New Year's Eve Appetizers

Recipe: Baked Brie Bites

These delicious five-ingredient appetizers come together in under 10 minutes.

Recipe: Stuffed Endive with Herbed Goat Cheese

Belgian endive lettuce, with a crisp texture, sweet flavor, and a slightly bitter undertone, makes the perfect vessel for creamy herbed goat cheese.

Recipe: Blue Cheese Red-Currant Cheese Ball

You can reshape this cheese ball into a log for a colorful, festive touch.

Recipe: Cheddar-Horseradish-Walnut Cheese Ball

Shape the cheese mixture into a log for a different presentation.

Recipe: Chicken Liver Mousse Crostini with Pepper Jelly

For a different presentation, make this mousse in a 1 1/2-qt. ovenproof dish instead of small jars.

Recipe: Creamy Shrimp Dip with Crispy Wonton Chips

If you don’t have time to make the crispy wonton chips, you can use kettle chips or tortilla chips.

Recipe: Feta-Olive Fresh Herb Cheese Ball

The fresh herbs on this cheese ball make this a beautiful offering at a New Year’s Eve party.

Recipe: Grapefruit-Beet-Goat Cheese Flatbread

Let the bakery pizza dough rest at room temperature for about 30 minutes to make it easier to work with.

Recipe: Inside-Out Hot Brown Bites

We have given the signature Kentucky sandwich of bacon, turkey, and cheese sauce a new twist by turning them into beautiful bite-size cups.

Recipe: Roasted Fennel-and-Prosciutto Flatbread

You can substitute sweet onion for fennel and bacon for prosciutto.

Recipe: Smoked Trout Crostini with Radishes and Dill Cream

For an even more colorful spread, replace half the trout with smoked salmon.

Recipe: Bacon-Fig Tassies

If you are pinched for time, substitute frozen mini-phyllo pastry shells for the dough.

Recipe: Benne-Maple Roasted Pecans

You can make these a few days ahead and chill in an airtight container.

Recipes: Cuban Sliders

A welcome change from the usual party sliders, this mini sandwich has all the flavor of a great Cuban. Crisp the bread by warming the sandwiches in a hot jelly-roll pan and adding weight on top of the bread.

Recipe: Gumbo Rice Fritters

You can make the rice balls two weeks ahead and freeze. Bread and fry straight from the freezer.

Recipe: Marinated Olives and Almonds

A big batch of these delicious olives and almonds will last in the refrigerator up to a week. It's the perfect snack to serve a big crowd.

Recipe: Mexican Shrimp Cocktail

This fresh, colorful shrimp cocktail is sure to please your crowd this holiday season.

Recipe: Orange-Basil Baked Brie

The bright flavors of orange and basil make this the perfect party appetizer. Serve on a pretty cutting board with a cheese knife, and let guests cut their own portions.

Recipe: Sweet Potato Tartlets

These festive tarts, which use the popular sweet potato, are the perfect sweet treat for grazing guests. You can make them up to a day ahead and store, covered, in the fridge.

Recipe: Wine-Spiked Cranberry Cheese Log

This succulent, syrupy fruit is ideal as a topping for pound cake or ice cream. You can also spoon it over a softened log of goat cheese instead of cream cheese.

Recipe: Asparagus-Blue Cheese Canapés

Feel free to use any soft, crumbly cheese in place of blue cheese.

Recipe: Black-eyed Pea Pate

Salty country ham and shiitake mushrooms adds deep flavor to this earthy, creamy Southern spread. Save time and make up to 2 days ahead. Keep chilled until ready to use.

Recipe: Blue Cheese Straws

Entertain guests with blue cheese straws—a flavorful twist on a classic Southern appetizer. These cheese straws add a bit of edge with black pepper and a generous hunk of blue cheese.

Recipe: Buttery Toasted Pecans

The key to these toasted pecans is low-and slow. Patiently roast pecans (the entire 25 minutes!) at 325° to coax out their flavor and essential oils.

Recipe: Cheese Dreams

These savory little gems will be the first appetizer to disappear. Make them the day before and refrigerate, or you can freeze them up to 3 weeks in advance. If frozen, pop in the oven straight from the freezer and increase the bake time by 10 minutes.

Recipe: Chicks in a Blanket

Everyone’s favorite party food gets a remake by using chicken-apple sausages. They are best fresh from the oven, so bake one batch at a time and serve warm.

Recipe: Cranberry-Goat Cheese Canapés

Make Ahead: Stir together the cranberry mixture up to 3 days ahead of time. Assemble the canapés the day of your party.

Recipe: Lump Crab Mornay

Your holiday guests will devour this creamy and cheesy rendition of the traditional crab dip.

Recipe: Millionaire’s Candied Bacon

Sugar coated roasted bacon isn’t just for breakfast! Serve this at your next party and watch it disappear.

Recipe: Pimiento Cheese Gougerés

We put 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: Roasted Shallot Dip

Ditch the store bought onion dip and give this fresh recipe a try. Caramelized sweet shallots and silky mascarpone cheese add new-school touches to onion-soup dip.

Recipe: Rosemary Salt-and-Vinegar Chips

A homemade brine gives these chips a more delicate vinegar tang than mouth-puckering bagged varieties. They're the perfect chip for Roasted Shallot Dip.

Recipe: Sesame Salmon Croquettes

These aren’t the old-school salmon croquettes! Fragrant fresh ginger gives these easy two-bite nibbles a bright punch of flavor. If you can’t find fresh ginger, substitute with 1/2 tsp. ground ginger.

Recipe: Warm Kale and Asiago Dip

The party staple, hot spinach dip gets a trendy makeover with the use of bacon and trendy kale.

Recipe: Smoky Bacon-Cheddar Cheese Ball

Update the cheese platter with a new cheese ball, spiced honey for drizzling, and marinated feta.