{"id":11428,"date":"2019-09-10T00:00:59","date_gmt":"2019-09-10T05:00:59","guid":{"rendered":"https:\/\/toh.test.rda.net\/appetizers-for-fall-celebrations"},"modified":"2024-09-18T12:36:30","modified_gmt":"2024-09-18T17:36:30","slug":"appetizers-for-fall-celebrations","status":"publish","type":"listicle","link":"https:\/\/www.tasteofhome.com\/collection\/appetizers-for-fall-celebrations\/","title":{"rendered":"46 Fall Appetizers for Your Next Celebration"},"content":{"rendered":"
\"Cheesy<\/a><\/div>

Meatball Sliders<\/a><\/h2>These meatball sliders feature pesto-filled meatballs, pasta sauce and two types of cheese, all baked inside Hawaiian sweet rolls. They're a pleasure to eat!
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Cream<\/a><\/div>

Cream Cheese Ham Roll-Ups<\/a><\/h2>Green onions and ripe olives give lively flavor to these bite-size appetizers from Kathleen Green of Republic, Missouri. \"They're quick to assemble and can be made the day before they're needed,\" she notes. \"They're very popular with my friends and family.\"
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Crab<\/a><\/div>

Stuffed Mushrooms with Crabmeat<\/a><\/h2>You can make a tub of sweet and delicate crabmeat go even further with this recipe for stuffed mushrooms. Just slide them into the oven and the flavors come together, the mushrooms turn tender and you\u2019ve got a creamy seafood filling to savor.\u00a0\u00a0<\/span>
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Beer<\/a><\/div>

Beer & Cheddar Fondue<\/a><\/h2>This great-tasting beer cheese fondue is my mom's favorite, so I make it for her birthday every year. I like to serve this cheddar cheese fondue recipe with apple slices, rye bread cubes, and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli. \u2014Amanda Wentz, Virginia Beach, Virginia
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\"Garlic<\/a><\/div>

Garlic Pizza Wedges<\/a><\/h2>Our pastor made this for a get-together, and my husband and i just couldn't stay away from the hors d'oeuvres table. The cheesy slices taste great served warm, but they're still wonderful when they've cooled slightly. \u2014Krysten Johnson, Simi Valley, California
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\"Spicy<\/a><\/div>

Spicy Honey Sriracha Game-Day Dip<\/a><\/h2>You can easily whip up this creamy, spicy, salty dip. For parties, I love dips in the slow cooker\u2014just turn it to low once the dip is cooked and let your guests help themselves. No need to worry about the dip getting cold and having to reheat it. \u2014Julie Peterson, Crofton, Maryland
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Sun-Dried<\/a><\/div>

Sun-Dried Tomato Goat Cheese Empanadas<\/a><\/h2>I created this appetizer because I entertain a lot and wanted something simple but special. People like these empanadas so much! I always make extra. \u2014Lynn Scully, Rancho Santa Fe, California
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\"Tomato<\/a><\/div>

Tomato Apple Chutney<\/a><\/h2>During the fall and winter, I love to make different kinds of chutney to give as hostess gifts. Cook this chutney in a slow cooker, and you don't have to fuss with it until you are ready to serve it. \u2014Nancy Heishman, Las Vegas, Nevada
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\"Baby<\/a><\/div>

Baby Swiss Appetizer Cheesecake<\/a><\/h2>This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. \u2014Marilyn Edelman, Sabetha, Kansas
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\"Exps<\/a><\/div>

Shredded Lamb Sliders<\/a><\/h2>I made about 1,500 of these easy, tasty sliders for the Great American Beer Fest. Everyone\u2014right down to the last customer\u2014thought the bites were delish. \u2014Craig Kuczek, Aurora, Colorado
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\"Mushroom<\/a><\/div>

Mushroom and Smoked Gouda Puff<\/a><\/h2>It's so very easy, but it looks and tastes gourmet. Dinner party guests will be impressed with this perfect starter course. Serve with a spicy mustard for dipping if desired. \u2014Christina Singer, Bellefontaine, Ohio
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\"Dijon<\/a><\/div>

