14 Holiday Appetizers That Will Disappear Before You Know It

Holiday parties are basically a parade of delicious finger foods, and these are the ones everyone grabs first. We’re talking crispy, gooey, creamy, tangy—little bites that make people hover by the platter like it’s their job. Want your spread to be the one folks won’t stop talking about? These 14 crowd-pleasers are fast, festive, and dangerously snackable.

From melty brie and crispy prosciutto to punchy crostini and bite-sized meatballs, you’ll find a mix of classics with clever twists and a few bold, new flavors. Let’s get into the good stuff.

1. Crispy Prosciutto-Wrapped Dates With Hot Honey Drizzle

These are salty-sweet-chewy bites that somehow vanish before you can blink. The prosciutto crisps up, the dates go caramel-soft, and the hot honey ties it all together with a little heat. Serve them warm and watch your platter clear itself.

Ingredients:

• 24 Medjool dates, pitted
• 4 oz goat cheese (or soft blue cheese), softened
• 12 thin slices prosciutto, halved lengthwise
• 2 tbsp olive oil
• 2 tbsp hot honey (or regular honey + pinch of red pepper flakes)
• Fresh thyme leaves, for garnish (optional)
• Fresh cracked black pepper

Instructions:

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
2. Stuff each date with 1 to 2 teaspoons goat cheese. Press closed.
3. Wrap each date with a strip of prosciutto and place seam-side down on the sheet. Brush lightly with olive oil.
4. Bake 10–12 minutes until prosciutto is crisp and cheese is melty.
5. Drizzle with hot honey, sprinkle with thyme and black pepper. Serve warm.

Pro tip: Add a toasted almond inside the date for crunch. For a more savory vibe, swap goat cheese for a smear of whipped feta.

2. Baked Brie With Cranberry-Orange Jam and Pistachio Crunch

This is the cheese wheel that gets demolished. The creamy brie is baked until molten, then topped with a bright cranberry-orange jam and salty pistachios. It’s festive, gorgeous, and ridiculously easy.

Ingredients:

• 1 wheel brie (8–12 oz)
• 1 cup fresh or frozen cranberries
• 1/3 cup sugar
• Zest and juice of 1 orange
• 1 tbsp water
• 1/3 cup shelled pistachios, roughly chopped
• 1 tbsp honey
• Crackers, crostini, or sliced baguette, for serving

Instructions:

1. Preheat oven to 375°F (190°C). Place brie on a small parchment-lined tray.
2. Make the jam: In a small saucepan, combine cranberries, sugar, orange zest and juice, and water. Simmer 8–10 minutes, stirring, until thickened. Cool slightly.
3. Bake brie 10 minutes, until soft to the touch.
4. Top with warm cranberry jam, honey drizzle, and chopped pistachios. Serve immediately with crackers.

Variation: Wrap the brie in puff pastry for extra drama. Brush with egg wash and bake 20–25 minutes until golden and puffed.

3. Garlicky Shrimp Scampi Skewers With Lemon Gremolata

This is your elegant-but-fast appetizer that screams “holiday” without screaming “effort.” Juicy shrimp get a quick sear in garlicky butter and a bright lemon-parsley topping. Put out at least two platters—trust me.

Ingredients:

• 1 1/2 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 garlic cloves, finely minced
• 1/2 tsp red pepper flakes (optional)
• 1 lemon, zest and juice divided
• 1/4 cup fresh parsley, finely chopped
• Salt and black pepper
• Lemon wedges, to serve
• Skewers (short cocktail skewers work great)

Instructions:

1. Pat shrimp dry and season with salt and pepper.
2. In a large skillet, heat butter and oil over medium-high. Add garlic and red pepper flakes; cook 30 seconds.
3. Add shrimp in a single layer; cook 1–2 minutes per side until pink and opaque. Finish with lemon juice.
4. Mix parsley with lemon zest. Skewer shrimp and sprinkle generously with the gremolata.
5. Serve warm with lemon wedges.

Make-ahead tip: Cook shrimp just shy of done, cool, then rewarm 1 minute in the skillet before serving. Add gremolata right before it hits the platter.

4. Whipped Feta With Roasted Red Peppers and Herb Oil

Every party needs a creamy dip, and this one is smooth, tangy, and bold. Whipped feta gets topped with sweet roasted peppers and a garlicky herb oil you’ll want to drizzle on everything. Scoop it up with warm pita or crunchy veggies.

