Chicken Liver Pâté With Bourbon and Cranberry Gelée
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Serious Eats / Vicky Wasik
If you're on a budget, foie gras pâté probably won't make an appearance at your next cocktail party. Fortunately, chicken liver pâté is much more affordable and still delicious. Our autumnal take on the dish is flavored with bourbon and apple cider and topped with cranberry gelée.
Juicy and Tender Swedish Meatballs With Rich Gravy
![A platter of meatballs covered in gravy and topped with fresh parsley.]()
Serious Eats / Vicky Wasik. Vicky Wasik A throwback to cocktail parties of a different era, these beef and pork meatballs are flavored with onion, white pepper, and allspice. Part of the charm of Swedish meatballs is their dense, springy texture, which you can achieve by mixing the meat more forcefully than we would typically recommend for meatballs.
Hoisin-Glazed Cocktail Meatballs
![A dark slate tray with neatly lined up hoisin meatballs with fancy silver skewers, topped with sesame seeds and sliced scallions.]()
Serious Eats / Emily and Matt Clifton
This updated take on the cocktail meatball also starts with a mix of beef and pork, but gets an Asian twist from garlic, ginger, and hoisin sauce. When the meatballs come out of the oven we brush them with a glaze made from hoisin, ketchup, vinegar, honey, soy sauce, and sesame oil and sprinkle on scallions and sesame seeds.
Miso, Pork, and Walnut Dip for Vegetables
![A small bowl of miso, pork, and walnut dip surrounded by sliced carrots, zucchini, and cabbage.]()
Serious Eats / Vicky Wasik
You can't go wrong serving a crudité platter but take it up a notch with this intensely savory dip made with walnuts, ground pork, and miso paste. The flavor depends heavily on what miso you use—standard red miso is fine, but a funkier miso adds more flavor.
Continue to 5 of 37 belowEasy, Ultimate Clams Casino
![A metal serving platter of bread crumb-topped clams casino served with a lemon wedge.]()
Serious Eats / Vicky Wasik
This take on clams casino can be prepped a day in advance, making it perfect for entertaining. The dish often winds up gritty and bland, but we avoid those problems by using coarse bread crumbs toasted in bacon fat and a flavorful bacon-clam compound butter.
Deconstructed Deviled Eggs With Mayonnaise, Anchovies, and Capers
![A platter of deconstructed deviled eggs topped with herbs, capers, and anchovies.]()
Serious Eats / Vicky Wasik
These deconstructed cousins of deviled eggs call for seven-minute eggs with creamy yolks, which are then topped off with your condiments of choice, like mayonnaise, herbs, spices, bits of bacon, and more. Here they're served with anchovy fillets, capers, chives, and chervil, but feel free to use whatever combination inspires you.
Bacon-Wrapped Figs With Blue Cheese and Bourbon
![A baking sheet of bacon-wrapped figs with blue cheese and bourbon.]()
Serious Eats / Morgan Eisenberg
Don't be offended if this is the only party snack your friends request from now on. There are few things better than cheese wrapped in slices of bacon, and the figs and bourbon caramel glaze offset each bite's sharp saltiness.
Grilled Tarragon-Mustard Chicken Skewers
![A baking sheet covered with char-grilled tarragon mustard chicken skewers, grilled lemon, and fresh tarragon.]()
Serious Eats / Morgan Eisenberg
A simple marinade with fresh herbs is all you need to make grilled chicken exciting. These grilled chicken skewers combine sweet, savory, and tangy flavors from a mixture of Dijon mustard, lemon juice, honey, and tarragon.
Continue to 9 of 37 belowSmoky Bacon-Wrapped Baby Potatoes
![A round platter filled with bacon-wrapped potatoes with a dish of dipping sauce in the center. Everything is on a wooden board surrounded with halved lemons, garlic cloves, fresh parsley, and another dish of sauce.]()
Serious Eats / Morgan Eisenberg
Serving a platter of bacon-wrapped potatoes will never, ever disappoint your guests. Here, the small potatoes are tossed with a spicy and smoky seasoning mixture, then roasted until the surrounding strips of bacon are crisp.
Plump and Tender Shrimp Cocktail
![A blue plate covered in plump and tender shrimp with a glass bowl of cocktail sauce at the center.]()
Serious Eats / Daniel Gritzer
Properly made shrimp cocktail is one of the best cocktail party hors d'oeuvres around, but all too often the dish is ruined by rubbery supermarket shrimp. Doing shrimp cocktail justice means poaching the shellfish gently in a court bouillon so that they become flavorful and tender. As for the cocktail sauce itself, we stick to the classic combination of ketchup and jarred horseradish.
