29 Thanksgiving Appetizers to Start the Feast

29 Thanksgiving Appetizers to Start the Feast

By Sara Taylor

29 Thanksgiving Appetizers to Start the Feast

By Sara Taylor
•
Updated
•
Recipes

Turkey may be the centerpiece of the Thanksgiving feast, but everyone knows the real fun is with the Thanksgiving appetizers. Let’s relish in the 29 Thanksgiving starters that you can prep in advance and will be loved by your guests. Grab the cider and let’s snack until dinner.

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1) Cranberry Brie Bites

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

Brie cheese and cranberry sauce in a flaky pastry cup.

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

Cranberry Brie Bites

Brie cheese and a spoonful of cranberry sauce are wrapped in buttery puff pastry.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed
  • 8 oz brie cubed
  • 1/2 cup cranberry sauce
  • 2 tbsp chopped pecans

Method
 

  1. Preheat oven to 375 degrees and grease a mini muffin tin.
  2. Cut puff pastry into squares and press one into each cup.
  3. Tuck a cube of brie into each and top with a small spoon of cranberry sauce.
  4. Sprinkle with chopped pecans.
  5. Bake 15 to 18 minutes until golden and bubbling, then cool slightly before serving.

Notes

A drizzle of honey on top makes them extra special.

2) Stuffed Mushrooms with Parmesan

baked button mushroom caps stuffed with golden parmesan breadcrumb filling and parsley in a wide horizontal shot, on a slate board over a linen napkin, natural light, shallow depth of field, landscape orientation

Cheesy and herbed stuffed buttery caps of mushrooms.

baked button mushroom caps stuffed with golden parmesan breadcrumb filling and parsley in a wide horizontal shot, on a slate board over a linen napkin, natural light, shallow depth of field, landscape orientation

Stuffed Mushrooms with Parmesan

Mushrooms that are tasty and baked with stuffing made from breadcrumbs, garlic and parmesan.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 20 servings
Ingredients Method Notes

Ingredients
  

  • 20 button mushrooms stems removed
  • 4 oz cream cheese softened
  • 1/2 cup grated parmesan
  • 1/2 cup breadcrumbs
  • 2 cloves garlic minced
  • 2 tbsp chopped parsley

Method
 

  1. Preheat oven to 375 degrees and line a baking sheet.
  2. Mix cream cheese, parmesan, breadcrumbs, garlic, and parsley.
  3. Spoon the filling into each mushroom cap.
  4. Arrange on the sheet and bake 18 to 20 minutes until golden.
  5. Cool a few minutes and serve warm.

Notes

Chop the mushroom stems and stir them into the filling so nothing goes to waste.

3) Prosciutto-Wrapped Asparagus

roasted asparagus spears wrapped in crisp prosciutto arranged in a neat row in a wide horizontal shot, on a long white platter over a wooden table, natural light, shallow depth of field, landscape orientation

Crispy asparagus wrapped in salty prosciutto.

roasted asparagus spears wrapped in crisp prosciutto arranged in a neat row in a wide horizontal shot, on a long white platter over a wooden table, natural light, shallow depth of field, landscape orientation

Prosciutto-Wrapped Asparagus

Prosciutto-wrapped roasted asparagus spears.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb asparagus trimmed
  • 6 slices prosciutto halved lengthwise
  • 1 tbsp olive oil
  • black pepper to taste

Method
 

  1. Preheat oven to 400 degrees and line a baking sheet.
  2. Wrap each asparagus spear in a strip of prosciutto.
  3. Arrange on the sheet, drizzle with olive oil, and grind on pepper.
  4. Roast 12 to 15 minutes until the prosciutto crisps.
  5. Serve warm or at room temperature.

