Cooler weather means it’s time to swap out the summer snacks for all things warm and cozy. These fall appetizers hit that mark perfectly, from bubbly baked cheese to crunchy bacon-wrapped bites and a couple of easy spreadable boards.
They come together quickly, so there’s no reason to save them just for the holidays. Go through the list and see what looks good!
15. Baked Brie with Fig Jam
This baked brie gets topped with sweet fig jam, buttery pecans and a sprinkle of fresh rosemary before it heads into the oven. The cheese bakes up warm and gooey, and a drizzle of honey right before serving ties everything together. The rind can stay on or come off, depending on personal preference. Serve it with crackers, baguette slices and apple wedges for dipping.
Baked Brie with Fig Jam
Ingredients
Method
- Preheat oven to 375 degrees.
- Line a small baking sheet with aluminum foil or parchment paper. Trim the rind off the top of the cheese wheel. A little rind left behind is okay.
- Spread fig jam over the cheese, followed by the pecans. Bake 15-18 minutes.
- Remove from oven and transfer to a serving plate. Arrange sliced breads and fruits around the cheese.
- Garnish with a drizzle of honey and a sprinkle of fresh rosemary.
14. Spinach Artichoke Bites
These little puffs pack all the flavor of classic spinach artichoke dip into a handheld bite. Spinach, artichokes, mayo and Parmesan are spooned into crescent dough squares, then baked until puffed and golden. Fresh spinach works best, though well-drained frozen spinach can be used in a pinch. They’re perfect for parties since guests can grab one and go without double dipping.
Spinach Artichoke Bites
Ingredients
Method
- Preheat oven to 375 degrees. Spray a mini muffin pan with nonstick cooking spray. Roll out the crescent dough on a lightly floured surface, smoothing the seams. Cut out 24 squares in the dough. Place one square of dough into each muffin tin.
- Stir together all ingredients in a small bowl. Spoon the mixture into each muffin tin. Bake until puffed and golden, about 15 minutes.
13. Mushroom Gruyere Toasts
Crusty sourdough gets topped with a creamy cream cheese and gruyere blend, then piled high with mushrooms sauteed in sherry, shallots and thyme. The mushroom mixture gets a splash of balsamic vinegar for extra depth, plus a finish of chicken broth to bring everything together.
Any variety of mushroom works well here, from button to baby bella. Serve these warm alongside a glass of red wine for a cozy night in.
Mushroom Gruyere Toasts
Ingredients
Method
- Saute butter, mushrooms, shallots and thyme in a skillet over medium heat until browned. Add flour and tomato paste. Cook for 1 minute.
- Pour in the sherry and simmer until evaporated. Slowly add the chicken broth and simmer until thickened, about 5 minutes. Finish with vinegar. Season liberally with salt and pepper.
- Heat oven to broil. Place bread slices on an ungreased baking sheet. Broil 1-2 minutes, until bread is toasted. Remove from oven.
- Mix cream cheese and gruyere together in a bowl. Spread onto bread slices. Broil for another 1-2 minutes until cheese is bubbly. Top with warm mushroom mixture and additional thyme sprigs.
12. Hot Honey Pepperoni Cheese Bites
Sharp Asiago cheese and spicy pepperoni are tucked into buttery crescent dough, then baked until golden brown. A drizzle of hot honey and a sprinkle of fresh rosemary finish these off right out of the oven.
Turkey pepperoni works just as well as the classic kind, so feel free to use whatever is on hand. They’re a fun snack for game day or an easy appetizer for a holiday gathering.
Hot Honey Pepperoni Cheese Bites (Easy Appetizer)
Ingredients
Method
- Preheat oven to 400 degrees F. Coat a mini muffin tin with nonstick cooking spray.
- Roll out the crescent roll dough, pressing the seams together with your fingers if necessary. Cut 24 squares out of the dough.
- Place one dough square into each muffin cup. Place one piece of pepperoni and one cube of asiago on top of the dough. Bake for 12-14 minutes, until puffed and golden brown.
