10 Easy Thanksgiving Appetizers That Take Less Than 15 Minutes You’ll Devour

By Brandon D / October 2, 2025

Hosting Thanksgiving and need a fast, craveable spread? These appetizers are your secret weapons. They’re bold, beautiful, and all clock in at under 15 minutes—no sweat, no stress, and zero oven domination.

We’re talking big flavors with minimal effort: creamy dips, crisp crostini, fresh citrus pops, and savory bites that vanish as soon as they hit the table. Make a few or make them all—your guests will think you planned this for weeks.

1. Whipped Goat Cheese With Hot Honey, Thyme, and Crunchy Nuts

This is the appetizer that disappears first—every time. It’s tangy, creamy, and just sweet enough, with a little heat from hot honey. Spread it on crackers or crostini and watch people hover near the bowl like it’s treasure.

Ingredients:

• 8 oz goat cheese, softened
• 1/2 cup full-fat Greek yogurt or cream cheese
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon kosher salt
• 1/4 cup hot honey (or regular honey + pinch of red pepper flakes)
• 1/4 cup chopped toasted walnuts or pistachios
• 1 teaspoon fresh thyme leaves
• Crackers, crostini, or sliced baguette, for serving

Instructions:

1. In a food processor, blend goat cheese, Greek yogurt (or cream cheese), olive oil, lemon juice, lemon zest, and salt until smooth and fluffy—about 30–45 seconds.
2. Spread into a shallow bowl. Drizzle generously with hot honey.
3. Top with chopped nuts and fresh thyme. Add extra lemon zest if you’re feeling zippy.
4. Serve with crackers or warm crostini.

Pro tip: Make the whipped base a day ahead and garnish right before serving. Swap thyme for rosemary, and if you love heat, add a tiny pinch of cayenne.

2. Cranberry Brie Puff Bites (No-Bake Hack)

Want the vibe of baked brie without turning on the oven? These bites use store-bought crackers and pre-sliced brie with jammy cranberry sauce for instant festive flair. They look fancy, but they’re basically assembly-only bliss.

Ingredients:

• 1 wheel brie, chilled and sliced into small wedges
• 1 cup whole-berry cranberry sauce
• 2 teaspoons orange zest
• 1 tablespoon chopped fresh rosemary
• 1/2 cup candied pecans, chopped
• Sturdy crackers or mini toasts
• Freshly cracked black pepper

Instructions:

1. Lay out crackers on a platter and top each with a wedge of brie.
2. Spoon a little cranberry sauce over the brie.
3. Sprinkle with orange zest, rosemary, and candied pecans.
4. Finish with a crack of black pepper and serve immediately.

Variation: Warm the brie wedges in the microwave for 10–15 seconds if you want a soft melt. No cranberry? Use fig jam or apricot preserves and a sprig of thyme.

3. Garlicky Lemon Shrimp Skillet With Parsley

This one-pan wonder is bright, buttery, and wildly simple. Serve it straight from the skillet with toothpicks or plop it on top of toasted bread. It’s the quickest “wow” you can cook on the stove.

Ingredients:

• 1 pound large shrimp, peeled and deveined, patted dry
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, finely minced
• 1/2 teaspoon red pepper flakes (optional)
• 1 lemon, zest and juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving
• Crusty bread or crostini (optional)

Instructions:

1. Heat olive oil and butter in a large skillet over medium-high heat.
2. Add garlic and red pepper flakes; cook 20–30 seconds until fragrant.
3. Add shrimp, salt, and pepper. Sauté 1–2 minutes per side until pink and opaque.
4. Turn off heat. Add lemon zest, lemon juice, and parsley. Toss to coat.
5. Serve hot with lemon wedges and bread for dunking.

Make-ahead trick: Prep and dry the shrimp earlier in the day; they’ll sear better. Add a dash of white wine if you want it saucier (cook 30 seconds to reduce).

4. Maple-Dijon Pecans With Rosemary and Sea Salt

Snacky, sweet-salty, and dangerously addictive. These candied nuts are done in minutes on the stovetop—no oven required—and they’re perfect for nibbling while the turkey rests.