Salmon Rillettes With Chives and Shallots
![A white ramekin filled with salmon rillettes with rye crackers in the background.]()
Serious Eats / Vicky Wasik
Pork is probably the meat most closely associated with rillettes, but for a party I'm more likely to go with salmon because it feels extra fancy while being incredibly easy to prepare. There's no slow-cooking involved—just poach the salmon, shred it, and mix with mayo, shallots, and chives.
Black Olive Tapenade With Garlic, Capers, and Anchovies
![A small white bowl of black olive tapenade with garlic, capers, and anchovies next to a small wooden knife.]()
Serious Eats / Vicky Wasik
Despite the dish's fish-forward origins, modern tapenade is all about the olives. The ingredient list is pretty simple: Niçoise olives, garlic, Dijon mustard, lemon juice, capers, and anchovies. The trick is in how you combine them—a food processor works, but a mortar and pestle will give the spread much better flavor and texture.
Continue to 13 of 37 belowGravlax With Caraway, Coriander, and Mustard-Dill Sauce
![A platter with rye crackers topped with salmon gravlax, caraway, coriander, and mustard dill sauce.]()
Serious Eats / Vicky Wasik
I love cured salmon, but it can get pricey. When I want to treat myself, I turn to gravlax—since it's easy enough to make I don't have to pay for someone else's labor. The fish isn't cheap, but two pounds will serve a dozen people. To turn the fillet into gravlax all you need is salt, sugar, caraway, coriander, and a few days to let it all cure in the fridge.
Buckwheat Blini
![Overhead of buckwheat and yeasted blinis topped with sour cream, caviar, and various other toppings.]()
Serious Eats / Vicky Wasik
This is one of those wonderful dishes that is pretty much reserved exclusively for the holidays, but we should probably be eating blini and caviar all year long. After making the blini, all that's left to do is buy plenty of caviar and crème fraîche.
Thai-Style Shrimp Cakes With Sweet Chili Dipping Sauce
![A baking sheet of Thai-style shrimp cakes with sweet chili dipping sauce and lime wedges.]()
Serious Eats / Emily and Matt Clifton
One way to save a few bucks preparing for a party is to make shrimp cakes rather than more common crab cakes. Shrimp works with all sorts of flavors—here we look to Thailand for inspiration and make cakes with jalapeños, garlic, and enough cilantro to turn them vibrantly green.
Roman-Jewish Fried Artichokes (Carciofi alla Giudia)
![A plate of fried artichokes with lemon wedges.]()
Serious Eats / Vicky Wasik
Baby artichokes are fried until crispy and golden-brown. Served with a squeeze of fresh lemon juice and a sprinkle of salt, you can't go wrong with crunchy fried veggies and cocktails.
Continue to 17 of 37 belowSpanish Tuna-Stuffed Piquillo Peppers (Pimientos del Piquillo Rellenos de Atún)
![Spooning aioli onto Spanish tuna-stuffed piquillo peppers on baguette slices.]()
Serious Eats / J. Kenji López-Alt
I don't know of any country on earth that respects canned food like Spain does. Far from survival rations, Spanish canned goods are often delicacies. This tapas recipe combines two of them, stuffing piquillo peppers with bonito tuna and serving them on baguette slices with allioli.
Borek (Armenian Spinach and Cheese Turnovers)
![An overhead shot of boreks on a marble surface.]()
Serious Eats / Andrew Janjigian
Crispy, cheesy hand pies that are a must for any mezze spread. These are stuffed by three kinds of cheese, spinach, and herbs, and garnished with sesame and nigella seeds.
Bagna Càuda (Northern Italian Anchovy-Garlic Dip)
![A wooden platter with a small bowl of bagna cauda anchovy dipping sauce, fresh bread, and crudite.]()
Serious Eats / Vicky Wasik
Bagna càuda is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted down. Paired with a beautiful vegetable platter, it's the ultimate dip.
Silky-Smooth Vegetarian Pâté With Roasted Cauliflower and Pecans
![A pot of vegetarian pâté on a board with two slices of bread, one slathered with pâté .]()
Serious Eats / Vicky Wasik
This vegetarian pâté gets its meaty flavor and texture from roasted cauliflower, which we cook with pecans and then purée. You can make the recipe vegan by using vegetable broth and oil instead of cream and butter, but it won't have quite the same silky pâté texture.
