12 Ina Garten Thanksgiving Appetizers to Start the Feast

The best Thanksgiving appetizers take the edge off hunger while the turkey rests, without filling anyone up before the main event. These starters are inspired by Ina Garten’s relaxed entertaining style, using seasonal flavors like cranberry, squash, pear and toasted nuts in bites that are easy to make and even easier to eat.

Many of them can be prepared a day or two ahead, and several need nothing more than a quick warm-up in the oven, which matters when the stove is busy. Pick three or four to set out as guests arrive and let the feast begin.

1. Baked Brie with Cranberry Compote and Pecans

A whole wheel of brie baked until molten and topped with a quick cranberry-orange compote, toasted pecans and rosemary is the ultimate holiday crowd-pleaser. The compote can be made days ahead, so it takes just minutes before guests arrive.

Servings: 8

Total time: 30 minutes

Ingredients

• 1 (13- to 16-ounce) wheel brie, cold
• 1 cup fresh or frozen cranberries
• 1/3 cup light brown sugar, lightly packed
• 2 tablespoons fresh orange juice
• 1 teaspoon grated orange zest
• Pinch of kosher salt
• 1/2 cup pecan halves, toasted and coarsely chopped
• 1 teaspoon fresh rosemary, finely chopped
• Sliced baguette and crackers, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and line a small rimmed baking sheet with parchment paper.
2. Combine the cranberries, brown sugar, orange juice, orange zest and salt in a small saucepan over medium heat. Cook, stirring often, for 6 to 8 minutes, until most of the berries pop and the compote thickens. The compote can be refrigerated for up to 3 days.
3. Cut a shallow crosshatch pattern into the top rind of the brie and place it on the prepared baking sheet.
4. Bake for 12 to 15 minutes, until the sides feel soft and the center is warm and slightly puffed.
5. Transfer to a serving board, spoon the warm compote over the top and scatter with the pecans and rosemary. Serve right away with sliced baguette and crackers.

2. Butternut Squash Soup Shooters

Small cups of silky roasted butternut squash soup make an elegant, warming welcome that guests can sip while they mingle. The soup can be made up to three days ahead and simply reheated before serving.

Servings: 12

Total time: 1 hour 10 minutes

Ingredients

• 1 large butternut squash (about 3 pounds), peeled, seeded and cut into 1-inch cubes
• 1 large yellow onion, chopped
• 3 garlic cloves, peeled
• 1/4 cup olive oil, divided
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon mild curry powder
• 3 to 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/4 cup crème fraîche
• 12 small fresh sage leaves

Instructions

1. Preheat the oven to 400°F (200°C). Toss the squash, onion and garlic with 3 tablespoons of the olive oil, the salt, pepper and curry powder on a large rimmed baking sheet. Roast for 35 to 40 minutes, tossing once, until very tender.
2. Transfer the vegetables to a large pot, add 3 cups of the broth and simmer for 5 minutes. Purée with an immersion blender until completely smooth, then stir in the cream and enough of the remaining broth to make a pourable consistency. Adjust the seasoning.
3. Heat the remaining 1 tablespoon olive oil in a small skillet over medium heat and fry the sage leaves for 30 seconds to 1 minute, until crisp. Drain on paper towels.
4. Ladle the hot soup into small cups, top each with a small spoonful of crème fraîche and a crispy sage leaf and serve warm. The soup can be refrigerated for up to 3 days or frozen for up to 3 months; reheat gently until steaming.

3. Rosemary Roasted Cashews

Warm cashews tossed with butter, fresh rosemary, brown sugar and a pinch of cayenne take just fifteen minutes and disappear even faster. Set out a few bowls so guests have something to nibble while the turkey finishes.

