50 Mother’s Day Appetizers

From the Recipe Creator: The classic chicken piccata entree is my favorite dish, but I wanted another way to have all the same flavors. These chicken piccata meatballs are the perfect solution, whether served alone or with a sauce like marinara or Buffalo! Serve over buttered noodles if you'd like, or stick toothpicks in them for appetizers. —Dawn Collins, Rowley, Massachusetts

From the Recipe Creator: At party time, I bring out a platter of my easy stuffed mushrooms. I like to make mine with reduced-fat sausage, but you can use regular for an indulgent treat. —Debby Beard, Eagle, Colorado

From the Recipe Creator: This cheese ball will keep for several days in the refrigerator. It's delicious! I've found it's especially popular at a party or get-together.

From the Recipe Creator: You won’t believe the compliments you’ll receive when you greet guests with these warm Mother’s Day appetizers. Every crispy bite offers the savory tastes of feta cheese, tomatoes, basil and garlic. They’re terrific for any gathering. —Stacey Rinehart, Eugene, Oregon

From the Recipe Creator: Is there a kid (or a kid at heart) who wouldn’t gobble up this creamy dip for graham crackers? It beats dunking them in milk, hands down! —Heather Koenig, Prairie du Chien, Wisconsin

From the Recipe Creator: For Mother’s Day, I used to make pigs in a blanket with beef and cheddar. But now I like apple and Gouda for an even better flavor celebration. —Megan Weiss, Menomonie, Wisconsin

From the Recipe Creator: My friends and I have been getting together for “ladies lunches” for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think of these savory pastries. —Shauna Havey, Roy, Utah

From the Recipe Creator: My grandmother came up with her own version of easy fried green tomatoes years ago. Our family loves it. It’s a traditional taste of the South that anyone anywhere can enjoy this Mother’s Day! —Melanie Chism, Coker, Alabama

From the Recipe Creator: For a change from the usual toasted tomato appetizer, try this baked crostini recipe. If you like, slice the baguette at an angle instead of making a straight cut. —Leondre Hermann, Stuart, Florida

From the Recipe Creator: Mother’s Day cake? Don’t mind if we do. The ingredients in this recipe “tames” the kalamata olives, so even if you shy away from kalamatas, you’ll be glad you tried this one. For a milder flavor, use the more common black or green olives. —Theresa Kreyche, Tustin, California

From the Recipe Creator: Local veggies and herbs have a magical knack for inspiring me to cook. After my CSA box arrived, I used the fresh ingredients to create this adorable Mother’s Day appetizer. —Kristen Heigl, Staten Island, New York

From the Recipe Creator: I can’t tell you how many times I’m asked to bring this easy dip to holidays, birthday parties or family gatherings. It’s fresh and light, and the Asian flavors make it stand out. The rice crackers are a must! —Dawn Schutte, Sheboygan, Wisconsin

From the Recipe Creator: I’m enthralled with spanakopita, and this spinach and feta pinwheel recipe was a quick and easy way to enjoy it. I have used this family events, like Mother’s Day. —Ryan Palmer, Windham, Maine

From the Recipe Creator: Who says cheese and sausage get to have all the fun? Make this fruit charcuterie board a party go-to with any that are in season. —Taste Recipes Test Kitchen

From the Recipe Creator: I got the idea for these Mother’s Day appetizers from my favorite sandwich at a local restaurant—a symphony of sweet fig, roasted apple, melted brie and tangy garlic mayonnaise. I re-created this delectable combination in a quick appetizer with bright red cranberries and green spinach to give it a holiday twist. These scrumptious bites only take about 20 minutes, but taste like you spent hours; you can also make them a few days in advance, then warm them in the microwave for 20-30 seconds before serving. They’re the perfect party appetizer! —Terri Gilson, Calgary, Alberta

From the Recipe Creator: Strudels originated in Austria and often boast sweet flavors. This one is savory with Tuscan influences of tomatoes, mushrooms and pesto. —Jeanne Holt, Mendota Heights, Minnesota

From the Recipe Creator: Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California

From the Recipe Creator: I always try to have the ingredients for these appetizers on hand in the freezer. If guests drop in, I just pull some out and reheat to serve. They work great as a snack, or even a Mother’s Day appetizer. —Linda Thompson, Southampton, Ontario

From the Recipe Creator: With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it’s a family dinner or a game-day get-together. It never lasts long! —Janet Miller, Indianapolis, Indiana

From the Recipe Creator: My easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they’re best warm from the oven with a sprinkling of green onion.—Betsy King, Duluth, Minnesota

From the Recipe Creator: These cute cakes offer a fun and kid-friendly way to use broccoli. They’re tasty as a side dish paired with any meat, or serve them with salsa and a dollop of fat-free sour cream for a festive Mother’s Day appetizer. —Tracy Eubanks, Ewing, Kentucky

From the Recipe Creator: These creamy stuffed jalapeno poppers have some bite. They may be the most popular treats I make! My husband is always hinting that I should make a batch. —Lisa Byington, Johnson City, New York

From the Recipe Creator: These little toasts are pretty and irresistible—they’re always a big hit. Even though they look like you fussed, the ingredients are probably in your pantry. —Laurie LaClair, North Richland Hills, Texas

From the Recipe Creator: Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia

From the Recipe Creator: This is such a wonderful Mother’s Day appetizer! Your mom will be so impressed. A golden exterior gives way to warm, melty cheese, making this perfect for sliced French bread or crackers. —Karen Grant, Tulare, California

