21 Irresistible Fall Small Plate Recipes You’ll Love

As the leaves turn golden and crisp autumn air settles in, there’s nothing more inviting than gathering around a table filled with cozy, seasonal flavors.

While hearty fall dinners have their charm, small plates are the perfect way to enjoy variety, encourage sharing, and celebrate the bounty of the season in elegant, bite-sized form.

From comforting mini pot pies and savory stuffed mushrooms to festive crostini and sweet-meets-savory Brie bites, small plates let you savor the best of fall without committing to a full meal.

Whether you’re hosting a dinner party, planning a holiday spread, or simply craving a taste of autumn, these 21 fall small plate recipes are designed to impress, delight, and satisfy.

This collection celebrates the versatility of fall ingredients—pumpkin, butternut squash, apples, pears, cranberries, figs, sweet potatoes, mushrooms, and more—crafted into beautiful and flavorful dishes that are perfect for entertaining or indulging.

21 Irresistible Fall Small Plate Recipes You’ll Love

Roasted Butternut Squash

This small plate recipe brings together the essence of fall in one elegant bite.

Sweet, caramelized roasted butternut squash sits atop crisp toasted baguette slices, layered with creamy whipped goat cheese and finished with a drizzle of honey and crispy fried sage leaves.

Perfect as an appetizer or a holiday party starter, these crostini combine earthy, savory, and sweet flavors with a satisfying crunch.

Ingredients:

• 1 small butternut squash, peeled, seeded, and diced into ½-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• Salt and black pepper, to taste
• 1 French baguette, sliced into ½-inch thick rounds
• 1 tablespoon butter
• 8–10 fresh sage leaves
• 4 ounces goat cheese, softened
• 2 tablespoons heavy cream
• 1 teaspoon lemon zest
• 2 teaspoons honey, plus more for drizzling

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss diced butternut squash with olive oil, cinnamon, nutmeg, salt, and pepper. Spread evenly on the baking sheet and roast for 25–30 minutes, until caramelized and tender.
3. While the squash roasts, arrange baguette slices on another baking sheet and lightly brush with olive oil. Bake for 8–10 minutes, flipping halfway, until golden and crisp.
4. In a skillet, melt butter over medium heat. Add sage leaves and fry until crisp, about 1–2 minutes. Remove to paper towels.
5. In a bowl, whip together goat cheese, heavy cream, and lemon zest until smooth and spreadable.
6. To assemble, spread a generous layer of whipped goat cheese onto each crostini, top with roasted squash, drizzle with honey, and garnish with a fried sage leaf.

These crostini are bite-sized bursts of autumnal flavors.

The creamy tang of goat cheese paired with roasted squash and the fragrant crispness of sage creates a refined appetizer that will impress at any fall gathering.

Caramelized Onion and Apple Tartlets with Sharp Cheddar

These savory tartlets combine the natural sweetness of caramelized onions and apples with the sharp bite of aged cheddar cheese.

Nestled inside flaky puff pastry shells, they offer the perfect blend of sweet and savory, making them a crowd-pleasing fall appetizer or small plate.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 medium yellow onions, thinly sliced
• 2 medium apples (Honeycrisp or Gala), thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 teaspoon balsamic vinegar
• 1 cup shredded sharp cheddar cheese
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large skillet, melt butter and olive oil over medium-low heat. Add onions and cook slowly, stirring often, until deep golden brown, about 25 minutes.
3. Add apple slices to the skillet and cook for another 5–7 minutes, until softened. Stir in thyme, salt, pepper, and balsamic vinegar. Remove from heat.
4. Roll out puff pastry and cut into 3-inch squares or circles. Place on prepared baking sheet.
5. Spoon onion-apple mixture onto the center of each pastry piece. Sprinkle with shredded cheddar.
6. Fold pastry edges slightly inward, brush edges with egg wash, and bake for 20–25 minutes, until puffed and golden.
7. Let cool slightly before serving warm.

