Fall Appetizer Ideas: Cozy Starters for Autumn Days

1. Butternut Squash Soup Shooters

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1 cup vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh chives, for garnish

Instructions:

1. Roast the butternut squash: Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper, and spread it on a baking sheet. Roast for 25-30 minutes until tender.
2. Sauté the onion and garlic in a pot over medium heat until soft, about 5 minutes.
3. Add the roasted squash, ginger, nutmeg, and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
4. Puree the soup using an immersion blender or in a stand blender until smooth.
5. Stir in the heavy cream, and season with salt and pepper.
6. Pour into shot glasses and garnish with fresh chives. Serve hot.

2. Caramelized Onion and Goat Cheese Crostini

Ingredients:

• 1 French baguette, sliced into 1-inch pieces
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 1 tbsp balsamic vinegar
• 4 oz goat cheese, softened
• 1 tbsp honey
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and drizzle with olive oil. Toast in the oven for 10-12 minutes until golden.
2. In a pan, heat olive oil over medium heat and add the onions. Cook for 15-20 minutes, stirring often, until the onions are deeply caramelized.
3. Stir in the balsamic vinegar and cook for another 2 minutes.
4. Mix the goat cheese with honey in a small bowl.
5. Spread a layer of goat cheese mixture on each toasted crostini, then top with caramelized onions.
6. Garnish with fresh thyme and serve warm.

3. Sweet Potato Chips with Herb Dip

Ingredients for Chips:

• 2 medium sweet potatoes, thinly sliced
• 2 tbsp olive oil
• Salt and pepper, to taste

Ingredients for Dip:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the sweet potato slices with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet.
2. Bake for 20-25 minutes, flipping halfway through, until crisp.
3. For the dip, combine all dip ingredients in a bowl and stir until smooth. Adjust seasoning as needed.
4. Serve the sweet potato chips with the herb dip on the side.

4. Apple and Brie Crostini

Ingredients:

• 1 baguette, sliced into 1-inch pieces
• 1 apple, thinly sliced
• 4 oz Brie cheese, sliced
• 2 tbsp honey
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Toast the baguette slices on a baking sheet for 10 minutes or until golden.
2. Layer the toasted baguette with a slice of Brie and a slice of apple.
3. Drizzle with honey and garnish with fresh thyme.
4. Serve immediately.

5. Pumpkin Hummus

Ingredients:

• 1 cup canned pumpkin puree
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Olive oil, for drizzling

Instructions:

1. In a food processor, combine pumpkin, chickpeas, tahini, lemon juice, cumin, and cinnamon. Blend until smooth.
2. Add salt and pepper to taste.
3. Transfer to a bowl, drizzle with olive oil, and serve with pita chips or veggies.

6. Bacon-Wrapped Dates

Ingredients:

• 20 Medjool dates, pitted
• 10 slices bacon, cut in half
• 1/4 cup blue cheese or goat cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Stuff each date with a small amount of cheese, if using.
3. Wrap each date with a half slice of bacon and secure with toothpicks.
4. Arrange the dates on a baking sheet and bake for 15-20 minutes until the bacon is crispy.
5. Serve warm.

7. Spinach and Artichoke Dip

Ingredients:

• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup cooked spinach, drained
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix all ingredients until smooth and combined.
3. Transfer to a baking dish and bake for 20-25 minutes, until bubbly and golden.
4. Serve with crackers, bread, or vegetable sticks.

8. Cheese-Stuffed Mushrooms

Ingredients:

• 20 large button mushrooms, stems removed
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• Salt and pepper, to taste
• Olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Mix cream cheese, Parmesan, breadcrumbs, garlic, parsley, salt, and pepper in a bowl until well combined.
3. Stuff each mushroom cap with the cheese mixture.
4. Arrange the stuffed mushrooms on a baking sheet and lightly drizzle with olive oil.
5. Bake for 15-20 minutes until golden and bubbling.
6. Serve warm, garnished with extra parsley if desired.

9. Mini Stuffed Bell Peppers

Ingredients:

• 10 mini bell peppers, halved and seeded
• 1/2 cup cooked quinoa or rice
• 1/2 cup black beans, drained and rinsed
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Mix the quinoa or rice, black beans, shredded cheese, cumin, chili powder, salt, and pepper in a bowl.
3. Stuff each bell pepper half with the filling mixture.
4. Place the stuffed peppers on a baking sheet and bake for 15-20 minutes until the peppers are tender and the cheese is melted.
5. Garnish with fresh cilantro and serve warm.

