Soulitinerary

Christmas Hors D’oeuvres featuring festive, bite-sized appetizers perfect for holiday parties!

Christmas Hors D’oeuvres are the unsung heroes of every holiday gathering—the little bites that set the tone before dinner and keep guests happily circling the table all night long.

The Hors D’oeuvres Rules I Live By (So You Don’t End Up Cooking During Your Own Party)

Rule 1: Every Tray Needs A “Hot And Melty” Moment

People love warmth. They also love cheese. Give them both and they’ll follow you anywhere.

Rule 2: One No-Cook Option Saves Your Sanity

A beautiful cold bite keeps you from babysitting the oven while guests are asking where you keep your scissors.

Rule 3: Make Them Easy To Eat With One Hand

Nobody wants to juggle a plate, fork, napkin, and dignity. Toothpick-friendly bites win every time.

Rule 4: Bring Your Own Serving Utensil

This is the difference between a smooth party and everyone using the same spoon like it’s a communal decision.

Alright. Let’s build your Christmas spread!!

The Best Christmas Hors D’oeuvres!

1. Cranberry Brie Puff Pastry Bites With Rosemary Honey Drizzle

These disappear first. Always. Flaky pastry, molten brie, tart cranberry, and a rosemary honey drizzle that tastes like Christmas decided to get fancy.

Ingredients (Makes 24 Bites)

For The Pastry Cups

• Puff pastry – 1 sheet, thawed but still cold
• Flour – for dusting
• Egg – 1, beaten with 1 tbsp water (egg wash)

For The Filling

• Brie – 8 oz, cut into 24 small cubes (rind stays on)
• Whole berry cranberry sauce – ¾ cup
• Fresh rosemary – 1 tsp, very finely chopped
• Chopped pecans – ⅓ cup
• Pinch of black pepper

For The Rosemary Honey

• Honey – 3 tbsp
• Fresh rosemary – ½ tsp, lightly bruised
• Pinch of salt

The “Flaky Cups And Melty Centers” Method

• Preheat Oven To 400°F (200°C). Grease a mini muffin tin generously. Puff pastry clings when you least expect it.
• Prep The Pastry. Lightly flour the counter. Unfold puff pastry and roll just enough to smooth seams—no aggressive flattening.
• Cut Into Squares. Cut into 24 squares. Press each into the muffin tin, forming little cups with corners peeking up.
• Brush Egg Wash. Lightly brush the top edges only. This gives you that golden “bakery” finish.
• Fill Like A Responsible Adult. Add one cube of brie to each cup. Top with 1 teaspoon cranberry sauce. Sprinkle tiny rosemary and optional pecans. Add a pinch of pepper if you like sweet-savory contrast.
• Bake. 14–16 minutes until deep golden and bubbling.
• Make Rosemary Honey. Warm honey in a small pan for 30 seconds. Add rosemary and salt. Steep 5 minutes. Remove rosemary if you want a clean drizzle, keep it if you like rustic charm.
• Finish And Serve. Drizzle lightly before serving.

Make-Ahead Tip: Assemble the cups in the tin, cover, refrigerate up to 8 hours, bake fresh.

Serving Tip: Put them on a platter with a tiny spoon of extra cranberry sauce on the side. People love feeling like they’re customizing.

2. Garlic Butter Shrimp Crostini With Lemon Ricotta

This is the one that makes people assume you’ve catered events. It’s crisp toast, creamy lemon ricotta, and shrimp cooked in garlicky butter so good you’ll want to drink the pan.

Ingredients (Makes 20–24)

For The Crostini

• Baguette – 1 large, sliced into ½-inch rounds
• Olive oil – 3 tbsp
• Salt – ½ tsp
• Garlic – 1 clove, halved (for rubbing toast)

For The Lemon Ricotta

• Whole milk ricotta – 1 cup
• Lemon zest – 1½ tsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ½ tsp
• Fresh parsley – 1 tbsp, chopped

For The Shrimp

• Large shrimp – 1 lb, peeled and deveined
• Unsalted butter – 3 tbsp
• Olive oil – 1 tbsp
• Garlic – 4 cloves, minced
• Smoked paprika – ½ tsp
• Salt – ¾ tsp
• Black pepper – ½ tsp
• Lemon juice – 1 tbsp

Optional: Red pepper flakes – ¼ tsp

The “Crisp Toast, Juicy Shrimp, Zero Sogginess” Method

• Toast The Bread. Heat oven to 375°F (190°C). Brush slices with olive oil, sprinkle salt. Bake 10–12 minutes until crisp.
• Garlic Rub. While warm, rub each toast lightly with garlic clove. This perfumes the toast without making it taste like raw garlic breath.
• Make Lemon Ricotta. Mix ricotta, lemon zest, lemon juice, salt, pepper, parsley. Chill.
• Dry The Shrimp. Pat shrimp dry. Wet shrimp steams. Dry shrimp sears. Searing tastes like confidence.
• Sear Shrimp. Heat oil + butter in skillet over medium-high. Cook shrimp 1½–2 minutes per side.
• Add Garlic Late. Add minced garlic in the last 30 seconds so it doesn’t burn.
• Finish With Lemon. Toss with lemon juice and optional flakes.
• Assemble Right Before Serving. Spread ricotta on toast, top with shrimp, drizzle a bit of garlicky butter from the pan.

Make-Ahead Tip: Toast bread and mix ricotta early. Cook shrimp right before serving for best texture.