These tartlets deliver a delightful balance of flavors and textures: buttery pastry, caramelized sweetness, and bold cheddar.

They make for a perfect small plate at a fall dinner party or festive holiday gathering.

Maple-Glazed Brussels Sprouts Skewers with Crispy Bacon

This recipe turns a humble fall vegetable into a delicious finger food.

Brussels sprouts are roasted until tender, glazed with a maple-mustard sauce, and skewered with crispy bacon pieces.

The combination of sweet, salty, smoky, and earthy flavors creates an irresistible seasonal small plate.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 6 strips thick-cut bacon
• 3 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Wooden skewers or toothpicks

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lay bacon strips on the rack and bake for 15–20 minutes, until crispy. Drain on paper towels, then cut into bite-sized pieces.
2. Meanwhile, toss Brussels sprouts with olive oil, salt, and pepper. Spread evenly on another baking sheet and roast for 20–25 minutes, until golden and tender.
3. In a small bowl, whisk together maple syrup, Dijon mustard, and apple cider vinegar. Toss roasted Brussels sprouts in the glaze until well coated.
4. Assemble skewers by alternating glazed Brussels sprouts and crispy bacon pieces.
5. Arrange on a serving platter and drizzle with extra glaze before serving.

These skewers transform Brussels sprouts into a fun and flavorful small plate.

The smoky bacon and maple glaze highlight the vegetable’s natural nuttiness, making it a standout appetizer for autumn celebrations

Pumpkin Risotto Arancini with Parmesan and Herbs

These golden, crispy arancini are the perfect autumn bite-sized indulgence.

Creamy pumpkin risotto is shaped into balls, stuffed with gooey mozzarella, then breaded and fried to perfection.

Served with a sprinkle of Parmesan and fresh herbs, these arancini are comforting yet elegant, ideal for a fall small plate menu.

Ingredients:

• 2 cups cooked pumpkin risotto (chilled, leftover works best)
• ½ cup grated Parmesan cheese
• 1 cup mozzarella cheese, cut into small cubes
• 1 cup flour
• 2 eggs, beaten
• 1 ½ cups breadcrumbs
• Vegetable oil, for frying
• Fresh parsley, chopped, for garnish

Instructions:

1. Take about 2 tablespoons of chilled risotto and flatten slightly in your palm. Place a cube of mozzarella in the center and shape into a ball, enclosing the cheese.
2. Roll each ball lightly in flour, then dip in beaten eggs, and coat in breadcrumbs. Repeat with remaining risotto.
3. Heat oil in a deep skillet or pot to 350°F (175°C). Fry arancini in batches until golden brown, about 3–4 minutes. Remove with a slotted spoon and drain on paper towels.
4. Sprinkle with Parmesan and parsley before serving warm.

These crispy pumpkin risotto arancini bring together creamy, cheesy, and savory flavors in every bite.

A fun and hearty small plate, they’re guaranteed to impress guests at any fall gathering.

Roasted Beet and Walnut Salad Cups

This vibrant fall appetizer combines earthy roasted beets, crunchy walnuts, and tangy goat cheese, served neatly inside crisp butter lettuce cups.

Finished with a drizzle of balsamic glaze, these small plates are both refreshing and deeply autumnal.

Ingredients:

• 2 medium beets, roasted, peeled, and diced
• ½ cup walnuts, toasted and chopped
• ¼ cup crumbled goat cheese
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• Salt and pepper, to taste
• Butter lettuce leaves
• Balsamic glaze, for drizzling

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes until tender. Let cool, peel, and dice.
2. In a bowl, toss diced beets with olive oil, apple cider vinegar, salt, and pepper.
3. Spoon beet mixture into butter lettuce leaves. Sprinkle with walnuts and crumbled goat cheese.
4. Arrange on a platter and finish with a light drizzle of balsamic glaze.

These beet and walnut salad cups are a fresh, crunchy, and colorful addition to any fall menu.

