Bring warmth to your next get-together with these outstanding hot appetisers. Whether baked, fried or sautéed, these delicious bites are ideal for pre-dinner grazing. Choose from gooey, crisp and buttery party snacks, including warm dips, cheese-topped toasts, flaky-pastry parcels and bacon-wrapped treats. Go for favourites such as baked Brie and spiced meatballs, or branch out with Indonesian corn fritters or smoked salmon smashed potatoes; these hot appetisers will get any party properly underway.
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01 of 30: Smoked Salmon Smashed Potatoes
Crisp smashed Yukon Gold potatoes become elegant bite-sized treats when topped with silky smoked salmon, crème fraîche and salty capers. Chives and dill provide the finishing touch.
02 of 30: French Onion White Bean Dip
Created by F&W recipe developer Julia Levy, this indulgent dip combines caramelised onions, tinned cannellini beans and cream cheese, then bubbles beneath a layer of nutty Gruyère.
03 of 30: Cheese Tarts with Bacon and Fingerling Potatoes
For this irresistible appetiser from 1994 F&W Best New Chef Terrance Brennan, a crisp golden puff-pastry base is layered with creamy French cheese, crunchy bacon, caramelised onions and fingerling potatoes.
04 of 30: Crab-Stuffed Mushrooms
Roasted mushrooms are packed with a white-wine-infused filling of jumbo lump crab, Parmesan and cream cheese. They are finished with garlicky buttered cracker crumbs and extra Parmesan, then baked until golden, with finely chopped fresh herbs adding bright notes throughout.
05 of 30: Cacio e Pepe Potato Croquettes
This fun appetiser turns cacio e pepe into crisp golden croquettes. Riced russet and Yukon Gold potatoes are mixed with Pecorino Romano, generous black pepper and a little garlic, then formed around Fontina cubes that melt to a gooey centre during frying.
06 of 30: Chilli Crisp–Glazed Bacon Bites
Coat slow-roasted bacon in homemade chilli crisp, with plenty of fragrant garlic, ginger and shallots, and be prepared for guests to request the recipe.
07 of 30: Classic Swiss Cheese Fondue
This rich, creamy fondue offers an excellent reason to eat plenty of melted cheese. Set out a selection of dippers-such as toasted bread, firm fruit and even baby potatoes-and the fondue station may soon become the centre of your party.
08 of 30: Cheesy Sausage Cocktail Toasts
Cookbook writer Andrea Slonecker draws on the nostalgic tastes of her childhood for these savoury toasts, replacing the Velveeta in her grandmother's recipe with creamy mascarpone and robust Taleggio. "The topping can be made a few days ahead, and it's as straightforward as browning some Italian sausage and melting in the cheeses," she writes.
09 of 30: Stuffed Clams with Linguiça and Rocket
Linguiça-a Portuguese smoke-cured pork sausage-pairs beautifully with littleneck clams in the flavourful stuffing for this hot appetiser. These refined stuffed clams can be prepared a day in advance, leaving you only to put them in the oven when the party starts.
10 of 30: Hot Honey Halloumi Sliders
Salty, squeaky Halloumi and sweet, soft King's Hawaiian rolls join forces in sliders that instantly feel like a party classic.
11 of 30: Warm Spinach Artichoke Dip
Frozen artichoke hearts and spinach make this classic appetiser especially simple to prepare, although the vegetables should be thoroughly drained. Add four cheeses, offer crostini alongside, and let guests enjoy themselves.
12 of 30: Baked Brie with Spiced Pears and Cherries
Spiced fruit and nuts distinguish this baked Brie from the rest. Sweetness, crunch and golden flaky pastry come together in a guaranteed crowd-pleaser. Use cold puff pastry, which is essential for achieving those striking layers.
13 of 30: Garlic Butter Chicken Bites
Toss pieces of boneless, skinless chicken breast in a rich lemon-pepper garlic butter sauce, then offer them with cocktail sticks as an irresistible hors d'oeuvre.
14 of 30: Pigs in a Blanket
According to wine expert Jen Pelka, pigs in a blanket make a playful match for Champagne. For cocktail-party-ready versions, she coats puff pastry with Dijon mustard, brown sugar, butter and honey. A honey-mustard dip brings extra flavour.
15 of 30: Crab Rangoon Dip
This lavish crab rangoon dip transforms the popular appetiser into a creamy oven-baked party starter. Sweet lump crab is paired with rich cream cheese and sharp Cheddar, then topped with spring onions and served alongside crisp wonton crisps.
