14 Easy Thanksgiving Appetizers to Start the Feast

Kick off your holiday feast with bites that disappear before the turkey is even carved. These Thanksgiving appetizers are easy to make ahead, beautiful on a platter, and built to keep hungry guests happy while the main event finishes in the oven.

Below you’ll find 14 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Cranberry Brie Bites

Golden puff pastry cups filled with melty brie and tangy cranberry sauce.

Ingredients

• 1 sheet puff pastry, thawed
• 1 small wheel brie (8 oz)
• 1/2 cup cranberry sauce
• 2 tbsp chopped pecans
• 1 tbsp honey
• 1 egg, beaten with 1 tbsp water

Instructions

1. Preheat the oven to 375°F and line a mini muffin tin with 24 small parchment cups.
2. Roll the puff pastry to 1/8-inch thickness and cut into 24 squares.
3. Press one square into each muffin cup and brush the edges with egg wash.
4. Cut the brie into 24 small cubes and place one in each cup.
5. Spoon 1 teaspoon of cranberry sauce over the brie and sprinkle with pecans.
6. Drizzle lightly with honey and bake 12 to 15 minutes until puffed and golden.

2. Sweet Potato Rounds with Goat Cheese

Roasted sweet potato coins topped with whipped goat cheese and candied pecans.

Ingredients

• 2 large sweet potatoes, sliced 1/2-inch thick
• 4 oz goat cheese, softened
• 2 tbsp cream cheese
• 1/3 cup candied pecans, chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1 tsp honey

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment.
2. Toss the sweet potato rounds with olive oil and salt; spread in a single layer.
3. Roast 22 to 25 minutes, flipping once, until caramelized at the edges.
4. Beat the goat cheese with cream cheese and honey until fluffy.
5. Spread a dollop of the cheese mixture on each warm round.
6. Top with candied pecans and serve warm.

3. Maple Bacon-Wrapped Dates

Chewy dates stuffed with blue cheese and wrapped in crisp maple bacon.

Ingredients

• 20 Medjool dates, pitted
• 4 oz blue cheese
• 10 slices bacon, halved
• 2 tbsp maple syrup
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400°F and set a wire rack over a baking sheet.
2. Stuff each date with a small chunk of blue cheese.
3. Wrap each date with a half slice of bacon and secure with a toothpick.
4. Brush with maple syrup and sprinkle with black pepper.
5. Bake 18 to 20 minutes, turning once, until the bacon is crisp.
6. Rest 5 minutes before serving warm.

4. Butternut Squash Soup Shooters

Silky roasted squash soup served in shot glasses with a sage crisp.

Ingredients

• 1 butternut squash, peeled and cubed
• 1 onion, quartered
• 3 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp salt
• 12 fresh sage leaves

Instructions

1. Preheat the oven to 400°F and toss the squash and onion with olive oil and salt.
2. Roast 30 minutes until deeply caramelized at the edges.
3. Blend the roasted vegetables with the broth until completely smooth.
4. Simmer 5 minutes, then stir in the cream.
5. Fry the sage leaves in hot oil for 30 seconds until crisp.
6. Pour the soup into shot glasses and top each with a sage leaf.

5. Turkey and Cranberry Meatballs

Juicy turkey meatballs glazed in a sweet-tangy cranberry sauce.

Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1 egg
• 1/2 tsp salt
• 1/2 tsp poultry seasoning
• 1 cup cranberry sauce
• 1/2 cup barbecue sauce
• 2 tbsp orange juice

Instructions

1. Preheat the oven to 400°F and line a baking sheet with foil.
2. Mix the turkey, breadcrumbs, egg, salt, and poultry seasoning gently.
3. Roll into 20 small meatballs and place on the baking sheet.
4. Bake 16 to 18 minutes until cooked through.
5. Simmer the cranberry sauce, barbecue sauce, and orange juice for 5 minutes.
6. Toss the meatballs in the glaze and serve with toothpicks.

6. Caramelized Onion and Gruyere Tartlets

Buttery pastry shells filled with sweet onions and nutty melted Gruyere.

Ingredients

• 24 mini phyllo shells
• 2 large onions, thinly sliced
• 2 tbsp butter
• 1 tsp brown sugar
• 1 cup shredded Gruyere
• 1 tbsp fresh thyme leaves
• 1/4 tsp salt

Instructions

1. Melt the butter in a skillet over medium-low heat.
2. Add the onions, salt, and brown sugar; cook 25 minutes, stirring often, until deep golden.
3. Preheat the oven to 350°F and arrange the phyllo shells on a baking sheet.
4. Fill each shell with caramelized onions.
5. Top with Gruyere and thyme leaves.
6. Bake 8 to 10 minutes until the cheese is bubbly.

7. Spiced Roasted Nuts Trio

Warm almonds, pecans, and cashews tossed in maple and holiday spices.

Ingredients

• 1 cup almonds
• 1 cup pecans
• 1 cup cashews
• 3 tbsp maple syrup
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1 tsp flaky salt

Instructions

1. Preheat the oven to 325°F and line a baking sheet with parchment.
2. Whisk the maple syrup, olive oil, paprika, and cinnamon.
3. Toss the nuts in the mixture until evenly coated.
4. Spread in a single layer on the baking sheet.
5. Roast 18 to 20 minutes, stirring halfway, until fragrant.
6. Sprinkle with flaky salt and cool before serving.

