Picture a tray stacked with warm, bite-size favorites that brighten your table and get passed around fast. You’ll find 12 easy appetizers you can prep ahead, assemble quickly, and serve hot or chilled, from bacon-wrapped dates to smoked salmon cucumber bites. Each recipe lists simple steps, short cook times, and tips for make-ahead prep so you can focus on guests, not the kitchen—keep going to pick the ones that fit your holiday menu.
Bacon-Wrapped Dates With Goat Cheese
Sweet, savory bites—bacon-wrapped dates stuffed with creamy goat cheese that disappear fast.
Ingredients:
- 24 Medjool dates, pitted
- 4 oz (115 g) goat cheese, softened
- 12 slices bacon, halved crosswise (24 pieces)
- 24 whole almonds or pecan halves (optional, for crunch)
- 1 tbsp honey (optional, for drizzling)
- Freshly ground black pepper (optional)
- Toothpicks for securing
How to Make:
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top if you have one.
- Make a small slit in each date and remove the pit if not already pitted.
- Spoon or pipe about 1 teaspoon of goat cheese into each date. If using nuts, press one almond or pecan half into the cheese before closing the date.
- Season lightly with a grind of black pepper if you like.
- Wrap each stuffed date with a half slice of bacon, securing with a toothpick.
- Place the wrapped dates on the prepared rack or directly on the foil-lined sheet, seam side down.
- Bake for 15–20 minutes, turning once halfway, until the bacon is crisp and browned.
- Remove from oven and let cool for 2–3 minutes on the sheet so the cheese firms up a bit.
- Drizzle lightly with honey just before serving for a glossy, sweet finish if desired.
Serve warm and watch them vanish—these irresistible bites are party-proof.
Smoked Salmon Cucumber Bites
Bright, elegant bites perfect for holiday parties or quick fancy snacks.
Ingredients:
- 1 large English cucumber
- 6 oz (170 g) smoked salmon, thinly sliced
- 4 oz (115 g) cream cheese, softened
- 2 tbsp sour cream or Greek yogurt
- 1 tbsp fresh dill, finely chopped (plus extra for garnish)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt (adjust to taste)
- Capers (optional), for garnish
- Smoked paprika or extra dill (optional), for garnish
How to Make:
- Wash the cucumber and slice into 1/2-inch rounds. Pat dry with a paper towel.
- In a small bowl, mix the softened cream cheese, sour cream (or Greek yogurt), chopped dill, lemon zest, lemon juice, salt, and pepper until smooth.
- Spoon or pipe a small dollop of the cream cheese mixture onto each cucumber slice.
- Cut smoked salmon slices into bite-size pieces and gently fold or roll each piece.
- Top each cream-cheese-topped cucumber round with a piece of smoked salmon.
- Garnish with a few capers, a sprinkle of extra dill, or a tiny dusting of smoked paprika.
- Arrange on a serving platter and keep chilled until serving.
These smoked salmon cucumber bites are fresh, festive, and ready to disappear first at any party—enjoy!
Mini Brie and Cranberry Tarts
Creamy melted brie and bright cranberry jam tucked into crisp pastry — holiday perfection in every bite.
Ingredients:
- 1 sheet frozen puff pastry, thawed
- 1 small wheel of Brie (about 8 oz), chilled
- 1/2 cup cranberry sauce or cranberry jam (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- 1 tablespoon water (to mix with egg)
- 1/4 cup chopped pecans or walnuts (optional)
- 1 teaspoon fresh rosemary, finely chopped (or 1/4 tsp dried) (optional)
- Zest of 1/2 an orange (optional)
- Flour for dusting the work surface
How to Make:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Lightly flour your surface and unfold the thawed puff pastry; roll gently to even thickness.
- Cut the pastry into 12 equal squares (about 3-inch squares) and place them on the prepared sheet.
- Using the back of a spoon, gently press a shallow well into the center of each square, leaving a small border.
- Slice the Brie into 12 thin pieces and place one slice into the well of each pastry square.
- Top each Brie piece with about 1 teaspoon cranberry sauce or jam.
- If using, sprinkle chopped nuts, rosemary, and a little orange zest over the cranberries.
- Mix the beaten egg with 1 tablespoon water and brush the pastry edges lightly with the egg wash.
- Bake for 12–15 minutes, until pastry is puffed and golden and the Brie is gooey.
- Remove from oven and let cool 3–5 minutes before transferring to a serving plate.
