15 Delicious Fall Small Plate Recipes to Impress Your Guests

As the air turns crisp and leaves begin to fall, it’s the perfect season to gather with friends and enjoy small, flavorful dishes.

Small plates are ideal for fall entertaining because they allow you to serve a variety of seasonal flavors in manageable portions.

From roasted vegetables and spiced nuts to mini meatballs and cozy crostini, fall ingredients shine in bite-sized creations.

These 15 fall small plate recipes are perfect for parties, appetizers, or simply enjoying a cozy night at home with rich, comforting flavors.

Whether you love sweet, savory, or a mix of both, these small plates will bring warmth and variety to your autumn table

15 Delicious Fall Small Plate Recipes to Impress Your Guests

Small plates are a fun and versatile way to celebrate fall flavors.

They allow you to serve multiple dishes, explore different tastes, and keep your meals interesting and festive.

With these 15 fall small plate recipes, you can create a cozy, flavorful spread that delights your family and friends.

From savory bites to seasonal treats, these recipes are perfect for entertaining or enjoying a relaxed autumn evening.

Roasted Butternut Squash Crostini with Goat Cheese and Honey

This crostini is a perfect autumn small plate that combines creamy goat cheese, sweet roasted butternut squash, and a drizzle of golden honey.

The roasted squash adds a caramelized flavor, while the goat cheese balances with tanginess, and the honey ties everything together with subtle sweetness.

It’s a beautiful dish that feels fancy yet comforting.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 French baguette, sliced into rounds
• 8 oz goat cheese, softened
• 2 tbsp honey
• Fresh thyme leaves for garnish

Instructions

1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper, then spread on a baking sheet. Roast 25 minutes until caramelized.
2. Slice the baguette into rounds and toast in the oven for 8 minutes until crisp.
3. Spread goat cheese over each toasted slice. Top with roasted squash pieces.
4. Drizzle lightly with honey and sprinkle with fresh thyme before serving warm.

These crostini are rich, sweet, and savory all at once.

The crisp bread, tangy cheese, and roasted squash create layers of texture and flavor.

They’re perfect for entertaining or as a cozy autumn appetizer.

Caramelized Onion and Gruyère Tartlets

These tartlets are buttery, flaky bites filled with sweet caramelized onions and melted Gruyère cheese.

The onions are slowly cooked until golden and jammy, while the Gruyère adds nutty richness.

Served warm, these tartlets are elegant yet easy to prepare, making them ideal for fall gatherings.

Ingredients

• 1 sheet puff pastry, thawed
• 2 large onions, thinly sliced
• 2 tbsp butter
• 1 tsp fresh thyme leaves
• Salt and black pepper, to taste
• 1 cup shredded Gruyère cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F (190°C). In a skillet, melt butter and cook onions over low heat for 25–30 minutes, stirring often, until deeply caramelized. Stir in thyme, salt, and pepper.
2. Cut puff pastry into small squares and place on a parchment-lined baking sheet.
3. Top each square with caramelized onions and a sprinkle of Gruyère cheese.
4. Brush edges with egg wash and bake 18–20 minutes until golden and puffed.

These tartlets are decadent, buttery, and full of fall flavors.

The caramelized onions add sweetness, while Gruyère provides a nutty, savory bite.

They’re a crowd-pleasing appetizer that looks beautiful on any autumn table.

Maple Glazed Brussels Sprouts Skewers with Bacon

This dish transforms Brussels sprouts into irresistible bite-sized skewers coated in a maple glaze and wrapped with smoky bacon.

The sprouts roast to tender perfection, and the bacon adds a salty crunch, while the maple syrup caramelizes for a sticky, sweet finish.

It’s a savory-sweet small plate that highlights fall’s best ingredients.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 8 slices thick-cut bacon, cut in half
• 3 tbsp pure maple syrup
• 1 tbsp olive oil
• Salt and pepper, to taste
• Skewers for assembly

Instructions

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 15 minutes until slightly tender.
2. Wrap each sprout half with a piece of bacon and thread onto skewers.
3. Brush skewers with maple syrup and return to the oven. Roast an additional 15 minutes until bacon is crisp and caramelized.
4. Serve warm, drizzled with a little extra maple syrup if desired.

These skewers are smoky, sweet, and savory with irresistible crunch.

The combination of Brussels sprouts, bacon, and maple makes them a perfect fall appetizer.

They’re simple, fun to eat, and always a hit at gatherings.

Sweet Potato Rounds with Cranberry Chutney and Pecans

These vibrant sweet potato rounds make a stunning fall small plate.

