cup heavy cream
  • 0.25 tsp ground nutmeg
  • 1 pinch salt and pepper

Method
 

  1. Roast the cubed squash with olive oil at 400F for 25 minutes until tender.
  2. Sauté the onion in a pot until soft, then add the roasted squash and broth.
  3. Simmer 10 minutes, then blend until completely smooth.
  4. Stir in the cream, nutmeg, salt, and pepper and warm gently.
  5. Pour into shot glasses and finish each with a tiny swirl of cream.

Notes

Make the soup a day ahead and just rewarm before pouring.

2) Cranberry Brie Bites

golden puff pastry cups filled with melted brie and glossy red cranberry sauce topped with pecans, in a wide horizontal shot on a white platter with rosemary sprigs, natural light, shallow depth of field, landscape orientation

Cranberry and Brie pastry cups will melt in your mouth.

golden puff pastry cups filled with melted brie and glossy red cranberry sauce topped with pecans, in a wide horizontal shot on a white platter with rosemary sprigs, natural light, shallow depth of field, landscape orientation

Cranberry Brie Bites

Baked Brie and cranberry sauce wrapped in buttery puff pastry.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 24 bites
Ingredients Method

Ingredients
  

  • 1 sheet puff pastry thawed
  • 8 oz brie cut into small cubes
  • 0.5 cup cranberry sauce
  • 2 tbsp chopped pecans
  • 1 sprig fresh rosemary chopped

Method
 

  1. Cut the puff pastry into 24 squares and press into a mini muffin tin.
  2. Drop a cube of brie into each pastry cup.
  3. Top each with a small spoonful of cranberry sauce and a few chopped pecans.
  4. Bake at 375F for 15 to 18 minutes until golden and bubbly.
  5. Sprinkle with rosemary and serve warm.

3) Pumpkin Spice Deviled Eggs

deviled eggs with piped creamy yellow filling dusted with smoked paprika, in a wide horizontal shot on a slate serving tray with a few autumn leaves, natural light, shallow depth of field, landscape orientation

A fall adaptation of the all-time classic that gets snatched up first every time!

deviled eggs with piped creamy yellow filling dusted with smoked paprika, in a wide horizontal shot on a slate serving tray with a few autumn leaves, natural light, shallow depth of field, landscape orientation

Pumpkin Spice Deviled Eggs

Picturesque deviled eggs that are creamy and have warm notes of pumpkin spice with a dusting of smoked paprika.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 halves
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 0.25 tsp pumpkin pie spice
  • 1 pinch salt
  • 1 dash smoked paprika for topping

Method
 

  1. Hard boil the eggs for 12 minutes, then cool and peel.
  2. Halve the eggs and scoop the yolks into a bowl.
  3. Mash the yolks with mayonnaise, Dijon, pumpkin pie spice, and salt until smooth.
  4. Pipe or spoon the filling back into the egg whites.
  5. Dust with smoked paprika and chill until serving.

Notes

Go easy on the pumpkin spice so it stays savory.

4) Maple-Glazed Sausages

glossy maple-glazed cocktail sausages with toothpicks piled in a shallow bowl, in a wide horizontal shot on a warm wooden table with a linen napkin, natural light, shallow depth of field, landscape orientation

Cocktail sausages that call for a toothpick!

glossy maple-glazed cocktail sausages with toothpicks piled in a shallow bowl, in a wide horizontal shot on a warm wooden table with a linen napkin, natural light, shallow depth of field, landscape orientation

Maple-Glazed Sausages

Small sausages that are simmered in a shiny maple and Dijon sauce.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 14 oz cocktail sausages
  • 0.33 cup maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp butter
  • 1 pinch black pepper

Method
 

  1. Melt the butter in a skillet over medium heat.
  2. Add the sausages and brown on all sides.
  3. Stir in the maple syrup and Dijon mustard.
  4. Simmer 10 minutes until the glaze thickens and coats the sausages.
  5. Season with pepper and serve warm with toothpicks.

5) Mushroom Tartlets

golden mini tartlets filled with sautéed mushrooms and melted cheese topped with thyme, in a wide horizontal shot on a marble board with a small bowl of thyme nearby, natural light, shallow depth of field, landscape orientation

These little tarts have buttery, earthy flavors that could come from a high-end bistro.

golden mini tartlets filled with sautéed mushrooms and melted cheese topped with thyme, in a wide horizontal shot on a marble board with a small bowl of thyme nearby, natural light, shallow depth of field, landscape orientation

Mushroom Tartlets

Flaky pastry shells stuffed with sautéed mushrooms in garlic and gruyere.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 tartlets
Ingredients Method Notes

Ingredients
  

  • 12 mini tart shells pre-baked
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1 tbsp butter
  • 2 tbsp sour cream
  • 0.5 cup gruyere shredded
  • 1 tbsp fresh thyme

Method
 

  1. Sauté the mushrooms and garlic in butter until browned and dry, about 8 minutes.
  2. Stir in the sour cream and half the thyme.
  3. Spoon the mushroom mixture into the tart shells.
  4. Top each with shredded gruyere.
  5. Bake at 375F for 12 minutes until the cheese melts, then garnish with thyme.

Notes

Cook the mushrooms until truly dry so the shells stay crisp.

6) Stuffed Mini Peppers

colorful mini sweet peppers stuffed with creamy filling and bacon, in a wide horizontal shot on a white platter sprinkled with chives, natural light, shallow depth of field, landscape orientation

These are simple to make and will guarantee to impress.

colorful mini sweet peppers stuffed with creamy filling and bacon, in a wide horizontal shot on a white platter sprinkled with chives, natural light, shallow depth of field, landscape orientation

Stuffed Mini Peppers

Mini peppers stuffed with herb cream cheese and crunchy bacon.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 12 mini sweet peppers halved and seeded
  • 8 oz cream cheese softened
  • 4 strips bacon cooked and crumbled
  • 2 tbsp chives chopped
  • 0.5 cup cheddar shredded

Method
 

  1. Mix the cream cheese with crumbled bacon and chives.
  2. Spoon the filling into each pepper half.
  3. Top with shredded cheddar.
  4. Bake at 375F for 15 minutes until the peppers soften and the cheese melts.
  5. Serve warm or at room temperature.

7) Caramel Apple Cheddar Skewers

skewers of apple chunks and cheddar cubes drizzled with caramel and sea salt, in a wide horizontal shot on a wooden board, natural light, shallow depth of field, landscape orientation

The surprising flavor combination of sweetness and saltiness, with a hint of sharpness, all packed in one small stick, is an amazing treat for the evening.

skewers of apple chunks and cheddar cubes drizzled with caramel and sea salt, in a wide horizontal shot on a wooden board, natural light, shallow depth of field, landscape orientation

Caramel Apple Cheddar Skewers

Cubes of cheddar cheese and pieces of apples with a warm caramel drizzle.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 skewers
Ingredients Method Notes

Ingredients
  

  • 2 large apples cut into chunks
  • 8 oz sharp cheddar cubed
  • 0.5 cup caramel sauce
  • 12 short skewers
  • 1 pinch flaky sea salt

Method
 

  1. Thread alternating apple chunks and cheddar cubes onto each skewer.
  2. Arrange the skewers on a serving platter.
  3. Warm the caramel sauce slightly until pourable.
  4. Drizzle the caramel over the skewers.
  5. Finish with a sprinkle of flaky sea salt and serve right away.

Notes

Toss the apple chunks in a little lemon juice to keep them from browning.

8) Sweet Potato Rounds with Avocado

roasted sweet potato rounds topped with bright green smashed avocado and red pepper flakes, in a wide horizontal shot on a dark ceramic platter with lime wedges, natural light, shallow depth of field, landscape orientation

Roasted rounds are always a winner but paired with creamy avocado, that is a fun combination!

roasted sweet potato rounds topped with bright green smashed avocado and red pepper flakes, in a wide horizontal shot on a dark ceramic platter with lime wedges, natural light, shallow depth of field, landscape orientation

Sweet Potato Rounds with Avocado

Sweet potato slices that have been smashed avocado and a little lime juice.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes sliced into rounds
  • 1 tbsp olive oil
  • 2 ripe avocados
  • 1 lime juiced
  • 1 pinch salt
  • 1 pinch red pepper flakes

Method
 

  1. Toss the sweet potato rounds with olive oil and salt.
  2. Roast at 425F for 25 minutes, flipping halfway, until tender and crisp at the edges.
  3. Mash the avocados with lime juice and salt.
  4. Top each warm round with a spoonful of smashed avocado.
  5. Sprinkle with red pepper flakes and serve.

