It’s all about the food on Thanksgiving, so naturally, guests arrive hungry. By the time the festivities begin, many have already spent the morning running turkey trots or skipping meals in anticipation of the big event. If you’re planning out the meal this year, you may be focused on the main course. This is your reminder to consider appetizers as well. You may want to put out a thoughtfully chosen spread of small bites — and perhaps some cocktails to go along with them— to tide guests over while the turkey roasts and the sides come together. Here are 18 of our best Thanksgiving appetizers from our archives, many of which require little effort and can be made ahead of time.
Gruyère and Onion Cocktail Biscuits
Pictured above. These tiny biscuits are packed with umami from the anchovies and Gruyère and parmesan cheeses. Get the recipe.
Spinach Artichoke Dip
This crowd-pleasing dip is rich, creamy and simple to make ahead — prep the day before, refrigerate and bake when you’re ready to serve. Pair it with sturdy chips or slices of toasted baguette for easy scooping. Get the recipe.
Mini Quiches With Phyllo Crust
These bite-size quiches are easy to eat and great for passing around as your guests arrive. Get the recipe.
Simple Deviled Eggs
You can serve these simple hors d’oeuvres plain, or if you’re feeling fancy, dress them up with ingredients such as crème fraîche or caviar. Get the recipe.
Crab Salad With Mango in Endive Cups
Light, bright and refreshing, these elegant crab salad cups make an ideal starter before the turkey and all the carb-loaded sides come into play. Get the recipe.
Baked Brie With Pepper Jam
Store-bought puff pastry makes easy work of this irresistibly gooey, jam-filled brie en croûte. Get the recipe.
Chickpea Fries With Preserved Lemon Mayo
Made from chickpea flour, these fries are similar to French panisses. Preserved lemon adds bite to the mayo. Get the recipe.
Roasted Vegetable Spread
We love spotlighting the beautiful colors of the season on our Thanksgiving table, and this spread is as vibrant as they come thanks to a blend of roasted vegetables. Get the recipe.
Roasted Feta With Grapes and Olives
Roasting grapes and olives coaxes out rich and deep flavors. And creamy feta adds a briny tang. Get the recipe.
Fig and Fennel Caponata
This autumnal take on caponata features fennel, figs and citrus. It’s delicious with warm bread and crackers. Get the recipe.
Fromage Fort
The best way to use up leftover bits of cheese hanging around in your refrigerator is in this savory, tangy dip. Blend them with garlic, wine and herbs for a creamy appetizer. If you’re looking for a smokier cheese spread, try this Smoked Pimento Cheese. Get the recipe.
Maple Spiced Glazed Nuts
Spice up walnuts or pecans with cayenne pepper, cinnamon and maple syrup. Get the recipe.
Cheddar Cheese Soup
This creamy, indulgent soup is a love letter to Vermont cheddar and makes for a lovely first course. Get the recipe.
Garlic-Rosemary White Bean Toasts
Turn canned beans into an elegant starter in 15 minutes. This white bean mash is also wonderful with vegetables and crackers. Get the recipe.
Blue Cheese Straws
These blue cheese sticks are the grown-up version of the cheese crackers from our childhood that we all know and love. Get the recipe.
Spinach and Cheese-Stuffed Mushrooms
These savory, two-bite stuffed mushrooms are a crowd-pleaser that only take a half-hour to assemble. Get the recipe.
Roasted Fall Fruit With Balsamic Glaze Vinaigrette
Serve this roasted fruit with cheese and crackers for a sweet and savory appetizer trifecta. Get the recipe.
Nakladany Hermelin (Czech-Style Marinated Camembert)
Instead of baking Camembert, try marinating it Czech-style with spices and aromatics. Get the recipe.
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