Mustard Dip for Pretzels<\/a><\/h2>This four-ingredient dijon bacon mustard dip for pretzels takes just minutes to prepare. The combination of tangy, peppery and smoky flavors is perfect for pretzels, but it's just as delicious with veggies, atop chips or spread on sandwiches!
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Beef<\/a><\/div>

Beef Wellington Fried Wontons<\/a><\/h2>These tasty appetizers scale down classic beef Wellington to an ideal party size. They feel fancy and fun! \u2014Dianne Phillips, Tallapoosa, Georgia\r\n\r\n
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Slow<\/a><\/div>

Cheeseburger Dip<\/a><\/h2>Our cozy, creamy, comforting cheeseburger dip is a crowd-pleasing appetizer. A slow cooker keeps things simple for you!
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Mediterranean<\/a><\/div>

Mediterranean Hummus Nachos<\/a><\/h2>My husband once piled all the Middle Eastern dishes I'd made on top of pita chips. It was delicious and fun, so we've kept doing it! We love this combination with ground lamb, too. I am half Lebanese, so we usually call these Lebanese nachos. Whatever you call them, you can't help but like them! \u2014Gina Fensler, Cincinnati, Ohio
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\"Cranberry<\/a><\/div>

Cranberry Brie Pecan Pinwheels<\/a><\/h2>This recipe is a twist on baked Brie. My family always requests these during the holidays. They are delicious and make the kitchen smell amazing! \u2014Jacquie Franklin, Hot Springs, Montana
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\"Mini<\/a><\/div>

Mini Beef Tourtieres<\/a><\/h2>Here's a twist on the traditional tourtiere recipe. Ground beef replaces pork, and cream cheese pastry takes the place of pie pastry. The filled mini cups make a melt-in-your-mouth addition to a buffet. \u2014Cheryl Bruneau, Winnipeg, Manitoba
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Maple<\/a><\/div>

Maple Pulled Pork Buns<\/a><\/h2>Maple syrup is the sweet secret to these irresistible buns. Slow-cooking the flavorful pork couldn\u2019t be easier, and the buns are quick to roll up. We love them for parties because they serve a packed house. \u2014Rashanda Cobbins, Milwaukee, Wisconsin
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\"Thyme<\/a><\/div>

Thyme and Fig Goat Cheese Spread<\/a><\/h2>When I started growing herbs in my garden it took me a while to find a good way to use thyme, but this easy appetizer spread lets it shine. I usually garnish it with a sprig of thyme, slivered almonds and chopped figs. \u2014Laura Cox, Columbia, Missouri\r\n
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Apple-Gouda<\/a><\/div>

Apple-Gouda Pigs in a Blanket<\/a><\/h2>For New Year\u2019s, 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. \u2014Megan Weiss, Menomonie, Wisconsin
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\"Mushroom<\/a><\/div>

Mushroom Palmiers<\/a><\/h2>I found this recipe while working at a small-town museum in West Texas. It was the appetizer for a fundraiser a long, long time ago, and it\u2019s still a huge hit at parties. Frozen puff pastry helps make it easy and impressive. The palmiers also freeze well. \u2014Judy Lock, Panhandle, Texas\r\n
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Sweet<\/a><\/div>

Sweet Potato Crostini<\/a><\/h2>For party time, I turn this sweet potato side dish into an appetizer by serving it on slices of a French baguette. \u2014 Steve Westphal, Wind Lake, Wisconsin
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\"Mushroom<\/a><\/div>

Mushroom & Leek Strudel<\/a><\/h2>This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole wheat phyllo. \u2014Lisa Diehl, Edina, Minnesota
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Brat<\/a><\/div>

Brat & Bacon Appetizer Pizza<\/a><\/h2>Chopped bratwurst and maple bacon are a fabulous way to start a pizza. I jazz up this treat even more with apricot preserves and honey mustard. The snack-sized slices win over even the toughest critics. \u2014Colleen Vrooman, Waukesha, Wisconsin
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\"Buffalo<\/a><\/div>

