Our Favorite Fall Appetizer Recipes for Any Kind of Gathering (2024)

Our Most Popular Fall Recipes

Baked Camembert With Cherry Jam

Scatter herbs over a round of your favorite soft cheese—any mild, creamy Brie or Camembert is perfect—add a small pour of vermouth for flair, and bake for 10 minutes. To give it a fall spin, spoon on a pear jam or even concord grape after it comes out of the oven. Serve with bread or crackers.

Arancini With Sage

Fried rice balls are a delicious treat. This particular version includes a cube of melted Taleggio cheese inside. Serve them with fried sage leaves for a warm, woodsy accent.

Butternut Squash Soup

Rich butternut squash soup is a lovely start to any fall meal. Thicken the soup by puréeing this favorite autumn vegetable with onions and chicken broth.

Chorizo, Parsnip, and Olive Bites

This fall finger food is a cinch to make and even easier to eat, thanks to the skewers. It combines savory chorizo, sweet roasted parsnips, and salty green olives.

Roasted Grape and Burrata Crostini

Roasting grapes turns them soft and wilted, and some even burst, creating a jam-like liquid that's amazing with buttery-tasting burrata.

Pears With Maple Walnuts and Gorgonzola

The only cooking required for this fall appetizer is toasting walnuts you've dressed with sugar, salt, butter, and syrup. Once that easy job is done, just arrange the candied nuts on a platter alongside pear wedges and Gorgonzola. Together, they offer a fantastic mix of flavors and textures.

Caramelized Persimmons With Prosciutto

Persimmons, which are in season September through late November, have a delicate flavor that takes nicely to caramelizing—and the sweet taste is a great match for salty prosciutto.

Apple-Onion Tarts

These sweet and savory apple-onion tarts have a rosemary-infused, parsnip sweetened crust. Cut them into slices, and they are an elegant start to a special fall meal.

Gruyère, Anchovy, and Olive Straws

Crunchy and buttery, these puff pastry straws are wonderful with a glass of crisp sparkling wine or cider. There are three different ways to flavor them: Gruyère, anchovy, or olive.

Roasted-Carrot-and-Beet Tart

This stunning and savory tart celebrates the time in between summer and winter with sweet roasted vegetables, fragrant cilantro, and warm toasted spices.

Crudités With Miso-Yogurt Dip

Purple carrots and potatoes, red cabbage, and black radishes give this crudité platter a vibe that's perfect for Halloween—or anytime you feel like taking a departure from the usual orange carrots and pale green celery.

Bacon-Wrapped Brussels Sprouts

It's hard to go wrong when you wrap anything in bacon, and roasted Brussels sprouts are no exception. They're delightful with a zingy mustard dipping sauce.

Savory Pumpkin Puffs

If you're hosting a fall party, this is a fun and festive hors d'oeuvre. Cut store-bought puff pastry into small pumpkin shapes, then fill with grated Gruyère and Parmesan cheeses and Dijon mustard.

Warm Fennel-and-Parmesan Dip

In season during fall and winter, fennel takes especially well to roasting, so its sharp notes soften and sweeten. This warm, golden dip uses Parmesan cheese to season caramelized fennel and garlic.

Beet, Cheddar, and Apple Tarts

Thinly sliced beets add beautiful color to these small tarts, which are just the right size for appetizers. And using store-bought puff pastry for the rounds cuts down on prep time considerably.