4) Pumpkin Hummus

a bowl of creamy orange pumpkin hummus swirled and drizzled with oil beside pita in a wide horizontal shot, on a dark plate with crackers fanned around, natural light, shallow depth of field, landscape orientation

Smooth pumpkin hummus with comforting spices.

a bowl of creamy orange pumpkin hummus swirled and drizzled with oil beside pita in a wide horizontal shot, on a dark plate with crackers fanned around, natural light, shallow depth of field, landscape orientation

Pumpkin Hummus

Chickpeas and pumpkin blended together with a touch of cumin for creaminess.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1 can chickpeas drained
  • 1/2 cup pumpkin puree
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1/2 tsp cumin
  • 2 tbsp olive oil
  • salt to taste

Method
 

  1. Add chickpeas, pumpkin, tahini, lemon juice, and cumin to a food processor.
  2. Blend until smooth, drizzling in olive oil as it runs.
  3. Season with salt and blend again.
  4. Scrape into a bowl and swirl the top.
  5. Drizzle with olive oil and serve with pita and crackers.

Notes

A pinch of smoked paprika on top adds great color.

5) Spinach Artichoke Dip

a bubbling golden spinach artichoke dip in a baking dish with bread and chips in a wide horizontal shot, on a wooden board over a cozy fall cloth, natural light, shallow depth of field, landscape orientation

The dip loved by all, and the one people are always fighting over!

a bubbling golden spinach artichoke dip in a baking dish with bread and chips in a wide horizontal shot, on a wooden board over a cozy fall cloth, natural light, shallow depth of field, landscape orientation

Spinach Artichoke Dip

Baked until golden, creamy dip of artichokes and spinach.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 10 oz frozen spinach thawed and squeezed
  • 1 can artichoke hearts chopped
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 1 cup shredded mozzarella
  • 1/2 cup grated parmesan

Method
 

  1. Preheat oven to 375 degrees.
  2. Mix spinach, artichokes, cream cheese, sour cream, mozzarella, and most of the parmesan.
  3. Spread into a baking dish and top with remaining parmesan.
  4. Bake 22 to 25 minutes until bubbly and golden.
  5. Serve hot with chips and bread.

6) Maple Bacon-Wrapped Dates

bacon-wrapped dates glazed with maple and skewered with toothpicks in a wide horizontal shot, on a slate board over a rustic table, natural light, shallow depth of field, landscape orientation

Maple-glazed bacon-wrapped dates.

bacon-wrapped dates glazed with maple and skewered with toothpicks in a wide horizontal shot, on a slate board over a rustic table, natural light, shallow depth of field, landscape orientation

Maple Bacon-Wrapped Dates

Bacon wrapped dates cooked with a maple glaze for a sweet and salty flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 20 servings
Ingredients Method Notes

Ingredients
  

  • 20 Medjool dates pitted
  • 10 slices bacon halved
  • 2 tbsp maple syrup

Method
 

  1. Preheat oven to 400 degrees and line a baking sheet with a rack.
  2. Wrap each date in a half slice of bacon and secure with a toothpick.
  3. Arrange on the rack and brush with maple syrup.
  4. Bake 22 to 25 minutes until the bacon is crisp.
  5. Cool slightly and serve warm.

Notes

Stuff each date with an almond for a little crunch.

7) Sweet Potato Rounds with Goat Cheese

roasted sweet potato rounds topped with goat cheese, honey drizzle, and pecans in a wide horizontal shot, on a white platter over a fall-toned napkin, natural light, shallow depth of field, landscape orientation

Creamy goat cheese on roasted sweet potato coins.

roasted sweet potato rounds topped with goat cheese, honey drizzle, and pecans in a wide horizontal shot, on a white platter over a fall-toned napkin, natural light, shallow depth of field, landscape orientation

Sweet Potato Rounds with Goat Cheese

Goat cheese and honey are the best combinations of all time, and to make it sweeter and even better, we’ve added caramelized sweet potato rounds.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 sweet potatoes sliced into rounds
  • 2 tbsp olive oil
  • 4 oz goat cheese
  • 2 tbsp honey
  • 2 tbsp chopped pecans

Method
 

  1. Preheat oven to 425 degrees and line a baking sheet.
  2. Toss sweet potato rounds with olive oil and salt, then spread on the sheet.
  3. Roast 20 to 25 minutes, flipping once, until tender and browned.
  4. Top each round with a smear of goat cheese.
  5. Drizzle with honey, sprinkle with pecans, and serve.

