21 Fast Hors d’Oeuvres for Impressing Guests in 45 Minutes or Less Minimize the prep and maximize the mingle. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Updated on August 24, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Props Styling by Josh Hoggle Impressive hors d’oeuvres are the perfect way to kick off a cocktail party — and if they’re quick to throw together, even better. From cool, creamy dips to seafood canapés and savory toasts, these recipes all come together in 45 minutes or less so you can spend less time cooking and more time with your guests. Whether you’re hosting a holiday gathering, happy hour, or casual get-together, you’ll find a party-worthy bite for every occasion. Love these recipes? Join MyRecipes — your personal home for recipes — to easily save and organize your favorites, plus thousands more, in one convenient place. 01 of 21 Peperonata Agrodolce with Whipped Feta Toast Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Softened peppers are finished with red wine vinegar and sugar for a sweet-sour kick, then served over whipped feta toasts for this impressive appetizer from Marianne Williams. Garnish with basil for an herbaceous finish. Get the Recipe Save 02 of 21 Smoked Salmon Deviled Eggs Morgan Glaze / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle “Deviled eggs are fun because you can dress them up or down,” says chef Michael Mina. Here, he tweaks a classic deviled egg filling with chopped smoked salmon, Dijon mustard, and cornichons — in just 40 minutes. Get the Recipe Save 03 of 21 Caramelized Onion and Polenta Tart Food & Wine / Photo by Brie Goldman / Food Styling by Charlie Worthington / Prop Styling by Natalie Ghazali Bill Telepan’s low-lift appetizer relies on store-bought puff pastry, instant polenta, and Fontina cheese to create a restaurant-worthy appetizer that showcases the beauty and sweetness of just-caramelized onions. Cut it into small squares so guests can eat it fork-free as they mingle. Get the Recipe Save 04 of 21 Al Pastor Meatballs with Pineapple Jelly Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Props Styling by Josh Hoggle These fun and festive meatballs pack al pastor flavor in every bite. If you like, shape the meatballs a day in advance, then pan-fry when you’re ready to serve — either way, they make a vibrant, savory-sweet hors d’oeuvre that’s ready in 40 minutes total. Get the Recipe Save 05 of 21 Lemony White Bean Dip Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle For this zingy dip, blend canned cannellini beans with tangy feta brine and lemon in the food processor, then stir in additional beans and cheese crumbles for a pleasant textural contrast. Serve with crostini or crudités. Get the Recipe Save 06 of 21 Crab Rangoon Taquitos Food & Wine / Photo by Greg DuPree / Food Styling by Emily Nabors Hall / Prop Styling by Hannah Greenwood Fan-favorite crab rangoon takes the shape of taquitos with this party-ready snack — simply fill corn tortillas with crab, cream cheese, and sharp cheddar, then pan-fry until brown and crisp. Get the Recipe Save 07 of 21 Baked Brie in a Bread Bowl Jordan Provost / Food Styling by Thu Buser Can you ever go wrong with baked Brie? Certainly not when you nestle it inside a bread bowl. Once it’s hot and melty, stirring in fig jam and capers adds a sweet-savory contrast that plays beautifully with the rich cheese, while the toasted bread doubles as the perfect built-in scoop. Get the Recipe Save 08 of 21 Mini Wedge Salads with Anchovy Dressing Greg DuPree Turn the salad course into passed hors d’oeuvres with these wedges of Little Gem lettuce — spread with the umami-rich anchovy dressing, dredge in toasted, seasoned panko, and serve. Get the Recipe Save 09 of 21 Whipped Feta with Figs and Pistachios Food & Wine / Photo by Jake Sternquist / Food Styling by Lauren McAnelly and Ashley Sandoval / Prop Styling by Kristen Schooley Creamy whipped feta is as easy to make as it is