Dried fruits, nuts, mushrooms and a variety of piquant cheeses all go a long way toward creating memorable vegetarian hors d'oeuvres for the holidays. Guests will be impressed with homemade crackers and dips, and a fondue station is a festive way to start out the evening.
Dates Stuffed With Roquefort Cheese and Topped With Walnuts by Lauren Groveman
Apricots With Goat Cheese and Hazelnuts by Rick Rodgers
Peppery Cheddar Coins by Nick Malgieri
Parmesan Crackers by Joyce Goldstein
Garlicky Creamy Spinach Dip by Dave Lieberman
Camembert and Wild Mushroom Fondue by Ilana Simon
Mini Pitas With Honey Mushrooms, Blue Cheese and Port by Amy Farges
Lettuce and croutons need not solely characterize a first-course salad any time of year, but the colder seasons provide a special opportunity to work in flavorful ingredients and keep salads in-season and local. Fall fruits like apples and pears go well with salty, sharp cheeses like parmesan or blue, while whole grains provide filling fiber and nuts give an added crunch.
Spinach, Pear and Shaved Parmesan Salad by Diane Morgan
Green Bean and Walnut Salad by Anya von Bremzen and John Welchman
Wild Rice and Hazelnut Salad by Deborah Madison and Edward Espe Brown
Grilled Apples With Herbes de Provence and Micro Greens by Meredith Deeds and Carla Snyder
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