Start your Thanksgiving feast off on a delicious note with small bites that feature the season’s best ingredients and flavors. Here are some of our favorite no-fuss nibbles — they’ll keep friends and family happy while they wait for the feast to begin. Pour a cocktail or a glass of wine, and get ready for the best meal of the year!
|Candied Mixed Nuts with Rosemary
Slightly sweet and slightly spicy, these nuts are easy to prepare, and they’re satisfying as a pre-dinner snack. You can toast them a few days in advance to get a head start.
A wonderful starter for a holiday gathering, these turnovers are filled with earthy cremini mushrooms, nutty Gruyère cheese and fresh herbs. Store-bought pastry dough and a convenient pastry press simplify prep.
|Crostini with Black-Eyed Pea Puree
This recipe has been a staple at Blackberry Farm, our partners for our new Thanksgiving menu, for years. Creamy beans and roasted garlic top golden brown toasts for a wonderful mix of tastes and textures.
|Prosciutto-Wrapped Figs with St. Agur
These hors d’oeuvres are as simple to make as they are impressive to serve. Sweet dried figs are stuffed with a pungent blue cheese, wrapped in salty prosciutto, and baked until crisp (tip: you can assemble them a day ahead).
|Roasted Fennel and Prosciutto Crostini with Cranberry-Citrus Marmalade
Fresh cranberries and satsumas make a bright, festive garnish for this crowd-pleasing starter. They’re festive for entertaining, with a wonderful depth of flavor.
Nothing could be easier than mixing up a dish of these flavorful olives, either for an antipasti platter or just a small bite to complement a glass of chilled white wine. A mix of olives — green, black or dry-cured — adds interest.
|Persimmons Wrapped in Smoked Ham
Here, crisp, sweet Fuyu persimmon wedges are wrapped in thinly sliced smoked ham and drizzled with intensely flavored reduced balsamic vinegar. It’s a fun play on the classic prosciutto-wrapped melon you see at summer gatherings.
|Toasts with Spicy Broccoli Rabe and Pecorino
These traditional appetizers are topped with bitter Italian greens, tangy cheese and chili for a kick — a wonderful combination for fall.
|Warm Dates with Parmesan and Walnuts
Dense, sweet Medjool dates are delicious paired with salty Parmigiano-Reggiano and earthy, crunchy walnuts. For a twist, try pecorino or soft goat cheese instead.
|Golden Beets with Smoked Trout and Dill
Perfect for an elegant party, these bites layer cream cheese, smoked trout and roasted beets on water crackers.
|Crostini with Humboldt Fog and Pear Chutney
Humboldt Fog, a subtly tangy California goats’-milk cheese, is the perfect counterpoint to a mildly sweet chutney made from fresh pears. The chutney can be prepared a few days in advance and stored in the refrigerator until you are ready to assemble the crostini.
In this recipe from Nigella Lawson, rustic Italian breadsticks are wrapped in savory prosciutto — and those are the only two ingredients you need. Think of this as a blueprint for the perfect, no-cook pre-dinner or party nibble.
|Caramelized Onion and Apple Tarts with Gruyere and Thyme
This simple, pretty and delicious appetizer combines caramelized onions, apples and grated Gruyère cheese