Thanksgiving appetizers should give people something to nibble on while dinner comes together. They should not require their own oven schedule, a second grocery cart, or your last remaining nerve. A bottle of good olive oil, a flavorful balsamic, and a few ordinary ingredients can get you surprisingly far. Think herby bread dipping oil, creamy white bean dip, warm Brie, and little crostini that look like you had considerably more free time than you did.

This year, we’re spending Thanksgiving in Estes Park with some of the kids, including Keegan, Colton, and Caleb. Then they’re all being roped into working Black Friday in the shop and the Catch the Glow Parade that Friday evening. Come for the turkey. Stay because your mother put you on the schedule.

With that kind of weekend ahead, I’m firmly in favor of appetizers that leave time to actually sit down with everyone. Here are seven easy Thanksgiving appetizer ideas using our olive oils and balsamic vinegars, plus a little guidance on what to make ahead and what to finish just before serving.

1. Tuscan Herb Olive Oil Bread Dip

This is the appetizer for when someone arrives early and immediately asks whether there’s anything to eat. There is now. Our Herb Delight Olive Oil Dip brings herbs, garlic, salt, and a little pepper to the bowl. Pair it with Tuscan Herb Infused Olive Oil for a savory bread dip that takes about as much effort as finding a shallow dish.

What you’ll need

• ¼ cup Tuscan Herb Infused Olive Oil
• 1 teaspoon Herb Delight Olive Oil Dip, plus more to taste
• 1 baguette or small loaf of crusty bread

How to make it

Stir the seasoning into the olive oil and let it sit for about 10 minutes before tasting. Add more seasoning if you like, then serve with sliced or torn bread. Start with a small bowl and replenish it as needed. Bread has a way of turning an appetizer into an unofficial meal.

Make ahead tip

Slice the bread earlier in the day and keep it tightly covered. Mix the dipping oil shortly before guests arrive.

2. Creamy Garlic White Bean Dip

A can of beans deserves a little holiday attention, too. Blended with Garlic Infused Olive Oil and lemon juice, white beans become a creamy dip that works with crackers, vegetables, or whatever bread escaped the first appetizer.

What you’ll need

• 1 can cannellini beans, about 15 ounces, drained and rinsed
• 2 tablespoons Garlic Infused Olive Oil, plus a little for serving
• 1 tablespoon lemon juice
• 1 to 3 tablespoons water
• Salt and black pepper to taste

How to make it

Blend the beans, olive oil, lemon juice, and 1 tablespoon water until smooth. Add more water a little at a time until the dip is easy to scoop. Taste before adding salt and pepper. Spoon into a bowl and finish with a small drizzle of olive oil.

Make ahead tip

Refrigerate in a covered container up to two days ahead. Stir before serving and add a splash of water if it has thickened.

3. Pear and Goat Cheese Crostini with Cranberry Pear Balsamic

These bring a little Thanksgiving flavor without requiring anyone to open a can of cranberry sauce before noon. The combination is simple: crisp bread, tangy goat cheese, ripe pear, and a light drizzle of Cranberry Pear White Balsamic Vinegar. The balsamic adds brightness without covering up the fruit.

What you’ll need

• 12 baguette slices
• 1 tablespoon extra virgin olive oil
• 4 ounces soft goat cheese
• 1 ripe but firm pear, thinly sliced
• 1 to 2 teaspoons Cranberry Pear White Balsamic Vinegar
• Chopped walnuts, optional

How to make it

Brush the bread lightly with olive oil and toast at 375°F until lightly golden, checking after about 8 minutes. Let it cool slightly, then spread with goat cheese and add the pear. Drizzle lightly with balsamic just before serving. Add walnuts if you want a little crunch.

Make ahead tip

Toast the bread earlier in the day. Slice the pear and assemble close to serving so the fruit looks fresh and the bread stays crisp.

4. Warm Brie with Fig Balsamic and Walnuts

Warm cheese is a very effective way to gather people in one location. Useful when you need to find the children and remind them about Friday’s work schedule. Black Mission Fig Dark Balsamic brings fruity sweetness and acidity to rich Brie. You only need a little.

What you’ll need

• 1 small wheel of Brie, about 8 ounces
• 1 teaspoon extra virgin olive oil
• 1 to 2 teaspoons Black Mission Fig Dark Balsamic
• 2 tablespoons chopped walnuts, optional
• Crackers or sliced bread

How to make it

Place the Brie in a small oven safe dish and brush the top lightly with olive oil. Bake at 350°F until the center feels soft, checking after about 10 minutes. Let it rest briefly, then add the balsamic and walnuts. Serve warm with crackers or bread. Keep the balsamic drizzle modest to start. You can always add more at the table.

