Five Easy Hors D’oeurves To Make For Your Next Party!

Hors D’oeurves are some of the most creative and fun little foods to eat and to make! Often confused with being synonymous of appetizers, hors d’oeurves are designed to be eaten in one bite. Typically you’ll see these as little “finger foods” served at a party. As opposed to appetizers which can be much larger than these.

I’m sharing with you not one, but five of my favorite hors d’oeurves recipes! These are all pretty easy, some requiring more work than others. But delicious all the same! Use one (or all) of these to bring to the next party you attend or host and impress everyone!

Caprese Salad Skewers

These skewers are the easiest of all the hors d’oeurves on this list. The only ingredients are Grape or Cherry Tomatoes, Small Fresh Basil Leaves, Snack Size Fresh Mozzarella Balls (or cut cubes from a large mozzarella ball), and Balsamic Vinegar!

Simple stack the basil leaf on top of the tomato, and the mozzarella ball/cube on top of that. Drizzle a bit of balsamic, stick a toothpick through the center and enjoy! If you want them to stand up on a plate, cut a small amount off of the bottom of the tomato to make it flat.

So simple and so yummy! Perfect for a summertime soiree!

Mini Meatballs in Marinara

These miniature meatballs are delicious but they require a bit more work than the previous.

I chose to make my own marinara sauce, but it’s absolutely fine to use store bought. If you’re using store bought marinara, you won’t need the Garlic, White Onion, and Tomatoes.

If you are making your own, go ahead and chop those ingredients up and start sautéing them in a pan with a white wine to help them reduce. Once they’re aromatic and seem to be cooked down a bit, put them in a blender or a food processor and puree, but leave it slightly thick. When you’re done with that, you can pour it back into the pan and let the excess water simmer out. I added tomato paste to my sauce for the color; mine turned out more orange without it.

Now, mix the ground beef with the egg and a decent amount of breadcrumbs. Then add your salt, pepper, seasonings, splash of Worcestershire, and splash of milk. Add  breadcrumbs until the consistency is less “wet.” Roll the meat into small meatballs and place in the sauce to simmer. Once the bottom has cooked, turn the meatballs over to cook the other side.

When they’re done cooking, plate them with sauce and a toothpick. Top with parmesan cheese and chopped parsley.


Two hors d’oeurves down, three to go!

Miniature salmon lox bagel Boats

These were a bit of a struggle for me because I could not find miniature bagels anywhere in the whole grocery store! So, I bought regular sized everything bagels and chopped them. I went to the fish section and got some Lox Smoked Salmon. Also, some plain cream cheese and some fresh dill.

Remove the inside of the bagel, so it is hollowed out. Toast it in a pan with some butter to get crispy edges. Then fill with the cream cheese and dill mixture, followed by smoked salmon.

Cut the filled bagel into small pieces, and top with a small dollop of dill cream cheese



Peach, honey, goat cheese Crostini

For this, I used a few slices of one of those skinny baguettes from the bakery, one ripe peach, some goat cheese, basil leaves, and honey.

I rubbed the bread pieces with unsalted butter and toasted them in the oven until they started to brown. Then I spread goat cheese on each one and put them back in the oven to melt a bit. Once melted, simply assemble the peach slices, small basil leaves atop the peaches, and a drizzle of honey on top of all of that.

My picky eater past came out when I made these- goat cheese usually disgusts me. But, I made myself try it, and they really were good. I was pleasantly surprised, so don’t knock these just because of the goat cheese. If you still can’t stand it, try ricotta cheese instead.

Arancini- fried risotto balls


These are SO good.

They take a good deal of more effort than the others, but they are amazing. If you’ve never had risotto, the best way I can describe it is a really creamy and delicious Italian rice dish- but with no cream. For this recipe, I used leftover risotto from the night prior to making these. I’ll be posting my mushroom risotto recipe soon; so you can use that (or look up a different one). Or, you could simply buy risotto that comes in a box and cooks much quicker. Put it in the fridge for a few hours to let it stiffen up, and you’ll be good to go!

Once you have your leftover risotto, form them into small balls. I tried to put little mozzarella pearls on the inside of them, but that was pretty tricky. Feel free to try it though! Once they’re balled up, Start heating vegetable or canola oil and set up your “dredging station.”

From left to right: all purpose flour, whisked eggs, and seasoned panko breadcrumbs. Dip each ball in each spot until they’re fully breaded. Make sure you have a wet and a dry hand so that you don’t bread your fingers.

Drop them into the fryer until they float and turn golden brown!

Top with a sprinkle of salt, parsley, and some parmesan cheese.

These are a lot more work than the other recipes but They. Are. So. Good.

Next time you host a ~fancy~ dinner party, you’ll have some awesome finger foods up your sleeve! Thanks for reading! If you liked this post, add your email to my subscribers list in the side bar!

Emily 🙂