They make for a healthy yet flavorful small plate that celebrates seasonal produce.

Sweet Potato and Black Bean Empanadas

These hand-held empanadas are filled with roasted sweet potatoes, spiced black beans, and smoky paprika.

Encased in golden, flaky pastry, they’re a comforting and portable fall-inspired dish that’s perfect as an appetizer or small plate.

Ingredients:

• 1 sheet pie crust or empanada dough
• 1 medium sweet potato, peeled and diced
• 1 cup black beans, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C). Roast diced sweet potatoes with olive oil, paprika, cumin, salt, and pepper for 25–30 minutes until tender.
2. In a bowl, combine roasted sweet potatoes and black beans. Lightly mash to bind.
3. Roll out dough and cut into 4–5 inch circles. Place a spoonful of filling in the center of each circle. Fold over and crimp edges with a fork.
4. Brush with egg wash and bake for 20–25 minutes until golden brown.
5. Serve warm with a side of salsa or sour cream.

These empanadas are a hearty and satisfying fall treat, full of smoky, savory flavors.

They’re perfect for sharing at casual gatherings or as part of a fall tapas spread.

Cranberry-Glazed Meatballs

Juicy meatballs coated in a tangy cranberry glaze bring a festive and flavorful twist to a beloved small plate classic.

These bite-sized treats are sweet, savory, and slightly tart, making them an irresistible addition to any fall party menu.

Ingredients:

• 1 pound ground turkey or beef
• ½ cup breadcrumbs
• 1 egg
• 1 small onion, grated
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup cranberry sauce
• 2 tablespoons orange juice
• 1 tablespoon honey

Instructions:

1. Preheat oven to 375°F (190°C). In a bowl, combine ground meat, breadcrumbs, egg, onion, garlic powder, salt, and pepper. Mix well.
2. Shape mixture into small 1-inch meatballs and arrange on a baking sheet. Bake for 20 minutes until cooked through.
3. Meanwhile, in a saucepan, whisk together cranberry sauce, orange juice, and honey. Heat until smooth and slightly thickened.
4. Toss baked meatballs in the cranberry glaze until fully coated. Serve warm with toothpicks.

These cranberry-glazed meatballs offer the perfect balance of tart and savory, embodying the spirit of fall and holiday flavors in every bite.

Fig and Prosciutto Flatbread with Arugula

This elegant small plate combines sweet figs, salty prosciutto, peppery arugula, and creamy ricotta on a crisp flatbread base.

It’s a sophisticated yet approachable dish that’s perfect for entertaining in the fall season.

Ingredients:

• 1 store-bought flatbread or naan
• ½ cup ricotta cheese
• 4 fresh figs, sliced
• 3 slices prosciutto, torn into pieces
• 1 cup arugula
• 1 teaspoon balsamic glaze
• Olive oil, for brushing

Instructions:

1. Preheat oven to 400°F (200°C). Place flatbread on a baking sheet and brush lightly with olive oil.
2. Spread ricotta cheese evenly over flatbread. Top with fig slices and prosciutto.
3. Bake for 8–10 minutes until warm and lightly crisp.
4. Remove from oven and top with fresh arugula. Drizzle with balsamic glaze before slicing into small squares.

This fig and prosciutto flatbread is a beautiful fusion of sweet, salty, and fresh flavors.

It’s an easy yet impressive small plate that celebrates fall’s luxurious ingredients.

Acorn Squash Soup Shooters with Toasted Pumpkin Seeds

Velvety acorn squash soup served in small shot glasses or mini cups makes for a creative and warming fall appetizer.

Finished with a sprinkle of toasted pumpkin seeds, it’s an elegant way to serve soup as a small plate.