10. Pecan-Crusted Brie

Ingredients:

• 1 wheel Brie cheese (8 oz)
• 1/4 cup chopped pecans
• 2 tbsp honey
• 1 tbsp brown sugar
• 1 tsp fresh rosemary, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the Brie on a baking sheet lined with parchment paper.
3. In a small bowl, mix the chopped pecans, honey, brown sugar, and rosemary.
4. Spoon the pecan mixture on top of the Brie.
5. Bake for 12-15 minutes, or until the cheese is soft and melted inside.
6. Serve warm with crackers or sliced baguette.

11. Autumn-Style Deviled Eggs (with pumpkin or maple)

Ingredients:

• 6 large eggs, hard-boiled
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 tbsp maple syrup
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions:

1. Peel the hard-boiled eggs and cut them in half lengthwise.
2. Remove the yolks and place them in a bowl.
3. Mash the yolks with mayonnaise, mustard, cinnamon, nutmeg, maple syrup, salt, and pepper until smooth.
4. Spoon or pipe the yolk mixture back into the egg whites.
5. Garnish with fresh chives or parsley.
6. Serve chilled.

12. Maple Balsamic Roasted Brussels Sprouts

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, and pepper.
3. Arrange on a baking sheet in a single layer.
4. Roast for 20-25 minutes, flipping halfway through, until golden and crispy.
5. Serve warm.

13. Butternut Squash and Goat Cheese Bites

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 oz goat cheese, crumbled
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper, and arrange on a baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
4. Once roasted, top the squash cubes with crumbled goat cheese and a sprinkle of fresh thyme.
5. Serve warm.

14. Mini Quiches with Caramelized Onions and Gruyère

Ingredients:

• 1 pre-made pie crust, rolled out and cut into small rounds
• 1 large onion, sliced
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 cup grated Gruyère cheese
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat, and cook the onions until caramelized, about 15 minutes. Set aside.
3. In a bowl, whisk together the eggs, cream, salt, and pepper.
4. Grease a muffin tin and line with the pie crust rounds.
5. Spoon a small amount of caramelized onions into each crust, then pour the egg mixture over the top.
6. Sprinkle with grated Gruyère cheese.
7. Bake for 15-18 minutes, until the quiches are set and golden.
8. Serve warm.

15. Pumpkin Risotto Balls

Ingredients:

• 2 cups cooked pumpkin risotto (cooled)
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1/2 cup breadcrumbs
• Olive oil for frying

Instructions:

1. In a bowl, mix the cooled pumpkin risotto with Parmesan cheese and flour.
2. Shape the mixture into small balls, about 1 inch in diameter.
3. Dip each ball into the beaten egg, then coat in breadcrumbs.
4. Heat olive oil in a skillet over medium heat.
5. Fry the risotto balls for 2-3 minutes on each side, until golden brown and crispy.
6. Serve hot with marinara or aioli for dipping.

16. Crispy Polenta Fries

Ingredients:

• 1 cup polenta (cornmeal)
• 4 cups water or broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• Olive oil for frying

Instructions:

1. Bring water or broth to a boil in a medium pot. Add salt and pepper.
2. Slowly whisk in the polenta, reduce heat to low, and cook for 5-7 minutes until thickened, stirring constantly.
3. Remove from heat and stir in Parmesan cheese.
4. Spread the polenta mixture into a greased baking dish, smoothing the top. Let it cool for 1-2 hours or refrigerate until firm.
5. Once set, cut the polenta into fries.
6. Heat olive oil in a large skillet over medium heat. Fry the polenta fries for 2-3 minutes on each side, until crispy and golden.
7. Serve with marinara sauce or garlic aioli.

17. Apple Bacon Salad Bites

Ingredients:

• 1 apple, cored and sliced into rounds
• 4 slices cooked bacon, crumbled
• 1/4 cup blue cheese, crumbled
• 1/4 cup candied pecans
• Mixed greens
• Balsamic glaze

Instructions:

1. Arrange the apple slices on a platter.
2. Top each slice with a few mixed greens, crumbled bacon, blue cheese, and candied pecans.
3. Drizzle with balsamic glaze just before serving.

