beet, cheddar, and apple tarts Credit: Bryan Gardner
beet, cheddar, and apple tarts Credit: Bryan Gardner
beet, cheddar, and apple tarts Credit: Bryan Gardner
beet, cheddar, and apple tarts
Credit: Bryan Gardner
Whether you’re having friends over to watch a football game or throwing an impromptu Friday night pizza gathering, fall is a great time to entertain. In many places, the weather is cooler, so you can crank up the oven without overheating your guests—which opens the door to so many wonderful recipes.
That might mean baked Brie (or Camembert, or any mild, creamy cheese); you can also roast all manner of fall fruits and vegetables, from parsnips to grapes, and turn them into finger foods, dips, or spreads. Tarts and puffs are another lovely option for fall appetizers, and if you use store-bought puff pastry they’re easy, too. Of course, you definitely don’t need to bake or even cook: A crudité platter can be perfect any time of year, especially if you lean in to the season with darker-hued vegetables.
Baked Camembert with Cherry Jam Credit: Nico Schinco Baked Camembert With Cherry Jam View Recipe Scatter herbs over a round of your favorite soft cheese—any mild, creamy Brie or Camembert is perfect—add a small pour of vermouth for flair, and bake for 10 minutes. To give it a fall spin, spoon on a pear jam or even concord grape after it comes out of the oven. Serve with bread or crackers. arancini-tallegio-sage-v5-037-d111633_f.jpg Credit: Anna Williams Arancini With Sage View Recipe Fried rice balls are a delicious treat. This particular version includes a cube of melted Taleggio cheese inside. Serve them with fried sage leaves for a warm, woodsy accent. Butternut Squash Soup Credit: David Malosh Butternut Squash Soup View Recipe Rich butternut squash soup is a lovely start to any fall meal. Thicken the soup by puréeing this favorite autumn vegetable with onions and chicken broth. Chorizo, Parsnip, and Olive Bites Credit: Bryan Gardner Chorizo, Parsnip, and Olive Bites View Recipe This fall finger food is a cinch to make and even easier to eat, thanks to the skewers. It combines savory chorizo, sweet roasted parsnips, and salty green olives. Roasted Grape and Burrata Crostini Credit: Gabriela Herman Roasted Grape and Burrata Crostini View Recipe Roasting grapes turns them soft and wilted, and some even burst, creating a jam-like liquid that's amazing with buttery-tasting burrata. Pears with Maple Walnuts and Gorgonzola Pears With Maple Walnuts and Gorgonzola View Recipe The only cooking required for this fall appetizer is toasting walnuts you've dressed with sugar, salt, butter, and syrup. Once that easy job is done, just arrange the candied nuts on a platter alongside pear wedges and Gorgonzola. Together, they offer a fantastic mix of flavors and textures. Caramelized Persimmons with Prosciutto Credit: Raymond Hom Caramelized Persimmons With Prosciutto View Recipe Persimmons, which are in season September through late November, have a delicate flavor that takes nicely to caramelizing—and the sweet taste is a great match for salty prosciutto. la102751_1007_oniontart.jpg Credit: John Kernick Apple-Onion Tarts View Recipe These sweet and savory apple-onion tarts have a rosemary-infused, parsnip sweetened crust. Cut them into slices, and they are an elegant start to a special fall meal. Gruyère, Anchovy, and Olive Straws Credit: Paola + Murray Gruyère, Anchovy, and Olive Straws View Recipe Crunchy and buttery, these puff pastry straws are wonderful with a glass of crisp sparkling wine or cider. There are three different ways to flavor them: Gruyère, anchovy, or olive. Roasted-Carrot-and-Beet Tart Credit: Bryan Gardner Roasted-Carrot-and-Beet Tart View Recipe This stunning and savory tart celebrates the time in between summer and winter with sweet roasted vegetables, fragrant cilantro, and warm toasted spices. Crudites with Miso-Yogurt Dip Credit: Chelsea Cavanaugh Crudités With Miso-Yogurt Dip View Recipe Purple carrots and potatoes, red cabbage, and black radishes give this crudité platter a vibe