I only have two rules for party nibbles. They need to taste great and they need to be easy to pick up and pop into your mouth. I don’t want to fool with utensils beyond serving pieces and maybe a single fork. These party appetizer recipes shared by FLOWER magazine contributors fit the bill. Each is ideal for passing or grazing while you talk, laugh, sip, and celebrate the season.
Mini Grilled Cheddar and Goat Cheese Sandwiches from Alex Hitz
Rosemary, Sugar & Spice Cashews from Elizabeth Bearden
Bel Air Onion Puffs from Alex Hitz
Creamy Artichoke, Bacon and Parmesan Dip from chef Hunter Evans
Crawfish Cardinale Tarts from the late Julia Reed
Grilled Devilled Crab and Cheese Sandwiches from the late Julia Reed
Ricotta and Parmesan Cheesecake Tart from Aimee Twigger
By Jason Burnett