Home Recipes Meal Types Appetizers
ByCarolyn Lewis
Taste of Home's Editorial Process
Updated: Apr. 05, 2024
A gluten-free diet shouldn't mean saying "no" to appetizers. These gluten-free recipes are perfect for entertaining or on-the-go eating.
1/42
Chili-Lime Roasted Chickpeas
Looking for a lighter snack that’s still a crowd-pleaser? You’ve found it! This zesty, crunchychickpea recipe will have everyone happily munching. —Julie Ruble, Charlotte, North Carolina. Satisfy your savory cravings withcrispy chickpeasthat are baked to perfection.
Go to Recipe
2/42
There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington
Go to Recipe
3/42
Frico (Cheese Crisps)
There is something so elegant about this classic northern Italian crisp. And like so many amazing Italian dishes, frico is insanely simple to prepare. Buy the best cheese you can find—its flavor is really going to shine! —James Schend, Pleasant Prairie, Wisconsin
Go to Recipe
4/42
Ham Balls with Brown Sugar Glaze
These smoky-sweet meatballs are a Pennsylvania Dutch specialty. I like setting them out when folks come to visit. —Janet Zeger, Middletown, Pennsylvania
Go to Recipe
5/42
Baba Ganoush
Baba ganoush (also spelled baba ghanoush or baba ghanouj) is a Lebanese dip made with roasted eggplant. It’s typically served as a starter with pita bread or fresh vegetables. —Nithya Narasimhan, Chennai, Alabama
Go to Recipe
6/42
Coconut Shrimp
Jumbo shrimp is big on flavor when field editor Marie Hattrup from the Dalles, Oregon gives it a tropical twist. Coconut offers subtle sweetness, and the fruity salsa is delightful as a dip. —Marie Hattrup, Sonoma, California
Go to Recipe
7/42
Air-Fryer Sweet Potato Chips
This air-fryer sweet potato chips recipe is so quick and easy. Be sure to give the sweet potato slices a quick soak in cold water to help remove some of the excess starch. —Elizabeth Godecke, Chicago, Illinois
Go to Recipe
8/42
Red Lentil Hummus with Brussels Sprout Hash
Instead of chickpeas, this red lentil hummus uses lentils to create a hearty, healthful appetizer. The Brussels sprout topping makes this feel more special than plain hummus, but you can serve it without the topping too. —Carolyn Manning, Seattle, Washington
Go to Recipe
9/42
Habanero and Mango Guacamole
For the ultimate sweet-spicy combo, pair mango guacamole with fresh habanero chili peppers. Depending on your preferences, you can control the guac’s heat with the number of pepper seeds you use. —Taste of Home Test Kitchen
Go to Recipe
10/42
Bacon and Fontina Stuffed Mushrooms
What's better than lots of bacon and cheese in a mushroom cap? Yum! They'll be a hit with your guests, too. —Tammy Rex, New Tripoli, Pennsylvania
Go to Recipe
11/42
Eat these roasted veggies with a crunchy baguette or a couple of cheeses. You can also double, or triple, the amounts and have leftovers to toss with spaghetti the next day. —Anndrea Bailey, Huntington Beach, California
Go to Recipe
12/42
Spicy Edamame
Edamame (pronounced eh-duh-MAH-may) are young soybeans in their pods. In our Test Kitchen, we boiled and seasoned them with salt, ginger, garlic powder and red pepper flakes. —Taste of Home Test Kitchen
Go to Recipe
13/42
Tzatziki Shrimp Cucumber Rounds
I created this recipe with what I had on hand one night, and now it’s one of my husband’s favorites! The bacon-wrapped shrimp, garlicky sauce and burst of cool cuke flavor make this a crowd pleaser. —Shannon Rose Trelease, East Hampton, New York
Go to Recipe
14/42
Air-Fryer Plantains
Having grown up in Puerto Rico, I’ve had so much amazing Caribbean food, but tostones have always been a favorite of mine. Traditionally they are deep fried, but this version of air-fryer plantains gives me the same fabulous taste without some of the calories. —Leah Martin, Gilbertsville, Pennsylvania
Go to Recipe
15/42
Artichoke Caprese Platter
I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
Go to Recipe
16/42
Tangy Glazed Meatballs
The slightly sweet sauce on these meatballs has such a great zing to it. Use a little more or less hot sauce depending on what you're in the mood for. —John Slivon, Milton, Florida
Go to Recipe
17/42
Goat Cheese Mushrooms
Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. —Mike Bass, Alvin, Texas
Go to Recipe
18/42
Cherry Tomato Bites
Cherry tomatoes may be small, but these are full of amazing flavor. Plus, they add color to any table. —Rev. David Bostedt, Zephyrhills, Florida
Go to Recipe
19/42
Savory Potato Skins
For a simple hot snack that really hits the spot on a cool fall evening, put together a plate of these crisp potato skins. —Andrea Holcomb, Torrington, Connecticut
Go to Recipe
20/42
Blue Cheese-Stuffed Shrimp
Cooked shrimp become something more extraordinary when stuffed with blue cheese. The mild flavor has mass appeal.—Amy Dollimount, Glace Bay, Nova Scotia
Go to Recipe
21/42