Ingredients:

• 1 medium acorn squash, halved and roasted
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups vegetable broth
• ½ cup heavy cream
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• ¼ cup pumpkin seeds, toasted

Instructions:

1. Preheat oven to 400°F (200°C). Roast acorn squash halves for 40–45 minutes until tender. Scoop out flesh and set aside.
2. In a pot, heat olive oil over medium heat. Sauté onion and garlic until softened. Add roasted squash, broth, cinnamon, salt, and pepper. Simmer for 15 minutes.
3. Puree with an immersion blender until smooth. Stir in heavy cream.
4. Pour soup into small shot glasses or espresso cups. Garnish with toasted pumpkin seeds.

These soup shooters are cozy, elegant, and perfect for a fall gathering. They bring warmth and flavor in a fun, bite-sized presentation that guests will love

Pear and Blue Cheese Endive Boats

These elegant little boats are the perfect balance of crisp, creamy, and sweet.

Fresh endive leaves cradle juicy pear slices, creamy blue cheese, and crunchy candied pecans, all finished with a drizzle of honey.

They’re a refreshing and sophisticated small plate that celebrates fall produce.

Ingredients:

• 2 heads Belgian endive, leaves separated
• 2 ripe pears, thinly sliced
• ½ cup blue cheese, crumbled
• ½ cup candied pecans, chopped
• 1 tablespoon honey, for drizzling

Instructions:

1. Arrange endive leaves on a serving platter.
2. Place a pear slice in each leaf, then sprinkle with crumbled blue cheese and candied pecans.
3. Drizzle lightly with honey just before serving.

These endive boats are crisp, light, and elegant.

They bring together sweet, salty, and crunchy flavors in one perfect bite-sized appetizer for fall gatherings.

Mini Pumpkin and Sage Polenta Cakes

These savory polenta cakes are infused with pumpkin puree and fresh sage, then pan-seared until golden and crispy.

Topped with a dollop of sour cream or crème fraîche, they make a cozy and flavorful fall small plate.

Ingredients:

• 1 cup polenta (cornmeal)
• 3 cups vegetable broth
• ½ cup pumpkin puree
• ½ cup Parmesan cheese, grated
• 1 tablespoon fresh sage, minced
• 2 tablespoons butter
• Olive oil, for pan-frying
• Sour cream or crème fraîche, for topping

Instructions:

1. In a saucepan, bring broth to a boil. Stir in polenta gradually and cook, stirring, until thickened, about 10 minutes.
2. Stir in pumpkin puree, Parmesan, butter, and sage. Season with salt and pepper.
3. Spread polenta mixture into a greased baking dish and refrigerate until firm, about 1 hour.
4. Cut into small rounds or squares. Heat oil in a skillet and pan-fry cakes until golden on both sides.
5. Serve topped with a dollop of sour cream or crème fraîche.

These mini polenta cakes are crispy on the outside, creamy on the inside, and full of autumn flavors.

They’re a hearty and comforting small plate perfect for fall.

Spiced Apple and Brie Puff Pastry Bites

These flaky puff pastry bites are filled with warm, spiced apples and creamy Brie cheese, making them both savory and slightly sweet.

They’re quick to prepare, elegant to serve, and perfect for any fall gathering.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 apple, finely diced
• 1 tablespoon butter
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon honey
• 4 ounces Brie cheese, cut into small cubes
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter and sauté apples with cinnamon, nutmeg, and honey for 3–4 minutes until softened.
3. Roll out puff pastry and cut into 2-inch squares. Place a small spoonful of apple mixture and a cube of Brie in the center of each square.
4. Fold corners up to enclose filling, then brush with egg wash.
5. Bake for 15–18 minutes until puffed and golden brown.

These spiced apple and Brie bites are flaky, gooey, and irresistibly autumnal.

They’re a crowd-pleasing small plate that’s both simple and indulgent.

Butternut Squash and Ricotta Stuffed Mushrooms

Tender mushroom caps are stuffed with a creamy filling of roasted butternut squash, ricotta cheese, and fresh thyme, then baked until golden.

These bite-sized stuffed mushrooms are earthy, rich, and full of fall flavor.

