50 Hors d'Oeuvres Recipes for Your Next Party (2024)

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50 Hors d'Oeuvres Recipes for Your Next Party (1)

ByLara Eucalano and Lisa Kaminski

Taste of Home's Editorial Process

Updated: May 06, 2024

    Start the party right with easy hors d'oeuvres. These bite-sized treats can be made in a flash and look oh-so-fancy.


    Cucumber Party Sandwiches

    This is one of my favorite easy hors d’oeuvres. We have lots of pig roasts here in Kentucky, and these small sandwiches are perfect to serve while the pig is roasting. —Rebecca Rose, Mount Washington, Kentucky

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    Shrimp in Phyllo Cups

    I almost didn’t make these appetizers for last year’s Christmas party because I was running out of time, but I knew they’d be a tasty hit. Simple to make, the cups have few ingredients and look beautiful on the plate—very gourmet! This turned out to be one of the night’s favorites, and they just flew off the plate. —Terri Edmunds, Naperville, Illinois

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    Cranberry Endive Hors d'Oeuvres

    You can pack a lot of flavor into elegant hors d’oeuvres just by using the right combination of ingredients. I created this blue cheese filling for a holiday gathering and everyone loved it. —Margee Berry, White Salmon, Washington

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    Meatballs with Chimichurri Sauce Recipe photo by Taste of Home

    Meatballs with Chimichurri Sauce

    This South American condiment, ­featuring fresh cilantro and parsley, is more than just a sauce for tossing with meatballs. You’ll want plenty for extra dipping. —Amy Chase, Vanderhoof, British Columbia

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    Cheese-Stuffed Cherry Tomatoes

    “They’re easy to fix as an appetizer or salad,” says Mary Lou, a Florida native. “It’s impossible to eat just one.”

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    Brie Appetizers with Bacon-Plum Jam

    Among my friends I’m known as the pork master, because I love to cook just about every cut there is. These appetizers combine soft, mild Brie cheese with a sweet-sour bacon jam that has a touch of Sriracha sauce. —Rick Pascocello, New York, New York. Here are a few tips for making baked brie with jam.

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    Cranberry-Fig Goat Cheese Crostini

    The blend of flavors in the crostini makes for absolutely scrumptious hors d’oeuvres. —Barbara Estabrook, Rhinelander, Wisconsin

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    Cheese Puffs

    “I found this recipe in one of my mother’s old cookbooks and updated the flavor by adding cayenne and mustard,” recalls Jamie Wetter of Boscobel, Wisconsin. “Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!”

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    Bacon-Encased Water Chestnuts

    My husband and I do lots of entertaining and always start off with appetizers like these tempting morsels.—Midge Scurlock, Creston, Iowa

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    Taste of Home

    Sweet Pea Pesto

    I made a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas

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    Asparagus Wraps

    Asparagus makes lovely finger food, especially wrapped in pastry and tasty filling. Easily assembled, it’s perfect for weeknight noshing or something a little fancier for entertaining. —Linda Hall, Evington, Virginia

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    Rosemary Veal Meatballs Recipe photo by Taste of Home

    Rosemary Veal Meatballs

    These savory appetizer meatballs, seasoned with rosemary and garlic, get a touch of sweetness from chopped golden raisins. They will be a hit at your next gathering. —Rhonda Maiani, Chapel Hill, North Carolina


    Best Deviled Eggs Recipe photo by Taste of Home

    Best Deviled Eggs

    Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia

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    Pumpkin Pinwheels

    Cream cheese, mozzarella and roasted red peppers make these pumpkin-shaped pinwheels devilishly delicious. They were a hit at my last Halloween party. —Anndrea Bailey, Huntington Beach, California

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    Artichoke Phyllo Cups

    I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! —Neel Patel, Champaign, Illinois

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    Crumb-Topped Clams Recipe photo by Taste of Home

    Crumb-Topped Clams

    In my family, it wouldn’t be Christmas Eve without baked clams. They’re easy to make and always a hit. —Annmarie Lucente, Monroe, New York

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    Taste of Home

    Shrimp Salad Appetizers

    These refreshing hors d’oeuvres have gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. —Solie Kimble, Kanata, Ontario

