There’s plenty to juggle when you’re hosting Thanksgiving, including the turkey, side dishes, and keeping a full house of hungry people fed and happy. One easy way to keep the peace is with an array of crowd-pleasing Thanksgiving appetizers!
If you’re feeling overwhelmed, remember that these Thanksgiving appetizers are all make-ahead, easy-to-assembly, and feature a few store-bought shortcuts. Choose a couple, get them ready ahead of time, and enjoy Thanksgiving a little more this year!
15. Gougeres (French Cheese Puffs)
These make-ahead Thanksgiving appetizers are perfect to have ready-to-bake while the turkey is finishing up. The choux dough is loaded with cheese and herbs and piped into little rounds, then frozen before being baked.
This makes four dozen, so save the extras in the freezer and bake as needed. Serve them up with a glass of wine, at room temp or straight out of the oven.
How to Make Gougères (French Cheese Puffs Recipe)
Ingredients
Method
- Bring water, butter and salt to a rolling boil in a medium saucepan. Remove from heat and stir in the flour.
- Return to medium heat and stir with a wooden spoon until the batter pulls away from the sides of the saucepan, about 1-2 minutes.
- Transfer the batter to a stand mixer fitted with the paddle attachment. Mix on low speed for 1 minute, then increase to medium speed and add six eggs one by one. Reserve the last egg for brushing.
- Add the grated cheese and herbs and combine well. Pour the batter into a piping bag fitted with a star tip or round tip, or freezer bag with the corner snipped off. Pipe the batter into small rounds onto a ungreased sheet pan and freeze for at least one hour.
- Preheat the oven to 425 degrees. Remove gougères from freezer and brush with beaten egg. Bake 10 minutes.
- Open the oven door, rotate the baking sheet and bake another 10 minutes, until golden brown. Serve warm or at room temperature.
14. Pumpkin Spice Butter Board
Everyone can help themselves to a little Thanksgiving appetizer with this twist on the viral butter board. All you do is swirl salted Irish butter with pumpkin butter and spread it on a board, then sprinkle on toasted pecans, pumpkin seeds and pomegranate arils.
Surround with toasted cinnamon swirl bread triangles and apple wedges for swiping and add a few fresh sage leaves. Basically it’s just assembly, which is great for a busy host!
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.
13. Caramelized Onion Dip
If you’re still serving the dip that comes in the box, it’s time to give this recipe a try. Cooked slowly with thyme, shallots, red wine vinegar and white wine until golden brown, then combined with sour cream and Greek yogurt, yellow onions take center stage in this out-of-this-world dip.
It’s a great appetizer to prepare in advance for Thanksgiving. Serve with kettle-cooked potato chips, pita chips and raw vegetables for dipping.
Best Caramelized Onion Dip Recipe (With Greek Yogurt)
Ingredients
Method
- Heat oil in a large nonstick pan over medium heat. Add the sliced onions and shallots and the minced thyme. Saute until the onions become golden brown in color and begin to caramelize, about 25 minutes.
- Add wine and vinegar and continue to cook the onions down, stirring occasionally, until completely caramelized, about 15 more minutes. Remove from heat and cool to room temperature.
- Transfer the onion mixture to a cutting board. Mince the onions with a sharp knife. Place the minced onions in a large mixing bowl. Stir in the sour cream, Greek yogurt, chives and onion powder. Mix well.
- Season with salt and pepper to taste.
12. Baked Brie with Fig Jam, Pecans and Rosemary
This easy make ahead recipe for baked brie is perfect for Thanksgiving. A wheel of brie cheese is topped with fig jam and pecans, baked until warm and gooey, then drizzled with honey and topped with fresh rosemary.
Make it the day before and refrigerate, then on Thanksgiving day, just pop it in the oven to bake! Serve with baguette slices, crackers, and apples and pears 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.
11. Burrata Toast with Fig Syrup, Pumpkin Butter and Sage
These toasts are stacked with some of our favorite flavors of the season on thick slices of sourdough. First, pumpkin butter and creamy burrata, then a drizzle of warm fig syrup and crispy sage leaves sautéed in browned butter that will make the entire kitchen smell divine. Wonderful as a sit-down first course before the main event!
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.
