28 Hors d'Oeuvres That Hosts Can Make Ahead

Gougères with Smoked Salmon, Caviar, and Prosciutto

These cheesy puffs look fancy but come together in minutes to make any snack feel like an occasion. We topped ours with slivers of prosciutto and smoked salmon and dollops of caviar and crème fraîche.

Once the dough for the base is ready, you can freeze the mounds to have on-hand for a last-minute cocktail party or snack situation (frozen gougères can bake straight from the freezer; they will need an extra minute or two in the oven). 

Green Peppercorn-Marinated Feta

Marinating cubed feta is a low-effort move with big-flavor results. Pair it with crackers and fruit to anchor your cheese board. Feta's slightly airy texture makes it perfect for soaking up bold flavors such as these briny, piquant peppercorns. It can be prepared a day ahead and refrigerated.

Pimiento Cheese and Bacon Crostini

There’s nothing more indulgent than melted and browned pimiento cheese topped with crispy bacon. You can make this spread up to three days ahead by hand or using a stand mixer or food processor.

Fancy Clam Dip

This classic white clam dip ⁠— filled with cream cheese, crème fraîche, and, of course, canned clams ⁠— is salty, cheesy, and craveable. Some generous splashes of hot sauce and plenty of fresh dill add brightness and cut through the rich, indulgent dip.

Deviled Egg Crisps

Missy Robbins, chef at Lilia in Brooklyn, makes a deviled egg toast that's topped with bottarga. This riff from F&W culinary director at large Justin Chapple, served on crisp artisan crackers, is topped with smoky-sweet Urfa biber and shaved jalapeño. It can be made and refrigerated one day ahead.

Smoked Trout Toasts

These crispy fried toasts from Evan Bloom of Wise Sons Jewish Delicatessen in San Francisco are spread with a wonderfully creamy smoked trout salad and coated in a generous layer of sesame seeds. The trout mixture can be made up to three days in advance and stored in an airtight container in the refrigerator.

Green Curry Deviled Eggs

This deviled eggs recipe from F&W Tester Liz Mervosh uses store-bought green curry paste with freshly toasted aromatics to breathe new life into an old favorite in an hour. These can be made and refrigerated up to 3 days ahead.

Carrots en Croûte

Wrap curry-and honey-roasted carrots in flaky puff pastry and refrigerate overnight before baking to serve with sour cream.

Spicy Lamb Meatballs with Green Goddess Dip

Inspired by merguez, a North African lamb sausage, these meatballs are loaded with cumin, garlic, and paprika for the ideal one-bite nosh. Harissa gives them a fiery heat that's tempered by the herby dip, and you can make the meatballs with ground beef or a plant-based meat alternative, such as Impossible. Once you make the meatballs, you can freeze them for up to a month before thawing and baking.

Mushroom Conserva

Marinated in a blend of Champagne vinegar, olive oil, toasted fennel seeds, garlic, and thyme, these tender mushrooms are a winning appetizer waiting to happen. Spoon them over ricotta-topped toast or gooey baked Brie, or add them to a cheese board with plenty of crusty bread for sopping.

Spinach Maria

Spinach Maria is made with lots of spinach, Monterey Jack cheese, and crushed red pepper. The cheese sauce is rich with warmth from the cayenne and nutmeg, and the extra layer of melted cheese on top makes it perfectly indulgent. You can prepare it pre-party and store it in the fridge, then bake the dip off as guests arrive (though it may require a few extra minutes in the oven).

Thai-Style Shrimp Cocktail

Chef Kris Yenbamroong of Night + Market invites a quick garlic aïoli and super-spicy fish sauce–based dip to the shrimp cocktail party. The aioli can be refrigerated in an airtight container for up to three days; nam jim seafood sauce can be refrigerated in an airtight container for up to one week, so all you need day of is the shrimp.

Muhammara (Roasted Red Pepper and Walnut Dip)

Smooth, thick, and layered with flavor, this mildly spicy dip of roasted red bell peppers and toasted walnuts is thickened with finely ground crispy breadsticks. It can be made ahead and refrigerated for up to three days.