16 of 30: Gambas al Ajillo (Prawns in Garlic Sauce)
Sauté prawns in spicy garlic-infused olive oil, then combine them with dry sherry, lemon juice and a handful of parsley for a 20-minute starter that is sure to please. Remember crusty bread for mopping up the sauce.
17 of 30: Mushroom Toasts with Délice de Bourgogne
In this sophisticated appetiser from Top Chef winner and host Kristen Kish, pan-roasted mushrooms and herbs top Délice de Bourgogne, a triple-crème cheese even more indulgent than Brie.
18 of 30: Alain Ducasse's Gougères
Silky pâte à choux provides the foundation for these light, puffed cheese bites from the culinary icon. Although the dough is commonly used in sweet creations such as éclairs, this version includes Gruyère and black pepper for a savoury party snack.
19 of 30: Chipotle Butter Steak Bites
For this 20-minute appetiser from F&W's Paige Grandjean, seared cubes of boneless rib-eye or strip steak are covered in a smoky tequila-infused sauce featuring tinned chipotles in adobo. Serve them on cocktail sticks, as they are unlikely to last long.
20 of 30: Dirty Martini Dip Mini Stuffed Potatoes
Turn the much-loved cocktail into a two-bite party appetiser with twice-baked baby Yukon Gold potatoes. Once roasted until tender, they are filled with a rich, punchy mixture of tangy blue cheese, cream cheese and salty olive juice.
21 of 30: Bacon-Wrapped Dates
These sweet-and-savoury, juicy-yet-crisp bites are perfect for a party appetiser spread. Dates and bacon are elevated with walnuts, herbs, savoury cream cheese and blue cheese, while a drizzle of honey adds another note of sweetness.
22 of 30: Oysters Rockefeller with Pimiento Cheese
John Ondo's Lowcountry interpretation of traditional oysters Rockefeller uses finely chopped collard greens instead of the usual puréed greens, with Southern pimiento cheese added too. The result is an unexpected, delicious party appetiser.
23 of 30: Cheesy Mille-Feuille with Confit Tomatoes
Chef Joshua Pinsky gives the classic French dessert a savoury treatment by stacking shatteringly crisp, buttery puff-pastry layers with melted Brie and garlic-and-herb-infused tomato confit. It is both striking and irresistible.
24 of 30: Spinach Dip Hot Bread
Make the dip and its serving vessel in one by spooning cheesy spinach-flecked béchamel between slices of a sourdough boule. Add mildly spicy Calabrian chillies and bake until the bread is hot, browned and gooey.
25 of 30: Bacon-Wrapped Scallops
Tender, succulent scallops wrapped in smoky bacon are a hot cocktail-party staple that few can refuse. Unless you live close to the coast, frozen dry-packed scallops are the better choice; avoid microwaving them, as it will spoil their silky texture.
26 of 30: Spicy Lamb Meatballs with Green Goddess Dip
Inspired by merguez, the North African lamb sausage, these make-ahead meatballs contain warming spices, aromatics and fiery harissa, making them an ideal partner for the creamy herb dip. For the fastest, simplest and most efficient method, bake these meatballs-and indeed any meatballs.
27 of 30: Fritto Misto with Calabrian Chilli Aioli
This version of fritto misto will vanish almost as soon as it reaches the table. With crisp anchovy-stuffed olives, lemon slices, prawns and calamari, plus aioli lifted by the fruity heat of Calabrian chilli, it is a snack that feels both polished and playful.
28 of 30: Sausage-Stuffed Fried Olives
Buttery Castelvetrano olives and Italian sausage make a superb combination in these small fried snacks. These refined little bites are made to accompany chilled cocktails and crisp white wine.
29 of 30: Perkedel Jagung
Chef Lara Lee's Perkedel Jagung, also known as Indonesian corn fritters, celebrates sweet, tender corn. Fresh corn works well if available, though frozen or tinned corn is equally suitable. Fragrant ginger and shallots blend with makrut lime, coriander and cumin in a treat that is delicious with spicy tomato sambal.
30 of 30: Michael Symon's Arancini
Arancini-crunchy fried risotto balls with a satisfyingly cheesy centre-make an ideal cocktail-party snack. Chef Michael Symon prepares the risotto a day ahead to simplify the work, then fries the balls at the last moment for an impeccably crisp exterior.
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