8. Apple Cheddar Crostini with Honey

Crisp toasts layered with sharp cheddar, apple slices, and honey.

Ingredients

• 1 baguette, sliced 1/2-inch thick
• 8 oz sharp cheddar, sliced thin
• 1 Honeycrisp apple, thinly sliced
• 3 tbsp honey
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves

Instructions

1. Preheat the oven to 400°F and brush the baguette slices with olive oil.
2. Toast 6 to 8 minutes until golden at the edges.
3. Top each toast with a slice of cheddar.
4. Return to the oven 3 minutes until the cheese melts.
5. Fan two apple slices over each crostini.
6. Drizzle with honey and sprinkle with thyme.

9. Pumpkin Hummus with Pita Chips

Creamy pumpkin hummus with warm spices, served with homemade pita chips.

Ingredients

• 1 can (15 oz) chickpeas, drained
• 1 cup pumpkin puree
• 3 tbsp tahini
• 2 tbsp olive oil
• 1 lemon, juiced
• 1 tsp cumin
• 1/2 tsp cinnamon
• 4 pita breads, cut into wedges

Instructions

1. Preheat the oven to 375°F and brush the pita wedges with olive oil and salt.
2. Bake the pita 8 to 10 minutes until crisp; set aside.
3. Blend the chickpeas, pumpkin, tahini, lemon juice, and spices until silky.
4. Stream in the olive oil while blending until creamy.
5. Season with salt and a pinch more cinnamon.
6. Serve in a bowl with a swirl of olive oil and the warm pita chips.

10. Pear and Prosciutto Skewers

Juicy pear, salty prosciutto, and mozzarella on elegant little skewers.

Ingredients

• 2 ripe pears, cut into chunks
• 8 oz fresh mozzarella balls
• 6 slices prosciutto, torn
• 12 small skewers
• 1 tbsp balsamic glaze
• 6 basil leaves, torn

Instructions

1. Thread one pear chunk onto each skewer.
2. Wrap a small piece of prosciutto around a mozzarella ball.
3. Add the wrapped mozzarella to the skewer.
4. Repeat until all 12 skewers are assembled.
5. Drizzle with balsamic glaze.
6. Scatter with torn basil and serve chilled.

11. Sausage Stuffing Bites

All the flavors of classic stuffing baked into poppable muffin bites.

Ingredients

• 1 lb breakfast sausage
• 6 cups cubed day-old bread
• 1 onion, diced
• 2 celery stalks, diced
• 2 eggs, beaten
• 1 cup chicken broth
• 1 tsp poultry seasoning
• 1/2 tsp salt

Instructions

1. Preheat the oven to 375°F and grease a 24-cup mini muffin tin.
2. Brown the sausage in a skillet, breaking it into crumbles.
3. Add the onion and celery; cook 5 minutes until softened.
4. Toss with the bread cubes, poultry seasoning, and salt.
5. Stir in the eggs and broth until the bread is moistened.
6. Pack into the muffin cups and bake 18 to 20 minutes until crisp and golden.

12. Roasted Garlic White Bean Dip

Velvety white bean dip with sweet roasted garlic and rosemary oil.

Ingredients

• 1 head garlic
• 2 cans (15 oz) white beans, drained
• 1/3 cup olive oil
• 2 tbsp lemon juice
• 1 tsp fresh rosemary, minced
• 3/4 tsp salt
• Crackers and crudites, for serving

Instructions

1. Preheat the oven to 400°F; wrap the garlic head in foil with a drizzle of oil.
2. Roast 35 minutes until the cloves are soft and golden.
3. Squeeze the roasted cloves into a food processor.
4. Add the beans, lemon juice, and salt; blend until smooth.
5. Stream in the olive oil until creamy and light.
6. Serve topped with rosemary and a swirl of olive oil.

13. Mini Cornbread Muffins with Honey Butter

Tender golden cornbread minis slathered with sweet honey butter.

Ingredients

• 1 cup cornmeal
• 1 cup flour
• 1/3 cup sugar
• 1 tbsp baking powder
• 1 cup milk
• 1/3 cup melted butter
• 1 egg
• 4 tbsp soft butter plus 2 tbsp honey, for serving

Instructions

1. Preheat the oven to 400°F and grease a 24-cup mini muffin tin.
2. Whisk the cornmeal, flour, sugar, and baking powder.
3. Whisk the milk, melted butter, and egg in a separate bowl.
4. Stir the wet ingredients into the dry just until combined.
5. Fill each cup two-thirds full.
6. Bake 10 to 12 minutes until golden; serve with honey butter.

14. Cranberry BBQ Cocktail Meatballs

Three-ingredient slow cooker meatballs in a glossy cranberry barbecue glaze.

Ingredients

• 1 bag (32 oz) frozen meatballs
• 1 can (14 oz) jellied cranberry sauce
• 1 cup barbecue sauce
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• 1/2 tsp garlic powder

Instructions

1. Add the frozen meatballs to a slow cooker.
2. Whisk the cranberry sauce, barbecue sauce, brown sugar, Worcestershire, and garlic powder.
3. Pour the sauce over the meatballs and stir to coat.
4. Cook on LOW for 3 to 4 hours until heated through.
5. Stir once halfway through to recoat.
6. Serve warm straight from the slow cooker with toothpicks.