Make-Ahead Christmas Appetizers: 14 Party Bites You Finish the Night Before and Just Set Out

Make-ahead Christmas appetizers are the secret every calm hostess knows. My mother hosted Christmas Eve for thirty people every year, and I never once saw her rushing, because by the afternoon of the 23rd her fridge was stacked with foil-covered trays: cold shrimp, a cheese log rolled in pecans, meatballs ready to warm. When the doorbell rang she simply set things out and joined the party. That is the gift these little bites, the ones the French call hors d’oeuvres, give you. Everything here can be made a day or two ahead, kept cold, and either served chilled or popped in the oven at the last minute. Clear a fridge shelf, grab some toothpicks and a stack of platters, and let’s get the party ready early..

Make-Ahead Christmas Appetizers: Marinated Mozzarella and Tomato Skewers

These red, white, and green skewers look like little Christmas ornaments on the platter. Fresh mozzarella balls and cherry tomatoes soak overnight in garlicky olive oil and herbs, then get threaded with basil just before guests arrive. The longer they marinate, the better they taste. Keep them chilled and set them out no more than 2 hours before serving. If you loved our make-ahead Thanksgiving appetizers, these will feel just as easy..

You will need: 16 oz small fresh mozzarella balls, 2 cups cherry tomatoes, 1/3 cup olive oil, 2 cloves garlic minced, 1 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp red pepper flakes, fresh basil leaves, 24 short skewers

How to make it: 1. Whisk olive oil, garlic, Italian seasoning, salt, and pepper flakes in a container. 2. Add mozzarella and tomatoes and toss. 3. Cover and refrigerate overnight. 4. Thread a tomato, a basil leaf, and a mozzarella ball onto each skewer. 5. Drizzle with a little marinade and serve chilled.

Make-Ahead Christmas Appetizers: Cranberry Cocktail Meatballs

Sweet, tangy, and glossy red, these make-ahead Christmas appetizers are the definition of Christmas party food. Cranberry sauce and chili sauce melt together into a sticky glaze that is better than it has any right to be. Make the sauce and meatballs a day ahead, chill together, then reheat in a slow cooker. Heat until the meatballs reach 165 F in the center. Keep them on warm with toothpicks nearby. Set them beside a plate of sweet pepper jelly appetizers for a sticky, sweet party table.

You will need: 2 lb frozen fully cooked meatballs, 1 can (14 oz) jellied cranberry sauce, 1 cup chili sauce, 2 tbsp brown sugar, 1 tbsp lemon juice

How to make it: 1. Melt cranberry sauce, chili sauce, brown sugar, and lemon juice in a saucepan until smooth. 2. Toss with the meatballs in a container. 3. Cover and refrigerate up to 2 days. 4. Cook in a slow cooker on low 3 to 4 hours or high 2 hours until heated to 165 F. 5. Keep on warm and serve with toothpicks.

Ham and Swiss Sliders

These buttery, poppy seed topped sliders are the first thing to vanish at every party I have ever hosted. Assemble the full pan the night before, pour the butter and mustard glaze over, cover, and refrigerate. The next day they go straight into the oven. Bake them covered first so the cheese melts before the tops brown. They are a smart pick among make-ahead Christmas appetizers because they double as a light supper. They sit happily next to grandma’s celebration appetizers on any buffet.

You will need: 12 soft dinner slider rolls, 3/4 lb thinly sliced ham, 8 slices Swiss cheese, 1/2 cup butter melted, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbsp poppy seeds, 1 tbsp minced onion

How to make it: 1. Slice the rolls in half as one slab and place bottoms in a 9×13 inch dish. 2. Layer ham and Swiss and add the tops. 3. Whisk butter, mustard, Worcestershire, poppy seeds, and onion and pour over. 4. Cover and chill overnight. 5. Bake covered at 350 F for 20 minutes, then uncovered 5 to 10 minutes until golden.

