100 Best Halloween Appetizers

Directions

1. Shape each salami slice into a shallow cup with your fingers.
2. Place a mini mozzarella ball inside, then press sliced green olives around the center.
3. Secure with a cocktail toothpick and refrigerate until serving.
4. Thread one cherry tomato and one mini mozzarella ball onto each short skewer.
5. Press a slice of black olive into the mozzarella to form a pupil.
6. Arrange on a platter and drizzle with balsamic glaze just before serving.
7. If making ahead, cover and chill, then add the glaze at the last moment to keep it looking fresh.
8. Warm the meatballs in the microwave or oven, then let them cool slightly.
9. Unroll the crescent dough and cut into thin strips for mummy wraps.
10. Wrap each meatball with 2–3 strips, leaving a small gap for the face, and place on a baking sheet.
11. Bake at 375°F until the dough is golden, then cool for 3 minutes so the eyes stay put.
12. Dot a bit of warm marinara where you want the eyes, then press on candy eyeballs.
13. Slice jalapeños lengthwise and remove seeds with a spoon for less heat.
14. Mix cream cheese and shredded cheddar, then spoon into each jalapeño half.
15. Cut puff pastry into thin strips and wrap around each filled pepper like mummy bandages.
16. Place on a parchment-lined tray and bake at 400°F until golden, about 15–18 minutes.
17. Cool for 5 minutes, then gently press candy eyeballs into the soft cheese.
18. Combine cream cheese, shredded cheddar, and garlic powder until thick and smooth.
19. Scoop the mixture onto plastic wrap and shape into a smooth skull ball, then chill for at least 2 hours.
20. Place the cheese ball on a platter and use black olive paste to draw eyes, nose, and a stitched smile.
21. Surround the skull with round crackers to create a centerpiece board.
22. Hard-boil the eggs, cool, peel, and slice in half lengthwise.
23. Mash the yolks with mayonnaise and mustard, then pipe the filling into the whites using a pastry bag.
24. Make spiders by cutting one black olive in half for the body and slicing thin strips for legs.
25. Place the olive body on the egg, tuck in 8 legs, and chill until serving.
26. Spoon a small dollop of guacamole onto a platter to act as glue.
27. Stand a tortilla chip upright in the guac to look like a pointed hat.
28. Add a tiny dot of sour cream as a buckle, then insert a Halloween food pick for flair.
29. Brush baguette slices with olive oil and toast on a parchment-lined tray at 375°F for 8–10 minutes.
30. Spoon ricotta onto each toast and swirl into a ghost shape with the back of a spoon.
31. Press two small bits of black olive for eyes, then serve immediately.
32. Mix cream cheese and cheddar until thick and smooth.
33. Scoop small balls with a cookie scoop, then roll in paprika for an orange color.
34. Press a short piece of pretzel stick into the top as a stem, then chill until firm.
35. Cut small triangles of cheddar with kitchen scissors to look like monster teeth.
36. Fold each pepperoni slice in half like an open mouth and tuck in the cheese teeth.
37. Place the mouth on a cracker and add a small olive slice as a goofy eye.
38. Sprinkle cheese over one tortilla and top with another to make a large quesadilla.
39. Toast in a skillet with butter until both sides are golden and cheese is melted.
40. Slice into wedges with a pizza cutter, then trim small notches along the curved edge to mimic bat wings.
41. Serve warm with salsa for dipping.
42. Spread refried beans in an even layer on a shallow platter.
43. Layer guacamole, then salsa, then sprinkle with cheddar.
44. Put sour cream in a resealable bag, snip a tiny corner, and pipe concentric circles on top.
45. Drag a toothpick from the center outward through the circles to create a spiderweb effect.