9) Apple Cider Meatballs

glossy glazed meatballs in a shallow bowl with toothpicks, in a wide horizontal shot on a rustic table with cinnamon sticks and apple slices nearby, natural light, shallow depth of field, landscape orientation

Cider-glazed meatballs smell like autumn and will cozy up your whole home.

glossy glazed meatballs in a shallow bowl with toothpicks, in a wide horizontal shot on a rustic table with cinnamon sticks and apple slices nearby, natural light, shallow depth of field, landscape orientation

Apple Cider Meatballs

Slow-cooked tender meatballs in a glaze of reduced apple cider and brown sugar.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 0.5 cup breadcrumbs
  • 1 large egg
  • 1.5 cups apple cider
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp cornstarch

Method
 

  1. Mix the beef, breadcrumbs, and egg, then roll into small meatballs.
  2. Brown the meatballs in a skillet over medium heat.
  3. Add the apple cider, brown sugar, and vinegar and simmer 15 minutes.
  4. Stir the cornstarch with a splash of water and add to thicken the glaze.
  5. Toss the meatballs in the glaze and serve warm with toothpicks.

Notes

Reducing the cider first deepens the apple flavor.

10) Baked Brie with Fig Jam

a molten baked brie topped with fig jam and walnuts drizzled with honey, in a wide horizontal shot on a wooden board surrounded by baguette slices, natural light, shallow depth of field, landscape orientation

Watch this dish disappear in front of your eyes! Brie layered with fig jam is bound to be a hit at your gatherings.

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a molten baked brie topped with fig jam and walnuts drizzled with honey, in a wide horizontal shot on a wooden board surrounded by baguette slices, natural light, shallow depth of field, landscape orientation

Baked Brie with Fig Jam

An entire brie cheese wheel is baked until it is ooey gooey, then topped with sweet walnut fig jam.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 8 oz brie wheel
  • 0.33 cup fig jam
  • 0.25 cup walnuts chopped
  • 1 tbsp honey
  • 1 baguette sliced for serving

Method
 

  1. Place the brie wheel in a small baking dish.
  2. Spread the fig jam over the top and scatter with walnuts.
  3. Bake at 350F for 18 to 20 minutes until soft and molten.
  4. Drizzle with honey.
  5. Serve warm with sliced baguette for dipping.

11) Cinnamon Sugar Doughnut Holes

a pile of cinnamon sugar doughnut holes dusted golden brown, in a wide horizontal shot on a parchment-lined tray with a small bowl of cinnamon sugar, natural light, shallow depth of field, landscape orientation

Cinnamon sugar doughnut holes are a sweet treat rolled in warm, pillow, and soft sugar.

a pile of cinnamon sugar doughnut holes dusted golden brown, in a wide horizontal shot on a parchment-lined tray with a small bowl of cinnamon sugar, natural light, shallow depth of field, landscape orientation

Cinnamon Sugar Doughnut Holes

Fast baked donut holes tossed in butter and cinnamon sugar.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 holes
Ingredients Method Notes

Ingredients
  

  • 1.5 cups flour
  • 0.5 cup sugar
  • 1.5 tsp baking powder
  • 0.5 cup milk
  • 1 large egg
  • 3 tbsp melted butter
  • 2 tsp cinnamon for coating

Method
 

  1. Whisk the flour, half the sugar, and baking powder together.
  2. Stir in the milk, egg, and 1 tablespoon melted butter to form a batter.
  3. Spoon into a mini muffin tin and bake at 350F for 12 minutes.
  4. Brush the warm doughnut holes with the remaining melted butter.
  5. Roll in the remaining sugar mixed with cinnamon and serve warm.