Servings: 8

Total time: 15 minutes

Ingredients

• 1 pound roasted unsalted cashews
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons unsalted butter, melted
• 2 teaspoons light brown sugar
• 1/2 teaspoon cayenne pepper
• 1 teaspoon flaky sea salt, plus more to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Spread the cashews on a rimmed baking sheet and toast for 5 to 7 minutes, until warm and fragrant.
3. Stir together the rosemary, melted butter, brown sugar, cayenne and sea salt in a large bowl.
4. Add the warm cashews and toss until evenly coated. Taste and add more salt if needed.
5. Serve warm. The cashews can be stored airtight at room temperature for up to 3 days and rewarmed in a 350°F (175°C) oven for 3 to 4 minutes.

4. Cranberry and Goat Cheese Crostini

Crisp toasts spread with creamy goat cheese and topped with a quick, tangy cranberry relish and chopped pistachios capture the flavors of Thanksgiving in one bite. The relish and toasts can both be made ahead.

Servings: 10

Total time: 35 minutes

Ingredients

For the cranberry relish:

• 2 cups fresh or frozen cranberries
• 1/3 cup sugar
• 2 tablespoons fresh orange juice
• 1 teaspoon grated orange zest
• 1 tablespoon honey
• Pinch of kosher salt

For the crostini:

• 1 baguette, sliced 1/3 inch thick (about 30 slices)
• 3 tablespoons olive oil
• 8 ounces fresh goat cheese, at room temperature
• 2 tablespoons heavy cream
• 1/4 cup shelled pistachios, chopped
• 1 teaspoon fresh thyme leaves

Instructions

1. For the relish, cook the cranberries, sugar, orange juice, orange zest, honey and salt in a small saucepan over medium heat for 6 to 8 minutes, until the berries burst and the mixture thickens. Cool. The relish can be refrigerated for up to 1 week.
2. Preheat the oven to 400°F (200°C). Brush the baguette slices with the olive oil and bake for 8 to 10 minutes, until golden. Cool. The toasts can be stored airtight for up to 3 days.
3. Beat the goat cheese with the cream until smooth and spreadable.
4. Spread each toast with goat cheese, top with a spoonful of cranberry relish and sprinkle with the pistachios and thyme. Serve within 1 hour.

5. Herb and Parmesan Stuffed Mushrooms

Earthy cremini caps filled with garlicky breadcrumbs, parmesan, fresh herbs and a little cream cheese bake into golden, savory bites. They can be stuffed hours ahead and baked just before serving.

Servings: 8

Total time: 45 minutes

Ingredients

• 24 large cremini mushrooms
• 4 tablespoons olive oil, divided, plus more for the pan
• 2 tablespoons unsalted butter
• 1 shallot, minced
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 3/4 cup panko breadcrumbs
• 3/4 cup freshly grated parmesan, divided
• 3 ounces cream cheese, at room temperature
• 2 tablespoons fresh parsley, minced, plus more for garnish
• 1 teaspoon grated lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 375°F (190°C) and lightly oil a rimmed baking sheet.
2. Remove and finely chop the mushroom stems. Toss the caps with 2 tablespoons of the olive oil and arrange them, rounded side down, on the baking sheet.
3. Heat the remaining 2 tablespoons olive oil and the butter in a skillet over medium heat. Cook the shallot and chopped stems for 5 to 6 minutes, until the liquid evaporates. Add the garlic and thyme and cook for 1 minute. Remove from the heat and stir in the panko, 1/2 cup of the parmesan, the cream cheese, parsley, lemon zest, salt and pepper.
4. Fill the caps with the mixture and sprinkle with the remaining parmesan. The mushrooms can be covered and refrigerated for up to 8 hours.
5. Bake for 20 to 25 minutes, until the caps are tender and the tops are golden. Garnish with parsley and serve warm.

6. Pumpkin Hummus with Toasted Pepitas

A silky blend of pumpkin, chickpeas, tahini and warm spices makes a colorful, lighter dip that’s ready in fifteen minutes. Serve it with crisp vegetables and pita chips alongside the richer appetizers.

