Fall Appetizer Recipes for the Modern Host(ess)
Entertaining expert Courtney Whitmore shares her favorite recipes for fall entertaining.
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.
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
- (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
- 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.