Make-Ahead Christmas Appetizers: Antipasto Skewers

Everything you love on an antipasto platter, threaded onto one easy skewer. Salami, cheese cubes, olives, marinated artichokes, and tortellini or peppers make a colorful, grab-and-go bite. Assemble them the night before, lay them in a container, and drizzle with Italian dressing. They are one of those make-ahead Christmas appetizers that look fancy but take no cooking at all. Pat ingredients dry so the skewers stay tidy. For a bigger spread, build one of our Italian antipasti platters too.

You will need: 24 skewers, 6 oz salami slices folded, 8 oz provolone or mozzarella cubed, 24 pitted olives, 1 jar (12 oz) marinated artichoke hearts drained, 1 jar roasted red peppers cut in pieces, 1/4 cup Italian dressing

How to make it: 1. Thread salami, cheese, olive, artichoke, and pepper onto each skewer. 2. Lay skewers in a shallow container. 3. Drizzle with Italian dressing. 4. Cover and refrigerate up to 24 hours. 5. Arrange on a platter and serve chilled.

Cranberry Brie Bites in a Mini Muffin Pan

Warm, melty brie and tart cranberry sauce in a flaky crescent cup is pure holiday magic. Press crescent dough squares into a mini muffin pan, add a cube of brie and a spoonful of cranberry sauce, and bake until golden. Assemble them on the tray the morning of the party, cover, and chill, then bake right before guests arrive. A sprinkle of chopped pecans adds crunch. Pair them with a tray of toasty holiday crostini for a warm bread course.

You will need: 1 can (8 oz) crescent dough sheet, 8 oz brie cut in 24 small cubes, 1/2 cup chunky berry cranberry sauce, 1/4 cup chopped pecans, fresh rosemary for garnish

How to make it: 1. Grease a 24 cup mini muffin pan. 2. Cut dough into 24 squares and press into the cups. 3. Add a brie cube and 1 tsp cranberry sauce to each, then sprinkle with pecans. 4. Cover and chill up to 8 hours. 5. Bake at 375 F for 12 to 15 minutes until golden, then garnish with rosemary.

Make-Ahead Christmas Appetizers: Chilled Shrimp Cocktail

Nothing says a grown-up Christmas party like a platter of cold, pink shrimp on crushed ice with a little cup of zesty cocktail sauce. It is one of the easiest make-ahead Christmas appetizers because every part can be done the day before. Poach the shrimp, chill them overnight, and stir up the sauce so the horseradish has time to wake up. At party time, just pile ice on a tray and arrange. Keep shrimp very cold and set out no more than 2 hours. Want more ideas? Browse our easy shrimp appetizers.

You will need: 2 lb large shrimp peeled and deveined with tails on, 1 lemon halved, 1 bay leaf, 1 tbsp salt, 1 cup chili sauce, 2 tbsp prepared horseradish, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, crushed ice, lemon wedges and parsley

How to make it: 1. Bring a large pot of water to a boil with the lemon halves, bay leaf, and salt. 2. Add shrimp and cook 2 to 3 minutes until pink, then plunge into ice water. 3. Drain, pat dry, cover, and refrigerate overnight. 4. Stir chili sauce, horseradish, lemon juice, and Worcestershire and chill. 5. Serve shrimp on crushed ice with the sauce and lemon wedges.

Bacon-Wrapped Water Chestnuts

Some of the best make-ahead Christmas appetizers are retro, and this party bite was on every Christmas buffet in the 1970s, and it is still a crowd favorite. Crunchy water chestnuts get wrapped in bacon, glazed with a sweet brown sugar sauce, and baked until sticky. Wrap them and refrigerate on a tray up to a day ahead, then bake right before the party. Use regular cut bacon, not thick, so it crisps all the way. They belong right alongside our vintage party food favorites.