From the Recipe Creator: The ingredients for this Mother’s Day recipe are so simple and the results so spectacular, I’m always willing to share the secret. It’s actually a variation of a doughnut recipe I made years ago, using refrigerated biscuits. The best part of having this bread is tearing it apart and eating it warm. —Evelyn Kenney, Hamilton, New Jersey

From the Recipe Creator: My husband and I love going out to eat and ordering spinach and artichoke dip, but now that we have our own recipe it's become a favorite at home. I use this for important game days, and it's always a hit at school for treat day! —Hollie Gabriel, Topeka, Kansas

From the Recipe Creator: I grew up eating these crab cakes, which are crisp on the outside and tender on the inside. They’re absolutely delicious every time I make them. —Ann Girucky, Norfolk, Virginia

From the Recipe Creator: My husband and I raise cattle on our farm here in southwestern Ontario, so it's no surprise that we're fond of these saucy meatballs. I know your family will like them, too. —Marion Foster, Kirkton, Ontario

From the Recipe Creator: This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised your guests will be vying for the last piece. —Heidi Meek, Grand Rapids, Michigan

From the Recipe Creator: People can’t get enough of these pop-in-your-mouth mini frittatas. They’re a cinch to make, freeze well and the recipe easily doubles for a crowd. —Nancy Statkevicus, Tucson, Arizona

From the Recipe Creator: A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it’s delicious hot or cold. —Barbara Estabrook, Rhinelander, Wisconsin

From the Recipe Creator: You can whip up this sweet and creamy dip in just 10 minutes. I like to serve it in a bowl surrounded by fresh-picked strawberries at spring brunches or luncheons. —Cindy Steffen, Cedarburg, Wisconsin

From the Recipe Creator: While visiting a friend who had just moved to St. Louis, Missouri, I tried toasted ravioli at almost every restaurant! When I got home, I had to try to replicate them, and this recipe comes pretty close. —Cristina Carrera, Kenosha, Wisconsin

From the Recipe Creator: A friend gave me this recipe, and whenever I serve these tortilla roll ups, people ask me for the recipe, too! The cream cheese pinwheels can be made ahead of time and sliced just before serving, leaving you time for other last-minute party preparations. —Pat Waymire, Yellow Springs, Ohio

From the Recipe Creator: This tasty beetroot hummus is the prettiest pink snack I’ve ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. —Elizabeth Worndl, Toronto, Ontario

From the Recipe Creator: Knowing how to make a charcuterie board is a great skill to rely on when hosting any type of gathering. This recipe has everything you could ask for on a board—cheeses, meats, crackers, fruits and veggies and pickles and nuts. —Josh Rink, Milwaukee, Wisconsin

From the Recipe Creator: One batch of this slow-cooker Mother’s Day appetizer isn’t enough for my family so I often double the recipe. Bits of sweet onion give the creamy dip a bit of crunch. —Terri Perrier, Simonton, Texas

From the Recipe Creator: Italian salad dressing easily flavors this simple snack. You can also omit the bread and serve the spread as a dip with cucumbers or other veggies. —Carol Henderson, Chagrin Falls, Ohio

From the Recipe Creator: We love the breadsticks we get hot from the oven at our local pizza parlor. Now I can serve that same wonderful goodness at home. —Heather Bates, Athens, Maine

From the Recipe Creator: I jazzed up the quintessential teatime cucumber sandwich to suit my family’s tastes. This was my absolute go-to sandwich when I was pregnant. It hit all the right spots! Now I eat one every Mother’s Day. —Namrata Telugu, Terre Haute, Indiana

From the Recipe Creator: This rich, stylish baked brie in puff pastry adds an elegant touch to any get-together.

From the Recipe Creator: This is a spinoff of a Mexican dip I had once. The original was wicked good, but since I was going through an “I’m-so-over-Mexican-dip” phase, I decided to switch it up. Take it to a party—I’ll bet you no one else will bring anything like it! —Mandy Rivers, Lexington, South Carolina

From the Recipe Creator: Feel free to add hot sauce to the dip that accompanies these savory corn cakes. Kids can pitch in to help make this Mother’s Day appetizer. —Katty Chiong, Hoffman Estates, Illinois

From the Recipe Creator: My grandmother taught both me and my mom this appetizer recipe for stuffed celery. We always serve it at family gatherings. The stuffing is so yummy that even if you don’t normally care for the ingredients on their own, you’ll love the end result. —Stacy Powell, Santa Fe, Texas

From the Recipe Creator: Guests will think you spent hours preparing these cute appetizers, but they’re really easy to assemble, using purchased puff pastry. And the tasty combination of Brie, caramelized onions and caraway is terrific. —Carole Resnick, Cleveland, Ohio

From the Recipe Creator: These fun mini sandwiches are a tasty addition to any fall function. The cranberry mayo lends a unique flavor twist, and the apples add crunch. These sammies will be the life of the party! —Taste Recipes Test Kitchen

From the Recipe Creator: This is fabulous as an appetizer, but you can easily turn it into a meal. Instead of having it on bread, serve it over warm pasta. —Georgette Stubin, Canton, Michigan

From the Recipe Creator: These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can add them to your list of favorite finger foods as well. They’re true crowd-pleasers. —Connie McDowell, Greenwood, Delaware

From the Recipe Creator: My husband and I met at a cooking class. We have loved creating menus and entertaining ever since. These make-ahead antipasto skewers are always a hit. —Denise Hazen, Cincinnati, Ohio