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    Seafood-Stuffed Mushrooms Recipe photo by Taste of Home

    Seafood-Stuffed Mushrooms

    Ever since I found this hors d’oeuvres recipe in a magazine years ago, these seafood-stuffed mushrooms have been making my family and friends merry every Christmas. —Harriet Stichter, Milford, Indiana

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    Patatas Bravas

    Patatas bravas (which means “spicy potatoes”) is the ultimate Spanish comfort food. Served tapas-style, the crispy potatoes and smoky sauce are difficult to resist. Add a drizzle of garlic aioli for a richer flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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    Taste of Home

    At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California

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    Bacon-Wrapped Smokies

    These cute little bacon-wrapped smokies are finger-licking good. They have a sweet and salty taste that's fun for breakfast or as an appetizer. —Cara Flora, Kokomo, Indiana

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    Brie-Leek Tartlets

    My family is picky, but everyone loves these little bites. I make dozens of them at a time because they’re gone the second I turn my back. —Colleen MacDonald, Port Moody, British Columbia. Check out this quick and easy pumpkin baked brie recipe.

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    Taste of Home

    Smoked Pimiento Cheese Crostini

    Pimiento cheese has long been a favorite in our family, so these bite-sized hors d’oeuvres are a treat! I add Worcestershire sauce and hot sauce to give them a little kick. Caramelized onions create another layer of flavor. You can make the cheese and onions three to five days in advance; they store well. If you need to save time, you can use premade jalapeno pimiento cheese. —Caitlyn Bunch, Trenton, Georgia

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    Party Pesto Pinwheels Recipe photo by Taste of Home

    Party Pesto Pinwheels

    I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. —Kathleen Farrell, Rochester, New York

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    Air-Fryer Bacon-Wrapped Asparagus Recipe photo by Taste of Home

    Air-Fryer Bacon-Wrapped Asparagus

    I serve this air-fryer bacon-wrapped asparagus with grilled meat and sliced fresh tomatoes for a wonderful meal. —Trisha Kitts, Dickinson, Texas


    Mushroom Puff Pastry Bites Recipe photo by Taste of Home

    Mushroom Puff Pastry Hors d'Oeuvres

    These mushroom puff pastry bites make the perfect finger food. I even freeze them for a quick appetizer for unexpected guests. — Marion Ruzek, Jeffersonville, Indiana

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    Shrimp Tartlets Recipe photo by Taste of Home

    Shrimp Tart Hors d'Oeuvres

    Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. —Gina Hutchison, Smithville, Missouri

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    Taste of Home

    Bacon Cream Cheese Pinwheels

    It's hard to resist a crescent roll, bacon and cream cheese in one bite! Kids, friends, everyone will scarf these cream cheese pinwheels down. Now I bake a double batch whenever we have a get-together. —Krista Munson, Sharpsburg, Kentucky

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    Pork Satay

    Cilantro layers on the freshness, while the sesame oil and Thai chili sauce add Asian flavors that pair perfectly with peanut butter. —Taste of Home Test Kitchen

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    Spinach-Artichoke Stuffed Mushrooms

    I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It’s an impressive party appetizer yet comes together so easily. —Amy Gaisford, Salt Lake City, Utah

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    Taste of Home

    Crisp Caraway Twist Hors d'Oeuvres

    This appetizer is always a hit when I serve it on holidays or special occasions. The flaky cheese-filled twists (made with convenient puff pastry) bake to a crispy golden brown. When our big family gets together, I make two batches of these hors d’oeuvres. —Dorothy Smith, El Dorado, Arkansas

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    Shrimp Corn Cakes with Soy Mayo

    Feel free to add hot sauce to the dip that accompanies these savory corn cakes. —Katty Chiong, Hoffman Estates, Illinois

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    Caprese Skewers Recipe photo by Taste of Home

    Caprese Skewers

    Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California

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    Sausage Chive Pinwheels Recipe photo by Taste of Home

    Sausage Chive Pinwheels

    These spirals are simple to make but look special on a buffet. Our guests eagerly help themselves—sometimes the eye-catching pinwheels don't even make it to their plates! —Gail Sykora, Menomonee Falls, Wisconsin