Notes

Best served the same day while still soft.

12) Warm Spinach and Artichoke Dip

a bubbling golden spinach and artichoke dip in a ceramic baking dish, in a wide horizontal shot surrounded by crackers and bread on a wooden table, natural light, shallow depth of field, landscape orientation

An essential party must-have is the cheesy dip that everyone loves and can't stop dipping into!

a bubbling golden spinach and artichoke dip in a ceramic baking dish, in a wide horizontal shot surrounded by crackers and bread on a wooden table, natural light, shallow depth of field, landscape orientation

Warm Spinach and Artichoke Dip

Creamy baked dip with spinach, artichokes, and three cheeses.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 10 oz frozen spinach thawed and drained
  • 14 oz artichoke hearts chopped
  • 8 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.5 cup parmesan grated
  • 1 cup mozzarella shredded
  • 2 cloves garlic minced

Method
 

  1. Mix the cream cheese, sour cream, parmesan, and garlic until smooth.
  2. Fold in the spinach, artichokes, and half the mozzarella.
  3. Spread into a baking dish and top with remaining mozzarella.
  4. Bake at 375F for 25 minutes until bubbly and golden.
  5. Serve warm with crackers or bread.

Notes

Squeeze the spinach really dry so the dip isn't watery.

13) Pumpkin Hummus with Pita Chips

a bowl of creamy orange pumpkin hummus drizzled with olive oil beside crisp pita wedges, in a wide horizontal shot on a stone surface with a sprinkle of seeds, natural light, shallow depth of field, landscape orientation

Silky, lightly spiced pumpkin hummus that brings autumn vibes to the dip table.

a bowl of creamy orange pumpkin hummus drizzled with olive oil beside crisp pita wedges, in a wide horizontal shot on a stone surface with a sprinkle of seeds, natural light, shallow depth of field, landscape orientation

Pumpkin Hummus with Pita Chips

Smooth pumpkin and chickpea hummus served with crisp home made pita chips.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 15 oz chickpeas drained
  • 0.75 cup pumpkin puree
  • 3 tbsp tahini
  • 1 lemon juiced
  • 1 clove garlic
  • 0.25 tsp cumin
  • 3 pita rounds cut into wedges

Method
 

  1. Blend the chickpeas, pumpkin, tahini, lemon juice, garlic, and cumin until smooth.
  2. Thin with a little water if needed and season with salt.
  3. Brush the pita wedges with oil and bake at 400F for 10 to 12 minutes until crisp.
  4. Spread the hummus in a bowl with a drizzle of olive oil.
  5. Serve with the warm pita chips.

14) Prosciutto-Wrapped Pears

pear wedges wrapped in prosciutto drizzled with balsamic glaze over arugula, in a wide horizontal shot on a white marble platter, natural light, shallow depth of field, landscape orientation

Fancy looking yet super easy with only three ingredients, juicy and sweet pears wrapped in prosciutto.

pear wedges wrapped in prosciutto drizzled with balsamic glaze over arugula, in a wide horizontal shot on a white marble platter, natural light, shallow depth of field, landscape orientation

Prosciutto-Wrapped Pears

Prosciutto wrapped pear wedges and balsamic glaze.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 pieces
Ingredients Method Notes

Ingredients
  

  • 2 ripe pears cut into wedges
  • 6 slices prosciutto halved
  • 2 tbsp balsamic glaze
  • 1 handful arugula
  • 1 pinch black pepper

Method
 

  1. Cut each pear into six wedges.
  2. Wrap each wedge in a half slice of prosciutto.
  3. Arrange on a platter over a bed of arugula.
  4. Drizzle with balsamic glaze.
  5. Finish with cracked black pepper and serve.

Notes

Assemble close to serving so the pears stay fresh.