- In a small bowl, combine the honey and red pepper flakes.
- Top each pepperoni and cheese bite with a drizzle of hot honey and a sprinkle of rosemary.
11. Classic Deviled Eggs
A little savory, a little sweet and a lot tangy, these deviled eggs are a timeless party starter. Horseradish, sweet relish and Dijon mustard combine with mayo for a filling that pipes neatly into each egg white. Keeping the yolk mixture on the drier side helps it hold its shape for serving. A sprinkle of sweet paprika finishes them off.
Classic Deviled Eggs
Ingredients
Method
- Slice eggs in half lengthwise and carefully scoop out the yolks. Place yolks in a small bowl. Add the mayo, horseradish, relish and mustard and blend with a fork. Season with salt and pepper.
- Spoon yolk mixture into a piping bag and squeeze in circular motion to fill each egg half. Sprinkle with paprika. Keep refrigerated until ready to serve.
10. Rumaki (Bacon Wrapped Water Chestnuts)
This retro finger food wraps crunchy water chestnuts in bacon, then coats them in a sweet and savory glaze made with ketchup, brown sugar, soy sauce and cayenne. The bacon crisps up in the oven while the glaze caramelizes into something totally addictive.
These bites became popular decades ago and still hold up as a crowd favorite today. They’re also gluten free and low carb, so they’re a great pick for guests watching their carbs.
Rumaki (Bacon Wrapped Water Chestnuts)
Ingredients
Equipment
Method
- Preheat oven to 375F degrees. Line a baking sheet with parchment paper.
- Slice each strip of bacon in half horizontally. Wrap one water chestnut in a piece of bacon and secure it with a toothpick. Place the water chestnuts seam side down on the baking sheet.
- Bake for 15 minutes.
- While the water chestnuts are baking, combine the ketchup, brown sugar, soy sauce and cayenne pepper in a small bowl.
- Remove the water chestnuts from the oven. Brush with the ketchup mixture. Place them back into the oven for another 20 minutes.
9. Harvest Cheese Board
Building a great fall cheese board comes down to balancing firm, aged cheeses like gouda and cheddar with soft, spreadable ones like brie and goat cheese. Round it out with fig jam, candied pecans, pomegranates and honey for a board that feels like autumn itself. A mix of crackers and crusty bread rounds out the spread nicely. Pair it with hard cider or a robust red wine.
How to Build a Harvest Cheese Board
Ingredients
Method
- Anchor all of the cheeses onto the board first. Pre-slice some of them into shapes if desired.
- Fill in the negative space with fruits, breads, crackers and nuts.
8. Pumpkin Spice Butter Board
This fall spin on the viral butter board trend combines salted Irish butter with warmly spiced pumpkin butter for an easy spread. Toasted pecans, pumpkin seeds and pomegranate arils get arranged right on top for pops of color and crunch. Toasted cinnamon swirl bread and apple slices make the best dippers. It’s ready in about 20 minutes, start to finish.
Pumpkin Spice Butter Board
Ingredients
Method
- In a mixing bowl, combine the butter and pumpkin butter.
- Spread butter mixture onto a cutting or serving board.
- Toast the pecans for 2-3 minutes, until aromatic. Arrange over the butter mixture.
- Arrange the pumpkin seeds and pomegranate arils over the butter mixture.
- Toast the bread. Slice into triangles. Arrange around the butter mixture.
- Slice the apple and arrange around the butter mixture. Garnish with fresh sage leaves.
7. Baked Brie and Cranberry Tartlets with Crescent Rolls
These bite-sized tarts use crescent roll dough as a shortcut for a holiday-worthy appetizer. Cubes of brie are topped with cranberry sauce and crushed pecans before baking up golden and puffed. They can be assembled ahead of time and popped in the oven right before guests arrive. A sprinkle of fresh rosemary at the end makes them feel extra festive.
Baked Brie and Cranberry Tartlets with Crescent Rolls
Ingredients
Method
- Preheat oven to 375 degrees. Coat a mini muffin pan with nonstick cooking spray.