Serve warm and watch these disappear — a tiny, festive bite that’s big on flavor!
Caprese Skewers With Balsamic Glaze
Bright, fresh bites that taste like a sunny Italian garden — perfect for holiday gatherings.
Ingredients:
- 24 cherry or grape tomatoes
- 24 small fresh mozzarella balls (bocconcini), drained
- 24 fresh basil leaves
- 24 small skewers or toothpicks
- 1/3 cup balsamic glaze (store-bought or homemade)
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Optional: pinch of red pepper flakes for a little heat
How to Make:
- Rinse tomatoes and basil leaves; pat dry.
- Thread one tomato, one basil leaf (folded if large), and one mozzarella ball onto each skewer.
- Arrange skewers on a serving platter in a single layer.
- Drizzle the olive oil evenly over the skewers.
- Season lightly with salt and freshly ground black pepper.
- Drizzle the balsamic glaze over the skewers just before serving.
- Sprinkle red pepper flakes if you want a little extra kick.
- Serve immediately so the basil stays bright and the mozzarella fresh.
Enjoy handing these out — they’re bite-sized, beautiful, and impossible to resist!
Spinach and Artichoke Dip Cups
Creamy, cheesy spinach and artichoke in crunchy little handheld cups — party-perfect and totally irresistible.
Ingredients:
- 1 package (about 9 oz) refrigerated mini phyllo or tartlet shells (or use mini wonton wrappers)
- 1 cup frozen chopped spinach, thawed and well-drained
- 1 cup canned artichoke hearts, drained and chopped
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 small garlic clove, minced (or 1/2 tsp garlic powder)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp olive oil or melted butter (for brushing shells)
- Fresh parsley or chives, chopped, for garnish
How to Make:
- Preheat the oven to 350°F (175°C).
- If using frozen spinach, squeeze out as much water as possible with paper towels.
- In a bowl, mix together cream cheese, sour cream, Parmesan, mozzarella, garlic, salt, pepper, and red pepper flakes until smooth.
- Fold in the drained spinach and chopped artichoke hearts until evenly combined.
- Lightly brush the mini shells with olive oil or melted butter and place them on a baking sheet.
- Spoon about 1 to 2 teaspoons of the spinach-artichoke mixture into each shell, filling but not overflowing.
- Bake for 10–12 minutes, until the filling is hot and the tops are lightly golden.
- Let cool for a couple minutes, then garnish with chopped parsley or chives.
- Serve warm and watch them disappear!
These little cups are perfect for parties — crispy, creamy, and downright addictive.
Honey-Mustard Cocktail Meatballs
Sweet, sticky bite-sized meatballs that are party-ready and disappear fast.
Ingredients:
- 1 lb (450 g) ground beef (or mix of beef and pork)
- 1/2 cup plain breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup finely chopped onion
- 1 clove garlic, minced
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for frying) or cooking spray for baking
Sauce:
- 1/2 cup honey
- 1/3 cup Dijon mustard (or 1:1 Dijon and yellow mustard for milder taste)
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 tsp soy sauce (optional, for depth)
- 1/4 tsp red pepper flakes (optional, for a touch of heat)
- 1 tbsp water (to thin, if needed)
Garnish (optional):
- Chopped fresh parsley
- Sesame seeds
How to Make:
- Preheat oven to 400°F (200°C) if baking; otherwise heat a large skillet over medium heat.
- In a bowl, soak breadcrumbs in milk for a minute, then add ground meat, egg, chopped onion, minced garlic, Worcestershire, salt, and pepper. Mix gently until combined.
- Shape mixture into 1-inch meatballs (about 24).
4a. To bake: place meatballs on a lined baking sheet, spray or brush lightly with oil, and bake 12–15 minutes until cooked through and lightly browned.
4b. To pan-fry: heat olive oil in skillet, add meatballs in batches, and cook 8–10 minutes, turning occasionally until browned and cooked through.
5. While meatballs cook, stir together honey, Dijon, brown sugar, vinegar, soy sauce (if using), and red pepper flakes in a small saucepan. Warm over medium-low heat, stirring until smooth and slightly thickened, about 3–5 minutes. Add a tablespoon of water if too thick.
6. Transfer cooked meatballs to a slow cooker or large skillet, pour the honey-mustard sauce over them, and toss gently to coat. Simmer 5 minutes so flavors meld; use low heat to avoid burning the sauce.
