Originally published December 2022. Updated October 22, 2024. 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

Photo by Heidi Harris
Artichoke Hush Puppies with Lemon Caper Remoulade from Joseph Marini

Bel Air Onion Puffs from Alex Hitz

Photo by Heidi Harris
Joseph Marini’s Prosciutto Pinwheels

Photo courtesy of Elvie’s
Creamy Artichoke, Bacon and Parmesan Dip from chef Hunter Evans

Crawfish Cardinale Tarts from the late Julia Reed

Photo by Heidi Harris
Citrus Marinated Olives from Joseph Marini

Grilled Deviled Crab and Cheese Sandwiches from the late Julia Reed

Ricotta and Parmesan Cheesecake Tart from Aimee Twigger

Photo by Heidi Harris