Ingredients:

• 8 oz feta cheese, crumbled
• 4 oz cream cheese, softened
• 2 tbsp Greek yogurt
• 1 roasted red pepper, chopped (from a jar is fine)
• 1/4 cup extra-virgin olive oil
• 1 small garlic clove, grated
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp lemon zest + 1 tsp lemon juice
• Black pepper and a pinch of crushed red pepper
• Pita, crostini, or veggies, for serving

Instructions:

1. In a food processor, blend feta, cream cheese, and yogurt until smooth and fluffy, 1–2 minutes.
2. In a small bowl, combine olive oil, garlic, dill, parsley, lemon zest and juice, black pepper, and red pepper flakes.
3. Spread whipped feta in a shallow bowl. Top with chopped roasted pepper and spoon over herb oil.
4. Serve with warm pita, crostini, or crunchy vegetables.

Upgrade it: Add chopped olives or a sprinkle of toasted pine nuts. For extra zing, swirl in a spoonful of harissa or Calabrian chili paste.

5. Mini Brie and Caramelized Onion Tarts With Thyme

These flaky, buttery bites are pure comfort. Sweet caramelized onions meet gooey brie in crisp puff pastry shells. They’re bite-sized but full-on luxurious.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 tbsp butter
• 2 large yellow onions, thinly sliced
• 1 tsp sugar
• 1 tsp balsamic vinegar
• 1 wheel brie, cut into small cubes (about 6–8 oz)
• Fresh thyme leaves
• Salt and black pepper
• 1 egg, beaten (for egg wash)
• Flaky salt (optional)

Instructions:

1. Caramelize onions: In a skillet over medium-low, melt butter. Add onions, pinch of salt, and sugar. Cook 25–30 minutes, stirring occasionally, until deep golden. Stir in balsamic; cool.
2. Preheat oven to 400°F (205°C). Cut puff pastry into 24 squares and press into a mini muffin tin. Brush edges with egg wash.
3. Fill each with a spoonful of onions and a cube of brie. Top with thyme and black pepper.
4. Bake 12–15 minutes until puffed and golden. Sprinkle with flaky salt if using. Serve warm.

Make-ahead: Caramelize onions up to 3 days ahead. You can assemble and freeze unbaked tarts; bake from frozen, adding 3–4 extra minutes.

6. Honey-Soy Sticky Cocktail Meatballs With Scallions and Sesame

Everyone loves a saucy meatball. These are juicy, glossy, and slightly sweet with a savory kick. They’re perfect on toothpicks and go fast, so double the batch if you’ve got a hungry crowd.

Ingredients:

• 1 lb ground beef
• 1/2 lb ground pork
• 1 egg
• 1/2 cup panko breadcrumbs
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 2 tbsp neutral oil (for searing)
• 1/3 cup honey
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sriracha (optional)
• 2 tsp cornstarch + 2 tsp water (slurry)
• Sliced scallions and toasted sesame seeds, for garnish

Instructions:

1. In a bowl, mix beef, pork, egg, panko, garlic, ginger, soy, sesame oil, and pepper. Form into 1-inch meatballs.
2. Heat oil in a skillet over medium-high. Sear meatballs on all sides until browned and nearly cooked through, about 6–8 minutes.
3. Whisk honey, soy, rice vinegar, and sriracha. Pour into skillet. Simmer 2–3 minutes.
4. Stir in cornstarch slurry; cook 1–2 minutes until sauce is thick and glossy.
5. Top with scallions and sesame. Serve in a warm bowl with toothpicks.

Shortcut: Use frozen plain meatballs and just make the sauce. For a party-friendly twist, keep them warm in a slow cooker on low.

7. Smoked Salmon Cucumber Rounds With Herbed Cream

Light, fresh, and elegant—these are a welcome break from richer bites. Crisp cucumber, silky salmon, and a lemony herb cream make the perfect trio. They’re easy to assemble and look fancy without trying too hard.

Ingredients:

• 1 English cucumber, sliced into 1/2-inch rounds
• 6 oz smoked salmon, cut into small ribbons
• 4 oz cream cheese, softened
• 2 tbsp sour cream or Greek yogurt
• 1 tbsp lemon juice + 1/2 tsp zest
• 1 tbsp fresh dill, minced
• 1 tbsp chives, minced
• Black pepper
• Everything bagel seasoning (optional)
• Lemon wedges, for serving

Instructions:

1. Mix cream cheese, sour cream, lemon juice and zest, dill, chives, and black pepper until smooth.
2. Pat cucumber rounds dry. Pipe or dollop a teaspoon of herbed cream on each.
3. Top with smoked salmon ribbons. Sprinkle with everything seasoning if you like.
4. Serve chilled with lemon wedges.