10. Pecan-Crusted Goat Cheese Toasts with Red Grapes
Sweet, tangy and crunchy flavors come together in these little bites. A log of tangy goat cheese is rolled in crushed pecans, then frozen until firm enough to slice and served on squares of cinnamon-raisin toast, topped with a red grape compote. Make the honey-rosemary red grape compote ahead. It can be refrigerated until ready to use.
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.
9. Sausage Stuffed Mushrooms
Browned turkey sausage, onions and a splash of dry sherry are stirred with herby Boursin cheese, spooned into mushroom caps, then topped with grated fontina in these creamy stuffed mushrooms, which are sure to grace many a Thanksgiving appetizer spread. They’re low carb and keto friendly too, so everyone can enjoy a few. Assemble the tray ahead, cover and refrigerate until ready to serve.
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.
8. Classic Deviled Eggs
No Thanksgiving appetizer spread is complete without deviled eggs! Try these with a tangy twist made with mayo, horseradish, Dijon mustard and sweet relish. Simply drain the relish before using.
To make these even prettier, pipe the filling into the whites to make swirls and top with a sprinkle of sweet paprika. Plus, since deviled eggs can stay in the refrigerator until you’re ready to serve, that means one less thing to worry about cooking in your oven!
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.
7. Baked Brie and Cranberry Tartlets with Crescent Rolls
These bite sized pastry cups are bursting with all the flavors of the holiday season. Creamy brie cheese, chopped pecans, and cranberry sauce fill crescent roll tartlets that were baked in a mini muffin tin. You can make these ahead of time and refrigerate until ready to bake.
Just pop them in the oven before guests arrive. To make these Thanksgiving appetizers even more festive, sprinkle the tops with some chopped rosemary.
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. Apple Butter Baked Brie Puff Pastry Twists
Puff pastry, apple butter, cubed brie, and rosemary sugar all come together to create a Thanksgiving appetizer that is rich and savory with a sweet kick. After the pastry is brushed with egg wash and sprinkled with rosemary sugar, it’s sliced into long rectangles, then twisted. Serve at room temperature, which is when these appetizers are at their best.
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.
5. Mushroom Gruyere Toasts
Serve these alongside your Thanksgiving turkey and a glass of red wine and see which is the star of the show. To make, layer thick slices of crusty sourdough bread with Gruyere and cream cheese and broil until bubbly.
Top with a mixture of sauteed mushrooms, shallots and thyme cooked down with broth and sherry. Earthy and warm with just a hint of crustiness, these toasts are simple to make, but taste oh so much more sophisticated.
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.
4. Rumaki (Bacon Wrapped Water Chestnuts)
These salty-sweet bites are sure to disappear quickly! They’re reminiscent of another retro appetizer, with bacon-wrapped water chestnuts glazed with a combo of ketchup, brown sugar, soy and a pinch of cayenne that caramelizes as they bake. You can assemble these ahead and store in the fridge up to a day in advance. Just bake and serve for easy Thanksgiving entertaining.
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.
3. Harvest Cheese Board
The ultimate no-cook Thanksgiving appetizer is a big cheese board. Mix a variety of firm (aged Gouda, Mimolette or sharp cheddar) and soft (brie, honey goat cheese, blue cheese) cheeses. Fill in the gaps with grapes, pears, pomegranates, candied pecans, crackers and fig preserves. Set out some red wine or hard cider, and voila! This appetizer pretty much sets itself.
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.
2. Hot Honey Pepperoni Cheese Bites
Craving something new this Thanksgiving? Try these crescent roll bites stuffed with pepperoni and sharp Asiago cheese. Made with crescent roll dough pressed into a mini muffin tin with a slice of pepperoni and cube of Asiago cheese, then baked until golden and puffed, these little bites are sweet, salty and spicy. Drizzled with red pepper flake honey and sprinkled with rosemary, you won’t be able to stop at one.
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.
1. Spinach Artichoke Bites
Spinach and artichoke dip fans, this recipe is for you! Spinach Artichoke Crescent Cups are little pastry cups stuffed with the creamy goodness of spinach artichoke dip in just one bite. Made with only five ingredients, these Spinach Artichoke Crescent Cups are a Thanksgiving appetizer hit. You’ll want to make a double batch because they won’t stick around for long!
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.
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