that's perfect for Halloween—or anytime you feel like taking a departure from the usual orange carrots and pale green celery. Bacon-Wrapped Brussels Sprouts Credit: Bryan Gardner Bacon-Wrapped Brussels Sprouts View Recipe It's hard to go wrong when you wrap anything in bacon, and roasted Brussels sprouts are no exception. They're delightful with a zingy mustard dipping sauce. Savory Pumpkin Puffs Savory Pumpkin Puffs View Recipe If you're hosting a fall party, this is a fun and festive hors d'oeuvre. Cut store-bought puff pastry into small pumpkin shapes, then fill with grated Gruyère and Parmesan cheeses and Dijon mustard. Warm Fennel-and-Parmesan Dip Credit: Marcus Nilsson Warm Fennel-and-Parmesan Dip View Recipe In season during fall and winter, fennel takes especially well to roasting, so its sharp notes soften and sweeten. This warm, golden dip uses Parmesan cheese to season caramelized fennel and garlic. beet, cheddar, and apple tarts Credit: Bryan Gardner Beet, Cheddar, and Apple Tarts View Recipe Thinly sliced beets add beautiful color to these small tarts, which are just the right size for appetizers. And using store-bought puff pastry for the rounds cuts down on prep time considerably.
Baked Camembert with Cherry Jam Credit: Nico Schinco Baked Camembert With Cherry Jam View Recipe Scatter herbs over a round of your favorite soft cheese—any mild, creamy Brie or Camembert is perfect—add a small pour of vermouth for flair, and bake for 10 minutes. To give it a fall spin, spoon on a pear jam or even concord grape after it comes out of the oven. Serve with bread or crackers.
arancini-tallegio-sage-v5-037-d111633_f.jpg Credit: Anna Williams Arancini With Sage View Recipe Fried rice balls are a delicious treat. This particular version includes a cube of melted Taleggio cheese inside. Serve them with fried sage leaves for a warm, woodsy accent.
Butternut Squash Soup Credit: David Malosh Butternut Squash Soup View Recipe Rich butternut squash soup is a lovely start to any fall meal. Thicken the soup by puréeing this favorite autumn vegetable with onions and chicken broth.
Chorizo, Parsnip, and Olive Bites Credit: Bryan Gardner Chorizo, Parsnip, and Olive Bites View Recipe This fall finger food is a cinch to make and even easier to eat, thanks to the skewers. It combines savory chorizo, sweet roasted parsnips, and salty green olives.
Roasted Grape and Burrata Crostini Credit: Gabriela Herman Roasted Grape and Burrata Crostini View Recipe Roasting grapes turns them soft and wilted, and some even burst, creating a jam-like liquid that's amazing with buttery-tasting burrata.
Pears with Maple Walnuts and Gorgonzola Pears With Maple Walnuts and Gorgonzola View Recipe The only cooking required for this fall appetizer is toasting walnuts you've dressed with sugar, salt, butter, and syrup. Once that easy job is done, just arrange the candied nuts on a platter alongside pear wedges and Gorgonzola. Together, they offer a fantastic mix of flavors and textures.
Caramelized Persimmons with Prosciutto Credit: Raymond Hom Caramelized Persimmons With Prosciutto View Recipe Persimmons, which are in season September through late November, have a delicate flavor that takes nicely to caramelizing—and the sweet taste is a great match for salty prosciutto.
la102751_1007_oniontart.jpg Credit: John Kernick Apple-Onion Tarts View Recipe These sweet and savory apple-onion tarts have a rosemary-infused, parsnip sweetened crust. Cut them into slices, and they are an elegant start to a special fall meal.
Gruyère, Anchovy, and Olive Straws Credit: Paola + Murray Gruyère, Anchovy, and Olive Straws View Recipe Crunchy and buttery, these puff pastry straws are wonderful with a glass of crisp sparkling wine or cider. There are three different ways to flavor them: Gruyère, anchovy, or olive.
Roasted-Carrot-and-Beet Tart Credit: Bryan Gardner Roasted-Carrot-and-Beet Tart View Recipe This stunning and savory tart celebrates the time in between summer and winter with sweet roasted vegetables, fragrant cilantro, and warm toasted spices.
