I truly believe that appetizers are the true unsung heroes of the holiday season. They have the power to give such nostalgia to the holiday season while giving your guests a delicious preview of dinner. This list of easy thanksgiving appetizers can all easily turn into an annual thanksgiving recipe tradition that your friends and family will look forward to every year!

From the delicious fall flavors of butternut squash, figs, goat cheese, there’s plenty of appetizer options for guests to enjoy! So let’s get to it!

List of Easy Thanksgiving Appetizers

Sautéed Butternut Squash Bruschetta

Recipe 

for four servings

• 1 medium butternut squash – peeled and cut into 1” cubes
• Baguette or favorite bread to toast 
• 1/3 cup Extra Virgin Olive Oil
• 4 oz of goat cheese 
• 1 tbs of thyme leaves roughly chopped 
• 1/2 tablespoon of salt and pepper
• Balsamic vinegar glaze for drizzling

How To Make It

In a low to medium heated skillet with half of the extra virgin olive oil, add the cubed butternut squash with salt and pepper. While that’s sautéing, slice up the bread to prepare for the grill. Use the remaining olive oil to lightly coat the bread on both sides. Once the butternut squash is tender, take off of the heat and set to the side. 

Grill your bread until crisp with a slight char (about 2 minutes). Place your charred toasts on a serving board to assemble your bruschetta. Instead of lighting up the grill, I love to use this cast iron grill pan that heats up in minutes!

First, spread the goat cheese onto the toasts. Then, add the squash and garnish with thyme leaves and the balsamic glaze and enjoy!

I like to let the goat cheese get closer to room temperature so it’s much easier to spread. If you’d like a little extra flavor, you can get a flavored goat cheese (like an Italian herb) for an extra punch.

Fig in a Pig

Recipe

for four to six servings

– 8 figs, halved
– 4 oz goat cheese, gorgonzola, or your favorite soft cheese
– 4 oz prosciutto
– hot honey for drizzling (optional but highly encouraged)

How To Make It

Spread goat cheese over a halved fig. Wrap the fig in prosciutto and set on a baking sheet lined with parchment paper. Once assembled, place baking sheet in a 425 F oven for 10 minutes or until prosciutto is crispy and figs are tender.

Let the figs cool slightly before transferring to a serving tray and drizzle with hot honey for an extra kick of flavor! 

Fig and Goat Cheese Spread Appetizer

Recipe

for four to six servings

– 8 oz goat cheese log
– 3 oz of roughly chopped pistachios 
– 4 Tbs of fig jam
– 2 Tbs of honey 

How To Make It

Place the chopped pistachios on a plate and roll the chilled goat cheese log to cover. Place the goat cheese onto a serving board and spread the fig jam and hot honey. I love to serve this appetizer with an assortment of crackers, apples, celery, and carrots.

Stuffed Mushrooms

Recipe

for four to six servings

• 16 oz baby bella mushrooms, washed and stemmed
• 16 oz hot italian sausage
• 4 oz cream cheese, softened
• 1/2 tsp of salt and pepper
• 1/2 tbs garlic powder
• 1 tbs of chopped chives

How To Make It

Place the mushroom caps (side down) on a baking sheet lined with parchment paper. Sprinkle the mushrooms with a pinch of salt and place in a 400F oven for 10 minutes. Our goal is to roast the mushrooms slightly to pull out some the water and enhance the flavor of the mushrooms. Once those are roasted (slightly browned), take the baking sheet out of the oven and let the mushrooms cool.

In a pan over medium heat, add the hot italian sausage, salt, pepper, and garlic powder. Cook until the sausage is browned and slightly caramelized. Set the italian sausage to the side and stir in the softened cream cheese. Taste and season accordingly before stuffing the mushroom caps.

Place the stuffed mushrooms back in the oven for another 15 minutes. Carefully place the stuffed mushrooms onto a platter and garnish with chopped chives.

I’ve made these easy thanksgiving recipes countless times and they are always a hit with the family and during the holidays! I hope you find one (or all) to become your next holiday recipe tradition!

Cheers Y’all,