8) Mini Quiche Lorraine

a platter of mini quiches with golden crusts flecked with bacon and cheese in a wide horizontal shot, on a marble board with herb sprigs, natural light, shallow depth of field, landscape orientation

Bacon and cheese mini savory quiches.

a platter of mini quiches with golden crusts flecked with bacon and cheese in a wide horizontal shot, on a marble board with herb sprigs, natural light, shallow depth of field, landscape orientation

Mini Quiche Lorraine

Egg, bacon, and gruyere mini quiches.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

  • 1 sheet pie crust
  • 4 eggs
  • 3/4 cup heavy cream
  • 6 slices bacon cooked and crumbled
  • 3/4 cup shredded gruyere
  • salt and pepper to taste

Method
 

  1. Preheat oven to 375 degrees and grease a mini muffin tin.
  2. Cut rounds from the pie crust and press into the cups.
  3. Whisk eggs, cream, salt, and pepper.
  4. Divide bacon and gruyere among the cups, then pour in the egg mixture.
  5. Bake 18 to 22 minutes until set, then cool slightly and serve.

Notes

These reheat beautifully, so make them the night before.

9) Deviled Eggs with Truffle Oil

deviled eggs piped smooth and topped with chives and a glint of oil in a wide horizontal shot, on a dark platter over a white cloth, natural light, shallow depth of field, landscape orientation

Truffle-infused fancy deviled eggs.

deviled eggs piped smooth and topped with chives and a glint of oil in a wide horizontal shot, on a dark platter over a white cloth, natural light, shallow depth of field, landscape orientation

Deviled Eggs with Truffle Oil

Deviled eggs with truffle oil.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp truffle oil
  • salt and pepper to taste
  • chives for garnish

Method
 

  1. Boil the eggs 12 minutes, then cool in an ice bath and peel.
  2. Halve the eggs and place the yolks in a bowl.
  3. Mash yolks with mayonnaise, Dijon, truffle oil, salt, and pepper until smooth.
  4. Pipe the filling back into the whites.
  5. Garnish with snipped chives and a tiny extra drizzle of truffle oil.

Notes

Go light on the truffle oil; a little goes a long way.

10) Butternut Squash Tartlets

golden puff-pastry tartlets topped with roasted butternut squash, ricotta, and thyme in a wide horizontal shot, on a wooden board over a linen cloth, natural light, shallow depth of field, landscape orientation

Flaky tartlets with sweet roasted squash.

golden puff-pastry tartlets topped with roasted butternut squash, ricotta, and thyme in a wide horizontal shot, on a wooden board over a linen cloth, natural light, shallow depth of field, landscape orientation

Butternut Squash Tartlets

Roasted butternut and ricotta filling inside buttery tartlet shells.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 18 servings
Ingredients Method

Ingredients
  

  • 1 sheet puff pastry
  • 2 cups butternut squash cubed
  • 2 tbsp olive oil
  • 1/2 cup ricotta
  • 1 tbsp fresh thyme
  • salt and pepper to taste

Method
 

  1. Preheat oven to 400 degrees and line two baking sheets.
  2. Toss squash with oil, salt, and pepper, then roast 20 minutes until tender.
  3. Cut puff pastry into squares and place on the second sheet.
  4. Top each with a dollop of ricotta and some roasted squash.
  5. Sprinkle with thyme and bake 12 to 15 minutes until the pastry is golden.

11) Caprese Salad Skewers

rows of caprese skewers with tomato, basil, and mozzarella drizzled with balsamic glaze in a wide horizontal shot, on a white platter over a wooden table, natural light, shallow depth of field, landscape orientation

Tomatoes, basil, and mozzarella all skewered together.

rows of caprese skewers with tomato, basil, and mozzarella drizzled with balsamic glaze in a wide horizontal shot, on a white platter over a wooden table, natural light, shallow depth of field, landscape orientation

Caprese Salad Skewers

Mini skewers feature tomatoes, basil, and mozzarella drizzled with balsamic glaze.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 24 cherry tomatoes
  • 24 mini mozzarella balls
  • 24 fresh basil leaves
  • 2 tbsp balsamic glaze
  • 1 tbsp olive oil

Method
 

  1. Thread a cherry tomato, a basil leaf, and a mozzarella ball onto each small skewer.
  2. Repeat to fill all the skewers.
  3. Arrange on a platter.
  4. Drizzle with olive oil and balsamic glaze.
  5. Season lightly with salt and serve chilled.

