Fall Finger Foods

Roasted mushrooms are stuffed with a chorizo, onion, and cheese filling in a popular snack enjoyed at asados in Buenos Aires. See the recipe for Champiñones Rellenos de Chorizo (Chorizo-Stuffed Mushrooms) »_

Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish. Get the recipe for Apple and Stilton Welsh Rarebit Bites »

Kale and fennel lend a unique sweetness to these briny puff pastry tarts. They’re perfect as appetizers, savory breakfasts, or as an accompaniment to a bowl of warm, wintry soup.

Sweet and savory, crunchy and creamy come together on little toasts, which pair cubes of sweet potato with a flavorful spread featuring lemon zest, capers and sour cream. Get the recipe for Roasted Garlic and Sweet Potato Crostini »

A popular snack along Senegal’s coast where seafood is plentiful, small fried hand pies are filled with a spicy herb and fish filling. Serve them with Sosu Kaani, a spicy Senegalese sauce of chiles and tomato.

Crisp on the outside and creamy on the inside, potato croquettes filled with a combination of white cheddar and salty ham are the ultimate party snack. Get the recipe for Virginia Ham and White Cheddar Croquettes »

Saffron-scented rice balls filled with ragu are laced with sharp parmesan cheese in this beloved Sicilian snack. See the recipe for Arancine »

Jacqui Sinclair, food columnist for the Jamaica Observer, gave us the recipe for these mini brunch quiches made with callaloo, a spinach-like Jamaican green.

This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese, and a subtle saltiness from the anchovies. Get the recipe for Onion Tart with Goat Cheese »

Kasseri cheese, a type of sheep’s milk feta, is fried and topped with zesty olive and sun-dried tomato tapenade. Dipping the cheese in cold water before coating them with flour is essential; it helps the flour to adhere and prevents the cheese from leaking into the oil as it fries.

An aromatic combination of spices elevate the humble sweet potato oven fry to something truly special. Get the recipe for Sweet Potato Honey Fries with Curry-Honey Sauce »

Rich ground lamb and fine grain bulgur wheat are used to form a shell around sauteed chuck and earthy pine nuts. Generously seasoned with cumin, coriander, allspice, and cinnamon, the Middle Eastern-style croquettes offer an inviting aroma and tantalizing flavor. Get the recipe for Kibbeh (Lamb and Bulgur Wheat Croquettes) »

Delicately flavored treviso is combined with pungent gorgonzola and baked atop pillowy puff pastry. Get the recipe for Treviso and Gorgonzola Tart »

These little sandwiches have a big range of flavors, from the salty sardines to to the tangy flavors of tarragon and chive salsa verde.

These sweet-tart green tomato pickles and spicy cranberry-horseradish relish are delicious with roasted oysters, an Eastern Shore staple.

Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d’oeuvres pack a flavorful punch. Get the recipe »

Rich ground veal and potatoes are seasoned with garlic and parsley and fried for a classic Venetian snack.

Cavolo nero, also known as Tuscan kale, Lacinato kale, or Dinosaur kale, balances thinly sliced, salty prosciutto over toast. Get the recipe for Cavolo Nero and Prosciutto Bruschetta »

Lidia Bastianich, who owns New York’s Felidia, grew up eating frico, the irresistible fried-cheese snack, in her hometown of Pula, Croatia (once part of Italy). Frico may be stuffed with a variety of fillings. When making this simple version, we added a little flour to help it hold its shape. See the recipe for Montasio Cheese Crisps »

The appeal of this hors d’oeuvre, which prominently features luck-bearing black-eyed peas, comes from the bright contrast of earthy and tangy flavors.