Continue to 21 of 37 belowClassic Oysters Rockefeller
![A baking sheet packed with ice and oysters Rockefeller.]()
Serious Eats / Vicky Wasik
Serving briny, juicy baked oysters is a good way to remind your guests that you're capable of far more than arranging a cheese board (though you can do that, too). Our take on the classic oysters ditches spinach and cheese, resulting in a lighter, fresher dish.
Updated Cheese Ball Trio
![Three cheese balls on a platter, covered with different toppings. One has walnuts and pomegranate arils, the middle has toasted pine nuts, and the last is covered with a paste of green parsley and lemon zest. They are neslted on a serving platter on a bed of toasts, crackers, pretzels, and pita chips.]()
Serious Eats / Morgan Eisenberg
A ball of cheese sounds like a wonderful thing, but if you've ever been burned by an unappetizing cheese ball made with industrial pre-shredded cheddar you might be a little hesitant. Don't worry, through—our versions are made with high-quality blue cheese, goat cheese, and feta.
Oven-Roasted Tomato Bruschetta
![A close-up of bruschetta toasts.]()
Serious Eats / Vicky Wasik
Yes, it really is possible to enjoy bruschetta anytime of the year. The classic fresh tomato variety is best in the height of summer, but you can prepare this oven-roasted version made with canned tomatoes instead. It's not bruschetta without the bread, so serve the spread with homemade baguette crackers.
Marinated Goat Cheese
![Three disks of marinated fresh goat cheese, garnished with spices, herbs, and bay leaves on a white and blue plate with olive oil.]()
Serious Eats / Emily and Matt Clifton
You could do a lot worse than serving a plain old log of chevre with crackers, but even better is to take the cheese and marinate it in olive oil with flavorful ingredients like garlic, thyme, fennel seed, and lemon peel. You don't have to use the very best olive oil here, but do know that the oil's flavor is going to come through in the finished dish.
Continue to 25 of 37 belowSkordalia (Greek Garlic and Potato Spread)
![A dish of Greek skordalia topped with minced herbs and served with pita triangles on a wooden board with a blue cloth.]()
Serious Eats / Vicky Wasik
Does the idea of garlicky cold mashed potatoes appeal to you? No? Well you should give skordalia a try anyways, because I think you'll be surprised by how much you love this tangy dip. It's best served with pita, and unless you can get the good stuff from a local bakery then I'd recommend making it yourself.
Baked Brie en Croûte With Thyme and Fig Jam
![A dark wooden platter topped with a circle of water crackers and a baked brie in the center, along with red grapes and fresh thyme sprigs. Around the platter are whole apples, more crackers and thyme, and a glass jar of preserves with a spreading knife.]()
Serious Eats / Emily and Matt Clifton
In the spirit of taking a cheese that's tasty on its own and making it even better, consider serving baked brie at your party. Wrapping the brie in puff pastry before baking makes for an impressive centerpiece. This recipe pairs the brie with fig jam and fresh thyme.
Crostini With Blistered Cherry Tomatoes, Burrata, and Chive Oil
![A board with three burrata cherry tomato toasts with a bowl of roasted tomatoes nearby.]()
Serious Eats / Emily and Matt Clifton
The building blocks of a classic Caprese salad are re-imagined in these summery toasts. First, cherry tomatoes are blistered in a skillet until bursting with juice. Then creamier burrata takes the place of the more standard mozzarella. And in place of basil leaves, a quick and easy chive oil adds an herbal accent.
Spanish-Style Blistered Padrón Peppers (Pimientos de Padrón)
![A wooden bowl filled with blistered Padrón peppers, finished with a drizzle of olive oil and a sprinkling of coarse sea salt.]()
Serious Eats / J. Kenji López-Alt
This dish calls for just four ingredients, including salt and oil. You start with Padrón peppers, blister them in canola oil in a blazingly hot skillet, and finish with a drizzle of olive oil and a sprinkling of coarse sea salt. About one in ten Padrón peppers is super-spicy, which makes this part appetizer and part parlor game.
Continue to 29 of 37 belowWarm Spanish-Style Giant Bean Salad With Smoked Paprika and Celery
![A bowl of Spanish giant bean salad next to celery leaves and a sliced baguette.]()
Serious Eats / J. Kenji López-Alt
The ingredient list here looks a little intimidating, but once everything is together the dish only takes five minutes to prepare—it's just a matter of heating everything up long enough to incorporate all the flavors. You won't want to lose any of the sauce, so serve this with crusty bread to soak up every last drop.
