Easy Elegant Hors d’oeuvres

These easy elegant hors d’oeuvres and appetizers are the perfect addition to a fancy cocktail party or holiday gathering. They look pretty, taste great, and are easy to make finger food. Plus, they’ve been crowd favorites at our parties for two decades!

party table with buffet of hors d'oeuvres on platters.

While dinner parties are usually the focus of family holidays and gatherings, most of our entertaining throughout the year is based around appetizer buffets and heavy hors d’oeuvres.

I put together this list of easy finger foods that make a great addition to your next soiree or special occasion. It’s an easy way to make simple food, “fancy!”

What’s the difference between hors d’oeuvres and appetizers?

Although we may use the terms interchangeably, they do have some differences in the literal sense. Appetizers are often a starter to a meal at the dinner table, such as baked scallops or crab stacks, while hors d’oeuvres are typically 1 to 2 bites and served separately with cocktails.

Think of hors d’oeuvres as small and dainty, usually a bit fancier, and may incorporate fresh ingredients with an indulgent twist. They can be served during cocktail hour before sitting down to the main course of dinner, or you can host an appetizer party that includes an array of dips, finger foods, spreads, and mini sandwiches.

Why You’ll Love These

  • Easy to prepare. These are great appetizers for girls night in, even if you’ve been working all week. Serve with a big batch of cocktails for a festive get-together.
  • Delicious crowd pleasers. There’s something for everyone. I’ve been serving these for years at our Christmas cocktail party and Friendsgiving celebrations.
  • Many are make-ahead. You don’t want to be stuck in the kitchen while entertaining. Most recipes can be made ahead, or at least prepped ahead and ready to heat and serve.
  • Variety. I’ve included some cold appetizers that are great at room temperature, as well as warm hors d’oeuvres to satisfy the palate. 
party table set with platters of appetizers.

PARTY TIP: For an easy hors d’oeuvres buffet, divide the food table into 4 food sections: fancy crudites, cheese & charcuterie, fruit and vegetable bites, and caviar. This essentially covers the main food groups, which is a bonus!

Expert Tips

  • Make as much ahead as possible. Follow the tips on each recipe for making it ahead or prepping it until ready to serve.
  • Offer variety in flavor, texture, temperature and ingredients. People love options!
  • Presentation is everything, especially when it comes to food. Display the hors d’oeuvres on pretty platters, garnish with edible flowers or fresh herbs, offer cute party picks when necessary, cut or mold items into fun shapes, etc.
  • Serve platters on an attractive buffet table with height and depth to create visual interest. Use wood boxes, cake stands, tiered trays, or wrapped gift boxes to lift things to higher levels. Place taller servers in the back and lower ones in the front. 
  • Incorporate a few tray-passed bite-size hors d’oeuvres to add a fancy and elegant touch to the party.
  • Add place card food labels to each item so guests know what it is. Also note if there are ingredients they might be allergic too such as nuts or shellfish. Label if something is gluten free, vegetarian or vegan.
  • Provide small plates or cocktail napkins for guests to use.  
  • I recommend staying clear of creamy dips or party roll sliders as they do not fall under the category of finger food that is a couple of bites.
  • Choose colorful fresh produce for a crudites platter. The gorgeous hues of purple, yellow, orange, red and green look stunning together.

Fancy Appetizers & Hors D’oeuvres Recipes

These elegant appetizers for a cocktail party will impress your guests, while still keeping the hostess calm, cool, and collected. The collection consists of cold and hot options that can be made ahead.

Everything is easy to eat with your hands or party picks and should be no more than 3 bites.

cheese and pineapple cubes on picks.

Cheese Hors D’oeuvres – There’s nothing simpler than these 2-ingredient hors d’oeuvres on picks. Savory cheddar cheese and sweet pineapple are a marriage made in heaven. Make them no more than 2 hours ahead and keep in the fridge until ready to serve.

cheese, ham and fruit mini kabobs on wood board set for a party.