3. Bacon-Wrapped Dates Stuffed With Goat Cheese And Pistachio Crunch

This is the sweet-salty bite that makes people forget they ever claimed they were “not hungry.” It’s smoky bacon, creamy goat cheese, sticky dates, crunchy pistachios. It’s basically a holiday addiction.

Ingredients (Makes 24)

• Medjool dates – 24, pitted
• Goat cheese – 6 oz, softened
• Bacon – 12 slices, cut in half
• Pistachios – ½ cup, finely chopped
• Black pepper – ½ tsp

Optional: Balsamic glaze – 2 tbsp for drizzling

The “Sticky, Smoky, Gone Too Fast” Method

• Preheat Oven To 400°F (200°C). Line a sheet pan with foil. Add a rack if you have one for crispier bacon.
• Stuff Dates. Fill each date with ½–1 tsp goat cheese. Don’t overstuff unless you want cheese lava.
• Wrap With Bacon. Wrap each stuffed date with half a slice of bacon. Seam side down. Use toothpicks if needed.
• Bake And Flip. Bake 18–22 minutes, flipping at 12 minutes. Bacon should be crisp and glossy.
• Finish With Pistachios. Sprinkle chopped pistachios while warm so they stick.

Optional: Drizzle balsamic glaze lightly.

Make-Ahead Tip: Stuff dates a day ahead. Wrap in bacon right before baking.

Serving Tip: Serve on a platter with toothpicks already inserted. People love not having to work.

4. Mini Parmesan Herb Meatballs With Cranberry BBQ Glaze

These are the warm, saucy hors d’oeuvres that keep the party grounded. They’re juicy, savory, and coated in a cranberry BBQ glaze that tastes festive without tasting like a candle.

Ingredients (Makes 30–32 Mini Meatballs)

For The Meatballs

• Ground beef – 1 lb
• Ground pork – ½ lb
• Parmesan – ½ cup grated
• Panko – ½ cup
• Milk – 3 tbsp
• Egg – 1
• Garlic – 3 cloves, minced
• Onion – ⅓ cup, grated (not chopped—grated keeps them juicy)
• Salt – 1½ tsp
• Black pepper – 1 tsp
• Dried oregano – 1 tsp
• Fresh parsley – 2 tbsp chopped

For The Glaze

• Cranberry sauce – ¾ cup
• BBQ sauce – ½ cup
• Apple cider vinegar – 1 tbsp
• Worcestershire – 1 tbsp
• Smoked paprika – ½ tsp
• Black pepper – ½ tsp

The “Juicy Meatballs, Sticky Holiday Glaze” Method

• Preheat Oven To 425°F (220°C). Line a sheet pan with parchment.
• Soak The Panko. Mix panko + milk. Let sit 5 minutes. This keeps meatballs tender.
• Mix Meatballs Gently. Combine meats, Parmesan, egg, garlic, grated onion, seasonings, parsley, soaked panko. Mix just until combined.
• Overmixing makes them tough.
• Roll Even Meatballs. Use a tablespoon scoop for consistent size. Roll into 1-inch balls.
• Bake. 12–14 minutes until browned and cooked through.
• Simmer Glaze. Combine glaze ingredients in saucepan. Simmer 5 minutes until glossy.
• Coat Meatballs. Toss meatballs in glaze until shiny.
• Serve Warm. Keep in slow cooker on WARM.

Make-Ahead Tip: Bake meatballs a day ahead. Reheat in glaze in slow cooker.

5. Smoked Salmon Cucumber Rounds With Dill Cream Cheese And Everything Crunch

This is your no-cook showpiece. It looks upscale, it tastes fresh, and it balances all the rich foods on the table like a little breath of cold air.

Ingredients (Makes 24)

• English cucumbers – 2, sliced into ½-inch rounds
• Cream cheese – 8 oz, softened
• Greek yogurt – 2 tbsp
• Lemon zest – 1 tsp
• Lemon juice – 1 tbsp
• Fresh dill – 2 tbsp chopped
• Salt – ½ tsp
• Black pepper – ½ tsp
• Smoked salmon – 6–8 oz, torn into ribbons
• Everything bagel seasoning – 2 tbsp

Optional: Capers or microgreens

The “Fancy Bite With Zero Cooking” Method

• Slice Thick. Cut cucumbers into ½-inch rounds so they hold toppings without collapsing.
• Dry Them. Pat cucumber rounds dry. This prevents watery spread.
• Mix Dill Cream Cheese. Mix cream cheese, yogurt, lemon zest, lemon juice, dill, salt, pepper until smooth.
• Top With Spread. Spoon or pipe about 1 tsp onto each cucumber.
• Add Salmon. Twist salmon into little ribbons and place on top.
• Finish With Everything Seasoning. Sprinkle lightly. Add capers if you love briny bite.
• Chill Until Serving. Up to 4 hours.

Make-Ahead Tip: Prep spread and slice cucumbers ahead. Assemble closer to serving time for freshest look.

Hors d’oeuvres are the holiday secret weapon—the little bites that make the whole party feel abundant, warm, and joyful. These Christmas hors d’oeuvres give you the perfect mix of melty, crispy, fresh, sweet-salty, and saucy, with enough detail that you’ll cook them like you’ve been doing it for years.

Put these out, step back, and enjoy the fact that your 5 Christmas hors d’oeuvres just became the unofficial main event.