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52 Cold Appetizers You Can Make Ahead of Time

Serve ’em at room temp or from the fridge

cold appetizers: spicy pineapple prosciutto tarts on a marble surface
Photo: Mark Weinberg/Styling: Erin McDowell

At some point, everyone’s hosted a watch party or get-together where they’ve spent the entire time shuffling food in and out of the oven, hardly having a moment to hang out—or catch up with others. Even if you’re just feeding your immediate family or closest friends, you want to be there for the fun, right? When you want minimal work to do on the day of, dishes that don’t need to be kept warm are the MVPs. Here are 52 cold appetizers to whip up whenever you’re entertaining so you actually have time to enjoy the party. From spicy pineapple prosciutto tarts to avocado tahini dip, they’re great straight from the fridge or at room temperature, depending on the dish.

Before you start cooking, a word to the wise: The U.S. Department of Health & Human Services says to not leave perishable foods out at room temperature for more than two hours unless you’re keeping hot foods hot and cold foods cold. So, keep that in mind when you’re serving apps like deli sandwiches, cheese boards and deviled eggs. Room-temperature foods like crackers and nuts, on the other hand, can stay out longer.

50 Appetizers for a Crowd That Are Easy, Tasty and Unexpected


1. Homemade Cheese Crackers

  • Time Commitment: 35 minutes
  • Why I Love It: <10 ingredients, make ahead, crowd-pleaser
  • Serves: makes 60 crackers

It only takes seven ingredients and 35 minutes to knock your favorite store-bought brand out of the park. Plus, the finished crackers will keep, stored in an airtight container at room temperature, for up to a week.

2. Spicy Pineapple Prosciutto Tarts

  • Time Commitment: 30 minutes
  • Why I Love It: <30 minutes, special occasion–worthy
  • Serves: 8

While they look fancy, these Hawaiian pizza–inspired tartlets are as easy to make as it is to roll out a rectangle of frozen puff pastry. And although they’re delicious straight out of the oven, they’ll be equally crowd-pleasing if you serve them at room temperature.

3. Mango Guacamole

  • Time Commitment: 10 minutes
  • Why I Love It: <15 minutes, no cook
  • Serves: 4

Mango sounds like an unusual ingredient to use in guac, but it adds a burst of tangy sweetness that melds delightfully with creamy avocados and tangy lime juice. I guarantee you’ll go back for another chip.

4. Roasted Mixed Nuts

  • Time Commitment: 15 minutes
  • Why I Love It: gluten free, dairy free, <30 minutes
  • Serves: makes 6 cups

You can never have too many 15-minute appetizers up your sleeve, and these mixed nuts are a no-brainer for cocktail parties. A combination of fresh rosemary, oregano and thyme means they’re way more interesting than any store-bought blend.

5. Veggie Sushi

  • Time Commitment: 40 minutes
  • Why I Love It: vegetarian, beginner-friendly
  • Serves: 2 to 4

Making homemade sushi? Ain’t nobody got time for that…unless you eliminate the fish and wrap your rice in thin ribbons of cucumber instead of nori.

6. Prosciutto and Fig Salad Board

  • Time Commitment: 15 minutes
  • Why I Love It: <30 minutes, gluten free, no cook
  • Serves: 4

The beauty of this dish is that all the toppings are easy to access instead of trapped at the bottom of a big bowl, so it’s more “cold appetizer” and less “sad salad.”

7. Roasted Edamame

  • Time Commitment: 25 minutes
  • Why I Love It: <30 minutes, <10 ingredients
  • Serves: 4 to 6

A little flaky salt and lemon zest (and a few minutes in the oven) go a long way for soybeans. The pods get slightly charred as they roast, infusing a smoky flavor into the beans.

8. Beet Hummus

  • Time Commitment: 15 minutes
  • Why I Love It: <10 ingredients, gluten free
  • Serves: 8

Plate this vibrant appetizer with sliced vegetables, crackers or pita chips. (And if you want to shortcut the prep, I highly recommend using a pre-cooked beet.)