Ingredients:

• 20 cremini mushrooms, stems removed
• 1 small butternut squash, roasted and mashed
• ½ cup ricotta cheese
• ¼ cup Parmesan cheese, grated
• 1 teaspoon fresh thyme
• 2 tablespoons breadcrumbs
• Olive oil, for drizzling
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine roasted butternut squash, ricotta, Parmesan, thyme, breadcrumbs, salt, and pepper. Mix until creamy.
3. Stuff each mushroom cap with the mixture and place on baking sheet.
4. Drizzle lightly with olive oil and bake for 20 minutes until mushrooms are tender and tops are golden.

These stuffed mushrooms are savory, creamy, and perfectly bite-sized.

They make a warming and elegant fall appetizer that will disappear quickly from any platter.

Maple-Roasted Carrot Fries with Yogurt Dip

These maple-roasted carrot fries are sweet, smoky, and caramelized, served with a tangy yogurt-herb dip.

A healthier alternative to fried snacks, they’re a simple yet delicious fall small plate.

Ingredients:

• 1 pound carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• ½ cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss carrot sticks with olive oil, maple syrup, paprika, salt, and pepper. Spread on a baking sheet.
3. Roast for 20–25 minutes until caramelized and tender.
4. In a small bowl, mix yogurt, lemon juice, and dill to make the dip.
5. Serve fries warm with yogurt dip on the side.

These maple-roasted carrot fries are a wholesome yet flavorful fall snack.

Their balance of sweetness and smokiness makes them an addictive small plate.

Mini Harvest Chicken Pot Pies

These mini pot pies pack all the flavors of a comforting fall chicken pot pie into individual servings.

Filled with tender chicken, root vegetables, and a creamy sauce, topped with flaky pastry, they’re a cozy and satisfying small plate.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup cooked chicken, shredded
• 1 carrot, diced
• 1 small potato, diced
• ½ cup peas
• 1 small onion, diced
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken broth
• ½ cup heavy cream
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter and sauté onion, carrot, and potato until softened. Stir in flour and cook 1 minute.
3. Slowly whisk in chicken broth and cream to form a thick sauce. Stir in chicken and peas. Season with salt and pepper.
4. Spoon mixture into small ramekins or muffin tins. Cut pastry into circles to cover tops, sealing edges. Brush with egg wash.
5. Bake for 20–25 minutes until golden brown.

These mini chicken pot pies are hearty, creamy, and comforting in every bite.

They’re a delightful small plate that brings all the coziness of fall into individual portions.

Roasted Grape and Thyme Crostini

This autumnal crostini features juicy roasted grapes that burst with sweetness, paired with creamy ricotta and a hint of earthy thyme.

A drizzle of balsamic reduction ties it all together for a simple yet sophisticated fall small plate.

Ingredients:

• 2 cups seedless red grapes
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 1 French baguette, sliced
• 1 cup ricotta cheese
• 2 tablespoons balsamic glaze

Instructions:

1. Preheat oven to 400°F (200°C). Toss grapes with olive oil, thyme, salt, and pepper. Roast on a baking sheet for 20 minutes until softened and slightly caramelized.
2. Toast baguette slices until golden. Spread each with ricotta.
3. Top with roasted grapes and drizzle with balsamic glaze before serving.

These crostini are a perfect blend of creamy, sweet, and savory. They make a visually stunning and flavorful addition to a fall appetizer spread.

Spiced Pumpkin Hummus with Pita Chips

Pumpkin puree is blended into classic hummus with warm fall spices, creating a creamy and slightly sweet dip.

Served with crisp homemade pita chips, this dish makes for a festive and healthy fall small plate.

Ingredients:

• 1 can chickpeas, drained and rinsed
• ½ cup pumpkin puree
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• Salt and pepper, to taste
• Pita bread, cut into wedges

Instructions:

1. Preheat oven to 375°F (190°C). Toss pita wedges with olive oil and bake for 10–12 minutes until crisp.
2. In a food processor, blend chickpeas, pumpkin, tahini, olive oil, lemon juice, cumin, cinnamon, salt, and pepper until smooth.
3. Serve hummus in a bowl with pita chips on the side. Garnish with olive oil drizzle and a sprinkle of paprika.

