We’ve all been there, standing around at a Thanksgiving gathering, making small talk, and wondering in the back of our minds how much longer until everyone is allowed to eat. But that doesn’t have to be the case with these incredible appetizers.
Finger food is often the ideal in an appetizer. There’s just something about a self-contained, portable dish, whether it’s a bean salad on an endive spear, a crostini made with wedges of sweet potato, or a Northwest twist on bruschetta. Plus of course, you can’t go wrong with some nice marinated olives or a spicy nut mix.
Or maybe take the seafood route with oysters. And of course, what can go wrong with a good dip? A bright, fresh cashew-lime cilantro hummus is perfect for people to gather around and share memories while they snack.
With these recipes at your disposal, you can keep hunger at bay and put everyone’s mind off the arrival time of the main meal by wowing them with oysters, nuts, and dips galore!
Applause-Worthy Apps
Five-Spice Cranberry Relish with Goat Cheese
The beauty of this appetizer is that guests assemble the toasts themselves—so it’s fuss-free for the host.
Tapenade Goat-Cheese Canapés
Buttery and flaky, these canapés are like little tarts, but much easier to make. Follow our topping suggestions—or try your own: sautéed mushrooms and stilton cheese, caramelized onions and anchovies … let your imagination be your guide.
Oysters with Ginger-Shallot Mignonette
As part of their catering business, Jaret Foster and Mona Johnson run a mobile oyster bar called Oyster Social. Their gingery twist on classic mignonette “adds a touch of intrigue,” says Johnson.
Keith Corbin’s Deviled Eggs
Savor this elegant and herbaceous take on everyone’s favorite appetizer.
Olives With Orange and Fennel
Make these delicious olives up to two weeks ahead of time and set them out before guests arrive.
Sweet Potato Crostini
Melted brie, crushed pistachios, and savory diced pancetta top off these gluten-free “toasts” that are bound to disappear from a fall party platter in moments.
Endive Spears with White Bean Radicchio Salad
This colorful appetizer is healthy and delicious. Get a jump start on Thanksgiving by making the salad a day ahead.
Northwest Bounty Bruschetta
Fruit, nuts, and cheese come together for a perfect fall-flavored bruschetta. Guests will love this easy-to-grab, two-bite treat.
Broiled Oysters with Fermented Chili Butter
Freshly shucked oysters, spiked with spicy sweet chili butter and broiled until bubbling and hot, are an appetizer that’s tough to beat.
Mini Filo Cups with Caponata and Feta
Using store-bought caponata, a sweet-and-sour Sicilian eggplant relish, makes creating this smoky appetizer a breeze. While you can buy pre-made filo cups, baking them yourself adds flavor and only takes about 10 minutes. You’ll need a mini muffin pan.
Green Olive Cheese Puffs
The memory of olives on a crudités plate prompted Kristen Murray, pastry chef and owner of Maurice restaurant in Portland, to add them to classic gougères for a delicious twist.
Firecracker Shrimp
Fried until crunchy, these shrimp look a little like firecrackers, with the tails being the fuses.
Zaatar Straws
A savory Middle Eastern spice mix, zaatar typically includes sesame seeds, thyme, marjoram, and sumac and is often sprinkled onto pita bread spread with thick, strained yogurt (labneh). Here, we sprinkled zaatar onto puff-pastry straws and paired them with a creamy, garlicky yogurt dip.
Mushroom Puffs
An intensely flavored mushroom-wine filling, a simple custard, and voilà—miniature, quiche-like puffs.
Pepper, Olive, and Anchovy Skewers (Pintxos Gilda)
Pintxo means “spike” in the Basque language and refers to a wide variety of little snacks from that region. The Gilda gets its name—and its flavor inspiration—from the Rita Hayworth movie, in which the Spanish-descended actress plays a bold and saucy femme fatale.