Ham, cheese and fruit kabobs – These party skewers are filled with complimentary flavors, both sweet and salty. Fresh fruit, cheese, and stuffed ham rolls are absolutely divine. Make ahead and serve at room temperature.

round dish of antipasto skewers with tortellini, meats, cherry tomatoes, olives and pickles, with white dip bowl in center.

Charcuterie skewers – Instead of setting up a large charcuterie board for grazing, prepare these antipasto skewers that are easy to pick up and eat while engaging in conversation. They’ve got cured meat, cheese, and accompaniments all in one pick.

phyllo cups filled with chicken and vegetable and cheese mixture, on oval tray.

Chicken taco cups – Start with canned chicken for a quick and easy solution, or shred your own. These cheesy, spicy, delectable small bites will leave your guests satisfied.

chicken mixture in red sauce filled inside phyllo pastry shells.

Sweet and sour chicken in phyllo cups – The special ingredient in these tempting bites is sweet and sour sauce. It brings the chicken and other ingredients alive! These are best served warm so you may want to plan them to be passed hors d’oeuvres.

ham and cheese mixture in phyllo shells set in egg server on burlap table.

Ham and cheese phyllo cups – This variation of ham and cheese appetizer is served in phyllo cups. Assemble them ahead and then pop them in the oven to cook as guests arrive. They hold up well at room temperature, too.

photo collage of chicken salad in puff pastry cups, and pie pastry shells.

Chicken salad cups – Serve lightly sweetened honey chicken salad in pastry cups for a two-bite finger food that’s a favorite among party guests. Or go for savory Sesame chicken salad in pastry cups with a little hint of Asian twist.

Although sandwiches don’t normally fall into the list of hors d’oeuvres, tea sandwiches may just be the exception! Their dainty size and array of fillings make them great for cocktail parties too.

white platter filled with bacon wrapped dates appetizers with small bowl of honey, surrounded by nuts and wine glasses, overhead view.

Bacon wrapped dates – A classic hors d’oeuvre that’s almost like candy! Make bacon-wrapped dates with blue cheese or goat cheese and drizzle with a little honey or maple syrup if you like.

bacon wrapped appetizers bites with dipping sauce.

Bacon wrapped apricots – This is one of my personal favorites. Dried apricots have a chewy texture and are slightly sweet, while crunchy almonds give you something to bite into. Dip these small bites into the jam-soy sauce for the perfect mouth full.

bacon wrapped little smokies on white platter.

Bacon wrapped lil smokies – For the meat lovers, these are one of the best appetizers to serve! Bacon, little smokies and brown sugar that turns into a caramelized glaze is perfection.

club crackers wrapped in bacon piled on vintage plate surrounded by drinks and snack mix on white table.

Bacon wrapped crackers – Wrap buttery club crackers with yummy bacon. Choose which variation you want to make using parmesan cheese for savory snacks or brown sugar for sweet snacks 

bacon wrapped chicken bites with toothpicks on wood board.

Bacon wrapped chicken bites – Savory bites that are not only delicious for game day but they’re perfect for cocktail parties too. These have crunchy water chestnuts, spicy pickled jalapeno, chicken and bacon. Make them ahead and serve at room temperature.

Cuban themed party table with wood tray holding cheesy crostini on tropical leaf, surrounded by matchbooks, dominoes, and drinks.

Cuban appetizer crostini – I love anything served on little toasts, or baguette slices. The combination of classic Cuban sandwich ingredients cooked to a golden brown makes these hors d’oeuvres irresistible!

cheddar cheese and bacon crostini on white serving board.

Cheese and bacon crostini – Melted cheddar cheese and crumbled bacon on toasty baguette makes a delightful party food. Serve them warm or at room temp.

ham and cheese appetizer crostini on white round plate for a party.

Ham and cheese crostini – When it comes to party food I can’t resist anything served on crusty bread, and this ham and cheese mixture is drool-worthy! I dare you to eat just one.

chicken and artichoke mixture on bread crostini, on white plate.