12) Pecan Cheddar Cheese Balls

a platter of mini cheese balls coated in chopped pecans with crackers alongside in a wide horizontal shot, on a slate board over a fall napkin, natural light, shallow depth of field, landscape orientation

Mini cheese balls coated in crunchy pecans.

a platter of mini cheese balls coated in chopped pecans with crackers alongside in a wide horizontal shot, on a slate board over a fall napkin, natural light, shallow depth of field, landscape orientation

Pecan Cheddar Cheese Balls

Cheddar cheese balls coated with toasted pecans.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 20 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese softened
  • 2 cups sharp cheddar shredded
  • 1 tsp garlic powder
  • 1 cup chopped pecans toasted
  • 2 tbsp chopped chives

Method
 

  1. Beat cream cheese, cheddar, garlic powder, and chives until combined.
  2. Chill the mixture 30 minutes to firm up.
  3. Roll into small balls.
  4. Roll each ball in chopped pecans to coat.
  5. Arrange on a platter with crackers and serve.

Notes

Toast the pecans first for the best flavor and crunch.

13) Parmesan Herb Roasted Nuts

warm roasted mixed nuts coated in parmesan and rosemary in a small bowl in a wide horizontal shot, on a wooden board over a cozy cloth, natural light, shallow depth of field, landscape orientation

Cheese and herb roasted nuts.

warm roasted mixed nuts coated in parmesan and rosemary in a small bowl in a wide horizontal shot, on a wooden board over a cozy cloth, natural light, shallow depth of field, landscape orientation

Parmesan Herb Roasted Nuts

Buttery rosemary and parmesan toasty mixed nuts.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 3 cups mixed nuts
  • 2 tbsp melted butter
  • 1/4 cup grated parmesan
  • 1 tbsp chopped rosemary
  • 1/2 tsp salt

Method
 

  1. Preheat oven to 350 degrees and line a baking sheet.
  2. Toss nuts with melted butter, rosemary, and salt.
  3. Spread in a single layer on the sheet.
  4. Roast 12 to 15 minutes, stirring once, until fragrant.
  5. Toss with parmesan while warm and serve.

14) Autumn Harvest Charcuterie Board

an abundant charcuterie board with cheeses, folded meats, grapes, apples, and nuts in a wide horizontal shot, on a large wooden board over a rustic table, natural light, shallow depth of field, landscape orientation

A fully stocked board of cheese, meats, and autumn fruits.

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an abundant charcuterie board with cheeses, folded meats, grapes, apples, and nuts in a wide horizontal shot, on a large wooden board over a rustic table, natural light, shallow depth of field, landscape orientation

Autumn Harvest Charcuterie Board

A seasonal stylized abundant charcuterie board.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz assorted cheeses
  • 8 oz cured meats
  • 1 cup grapes
  • 2 apples sliced
  • 1 cup mixed nuts
  • 1 cup dried cranberries
  • 1 box crackers

Method
 

  1. Place small bowls of cranberries and nuts on a large board as anchors.
  2. Fan the cured meats into folds around the board.
  3. Add wedges and slices of the cheeses in clusters.
  4. Fill gaps with grapes, apple slices, and crackers.
  5. Serve at room temperature for the best flavor.

Notes

Pull the cheeses out 30 minutes before serving to soften.