Buffalo Chicken Deviled Eggs<\/a><\/h2>My daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. \u2014Robin Spires, Tampa, Florida
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\"Crab<\/a><\/div>

Crab Crescent Triangles<\/a><\/h2>When friends who love crab were planning a party, I created this recipe just for them. These comforting baked bundles wrap up a cheesy seafood filling in convenient crescent roll dough. \u2014Noelle Myers, Grand Forks, North Dakota
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Parmesan-Pretzel<\/a><\/div>

Parmesan-Pretzel Crisps<\/a><\/h2>I love this recipe because I usually have the ingredients on hand and it is so easy to prepare. It's one of those snacks that makes guests think you've gone the extra mile. \u2014Pauline Porterfield, Roxboro, North Carolina
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Best<\/a><\/div>

Stuffed Mushrooms<\/a><\/h2>Stuffed mushrooms are the ultimate crowd-pleaser. Whether for a dinner party or just a casual weeknight, these sausage and cheese-filled bites are a breeze to whip up and absolutely irresistible.
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Bacon,<\/a><\/div>

Bacon, Cheddar and Swiss Cheese Ball<\/a><\/h2>When it\u2019s time for a party, everyone always requests this ultimate cheese ball\u2014it\u2019s such an impressive appetizer. And if you\u2019re a party guest, it makes a fabulous gift for your hosts.\u2014Sue Franklin, Lake St. Louis, Missouri
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\"Mini<\/a><\/div>

Mac and Cheese Bites<\/a><\/h2>Our mac and cheese bites are everything you love about your favorite mac and cheese recipe in a hand-held, bite-sized appetizer.
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Apple<\/a><\/div>

Baked Brie with Apples<\/a><\/h2>A whole wheel of Brie baked to oozy perfection with a cranberry-apple spice mixture sounds too good to be true. Lucky for you, baked Brie with apples is real, and this recipe will make it happen.
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Mushroom<\/a><\/div>

Mushroom Bundles<\/a><\/h2>My guests rely on me to come up with yummy starters like these crispy mushroom appetizers made for a New Year's party. They vanish before your eyes. \u2014Tina Coopman, Toronto, Ontario
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\"Sweet<\/a><\/div>

Sweet Potato Tartlets<\/a><\/h2>My family can't resist sweet potatoes when they're mashed, placed in crunchy phyllo shells and topped with marshmallows. The bite-size tarts are fun to eat, too! \u2014Marla Clark, Moriarty, New Mexico
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\"Mini<\/a><\/div>

Mini Teriyaki Turkey Sandwiches<\/a><\/h2>Preparing the pulled turkey in a delicious teriyaki sauce for these snack-size sandwiches is a breeze using a slow cooker. Serving them on lightly-toasted sweet dinner rolls is perfection made easy.\u2014Amanda Hoop, Seaman, Ohio
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Roasted<\/a><\/div>

Roasted Pumpkin Nachos<\/a><\/h2>I had previously made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin\u2014yum! It's also good with butternut squash. \u2014Lesle Harwood, Douglassville, Pennsylvania
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\"Exps92690<\/a><\/div>

Blue Cheese & Bacon Stuffed Peppers<\/a><\/h2>Whenever I put out a plate of these cute little appetizers, people come flocking. Good thing there are lots of peppers in each bag. \u2014Tara Cruz, Kersey, Colorado
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\"Barbecue<\/a><\/div>

Barbecue Glazed Meatballs<\/a><\/h2>Stock your freezer with these meatballs and you'll always have a tasty appetizer on hand. We even like to eat them as a main dish with rice or noodles on busy weeknights. \u2014Anna Finley, Columbia, Missouri
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27 Recipes for Anyone Who Loves Pesto<\/a><\/h2>Whether you bought a jar of prepared pesto or have some fresh herbs laying around, enjoy our favorite recipes using pesto. We found delicious ways to include it in appetizers, dinners and even pizza!
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\"Parmesan<\/a><\/div>

Parmesan Mushroom Tartlets<\/a><\/h2>My easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they\u2019re best warm from the oven with a sprinkling of green onion.\u2014Betsy King, Duluth, Minnesota
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"German<\/a><\/div>

