#fallappetizers

Fried Pumpkin Goat Cheese Balls Ingredients: 1 (8-ounce) log goat cheese 3/4 cup pumpkin puree 1 large garlic clove, finely minced 1 tablespoon fresh sage, finely minced (plus more for garnish) 1/2 teaspoon kosher salt 1/8 teaspoon nutmeg 2 cups panko breadcrumbs 1 cup all-purpose flour 2 large eggs, at room temperature, beaten Canola oil, for frying Flaky sea salt, for serving Hot honey, for serving Directions: In a mixing bowl, combine the goat cheese, pumpkin puree, garlic, sage, nutmeg, and kosher salt until well blended. Place the bowl in the freezer for 30 minutes to allow the mixture to firm up. While the mixture chills, set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs. Line a baking sheet with parchment paper or foil and spray lightly with oil. Roll the chilled goat cheese mixture into balls slightly smaller than a golf ball. Coat each ball in flour, then in beaten egg, and finally in panko breadcrumbs, placing each on the prepared baking sheet. Freeze for an additional 20-30 minutes before frying. Heat a saucepan with about 3 inches of canola oil to 350-375°F (175-190°C). Fry the goat cheese balls in small batches of 4-5 at a time until golden brown and crispy, about 1-2 minutes per batch. Use a slotted spoon or spider to transfer the fried goat cheese balls to a paper towel-lined plate. Sprinkle lightly with flaky sea salt. For garnish, fry a few extra sage leaves in the hot oil for 30 seconds until crispy. Drizzle the fried pumpkin goat cheese balls with hot honey before serving. Enjoy! Prep Time: 20 minutes (plus 1 hour chilling time) | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes Kcal: 130 kcal per serving | Servings: 16-18 cheese balls These Fried Pumpkin Goat Cheese Balls bring together the creamy richness of goat cheese with the subtle sweetness of pumpkin and a hint of sage. Coated in crispy panko breadcrumbs, each bite offers a satisfying crunch that contrasts beautifully with the soft, flavorful filling. Topped with a drizzle of hot honey, they’re a delicious blend of savory, sweet, and spicy that’s perfect for autumn gatherings. Ideal for holiday parties or cozy evenings, these cheese balls make a sophisticated yet approachable appetizer. The garnish of fried sage leaves adds a final touch of elegance, and the hot honey drizzle brings a warming kick that perfectly complements the earthy flavors of pumpkin and sage. Serve them up hot and watch these irresistible bites disappear!

Sausage Cream Cheese Stuffed Mushrooms Ingredients: 36 whole cremini mushrooms 3 tablespoons extra-virgin olive oil, divided Kosher salt, to taste 1/2 cup thinly sliced leeks, white part only (cleaned thoroughly) 1 lb Italian sausage (casing removed) 2 teaspoons minced garlic 1/4 teaspoon red pepper flakes 1 teaspoon finely chopped thyme 1 cup panko breadcrumbs 8 oz cream cheese block 1/2 cup grated Parmesan Directions: Preheat the oven to 350°F (175°C) and line a large sheet tray with foil. Carefully remove the stems from each mushroom, finely chop the stems, and set aside. Wipe the mushrooms clean with a damp towel and place them hollow side down on the prepared sheet tray. Drizzle with 2 tbsp olive oil and a pinch of salt, rubbing to coat. Bake for 3-5 minutes, until the olive oil evaporates and the mushrooms are just beginning to brown. In a large skillet over medium heat, add the remaining 1 tbsp olive oil. Add the leeks and a pinch of salt, sautéing until softened, about 5 minutes. Add the sausage, breaking it up with a wooden spoon, and cook until browned and nearly cooked through, about 5 minutes. Add the chopped mushroom stems and sauté for an additional 3-5 minutes, stirring occasionally. Stir in the garlic, red pepper flakes, and thyme, cooking until fragrant, about 1 minute. Add the panko and cook until golden, about 2 minutes. Stir in the cream cheese until fully incorporated with the sausage mixture. Turn off the heat and fold in the Parmesan. Adjust seasoning as needed. Turn the mushrooms hollow side up and fill each with a spoonful of the sausage mixture, pressing down to fill. (A slight mound on top is fine!) Return the stuffed mushrooms to the oven and bake until the tops are golden brown, about 30 minutes. Serve immediately. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 90 kcal | Servings: 36 stuffed mushrooms These Sausage Cream Cheese Stuffed Mushrooms combine the earthy flavor of cremini mushrooms with a rich, creamy filling of Italian sausage, sautéed leeks, and cream cheese. The toasted panko breadcrumbs add a delicate crunch, while fresh thyme and Parmesan bring an extra layer of savory goodness. They’re easy to make yet look impressive, making them a fantastic appetizer choice for any celebration. Perfect for holiday gatherings, cozy dinners, or party buffets, these stuffed mushrooms are an indulgent treat that’s sure to please. The blend of textures and flavors creates a harmonious bite in every mushroom cap, making this recipe an instant hit among friends and family alike!

