Food Recipes Appetizers 13 Light Appetizers to Serve Before a Feast Give them something to snack on without ruining their appetites for the meal to come. By Ashley Day Ashley Day Ashley Day is Food & Wine's associate editorial director. She's edited and directed food and travel content at USA TODAY, the Institute of Culinary Education, and Chef & Restaurant magazine, and contributed to The Food Institute, The Daily Meal, and the recipe app meez. Food & Wine's Editorial Guidelines Published on November 13, 2024 Close Photo: Sarah Crowder The Thanksgiving meal is filling, to say the least. but you still need something to snack on while the turkey roasts and all the sides come together. Keep your crowd at bay with these light appetizers that are big on bright flavors without feeling heavy. From tangy shrimp to caviar waffle bites, dips and crudités, here's how to ease into any holiday meal with light starters that entertain guests without ruining anyone's appetite.. 01 of 13 Gambas al Ajillo (Shrimp in Garlic Sauce) Diana Chistruga Sauté shrimp or squid in garlicky, spicy olive oil and then toss them with dry sherry, lemon juice, and a handful of parsley for a 20-minute light crowd pleaser. Get the Recipe 02 of 13 Grilled Artichokes with Herby Lemon Aioli Photo by Jennifer Causey / Food styling by Rishon Hanners / Prop styling by Audrey Davis Grill artichoke halves quickly over a hot fire to serve with luscious lemon aioli for a 40-minute finger food. Get the Recipe 03 of 13 Feta-Stuffed Marinated Olives Photo by Dan Perez / Food Styling and Prop Styling by Nurit Kariv Add a bright freshness to this bite-size appetizer by tossing feta-filled Castelvetrano olives with a mixture of lemon peel strips, oil, jalapeño, parsley, za'atar, salt, and pepper. The simple treat is ready in 20 minutes. Get the Recipe 04 of 13 Crudités with Carrot Dip and Romesco Sarah Crowder Make romesco with seeds and peanuts to swirl into a homemade carrot dip for snacking with your favorite fresh vegetables. Get the Recipe 05 of 13 Grilled Shrimp Cocktail with Fresh Tomato Cocktail Sauce Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman Make shrimp bright with lemon and garlic, a little spicy from crushed red pepper, and smoky from grilling, all in a half hour. Get the Recipe 06 of 13 Tuna Tartare with Coconut and Jerk Peanuts Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Finely dice raw tuna to toss with a tamarind-spiked coconut-lime dressing and top with jerk-spiced peanuts for bold flavor with subtle warmth. Get the Recipe 07 of 13 Spiced Carrots with Whipped Feta Greg DuPree / Food Styling by Emily Neighbors Hall / Prop Styling by Christina Daley Caramelize grated carrots in a pan with ghee and fry a combination of cumin, coriander, and Urfa pepper, then stir the toasted spices into the carrots for this earthy and sweet spread that’s delicious served with tangy whipped feta. Get the Recipe 08 of 13 Thai-Style Shrimp Cocktail Aubrie Pick Cook and chill large raw shrimp to serve with a quick garlic aioli and super spicy fish sauce–based dipping sauce to keep this classic app interesting. Get the Recipe 09 of 13 Caramelized Five-Onion Dip Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen Caramelize sliced onions in pure butter to stir into a mixture of sour cream, cream cheese, and seasonings for this sweet, tangy, and smooth dip for vegetables or chips. Get the Recipe 10 of 13 Tahini-Tofu Dip with Chili Crunch Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall Stephanie Izard's versatile dip gets sweet nuttiness from roasted garlic and tahini, umami from tamari, and brightness from lemon juice. Sprinkle with chili crunch and serve with vegetables to get guests snacking. Get the Recipe 11 of 13 Caviar Waffle Bites Greg DuPree Cut waffles into strips, and fill the squares with caviar, crème fraîche, and snipped chives for these pop-in-your-mouth morsels from Justin Chapple. Get the Recipe 12 of 13 Mini Wedge Salads with Anchovy Dressing These mini wedges are coated in a creamy, anchovy-packed dressing and dredged in crunchy panko, making them easy to eat with your hands. Alternatively, you can serve the dressing and breadcrumbs alongside the lettuce wedges, for easy dipping. Greg DuPree Turn the salad course into passed hors d'oeuvres with these wedges of Little Gem lettuce that you can coat and dredge or dip with a creamy, anchovy-packed dressing and crunchy panko. Get the Recipe 13 of 13 Zucchini-and-Pepper Gratin with Herbs and Cheese © James Merrell Chef Daniel Humm makes a ratatouille-like mix of sautéed zucchini strips, bell peppers, and tomato to spoon on top of zucchini slices then sprinkles everything with cheese and bakes them. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit