50 Easy Appetizers That Are Perfect for Any Occasion

Appetizers may be small, but they often make the biggest impression. Whether you choose beautifully topped bruschetta, the always-popular pigs in a blanket or an array of party-worthy dips, the colorful presentation and perfectly paired flavors (because you’re serving wine or cocktails too, right?) are guaranteed to keep your guests coming back for more. Just take these show-stopping bites, for example. Valerie creates a sophisticated appetizer by layering roast beef, horseradish cream and chives into pillowy mini Yorkshire puddings. It sounds (and looks!) fancy but is surprisingly easy to make.

The best thing about these meatballs, besides the flavor of course, is that you can make them ahead of time, bake them and then pop them in the freezer. They'll thaw as they simmer away in the sauce.

Clam dip is one of those old-timey New England dishes that is popular up and down the coast, often made for family gatherings like barbecues or holidays. Every New Englander who knows the dip probably has an opinion on whether it should be made with cream cheese or sour cream (or both), and which mix-ins should be added. This version is classic and simple, made from cream cheese, canned clams (which you can use straight from the can, no cooking necessary), scallions, Worcestershire sauce and hot sauce. Feel free to serve it with your favorite dippers, whether those are potato chips, sliced vegetables or even Fritos.

A beautiful charcuterie board is a statement piece and a time saver, since it typically requires no cooking. The word "charcuterie" refers to cold cooked, cured or smoked meats, and it’s also the name of the French stores in which they are sold. So, in the most official sense, a traditional charcuterie board is just a meat platter. These days, charcuterie boards have risen to a revered status in the world of snacks and appetizers, with most boards incorporating cheese, fresh and dried fruit, nuts, pickles and other treats. Aim for contrasting and complementary tastes and textures when choosing pairings and experiment with flavor combinations: sharp cheeses such as asiago or Roquefort drizzled with honey or paired with jam, dry, salty crystallized cheeses such as Parmesan or Pecorino paired with fatty cuts of meat like soppressata or bresaola, crunchy nuts or crackers with gooey triple-cream or burrata and piquant condiments such as mustard and pickles to cut through the richness of salami or pâté.