What sets a holiday bash apart from a regular, any-summer-weekend cookout? The appetizers. Sure, we always start our backyard barbecue with a summery dip or guac and some chips for dipping, but when it comes to Labor Day we really try to up the ante. Deviled eggs, a variety of bruschetta, oysters—heck, even our dips get a serious upgrade when it comes to the last big cookout of the season. Just take Kardea’s recipe, for example. Her easy-to-make dip is loaded with sweet-and-smoky flavor thanks to her secret ingredient: red peppers that she chars on the grill. And, the dippers are elevated as well; colorful grilled veggies stand in for more common options like crackers or tortilla chips. This starter is so delicious, you might just forget about the mains and desserts!

Kardea says, "There's nothing like cooking over a charcoal fire, and it's essential for getting that fire-roasted flavor. When spooning the butter sauce over the oysters during grilling, some of it will hit the hot coals and cause it to flame up. Don’t worry—you want that to happen. It’ll give the oysters that charred taste you're aiming for."

Celebrate the end of summer’s bounty with Ina Garten’s Tomato and Goat Cheese Tarts, a simple yet elegant recipe that lets juicy tomatoes shine alongside creamy goat cheese and crisp puff pastry.

Jalapeños get stuffed with a cheddar-cream cheese filling spiked with pulled pork and chili powder, then double-dredged and fried until golden and crunchy. Serve them warm with barbecue sauce for dipping, a fun twist on the classic popper that's ready in about an hour.

To kick off your end-of-summer party, serve chips alongside Trisha's mix of yellow and white corn, jalapenos, chiles and tomatoes.

There's no better way to re-invent this classic appetizer for a cookout than with a flavorful BBQ seasoning rub. To balance out the smokiness of the shrimp, Ree pairs them with a creamy, homemade white sauce, for dipping.

These Buffalo Chicken Cheese Balls are a bold, bite-sized twist on classic wings, packing spicy flavor and cheesy goodness into every crispy morsel. Ideal for game day or party snacking!

Katie’s pretty pinwheels are deceptively easy. To make them, slice zucchini into very thin sections (use a mandoline if you have one), top with a goat cheese filling and roll ‘em up.

Watermelon and feta is a combination we have come to know and love. But have you ever grilled watermelon? The sugars caramelize beautifully on a grill, which makes this summer melon taste even sweeter – if that is at all possible! Paired with a creamy dip of feta cheese and fresh herbs, this dish is the perfect combo of sweet and salty.

Ree scoops citrus-marinated shrimp and veggies onto crispy chips for an easy-yet-elevated appetizer that screams ‘summer’.

Upgrade a beloved cookout starter — deviled eggs — by adding an ingredient that everyone loves: salty, smoky bacon.

Valerie takes bruschetta to a whole new level by layering in the flavors of a classic muffuletta sandwich: mortadella, capicola, salami and a savory homemade olive spread.

Stuffed mushrooms are an all-time favorite appetizer. Slide them onto a skewer and pop them on the grill for your next outdoor gathering. For a zesty spinoff, try substituting fresh chorizo and cilantro for the sausage and parsley.

Late-season tomatoes, which tend to be extra-sweet and juicy, are perfect for Ina’s impressive tarts. She tops a homemade crust with Gruyere and Parmesan cheese, thick tomato slices and fresh pesto.

Salty feta, fresh dill and tangy olives put a Greek-inspired twist on the classic guacamole. Serve with tortilla chips and cucumber slices for dipping.

Turn a ball of pizza dough into a crowd-pleasing appetizer by topping it with olive oil and spices from your pantry — and grilling it to warm, toasty perfection. This garlic flatbread could be served with dip but it’s also great as-is.

Crudités and zesty ranch dip are a classic cookout appetizer. Here, Molly makes her dip from scratch using Greek yogurt and a blend of dried spices from her pantry. It couldn't be easier!

There’s no better way to end the summer than with Ina’s simple grilled oysters. A quick homemade herb butter (touched with just a hint of citrus) added to each shell guarantees a juicy, flavorful bite when the seafood comes off the grill.

This party-ready appetizer is sure to be a hit. Alex stuffs the peppers with creamy goat cheese and toasty pine nuts to give them a touch of decadence.

Save time on this appetizer by using cooked, shredded chicken. Scoop onto a tortilla chip with mashed avocado.