A satisfying and festive spread of appetizers and hors d'oeuvres is essential to any holiday open house, cocktail party, or family get-together. This collection of hot appetizer recipes has something for everyone, from the traditional to the adventurous.
The cheesy, lemon-kissed artichoke mixture in these pastry pockets is inspired by a holiday classic, hot artichoke dip. Serve it with Rosemary Vodka Tonics.
To make this easy appetizer, marinated goat cheese or feta is baked until soft and golden brown, and then drizzled with olive oil and garnished with thyme sprigs and pink peppercorns. Serve the warm cheese with crackers, sliced baguette, or red bell pepper strips or blanched broccoli for dipping.
This elegant appetizer begins with small red potatoes, which are boiled until tender and then scooped out with a melon baller. The scooped-out portion is mashed with milk and butter, piped back into the potato skins, and baked until golden. Just before serving, top the warm potatoes with caviar and chives.
Goat cheese seasoned with garlic, parsley, and red-pepper flakes is stuffed into button mushroom caps, topped with fresh breadcrumbs, and baked until lightly browned. This easy appetizer recipe can be customized to your liking, adding bacon, shallots, chopped olives, or toasted nuts.
Black Forest ham and Gruyere cheese flavor the choux pastry dough, which is piped through a star tip into decorative rounds before baking. The centers of these savory appetizers are filled with squares of melted Gruyere. Be sure to serve these warm from the oven.
Manchego cheese sauce mixed with chopped serrano ham is cooled so that it can be formed into balls. The mixture is dipped in beaten egg and breadcrumbs and fried until golden, creating tapas appetizers that are warm and creamy on the inside and crisp on the outside.
Goat cheese and nonfat buttermilk make a light, tangy fondue. A combination of herbs -- fresh chives, thyme, tarragon, and parsley -- add color and flavor. If you do not own a fondue pot, a small slow cooker is an excellent way to keep this appetizer warm throughout the party.
Sliced polenta layers are sandwiched with a rich filling of shiitake mushrooms, cream, and Port, then cut into elegant diamond shapes. Heat these appetizers in the oven just before serving, and garnish with slivers of roasted red bell pepper and a dab of mascarpone cheese.
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