15) Maple Glazed Ham Sliders

a tray of golden ham and cheese sliders glazed and pulled slightly apart in a wide horizontal shot, on a wooden board over a fall-toned cloth, natural light, shallow depth of field, landscape orientation

Sliders with Sweet and Buttery Ham and Cheese.

a tray of golden ham and cheese sliders glazed and pulled slightly apart in a wide horizontal shot, on a wooden board over a fall-toned cloth, natural light, shallow depth of field, landscape orientation

Maple Glazed Ham Sliders

Baked Hawaiian Roll Sliders with Ham, Swiss, and a Maple-Mustard Glaze.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 12 Hawaiian rolls
  • 12 slices deli ham
  • 6 slices swiss cheese halved
  • 3 tbsp melted butter
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard

Method
 

  1. Preheat oven to 350 degrees and place the rolls in a baking dish.
  2. Slice the rolls in half and layer ham and swiss inside.
  3. Whisk butter, maple syrup, and Dijon, then brush over the tops.
  4. Cover with foil and bake 15 minutes, then uncover and bake 5 more.
  5. Slice apart and serve warm.

16) Brussels Sprout and Bacon Flatbread

a crisp flatbread topped with shaved brussels sprouts, bacon, and melted cheese, sliced in a wide horizontal shot, on a wooden board over a linen napkin, natural light, shallow depth of field, landscape orientation

Crispy flatbread topped with sprouts and bacon.

a crisp flatbread topped with shaved brussels sprouts, bacon, and melted cheese, sliced in a wide horizontal shot, on a wooden board over a linen napkin, natural light, shallow depth of field, landscape orientation

Brussels Sprout and Bacon Flatbread

A thin cracker-style bread topped with shaved Brussels sprouts, bacon, and parmesan cheese.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 flatbread
  • 2 cups shaved brussels sprouts
  • 4 slices bacon cooked and crumbled
  • 1 cup shredded mozzarella
  • 1/4 cup grated parmesan
  • 1 tbsp olive oil

Method
 

  1. Preheat oven to 425 degrees and place the flatbread on a baking sheet.
  2. Brush the flatbread with olive oil and sprinkle with mozzarella.
  3. Toss the sprouts with a little oil and scatter over the top with the bacon.
  4. Bake 15 to 18 minutes until crisp and bubbly.
  5. Finish with parmesan, slice, and serve.

17) Roasted Red Pepper Hummus

a bowl of smooth orange-red roasted pepper hummus swirled with oil beside pita in a wide horizontal shot, on a dark stone plate with veggie sticks, natural light, shallow depth of field, landscape orientation

Hummus with roasted red peppers that has a smoky and sweet flavor.

a bowl of smooth orange-red roasted pepper hummus swirled with oil beside pita in a wide horizontal shot, on a dark stone plate with veggie sticks, natural light, shallow depth of field, landscape orientation

Roasted Red Pepper Hummus

Roasted red pepper and garlic hummus.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 can chickpeas drained
  • 1 cup roasted red peppers
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic
  • 2 tbsp olive oil

Method
 

  1. Add chickpeas, red peppers, tahini, lemon juice, and garlic to a food processor.
  2. Blend until smooth, drizzling in olive oil.
  3. Season with salt and blend again.
  4. Scrape into a bowl and swirl the top.
  5. Drizzle with oil and serve with pita and veggies.

18) Apple and Brie Crostini

crostini topped with melted brie, thin apple slices, honey, and thyme in a wide horizontal shot, on a white platter over a wooden table, natural light, shallow depth of field, landscape orientation

Crisp apple and creamy brie on a toasty baguette.

crostini topped with melted brie, thin apple slices, honey, and thyme in a wide horizontal shot, on a white platter over a wooden table, natural light, shallow depth of field, landscape orientation

Apple and Brie Crostini

Crostini with Brie, Apple, and Honey.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • 1 baguette sliced
  • 2 tbsp olive oil
  • 8 oz brie sliced
  • 2 apples thinly sliced
  • 2 tbsp honey
  • thyme for garnish

Method
 

  1. Preheat oven to 400 degrees and arrange baguette slices on a sheet.
  2. Brush with olive oil and toast 6 minutes until lightly golden.
  3. Top each with a slice of brie and return to the oven 4 to 5 minutes to melt.
  4. Add a couple apple slices to each crostini.
  5. Drizzle with honey, sprinkle with thyme, and serve.