9. Sweet Potato Crostini

  • Time Commitment: 40 minutes
  • Why I Love It: gluten free, special occasion–worthy
  • Serves: makes 30 crostini

Yup, I’ll be serving these autumnal beauties as an appetizer for every Thanksgiving until further notice. Top them with your choice of smoked salmon or cherries and almonds (or both).

10. Layered Smoked Salmon Dip with Mini Bagel Chips

  • Time Commitment: 10 minutes
  • Why I Love It: <15 minutes, no cook
  • Serves: 8 to 10

Speaking of smoked salmon, it (plus cream cheese, horseradish, capers and red onion) is *always* invited to brunch. Think of it like a bagel bar, but it’s ready to dig in in just ten minutes.

11. Easy Homemade Hummus with Za’atar Pita Chips

  • Time Commitment: 15 minutes
  • Why I Love It: <15 minutes, beginner-friendly
  • Serves: 8

USing store-bought pita and adding your own spices is an easy way to upgrade from bagged chips. Take it from me: You’ll want to make two (or three) batches from the start.

12. Watermelon Salsa

  • Time Commitment: 15 minutes
  • Why I Love It: <15 minutes, crowd-pleaser, no cook
  • Serves: 6

Sweet and spicy, it’s a tortilla chip’s best friend, but also tastes delicious on grilled fish and tacos. This is a medium-hot salsa, but it all depends on how spicy your peppers are. Feel free to adjust the heat to taste, using more or less jalapeño—and omitting the cayenne—for a milder or hotter flavor.

13. Ina Garten’s Chipotle Cheddar Crackers

  • Time Commitment: 1 hour, 30 minutes
  • Why I Love It: make ahead, <10 ingredients
  • Serves: makes 24 to 28 crackers

These sophisticated crackers—courtesy of Ms. Barefoot Contessa—are happy to keep you company while you binge-watch Bridgerton. Here’s my full review, if you’re not convinced they’re worth your effort.

14. Bacon, Fig and Ricotta Tartines

  • Time Commitment: 30 minutes
  • Why I Love It: <30 minutes, crowd-pleaser, special occasion–worthy
  • Serves: 6

Easy to make, even easier to devour. The base is thick store-bought bread, so you won’t need to fuss around with any dough (and the sweet-savory topping, well, it needs little explanation).

15. 15-Minute Gazpacho with Cucumber, Red Pepper and Basil

  • Time Commitment: 15 minutes
  • Why I Love It: <15 minutes, <10 ingredients, no cook
  • Serves: 4

This dish was born to impress at an alfresco summer dinner party. No one needs to know you can make it in about 15 minutes with just a blender.

16. Serena Wolf’s Boss Bean Dip

  • Time Commitment: 20 minutes
  • Why I Love It: <30 minutes, crowd-pleaser, high protein
  • Serves: 8

This two-step bean dip couldn’t be simpler to make. Chalk the protein content (13 grams per serving!) up to Greek yogurt and refried beans.

17. Dairy-Free Butternut Squash ‘Fondue’

  • Time Commitment: 40 minutes
  • Why I Love It: vegan, dairy free, gluten free
  • Serves: 6

Can you believe this crowd-pleaser is vegan? Bless you, coconut milk. Serve it with assorted vegetables for dipping (we used mini sweet peppers, broccolini, Brussels sprouts, endive and fingerling potatoes).

18. Rainbow Collard Wraps with Peanut Butter Dipping Sauce

  • Time Commitment: 30 minutes
  • Why I Love It: vegetarian, <30 minutes
  • Serves: 4

Host hack: Assemble these up to two days in advance and keep them in the fridge until your guests arrive. Use tamari instead of soy sauce in the dip to make the whole thing gluten free.