German Beer Cheese Spread<\/a><\/h2>We love recipes inspired by our German heritage. This tangy spread is fantastic served alongside everything, including pretzels and pumpernickel or crackers and sausage. Choose your favorite beer\u2014the flavor really comes through. \u2014Angela Spengler, Tampa, Florida
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Jalapeno<\/a><\/div>

Jalapeno Popper & Sausage Dip<\/a><\/h2>My workplace had an appetizer contest, and I won it with my jalapeno and cheese dip. Every time I take it anywhere, folks empty the slow cooker. \u2014Bev Slabik, Dilworth, Minnesota
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Roasted<\/a><\/div>

Roasted Chickpeas<\/a><\/h2>Crispy chickpeas will become a favorite when you need something crunchy on your salads and bowls. An added bonus? They're vegan!
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Jalapeno<\/a><\/div>

Jalapeno Popper Spread<\/a><\/h2>I've been told by fellow partygoers that this recipe tastes exactly like a jalapeno popper. I like that it can be made without much fuss. \u2014Ariane McAlpine, Penticton, British Columbia
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Mini<\/a><\/div>

Mini Phyllo Tacos<\/a><\/h2>For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. \u2014Roseann Weston, Philipsburg, Pennsylvania
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Party<\/a><\/div>

Party Shrimp<\/a><\/h2>The marinade for this dish makes the shrimp so flavorful, you won't even need a dipping sauce. Even those who claim they don\u2019t like shellfish really dig this appetizer. \u2014Kendra Doss, Colorado Springs, Colorado
Go to Recipe<\/a><\/div><\/div>\r\n\r\n\r\n\r\n
\"Thanksgiving<\/a><\/div>

Thanksgiving Wontons<\/a><\/h2>We get creative with leftovers and make them into wontons. With a little turkey, cream cheese, cranberry sauce and wrappers, you\u2019ve got appetizers. \u2014Sarah Gilbert, Beaverton, Oregon
Go to Recipe<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

From Jalapeno Popper Spread to Sweet Potato Tartlets, these fall appetizers make it the most fun time of year for snacking. Party on!<\/p>\n","protected":false},"featured_media":1152251,"template":"","format":"standard","meta":{"ep_exclude_from_search":false},"tags":[304272,304390,304368,304268,304388],"categories-v2":[259484,308761,308745,259483,308752],"coauthors":[51512],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"is_tmbi_listicle_anchor_links":[],"tmbi_listicle_anchor_list_numeric":[]},"yoast_head":"\n46 Fall Appetizers for Your Next Celebration<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/collection\/appetizers-for-fall-celebrations\/\" \/>\n<link rel=\"next\" href=\"https:\/\/www.tasteofhome.com\/collection\/appetizers-for-fall-celebrations\/2\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"46 Fall Appetizers for Your Next Celebration","description":"From savory spreads to can't-eat-just-one sliders, these fall appetizers make it the most fun time of year for snacking. 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Her Taste Recipes recipe roundups cover every food topic imaginable, from tailgate recipes to vintage recipes from the 1950s. Rachel is now the dining critic for the Milwaukee Journal Sentinel where she reports on and reviews Wisconsin restaurants. Most recently, she covered the behind-the-scenes of the Wisconsin-focused season of Top Chef.<\/p>","twitter":"","instagram":"","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/rachel-seis-93a90429","tiktok":"","youtube":"","location":"Milwaukee, WI","school_and_year":"Ohio University","education":"<p>Ohio University, bachelor's degree in journalism<\/p>","highlights":"<ul>\r\n<li>10 years of professional experience writing about food, including two years as deputy editor of Taste Recipes<\/li>\r\n<li>Dining critic for Milwaukee Journal Sentinel<\/li>\r\n<li>Has written for Taste Recipes, Milwaukee Record, Country Woman and numerous other local and national publications<\/li>\r\n<\/ul>","expertise":"Food news; Restaurants","short_bio":"<p>As a former deputy editor for Taste Recipes, Rachel spent close to a decade diving deep into the world of food. 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