19 Toothpick Appetizers That Are Perfect for a Party

Imagine yourself putting out a plate of meatballs at cocktail hour, or maybe some shrimp. Unassailable — classy, tasty, a little formal. Now imagine that same plate, only now, everything is skewered with toothpicks. Suddenly, the same stuff is super-approachable and strangely more fun. Toothpicks in your apps tell your guests what to do and put everyone at ease. They say, reach out and try! They also focus the cook a bit to really think of what creates a great app — there’s no fudging and putting something on a toothpick that takes multiple bites to eat and will make a mess. These one-bite wonders win the party. Think we’re projecting too much onto these tiniest of sticks? Well, there’s only one way to find out, and we predict much fun ahead.

These meatballs know how to party. Molly Yeh brings a single bite that unites several classics: Pastrami, rye, mustard and pickles. They don’t use real pastrami, but a combination of ground beef and spices (liquid smoke is in there, too) that mimic that unmistakable deli icon.

Soft pretzels and beer cheese were just meant to go together! Kardea Brown shows you how to make the pretzels without having to make dough or handle lye; just hit up your favorite pizzeria or the deli refrigerator case for dough, then boil in a baking soda-sugar-infused water and bake. The beer cheese has lager, mustard and Worcestershire for maximum zip, and will coat those pretzel bites like it was born to do it.

No explanation is needed for the appeal of the BLT, only one of the most popular sandwiches ever invented. But these add a little something extra, from the buttery crunch of toasted ciabatta to delicate butter lettuce (notice a trend?). A green goddess dip, garlicky and bright with fresh herbs, makes such a good accompaniment, you might find yourself craving this, rather than mayo, next time you eat a regular BLT sandwich.

Offering shrimp and scallops together goes the extra mile, since either one on its own would already be a treat. Here, they are marinated with lime juice, sesame oil and grilling spices, then wrapped in bacon. While they bake, they are basted by the melting bacon fat, and the bacon itself crisps up in spots. All adding up to a serious crowd-pleaser.

Trisha Yearwood’s mini meatballs are reminiscent of the kind you’d find simmering in an Italian Sunday sauce. But just as it’s a treat to eat those sauceless, these, too are bare, letting that meaty goodness take the lead. Best of all, these are baked, so just roll and then let the oven do the rest of the work.

Feta contributes such powerful flavor on its own, but just as it is brined, you, too, can concoct a marinade for it that will lend so much additional nuance. Here, orange zest and juice and black pepper bring additional hints of the Mediterranean. Some fresh mint and the crunch of a cucumber slice keep things from going too salty — even with the addition of olives.

Talk about taking the low-carb lifestyle to its logical end point! These super clever, protein-forward “tortellini” are more than just a clever origami trick; they are stuffed, just like real tortellini. The filling inside is a mixture of ricotta and pesto, which complement the cured meat quite swimmingly.

If you want to spoil your guests and make them smile, this is the way. Yes, they just barely make it onto a toothpick — but we’re not mad. These tiny bacon cheeseburgers replace the buns with the toothpicks, and the effect is just a whopping mouthful of perfection.

Might rumaki be the defining toothpick appetizer? Brought to popularity in the midcentury with the ubiquity of “tiki” bars and restaurants that sought to channel Polynesian culture, they truly are a winning bite. You’ve got the hidden chicken liver center, scary to some, but truly the source of the rich meatiness here, along with the crunch of a water chestnut and perfectly salty-crisp-meaty bacon wrapped around. Here, Valerie Berinelli adds a basting of teriyaki sauce, which truly ties everything together.

These little skewers are like a whole antipasto spread in one mouthful. You have chunks of sausage, cooked and served hot, their richness cut by the brininess of preserved artichokes and sweet-smokiness of roasted red pepper. Basil leaves punctuate each with a bit of brightness.

Manchego and quince are a classic pair, but you’ve never seen them like this before! These are a prime example of how a simple little trick —rolling cubes of quince paste in chopped almonds — can up the fancy factor by so much. We love how the peppery bite of watercress complements these.

Homemade dumplings are an impressive feat, but Molly Yeh will walk you through the steps so you can crimp like a pro. But they’re made to be eaten, not admired, so go ahead and make a huge batch and put them out on toothpicks. A sesame-soy dipping sauce is all the adornment they need.

Here’s a fun trick: Though we say toothpicks, other types of skewer may apply. Here, specifically, the shrimp are threaded onto sprigs of fresh rosemary, which contribute so much flavor to each. The inherent smokiness of chipotle powder enhances the char effect of the grill, which leaves these shrimp packing a real punch.

Ree uses skewers here, but as these Italian-inspired apps are designed to be eaten in one bite, you could certainly shrink it down to a toothpick, too. That combination of pesto on spinach tortellini, served with a mozzarella cube and cherry tomato, tastes like Italy in one bite. These will go nicely with Negronis or Aperol spritzes, but also just chilled glasses of white wine.

A risotto based on carbonara — that combination of bacon, eggs and black pepper — is the starting point for these irresistible rice balls, but luckily you don’t have to have made carbonara risotto first. Instead, leftover rice of any kind is united with egg and pepper, then stuffed with some pancetta and cheeses for an oozy, salty center. These are great warm or at room temperature, but they are positively outrageous fresh from frying, so if you really want to make a splash with these, time them accordingly.

There was a time in America when no party would have been complete without a slow cooker full of Swedish meatballs, even better if they were stuck with a million toothpicks. We’re wondering why they ever went away, given how comforting those beefy bites are, laced with allspice and cloaked in that iconic creamy white gravy. These mimic those of IKEA fame, which themselves mimic the very best version of these fabulous little meatballs. Sure, they do go well with aquavit, but also any whiskey or rye-based cocktail.

You can certainly amp up bacon-wrapped dates by calling them by one of their nicknames (devils on horseback) but after one taste you’ll find that they need no selling at all. The dates get creamy and almost jammy in the oven, basted by the bacon and shellacked into that crisp, salty shell. They’re often stuffed with a smoked almond or square of Manchego, but here, a bit of ricotta gives some creamy relief from all the strong personalities.

Baked Brie makes for a convivial appetizer, often crowned with a compote to create that sweet-savory combination. Here, Ree Drummond shrinks that down for little bite-size packages that are a delight to look at and eat, impressive, but secretly so easy! That’s because the “compote” here is made from just tossing together pistachios and dried cranberries, and the pastry comes from pop-tube crescent dough. Stick ‘em with toothpicks and they’re ready for their moment in the spotlight.