Make-ahead: Mix the cream up to 2 days ahead. Assemble within 1 hour of serving to keep cucumbers crisp.

8. Cheesy Pull-Apart Garlic Bread Wreath

Is it a centerpiece or an appetizer? Both. This golden wreath pulls apart into cheesy, garlicky bites everyone can grab as they pass by. It’s festive, buttery, and impossible to resist.

Ingredients:

• 2 cans refrigerated pizza dough or biscuit dough
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 4 tbsp butter, melted
• 3 garlic cloves, finely minced
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• Marinara or warm pizza sauce, for dipping

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Place a small oven-safe ramekin in the center to help form the wreath.
2. Cut dough into 1.5-inch pieces. Toss in a bowl with mozzarella, Parmesan, butter, garlic, olive oil, parsley, Italian seasoning, and red pepper flakes.
3. Arrange coated dough pieces around the ramekin in a ring, piling slightly.
4. Bake 22–28 minutes until puffed and deep golden. Remove ramekin and fill with warm marinara.

Serve hot and let people tear off pieces. Extra credit: Brush with more melted butter and sprinkle with flaky salt right out of the oven.

9. Maple-Sriracha Bacon-Wrapped Brussels Sprouts

Even brussels sprout skeptics go for these. They’re smoky, sticky, and a little spicy—like candy with a savory streak. Plus, they look adorable on a platter with toothpicks.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved if large
• 12 slices thin-cut bacon, halved
• 2 tbsp maple syrup
• 1–2 tbsp sriracha (to taste)
• 1 tbsp soy sauce
• Fresh cracked black pepper
• Toothpicks

Instructions:

1. Preheat oven to 400°F (205°C). Line a baking sheet with foil and top with a rack.
2. Par-cook sprouts in salted boiling water 3 minutes; drain and pat dry.
3. Wrap each sprout with a half slice of bacon and secure with a toothpick.
4. Mix maple, sriracha, and soy. Brush over wrapped sprouts. Sprinkle with black pepper.
5. Bake 20–25 minutes, turning once, until bacon is crisp and sprouts are tender. Brush with extra glaze before serving.

Variation: Use chili crisp instead of sriracha for a crunchy, spicy finish. A squeeze of lime at the end brightens everything.

10. Cranberry Brie Phyllo Cups With Rosemary

Three bites of flaky, gooey, tart perfection. Store-bought phyllo shells make these ridiculously easy, and the pop of cranberry plus rosemary feels very holiday. They’re the first thing gone at any cocktail party.

Ingredients:

• 24 mini phyllo shells
• 8 oz brie, cubed into 1/2-inch pieces
• 1/2 cup cranberry sauce (store-bought or leftover)
• 1 tsp finely chopped fresh rosemary
• 1 tbsp honey (optional)
• Fresh cracked black pepper

Instructions:

1. Preheat oven to 350°F (175°C). Arrange phyllo shells on a baking sheet.
2. Place a cube of brie in each shell. Top with 1 teaspoon cranberry sauce.
3. Sprinkle with rosemary and a little black pepper. Drizzle with honey if desired.
4. Bake 8–10 minutes until the brie is melted and shells are crisp. Serve warm.

Tip: Swap cranberry for fig jam or apricot preserves. Add a pecan half for crunch.

11. Roasted Grape and Ricotta Crostini With Balsamic Glaze

These crostini taste like a cheese board in one bite. Roasting grapes makes them jammy and sweet, which pairs beautifully with creamy ricotta and a tangy drizzle. They’re easy to batch and delightfully unexpected.

Ingredients:

• 1 baguette, sliced into 1/2-inch rounds
• 2 cups seedless red grapes
• 2 tbsp olive oil, divided
• Salt and black pepper
• 1 1/2 cups whole-milk ricotta
• 1 tsp lemon zest
• 1 tsp honey
• Balsamic glaze, for drizzling
• Fresh thyme leaves, for garnish

Instructions:

1. Preheat oven to 400°F (205°C). Toss grapes with 1 tbsp olive oil, salt, and pepper. Roast on a sheet pan 15–18 minutes until blistered and juicy.
2. Brush baguette slices with remaining olive oil. Toast in the oven 5–7 minutes until golden.
3. Mix ricotta with lemon zest, honey, salt, and pepper. Spread on toasts.
4. Spoon warm grapes over ricotta. Drizzle with balsamic glaze and scatter thyme.

Make it savory: Add a smear of whipped goat cheese instead of ricotta and top with cracked black pepper and flaky salt.

12. Spinach-Artichoke Stuffed Mushrooms With Parmesan Crust

Stuffed mushrooms, but make it spinach-artichoke dip. They’re creamy and garlicky with golden tops and juicy mushroom caps underneath. One tray won’t be enough—plan accordingly.

