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New Year’s Eve is the party of all parties — and that means you’ll need lots of nosh-worthy bites to fuel the festivities. We’ve got plenty of elegant appetizer options to make your spread sparkle, with classics like buttery Clams Casino and rustic Chicken Liver Mousse as well as new spins on old favorites: Think fondue served in a bowl made of acorn squash and a vibrant four-herb guacamole. Say goodbye to last year and hello to new beginnings with this selection of celebratory New Year’s Eve appetizers.
Chile Crisp-Glazed Bacon Bites
Ringing in the new year with bacon just feels right. Here, meaty bites of slow-roasted slab bacon are tossed with a homemade chile crisp studded with freshly toasted chunks of dried chiles, fresh ginger, and garlic. Or, use your favorite store-bought chile crisp to keep things easy.
Potato-Gruyère Tart
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Lauren McAnelly / Prop Styling by Sue Mitchell
Flaky store-bought puff pastry is the foundation for this classy tart. Caramelized onions and thin slices of tender potatoes bake atop a bed of creamy thyme-infused Gruyère for an appetizer your guests won’t be able to resist.
Caviar Toast with Radish and Miso Butter
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen
Recipe developer Anna Theoktisto pairs deeply flavorful, umami-forward miso butter with mild radishes and caviar on hearty sourdough bread for these eye-catching toasts. Splurge for osetra caviar or opt for smoked trout roe — either will provide a briny finish.
Homemade French Onion Dip
Jordan Provost / Food Styling by Thu Buser
Making French onion dip from scratch will have you falling for this quintessential party snack all over again. Caramelized onions, Worcestershire sauce, and a beef bouillon cube mixed with sour cream and cream cheese make the perfect creamy, tangy dip for your New Year’s celebration.
Clams Casino
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
With buttery breadcrumbs and crispy bacon, Clams Casino is always a good bet. Assemble the stuffed clams up to a day ahead of time, then top them with the panko mixture and pop them in the oven when your guests arrive.
Dirty Martini Dip Mini Stuffed Potatoes
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Sally McKay / Prop Styling by Abby Armstrong
Roast baby Yukon Gold potatoes until tender, then fill them with a creamy, salty filling made with tangy blue cheese, cream cheese, and briny olive juice. A sprinkling of chopped gin-marinated Castelvetrano olives adds a bright finishing touch to complete these bite-sized party poppers.
Acorn Squash Fondue
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
The traditional melted-cheese-in-raclette gets a seasonal reimagining from 2023 F&W Best New Chef Amanda Shulman. In this entertaining-ready recipe, roasted acorn squash is filled with melted Comté and Gruyère. The squash bowl is served alongside delectable crudités like cornichons, toasts, Belgian endive, grapes, and radishes.
Chicken Liver Mousse
Paired with Pinot Noir jam and hazelnuts, this rustic chopped liver–style mousse is spread on baguette slices for the ideal start to your New Year’s Eve meal.
Fried Ravioli with Cacio e Pepe Dip
Food & Wine / Photo by Hannah Hufham / Food Styling by Marianne Williams / Prop Styling by Josh Hoggle
Crunchy, buttery, and crispy, these seasoned cheese ravioli seem deep-fried despite just a quick trip into a hot oven. The cacio e pepe dip is the texture of a creamy dressing, with an umph and umami saltiness from the cheeses and a good dose of pepper.
Thai-Style Shrimp Cocktail
Cook and chill large raw shrimp, then serve with a quick garlic aïoli and super-spicy fish sauce-based dip for 2016 F&W Best New Chef Kris Yenbamroong’s creative take on this classic appetizer.
Chicken-Carrot Kade Paan
Sam Fore riffs on her favorite Sri Lankan snack by filling store-bought yeast roll dough with curry-spiced chicken, leek, and carrot. They’re perfect for a party because you can assemble them ahead of time and bake just before guests arrive. Serve the kade paan with a tomato-chile sauce, such as Maggi Hot & Sweet.
Herb Guacamole
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
Made with a quartet of herbs — cilantro, basil, mint, and tarragon — this creamy, verdant dip from chef Enrique Olvera is just the thing to scoop up with freshly fried tostadas.
Baked Goat Cheese with Herbs
Chris Simpson / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen
Inspired by winters in Switzerland, this rendition of baked cheese from 2007 F&W Best New Chef Gavin Kaysen showcases creamy goat cheese baked until bubbly in olive oil and tart saba along with thyme, garlic, rosemary, and shallot.
Creamy Mushroom Tartlets
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Wylie Dufresne tops rounds of store-bought puff pastry with a cream sherry-infused cashew spread and heaps of fresh shiitakes, then bakes them until they’re delightfully golden.
Crudités with Carrot Dip and Romesco
Served with a romesco-swirled carrot dip, these veggies are a great way to balance out the richer, more indulgent appetizers in your spread.
Bacon-Wrapped Dates
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali
At once chewy, crispy, sweet, savory, and smoky, these bacon-wrapped dates hit all the right notes to satisfy your guests in a single bite. Plump and tender Medjool dates are stuffed with a mixture of blue cheese and cream cheese; a toasted walnut stands in for the pit. Feel free to experiment with other cheese-nut combinations.
Goat Cheese and Quail Egg Canapés
When prepping for a soiree, we love it when ease and elegance collide — like in this recipe from winemakers Mireia Taribó and Tara Gomez. Here, airy whipped goat cheese and tender quail eggs top crisp cornmeal crackers, all garnished with thin strips of fresh white sage and lemon peel.
Bacon and Cheese Pigs in a Blanket
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Sally McKay / Prop Styling by Abby Armstrong
Pigs in a Blanket never go out of style. Made with store-bought crescent roll dough, cocktail-size smoked sausages, and sharp American cheese slices, this classic finger food just needs to be assembled and baked — use your oven or the air fryer.
Mini Wedge Salads with Anchovy Dressing
Greg DuPree
Your holiday guests will delight in these personal wedge salads. A clever panko crust lets each guest enjoy their handheld salad in just a bite or two — no forks required.
Pintxos Matrimonio
Morgan Hunt Glaze / Food Styling by Jennifer Wendorf / Prop Styling by Josh Hoggle
Frozen puff pastry and tinned anchovies make easy work of these popular Spanish tapas. All you have to do is cut and bake off the puff pastry, chop a bit of parsley and garlic to stir together with olive oil, and assemble — about 25 minutes of active work time.
Mushroom Conserva
Marinated in a blend of Champagne vinegar, olive oil, toasted fennel seeds, garlic, and thyme, these tender mixed mushrooms can be used in any number of ways. Spoon them over ricotta-topped toast or gooey baked Brie, or add them to a cheese board with plenty of crusty bread for sopping.
Mixed Nuts with Crispy Herb and Garlic
These holiday-ready nuts can be made up to five days ahead of time, but it’ll be tough to refrain from munching on them before the party. Justin Chapple first toasts garlic, sage, and rosemary in olive oil, then uses that fragrant oil to cook a blend of pecans, cashews, pistachios, and marcona almonds.
Salty Black-and-White Sesame Cocktail Cookies
These sweet-meets-savory cocktail cookies from expert baker Dorie Greenspan use nutty almond flour to accentuate the sesame topping. They’re perfect for nibbling alongside a glass of bubbly.
New Year’s Day Black-Eyed Peas
Serve up some good luck with this tasty appetizer from chef Ryan Hardy. Here, he tops garlic-rubbed toasts with hearty black-eyed peas and a shower of freshly grated Parmigiano-Reggiano.
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