19. Brussels Sprout Sliders

  • Time Commitment: 25 minutes
  • Why I Love It: <10 ingredients, gluten free, <30 minutes
  • Serves: 6 to 8

Just roast the sprouts until tender and stuff them with prosciutto, fresh mozzarella and tomato for the cutest skewers your guests have ever seen.

20. Cauliflower ‘Potato’ Salad

  • Time Commitment: 40 minutes
  • Why I Love It: make ahead, low carb
  • Serves: 6

This cold appetizer recipe subs spuds with everyone’s favorite cruciferous veggie, plus uses Greek yogurt and sour cream instead of mayonnaise. It’s lower in carbs and fat than the original version, but no less delicious.

21. Avocado Tahini Dip

  • Time Commitment: 5 minutes
  • Why I Love It: crowd-pleaser, <15 minutes, no cook, make ahead
  • Serves: 8

You can make this creamy dip up to three hours ahead of the party, just store it in the fridge with plastic wrap pressed on the surface to prevent browning.

22. Vegetarian Sushi Cups

  • Time Commitment: 1 hour
  • Why I Love It: vegetarian, beginner-friendly, crowd-pleaser
  • Serves: 8

There are no sushi mats or rolling required, thanks to your handy-dandy muffin tin. These are best served the day you make them, otherwise the rice has a tendency to get hard as it sits in the fridge.

23. Kale Salad with Persimmons, Crispy Chickpeas and Fried Shallots

  • Time Commitment: 1 hour, 5 minutes
  • Why I Love It: special occasion–worthy, gluten free, vegetarian
  • Serves: 4

Because a kale Caesar is really only exciting the first 100 times. This version with persimmons, crispy chickpeas and fried shallots is totally satisfying and wholesome (not to mention impressive).

24. Bacon-Wrapped Cheese Straws

  • Time Commitment: 40 minutes
  • Why I Love It: beginner-friendly, <10 ingredients
  • Serves: 10 to 12 servings

Three ingredients + 40 minutes = the most craveable cold appetizer you’ll ever make. (I’ll never get tired of frozen puff pastry dough.)

25. Zucchini Chips

  • Time Commitment: 2 hours
  • Why I Love It: make ahead, <10 ingredients
  • Serves: 6

Make this three-ingredient recipe a day in advance—it takes about two hours for the zucchini slices to dry out in the oven. Serve the chips alongside any creamy, savory dip (like no. 27 or 52 on this list).

26. Skillet Blueberry Cornbread

  • Time Commitment: 40 minutes
  • Why I Love It: one pan, crowd-pleaser
  • Serves: 12

It’s like a glorious blueberry muffin, coffee cake and cornbread hybrid that’s ideal for brunch soirées. I’ll take my slice (extra-large, please) with butter—how about you?

27. French Onion Dip

  • Time Commitment: 45 minutes
  • Why I Love It: crowd-pleaser, <10 ingredients
  • Serves: 8

It’s your favorite party dip, just a little more elevated thanks to deeply savory caramelized onions instead of the usual soup mix packet. Serve it with chips or carrot sticks—either way, you’ll watch it disappear.

28. Spring Crudités with Romesco Sauce

  • Time Commitment: 45 minutes
  • Why I Love It: make ahead, beginner-friendly
  • Serves: 4

The nutty, garlicky red pepper sauce comes together in the food processor in mere minutes. Serve it on a platter with the prettiest vegetables you can nab from the farmers market.

29. Avocado Deviled Eggs

  • Time Commitment: 30 minutes
  • Why I Love It: <30 minutes, <10 ingredients, crowd-pleaser
  • Serves: 20

Mashed avocado and Dijon mustard make for an über-creamy filling in this twist on the classic cold appetizer. You’ll be serving these green gems at every party you host from now until forever.

30. Rainbow Heirloom Tomato Bruschetta

  • Time Commitment: 15 minutes
  • Why I Love It: crowd-pleaser, special occasion–worthy
  • Serves: 8

If summer were an appetizer, I imagine it would look something like this. Seek out heirloom tomatoes for the prettiest array of colors, but know that you can just use red if that’s all you can find.