7. Taste and adjust seasoning—add more vinegar for brightness or more honey for sweetness.
8. Garnish with chopped parsley and sesame seeds if desired, and transfer to a serving dish with toothpicks.
Enjoy these sweet-and-tangy meatballs warm — they’re guaranteed to be the first platter to go at your party!
Stuffed Mushrooms With Parmesan and Herbs
Ingredients:
- 24 large white or cremini mushrooms, stems removed and reserved
- 3 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup finely chopped reserved mushroom stems
- 1/2 cup fresh bread crumbs (or panko)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons cream cheese (optional, for extra creaminess)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
- Salt and black pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons melted butter (or additional olive oil) for brushing
- Lemon wedge, for serving (optional)
How to Make:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment or lightly grease it.
- Clean mushroom caps with a damp cloth and set them cavity-up on the baking sheet.
- Chop the reserved mushroom stems finely.
- Heat 2 tablespoons olive oil in a skillet over medium heat.
- Add the chopped onion and cook until soft, about 4 minutes.
- Stir in the garlic and chopped mushroom stems and cook another 2–3 minutes until softened and fragrant.
- Remove the pan from heat and let cool slightly.
- In a bowl, combine the sautéed mixture with bread crumbs, Parmesan, cream cheese (if using), parsley, thyme, red pepper flakes, salt, and pepper.
- Mix until well combined — it should hold together when pressed.
- Spoon the filling into each mushroom cap, pressing gently to mound slightly.
- Brush the tops with melted butter or the remaining 1 tablespoon olive oil.
- Bake for 15–18 minutes, until the mushrooms are tender and the tops are golden.
- Let cool a few minutes, squeeze a little lemon over them if you like, and serve warm.
These bite-size delights are guaranteed to vanish fast — enjoy!
Prosciutto-Wrapped Asparagus
Prosciutto-Wrapped Asparagus — crisp-tender asparagus hugged in savory, salty prosciutto for an elegant bite.
Ingredients:
- 1 lb (about 20) asparagus spears, trimmed
- 10–12 thin slices prosciutto, halved lengthwise
- 1–2 tbsp olive oil
- Freshly ground black pepper, to taste
- Zest of 1 lemon (optional)
- 2 tbsp grated Parmesan (optional)
- Lemon wedges, for serving
How to Make:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment or foil.
- Toss asparagus with olive oil and a few grinds of black pepper.
- Take one asparagus spear and wrap a half-slice of prosciutto around it from base to tip; repeat for remaining spears.
- Arrange wrapped spears in a single layer on the prepared baking sheet.
- Roast 10–12 minutes until asparagus is tender-crisp and prosciutto is slightly crisp at the edges.
- If using, sprinkle lemon zest and Parmesan over the hot spears right after they come out of the oven.
- Serve immediately with lemon wedges for squeezing.
Enjoy these savory little bundles as a crowd-pleasing appetizer that disappears fast!
Sweet Chili Shrimp on Lettuce Cups
Sweet, sticky shrimp with a little kick served in crisp lettuce — party-perfect bite-sized pops.
Ingredients:
- 1 lb (450 g) large shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 3 tbsp sweet chili sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice (about 1 lime)
- 1 tsp honey (optional, for extra sweetness)
- 1 garlic clove, minced
- 1/4 tsp red pepper flakes (optional, for more heat)
- Salt and black pepper, to taste
- 8–10 butter lettuce leaves or bibb lettuce cups
- 2 green onions, thinly sliced
- 2 tbsp fresh cilantro, chopped
- 1 small carrot, julienned or grated (optional, for crunch)
- Lime wedges, for serving
How to Make:
- Pat the shrimp dry and season lightly with salt and pepper.
- In a small bowl, mix sweet chili sauce, soy sauce, lime juice, honey (if using), minced garlic, and red pepper flakes.
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Add the shrimp in a single layer and cook 1–2 minutes per side, until pink and just cooked through.
- Pour the sauce mixture over the shrimp and toss for 30–60 seconds until the shrimp are well coated and the sauce is glossy and slightly reduced. Remove from heat.
- Arrange lettuce leaves on a serving platter and spoon 2–3 shrimp into each leaf.
- Top each cup with sliced green onion, cilantro, and a little carrot if using.
- Serve immediately with lime wedges for squeezing on top.
Enjoy — these sweet chili shrimp lettuce cups are crunchy, saucy, and gone in seconds!