The roasted sweet potato slices are tender and slightly caramelized, topped with tangy cranberry chutney and a crunch of toasted pecans.

The flavors are festive and colorful, making this dish perfect for autumn gatherings.

Ingredients

• 2 large sweet potatoes, sliced into ½-inch rounds
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup cranberry chutney (store-bought or homemade)
• ½ cup toasted pecans, chopped
• Fresh rosemary for garnish

Instructions

1. Preheat oven to 400°F (200°C). Place sweet potato slices on a parchment-lined baking sheet. Brush with olive oil, then season with salt and pepper.
2. Roast for 25 minutes, flipping halfway through, until golden and tender.
3. Remove from oven and allow to cool slightly. Top each round with a spoonful of cranberry chutney.
4. Sprinkle with toasted pecans and garnish with fresh rosemary before serving.

These sweet potato rounds are colorful, flavorful, and easy to serve.

The natural sweetness of the potatoes pairs beautifully with tart cranberry and crunchy pecans.

They’re a festive, bite-sized appetizer that celebrates fall ingredients.

Mini Pumpkin Arancini with Sage Aioli

These golden arancini are made with creamy pumpkin risotto, rolled into bite-sized balls, and fried until crispy.

Served with a fragrant sage aioli for dipping, they’re the ultimate indulgent small plate.

Warm, crunchy on the outside, and creamy inside, these are perfect for fall parties.

Ingredients

• 2 cups cooked pumpkin risotto (chilled)
• ½ cup mozzarella, cubed into small pieces
• 1 cup breadcrumbs
• 2 eggs, beaten
• 1 cup flour
• Vegetable oil, for frying
• ½ cup mayonnaise
• 2 garlic cloves, minced
• 1 tsp fresh sage, finely chopped
• Salt and pepper, to taste

Instructions

1. Prepare the aioli by mixing mayonnaise, garlic, sage, salt, and pepper. Chill until ready to serve.
2. Scoop chilled risotto into small balls. Insert a mozzarella cube in the center of each ball and roll tightly.
3. Dredge each ball in flour, dip in egg, and coat with breadcrumbs.
4. Heat oil in a deep pan to 350°F (175°C). Fry arancini in batches until golden brown, about 3–4 minutes.
5. Drain on paper towels and serve warm with sage aioli.

These pumpkin arancini are crispy, creamy, and full of seasonal flavor.

The sage aioli adds a fragrant, savory note that enhances the pumpkin risotto.

They’re an impressive and delicious small plate perfect for fall entertaining.

Apple and Brie Phyllo Cups

These delicate phyllo cups are filled with creamy Brie and topped with warm, cinnamon-scented apples.

The crisp phyllo shells provide a perfect contrast to the soft, melty cheese and sweet fruit.

They’re elegant, bite-sized, and full of comforting autumn flavors.

Ingredients

• 1 package pre-made phyllo cups
• 6 oz Brie cheese, cut into small cubes
• 2 apples, peeled and diced
• 1 tbsp butter
• 1 tbsp brown sugar
• ½ tsp cinnamon
• 1 tbsp honey, for drizzling

Instructions

1. Preheat oven to 350°F (175°C). Place phyllo cups on a baking sheet and set aside.
2. In a skillet, melt butter and add diced apples, brown sugar, and cinnamon. Cook 6–8 minutes until apples are soft and caramelized.
3. Place one cube of Brie into each phyllo cup. Spoon warm apple mixture on top.
4. Bake for 5 minutes until Brie melts. Remove from oven and drizzle with honey.

These apple and Brie phyllo cups are sweet, savory, and delightfully crisp.

They bring together classic fall flavors in a refined, bite-sized dish.

Perfect for parties, they’re as beautiful as they are delicious

Maple Roasted Carrot Fries with Spiced Yogurt Dip

These roasted carrot fries are a healthier alternative to traditional fries with a seasonal twist.

They’re tossed in olive oil and maple syrup, roasted until caramelized, and served with a tangy spiced yogurt dip.

It’s a small plate that’s both nutritious and indulgent.

Ingredients

• 1 lb carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• Salt and pepper, to taste
• 1 cup Greek yogurt
• ½ tsp cumin
• ½ tsp smoked paprika
• 1 tsp lemon juice

Instructions

1. Preheat oven to 425°F (220°C). Toss carrots with olive oil, maple syrup, salt, and pepper. Spread evenly on a baking sheet.
2. Roast for 20–25 minutes, flipping halfway, until golden and slightly crisp.
3. In a bowl, whisk together Greek yogurt, cumin, smoked paprika, lemon juice, salt, and pepper.
4. Serve roasted carrot fries hot with the spiced yogurt dip on the side.