Make ahead tip

Set out the serving dish, crackers, and measured toppings in advance. Bake the cheese when you’re ready to serve it.

5. Wild Mushroom and Sage Crostini

If you want an appetizer that tastes like it belongs at Thanksgiving, mushrooms and sage are an excellent place to start. Our Wild Mushroom & Sage Infused Olive Oil builds savory flavor into the mushrooms without requiring a pile of extra ingredients.

What you’ll need

• 8 ounces mushrooms, chopped
• 1½ tablespoons Wild Mushroom & Sage Infused Olive Oil
• 12 toasted baguette slices
• ⅓ cup ricotta
• Salt and black pepper to taste

How to make it

Heat the olive oil in a skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until their released moisture has evaporated and they begin to brown. Give them room in the pan, working in batches if needed. Season to taste. Spread a little ricotta onto each toast and spoon the warm mushrooms over the top.

Make ahead tip

Cook the mushrooms the day before and refrigerate. Reheat in a skillet, then assemble shortly before serving.

6. Rosemary Olive Oil Roasted Nuts

These are especially handy when every refrigerator shelf is occupied and someone has put a pie in the only spot you were saving for a serving bowl. A bowl of savory roasted nuts gives guests something to nibble on without adding another dip to the table.

What you’ll need

• 2 cups unsalted pecans, walnuts, almonds, or a mixture
• 1 tablespoon Rosemary Fused Olive Oil
• ¼ teaspoon fine salt, plus more to taste
• Black pepper to taste

How to make it

Toss the nuts with the olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast at 325°F, stirring once, until fragrant and lightly toasted. Begin checking after about 10 minutes because different nuts brown at different speeds. Let them cool completely before serving or storing. They become crisper as they cool.

Make ahead tip

Make these a day or two ahead and store in an airtight container once completely cool. Keep the bowl separate from other appetizers so guests can easily identify the nuts.

7. Marinated Mozzarella with Herbs and White Balsamic

No oven. No mixer. One bowl. At some point during Thanksgiving preparation, those are the most beautiful words in the English language.

What you’ll need

• 8 ounces small fresh mozzarella balls, drained
• 2 tablespoons Tuscan Herb Infused Olive Oil
• 1 teaspoon Organic White Balsamic Vinegar
• 1 tablespoon chopped fresh parsley
• Black pepper to taste
• Salt, if needed

How to make it

Gently toss everything together in a covered container. Refrigerate for at least 30 minutes, then stir and taste before serving. Spoon into a small bowl with cocktail picks alongside. Serve with crackers or add it to a simple cheese board.

Make ahead tip

Prepare up to a day ahead and refrigerate. If the olive oil firms up in the refrigerator, let the portion you’re serving sit briefly at room temperature and stir gently.

Which Thanksgiving Appetizers Should You Make?

For a smaller gathering, I’d choose the bread dip, pear crostini, and either the white bean dip or the warm Brie. That gives you something simple, something fresh, and something creamy without covering every available surface in food.

If the oven is already spoken for, choose bread dip, white bean dip, and marinated mozzarella. Make the rosemary nuts ahead if you want one more option. For a bigger group, replenish smaller serving bowls as you go instead of putting everything out at once. It keeps the table manageable and gives you a reason to briefly escape a conversation about how the turkey should have been cooked.

Can You Drizzle Balsamic Vinegar Without Making a Glaze?

Yes. Taste your balsamic first. If it already has the flavor and consistency you want, drizzle it straight from the bottle. For these appetizers, start with a small amount. Brie, pears, and crostini need a finishing touch rather than a puddle. A lighter white balsamic also works well in a marinade where you want acidity and fruit flavor without a dark finish. Our guide to balsamic vinegar and glaze explains more about choosing a bottle and when a reduction makes sense.

Good Food, Some Family Time, and Then Back to the Shop

I’m looking forward to Thanksgiving in Estes Park with the kids who can join us. A few things to nibble on, a proper dinner, and some time together before the busy weekend begins. Then it’s Black Friday and the Catch the Glow Parade, with Keegan, Colton, and Caleb joining the shop crew. I’m sure they’ll be thrilled to learn they’ve also made the blog.

If you’re planning your own Thanksgiving table, stop into our Fort Collins or Estes Park shop for pairing help, or explore our olive oils and balsamic vinegars online. Pick a few appetizers you actually want to eat. Leave yourself a chair.

xoxo,

Andi