Cauliflower Pakoras
![Cauliflower pakoras next to a green chutney sauce.]()
Serious Eats / Amanda Suarez
Seasoned with Kashmiri chile powder, garam masala, and turmeric, these crisp, tender cauliflower pakoras make a satisfying snack or a fun party nibble.
Hummus Masabacha (Hummus With Whole Chickpeas)
![A bowl of whole chickpea hummus next to fresh pitas in a pretty blue towel.]()
Serious Eats / Vicky Wasik
This "deconstructed hummus" features whole chickpeas in a tahini-based sauce. Serve with warm pita bread or cut vegetables for a rich and bright take on hummus.
Yalanchi Sarma (Armenian Rice Stuffed Grape Leaves)
![Overhead view of Armenian rice-stuffed grape leaves on a white oval platter, topped with halved lemon slices.]()
Serious Eats / Two Bites
The dish gets its satisfying savory flavor from tomato paste and copious amounts of chopped onions, olive oil, black pepper, and lemon juice, with toasted pine nuts (and occasionally dried currants) for extra heft. Unlike some other stuffed grape leaves, where the grains of rice remain distinct, yalanchi have a soft, cohesive filling that’s closer in texture to risotto than pilaf.
Continue to 33 of 37 belowCrispy Kimchi Pancakes With Shrimp Recipe
![A stack of kimchi shrimp pancakes on a board with dipping sauce, with a platter of pancakes behind on a burlap placemat.]()
Serious Eats / Emily and Matt Clifton
These kimchi pancakes are packed with bits of spicy kimchi and fresh plump shrimp, while kimchi brine in the batter adds extra spicy-tart flavor. They make a fantastic appetizer, snack, or light dinner.
Olive-Rosemary Spiced Cashews Recipe
![A bowl of olive-rosemary cashews.]()
Serious Eats / Daniel Gritzer
The savory Mediterranean flavors of olive and rosemary make these roasted cashews an intriguing snack. Dehydrating the rosemary and olives in the microwave is quick, with great tasting results and a light candy coating helps balance the otherwise savory and salty flavor of the nuts.
Lumpiang Shanghai (Filipino Egg Rolls)
![A green platter of lumpiang shanghai with dipping sauce on a green background.]()
Serious Eats / Rezel Kealoha
Lumpia are Filipino egg roll-style snacks that can be prepared with any number of different kinds of fillings, both savory and sweet. They are a party favorite at Filipino gatherings and a crowd pleasing snack for all ages.
Simple Baked Brie With Honey and Pistachios
![A hand drizzling honey over a baked brie topped with pistachios. Surrounded by crackers, a jar of honey, and a bowl of pistachios.]()
Serious Eats / Emily and Matt Clifton
This baked brie is simple, just score the rind and top it with pistachios and a little drizzled honey. And that's it. If your wheel came in a thin wooden container, you can bake it straight in that.
Continue to 37 of 37 belowEasy Tomato-Ricotta Tart
![Slices of tomato tart on a plate, set in front of a cutting board with the rest of the tomato tart.]()
Serious Eats / Debbie Wee
Excellent produce and pre-made dough make for a perfect summertime app (or snack!). Colorful, ripe tomatoes are nestled over whipped ricotta then sprinkled with fresh herbs and sea salt.
37 Cocktail Appetizer Recipes for Your Next Boozy Bash
We've rounded up some of our favorite small bites to ensure you'll always have a snack in one hand and a drink in the other.
By
Rabi Abonour![Rabi Abonour is a contributing writer at Serious Eats.]()
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Rabi Abonour is a planner specializing in transportation, but has also been a photojournalist, writer, and editor for several online and print publications.
Learn about Serious Eats'
Editorial Process
Updated September 04, 2024
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Serious Eats / Emily and Matt Clifton
You might think the most important part of a cocktail party is the booze, and with "cocktail" right there in the name, we can't say you're wrong. But we would argue the snacks are just as important, because as any responsible host knows, you need to make sure your guests have enough food to soak up all the alcohol.
Chips and salsa might suffice for a mundane gathering, but a more festive celebration calls for something bigger and better. From pâté made with chicken liver or cauliflower to baked brie and the ultimate shrimp cocktail, we've got all the recipes you need to throw the most delicious cocktail party possible.
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