You will need: 2 cans (8 oz each) water chestnuts drained, 1 lb bacon cut in thirds, 1/2 cup ketchup, 1/3 cup packed brown sugar, 1 tbsp soy sauce, toothpicks

How to make it: 1. Wrap each water chestnut in a piece of bacon and secure with a toothpick. 2. Arrange on a foil-lined sheet pan, cover, and chill up to 24 hours. 3. Bake at 400 F for 20 minutes. 4. Stir ketchup, brown sugar, and soy sauce and brush over. 5. Bake 10 to 15 minutes more until bacon is crisp.

Make-Ahead Christmas Appetizers: Cheesy Stuffed Mushrooms

Savory, cheesy, and two bites each, stuffed mushrooms are a holiday party staple. Mild Italian sausage, cream cheese, garlic, and a blanket of melted cheese go into big mushroom caps, then bake until bubbly and golden. Stuff the caps the day before, cover, and chill, then bake when the doorbell starts ringing. Cook the sausage fully before stuffing, and wipe the mushrooms with a damp towel instead of soaking them. Find more fillings in our stuffed mushroom recipes.

You will need: 24 large mushrooms stems removed and chopped, 1/2 lb mild Italian sausage, 4 oz cream cheese softened, 1 cup shredded mozzarella, 1/3 cup grated parmesan, 2 cloves garlic minced, chopped parsley

How to make it: 1. Brown sausage with chopped stems and garlic until fully cooked, then drain. 2. Stir in cream cheese and parmesan. 3. Fill mushroom caps and top with mozzarella. 4. Cover and chill up to 24 hours. 5. Bake at 375 F for 20 to 25 minutes until bubbly and sprinkle with parsley.

Cranberry Pecan Goat Cheese Log

This jewel-toned cheese log is the prettiest thing on any holiday table, and it takes ten minutes. Creamy goat cheese mixed with a little cream cheese gets rolled in chopped dried cranberries, toasted pecans, and fresh thyme. Wrap it tightly in plastic and it keeps for three days. Chill it well so it slices cleanly. Serve with crackers and apple slices, and watch it disappear. Set it out with our charcuterie party bites and crackers.

You will need: 8 oz goat cheese softened, 4 oz cream cheese softened, 1/2 cup dried cranberries chopped, 1/2 cup toasted pecans chopped, 1 tsp fresh thyme leaves, 1 tbsp honey, crackers for serving

How to make it: 1. Beat goat cheese and cream cheese until smooth. 2. Shape into a log on plastic wrap and chill 30 minutes. 3. Mix cranberries, pecans, and thyme on a plate. 4. Roll the log in the mixture, pressing to coat. 5. Wrap and refrigerate up to 3 days. 6. Drizzle with honey before serving.

Prosciutto Wrapped Melon

Sweet, juicy melon wrapped in thin, salty prosciutto is the kind of party bite that looks like a caterer made it. Cantaloupe or honeydew both work, and a ripe but firm melon holds its shape best. Cut the wedges and wrap them a few hours ahead, then keep them covered and cold. A few olives and toasted nuts on the side make a pretty little plate. Among make-ahead Christmas appetizers, this one needs no cooking at all. It is just as at home on a holiday relish tray.

You will need: 1 ripe cantaloupe or honeydew, 6 oz thinly sliced prosciutto, fresh mint or basil leaves, a few olives and toasted almonds for the plate, cracked black pepper

How to make it: 1. Peel and seed the melon and cut into thin wedges. 2. Wrap each wedge with a strip of prosciutto. 3. Tuck in a mint or basil leaf. 4. Cover and refrigerate up to 6 hours. 5. Sprinkle with pepper and serve cold.

Make-Ahead Christmas Appetizers: Pickled Beet Deviled Eggs

These ruby pink deviled eggs are a Pennsylvania Dutch tradition and they are stunning on a Christmas platter. Hard-cooked eggs soak overnight in beet juice and vinegar until the whites turn bright magenta, then get filled with a creamy yolk mixture. Peel the eggs before pickling so the color soaks in. Make the filling a day ahead and pipe just before the party. Keep them chilled. For more Southern party platters, see our Lowcountry holiday recipes.

