33 Thanksgiving Appetizers to Start Your Feast From baked Brie to delicate tartlets, these festive starters bring fresh flavors and holiday-worthy richness to any special meal. By Kim Wehby Kim Wehby Kim Wehby is a copy editor with over a decade of experience in the food and beverage space, including a senior editorial role at People Inc. Food Studios. She's edited and developed content for Food & Wine, Southern Living, and Eating Well. Food & Wine's Editorial Guidelines and Molly McArdle Molly McArdle Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ, Esquire, Oxford American, The Believer, Bookforum, and many more. Food & Wine's Editorial Guidelines Updated on November 20, 2025 Add Us On Close Credit: Eva Kolenko The best Thanksgiving starters welcome and delight, set a tone for the entire meal, and support the coming mains (we're looking at you, turkey). This collection leans into crowd-pleasing textures — crackling pastry, silky-rich cheeses, and luscious dips to go with crisp crudités, fresh shrimp, or crunchy crackers. Whether you're building a heaping charcuterie board or an opulent seafood tower, most components can be prepped ahead to streamline the busy day. As delicious as these recipes are, don't forget to save room for all the rest to come. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 33 Baked Brie en Croûte with Spiced Pears and Cherries Sarah Crowder / Food Styling by Bridget Hallinan Buttery puff pastry wraps a wheel of Brie that’s topped with a spiced pear-almond-dried cherry mixture, then baked until deeply golden. A drizzle of honey and a sprinkle of flaky salt top this timeless appetizer. Get the Recipe Save 02 of 33 Green Peppercorn-Marinated Feta Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Salty feta soaks in an aromatic bath of crushed green peppercorns, citrus, and olive oil. Serve with crispy crackers, fresh fruit, and other robust cheeses. Get the Recipe Save 03 of 33 Acorn Squash Saltimbocca Caitlin Bensel A lovely and autumnal spin on saltimbocca swaps in caramelized wedges of acorn squash layered with sage and prosciutto. The salty-herbal pairing amplifies the squash’s sweetness, while a quick pan roast builds browned edges and tender centers. Get the Recipe Save 04 of 33 Mushroom Flatbread with White Miso Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely This simple flatbread piles sautéed mushrooms over a crisp crust with melty cheese and herbs. A short bake yields a dish ideal for sliceable, pass-around portions. Get the Recipe Save 05 of 33 Carrots en Croûte Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Tender carrots get the beef Wellington treatment: wrapped in puff pastry and baked until flaky. It’s an elegant and colorful vegetarian centerpiece for the appetizer spread. Serve with sour cream. Get the Recipe Save 06 of 33 Seafood Tower Jennifer Causey / Food Styling by Victoria Granof / Prop Styling by Karin Olsen F&W's Justin Chapple lays out a flexible, make-ahead plan for a celebratory seafood platter or tiered tower with oysters, crab, shrimp, and condiments you can prep in advance. Get the Guide 07 of 33 Leeks Two Ways with Wild Mushrooms Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Alexandria Juhl Star chef and humanitarian José Andrés poaches leek whites with butter and thyme, purées the greens into a silky sauce, then crowns everything with sautéed wild mushrooms and mint. Get the Recipe Save 08 of 33 Squash Fondue Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley A whole roasted squash becomes a dramatic vessel for gooey, melted Comté and Gruyère cheeses in this striking appetizer from 2023 F&W Best New Chef Amanda Shulman. Serve with blanched vegetables, bread cubes, and apples for dipping. Get the Recipe Save 09 of 33 Spicy Lamb Meatballs with Green Goddess Dip Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Juicy lamb meatballs seasoned with warm spices inspired by North African sausage merguez meet a cool, herb-packed green goddess dip. Bake or pan-sear the meatballs ahead, then rewarm before serving; the creamy dip can chill until guests arrive. Get the Recipe Save 10 of 33 Alain Ducasse's Gougères Diana Chistruga From chef Alain Ducasse, these classic French cheese puffs are best still warm from the oven. Pâte à choux is baked up until hollow and crisp, while shredded Gruyère cheese, folded into the batter, lends savory nuttiness. Get the Recipe 11 of 33 Zucchini and White Bean Dip Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Puréed zucchini and cannellini beans create a silky, light green dip with lemon and herbs. It’s a bright counterpoint to the day’s richer dishes and an easy make-ahead. Get the Recipe Save 12 of 33 Mushroom Toasts with Délice de Bourgogne Eva Kolenko Top Chef's Kristen Kish piles earthy mushrooms onto crisp toasts spread with Délice de Bourgogne, a triple-cream cheese, then showers the plate with parsley, frisée, and chives. Get the Recipe Save 13 of 33 Duck Liver Pâté with Blackberry Conserva William Hereford 2017 F&W Best New Chef Angie Mar's smooth, cognac-scented duck liver pâté is paired with a jewel-toned blackberry conserva for a rich and well-balanced first bite. Spread on toasted baguette or buttery crackers; both elements can be made ahead. Get the Recipe Save 14 of 33 Kabocha Squash Fritters with Yuzu-Garlic Dipping Sauce Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Sweet kabocha squash is folded into a light batter and fried until crisp, then served with a citrus-garlic sauce scented with yuzu. Fry in batches and keep warm in a low oven until ready to serve. Get the Recipe Save 15 of 33 Smoked Salmon Dip Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Creamy, smoky, and