Top-Rated Holiday Appetizers
Far from ordinary, our collection of drinks and appetizers will get your gathering off to a memorable start.
This is an updated version of a recipe that used ham, cheese, and mustard. Eyes lit up at our tasting table when these roast beef sandwiches came out of the oven.
- Recipe: Hot Roast Beef Party Sandwiches
We've taken garlic bread up a notch. Mix the spreads the day before, and refrigerate overnight. You'll only need to slather them on French bread and bake for a super-quick presentation.
These snacks are as simple as sliced cheese. Prepare them ahead of time to allow ample chill time. Be sure to garnish with a sprig of parsley or rosemary for a bit of panache.
- Recipe: Marinated Mozzarella
Bake mixed olives, fresh rosemary sprigs, and lemon zest for a simple, yet delicious, starter for your party. Rosemary sprigs and lemon rind strips make festive garnishes.
- Recipe: Warm Lemon-Rosemary Olives
Crumbled bacon is the crowning glory of this creamy cheese dip that features cream cheese, blue cheese, and sour cream. You're guaranteed not to have any leftovers when you bring this dip to a party.
- Recipe: Bacon-Cheese Dip
- Recipe: Black Pepper-Goat Cheese Log
Take another cue from the French by using Brie as the filling in these tartlets. Grapes make an excellent topper, adding color and an elegant touch to the hors d’oeuvre. Guests will love the creative use of this fruit, as well as the added vitamins and minerals.
- Recipe: Brie Tartlets With Grape Relish
These little gems will be the first appetizer to disappear. Make them the day before and refrigerate, or freeze up to 3 weeks. If frozen, pop in the oven straight from the freezer; increase the bake time by 10 minutes.
- Recipe: Cheese Dreams
Stamp a Southern accent on this classic French hors d'oeuvre. You can use a piping bag with a 1/2-inch round tip or a zip-top plastic freezer bag with a corner snipped off to pipe the dough onto the baking sheets.
- Recipe: Pimiento Cheese Gougères
Revive this party staple by setting out a bountiful platter of shrimp with three bowls of zingy new sauces. For an appetizer, plan on 1 pound of large shrimp for every 4 to 5 guests. Perk up precooked shrimp in boiling water for 30 seconds. Then plunge them in ice water. Drain shrimp well, pat dry, and serve. Try it with Avocado Cream, Tequila-Lime Cocktail Sauce, or Ginger Rémoulade.
- Recipe: Contemporary Shrimp Cocktail