You will need: 12 large eggs hard-cooked and peeled, 1 can (15 oz) sliced beets with juice, 1/2 cup cider vinegar, 1/4 cup sugar, 1/2 cup mayonnaise, 1 tsp Dijon, salt and pepper, chopped chives

How to make it: 1. Heat beet juice, vinegar, and sugar until sugar dissolves, then cool. 2. Pour over the eggs and beets in a jar and chill 12 to 24 hours. 3. Halve the eggs and remove yolks. 4. Mash yolks with mayonnaise, Dijon, salt, and pepper. 5. Pipe into whites and top with chives.

Smoked Salmon Party Canapes

A tray of little smoked salmon canapes always makes a party feel special. Small rounds of bread or cucumber get a swipe of herbed cream cheese, a curl of smoked salmon, and a bit of lemon or dill. Make the herbed cream cheese two days ahead and cut the bread or cucumber the morning of the party. Assemble up to 4 hours early, cover, and keep chilled. Mix in a few deviled egg halves for a bigger tray. Want fancier ideas? Try our gourmet party bites.

You will need: 1 baguette sliced thin or 2 English cucumbers sliced, 8 oz cream cheese softened, 2 tbsp chopped fresh dill, 1 tbsp lemon juice, 1 tbsp capers, 6 oz smoked salmon, lemon slices

How to make it: 1. Beat cream cheese, dill, and lemon juice and refrigerate up to 2 days. 2. Toast baguette slices or pat cucumber slices dry. 3. Spread with the cream cheese. 4. Top with salmon, a caper, and a small lemon piece. 5. Cover and chill up to 4 hours before serving.

Make-Ahead Christmas Appetizers: Pimento Cheese Stuffed Peppadews

Little sweet-hot peppadew peppers stuffed with homemade pimento cheese are a Southern party favorite with a bright pop of red. Make the pimento cheese up to three days ahead, then stuff the peppers the morning of your party. Use a small zip-top bag with the corner cut off to pipe it in quickly. Grate the cheddar yourself for the creamiest texture. They round out any spread of make-ahead Christmas appetizers beautifully. Leftover filling is perfect with homemade cheese straws.

You will need: 1 jar (14 oz) peppadew peppers drained, 2 cups freshly grated sharp cheddar, 4 oz cream cheese softened, 1/3 cup mayonnaise, 1 jar (4 oz) diced pimentos drained, 1/4 tsp garlic powder, pinch of cayenne

How to make it: 1. Beat cheddar, cream cheese, mayonnaise, pimentos, garlic powder, and cayenne until combined. 2. Refrigerate up to 3 days. 3. Pat the peppers dry. 4. Pipe pimento cheese into each pepper. 5. Cover and chill until serving.

Marinated Green Olives With Orange and Rosemary

Warm citrus and rosemary turn a jar of plain green olives into something special. Buttery green olives soak in olive oil with orange zest, garlic, rosemary sprigs, and a pinch of red pepper flakes. They taste better every day, so make them up to a week ahead. Bring them to room temperature before serving so the oil turns liquid again, and put out a little bowl for pits. These are among the easiest make-ahead Christmas appetizers you will ever make. They fit right in with our Mediterranean share plates.

You will need: 3 cups green olives such as Castelvetrano, 1/2 cup olive oil, zest of 1 orange in strips, 3 cloves garlic smashed, 2 sprigs fresh rosemary, 1/4 tsp red pepper flakes

How to make it: 1. Warm olive oil with garlic, rosemary, orange zest, and pepper flakes over low heat for 5 minutes. 2. Pour over olives in a jar. 3. Cool, cover, and refrigerate up to 1 week. 4. Bring to room temperature 30 minutes before serving. 5. Serve with a small bowl for pits.