19) Cranberry BBQ Meatballs

glossy meatballs coated in deep-red cranberry barbecue sauce with toothpicks in a wide horizontal shot, in a shallow serving dish on a rustic table, natural light, shallow depth of field, landscape orientation

Cranberry glaze with a sweet and tangy flavor on meatballs.

glossy meatballs coated in deep-red cranberry barbecue sauce with toothpicks in a wide horizontal shot, in a shallow serving dish on a rustic table, natural light, shallow depth of field, landscape orientation

Cranberry BBQ Meatballs

Cranberry barbecue sauce coats and compliments juicy meatballs.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 1 bag frozen meatballs
  • 1 cup cranberry sauce
  • 1 cup barbecue sauce
  • 1 tbsp Worcestershire sauce

Method
 

  1. Whisk cranberry sauce, barbecue sauce, and Worcestershire in a large pan.
  2. Heat until smooth and simmering.
  3. Add the meatballs and stir to coat.
  4. Cover and simmer 20 to 25 minutes until heated through.
  5. Transfer to a slow cooker or bowl and serve with toothpicks.

Notes

These hold great on warm in a slow cooker for parties.

20) Fried Green Tomatoes

golden crispy fried green tomato slices stacked beside a creamy dip in a wide horizontal shot, on a rustic plate over a checkered cloth, natural light, shallow depth of field, landscape orientation

Crispy green tomato slices coated in cornmeal.

golden crispy fried green tomato slices stacked beside a creamy dip in a wide horizontal shot, on a rustic plate over a checkered cloth, natural light, shallow depth of field, landscape orientation

Fried Green Tomatoes

Crispy, golden fried green tomatoes served with a creamy dip.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 green tomatoes sliced
  • 1/2 cup flour
  • 1 egg beaten
  • 1 cup cornmeal
  • salt and pepper to taste
  • 1/2 cup vegetable oil

Method
 

  1. Set up a breading station of flour, beaten egg, and cornmeal seasoned with salt and pepper.
  2. Dredge each tomato slice in flour, then egg, then cornmeal.
  3. Heat oil in a skillet over medium-high.
  4. Fry the slices 2 to 3 minutes per side until golden and crisp.
  5. Drain on paper towels and serve with a creamy dipping sauce.

21) Bacon Wrapped Scallops

bacon-wrapped scallops crisp and golden with toothpicks and a lemon wedge in a wide horizontal shot, on a white platter over a slate surface, natural light, shallow depth of field, landscape orientation

Bacon-wrapped scallops.

bacon-wrapped scallops crisp and golden with toothpicks and a lemon wedge in a wide horizontal shot, on a white platter over a slate surface, natural light, shallow depth of field, landscape orientation

Bacon Wrapped Scallops

Bacon Crisped Wrapped scallops with sweet searing.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 12 sea scallops
  • 6 slices bacon halved
  • 1 tbsp olive oil
  • black pepper to taste

Method
 

  1. Preheat oven to 400 degrees and line a baking sheet with a rack.
  2. Pat the scallops dry and wrap each in a half slice of bacon, securing with a toothpick.
  3. Arrange on the rack, brush with oil, and season with pepper.
  4. Bake 15 to 18 minutes until the bacon is crisp and scallops are opaque.
  5. Serve warm with lemon wedges.

Notes

Par-cook the bacon 3 minutes first so it crisps fully.

22) Feta Stuffed Peppers

stuffed mini sweet peppers filled with creamy whipped feta and dill in a wide horizontal shot, on a slate board over a fall napkin, natural light, shallow depth of field, landscape orientation

Mini Peppers Filled With Feta and Herbs.

stuffed mini sweet peppers filled with creamy whipped feta and dill in a wide horizontal shot, on a slate board over a fall napkin, natural light, shallow depth of field, landscape orientation

Feta Stuffed Peppers

Creamy whipped feta stuffed sweet mini peppers.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 12 mini sweet peppers halved
  • 6 oz feta crumbled
  • 4 oz cream cheese softened
  • 1 tbsp chopped dill
  • 1 tbsp olive oil

Method
 

  1. Preheat oven to 375 degrees and line a baking sheet.
  2. Blend feta, cream cheese, and dill until smooth.
  3. Pipe or spoon the filling into each pepper half.
  4. Arrange on the sheet and drizzle with olive oil.
  5. Bake 12 to 15 minutes until warmed and lightly browned, then serve.