Servings: 8

Total time: 15 minutes

Ingredients

• 1/4 cup pepitas (hulled pumpkin seeds)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup canned pure pumpkin purée
• 1/3 cup tahini
• 3 tablespoons fresh lemon juice
• 1 garlic clove, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika, plus more for garnish
• 1/4 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3 tablespoons olive oil, plus more for drizzling
• 2 to 3 tablespoons cold water
• Pita chips and sliced vegetables, for serving

Instructions

1. Toast the pepitas in a small dry skillet over medium heat for 3 to 4 minutes, shaking the pan often, until they puff slightly. Transfer to a plate to cool.
2. Process the chickpeas, pumpkin, tahini, lemon juice, garlic, cumin, smoked paprika, cinnamon and salt in a food processor for 1 minute.
3. With the machine running, drizzle in the olive oil and enough cold water to make a smooth, creamy dip. Taste and adjust the seasoning.
4. Spread in a shallow bowl, drizzle with olive oil and sprinkle with the pepitas and a pinch of smoked paprika.
5. Serve with pita chips and vegetables. The hummus can be refrigerated for up to 4 days; add the pepitas just before serving.

7. Deviled Eggs with Chives

Creamy, tangy deviled eggs are a classic pre-dinner nibble that always disappears quickly. Make the filling a day ahead and pipe them just before guests arrive.

Servings: 12

Total time: 30 minutes, plus chilling

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon sour cream
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon ground mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch of cayenne pepper
• Minced fresh chives, paprika and small dill sprigs, for garnish

Instructions

1. Place the eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then cover, remove from the heat and let stand for 12 minutes.
2. Transfer the eggs to ice water for 10 minutes, then peel. The yolks should be fully set.
3. Halve the eggs lengthwise and mash the yolks with the mayonnaise, sour cream, vinegar, ground mustard, salt, pepper and cayenne until smooth.
4. To make ahead, refrigerate the whites and filling separately, covered, for up to 1 day.
5. Up to 4 hours before serving, pipe the filling into the whites, garnish with chives, paprika and dill and keep chilled until serving.

8. Sweet Potato Rounds with Whipped Feta and Pecans

Roasted sweet potato rounds topped with whipped feta, a drizzle of hot honey and toasted pecans hit sweet, salty, spicy and crunchy notes in one bite. They’re sturdy enough to pick up and pretty enough for a holiday platter.

Servings: 8

Total time: 40 minutes

Ingredients

For the sweet potatoes:

• 2 medium sweet potatoes (about 1 1/2 pounds), scrubbed
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the whipped feta and topping:

• 6 ounces feta, crumbled
• 4 ounces cream cheese, at room temperature
• 2 tablespoons olive oil
• 1 teaspoon fresh lemon juice
• 3 tablespoons honey
• 1/2 teaspoon crushed red pepper flakes
• 1/3 cup pecans, toasted and chopped

Instructions

1. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
2. Slice the sweet potatoes into 1/2-inch-thick rounds, toss with the olive oil, salt and pepper and arrange in a single layer. Roast for 20 to 25 minutes, flipping halfway, until tender and browned. Cool for 5 minutes.
3. Blend the feta, cream cheese, olive oil and lemon juice in a food processor until fluffy. The whipped feta can be refrigerated for up to 2 days.
4. Warm the honey and red pepper flakes in a small saucepan over low heat for 2 minutes.
5. Spread a spoonful of whipped feta on each round, drizzle with the hot honey and sprinkle with the pecans. Serve warm or at room temperature.

9. Blue Cheese and Walnut Crackers

Buttery slice-and-bake crackers packed with tangy blue cheese and toasted walnuts are perfect with a cheese board or on their own. Make the dough logs weeks ahead and keep them in the freezer.