Artichoke bruschetta – Topping similar to an artichoke dip version with chopped artichoke hearts and white cheese and shredded chicken. Tip: Use the food processor or blender to chop the artichokes finely for the creamy mixture.

tuna salad in wonton cups in party table setting.

Asian tuna salad in wonton cups – This is the appetizer you didn’t know you needed! Elevate canned tuna to this flavor-packed Asian-inspired party food with Thai sweet chili sauce, rice vinegar, sesame oil, and fresh chopped veggies. Make the wonton cups months in advance and freeze, or simply use mini phyllo shells.

smoked salmon on waffle fries with creamy spread and capers on top, on white platter.

Smoked salmon bites –  My mouth is watering just thinking about these salmon and potato bites with a mixture of cream cheese and sour cream. Another similar option is mini potato bites with cheese and bacon.

cold shrimp on platter with lemon wedges.

Cold marinated shrimp – Give shrimp cocktail an upgrade with this chilled marinated version. Make it a day ahead using Italian dressing, green chilis, and fresh herbs. Serve on a platter or skewer 2 shrimp onto a short skewer to make them easy to grab. Have an empty bowl handy so guests can dispose of pick or tails.  

photo collage of two recipes of smoked sausage medallions in sauce.

Smoke Sausage bites – Sliced smoked sausage bites are cut into easy-to-eat medallions and served with cute party picks. Choose from the easy barbecue sauce, or the kielbasa appetizer bites heated with a tasty 2-ingredient sauce.

photo collage of two types of chicken skewers in party setting.

Chicken bites – Use our recipe for Teriyaki chicken with rich Asian flavor, or jerk chicken skewers with Island spices and herbs. Serve on long skewers as shown here, or cut the chicken strips into cubes for a single bite-size hors d’oeuvre.

mini cups of soup served with mini sandwiches as appetizers.

Soup shots – For a catered affair vibe, serve mini soup shots with stuffing balls. Or, heat and serve tomato soup with mini grilled cheese sandwiches. This is more about creating an experience than creating a recipe from scratch, although the homemade butternut squash soup is fantastic for this. For a cold version try raspberry soup cups.

ham and cheese puff pastry pinwheels on blue floral plate.

Ham and cheese puff pastry pinwheels – A crowd pleaser, these rollups can be prepped and frozen months ahead, and baked when ready to serve. Start with packaged puff pastry dough from the freezer section to make these delicious bites super simple.

Mini phyllo shells filled with spinach spanakopita mix, served on white platter.

Spanakopita phyllo cups – If you love the taste of spanakopita but don’t want the hassle for working with phyllo dough sheets, then this recipe is for you! Prepare the spinach filling ahead and place it in phyllo shells when ready to bake and serve. It’s a great vegetarian option too. Tip: Use a mini muffin pan to hold the phyllo cups steady as you move them in and out of the oven.

sausage balls on serving plate with picks.

Sausage balls – This retro appetizer idea is always a crowd pleaser. Cheesy bite-sized party snacks made with yummy sausage and convenient baking mix.

white serving dish with phyllo cups appetizers with brie and bacon.

Baked brie bites – These are one of the easiest recipes you can make. It’s got apple butter, bacon bits, and brie all served in a phyllo shell. Prep them ahead and heat when ready. They’re perfect served warm or at room temperature. Tip: You can use cranberry sauce to make cranberry brie bites during the holidays.

deviled eggs topped with bacon sitting on vintage plate, close up view.

Deviled eggs with bacon – I often say these are the best deviled eggs I’ve ever had. They’re elevated to that status due to some surprising ingredients that give them depth and complexity like melted butter, horseradish, and apple cider vinegar. Plus, there’s bacon!

party appetizers on a dark platter

Turkey wrapped apple appetizers – This combination of sweet and savory gives perfect balance. The freshness from the apples is a classic pairing with white cheddar cheese, and the salty deli turkey brings it all together with a little protein boost.

mini cheese balls placed in the shape of a grape cluster with celery leaves garnish.