Ingredients:

• 2 cups pecan halves
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon butter or coconut oil
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon flaky sea salt
• Pinch of cayenne (optional)

Instructions:

1. Warm a large nonstick skillet over medium heat. Add butter, maple syrup, and Dijon; stir until combined and bubbling—about 30 seconds.
2. Add pecans, rosemary, and cayenne. Stir constantly for 3–4 minutes until glossy and lightly toasted.
3. Spread nuts on parchment. Sprinkle with flaky sea salt. Cool 5 minutes to set.

Serving idea: Add to a cheese board or toss into a simple green salad. Swap pecans for almonds or cashews—just keep an eye on them; nuts go from perfect to burnt fast.

5. Prosciutto-Wrapped Pears With Blue Cheese and Balsamic

Sweet pear, salty prosciutto, creamy blue cheese—this combo is luxe with almost zero work. Drizzle balsamic and you’ve got something that tastes like a restaurant appetizer without the bill.

Ingredients:

• 2 ripe but firm pears, cored and sliced into 12–16 wedges
• 6–8 thin slices prosciutto, halved lengthwise
• 1/3 cup blue cheese crumbles (or gorgonzola)
• 1 tablespoon honey or balsamic glaze
• Freshly cracked black pepper
• Small handful arugula (optional, for garnish)
• Lemon juice (for tossing pears to prevent browning)

Instructions:

1. Toss pear wedges lightly with a squeeze of lemon juice.
2. Wrap each wedge with a strip of prosciutto.
3. Arrange on a platter, scatter blue cheese over, and drizzle with honey or balsamic.
4. Finish with black pepper and a few arugula leaves if using.

Make it mild: Use goat cheese instead of blue. Want crunch? Add toasted walnuts. These are great chilled or at room temp, which makes timing a breeze.

6. Herby Greek Yogurt Dip With Feta, Dill, and Lemon

Meet your veggie tray’s new best friend. This dip is creamy, tangy, and loaded with herbs, and it comes together in a single bowl. It’s light enough to leave room for turkey, but satisfying enough to keep people happy until dinner.

Ingredients:

• 1 1/2 cups full-fat Greek yogurt
• 1/2 cup crumbled feta
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 small garlic clove, grated
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• Black pepper, to taste
• Veggies, pita chips, or pretzels for dipping

Instructions:

1. In a bowl, mash feta with olive oil to soften.
2. Stir in yogurt, lemon juice, zest, garlic, dill, parsley, oregano, salt, and pepper until creamy.
3. Transfer to a serving bowl and drizzle with a touch more olive oil.

Serve with cucumbers, carrots, radishes, bell peppers, and warm pita. Add chopped cucumbers for a tzatziki vibe, or swirl in a spoonful of harissa for a smoky kick.

7. Smoked Salmon Cucumber Rounds With Dill Creme

Elegant, fresh, and super snackable. These bright bites deliver the perfect balance of salty salmon, cool cucumber, and lemony dill cream. They disappear fast—trust me.

Ingredients:

• 1 large English cucumber, sliced into 1/2-inch rounds
• 4 oz smoked salmon, sliced into bite-size pieces
• 1/2 cup sour cream or creme fraiche
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh dill
• 1 teaspoon prepared horseradish (optional)
• Pinch of kosher salt and black pepper
• Everything bagel seasoning or minced chives (for garnish)

Instructions:

1. Mix sour cream, lemon juice, zest, dill, horseradish (if using), salt, and pepper.
2. Dab a little dill creme on each cucumber round.
3. Top with smoked salmon and a tiny dollop more of the cream.
4. Finish with chives or everything bagel seasoning.

Make-ahead: Slice cucumbers and mix the sauce early. Assemble just before serving to keep things crisp. Swap salmon for smoked trout or skip fish and top with capers and thin radish slices.

8. Caprese Skewers With Balsamic and Pesto Drizzle

All the joy of caprese, party-ified and seasonal. The red-white-green color scheme is festive, and the pesto + balsamic combo makes them sing. Zero cooking, maximum charm.

