Fall Appetizer Recipes for the Modern Host(ess)

Entertaining expert Courtney Whitmore shares her favorite recipes for fall entertaining.

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Entertaining expert Courtney Whitmore of has something for any modern host(ess) in her book, . Whether you're a novice or seasoned party planner, you'll get the entertaining 4-1-1 — from tablescape tips to one-of-a-kind recipes.

Photo by: Evin Krehbiel

Evin Krehbiel

From simple backyard parties to more lavish, special celebrations, Courtney walks you through the steps of styling and developing a full menu. With the new season approaching quickly, we share our favorite appetizer recipes for fall.

Roasted Garlic and Pumpkin Hummus

Photo by: Evin Krehbiel

Evin Krehbiel


  • (2) 15.5-ounce cans chickpeas
  • (1) 15-ounce can pureed pumpkin
  • 2 tablespoons tahini
  • 3 cloves garlic, roasted
  • 1 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 teaspoon cumin
  • 1/4 cup extra virgin olive oil
  • pumpkin seeds, for garnish
  • paprika, for garnish

Yield: 3 cups

Combine chickpeas, pumpkin, tahini, garlic, salt, lemon juice, cumin, and olive oil in a food processor.  Blend until smooth. Serve garnished with pumpkin seed kernels and a dash of paprika.

Edible Cracker Spoons

Photo by: Evin Krehbiel

Evin Krehbiel


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2/3 cup water
  • 1/3 cup olive oil
  • 1 tablespoon sea salt
  • cream cheese, for topping
  • hot pepper jelly, for topping
  • 14-16 basil leaves, for topping

Yield: 14-16 cracker spoons

1: Preheat oven to 400 degrees F. Combine flour, salt, and sugar in a mi bowl. Add water and olive oil. Stir until combined and a dough is formed.  Using a floured surface, roll out dough until 1/8” thick. Tip: Add 1/2 cup of grated cheese, one tablespoon of poppy seeds, or additional seasonings to the dough for a variety of crackers.

2: Using a spoon-shaped cookie cutter, cut out spoons and carefully place them on a parchment-lined baking sheet. Sprinkle  with sea salt and bake for 12–15 minutes or until lightly golden.

3: Top each spoon with a dollop of cream cheese, hot pepper jelly and basil leaf.

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