Cheese truffles – When does a cheese ball become an hors d’oeuvre? When you form it into mini cheese truffles! These are bite-size cheese balls with ranch seasoning and rolled in crushed pecans. Serve on a cracker or with a toothpick.

ruffled potato chips with sour cream and caviar on top, on white tray.

Caviar chips. Go for decadence with a caviar appetizer. This is a splurge but it can be a unique and fun item to introduce to your guests. I got tips from the lady working the market, and bought a creamier style that “tastes like the sea” and tastes great on crunchy potato chips with a dollop of sour cream or creme fraiche.

cherry tomatoes stuffed with cream filling, on wood dish.

Stuffed cherry tomatoes – For a fresh take on a vegetable platter, serve individual stuffed cherry tomatoes, cucumber cups, or celery boats.

I’m sharing two more stuffed options below, including one savory and one sweet. They use fresh seasonal produce and creamy gourmet cheese spreads.

photo collage of stuffed fresh figs, and stuffed pattypan squash on tray.

Elegant fig bites – A slightly sweet bite that can double as a light dessert. See recipe card below. Use fresh figs in fall, or make stuffed strawberries in summer. Top with pecan halves, walnuts, or chopped pistachios. Tip: A little finishing salt is a nice complement to the sweetness of the figs and vanilla cream cheese spread.

Stuffed mini squash – Baby zucchini and pattypan squash get filled with Finlandia Black Garlic creamy gourmet cheese for a decadent bite-size finger food. See recipe card below. Find bags of mini squash in the produce section (I found these at Wegman’s) and make sure to steam them to soften slightly before filling and eating them.

These are terrific appetizers to serve at room temperature, and a great alternative to a crudité tray at a party.

Serve these easy elegant hors d’oeuvres for a cocktail party to impress your guests. As the hostess, you’ll be calm, cool, and collected.

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party platter filled with fresh vegetables and fruit hors d'oeuvres.

Easy Elegant Hors d'oeuvres

Yield: varies
Prep Time: 20 minutes
Total Time: 20 minutes

These easy party appetizers make the most of seasonal produce. Fresh figs and baby squash get an elegant makeover with flavored cheese spread. Simple and elegant hors d'oeuvres for holiday entertaining.

Ingredients

Stuffed Mini Squash

  • selection of baby zucchini and pattypan squash
  • Finlandia Black Garlic creamy gourmet cheese
  • jar Roasted red peppers, drained and patted dry

Fig Bites

  • Fresh Figs
  • Finlandia Vanilla Bean creamy gourmet cheese
  • Walnut halves
  • olive oil and sea salt

Instructions

For the mini squash

  1. For baby zucchini, cut in half lengthwise. For pattypan squash, use a melon-ball scoop to remove the top of the squash and scoop out a "bowl." Cut a small slice off the bottom so it will sit up straight.
  2. Steam the veggies in a steamer basket or strainer over boiling water; about 1 minute for the baby zucchini and about 2 minutes for the pattypan squash. Don't over cook. You want them tender but firm.
  3. Let veggies cool completely (place in refrigerator if you're short on time).
  4. Spoon the cheese into a pastry bag outfitted with a star tip, and fill the pattypan squash. Add a line of cheese onto the top of the baby zucchini.
  5. Make sure the peppers are patted dry with a paper towel so they don't drip. Cut roasted red peppers into small strips and top the vegetable hors d'oeuvres.

For the figs:

  1. Prepare walnuts by tossing lightly with olive oil and toasting for about 7 minutes at 350 degrees.
  2. When toasted and still warm, sprinkle walnuts with sea salt, and let cool completely.
  3. Cut figs in half lengthwise.
  4. Fill a pastry bag outfitted with a star tip, with the sweet cheese spread.
  5. Top the fig half with cheese and a walnut half. Sprinkle with a little more sea salt if desired.

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