Embrace fall’s classic flavors and cooling temperatures when planning your wedding’s appetizer menu. Warm dips and cheeses pair perfectly with slightly sweet apple, cranberry and squash. You really can’t go wrong!
Baked brie makes an excellent appetizer for a fall wedding because it’s a satisfying comfort food, but it won’t leave guests too full to enjoy the next course. There are an unlimited number of toppings for your baked brie. Try sundried tomato basil, caramelized onions and bacon, caramel apple or cranberry pecan. Serve one, three or five varieties with an assortment of rustic crackers, apple and pear slices, and baguette rounds.
Spinach and Artichoke
While spinach is often considered a spring delicacy, autumn’s falling temperatures are ideal for a second crop of the leafy green. Spinach and artichoke are a classic pair that can be added to almost any appetizer spread. Keep things simple with spinach and artichoke dip. You can even add crab for an elevated flavor. Pair with fresh tortilla chips or toasted pita.
Or, use the ingredients of spinach and artichoke dip to stuff pretzels and bread. This makes for an ooey gooey fall party appetizer that fits in perfectly at a casual cool-weather reception. You can also top tartlets, galettes and flatbreads with spinach, artichoke, and mozzarella and parmesan cheeses.
Take advantage of Western New York’s apple harvest to add sweetness to your fall appetizer menu. Top apple slices with peanut butter, chocolate or caramel to make “nachos.” For a more elegant appetizer, use apple slices rather than baguette slices as the base for crostini. You can also serve apple slices with a variety of soft cheeses in place of crackers.
Combine roasted apples and butternut squash over a ricotta cheese base for a fall twist on bruschetta. Pancetta-wrapped apple slices are a simple bite-sized starter that fit in at any type of wedding.
Because of their long growing season, Brussels sprouts are available locally well into fall. This makes them a wonderful ingredient for your autumn wedding’s appetizers. Bake cross-sections or individual leaves into “chips” and serve with a variety of dips. For a twist on classic spinach artichoke dip, substitute Brussels sprouts for spinach.
Instead of (or in addition to) popular Buffalo cauliflower, serve Buffalo Brussels sprouts. This dish could also be added to a late-night wing station for your vegetarian guests.
Brussels sprouts pair well with rich bacon or pancetta. Keep things simple with bacon-wrapped sprouts, or top flatbreads with Brussels sprouts, pancetta and parmesan.