Ingredients:

• 24 cremini mushrooms, stems removed
• 1 tbsp olive oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 4 oz cream cheese, softened
• 1/2 cup sour cream
• 1 cup chopped spinach (fresh or thawed frozen, squeezed dry)
• 1/2 cup chopped marinated artichoke hearts, drained
• 1/2 cup shredded mozzarella
• 1/3 cup grated Parmesan, plus more for topping
• 1/4 tsp red pepper flakes
• Salt and black pepper
• Parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F (190°C). Place mushroom caps on a lined sheet, cavity up.
2. In a skillet, heat olive oil over medium. Sauté shallot and garlic 2–3 minutes until soft.
3. In a bowl, mix cream cheese, sour cream, spinach, artichokes, mozzarella, Parmesan, red pepper flakes, and sautéed aromatics. Season with salt and pepper.
4. Stuff each mushroom generously. Top with a pinch of Parmesan.
5. Bake 18–22 minutes until tops are golden and mushrooms tender. Garnish with parsley.

Tip: Use larger portobello caps for a knife-and-fork appetizer. Add chopped bacon for a smoky twist.

13. Fig and Prosciutto Flatbread With Arugula and Balsamic

Flatbreads are party MVPs—easy to slice, easy to share, and packed with flavor. This one hits salty, sweet, peppery, and creamy all in one bite. It’s classy but still comfort food at heart.

Ingredients:

• 2 flatbreads or naan
• 1/2 cup fig jam
• 6 oz fresh mozzarella, sliced or torn
• 4–6 slices prosciutto, torn
• 1 cup arugula
• 2 tbsp balsamic glaze
• Olive oil, for brushing
• Black pepper

Instructions:

1. Preheat oven to 425°F (220°C). Brush flatbreads with olive oil and bake 3–4 minutes to crisp slightly.
2. Spread with fig jam. Top with mozzarella and prosciutto.
3. Bake 8–10 minutes until cheese is bubbly and edges crisp.
4. Top with arugula, drizzle with balsamic glaze, and finish with black pepper. Slice into squares.

Variation: Swap fig jam for caramelized onions and add crumbled gorgonzola for a richer, savory version.

14. Spiced Pomegranate Meatball Lettuce Cups

Fresh, colorful, and a little unexpected, these bite-sized lettuce cups pack sweet-tart pomegranate with warmly spiced meatballs. They’re light enough to keep the party going but bold enough to stand out on a crowded table.

Ingredients:

• 1 lb ground lamb or beef
• 1/3 cup breadcrumbs
• 1 egg
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• 1 tsp kosher salt + black pepper
• 2 tbsp olive oil
• 1/2 cup pomegranate juice
• 2 tbsp pomegranate molasses (or 1 tbsp balsamic + 1 tbsp honey)
• 1 tbsp honey
• 1 tsp lemon juice
• Butter or little gem lettuce leaves
• 1/2 cup pomegranate arils
• 2 tbsp chopped mint
• 2 tbsp chopped parsley
• Plain yogurt or labneh, for serving (optional)

Instructions:

1. Combine meat, breadcrumbs, egg, garlic, cumin, coriander, paprika, cinnamon, salt, and pepper. Form 1-inch meatballs.
2. Heat olive oil in a skillet over medium-high. Sear meatballs 6–8 minutes, turning, until browned and cooked through.
3. Whisk pomegranate juice, molasses, honey, and lemon juice. Pour into skillet; simmer 2–3 minutes until glossy and slightly reduced.
4. Arrange lettuce leaves on a platter. Add a small dollop of yogurt, a meatball, and spoon over sauce.
5. Top with pomegranate arils, mint, and parsley. Serve immediately.

Shortcut: Bake meatballs at 400°F (205°C) for 12–14 minutes, then toss in the warm glaze. For extra heat, add a pinch of Aleppo pepper.

Party Tips for Maximum Appetizer Wins

• Balance the board: Include something creamy, something crunchy, something fresh, and something hot.
• Stagger the bake: Prep multiple trays and rotate every 10–15 minutes so fresh bites keep hitting the table.
• Label lightly: A tiny card with key ingredients helps guests (and avoids the “is this spicy?” chorus).
• Garnish game: Fresh herbs, citrus zest, flaky salt, and a drizzle of good olive oil make everything look pro.

Ready to become everyone’s favorite host? Pick a few of these appetizers, pour something bubbly, and let the platters do the talking. Seriously—make extra. These 14 holiday appetizers disappear first for a reason.