Crudites with Miso-Yogurt Dip Credit: Chelsea Cavanaugh Crudités With Miso-Yogurt Dip View Recipe Purple carrots and potatoes, red cabbage, and black radishes give this crudité platter a vibe that's perfect for Halloween—or anytime you feel like taking a departure from the usual orange carrots and pale green celery.
Bacon-Wrapped Brussels Sprouts Credit: Bryan Gardner Bacon-Wrapped Brussels Sprouts View Recipe It's hard to go wrong when you wrap anything in bacon, and roasted Brussels sprouts are no exception. They're delightful with a zingy mustard dipping sauce.
Savory Pumpkin Puffs Savory Pumpkin Puffs View Recipe If you're hosting a fall party, this is a fun and festive hors d'oeuvre. Cut store-bought puff pastry into small pumpkin shapes, then fill with grated Gruyère and Parmesan cheeses and Dijon mustard.
Warm Fennel-and-Parmesan Dip Credit: Marcus Nilsson Warm Fennel-and-Parmesan Dip View Recipe In season during fall and winter, fennel takes especially well to roasting, so its sharp notes soften and sweeten. This warm, golden dip uses Parmesan cheese to season caramelized fennel and garlic.
beet, cheddar, and apple tarts Credit: Bryan Gardner Beet, Cheddar, and Apple Tarts View Recipe Thinly sliced beets add beautiful color to these small tarts, which are just the right size for appetizers. And using store-bought puff pastry for the rounds cuts down on prep time considerably.
Baked Camembert with Cherry Jam Credit: Nico Schinco Baked Camembert With Cherry Jam View Recipe Scatter herbs over a round of your favorite soft cheese—any mild, creamy Brie or Camembert is perfect—add a small pour of vermouth for flair, and bake for 10 minutes. To give it a fall spin, spoon on a pear jam or even concord grape after it comes out of the oven. Serve with bread or crackers.
Baked Camembert with Cherry Jam Credit: Nico Schinco
Baked Camembert With Cherry Jam
Scatter herbs over a round of your favorite soft cheese—any mild, creamy Brie or Camembert is perfect—add a small pour of vermouth for flair, and bake for 10 minutes. To give it a fall spin, spoon on a pear jam or even concord grape after it comes out of the oven. Serve with bread or crackers.
Baked Camembert with Cherry Jam Credit: Nico Schinco
Baked Camembert with Cherry Jam
Credit: Nico Schinco
Baked Camembert with Cherry Jam
Baked Camembert With Cherry Jam
Scatter herbs over a round of your favorite soft cheese—any mild, creamy Brie or Camembert is perfect—add a small pour of vermouth for flair, and bake for 10 minutes. To give it a fall spin, spoon on a pear jam or even concord grape after it comes out of the oven. Serve with bread or crackers.
arancini-tallegio-sage-v5-037-d111633_f.jpg Credit: Anna Williams Arancini With Sage View Recipe Fried rice balls are a delicious treat. This particular version includes a cube of melted Taleggio cheese inside. Serve them with fried sage leaves for a warm, woodsy accent.
arancini-tallegio-sage-v5-037-d111633_f.jpg Credit: Anna Williams
Arancini With Sage
Fried rice balls are a delicious treat. This particular version includes a cube of melted Taleggio cheese inside. Serve them with fried sage leaves for a warm, woodsy accent.
arancini-tallegio-sage-v5-037-d111633_f.jpg Credit: Anna Williams
arancini-tallegio-sage-v5-037-d111633_f.jpg
Credit: Anna Williams
arancini-tallegio-sage-v5-037-d111633_f.jpg
Arancini With Sage
Fried rice balls are a delicious treat. This particular version includes a cube of melted Taleggio cheese inside. Serve them with fried sage leaves for a warm, woodsy accent.
Butternut Squash Soup Credit: David Malosh Butternut Squash Soup View Recipe Rich butternut squash soup is a lovely start to any fall meal. Thicken the soup by puréeing this favorite autumn vegetable with onions and chicken broth.
