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Whet your appetite for the season by utilizing fall’s signature flavors to create fresh bites that are sure to delight. Whether you’re hosting a casual get-together or a fancy dinner party, this collection of autumnal appetizers has all the best pre-meal noshes, incorporating seasonal offerings such as butternut squash, wild mushrooms, pecans, apples, warm spices, and more, From cranberry-glazed meatballs to caramelized brussels sprouts and grilled figs, keep your menu timely and tasty with these fantastic fall starters.
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Squash Fondue
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
A hollowed-out acorn squash is filled with melty Comté and Gruyère cheeses and served alongside crudités, cornichons, toasts, and grapes in this colorful appetizer from 2023 F&W Best New Chef Amanda Shulman.
Zeytoon Parvardeh (Green Olive, Walnut, and Pomegranate Dip)
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Buttery Castelvetrano olives, meaty walnuts, and tangy pomegranate arils pack this Persian dip from cookbook author Louisa Shafia with varying flavors and textures.
Crispy Oven-Fried Brussels Sprouts
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
With their crisp, caramelized edges and tender centers, these tasty brussels sprouts make a terrific appetizer served alongside any easy sun-dried tomato aïoli for dipping — no frying required.
Grape, Walnut, and Labneh Crostini with Spicy Honey
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
Roast red seedless grapes to top toasted sourdough slices along with creamy and tart labneh, toasted walnuts, and a drizzle of hot honey, for this effortlessly elegant appetizer.
Bacon-Wrapped Dates
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali
At once chewy, crispy, sweet, savory, and smoky, these bacon-wrapped dates hit all the right notes to satisfy your guests in a single bite. Plump and tender Medjool dates are stuffed with a mixture of blue cheese and cream cheese; a toasted walnut stands in for the pit. Feel free to experiment with other cheese-nut combinations.
Kabocha Squash Fritters with Yuzu-Garlic Dipping Sauce
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Soft, warm, creamy winter squash meets cheese inside these panko-crusted fritters. A citrusy yuzu dipping sauce lifts the flavors.
Baked Brie with Spiced Pears and Cherries
In this timeless appetizer, spiced fruits and nuts rest atop Brie inside a golden, crisp shell of puff pastry. A final drizzle of honey and sprinkle of flaky sea salt enhance all the sweet and savory flavors.
Chipotle-Cranberry-Glazed Turkey Meatballs
Cookbook author Carrie Schloss seasons turkey meatballs with cumin, ancho chile powder, and smoked paprika, pops them in the oven, then submerges the baked meatballs in a chipotle-cranberry glaze made from orange-infused cranberry sauce.
Winter Squash and Shallot Tart
Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Heather Chadduck Hillegas
When fall is in full swing, this is the appetizer to serve. Fresh, peppery arugula tops a rich filling of sweet butternut squash, savory shallots, gooey Gruyère and Fontina cheese, and bright lemon zest on a flaky puff pastry base.
Classic Cheese Ball with Spiced Pecans
Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke
Spiced toasted pecans bring new flavors to the classic party-perfect cheese ball with notes of maple syrup and smoked paprika.
Acorn Squash Saltimbocca
Acorn squash stands in for veal in this bold, earthy appetizer that’s terrific for fall entertaining. Brown butter-drizzled prosciutto whispers of sage and caramelized sweetness.
Mushroom Toasts with Délice de Bourgogne
In this savory, indulgent appetizer, robustly flavored and ultra-creamy Délice de Bourgogne cheese rests with pan-roasted wild mushrooms and fresh herbs atop crisped brioche toasts.
Grilled Figs with Ham, Walnuts, and Mint Cream
For this riff on devils on horseback, chef Frank Stitt stuffs ripe figs with walnuts, wraps them in country ham, and kisses them on the grill before serving with a minty, lemony cream.
Spiced Sweet Potato Tater Tots
Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco
These homemade tater tots are easy to prepare: Simply parboil your sweet potato, then grate, mix, form, and fry. (Freezing the tots before frying helps them hold their shape.) Recipe developer Anna Theoktisto suggests serving this fun appetizer with mustard or aïoli.
Butternut Squash and Sage Wontons
Hospitality expert Jill Donenfeld fills store-bought wonton wrappers with mashed butternut squash and roasted garlic for an easy make-ahead appetizer. Steam the wontons a couple days in advance, then sauté them until crispy right before serving.
Za’atar-Spiced Beet Dip with Goat Cheese and Hazelnuts
Antonis Achilleos
Baked beets bring vibrant color to Yotam Ottolenghi’s luscious puree of yogurt, garlic, chiles, maple syrup, and fragrant za’atar. Scatter it with chopped hazelnuts, thinly sliced scallions, and crumbles of goat cheese, then serve with warmed bread for an irresistible party dip or your new favorite at-home appetizer.
Sausage and Apple Stuffing Bites
For these fun little hors d’oeuvres, balls of stuffing are made with sweet Italian sausage, homemade croutons, and Granny Smith apple then packed into muffin cups and baked until golden.
Warm Camembert with Wild Mushroom Fricassee
This baked appetizer from chef Daniel Boulud contrasts warm gooey cheese with crunchy walnuts, wild mushrooms, and fresh herbs. Ready in just 30 minutes, it tastes like a dish that took much longer.
Jodie Kautzmann
2025-10-07 14:57:00