- Roll out the crescent dough and pinch the seams together with your fingers so that it forms one large rectangle. Using a sharp knife or pizza wheel, cut the dough into 24 squares.
- Cut brie into 24 small cubes.
- Press dough squares into each compartment of the muffin tin. Place one cube of brie into each piece of dough. Top brie with 1 tsp. of cranberry sauce and some pecans. Bake 13-15 minutes or until dough is puffed and golden.
- Allow to cool 10 minutes, then remove tartlets from muffin tin and sprinkle with chopped rosemary.
6. Pecan-Crusted Goat Cheese Toasts with Red Grapes
Tangy goat cheese gets rolled in crushed pecans, then sliced and served on toasted cinnamon-raisin bread. A homemade red grape compote, simmered with honey and fresh rosemary, gets spooned over the top for a sweet and savory bite.
Freezing the cheese log beforehand makes it much easier to slice into neat rounds. These work just as well as a light dessert as they do an appetizer.
Pecan-Crusted Goat Cheese Toasts with Red Grapes
Ingredients
Method
- Roll the goat cheese in the crushed pecans, gently pressing the pecans into the cheese so that it sticks. Wrap in plastic and freeze until firm, about 30-45 minutes. Remove from freezer and allow to sit at room temperature for 15 minutes. Unwrap and slice into rounds. It's ok if it crumbles a bit. Allow the cheese rounds to sit at room temperature while you prepare the grape compote.
- To make the compote, bring grapes, butter and sugar to a boil in a small saucepan. Reduce heat to medium and cook, stirring often, until sugar dissolves and mixture thickens. Using a wooden spoon, break up some of the grapes. Stir in the honey, rosemary and cornstarch and continue to cook until syrupy, mashing the grapes with a spoon. Remove from heat and allow to cool. Mixture will continue to thicken as it cools.
- Slice the crusts off of the bread and cut each slice into quarters. Toast. Top each toast square with goat cheese and drizzle with grape compote. Garnish with additional rosemary, if desired.
5. Hard Cider Fondue Dip
This warm, cozy dip blends cheese, hard cider and garlic into a smooth fondue that’s perfect for cooler evenings. The cider adds a subtle sweetness that pairs beautifully with sharp, melty cheese. It comes together right on the stovetop in one pot. Serve it with bread cubes, apple slices and fresh vegetables for dipping.
Hard Cider Fondue Dip Recipe
Ingredients
Method
- In a medium-sized saucepan, melt the butter over medium-low heat. Whisk in the flour and garlic and cook until bubbly, about 1 minute. Whisk in the cider, dry mustard, cinnamon, nutmeg, salt, cayenne and Worcestershire.
- Lower the heat and stir in the cream cheese and cheddar. Whisk until smooth. Transfer to a serving bowl. Serve with bread cubes, apples and raw vegetables.
4. Whipped Cottage Cheese Toast with Roasted Tomatoes
Cottage cheese gets blended until smooth and creamy, then spread onto toasted baguette slices. Balsamic roasted cherry tomatoes, cooked down with garlic and a touch of sugar, get spooned on top for a bite that’s bursting with flavor. Fresh basil or oregano on top adds a nice herby finish. This one is also a great high-protein option for guests watching what they eat.
Whipped Cottage Cheese Toast with Roasted Tomatoes
Ingredients
Method
- Preheat oven to 375 degrees.
- In an oven safe dish, combine the tomatoes, extra virgin olive oil, vinegar, garlic, sugar, crushed red pepper. Roast for 20 minutes.
- Slice baguette and place the pieces on an ungreased baking sheet. Drizzle with olive oil. Place the bread into the oven with the tomatoes and let everything cook for an additional 10 minutes.
- While the bread and tomatoes are in the oven, place the cottage cheese, salt and pepper into a food processor. Blend until smooth.
- Remove the toasts and tomatoes from the oven. Transfer the tomatoes to a cutting board and chop into smaller pieces.