18. Roasted Beet Salad with Goat Cheese

Ingredients:

• 2 medium beets, roasted and sliced
• 2 oz goat cheese, crumbled
• 1/4 cup walnuts, chopped
• 2 cups mixed greens
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes, until tender.
2. Let the beets cool, then peel and slice them.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
4. On a platter, arrange the mixed greens, roasted beets, walnuts, and crumbled goat cheese.
5. Drizzle with the dressing and serve.

19. Pumpkin Spice Meatballs

Ingredients:

• 1 lb ground turkey or beef
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/2 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 1/4 cup canned pumpkin
• Olive oil for frying

Instructions:

1. In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, pumpkin pie spice, cinnamon, salt, pepper, and pumpkin. Mix until well combined.
2. Shape the mixture into small meatballs, about 1 inch in diameter.
3. Heat olive oil in a skillet over medium heat. Fry the meatballs for 6-8 minutes, turning occasionally, until golden brown and cooked through.
4. Serve with a side of pumpkin dip or marinara.

20. Mini Sliders with Caramelized Onions and Swiss

Ingredients:

• 1 lb ground beef or turkey
• 12 slider buns
• 1 onion, thinly sliced
• 1 tbsp olive oil
• 1/2 cup Swiss cheese, sliced
• Salt and pepper to taste

Instructions:

1. Preheat a skillet over medium heat and add olive oil. Caramelize the onions by cooking them, stirring occasionally, for 10-15 minutes, until soft and golden.
2. Shape the ground beef into 12 small patties and season with salt and pepper.
3. Grill or pan-fry the patties for 3-4 minutes per side or until cooked through.
4. Place a slice of Swiss cheese on each patty during the last minute of cooking to melt.
5. Assemble the sliders by placing each patty on a bun, topping with caramelized onions, and serving.

21. Brussels Sprouts with Bacon and Balsamic Glaze

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 1 tbsp olive oil
• 1/4 cup balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, salt, and pepper, and arrange on a baking sheet.
3. Roast for 20-25 minutes, flipping halfway through, until crispy and tender.
4. In a skillet, cook bacon until crispy, then drain on paper towels.
5. Drizzle balsamic vinegar over the Brussels sprouts and toss to coat.
6. Sprinkle with crispy bacon and serve warm.

22. Caramel Apple Nachos

Ingredients:

• 2 apples, sliced thinly
• 1/4 cup caramel sauce
• 1/4 cup chopped peanuts or walnuts
• 1/4 cup mini chocolate chips
• 1/4 tsp cinnamon

Instructions:

1. Arrange the apple slices in a single layer on a serving platter.
2. Drizzle with caramel sauce and sprinkle with chopped nuts, chocolate chips, and cinnamon.
3. Serve immediately.

23. Maple-Glazed Sausages

Ingredients:

• 1 lb small sausages (chicken, pork, or turkey)
• 1/4 cup maple syrup
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar

Instructions:

1. In a skillet over medium heat, cook sausages until browned and cooked through, about 10-12 minutes.
2. In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar.
3. Pour the maple glaze over the sausages and cook for another 2-3 minutes, stirring to coat.
4. Serve warm with toothpicks.

24. Crispy Chickpeas with Smoked Paprika

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pat the chickpeas dry with paper towels.
3. Toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
4. Spread the chickpeas on a baking sheet in a single layer and roast for 25-30 minutes, shaking the pan halfway through.
5. Serve warm.

25. Fried Green Tomatoes with Remoulade Sauce

Ingredients for Tomatoes:

• 4 green tomatoes, sliced
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 egg, beaten
• Salt and pepper to taste
• Olive oil for frying

Ingredients for Remoulade Sauce:

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• Salt and pepper to taste

Instructions:

1. For the sauce, combine all ingredients in a bowl and mix well. Chill in the fridge until ready to serve.
2. For the tomatoes, dip each slice in the beaten egg, then dredge in a mixture of cornmeal, flour, salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat. Fry the tomato slices for 2-3 minutes per side, until crispy and golden.
4. Drain on paper towels and serve with remoulade sauce.