delicious. Here, it’s topped with sweet fresh figs and crunchy pistachios, then finished with thyme, lime, and flaky sea salt for an elegant appetizer. Get the Recipe Save 10 of 21 Charcuterie Rice Paper Chips Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Turn the charcuterie board into poppable, dippable chips by enveloping bites of Brie, salami, and olives in rice paper and sending them to the air fryer. Serve with pepper jelly. Get the Recipe Save 11 of 21 Spinach Dip Hot Bread Jennifer Causey / Food Styling by Margret Monroe Dickey / Prop Styling by Christina Daley Combine the dip and the delivery system by spooning cheesy, spinach-studded béchamel between slices of a sourdough boule, topping with gently spicy Calabrian chiles, and baking until hot, browned, and gooey. Get the Recipe Save 12 of 21 Caviar Waffle Bites Greg DuPree For this inventive and playful take on blini, strips of waffles contain pockets of caviar, crème fraîche, and chives, making perfect grab-and-go appetizers. Get the Recipe Save 13 of 21 Garlic-Butter Steak Bites Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford A velvety pan sauce rich with garlic, butter, Worcestershire, and vermouth makes these steak bites as luxurious as any steakhouse-level dinner, but just right for serving with toothpicks as an hors d’oeuvre. Get the Recipe Save 14 of 21 Shrimp Tempura with Miso Mayonnaise Food & Wine / Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styling by Phoebe Hauser Iron Chef Masaharu Morimoto’s exceptionally light, crisp shrimp tempura makes for an excellent hors d’oeuvre if you don’t mind frying it up as guests are arriving — the bites are ready in half an hour. Get the Recipe Save 15 of 21 Cheese Croustades Justin Walker Josh Miller calls upon frozen mini phyllo pastry shells to make these croustades that are almost too pretty to eat. In each bite of the crispy pastry, guests will be rewarded with pops of cranberry brightness amid a fluffy goat cheese mousse. Get the Recipe Save 16 of 21 Creamy Crab Canapes with Lemon and Caviar Food & Wine / Photo by Fred Hardy Jr. / Prop Styling by Josh Hoggle / Food Styling by Julian Hensarling These creamy crab canapes from chef Grant Achatz combine delicate lump crab, whipped cream, bright lemon zest, and luxurious caviar atop crisp brioche rounds for an easy, elegant appetizer that comes together in just 30 minutes. Get the Recipe Save 17 of 21 Crudités with Miso-Sesame Dip Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen You’ll need just 10 minutes and six ingredients to whip up this umami-packed dip from 2024 F&W Best New Chef Leina Horii, plus prepped veggies to scoop it all up. Get the Recipe Save 18 of 21 Crispy Bacon-Wrapped Stuffed Dates Matt Taylor-Gross / Food Styling by Barrett Washburne Crowd-pleasing and fuss-free, this hors d’ouevre fills sweet dates with roasted almonds and buttery goat cheese, then wraps them in bacon before they’re sent to the oven to turn golden and crisp. Get the Recipe Save 19 of 21 Chicken Liver Pâté Diana Chistruga Jacques Pépin’s classic recipe for cool, silky-smooth chicken liver pâté comes together in just minutes and makes a terrific party snack. Don’t worry if you have leftovers — just pop them in the freezer to enjoy later. Get the Recipe Save 20 of 21 Mini Deviled Crab Cornbread Muffins Kelly Marshall For his quick one-bite hors d’oeuvre, chef Alexander Smalls bakes creamy, mildly spicy deviled crab into tender corn muffins, barely sweetened with brown sugar and studded with corn kernels. Get the Recipe Save 21 of 21 ‘Nduja Toasts with Quick-Pickled Celery Greg DuPree The spicy, spreadable Italian pork sausage ‘nduja gets its kick from the inclusion of Calabrian chiles. It’s terrific paired with quick-pickled celery and served on a toasted baguette for a crowd-pleasing appetizer. Get the Recipe Save Explore more: Food Recipes Appetizers Was this page helpful? Thanks for your feedback! Tell us why! Other Submit