lemon-bright, this make-ahead dip folds flaked smoked salmon into a tangy base with herbs, zest, and juice. Serve with rye crisps, cucumber slices, or potato chips. Get the Recipe Save 16 of 33 Flaky Andouille and Callaloo Hand Pies with Red Pepper Sambal Angie Mosier Spiced andouille and tender callaloo (amaranth greens) are tucked into a flaky pastry for handheld, peppery pies. Bake ahead and rewarm, then serve alongside a richly spiced red pepper sambal. Get the Recipe Save 17 of 33 Vietnamese Grilled Clams with Oyster Sauce and Peanuts Justin Walker Briny grilled clams are dressed with a savory-sweet oyster-sauce mixture, crushed peanuts, and herbs. The smoky shellfish are ideally served right off the grill, but have an oven broiler standby if outdoor grilling isn’t feasible. Get the Recipe Save 18 of 33 Mini Wedge Salads with Anchovy Dressing Greg DuPree Baby wedges of crisp lettuce are draped in an anchovy-rich dressing and finished with crunchy garnishes. No forks required. Get the Recipe Save 19 of 33 Classic Cheese Ball with Spiced Pecans Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke The retro classic returns with tangy cheese rolled in crunchy, warmly spiced pecans. Shape and chill the ball a day ahead; serve with crackers and crudités. Get the Recipe Save 20 of 33 Chile Crisp-Glazed Bacon Bites Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Thick-cut bacon is lacquered with chile crisp and baked until sticky and almost crisp. The sweet-spicy-savory glaze can be made from scratch or swapped with store-bought chile crisp. Get the Recipe Save 21 of 33 Mini Deviled Crab Cornbread Muffins Kelly Marshall These cornbread muffin topped with a deviled crab mix are a party staple for chef and cookbook author Alexander Smalls. Sweet, spicy, and earthy flavors come from a thoughtful blend of crab, corn kernels, coriander, and brown sugar. Get the Recipe Save 22 of 33 Creamy Mushroom Tartlets Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Chef Wylie Dufresne uses store-bought puff pastry for these elegant shiitake mushroom tarts, balancing a creamy, thyme-scented cashew base with earthy mushrooms layered on top. Get the Recipe Save 23 of 33 Fried Boudin Balls with Creole Mustard Dipping Sauce Frederick Hardy II / Food Styling by Ali Ramee / Prop Styling by Christina Brockman Crisp-fried Louisiana-style boudin balls offer a crackly shell and soft, savory interior made up of pork, liver, rice, and plenty of seasonings. Serve it with a tangy, spicy Creole mustard dipping sauce. Get the Recipe Save 24 of 33 Baked Brie in a Bread Bowl Jordan Provost / Food Styling by Thu Buser A round of bread is hollowed, filled with Brie and aromatics, then baked until the crust crisps and the center turns molten and scoopable. Top with fig jam, capers, candied walnuts, and fresh thyme, then serve with crudités and torn bread from the cavity. Get the Recipe Save 25 of 33 Deviled-Egg Crisps Greg DuPree F&W's Justin Chapple riffs on a signature dish from 2010 F&W Best New Chef Missy Robbins. Crackers are topped with deviled egg puree, thinly sliced jalapeño, and lime zest. Get the Recipe Save 26 of 33 Gouda Pimiento Cheese Dip Food & Wine / Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hausser A Southern staple goes Dutch with Gouda cheese, folding roasted pimientos into a creamy spread that can be chilled ahead and served with celery and buttery crackers. Chill for at least 30 minutes, and ideally overnight. Get the Recipe Save 27 of 33 Cheese Tarts with Bacon and Fingerling Potatoes Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Smoky bacon, tender potatoes, and a custardy cheese filling — what's not to love? Slice for easy serving, whether at the table or as a passed appetizer. Get the Recipe Save 28 of 33 Seared Scallops with Fennel and Lemon Relish Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Natalie Ghazali Quick-seared scallops get a tangy fennel-lemon relish for a light and festive starter. Sear over high heat for caramelized edges and a just-opaque center; the relish can be prepped ahead. Get the Recipe Save 29 of 33 Cheese Croustades Justin Walker Chef Josh Miller uses frozen mini phyllo pastry shells for these adorable and surprisingly simple starter filled with goat cheese and ricotta mousse and a dollop of cranberry relish. Get the Recipe Save 30 of 33 Easy Hummus with Tahini Tina Rupp Classic hummus — chickpeas, tahini, lemon, and garlic — whips easily to a velvety dip that can anchor any appetizer table. Make a day ahead and swirl with olive oil and paprika just before serving. Get the Recipe Save 31 of 33 Beef Tenderloin Tartare with Anchovy-Cornichon Vinaigrette Aubrie Pick High-quality, chilled, and hand-chopped tenderloin is bound with a punchy vinaigrette of anchovy, cornichon, capers, and herbs for a deeply satisfying tartare. Top with a raw egg yolk and chopped parsley, and serve alongside crisp crostini. Get the Recipe Save 32 of 33 Hot-Smoked Trout with Pickled Cipollini Onions Cedric Angeles Smoking yields tender trout with a pleasant, woodsy perfume — and a striking, festive appetizer. It's served with pickled onions, onion puree, and onion marmalade, all of which can be made ahead. Get the Recipe Save 33 of 33 Chile-Sumac-Pomegranate Nuts Greg DuPree James Beard Award-nominated cookbook author Nik Sharma roasts mixed nuts with tart-spicy blend of chile, sumac, melted butter, pomegranate molasses, and jaggery, for a delicious snack inspired by his childhood in Mumbai. Get the Recipe Save Explore more: Food Holidays & Occasions Thanksgiving Recipes and Ideas Was this page helpful? Thanks for your feedback! Tell us why! Other Submit