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    Taste of Home

    Chicken Piccata Meatballs

    The classic chicken piccata entree is my favorite dish, but I wanted another way to have all the same flavors. These chicken piccata meatballs are the perfect solution, whether served alone or with a sauce like marinara or buffalo! Serve over buttered noodles if you’d like, or stick toothpicks in them for appetizers. —Dawn Collins, Rowley, Massachusetts

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    Crab Wonton Cups Recipe photo by Taste of Home

    Crab Wonton Cups

    These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can add them to your list of holiday hors d’oeuvres as well. They’re true crowd-pleasers. —Connie McDowell, Greenwood, Delaware

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    Brie Cherry Pastry Cups Recipe photo by Taste of Home

    Brie Cherry Pastry Cup Hors d'Oeuvres

    Golden brown and flaky, these bite-sized puff pastries with creamy Brie and sweet cherry preserves could easily double as a scrumptious dessert. —Marilyn McSween, Mentor, Ohio

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    Prosciutto Shrimp with Tropical Mango Salsa Recipe photo by Taste of Home

    Prosciutto Shrimp with Tropical Mango Salsa

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    Crab Crescents

    This recipe is so good, no one will guess how quickly you put it together. These little bites are delicious and decadent! —Stephanie Howard, Oakland, California

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    Taste of Home

    Ham and Cheese Puffs

    These tasty little bites go over well with kids. They're also delicious with soups or as party appetizers. —Mrs. Marvin Buffington, Burlington, Iowa

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    Cucumber Canapes

    I always get requests for the recipe for these canapes whenever I serve them. They're delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. —Nadine Whittaker, South Plymouth, Massachusetts

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    Chive Crab Cakes

    These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. —Cindy Worth, Lapwai, Idaho

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    Taste of Home

    There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington

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    Taste of Home

    Puff Pastry Christmas Palmiers

    Palmiers (pronounced palm-YAY) come from France. They're usually sweet, but to make them savory, I swirl in pesto, feta and sundried tomatoes. —Darlene Brenden, Salem, Oregon

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    Taste of Home

    Cranberry Brie Pecan Pinwheels

    This recipe is a twist on baked Brie. My family always requests these during the holidays. They are delicious and make the kitchen smell amazing! —Jacquie Franklin, Hot Springs, Montana

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    Teriyaki Salmon Bundles

    If you're bored with the same old appetizers, give this one a try. I serve the little salmon bundles on skewers for easy dipping. Standing the skewers in a small vase filled with table salt creates a festive presentation. —Diane Halferty, Corpus Christi, Texas

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    Crab Phyllo Cups Recipe photo by Taste of Home

    Crab Phyllo Cups

    I always like a dot of chili sauce on top of these easy hors d’oeuvres. If you’re out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, Arizona

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    Originally Published: November 13, 2018


    Lara Eucalano

    Lara has been an editor for Taste of Home since 2018. Prior to her work in food and lifestyle publishing, she spent nearly a decade in the world of marketing as a brand storyteller. In her personal life, Lara runs the world's smallest farm, comprised of several raised beds and a flock of demanding chickens.

    Read More

    50 Hors d'Oeuvres Recipes for Your Next Party (48)


    Lisa Kaminski

    Lisa is a former editor of Taste of Home and a fantastic baker. During her tenure, she poured her love of all things sweet (and sometimes savory) into Taste of Home’s Bakeable community. She also tested ingredients and kitchen gear. Today, Lisa continues to share her passion for baking and embroidery on her blog Cabin in the City.

    Read More

    50 Hors d'Oeuvres Recipes for Your Next Party (2024)


    How many hors d'oeuvres do I need for 50 guests? ›

    Quantity. A good rule of thumb when working with your caterer on just how many hors d'oeuvres to choose is as follows: for 10 – 12 guests a minimum of 5 selections, 25 guests a minimum of 9 selections and for 50 guests, a minimum of 13 selections.

    What is the most common hors d'oeuvre? ›

    Usually presented buffet style, it often consists of cold cuts, cured fishes, mixed salads, kholodets, pirozhki, various pickled vegetables (such as tomatoes, beets, or cucumbers), sauerkraut, pickled mushrooms, deviled eggs, hard cheeses, caviar, canapés, open sandwiches, and breads.

