The Best Passed Appetizers, Ranked

It's pretty hard to let a platter of piping-hot sliders pass you by. But burgers are best served hot and fresh, and we would argue that a large-scale event is neither the time nor the place to serve them en masse. The meat and cheese are likely to have gone cold, the lettuce has probably gotten limp, and the buns aren't as toasty or may have become soaked with the dressing. Beyond serving up a lackluster dish, why take the risk of filling up your guests' bellies with a bad burger before the main courses arrive? Sliders are also not a quick bite, and with the sauce, there's a high chance of splattering that will stain a nice dress or suit before the event has even truly commenced.

Rather than a pre-dinner passed app, a platter of burger sliders is probably better offered up as an after-party snack when everyone's done a few rounds on the dance floor — and probably at the bar, as well — and worked up a second-round appetite. They might be a bit less discriminating with the content and quality of the food on offer.

There are endless options when it comes to skewers. With meats, you can go down a turf route with a range of proteins — consider featuring chicken thighs, sirloin steak, leg of lamb, or pork belly. Prawns, or sturdy fish like sea bass, tuna, salmon, or cod, would make an excellent addition to a seafood skewer. Whatever protein you choose, think carefully about the marinade and how you want it seasoned because skewer flavorings can run the gamut between herbaceous, citrus-tinged, sugar glazed, and extra spicy. You can also load up a skewer purely with greens like tomatoes, peppers, and onions, or even pasta such as cheese-filled tortellini, which will accommodate the vegetarians at your gathering.

Skewers come with benefits and downsides when it comes to passed appetizers, which is why they're lower ranked for us. In the plus column, they're helpfully equipped with a handle, making it easy for both the caterers and guests to serve and be served. But the major strike against skewers, and the reason why they aren't more highly ranked as a passed appetizer, is that they run the risk of going cold and dry. One way you could hydrate your skewers is with an irresistible dipping sauce — try tzatziki for chicken, tartar for shrimp, or chimichurri for beef.

Pigs in a blanket are a passed appetizer that sits slightly lower in our rankings for a few reasons — and it's not necessarily the dish's fault. The name doesn't help, for starters. What's worse, there are too many slapdash recipes that utilize bland hot dogs and factory-made crescent dough. But, we would make the argument that with a considerate approach, these pigs can fly right off the platter. They won't turn up noses, or snouts, and will open up a lot of mouths. It all comes down to the ingredients.

Pass on Pillsbury and seek out some house-made pastry dough. Or, keep the store-bought bread casing and aim to amp up the porky filling — go with chorizo or andouille for a spicy kick. You can also stick with a mild Italian sausage that's well-seasoned with herbs. For fans of Southeast Asian food, we wouldn't hesitate to use the sweet, sour, and fermented notes of sausage recipes from that region for pigs in a blanket. And definitely have some Mae Ploy sauce available for dipping!

There's a lot that shrimp cocktail can offer as a passed app. Let's start with the fact that it comes with a built-in handle — the ruby red tail is a sturdy vehicle to dip into a delectable tomato-laden cocktail sauce.

Fresh, frozen, wild-caught, or farmed, there are all sorts of ways to buy quality prawns in bulk. This is also a protein that's easy to cook en masse. Look for the aid of a cast iron pan specially devised for shrimp – which will work well in an oven — or a sturdy grill basket for an outdoor cooking situation. Either approach will yield some crispy and juicy crustaceans.

You don't even need a flame to make a savory shrimp-based passed appetizer. You could also find inspiration from south of the border by serving spoonfuls of tangy shrimp ceviche. The magic of acidic citrus juice essentially cooks the shrimp by breaking down the protein, and it can be served with no fuss or muss in cups with disposable forks.

Shucks, we really love oysters — and it pains us to not place them on the top of the rankings when it comes to passed appetizers. But seafood is always a risky wager when you're at a social gathering. Putting aside allergy concerns, more often than not, fish isn't going to make you sick. But the question is, when it's a catered event with a lot of guests, are those oysters bought in bulk going to taste good?

It's known that oysters don't travel well and need to be kept on ice. From harvesting to transporting them and finally to serving them fresh, they're a food that requires a lot of effort. They're also hard to pop open unless you're an expert, so there's an added expense that goes into that piece of labor. In the end, these mollusks may taste great, but as a passed app, they end up costing a few clams.

But if you're adamant about having some shells on your passed appetizer menu, as the old adage goes, good things come in small packages. We would concur when it comes to oysters, and would recommend seeking out Kumamotos if you're on the West Coast, as these oysters are small, flavorful, and require little — if any — sauce. However, to make sure every guest is happy, it doesn't hurt to include classic toppers like horseradish, mignonette, and some spicy catsup.

Stuffed endives are an ideal base for a passed appetizer as it's a quick bite that whets the appetite and doesn't spoil the upcoming meal. This leafy green is shaped like a sturdy cup and is a great vehicle for fillers. It's slightly bitter in flavor and pairs well with the sweet notes that you would find in fresh fruits such as apples or pears, or maybe dried fruits like cranberries. Round out the bite with crumbles of a salty cheese like feta, and add some crunchy texture with pecans or walnuts.

Stuffed endives also get bonus points for their elegant presentation — the white and chartreuse boats with delicate drops of colorful fillings can look quite striking, and immediately signal that this is a fancy affair. It's also a little-to-no napkin situation if constraint is exercised when it comes to the amount of stuffing.

This is also a dish you don't have to worry about going cold and can be prepared in advance. But in hot, humid weather, you may want to serve stuffed endives as soon as possible so that the leaves don't wilt.

There are so many ways to flatter flatbread. It's the ultimate tabula rasa of passed appetizers and a savory treat enjoyed across the globe. With its combination of toasty bread and an endless assortment of meats, cheeses, vegetables, and even fruits and nuts, it's an irresistible and tempting bite for all ages and tastes. With flatbread, there can be thick, pillowy crusts that are heated up in wood-fired ovens, as well as thin, crispy wedges that show off the toppings more than the dough.

And the main reason that flatbread tops our list of passed appetizers, is, of course, the toppers. Flatbread is easily customized to suit any event's theme and overall menu. You can try tortilla-based tlayudas from Oaxaca, sail to Hawaii for a taste of sweet and savory with pineapple and ham, go Greek with pita bread accompanied by olives and feta, or copycat California Pizza Kitchen's famous barbecued chicken 'za. 

Flatbread is also a rather affordable option when you're crunching the numbers on a catering budget for your passed appetizers. And, if you don't have a kitchen on-site, there are mobile pizzaiolos out there who are happy to sling up a lot of pies if you want to mix and match ingredients and make flatbread the centerpiece of your festive gathering.