Fig and Ricotta Crostini
Sweet, creamy ricotta meets jammy figs on crisp crostini for an elegant, speedy bite.
Ingredients:
- 1 baguette, sliced into 1/2-inch rounds
- 3 tablespoons olive oil, plus extra for drizzling
- 1 cup whole-milk ricotta
- 6–8 fresh figs, quartered (or 1/2 cup dried figs, chopped)
- 2 tablespoons honey (plus extra for drizzling)
- 1 teaspoon lemon zest
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons chopped toasted walnuts or pistachios (optional)
- Fresh thyme or microgreens for garnish (optional)
How to Make:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment.
- Brush baguette slices lightly with olive oil on both sides and place them on the baking sheet.
- Toast the slices in the oven 6–8 minutes, flip once, and toast another 2–3 minutes until golden and crisp.
- Meanwhile, stir together ricotta, honey, lemon zest, and sea salt in a bowl until smooth and slightly fluffy.
- If using fresh figs, quarter them; if using dried, chop into small pieces and warm briefly in a saucepan with a teaspoon of water to soften.
- Spread a generous spoonful of the honey-ricotta onto each toasted crostini.
- Top each with a piece or two of fig, then drizzle lightly with olive oil and a touch more honey.
- Finish with a crack of black pepper, a sprinkle of chopped nuts if using, and a few thyme leaves or microgreens.
- Arrange on a platter and serve immediately while crostini are still crisp.
Enjoy — these sweet and creamy fig ricotta crostini are perfect for holiday crowds or a fancy snack!
Cheesy Garlic Pull-Apart Bread
Cheesy Garlic Pull-Apart Bread — perfect for sharing and impossible to resist.
Ingredients:
- 1 large round loaf of crusty bread (sourdough or boule)
- 1/2 cup (1 stick) unsalted butter, melted
- 3–4 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped (or 1 tbsp dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of red pepper flakes for heat
How to Make:
- Preheat your oven to 350°F (175°C).
- Place the bread on a cutting board. Using a sharp knife, make cuts about 1 inch apart in a crisscross or grid pattern, slicing down toward the bottom but not through the loaf.
- In a bowl, mix melted butter, minced garlic, salt, pepper, and parsley.
- Stir together the three cheeses in a separate bowl.
- Gently pull apart the cuts in the bread and drizzle or brush the garlic butter evenly into the crevices.
- Stuff the cheese mixture into the cracks, pushing pieces down so the bread is nicely filled.
- Wrap the filled loaf loosely in aluminum foil and place it on a baking sheet.
- Bake for 15–20 minutes until the cheese is melted and the bread is warmed through.
- Open the foil and bake an additional 5 minutes to crisp the crust, watching so it doesn’t burn.
- Remove from oven, let cool a minute, then sprinkle extra parsley or Parmesan if desired. Pull apart and serve warm.
Enjoy every gooey, garlicky pull — it’s made for sharing (or not)!
Maple-Glazed Pecans
Sweet, crunchy maple-glazed pecans — perfect for snacking or topping salads and desserts.
Ingredients:
- 2 cups pecan halves
- 2 tablespoons pure maple syrup
- 1 tablespoon unsalted butter, melted
- 1 tablespoon brown sugar, packed
- 1/4 teaspoon kosher salt (adjust to taste)
- 1/8 teaspoon ground cinnamon (optional)
- Pinch of cayenne or black pepper (optional, for a little heat)
- Parchment paper or a silicone baking mat for cooling
How to Make:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a bowl, mix maple syrup, melted butter, brown sugar, salt, and cinnamon/cayenne if using.
- Add the pecans and toss until every piece is evenly coated.
- Spread the pecans in a single layer on the prepared baking sheet.
- Bake for 10–12 minutes, stirring once halfway through, until fragrant and glossy.
- Remove from the oven and let the pecans cool on the sheet; they’ll crisp up as they cool.
- Once completely cool, break apart any clusters and store in an airtight container.
Enjoy these maple-glazed pecans as a sweet snack or a crunchy garnish — they disappear fast!
Conclusion
You’ve got a dozen simple appetizers that’ll free you up to enjoy the party. Prep a few items ahead—wrap dates, toast crostini, make dip—and finish the rest 20 minutes before guests arrive. For example, last year a neighbor brought the bacon-wrapped dates and Caprese skewers; everyone grabbed seconds and stayed to chat. Set plates out, label any mains with allergens, and keep napkins and tongs handy so guests can help themselves.