23) Pumpkin Spice Roasted Chickpeas

crispy roasted chickpeas dusted with warm spice in a small bowl in a wide horizontal shot, on a wooden board over a cozy cloth, natural light, shallow depth of field, landscape orientation

Chickpeas crunch and combine with the warm and inviting pumpkin spice.

crispy roasted chickpeas dusted with warm spice in a small bowl in a wide horizontal shot, on a wooden board over a cozy cloth, natural light, shallow depth of field, landscape orientation

Pumpkin Spice Roasted Chickpeas

Warm pumpkin spice and maple syrup tossed crispy roasted chickpeas.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 can chickpeas drained and dried
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt

Method
 

  1. Preheat oven to 400 degrees and line a baking sheet.
  2. Toss chickpeas with olive oil, maple syrup, spice, and salt.
  3. Spread in a single layer on the sheet.
  4. Roast 30 to 35 minutes, shaking the pan twice, until crisp.
  5. Cool slightly so they crisp up more, then serve.

Notes

Dry the chickpeas well before roasting for maximum crunch.

24) Fig and Prosciutto Flatbread

a crisp flatbread topped with fig slices, torn prosciutto, and balsamic drizzle, sliced in a wide horizontal shot, on a wooden board over a linen napkin, natural light, shallow depth of field, landscape orientation

Sweet figs and some salty prosciutto on crunchy flatbread.

a crisp flatbread topped with fig slices, torn prosciutto, and balsamic drizzle, sliced in a wide horizontal shot, on a wooden board over a linen napkin, natural light, shallow depth of field, landscape orientation

Fig and Prosciutto Flatbread

A flatbread with figs, prosciutto, and a balsamic glaze.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 flatbread
  • 1 cup shredded mozzarella
  • 4 fresh figs sliced
  • 4 slices prosciutto torn
  • 2 tbsp balsamic glaze
  • 1 tbsp olive oil

Method
 

  1. Preheat oven to 425 degrees and place the flatbread on a sheet.
  2. Brush with olive oil and top with mozzarella.
  3. Arrange fig slices over the cheese.
  4. Bake 12 to 15 minutes until crisp and bubbly.
  5. Drape on the prosciutto, drizzle with balsamic glaze, slice, and serve.

25) Rosemary Garlic Crackers

crisp homemade crackers flecked with rosemary stacked and scattered in a wide horizontal shot, on a wooden board over a rustic cloth, natural light, shallow depth of field, landscape orientation

Crunchy homemade herb crackers.

crisp homemade crackers flecked with rosemary stacked and scattered in a wide horizontal shot, on a wooden board over a rustic cloth, natural light, shallow depth of field, landscape orientation

Rosemary Garlic Crackers

Garlic and rosemary have flecked the warm and crunchy crackers.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups flour
  • 1/2 tsp salt
  • 1 tbsp chopped rosemary
  • 1 tsp garlic powder
  • 1/3 cup olive oil
  • 1/3 cup water

Method
 

  1. Preheat oven to 400 degrees and line a baking sheet.
  2. Mix flour, salt, rosemary, and garlic powder.
  3. Stir in olive oil and water until a dough forms.
  4. Roll the dough very thin on parchment and cut into squares.
  5. Bake 15 to 18 minutes until golden and crisp, then cool.

Notes

Roll the dough as thin as you can for the crispiest crackers.