These maple roasted carrot fries are sweet, smoky, and satisfying.

The yogurt dip adds tang and spice, balancing the natural sweetness of the carrots.

They’re an easy yet flavorful fall appetizer.

Mini Turkey and Cranberry Meatballs

These mini meatballs pack all the flavors of Thanksgiving into bite-sized form.

Juicy ground turkey is seasoned with herbs, baked until tender, and served with a tangy cranberry glaze.

They’re festive, flavorful, and a perfect fall party dish.

Ingredients

• 1 lb ground turkey
• ½ cup breadcrumbs
• 1 egg
• 2 garlic cloves, minced
• 1 tsp dried sage
• 1 tsp dried thyme
• Salt and pepper, to taste
• 1 cup cranberry sauce
• 2 tbsp orange juice

Instructions

1. Preheat oven to 375°F (190°C). In a bowl, combine ground turkey, breadcrumbs, egg, garlic, sage, thyme, salt, and pepper. Mix until just combined.
2. Shape into small meatballs and place on a parchment-lined baking sheet.
3. Bake for 18–20 minutes until golden and cooked through.
4. In a saucepan, heat cranberry sauce with orange juice until smooth. Toss cooked meatballs in the glaze before serving.

These mini turkey and cranberry meatballs are tender, tangy, and herby.

They capture the warmth of Thanksgiving in a bite-sized package.

Perfect for small plates, they’re both comforting and festive.

Roasted Beet and Goat Cheese Endive Cups

These endive cups are fresh, colorful, and full of earthy fall flavor.

Roasted beets are paired with creamy goat cheese and served in crisp endive leaves for a light yet flavorful appetizer.

They’re elegant, vibrant, and ideal for autumn entertaining.

Ingredients

• 2 medium beets, roasted and diced
• 1 head Belgian endive, leaves separated
• 4 oz goat cheese, crumbled
• 2 tbsp walnuts, toasted and chopped
• 1 tbsp balsamic glaze
• Fresh parsley for garnish

Instructions

1. Roast beets at 400°F (200°C) for 45 minutes, peel, and dice into small cubes.
2. Separate endive leaves and arrange on a platter.
3. Fill each leaf with diced beets, crumbled goat cheese, and toasted walnuts.
4. Drizzle lightly with balsamic glaze and garnish with fresh parsley.

These roasted beet and goat cheese endive cups are crisp, earthy, and creamy.

The colors are stunning, and the flavors balance sweet, savory, and tangy.

They’re a light yet elegant fall small plate.

Pear, Prosciutto, and Blue Cheese Crostini

These crostini combine sweet, savory, and tangy flavors in a perfect bite-sized autumn appetizer.

Ripe pears are paired with salty prosciutto and creamy blue cheese on toasted baguette slices.

A drizzle of honey adds the perfect finishing touch.

Ingredients

• 1 French baguette, sliced into rounds
• 1 ripe pear, thinly sliced
• 4 oz blue cheese, crumbled
• 6 slices prosciutto, cut into halves
• 1 tbsp honey
• Fresh arugula for garnish

Instructions

1. Preheat oven to 375°F (190°C). Toast baguette slices for 8 minutes until crisp.
2. Arrange a slice of pear and a piece of prosciutto on each toast.
3. Sprinkle crumbled blue cheese over the top. Bake 5 minutes until cheese softens slightly.
4. Drizzle with honey and garnish with arugula before serving.

These pear, prosciutto, and blue cheese crostini are sweet, salty, and creamy.

The flavors complement each other beautifully, creating a sophisticated small plate.

They’re perfect for fall parties or intimate gatherings.

Mini Cornbread Bites with Chorizo and Cheddar

These cornbread bites are savory, spicy, and cheesy, perfect for small plate fall entertaining.

Cooked chorizo adds bold flavor, while cheddar melts into the fluffy cornbread for a comforting autumn treat.

They’re easy to serve and impossible to resist.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup milk
• 2 eggs
• ¼ cup butter, melted
• ½ cup cooked chorizo, crumbled
• ½ cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F (190°C). In a bowl, mix cornmeal, flour, baking powder, and salt.
2. In another bowl, whisk milk, eggs, and melted butter. Combine wet and dry ingredients.
3. Fold in chorizo and cheddar. Spoon mixture into a greased mini muffin pan.
4. Bake 15–18 minutes until golden and set. Cool slightly before serving.