31. The Classiest Cheese Balls In the Universe

  • Time Commitment: 1 hour
  • Why I Love It: crowd-pleaser, make ahead
  • Serves: 10 to 12

Cheese balls might have a reputation for being one of those baby boomer recipes that’s lost its appeal, but I say the more cheese the merrier. Choose your fighter: everything bagel-goat cheese, lemon-dill cheddar or pomegranate-blue cheese.

32. 15-Minute Mezze Plate with Toasted Za’atar Pita Bread

  • Time Commitment: 15 minutes
  • Why I Love It: <15 minutes, beginner-friendly
  • Serves: 4

If you’re only feeding a few people, this easy snack recipe is a no-brainer. Think artichoke hearts, olives, salami and roasted red peppers, all tied together with hummus and seasoned Greek yogurt.

33. Grilled Cheese Crostini

  • Time Commitment: 45 minutes
  • Why I Love It: <10 ingredients, beginner-friendly, crowd-pleaser
  • Serves: 8 to 10

Slice up a crusty baguette, slather the pieces in olive oil and pop them straight on the grill grate until toasted. Once that step is done, you can top and serve these bites whenever you please.

34. Cherry Tomato Tulips

  • Time Commitment: 15 minutes
  • Why I Love It: keto-friendly, <30 minutes, <10 ingredients
  • Serves: 4

Come on, they’re straight-up gorgeous. (And destined for your brunch recipe spread.) If you don’t want to pair them with scallions, you could also use thin strips of cucumber or celery.

35. Pull-Apart Bread with Caramelized Onions and Goat Cheese

  • Time Commitment: 3 hours, 10 minutes
  • Why I Love It: special occasion–worthy, vegetarian
  • Serves: 8 to 10

Just like savory monkey bread—only way more sophisticated. While this bread is absolutely delicious hot from the oven, it’s just as tasty if you want to make it ahead of time.

36. Carrot Pigs In a Blanket

  • Time Commitment: 50 minutes
  • Why I Love It: vegetarian, <10 ingredients
  • Serves: makes 40 pieces

Because room-temperature hot dogs are fun for no one, try swapping them for carrots. They’re slightly sweet, extremely crowd-pleasing and, best of all, great at room temperature.

37. Roasted Veggie Chips

  • Time Commitment: 40 minutes
  • Why I Love It: <10 ingredients, beginner-friendly, gluten free
  • Serves: 4 to 6

Beets, turnips, parsnips and radishes have never looked so darn appetizing. These chips would taste great with a side of French onion dip, just sayin’.

38. 20-Minute Burrata Salad with Stone Fruit and Asparagus

  • Time Commitment: 20 minutes
  • Why I Love It: <30 minutes, special occasion–worthy
  • Serves: 8

You’ll only need to turn your stove on to blanch the asparagus and sugar snap peas, and those steps can be done ahead of time. This is one summer stunner that won’t wilt when you set it out on the patio.

39. Italian Deli Pinwheel Sandwiches

  • Time Commitment: 25 minutes
  • Why I Love It: <30 minutes, crowd-pleaser
  • Serves: 6

I definitely wouldn’t blame you for serving these with a bowl of garlic aioli and a mountain of pepperoncini peppers. Want to switch up the salami for another charcuterie board meat? More power to you.

40. Yellow Tomato Gazpacho

  • Time Commitment: 45 minutes
  • Why I Love It: make ahead, special occasion–worthy
  • Serves: 4 to 6

Yellow tomatoes are milder and less acidic than red ones, making them the perfect match for ripe summer peaches in this cold soup recipe. You can make almost all of it ahead of time and simply blend when it’s time to serve.

41. Fruicuterie Board

  • Time Commitment: 20 minutes
  • Why I Love It: <30 minutes, vegetarian, no cook
  • Serves: 12 to 16

I love prosciutto and bacon jam, too. But keeping the cheese board light and refreshing ensures your guests won’t lose their appetites too soon.