This pumpkin hummus is creamy, spiced, and festive. It’s a healthy yet indulgent fall appetizer that pairs beautifully with crunchy pita chips.

Mini Sweet Potato Pancakes with Sour Cream and Chives

These bite-sized savory pancakes are made with grated sweet potatoes and a touch of spice.

Pan-fried until crispy, they’re topped with sour cream and fresh chives for a delicious fall small plate.

Ingredients:

• 2 medium sweet potatoes, peeled and grated
• 1 egg, beaten
• 2 tablespoons flour
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Olive oil, for frying
• Sour cream and chopped chives, for garnish

Instructions:

1. In a bowl, mix grated sweet potatoes with egg, flour, paprika, salt, and pepper until combined.
2. Heat oil in a skillet over medium heat. Drop spoonfuls of mixture into pan, flattening slightly.
3. Cook for 3–4 minutes per side until golden and crispy. Drain on paper towels.
4. Top with sour cream and chives before serving.

These mini pancakes are crisp, savory, and comforting.

They make a great small plate that highlights the natural sweetness of fall’s favorite root vegetable.

Apple Cider-Glazed Chicken Skewers

Tender chicken pieces are marinated in apple cider and fall spices, then grilled or roasted and brushed with a sticky cider glaze.

These skewers are sweet, savory, and a perfect finger food for fall gatherings.

Ingredients:

• 1 pound chicken breast, cut into chunks
• ½ cup apple cider
• 2 tablespoons soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 teaspoon cinnamon
• ½ teaspoon black pepper
• Wooden skewers, soaked in water

Instructions:

1. In a bowl, whisk apple cider, soy sauce, mustard, honey, cinnamon, and pepper. Reserve half for glaze.
2. Marinate chicken in remaining mixture for at least 30 minutes.
3. Thread chicken onto skewers. Grill or roast at 400°F (200°C) for 15–20 minutes, brushing with reserved glaze halfway through.
4. Serve hot with extra glaze drizzled on top.

These skewers are juicy, flavorful, and infused with autumn spice. They make an easy and satisfying small plate for parties or cozy dinners.

Wild Mushroom Tartlets with Gruyère

Earthy wild mushrooms are sautéed with garlic and thyme, then baked in puff pastry shells with melted Gruyère cheese.

These tartlets are rich, savory, and a bite-sized taste of fall forests.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups mixed wild mushrooms, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 teaspoon fresh thyme
• ½ cup shredded Gruyère cheese
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cut puff pastry into small rounds and press into mini muffin tins.
2. Sauté mushrooms in olive oil with garlic, thyme, salt, and pepper until tender.
3. Spoon mushroom mixture into pastry shells and top with Gruyère.
4. Bake for 15–18 minutes until pastry is golden and cheese is melted.

These tartlets are rich, cheesy, and earthy. They’re a sophisticated small plate that highlights fall’s beloved wild mushrooms.

Maple Pecan Brie Bites

Flaky puff pastry is filled with gooey Brie, maple syrup, and toasted pecans, baked until golden and bubbling.

These bite-sized treats are decadent, sweet, and savory — the perfect fall appetizer.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 wheel of Brie cheese, cut into cubes
• ¼ cup pecans, toasted and chopped
• 2 tablespoons pure maple syrup
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C). Cut puff pastry into 2-inch squares.
2. Place a cube of Brie in the center of each square, top with pecans and a drizzle of maple syrup.
3. Fold corners up and pinch to seal. Brush with egg wash.
4. Bake for 15 minutes until golden and puffed.

These Brie bites are melty, nutty, and perfectly autumnal.

They’re an elegant yet easy-to-make small plate that always disappears quickly from party platters.