    How do you calculate hors d oeuvres for a party? ›

    As a rule of thumb, most guests will consume 8 to 10 bite-size pieces for every 60 to 90 minutes of a party. However, the larger the variety of offerings, the more hors doeuvres that will be consumed because everyone will want to try at least one of each item.

    How much finger food do I need for 50 people? ›

    If you're hosing 25 -35 guests, plan 3-4 bites per person if a full dinner is to be served afterwards, or 5-7 bites per person if a lighter meal will be served. If you're hosting a party of 50, then you can offer 6 to 9 different items.

    How much food do I need to serve 50 people? ›

    For a plated meal, you would typically need around 140-170 grams of meat or fish per person. So, for 50 people, you would require approximately 7-8.5 kilograms of the main course. If you're serving a buffet-style meal, you can estimate slightly less, 110-140 grams per person.

    What is the basic rule in hors d'oeuvres? ›

    Hors d'oeuvres are meant to be eaten in just one or a few bites; thus, they are prepared as individual portions that can be picked up with one hand. These “finger foods” are often served while guests are standing and socializing, such as during a reception before a sit-down dinner.

    What is the major difference between appetizers and hors d oeuvre? ›

    Time Eaten: Hors d'oeuvres are typically served before the meal even begins, while appetizers tend to indicate the beginning of the meal. An hors d'oeuvre isn't considered to be part of the meal, but appetizers are usually chosen specifically to complement the following courses.

    What typical fruit is served as an hors d'oeuvre? ›

    Fresh fruit is so plentiful – and delicious – in the summertime. Watermelon, peaches, pineapple, and strawberries are the perfect addition to any meal, dessert, or appetizer. In fact, fruit makes some of the best appetizers around. They're the perfect combination of sweet and savory.

    How much dip for 50 people? ›

    Appetizer Amounts for a 3-Hour Party
    FoodUp to 10 guests40-50
    Dips1 pint5 pints
    Fruit5 cups25 cups
    Veggies60 pieces300 pieces
    Chips1 pound4 pounds
    4 more rows

    How many canapes for 50 guests? ›

    For a one-hour drinks reception, order four to six canapés per person. If it's before a grand dinner, four should be plenty. For longer events, add another two to four pieces per hour. Savoury canapés are always more popular; if you're serving savoury and sweet, aim for a ratio of around 4:1.

    What is the cheapest food to serve at a party? ›

    Here's a look at some crowd-pleasing dishes to consider for your next gathering:
    • Chili. The most cost-efficient version of this is meat-free chili made from beans and vegetables. ...
    • Roasted Veggies. ...
    • Baked Goods. ...
    • Dips. ...
    • Apple Bruschetta. ...
    • Fruit Skewers. ...
    • Charcuterie Boards.
    Feb 24, 2023

    What are some good first finger foods? ›

    Foods cut into small pieces in a variety of flavors, colors, and textures are all great finger foods to try first with your baby. These can include steamed veggies; soft fruits; whole-grain pasta, bread, or crackers; chicken; cheese; and scrambled eggs.

    How much food do you need for a 50 person buffet? ›

    For a party of 50, you will therefore require 250-400. If there is a meal to be served, then this number can be cut back to 3-4 per person, per hour, which therefore equates to 150-200 appetizers required.

    How many half trays of food do I need for 40 guests? ›

    (Half trays serve 20 people. Full trays serve 35-40 people.)

    How many canapés for 50 guests? ›

    For a one-hour drinks reception, order four to six canapés per person. If it's before a grand dinner, four should be plenty. For longer events, add another two to four pieces per hour. Savoury canapés are always more popular; if you're serving savoury and sweet, aim for a ratio of around 4:1.

    How many appetizers for a party of 40? ›

    If the guest list has fewer than 45 people, plan on using roughly 6 different appetizers. For more than 45 guests, approximately 8 different appetizers. The rule of thumb for smaller gatherings is that 3 types of appetizers are suitable for 8 to 10 guests; 4 or 5 types of appetizers for 14 to 16 people.

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