- Spread cottage cheese mixture onto the toasts and top with tomato mixture. Serve warm.
3. Sausage Stuffed Mushrooms
These stuffed mushrooms combine browned sausage with creamy, herby Boursin cheese for a filling that’s rich without any added cream. A layer of grated fontina on top melts into golden, bubbly perfection. Wiping the mushroom caps clean instead of rinsing them keeps the filling from getting watery. They’re keto-friendly, so they’re a great option to serve alongside heavier holiday dishes.
Easy Sausage Stuffed Mushrooms Recipe (Keto Friendly)
Ingredients
Method
- Preheat oven to 400 degrees. Remove mushroom stems and wipe the caps clean with a damp paper towel. Place mushroom caps on an ungreased baking sheet.
- Cook sausage over medium heat in a large nonstick pan. Use a potato masher or wooden spoon to break up the sausage into small pieces.
- Dice the onion and add it to the sausage. Pour in the sherry and add the salt. Cook until onions are soft and translucent. Remove from heat.
- Off heat, stir in the Boursin cheese until it's melted.
- Fill the mushrooms with the sausage mixture. Top each mushroom with grated fontina. Bake 20 minutes. Serve warm.
2. Burrata Toast with Fig Syrup, Pumpkin Butter and Sage
This one layers pumpkin butter and creamy burrata onto toasted sourdough, then finishes with a drizzle of fig syrup and crispy fried sage leaves. The browned butter used to crisp the sage adds a nutty aroma that makes this appetizer feel extra special.
Letting the burrata and pumpkin butter come to room temperature first makes them much easier to spread. It’s a great starter for a holiday meal or a light dinner with a big salad.
Burrata Toast Appetizer with Fig Syrup, Pumpkin Butter and Sage
Ingredients
Method
- Remove the burrata and pumpkin butter from the refrigerator and allow to come to room temperature while you prepare the toasts. Combine the burrata and salt in a small bowl and mash with a fork until smooth.
- Heat the butter over medium-low heat in a skillet until it bubbles. Keep swirling the butter in the pan until it starts to darken in color. Add the sage leaves and saute until crispy. Remove onto paper towels too cool.
- Preheat oven to 450 degrees. Slice the loaf of bread into thick slices and arrange on a baking sheet. Brush with olive oil on the sides that face up. Toast the bread for 12 minutes.
- While the bread is toasting, make the fig syrup: Combine fig preserves and 1 Tbsp. of water in a small saucepan. Heat over low heat until the mixture thins out and becomes syrupy.
- Remove the toasts from the oven. Spread a layer of pumpkin butter, then the burrata. Drizzle with fig syrup and top with crispy sage leaves.
1. Apple Butter Baked Brie Puff Pastry Twists
Sweet apple butter and cubes of brie cheese get rolled up in puff pastry, twisted and baked until golden brown. A sprinkle of rosemary sugar on top before baking adds a little earthy balance to the sweetness.
The twisting process can get a little messy, but it always bakes up beautifully in the end. These are best enjoyed at room temperature, and they disappear fast at any fall gathering.
Apple Butter Baked Brie Puff Pastry Twists (Easy Fall Appetizer)
Ingredients
Method
- Thaw puff pastry according to package directions. Preheat oven to 400 degrees.
- Roll out the first puff pastry sheet into a larger rectangle. Spread half of the apple butter onto the surface.
- Cut the brie into small cubes. Arrange half of the brie on top of the apple butter.
- Fold the puff pastry sheet from short end to short end. Slice 1" strips from long end to long end. Starting in the middle of a pastry strip, twist the dough out to the ends. Place twists on parchment lined baking sheet. Repeat with the second sheet of puff pastry.
- Whisk the egg with 1 Tbsp. of water. Brush the twists with egg wash.
- Combine the rosemary and sugar in a small bowl. Sprinkle the twists generously with rosemary sugar.
- Bake 20 minutes. Cool to room temperature before serving.
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