15) Acorn Squash Rings with Herbed Yogurt

caramelized acorn squash rings arranged around a bowl of herbed yogurt, in a wide horizontal shot on a dark platter sprinkled with dill, natural light, shallow depth of field, landscape orientation

Roasted squash rings with a fancy feeling herby dip.

caramelized acorn squash rings arranged around a bowl of herbed yogurt, in a wide horizontal shot on a dark platter sprinkled with dill, natural light, shallow depth of field, landscape orientation

Acorn Squash Rings with Herbed Yogurt

Acorn Squash Rings Caramelized with Herbs and Lemon Yogurt.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 medium acorn squash sliced into rings
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 cup Greek yogurt
  • 2 tbsp fresh dill chopped
  • 1 lemon juiced
  • 1 pinch salt

Method
 

  1. Toss the squash rings with olive oil, maple syrup, and salt.
  2. Roast at 425F for 30 minutes, flipping once, until caramelized.
  3. Stir the yogurt with dill and lemon juice.
  4. Arrange the roasted rings on a platter.
  5. Serve warm with the herbed yogurt for dipping.

16) Roasted Pumpkin Seeds

crispy golden roasted pumpkin seeds piled in a small bowl, in a wide horizontal shot on a wooden table with a scattering of seeds and autumn leaves, natural light, shallow depth of field, landscape orientation

Crunchy and salty seeds that snack lovers will love to snack on all night.

crispy golden roasted pumpkin seeds piled in a small bowl, in a wide horizontal shot on a wooden table with a scattering of seeds and autumn leaves, natural light, shallow depth of field, landscape orientation

Roasted Pumpkin Seeds

Pumpkin seeds roasted in the oven until crispy and mixed with spices.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups pumpkin seeds cleaned and dried
  • 1 tbsp olive oil
  • 0.5 tsp smoked paprika
  • 0.25 tsp garlic powder
  • 0.5 tsp salt

Method
 

  1. Pat the pumpkin seeds completely dry.
  2. Toss with olive oil, paprika, garlic powder, and salt.
  3. Spread in a single layer on a baking sheet.
  4. Roast at 325F for 25 minutes, stirring once, until golden and crisp.
  5. Cool slightly and serve in small bowls.

Notes

Drying the seeds well is the secret to maximum crunch.

17) Honey Glazed Chicken Wings

glossy honey glazed chicken wings sprinkled with sesame seeds piled on a platter, in a wide horizontal shot on a dark table with a small bowl of extra glaze, natural light, shallow depth of field, landscape orientation

Sticky, finger-licking wings that really get a party going!

glossy honey glazed chicken wings sprinkled with sesame seeds piled on a platter, in a wide horizontal shot on a dark table with a small bowl of extra glaze, natural light, shallow depth of field, landscape orientation

Honey Glazed Chicken Wings

Wings are coated in a honey garlic sauce and baked until crispy.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings
  • 1 tbsp olive oil
  • 0.33 cup honey
  • 3 tbsp soy sauce
  • 3 cloves garlic minced
  • 1 tbsp rice vinegar
  • 1 tsp sesame seeds

Method
 

  1. Toss the wings with olive oil and arrange on a baking sheet.
  2. Bake at 425F for 35 to 40 minutes until crisp, flipping once.
  3. Simmer the honey, soy sauce, garlic, and vinegar in a pan until syrupy.
  4. Toss the baked wings in the warm glaze.
  5. Sprinkle with sesame seeds and serve hot.

18) Balsamic Roasted Brussels Sprouts

crispy caramelized Brussels sprouts glazed and sprinkled with parmesan, in a wide horizontal shot on a metal serving tray with toothpicks, natural light, shallow depth of field, landscape orientation

Even the biggest skeptics will love these crispy Brussels sprouts with a sweet and tangy glaze!

crispy caramelized Brussels sprouts glazed and sprinkled with parmesan, in a wide horizontal shot on a metal serving tray with toothpicks, natural light, shallow depth of field, landscape orientation

Balsamic Roasted Brussels Sprouts

Brussels sprouts that are roasted then mixed with balsamic and honey to form a sticky coating that is golden brown.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Brussels sprouts halved
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 pinch salt and pepper
  • 2 tbsp parmesan grated

Method
 

  1. Toss the halved sprouts with olive oil, salt, and pepper.
  2. Roast cut side down at 425F for 20 minutes until crispy.
  3. Whisk the balsamic and honey together.
  4. Drizzle over the roasted sprouts and roast 5 more minutes.
  5. Sprinkle with parmesan and serve warm with toothpicks.