Butternut Squash Soup Credit: David Malosh
Butternut Squash Soup
Rich butternut squash soup is a lovely start to any fall meal. Thicken the soup by puréeing this favorite autumn vegetable with onions and chicken broth.
Butternut Squash Soup Credit: David Malosh
Butternut Squash Soup
Credit: David Malosh
Butternut Squash Soup
Butternut Squash Soup
Rich butternut squash soup is a lovely start to any fall meal. Thicken the soup by puréeing this favorite autumn vegetable with onions and chicken broth.
Chorizo, Parsnip, and Olive Bites Credit: Bryan Gardner Chorizo, Parsnip, and Olive Bites View Recipe This fall finger food is a cinch to make and even easier to eat, thanks to the skewers. It combines savory chorizo, sweet roasted parsnips, and salty green olives.
Chorizo, Parsnip, and Olive Bites Credit: Bryan Gardner
Chorizo, Parsnip, and Olive Bites
This fall finger food is a cinch to make and even easier to eat, thanks to the skewers. It combines savory chorizo, sweet roasted parsnips, and salty green olives.
Chorizo, Parsnip, and Olive Bites Credit: Bryan Gardner
Chorizo, Parsnip, and Olive Bites
Credit: Bryan Gardner
Chorizo, Parsnip, and Olive Bites
Chorizo, Parsnip, and Olive Bites
This fall finger food is a cinch to make and even easier to eat, thanks to the skewers. It combines savory chorizo, sweet roasted parsnips, and salty green olives.
Roasted Grape and Burrata Crostini Credit: Gabriela Herman Roasted Grape and Burrata Crostini View Recipe Roasting grapes turns them soft and wilted, and some even burst, creating a jam-like liquid that's amazing with buttery-tasting burrata.
Roasted Grape and Burrata Crostini Credit: Gabriela Herman
Roasted Grape and Burrata Crostini
Roasting grapes turns them soft and wilted, and some even burst, creating a jam-like liquid that’s amazing with buttery-tasting burrata.
Roasted Grape and Burrata Crostini Credit: Gabriela Herman
Roasted Grape and Burrata Crostini
Credit: Gabriela Herman
Roasted Grape and Burrata Crostini
Roasted Grape and Burrata Crostini
Roasting grapes turns them soft and wilted, and some even burst, creating a jam-like liquid that’s amazing with buttery-tasting burrata.
Pears with Maple Walnuts and Gorgonzola Pears With Maple Walnuts and Gorgonzola View Recipe The only cooking required for this fall appetizer is toasting walnuts you've dressed with sugar, salt, butter, and syrup. Once that easy job is done, just arrange the candied nuts on a platter alongside pear wedges and Gorgonzola. Together, they offer a fantastic mix of flavors and textures.
Pears with Maple Walnuts and Gorgonzola
Pears With Maple Walnuts and Gorgonzola
The only cooking required for this fall appetizer is toasting walnuts you’ve dressed with sugar, salt, butter, and syrup. Once that easy job is done, just arrange the candied nuts on a platter alongside pear wedges and Gorgonzola. Together, they offer a fantastic mix of flavors and textures.
Pears with Maple Walnuts and Gorgonzola
Pears with Maple Walnuts and Gorgonzola
Pears with Maple Walnuts and Gorgonzola
Pears With Maple Walnuts and Gorgonzola
The only cooking required for this fall appetizer is toasting walnuts you’ve dressed with sugar, salt, butter, and syrup. Once that easy job is done, just arrange the candied nuts on a platter alongside pear wedges and Gorgonzola. Together, they offer a fantastic mix of flavors and textures.
Caramelized Persimmons with Prosciutto Credit: Raymond Hom Caramelized Persimmons With Prosciutto View Recipe Persimmons, which are in season September through late November, have a delicate flavor that takes nicely to caramelizing—and the sweet taste is a great match for salty prosciutto.
Caramelized Persimmons with Prosciutto Credit: Raymond Hom
Caramelized Persimmons With Prosciutto
Persimmons, which are in season September through late November, have a delicate flavor that takes nicely to caramelizing—and the sweet taste is a great match for salty prosciutto.
