18 Best Hors d'Oeuvres and Appetizers for Entertaining These small savory bites are just right for a cocktail party or other special occasion. Close Credit: Con Poulos Some parties call for starters that go beyond your basic everyday snacks. When you want to pull out all the stops (or at least a few of them) and let your guests know that this is a special occasion, consider serving hors d'oeuvres. These tasty, savory bites may take more time to put together than simply setting out chips and dip, but the work is well worth it. Many of our hors d'oeuvres recipes result in one-bite delights. The rest can be enjoyed in two or three, tops. Arrange them on your nicest platters and trays, or better yet, pass them around the room while guests mingle, mix, and drink. 27 Big-Batch Cocktails Just Right for a Party 01 of 18 Fried Macaroni-and-Cheese Bites Credit: David Malosh How do you take a comfort food classic and turn it into an easy-to-serve finger food that's sure to please a crowd? Find a way to cut it into squares and then deep fry it, as we did with an easy stovetop mac and cheese. View Recipe 02 of 18 Smoked Salmon-Radish Deviled Eggs Credit: Mike Krautter Deviled eggs have multiple personalities. You can serve them at a backyard barbecue or the swankiest soirée. Here, they lean into their elegant side: Smoked salmon is mixed into the egg-yolk filling and used again as a garnish along with paper-thin radish slices and tiny herbs. View Recipe 03 of 18 Carrot, Zucchini, and Leek Fritters Credit: Lennart Weibull These crunchy bundles of carrots, zucchini, and leeks are bound together with potato starch and fried to crispy perfection. Serve them with a couple of easy dipping sauces, like zesty tomato and curried sour cream. View Recipe 04 of 18 Gruyère, Anchovy, and Olive Straws Credit: Paola + Murray You've probably had cheese straws, but you may not know just how easy they are to make. Puff pastry straws make any get-together feel instantly more festive, and they also take well to many adaptations. See for yourself with these three super savory variations—gruyère, anchovy, and olive. View Recipe 05 of 18 Seeded Feta Bites Credit: Nico Schinco Who said that hors d'oeuvres have to be time-consuming to make? Not us! These unique bites take just 5 minutes to put together and have a fun, interactive component. Guests skewer a cube of feta and roll it in a fragrant blend of sumac, sesame seeds, and flaky sea salt. View Recipe 06 of 18 Prosciutto-Wrapped Fig Hearts Credit: Addie Juell It's love at first bite: These sweet, salty, and creamy skewers manage to check all the flavor and texture boxes. Serve with a bottle of bubbly. View Recipe 07 of 18 Broccoli Fritto Misto Credit: Yuki Sugiura This irresistible bite has some humble beginnings, but trust us when we say it'll promptly become the life of the party. Give florets and broccolini a dip in a light batter, then fry them to perfection and serve along with a zesty, zippy dipping sauce. View Recipe 08 of 18 Potato-Chip-and-Pimiento Mini Crab Cakes Credit: Con Poulos The great state of Maryland is the home of crab cakes, a party favorite that soon made its way across the U.S. around the middle of the 20th century. It's also home to a much less-known regional specialty: crab-flavored potato chips. Here, the two are combined to create one very tasty party morsel, topped with mayo that's flavored with one more local favorite (available in supermarkets nationwide): Old Bay seasoning. View Recipe 09 of 18 "Twice Baked" Baby Potatoes With Caviar Credit: Con Poulos Potatoes may be considered simple, but nothing says fancy like caviar and Champagne. Here, twice-baked baby reds serve as beds for sour cream and caviar. View Recipe 10 of 18 Feta-Stuffed Shishitos in Phyllo Credit: Justin Walker Each of these little golden bundles boasts layers of flavor in each bite: cheese, peppers, flaky pastry, and sesame seeds. The best part? They can be formed ahead and frozen up to two weeks ahead, then baked just before the party. View Recipe 11 of 18 Smoky Shrimp-and-Sausage Gravy Credit: Con Poulos Beyond finger foods lay hors d'oeuvres presented in individual serving dishes, like this shrimp specialty from celebrated Southern chef Scott Peacock. Use the prettiest small cups you have on hand—ramekins, demitasse, or custard cups—and don't skip the biscuits and pickled vegetables on the side. All three components deliver out-of-this-world flavor. View Recipe 12 of 18 Lobster Salad With Tostones Credit: Chris Simpson A coastal Maine favorite meets the flavors of the Caribbean in this light, bright take on the lobster roll. We used fried tostones in place of the usual soft sandwich rolls (which means that they're gluten-free) and mixed the salad with chiles, cilantro, lime, and a little olive oil (no mayo!). Avocado rounds out the tropical character of the bite-size delights. View Recipe 13 of 18 Gooey Gouda Puff-Pastry Bites Credit: Con Poulos Inspired by brie en croute (classic party fare from the 1970s and '80s and a favorite from Martha's catering days), we created these gooey, cheesy, flaky, slightly sharp (from the mustard), and irresistible bites. View Recipe 14 of 18 Tomato Burrata Bites Credit: Bryan Gardner All the best flavors and textures of this classic summertime salad are here but in miniature, one-bite form. View Recipe 15 of 18 Pimiento-Cornmeal Croquettes Credit: Justin Walker Croquettes have their origins in France, but similar breaded and fried snacks are beloved all over the world. Our update on the classic features a cornmeal base flavored with pimiento cheese and breaded with panko, rather than the usual breadcrumbs. View Recipe 16 of 18 Roasted-Spring-Onion and Goat-Cheese Eggs Credit: Anson Smart For hors d'oeuvres that are the essence of easy elegance, combine equal amounts of goat cheese and cream cheese to make a soft, rich, incredibly creamy mixture, then form into balls or other shapes, like the egg shapes pictured. Garnish with pretty toppings and serve with crackers or crudités. View Recipe 17 of 18 Smoked Trout and Avocado Mousse in Endive Credit: Burcu Avsar Don't let the word "mousse" fool you into thinking this is high-level French fare. The term is used loosely to describe ingredients that are whipped until airy and light; though mousse often has cream or gelatin, this one is nothing more than avocado and lemon juice that are quickly pulsed to combine in a food processor. View Recipe 18 of 18 Polenta Squares With Wild Mushrooms and Fontina Credit: David Malosh Once it's cooled, polenta sets into a firm base that's crisp on the outside yet still creamy inside. It's easy to cut into squares, as with these savory bites; top them with a mix of mushrooms and Italian fontina, and then roast to party-ready perfection. View Recipe Explore more: Food & Cooking Recipes Appetizers Party Appetizers & Snacks