26) Herbed Goat Cheese Dip

a bowl of whipped goat cheese dip swirled with herbs and olive oil beside crackers in a wide horizontal shot, on a marble board over a soft cloth, natural light, shallow depth of field, landscape orientation

Whipped goat cheese and fresh herbs.

a bowl of whipped goat cheese dip swirled with herbs and olive oil beside crackers in a wide horizontal shot, on a marble board over a soft cloth, natural light, shallow depth of field, landscape orientation

Herbed Goat Cheese Dip

An herb-infused whipped goat cheese dip with a light and zesty flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 8 oz goat cheese
  • 4 oz cream cheese softened
  • 2 tbsp olive oil
  • 2 tbsp chopped chives
  • 1 tbsp chopped parsley
  • 1 clove garlic minced

Method
 

  1. Blend goat cheese, cream cheese, and garlic until smooth.
  2. Stir in chives and parsley.
  3. Scrape into a bowl and swirl the top.
  4. Drizzle with olive oil and sprinkle with extra herbs.
  5. Serve with crackers and crusty bread.

27) Cranberry Sage Sausage Balls

golden baked sausage balls flecked with cranberries and sage piled on a platter in a wide horizontal shot, on a slate board over a fall cloth, natural light, shallow depth of field, landscape orientation

Sausage balls combined with cranberries and sage.

golden baked sausage balls flecked with cranberries and sage piled on a platter in a wide horizontal shot, on a slate board over a fall cloth, natural light, shallow depth of field, landscape orientation

Cranberry Sage Sausage Balls

Sausage balls with cheese, sage and dried cranberries.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 1 lb ground sausage
  • 2 cups baking mix
  • 2 cups shredded cheddar
  • 1/2 cup dried cranberries
  • 1 tbsp chopped sage

Method
 

  1. Preheat oven to 375 degrees and line a baking sheet.
  2. Mix sausage, baking mix, cheddar, cranberries, and sage until combined.
  3. Roll into balls and place on the sheet.
  4. Bake 18 to 22 minutes until golden and cooked through.
  5. Cool a couple minutes and serve warm.

28) Parmesan Garlic Knots

soft golden garlic knots brushed with butter and dusted with parmesan and parsley in a wide horizontal shot, on a wooden board over a rustic napkin, natural light, shallow depth of field, landscape orientation

Garlic knots with parmesan.

soft golden garlic knots brushed with butter and dusted with parmesan and parsley in a wide horizontal shot, on a wooden board over a rustic napkin, natural light, shallow depth of field, landscape orientation

Parmesan Garlic Knots

Dough knots that are soft and brushed with garlic butter and parmesan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 lb pizza dough
  • 3 tbsp melted butter
  • 3 cloves garlic minced
  • 1/2 cup grated parmesan
  • 2 tbsp chopped parsley

Method
 

  1. Preheat oven to 400 degrees and line a baking sheet.
  2. Cut the dough into strips and tie each into a knot.
  3. Place on the sheet and bake 12 to 15 minutes until golden.
  4. Stir garlic into the melted butter and brush over the warm knots.
  5. Toss with parmesan and parsley and serve warm.

29) Smoky Chipotle Pumpkin Seeds

crunchy roasted pumpkin seeds dusted with smoky red spice in a small bowl in a wide horizontal shot, on a wooden board over a warm-toned cloth, natural light, shallow depth of field, landscape orientation

Crunchy roasted pumpkin seeds with a smoky flavor.

crunchy roasted pumpkin seeds dusted with smoky red spice in a small bowl in a wide horizontal shot, on a wooden board over a warm-toned cloth, natural light, shallow depth of field, landscape orientation

Smoky Chipotle Pumpkin Seeds

Pumpkin seeds with an added smoky chipotle and lime flavor.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 cups pumpkin seeds
  • 1 tbsp olive oil
  • 1 tsp chipotle powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1 tbsp lime juice

Method
 

  1. Preheat oven to 350 degrees and line a baking sheet.
  2. Toss pumpkin seeds with olive oil, chipotle, paprika, and salt.
  3. Spread in a single layer on the sheet.
  4. Roast 18 to 20 minutes, stirring once, until golden and crisp.
  5. Toss with lime juice while warm and serve.

Notes

Watch them closely at the end so they don't scorch.
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