BBQ Chicken Bites
Chicken bites wrapped in bacon get a kick from Montreal seasoning and sweetness from barbecue sauce. We love the mix of textures. —Kathryn Dampier, Quail Valley, California
Go to Recipe
22/42
I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it's a regular at family gatherings. —Greg Fontenot, The Woodlands, Texas
Go to Recipe
23/42
Apple Sausage Appetizers
I love making apple appetizers. This no-fuss recipe makes plenty, so it's great for a football party or holiday gathering, just serve with toothpicks. —Dolores M. Barnas, Blasdell, New York
Go to Recipe
24/42
Smoked Salmon New Potatoes
Give twice-baked potatoes a rest this year and try these stuffed spuds. Smoked salmon and cream cheese blended with lemon juice and dill are simply piped into small red potatoes. Leftovers are even good with eggs for breakfast. —Taste of Home Test Kitchen
Go to Recipe
25/42
Rumaki Appetizers
These are a holiday-season "must" in our family. The bacon-wrapped bites are served with a sweet barbecue sauce which is also good with little smoked sausages. —Janice Thomas, Milford, Nebraska
Go to Recipe
26/42
Parisian Chicken Bites
When a friend of mine returned from a trip to Paris, she raved about the food she had and described one of her favorite meals. It inspired me to create a similar hors d’oeuvre. —Noelle Myers, Grand Forks, North Dakota
Go to Recipe
27/42
Sweet Sriracha Wings
Serve these fiery hot wings on game day or any time friends and family gather. If you don’t like a ton of sweetness, add the honey slowly and taste as you go. —Logan Holser, Clarkston, Michigan
Go to Recipe
28/42
Apple Cartwheels
Stuff apples with a yummy filling, and then slice the fruit into rings to make eye-appealing after-school snacks. The filling is an irresistible combination of creamy peanut butter, sweet honey, miniature chocolate chips and raisins. —Miriam Miller, Thorp, Wisconsin
Go to Recipe
29/42
Buffalo Wing Poppers
These buffalo chicken poppers combine the flavor of hot wings and jalapeño appetizers to make a snack greater than the sum of their parts. —Barbara Nowakowski, Mesa, Arizona
Go to Recipe
30/42
Sausage Mushroom Appetizers
These stuffed mushrooms are can't-stop-eating-them good. For variations, I sometimes substitute venison or crabmeat for the pork sausage in the stuffing. —Sheryl Siemonsma, Sioux Falls, South Dakota
Go to Recipe
31/42
Taco Tater Skins
I wanted to make a version of these with ingredients most people have on hand. We make a meal out of these skins, but they're also great for parties as appetizers. —Phyllis Douglas, Fairview, Michigan
Go to Recipe
32/42
Bacon-Wrapped Sweet Potato Bites
After making little bacon-wrapped sausages for years, I needed a change! I had an extra sweet potato and half a package of bacon on hand, so I put on my thinking cap and came up with this treat. —Kelly Williams, Forked River, New Jersey
Go to Recipe
33/42
Mini BLTs
Celery adds a nice crunch to these easy, delightful appetizers. They’re always popular at parties and get-togethers. —Elizabeth Borgemenke, Mason, Ohio
Go to Recipe
34/42
Caprese Salad Kabobs
Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
Go to Recipe
35/42
Chocolate-Covered Bacon
It's a hit at state fairs everywhere, but you can make this chocolate-covered bacon at home. Some say bacon is perfect as is, but chocolate makes everything better! —Taste of Home Test Kitchen chocolate-covered bacon
Go to Recipe
36/42
Smoky Jalapenos
When I make these bacon-wrapped appetizers, there are no leftovers. They can also be made with mild banana peppers or yellow chili peppers. —Melinda Strable, Ankeny, Iowa
Go to Recipe
37/42
Fruit and Cheese Kabobs
We came up with this fresh and fruity summer snack idea. It's easy to make ahead and carry to the ballpark, beach or playground, and the cinnamon-spiced yogurt dip adds a fun touch kids love. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Go to Recipe
38/42
Stuffed Asiago-Basil Mushrooms
Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. —Lorraine Caland, Shuniah, Ontario
Go to Recipe
39/42
Cheese/Grape Appetizers
These small bites are well worth the time they take. Serve them as part of an antipasto platter or as a cheese course alongside your favorite wine. —Eleanor Grofvert, Kalamazoo, Michigan
Go to Recipe
40/42
Watermelon Cups
This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. —Taste of Home Test Kitchen
Go to Recipe
41/42
42/42
My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee
Go to Recipe
Originally Published: August 06, 2019
Author
Carolyn Lewis
Carolyn Lewis is a young writer & digital media professional who grew up in Milwaukee. She loves to read graphic novels, write poetry about nature and cook Thai food while listening to podcasts. She has always been a storyteller and animal lover, thus, she has a hamster named Hamlet.
Read More