Food & Cooking Recipes Hot Appetizer Recipes You Need for Your Next Party By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Published on November 9, 2010 Share Tweet Pin Email Trending Videos Photo: Anna Williams A satisfying spread of hors d'oeuvres is essential to any cocktail party, family get-together, or holiday open house. This collection of hot appetizer recipes has something for everyone, from the traditional to the adventurous. We're talking dips, toasts, fried foods, and so much more. 01 of 25 Chesapeake Crab Cakes Anna Williams Crab cakes might be the ultimate luxe appetizer. Serve them warm alongside a refreshing celery and cucumber salad dressed with lime juice. View Recipe 02 of 25 Lumpia Martyna Szczesna Our take on the deep-fried Filipino spring rolls is stuffed with a mixture of tofu, shrimp, garlic, scallions, celery, and mung bean sprouts, and served with a vinegar-garlic dipping sauce. The best part? They can be assembled up to a month in advance and stored in the freezer. View Recipe 03 of 25 Ham-and-Spinach Dip Armando Rafael Black Forest ham and Manchego cheese make this hot spinach dip extra rich. To save time, use frozen spinach in place of fresh. This appetizer can be assembled up to eight hours in advance and baked off shortly before you're ready to serve it. View Recipe 04 of 25 Chorizo, Parsnip, and Olive Bites Bryan Gardner The trick to these crowd-pleasing skewers? The perfect balance of flavors. Roasted parsnips, dried chorizo, and Castelvetrano olives fit the bill beautifully. View Recipe 05 of 25 Gluten-Free Potato Latkes Johnny Miller We've swapped out flour for potato starch to make these Hanukkah favorites gluten-free. They're just as delicious, especially when paired with one of our irresistible toppings: honey pomegranate, creme fraiche with pear and cinnamon, and beet and salmon with horseradish. View Recipe 06 of 25 Persimmon and Brie Crostini Bryan Gardner You don't need much to make persimmons and Brie shine -- just toasted baguette slices, a sprinkling of sugar and freshly ground black pepper, and a quick turn under the broiler. View Recipe 07 of 25 Romesco-and-Bucheron Dip Armando Rafael Bucheron is a ripened goat cheese with a fluffy, lemony center and edible white rind. It makes a delicious foil for romesco, the classic almond-and-red pepper sauce hailing from Spain. View Recipe 08 of 25 Sweet-and-Sour Korean Cocktail Meatballs Meredith Jenk What makes these bite-size meatballs Korean? Gochujang, of course! The sweet-spicy fermented chili paste is amped up with ginger, garlic, ketchup, rice vinegar, and sesame oil. View Recipe 09 of 25 Spicy Shrimp Dip Armando Rafael Tender shrimp, fiery serrano chiles, and plenty of fresh lime juice and cilantro take this creamy dip to the next level. A crunchy panko topping is the perfect finishing touch. View Recipe 10 of 25 Fried Macaroni-and-Cheese Bites David Malosh How do you take a classic white-cheddar mac and cheese from good to great? Deep-fry it! These bites will be the first to disappear at any party, guaranteed. View Recipe 11 of 25 Bacon-Wrapped Peppadew Poppers Meredith Jenks A three-ingredient wonder! Thin slices of bacon enclose delectable little packages of Peppadew peppers stuffed with cream cheese. View Recipe 12 of 25 Antipasti Pizza Top these mini pizzas with olives, artichoke hearts, mozzarella, and red-pepper flakes. You can use store-bought or homemade dough to make this scrumptious appetizer. View Recipe 13 of 25 Clams & Oysters Casino Meredith Jenks Pancetta, garlic, bell pepper, vermouth, and cheesy herb breadcrumbs dress up clams and oysters on the half shell. Broil just until crisp and golden brown, then serve on a platter lined with rock salt to wow your guests. View Recipe 14 of 25 Polenta Squares with Wild Mushrooms and Fontina David Malosh If you make the polenta squares in advance, putting the rest of this dish together is a breeze. Just sprinkle with fontina, top with mixed mushrooms tossed with shallots and thyme, and roast. View Recipe 15 of 25 Fondue Bites Meredith Jenks Everyone loves fondue, but it's tricky to make for a big group. We've transformed the crowd-pleasing dish into a killer utensil-free appetizer by dolloping the cheese sauce into bread cups and topping with cornichons. View Recipe 16 of 25 Baked Lemon and Feta Artichoke Dip Marcus Nilsson This might be the easiest appetizer on the block. Surround feta with artichoke hearts, oregano, and lemon peel, then douse the whole lot in olive oil and heat through. It's fast and delicious! View Recipe 17 of 25 Sausage-Cheddar Balls John Kernick While these look like meatballs, they’re really bite-size biscuits generously studded with sausage and cheddar cheese. Serve them with your choice of dipping sauces, such as mustard or barbecue sauce. View Recipe 18 of 25 Fried Mozzarella A favorite pub snack goes upscale when you coat bocconcini (bite-size fresh mozzarella balls) in panko breadcrumbs. Accompany them with a dish of warm tomato sauce for dipping. View Recipe 19 of 25 Pancetta-Wrapped Figs Simmer dried figs in spiced red-wine vinegar to make them plump and tangy, then wrap in pancetta and bake. Serve them with Campari, Gin, and Orange cocktails -- a twist on the negroni. View Recipe 20 of 25 Artichoke Turnovers The cheesy, lemon-kissed artichoke mixture in these pastry pockets is inspired by a holiday classic, hot artichoke dip. Serve them with Rosemary Vodka Tonics. View Recipe 21 of 25 Pomegranate-Fontina Rice Balls Fried breadcrumb-coated rice balls, also known as arancini, are a popular Italian appetizer. Here, juicy little pomegranate seeds offset the richness of the Parmesan and fontina cheeses. View Recipe 22 of 25 Bacon-Wrapped Potatoes This recipe couldn’t be easier: Simply wrap strips of bacon around baby potatoes and bake until the spuds are tender. Serve them with mustard or Lemon Aioli if you like. View Recipe 23 of 25 Goat Cheese-Stuffed Mushrooms José Manuel Picayo Rivera 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 -- consider adding bacon, shallots, chopped olives, or toasted nuts. View Recipe 24 of 25 Baked Brie with Pecans David Loftus This easy holiday appetizer begins with a wheel of Brie or Camembert, baked until soft. A combination of maple syrup and toasted pecans makes a sweet and crunchy topping. View Recipe 25 of 25 Croquettes with Serrano Ham and Manchego Cheese Manchego cheese sauce mixed with chopped serrano ham is cooled so that it can be formed into balls. The mixture is then dipped in beaten egg and breadcrumbs and fried until golden, creating tapas that are warm and creamy on the inside and crisp on the outside. View Recipe Was this page helpful? Thanks for your feedback! 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