Caramelized Persimmons with Prosciutto Credit: Raymond Hom
Caramelized Persimmons with Prosciutto
Credit: Raymond Hom
Caramelized Persimmons with Prosciutto
Caramelized Persimmons With Prosciutto
Persimmons, which are in season September through late November, have a delicate flavor that takes nicely to caramelizing—and the sweet taste is a great match for salty prosciutto.
la102751_1007_oniontart.jpg Credit: John Kernick Apple-Onion Tarts View Recipe These sweet and savory apple-onion tarts have a rosemary-infused, parsnip sweetened crust. Cut them into slices, and they are an elegant start to a special fall meal.
la102751_1007_oniontart.jpg Credit: John Kernick
Apple-Onion Tarts
These sweet and savory apple-onion tarts have a rosemary-infused, parsnip sweetened crust. Cut them into slices, and they are an elegant start to a special fall meal.
la102751_1007_oniontart.jpg Credit: John Kernick
la102751_1007_oniontart.jpg
Credit: John Kernick
la102751_1007_oniontart.jpg
Apple-Onion Tarts
These sweet and savory apple-onion tarts have a rosemary-infused, parsnip sweetened crust. Cut them into slices, and they are an elegant start to a special fall meal.
Gruyère, Anchovy, and Olive Straws Credit: Paola + Murray Gruyère, Anchovy, and Olive Straws View Recipe Crunchy and buttery, these puff pastry straws are wonderful with a glass of crisp sparkling wine or cider. There are three different ways to flavor them: Gruyère, anchovy, or olive.
Gruyère, Anchovy, and Olive Straws Credit: Paola + Murray
Gruyère, Anchovy, and Olive Straws
Crunchy and buttery, these puff pastry straws are wonderful with a glass of crisp sparkling wine or cider. There are three different ways to flavor them: Gruyère, anchovy, or olive.
Gruyère, Anchovy, and Olive Straws Credit: Paola + Murray
Gruyère, Anchovy, and Olive Straws
Credit: Paola + Murray
Gruyère, Anchovy, and Olive Straws
Gruyère, Anchovy, and Olive Straws
Crunchy and buttery, these puff pastry straws are wonderful with a glass of crisp sparkling wine or cider. There are three different ways to flavor them: Gruyère, anchovy, or olive.
Roasted-Carrot-and-Beet Tart Credit: Bryan Gardner Roasted-Carrot-and-Beet Tart View Recipe This stunning and savory tart celebrates the time in between summer and winter with sweet roasted vegetables, fragrant cilantro, and warm toasted spices.
Roasted-Carrot-and-Beet Tart Credit: Bryan Gardner
Roasted-Carrot-and-Beet Tart
This stunning and savory tart celebrates the time in between summer and winter with sweet roasted vegetables, fragrant cilantro, and warm toasted spices.
Roasted-Carrot-and-Beet Tart Credit: Bryan Gardner
Roasted-Carrot-and-Beet Tart
Roasted-Carrot-and-Beet Tart
Roasted-Carrot-and-Beet Tart
This stunning and savory tart celebrates the time in between summer and winter with sweet roasted vegetables, fragrant cilantro, and warm toasted spices.
Crudites with Miso-Yogurt Dip Credit: Chelsea Cavanaugh Crudités With Miso-Yogurt Dip View Recipe Purple carrots and potatoes, red cabbage, and black radishes give this crudité platter a vibe that's perfect for Halloween—or anytime you feel like taking a departure from the usual orange carrots and pale green celery.
Crudites with Miso-Yogurt Dip Credit: Chelsea Cavanaugh
Crudités With Miso-Yogurt Dip
Purple carrots and potatoes, red cabbage, and black radishes give this crudité platter a vibe that’s perfect for Halloween—or anytime you feel like taking a departure from the usual orange carrots and pale green celery.