Roasted Garlic Butternut Hummus Ingredients: For the Hummus: 1 small butternut squash (about 2 3/4 pounds), cut into 1/2” cubes 1 bulb garlic, cloves peeled 1/4 cup olive oil, divided 2 teaspoons ground cumin, divided 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 teaspoons smoked paprika 1/4 cup freshly squeezed lemon juice 2 tablespoons tahini Sea salt, to taste For the Toppings: 1 cup roasted butternut cubes, reserved from above 2 cups pomegranate arils Drizzle of olive oil 1/2 cup candied pumpkin seeds Directions: Preheat Oven: Preheat the oven to 450ºF (230°C) and line two baking sheets with parchment paper. Roast Butternut and Garlic: Spread the butternut squash cubes evenly across the baking sheets. Add the garlic cloves to one of the pans, then drizzle 1 tablespoon olive oil on each pan. Sprinkle 1/2 teaspoon cumin over each pan, and season with sea salt and pepper. Toss the squash and garlic to coat. Bake Until Golden: Roast the squash for about 35 minutes, stirring twice, until golden brown and tender. Check the garlic after 7-15 minutes, removing it once golden and softened. Blend Hummus: Allow the squash and garlic to cool to room temperature. Reserve 1 cup of the roasted squash for topping, then add the remaining squash and garlic to a food processor. Add the remaining 2 tablespoons of olive oil, 1 teaspoon cumin, smoked paprika, lemon juice, and tahini. Blend until smooth, scraping down the sides as needed. Adjust seasoning to taste. Serve and Garnish: Spread the hummus into a wide, shallow serving dish. Top with reserved butternut cubes, pomegranate arils, and candied pumpkin seeds. Drizzle with additional olive oil if desired. Serve: Enjoy with fresh veggies, pita chips, or crackers. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 140 kcal per serving | Servings: 8 servings This Roasted Garlic Butternut Hummus is a cozy twist on classic hummus, blending the sweet, nutty flavor of roasted butternut squash with the warmth of garlic and smoked paprika. Finished with vibrant pomegranate arils and crunchy candied pumpkin seeds, each bite offers a delightful balance of creamy and crisp textures, as well as sweet and savory notes. The smoky undertones from cumin and paprika make this hummus a standout for fall gatherings. Perfect for entertaining or simply as a healthy snack, this hummus is both visually stunning and packed with seasonal flavors. It pairs beautifully with fresh veggies, pita chips, or crackers, making it a versatile addition to any spread. The toppings add a festive touch, making it ideal for holiday parties or as a unique appetizer to impress your guests.

Fig & Goat Cheese Crostini Ingredients: 1 long baguette 2 tbsp olive oil 5 oz soft goat cheese (with honey, if available) 1/4 cup fig jam or fig butter 2 tbsp honey (or to taste) 10 fresh mint leaves Directions: Preheat oven to 350°F (175°C). Slice the baguette diagonally into 1/2-inch slices to maximize space for toppings. Arrange the baguette slices on a baking sheet and brush or drizzle olive oil on one side of each slice. Bake for 5-8 minutes, or until the edges are golden and slightly crisp, while the center remains soft. If needed, whip the goat cheese in a stand mixer or with a hand mixer until smooth and creamy. If your goat cheese doesn’t contain honey, add 2 tbsp of honey and mix until well blended. Spread approximately 1 tbsp of whipped goat cheese onto each baguette slice. Top each with about 1 tbsp of fig jam. Arrange the crostini close together on a serving platter and drizzle honey generously over the top (about 2 tbsp or adjust to taste). Slice the mint leaves into thin strips and scatter over the fig jam for a fresh, vibrant flavor. Prep Time: 10 minutes | Cooking Time: 8 minutes | Total Time: 18 minutes Kcal: 120 kcal | Servings: 12 crostini These Fig & Goat Cheese Crostini are a delightful combination of flavors that bring a touch of elegance to any table. Each crispy baguette slice is spread with creamy goat cheese and topped with sweet fig jam, then drizzled generously with honey and finished with fresh mint leaves. The result is a perfect blend of textures and a balance of sweet, creamy, and herbaceous notes that’s simply irresistible. Ideal for fall gatherings and holiday events, these crostini are as beautiful to look at as they are delicious to eat. The honey adds a subtle sweetness that complements the fig and goat cheese, while the mint provides a refreshing contrast. Whether for a festive spread or a casual gathering, these crostini are sure to impress with their vibrant flavors and elegant presentation.

Spicy Sweet Potato Hummus Ingredients: 2 medium sweet potatoes 3 tbsp olive oil 2 cups cooked chickpeas (or 1 can chickpeas, rinsed and drained) 3 tbsp tahini 3 cloves garlic, peeled Juice of 1 lemon Zest of 1/2 lemon Ground sea salt, to taste 1 1/2 tsp cayenne pepper (adjust to taste) 1/2 tsp smoked paprika 1/4 tsp cumin Directions: Preheat oven to 400°F (200°C). Place the sweet potatoes directly on the middle oven rack or in a baking dish and bake for 45 minutes to 1 hour, until they yield to gentle pressure. Allow sweet potatoes to cool slightly, then peel off the skin. In a food processor, combine chickpeas, tahini, garlic, lemon juice, lemon zest, olive oil, sea salt, cayenne pepper, smoked paprika, and cumin. Add the peeled sweet potatoes. Blend until smooth and creamy. Taste and adjust spices as needed. Transfer to a serving bowl and garnish with a light sprinkle of cayenne pepper and sesame seeds, if desired. Serve with pita chips, veggie sticks, or your favorite crackers. Prep Time: 10 minutes | Cooking Time: 1 hour | Total Time: 1 hour 10 minutes Kcal: 180 kcal | Servings: 6 servings Spicy Sweet Potato Hummus combines creamy sweet potatoes with smoky, bold spices to create a unique twist on traditional hummus. The sweet potatoes add a rich, slightly sweet base, balanced by the warmth of cayenne and smoked paprika, with a hint of cumin for depth. Finished with a light garnish of cayenne and sesame seeds, this hummus is both visually appealing and deliciously satisfying. Perfect for cozy gatherings, this dip offers a comforting yet spicy flavor profile that pairs beautifully with pita chips, veggies, or crackers. Its vibrant color and creamy texture make it an inviting addition to any snack platter, bringing a bit of seasonal flair to every bite.

Adorable Pumpkin Appetizers for Every Gathering