42. Sweet Potato Hummus

  • Time Commitment: 10 minutes
  • Why I Love It: <15 minutes, <10 ingredients
  • Serves: 8

Sweet potato in hummus?! Believe it: The mellow fall spud pairs beautifully with nutty tahini, and you can use crackers instead of chips to compliment the dip.

43. 7-Layer Dip

  • Time Commitment: 30 minutes
  • Why I Love It: <30 minutes, crowd-pleaser
  • Serves: 10

You could go the extra mile by making your own beans, guac and salsa…or you can save yourself a ton of time and lean on store-bought. It’ll be our little secret.

44. Mexican Street Corn Deviled Eggs

  • Time Commitment: 40 minutes
  • Why I Love It: crowd-pleaser, make ahead
  • Serves: makes 20 pieces

These bites only take 40 minutes to make and are guaranteed to win over every guest at the barbecue. (It’s something about the combination of cotija cheese and corn.)

45. Julia Turshen’s Skillet Cornbread with Cheddar and Scallions

  • Time Commitment: 55 minutes
  • Why I Love It: one pan, beginner-friendly
  • Serves: 8

Make sure the skillet is piping hot when you dump the batter in to ensure golden-brown, crusty edges. (Oh, and if you ask me, you should serve it in the skillet, too.)

46. Ultimate Cheese Plate with Roasted Grapes

  • Time Commitment: 30 minutes
  • Why I Love It: special occasion–worthy, crowd-pleaser
  • Serves: 6

Roasted grapes have a more concentrated sweetness and softer texture than fresh, and they also just so happen to look super sophisticated. While you could plate them hot, I prefer them at room temperature to avoid biting into scalding hot fruit.

47. Crispy Roasted Artichokes

  • Time Commitment: 1 hour
  • Why I Love It: <10 ingredients, crowd-pleaser
  • Serves: 6

They’re golden-brown, irresistibly crunchy and begging to be dunked in roasted garlic-lemon aioli. If you can’t find fresh ’chokes, you can also use drained canned artichoke hearts instead.

48. Scallion and Chive Flatbread

  • Time Commitment: 1 hour, 40 minutes
  • Why I Love It: crowd-pleaser, special occasion–worthy
  • Serves: 12

If you haven’t gotten in on the garden focaccia trend yet, now’s your chance. (Spring for edible flowers to get the full effect—I like to buy them from Gourmet Sweet Botanicals.)

49. Easy Homemade Potato Chips

  • Time Commitment: 1 hour
  • Why I Love It: <10 ingredients, crowd-pleaser
  • Serves: 4 to 6

When in doubt, there’s always old reliable. Just know that store-bought chips don’t stand a chance against these baked russets sprinkled with Old Bay seasoning.

50. Double Pea, Prosciutto and Burrata Platter

  • Time Commitment: 10 minutes
  • Why I Love It: <15 minutes, no cook
  • Serves: 6

It’s ready to serve in ten minutes and you don’t even have to turn on the oven. How’s that for an elegant, easy cold appetizer?

51. Tomato-Peach Caprese Skewers

  • Time Commitment: 15 minutes
  • Why I Love It: <10 ingredients, no cook
  • Serves: 6 to 8

These tomato-peach caprese skewers are sweet, tangy, salty and exactly the easy finger food I want to serve at my next backyard cocktail sesh—they’re ready in 15 minutes and pair really well with a glass of white wine.

52. Yogurt Dip With a Frizzled Carrot-Herb Swirl

  • Time Commitment: 20 minutes
  • Why I Love It: <30 minutes, crowd-pleaser
  • Serves: 6

With a spicy-savory swirl of carrot-herb oil, plus plenty of garlic and pistachios, this dip is layered with texture and flavor. Read: That store-bought tub of ranch can’t hold a candle to it.


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Senior Food Editor

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taryn pire

Food Editor

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