Notes

Roast cut side down for the crispiest edges.

19) Cheese and Herb Pull-Apart Bread

a crusty pull-apart bread loaf oozing melted cheese and sprinkled with herbs, in a wide horizontal shot on a wooden board with hands ready to tear a piece, natural light, shallow depth of field, landscape orientation

Bread that is cheesy and warm that everyone can pull apart and tear into the second it hits the table.

a crusty pull-apart bread loaf oozing melted cheese and sprinkled with herbs, in a wide horizontal shot on a wooden board with hands ready to tear a piece, natural light, shallow depth of field, landscape orientation

Cheese and Herb Pull-Apart Bread

An ooey-gooey cheese and garlic herb butter stuffed loaf!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1 large sourdough loaf
  • 2 cups mozzarella shredded
  • 6 tbsp butter melted
  • 3 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tsp Italian herbs

Method
 

  1. Cut the loaf in a crosshatch pattern without slicing through the bottom.
  2. Mix the melted butter with garlic, parsley, and herbs.
  3. Drizzle the herb butter into all the cuts.
  4. Stuff the mozzarella between the cuts.
  5. Wrap in foil and bake at 350F for 20 minutes, then uncover for 5 minutes until golden.

20) Sausage and Apple Stuffed Mushrooms

stuffed mushroom caps with golden sausage and apple filling sprinkled with herbs, in a wide horizontal shot on a baking tray lined with parchment, natural light, shallow depth of field, landscape orientation

Hearty stuffed mushrooms offer a filling that is sweet and oh so savory. Plus, they’re reminiscent of autumn in a bite!

stuffed mushroom caps with golden sausage and apple filling sprinkled with herbs, in a wide horizontal shot on a baking tray lined with parchment, natural light, shallow depth of field, landscape orientation

Sausage and Apple Stuffed Mushrooms

Mushrooms filled with sausage, apples, and breadcrumbs.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 mushrooms
Ingredients Method Notes

Ingredients
  

  • 12 large button mushrooms stems removed
  • 0.5 lb ground sausage
  • 1 small apple finely diced
  • 0.25 cup breadcrumbs
  • 0.25 cup parmesan grated
  • 2 tbsp fresh sage chopped

Method
 

  1. Brown the sausage in a skillet, breaking it up as it cooks.
  2. Add the diced apple and cook 3 minutes until softened.
  3. Stir in the breadcrumbs, parmesan, and sage.
  4. Spoon the filling into the mushroom caps.
  5. Bake at 375F for 20 minutes until the mushrooms are tender and the tops are golden.

Notes

Use sweet Italian sausage for the best fall flavor.

21) Cider-Glazed Carrots

glossy glazed baby carrots sprinkled with thyme on a serving platter, in a wide horizontal shot on a rustic wooden table with cider and autumn leaves nearby, natural light, shallow depth of field, landscape orientation

With a sweet cider glaze, glossy and tender carrots are a showstopper, bringing color and beauty to the table.

glossy glazed baby carrots sprinkled with thyme on a serving platter, in a wide horizontal shot on a rustic wooden table with cider and autumn leaves nearby, natural light, shallow depth of field, landscape orientation

Cider-Glazed Carrots

Carrots cut into a baby carrot size are roasted and coated in a buttery apple cider glaze.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1.5 lbs baby carrots
  • 1 cup apple cider
  • 2 tbsp butter
  • 1 tbsp brown sugar
  • 1 sprig fresh thyme
  • 1 pinch salt

Method
 

  1. Roast the carrots at 425F for 15 minutes until starting to soften.
  2. Simmer the apple cider, butter, and brown sugar in a pan until reduced and syrupy.
  3. Toss the roasted carrots in the glaze.
  4. Return to the oven for 8 minutes until sticky.
  5. Sprinkle with thyme and salt and serve warm.
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