Crudites with Miso-Yogurt Dip Credit: Chelsea Cavanaugh
Crudites with Miso-Yogurt Dip
Credit: Chelsea Cavanaugh
Crudites with Miso-Yogurt Dip
Crudités With Miso-Yogurt Dip
Purple carrots and potatoes, red cabbage, and black radishes give this crudité platter a vibe that’s perfect for Halloween—or anytime you feel like taking a departure from the usual orange carrots and pale green celery.
Bacon-Wrapped Brussels Sprouts Credit: Bryan Gardner Bacon-Wrapped Brussels Sprouts View Recipe It's hard to go wrong when you wrap anything in bacon, and roasted Brussels sprouts are no exception. They're delightful with a zingy mustard dipping sauce.
Bacon-Wrapped Brussels Sprouts Credit: Bryan Gardner
Bacon-Wrapped Brussels Sprouts
It’s hard to go wrong when you wrap anything in bacon, and roasted Brussels sprouts are no exception. They’re delightful with a zingy mustard dipping sauce.
Bacon-Wrapped Brussels Sprouts Credit: Bryan Gardner
Bacon-Wrapped Brussels Sprouts
Bacon-Wrapped Brussels Sprouts
Bacon-Wrapped Brussels Sprouts
It’s hard to go wrong when you wrap anything in bacon, and roasted Brussels sprouts are no exception. They’re delightful with a zingy mustard dipping sauce.
Savory Pumpkin Puffs Savory Pumpkin Puffs View Recipe If you're hosting a fall party, this is a fun and festive hors d'oeuvre. Cut store-bought puff pastry into small pumpkin shapes, then fill with grated Gruyère and Parmesan cheeses and Dijon mustard.
Savory Pumpkin Puffs
Savory Pumpkin Puffs
If you’re hosting a fall party, this is a fun and festive hors d’oeuvre. Cut store-bought puff pastry into small pumpkin shapes, then fill with grated Gruyère and Parmesan cheeses and Dijon mustard.
Savory Pumpkin Puffs
Savory Pumpkin Puffs
Savory Pumpkin Puffs
Savory Pumpkin Puffs
If you’re hosting a fall party, this is a fun and festive hors d’oeuvre. Cut store-bought puff pastry into small pumpkin shapes, then fill with grated Gruyère and Parmesan cheeses and Dijon mustard.
Warm Fennel-and-Parmesan Dip Credit: Marcus Nilsson Warm Fennel-and-Parmesan Dip View Recipe In season during fall and winter, fennel takes especially well to roasting, so its sharp notes soften and sweeten. This warm, golden dip uses Parmesan cheese to season caramelized fennel and garlic.
Warm Fennel-and-Parmesan Dip Credit: Marcus Nilsson
Warm Fennel-and-Parmesan Dip
In season during fall and winter, fennel takes especially well to roasting, so its sharp notes soften and sweeten. This warm, golden dip uses Parmesan cheese to season caramelized fennel and garlic.
Warm Fennel-and-Parmesan Dip Credit: Marcus Nilsson
Warm Fennel-and-Parmesan Dip
Credit: Marcus Nilsson
Warm Fennel-and-Parmesan Dip
Warm Fennel-and-Parmesan Dip
In season during fall and winter, fennel takes especially well to roasting, so its sharp notes soften and sweeten. This warm, golden dip uses Parmesan cheese to season caramelized fennel and garlic.
beet, cheddar, and apple tarts Credit: Bryan Gardner Beet, Cheddar, and Apple Tarts View Recipe Thinly sliced beets add beautiful color to these small tarts, which are just the right size for appetizers. And using store-bought puff pastry for the rounds cuts down on prep time considerably.
beet, cheddar, and apple tarts Credit: Bryan Gardner
Beet, Cheddar, and Apple Tarts
Thinly sliced beets add beautiful color to these small tarts, which are just the right size for appetizers. And using store-bought puff pastry for the rounds cuts down on prep time considerably.
beet, cheddar, and apple tarts Credit: Bryan Gardner
beet, cheddar, and apple tarts
Beet, Cheddar, and Apple Tarts
Thinly sliced beets add beautiful color to these small tarts, which are just the right size for appetizers. And using store-bought puff pastry for the rounds cuts down on prep time considerably.
