25 Indulgent New Year’s Eve Appetizers: Dips, Crostini, Seafood and Cheesy Bites

Grilled crostini spread with burrata and topped with thin slices of medium-rare filet mignon and a mint and pecan pesto. Let the meat rest before slicing. It wows the crowd every single time!

White mushrooms filled with garlic and herb cream cheese and a pecan pressed into the center. A few minutes in the oven and they’re done. Careful, the cheese is molten lava when they come out!

Cod fritters with a twist, Caribbean in origin: oven-baked fish, chopped and folded into a light batter with whipped egg whites, then pan-fried until golden. Serve them with a creamy lime sauce.

Scallops and shrimp flambéed with anise liqueur in a creamy Gruyère sauce, baked under a piped potato and parsnip purée. Divide them into small ramekins and you’ve got beautiful starters!

A baked dip with beer-caramelized onions, crispy pancetta, Gruyère and cheddar. Cook the onions low and slow and finish under the broiler for the crust. Serve with croutons, chips and vegetables!

A creamy dip of feta, red peppers and artichoke hearts browned in a pan and blended with Greek yogurt. Take your time browning the vegetables, it adds depth. Ideal for entertaining!

My mom’s holiday okra bun: ground beef simmered for a long time in chicken and okra soup with ketchup and mustard, tucked into small rolls. Use medium-lean beef, never extra-lean, the fat carries the flavor!

My homemade onion dip, with yellow and red onions caramelized low and slow, sour cream, mayonnaise, lemon zest and chives. Creamy, fresh and tangy, and nothing like the packet version!

Toasted nut bread slices, creamy ricotta and a mix of wild mushrooms sautéed in butter, lemon and white wine. Let the mushrooms brown well without stirring too much. Quick and elegant!

Soft Medjool dates stuffed with herbed goat cheese, topped with pistachios and a drizzle of honey. The intense sweetness of the dates against the creamy goat cheese is a perfect duo. No cooking at all!

The dip that stretches: artichokes, spinach and several cheeses, baked until bubbling, then browned under the broiler. You can make it ahead, perfect for a Saturday night or the New Year’s party!

Snails sautéed in butter, garlic, shallots and shiitake mushrooms, buried under mozzarella and Gruyère and broiled until golden. A bistro starter that’s ready fast, with an earthy depth from the shiitakes.

Crispy fries, shredded beef and bacon, cheese curds and a piping-hot poutine gravy, layered in small glasses. The festive bite that kicks off the party. Slice the green onions ahead of time!

Double-breaded cheese squares made from a Parmesan and smoked cheese béchamel that stays gooey in the center. The block goes through the fridge, then the freezer before cutting, and that’s what keeps it from leaking!

A double-cream brie wrapped in golden puff pastry, topped with pears pan-cooked in maple syrup and wheat beer with pecans. Folds on top, pastry well sealed, and the cheese stays right where it belongs!

Cheese-filled hot dogs on a stick, dipped in a cornmeal, honey and beer batter, then deep-fried. Pour the batter into a tall thin glass for easier dipping. What a perfect coating, light and golden around a gooey center!

Mini grilled cheese sandwiches with brie, balsamic caramelized onions and maple bacon, pressed in the pan until deep golden. Chef-worthy bites to devour like there’s no tomorrow, so make plenty!

Little cocktail sausages glazed in a maple syrup, maple beer and brown sugar sauce that reduces to a syrup. Nothing could be simpler, yet they’re so impressive. If they cool off, cover the bowl well to reheat them!

The queen of parties: cream cheese, mayo and Italian spices layered with pizza sauce, pepperoni and mozzarella, baked until bubbling. A little grease rises to the top, and that’s fine! Serve with toasted bread or pitas.

Squid soaked in milk to tenderize, then coated and fried until crispy, with a homemade marinara simmering in the meantime. The bistro appetizer that beats the one at the restaurant!

Chicken skins pressed under a weight and baked until shatteringly crisp, seasoned with paprika, brown sugar and garlic salt. Scrape off the fat underneath really well: the drier they are, the crunchier they get!

Slices of spicy Italian sausage dipped in egg, coated in finely crushed cheese tortilla chips and fried, served with a cheese sauce. The finer you crush the chips, the better the crust holds. You can’t stop at one!

Small scallops wrapped in a strip of prosciutto, held with a toothpick, then baked until the prosciutto turns crispy. Very few ingredients, zero stress, and they look elegant on the platter!

Ultra-crispy chicken wings in the air fryer, thanks to an unexpected ingredient: baking powder in the spice mix. Pat them dry before seasoning. Just like the restaurant’s, but without a deep fryer!

Philly cheese steak nachos: beef marinated in soy and Worcestershire sauce, peppers and onions, over tortilla chips with a homemade smoked paprika cheese sauce. A platter to share before the countdown!