Tuna-Avocado Ceviche with Salsa Macha

Salsa macha is the kind of condiment that stops you in your tracks and as soon you taste it, and you can make the salsa ahead of time, and stir it together with the remaining ingredients (cucumber, onion, avocado, lime juice, and cilantro) just before serving.

Crudités and Fermented Soybean Dip

For her Crudités and Fermented Soybean Dip, 2018 F&W Best New Chef Katianna Hong keeps it simple, pairing just-picked vegetables with a thick, tangy soy dip. This starter is the perfect way to show off whatever fresh vegetables you can get your hands on.

Quick Buckwheat Blini

Called oladyi or blinchiki (the diminutive of blini), these mini blini get their nutty flavor from buckwheat flour. They can be stored in an airtight container overnight; serve warm or at room temperature.

Black Olive Tapenade with Figs and Mint

What makes this tapenade from chef Jacques Pépin special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh, and tangy notes from the dried figs, mint, and capers.

Caramelized Onion Dip

For our version of this classic dip, sliced onions are first caramelized in pure butter, then stirred into a tangy mixture of sour cream, cream cheese, and seasonings. It can be made ahead and refrigerated for up to three days.

Herbed Chickpea Bruschetta

The key to this delicious bruschetta from chef Nancy Silverton is lots of olive oil. After she bakes the chickpeas with a variety of flavorings — including onions, pancetta, and carrots — she purees them with a good amount of oil, spreads the puree on toasts, and drizzles with a little more oil. The chickpea puree can be refrigerated for a week and warmed before serving.

Pan-Fried Oysters with Creamy Radish and Cucumber Salad

Chef Paul Kahan loves the intense flavor of oysters, and like most chefs, he adores anything fried. Here he serves the crunchy oysters with a creamy raita-like cucumber mixture. The salad and breaded oysters can be prepared up to four hours ahead before frying and arranging to serve.

Bacon-Wrapped Dates

A perfect cocktail party snack, bacon-wrapped dates are chewy, crispy, sweet, savory, and smoky all at once. Plump and tender Medjool dates are stuffed with a mixture of blue cheese and cream cheese, and a toasted walnut stands in for the pit. The stuffed and wrapped dates can be refrigerated overnight before baking.

Three-Cheese Mini Macs

Anything big made small is ultrafun for cocktail parties, and these quick, one-bite mac and cheeses are the ultimate example. Cooked in mini muffin pans, the mini macs can be assembled early and baked just as guests arrive.

Goat Cheese-Stuffed Mushrooms with Breadcrumbs

For these texturally satisfying bites, creamy chèvre is stuffed into cremini mushrooms and topped with crispy herbed breadcrumbs. You can make these a day ahead and refrigerate them without the breadcrumbs, then sprinkle the topping on before serving.

Cauliflower Fritters

To create these wonderful tapas, chef José Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet, then tops the fritters with yogurt sauce and a dollop of caviar. The fritters can be fried earlier in the day, kept at room temperature, and reheated before serving.

Zucchini-Tomato Verrines

Most Paris bistros serve at least one verrine: a multi-textured salad or dessert layered in a glass. This one comes from French-born food stylist Béatrice Peltre of the blog La Tartine Gourmande with mascarpone cream and a zucchini salad that can be prepared four hours ahead and refrigerated before cooking prosciutto and layering to serve. 

Eggplant Compote

The late, great French chef Joël Robuchon ingeniously softened spongy eggplant by steaming it instead of sautéing it in oil. "Usually, cooked eggplant absorbs so much oil and becomes full of fat," he said.

Shrimp and Pork Spring Rolls

Malaysian designer Zang Toi's supremely crispy spring rolls are filled with a mix of marinated shrimp, ground pork, and a handful of colorful julienned vegetables like carrot, jicama, and beans. The spring rolls can be assembled and then refrigerated for up to three hours before frying.

Roasted Cauliflower and Sesame Spread

Chef Jerry Traunfeld toasts and grinds whole coriander seeds before pureeing them with roasted cauliflower, tahini paste, lemon, and cilantro. At home, use ground coriander to season this bright, tangy recipe. The sesame-cauliflower spread can be refrigerated overnight.