Ingredients:

• 1 pint cherry or grape tomatoes
• 8 oz mini mozzarella balls (ciliegine), drained
• Fresh basil leaves
• 2 tablespoons basil pesto (store-bought is fine)
• 1 tablespoon olive oil
• 2 tablespoons balsamic glaze
• Flaky salt and black pepper
• Toothpicks or short skewers

Instructions:

1. Skewer a tomato, a basil leaf, and a mozzarella ball on each toothpick.
2. Whisk pesto with olive oil to loosen. Drizzle over skewers.
3. Finish with balsamic glaze, flaky salt, and pepper.

Variation: Add a folded slice of salami for extra savoriness. If tomatoes aren’t super sweet, sprinkle them lightly with salt ahead of time to bring out flavor.

9. Sweet Potato Hummus With Chili Crunch

It tastes like fall without feeling heavy. The sweet potato adds creaminess and color, and the chili crunch on top gives it a savory, spicy bite. It’s perfect for chips, crackers, or veggie sticks.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup mashed cooked sweet potato (microwave a small one 5–6 minutes and scoop)
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 small garlic clove
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 2–4 tablespoons cold water
• 2 tablespoons olive oil, plus more for topping
• 2 tablespoons chili crisp or chili crunch
• Toasted pumpkin seeds (pepitas), optional
• Pita chips, crackers, or veggies for serving

Instructions:

1. In a food processor, blend chickpeas, sweet potato, tahini, lemon juice, garlic, cumin, and salt until smooth.
2. With the motor running, drizzle in olive oil and 2–4 tablespoons cold water until creamy.
3. Spread into a bowl, swirl the top, and spoon on chili crisp. Add pepitas and an extra drizzle of olive oil.

Shortcut: Use canned sweet potato puree to skip the microwave step. For smoky vibes, add a pinch of smoked paprika.

10. Turkey-Day Charcuterie Board in 15: A No-Cook Crowd-Pleaser

When in doubt, build a board. This one leans Thanksgiving-ish with seasonal fruit, tangy pickles, and a touch of maple. It’s a stunner and zero cooking is required—seriously.

Ingredients:

• 2–3 cheeses: aged cheddar, brie, and a blue or goat cheese
• 2–3 cured meats: prosciutto, salami, and turkey pepperoni
• 1 cup grapes or sliced pears/apples (toss apple/pear with lemon)
• 1/2 cup dried cranberries or apricots
• 1/2 cup spiced or candied nuts
• Pickles or cornichons
• Whole-grain mustard and/or fig jam
• Crackers and sliced baguette
• Fresh rosemary sprigs for garnish
• Optional: olives, cherry tomatoes, marinated artichokes

Instructions:

1. Place cheeses on a large board or platter first.
2. Fan meats around the cheeses in loose folds.
3. Fill in with fruit, nuts, and pickles. Add small bowls for mustard and jam.
4. Tuck in crackers and bread, and garnish with rosemary sprigs.

Pro tip: Mix textures—creamy, crunchy, juicy—so every bite hits. For a budget-friendly board, stick to one cheese, one meat, and go heavy on fruit, nuts, and spreads.

Timing Game Plan (So Everything Actually Takes Less Than 15 Minutes)

• Do the board last—it’s fast assembly, no cooking.
• Whip the goat cheese and herby yogurt dips first; they hold beautifully.
• Sear the shrimp right before serving for that sizzling moment.
• Assemble salmon cucumbers and caprese skewers shortly before guests arrive.
• Stovetop nuts can be made an hour ahead and kept room temp.

Make-Ahead and Serving Tips

• Chill platters so cold apps stay crisp longer.
• Keep extra garnishes—lemon zest, herbs, flaky salt—on hand to refresh before serving.
• Use small plates and toothpicks to keep traffic flowing and hands clean.

You’ve got this spread on lock. Pick a handful, prep a few pieces ahead, and you’ll glide into dinner with energy to spare and guests who feel spoiled. Now go claim that kitchen glory—one 15-minute app at a time.