Servings: 10

Total time: 45 minutes, plus chilling

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 4 ounces crumbled blue cheese, at room temperature
• 1 1/4 cups all-purpose flour, plus more for rolling
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg yolk
• 1 tablespoon cold water, plus more if needed
• 1/2 cup walnuts, toasted and finely chopped

Instructions

1. Beat the butter and blue cheese in a stand mixer for 1 minute, until creamy.
2. Add the flour, salt and pepper and mix on low until crumbly. Add the egg yolk and water and mix just until the dough comes together.
3. Mix in the walnuts, roll the dough into a log about 1 1/2 inches in diameter, wrap and refrigerate for at least 30 minutes or up to 4 days, or freeze for up to 3 months.
4. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Slice the log into 1/4-inch rounds and bake 1 inch apart for 18 to 20 minutes, until lightly golden at the edges. Cool on the pans and store airtight for up to 4 days.

10. Endive Spears with Pear, Manchego and Hazelnuts

Crisp endive leaves act as edible spoons for a bright salad of ripe pear, nutty manchego and toasted hazelnuts. They’re fresh and light, a welcome contrast to the richer bites before a big meal.

Servings: 8

Total time: 20 minutes

Ingredients

• 3 heads Belgian endive
• 1 1/2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 ripe but firm pear, cored and finely diced
• 2 ounces manchego, finely diced
• 1/3 cup hazelnuts, toasted, skinned and chopped
• 1 tablespoon fresh parsley, minced

Instructions

1. Separate the endive leaves and choose about 24 of the largest. Arrange them on a platter. The leaves can be wrapped in damp paper towels and refrigerated up to 1 day ahead.
2. Whisk the olive oil, lemon juice, honey, salt and pepper in a medium bowl.
3. Add the pear right away and toss so it doesn’t brown, then fold in the manchego, hazelnuts and parsley.
4. Spoon a heaping tablespoon of the mixture into the wide end of each leaf and serve within 1 hour.

11. Roasted Shrimp with Cranberry Horseradish Sauce

Shrimp roasted at high heat stay sweet and tender, and a tangy cranberry horseradish sauce gives the classic shrimp platter a festive Thanksgiving twist. Both can be prepared a day ahead and served chilled.

Servings: 8

Total time: 30 minutes

Ingredients

For the sauce:

• 1 cup whole-berry cranberry sauce, homemade or store-bought
• 2 tablespoons prepared horseradish, drained
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated orange zest
• Pinch of kosher salt

For the shrimp:

• 2 pounds large shrimp (16 to 20 per pound), peeled and deveined, tails on
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 lemon, cut into wedges

Instructions

1. Stir together the cranberry sauce, horseradish, lemon juice, orange zest and salt. Refrigerate for up to 3 days.
2. Preheat the oven to 400°F (200°C). Pat the shrimp dry and toss with the olive oil, salt and pepper on a rimmed baking sheet in a single layer.
3. Roast for 6 to 8 minutes, until pink, firm and opaque and the shrimp register 145°F (63°C) on a food thermometer.
4. Serve warm, or refrigerate for up to 1 day and serve chilled on ice, with the cranberry horseradish sauce and lemon wedges.

12. Caramelized Onion Dip

Slowly caramelized onions folded into a creamy base make a dip that tastes far better than any packet version. Make it a day or two ahead and serve it with potato chips or crudités.

Servings: 8

Total time: 1 hour, plus chilling

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 large yellow onions, halved and thinly sliced
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh chives, minced
• Potato chips or crudités, for serving

Instructions

1. Heat the butter and olive oil in a large skillet over medium heat, add the onions, cayenne, salt and pepper and stir to coat.
2. Reduce the heat to medium-low and cook, stirring every few minutes, for 35 to 40 minutes, until deep golden brown, adding a splash of water if they stick. Cool completely.
3. Beat the cream cheese until smooth, then mix in the sour cream, mayonnaise and lemon juice.
4. Finely chop the onions and fold them into the dip. Cover and refrigerate for at least 1 hour or up to 3 days.
5. Sprinkle with chives and serve with potato chips or crudités.