These mini cornbread bites are spicy, cheesy, and tender.

Chorizo adds warmth and depth, making them a perfect fall small plate.

They’re ideal for parties, game nights, or casual gatherings.

Roasted Fennel and Parmesan Tartlets

These delicate tartlets are filled with roasted fennel and Parmesan cheese for a sophisticated fall flavor.

The puff pastry shell adds buttery crispness while the fennel offers a subtle anise flavor.

They’re elegant, bite-sized, and perfect for autumn entertaining.

Ingredients

• 1 sheet puff pastry, thawed
• 1 bulb fennel, thinly sliced
• 2 tbsp olive oil
• Salt and pepper, to taste
• ½ cup grated Parmesan cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F (190°C). Toss sliced fennel with olive oil, salt, and pepper. Roast 20 minutes until tender.
2. Cut puff pastry into small squares and place on a parchment-lined baking sheet.
3. Top each square with roasted fennel and sprinkle Parmesan cheese. Brush edges with egg wash.
4. Bake 15–18 minutes until golden and puffed. Serve warm.

These roasted fennel and Parmesan tartlets are savory, tender, and crisp.

The roasted fennel’s subtle sweetness balances the salty Parmesan perfectly.

They make a refined small plate that’s sure to impress guests

Butternut Squash Hummus with Pita Chips

This creamy butternut squash hummus is a seasonal twist on a classic dip.

It’s smooth, nutty, and lightly sweet with warm spices, served with crisp pita chips for dipping.

It’s healthy, colorful, and perfect for fall gatherings.

Ingredients

• 1 small butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 can chickpeas, drained and rinsed
• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 garlic cloves
• 1 tsp cumin
• Salt and pepper, to taste
• Pita chips, for serving

Instructions

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast 25–30 minutes until tender.
2. In a blender, combine roasted squash, chickpeas, tahini, lemon juice, garlic, cumin, salt, and pepper. Blend until smooth, adding a splash of water if needed.
3. Transfer to a serving bowl, drizzle with olive oil, and serve with pita chips.

This butternut squash hummus is creamy, spiced, and slightly sweet.

It brings warmth and color to your fall table.

Served with pita chips, it’s a cozy and flavorful small plate.

Caramelized Onion and Gruyère Puff Pastry Bites

These puff pastry bites are rich, cheesy, and bursting with savory-sweet flavor.

Caramelized onions pair beautifully with melted Gruyère cheese in a flaky pastry shell.

They’re elegant yet simple, making them a go-to small plate for autumn entertaining.

Ingredients

• 1 sheet puff pastry, thawed
• 2 large onions, thinly sliced
• 2 tbsp butter
• 1 tsp balsamic vinegar
• ½ cup grated Gruyère cheese
• Fresh thyme leaves
• Salt and pepper, to taste

Instructions

1. In a skillet, melt butter over medium heat. Add onions and cook slowly until golden brown, about 25 minutes. Stir in balsamic vinegar, salt, and pepper.
2. Preheat oven to 375°F (190°C). Cut puff pastry into squares and place on a parchment-lined baking sheet.
3. Top each square with caramelized onions and Gruyère cheese. Sprinkle with thyme.
4. Bake 15 minutes until puffed and golden. Serve warm.

These caramelized onion and Gruyère bites are buttery, savory, and satisfying.

The cheese melts into the flaky pastry, while the onions add sweetness and depth.

They’re a timeless fall appetizer everyone will love.

Spiced Pumpkin Deviled Eggs

These deviled eggs get a fall twist with creamy pumpkin and warm spices blended into the filling.

They’re smooth, slightly smoky, and beautifully garnished with paprika and pumpkin seeds.

It’s a seasonal upgrade to a classic appetizer.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 3 tbsp canned pumpkin puree
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• ¼ tsp smoked paprika
• ¼ tsp cinnamon
• Salt and pepper, to taste
• Pumpkin seeds, for garnish

Instructions

1. Slice eggs in half lengthwise. Remove yolks and place them in a bowl.
2. Mash yolks with pumpkin puree, mayonnaise, mustard, paprika, cinnamon, salt, and pepper until smooth.
3. Pipe or spoon mixture back into egg whites. Garnish with pumpkin seeds and a sprinkle of paprika.

These spiced pumpkin deviled eggs are creamy, festive, and flavorful.

The pumpkin adds warmth and color, while the spices elevate the traditional recipe.

They’re a unique and delicious fall small plate.