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Create a crowd-pleasing grazing table with these flavorful components
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Create a crowd-pleasing grazing table with these flavorful components

A grazing table combines the best cheese and charcuterie boards with crudités and appetizers. They’re perfect for hosts who want to satisfy guests’ hunger without filling them up before the main event – or to complement a sit-down meal or the like. It’s an ideal format for large gatherings to facilitate mingling without having to pass out hors d’oeuvres and a great option for the holiday season. While many components shouldn’t require much preparation – such as slicing applesarranging fresh fruit or vegetables and tending meats and cheese — adding some homemade jams, crackers and pickles is an easy way to impress your guests with the best.

Here are our top contenders for your next grazing meal, from homemade biscuits to pickles and canapés. Choose the best light appetizers to make your guests graze.

Biscuits with dough

Caitlin Bensel

Turn dough starter into crunchy crackers with cornmeal, flour and seeds. Top the two-hour snacks with za’atar, smoked paprika, or finely chopped fresh rosemary mixed with finely grated Parmesan for extra flavor.

Marinated olives stuffed with feta

Photography by Dan Perez / Food Styling and Prop Styling by Nurit Kariv

Adeena Sussman turns Castelvetrano olives into a fragrant, bright, herbaceous addition to any grazing table spread with za’atar, feta, lemon, chile, and parsley.

Feta marinated with green pepper

Photography by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

Marinate diced feta to soak up the flavors of spicy peppercorns, crushed red pepper, and thyme for this cheesy anchor.

Fig jam

Julia Hartbeck


All you need are figs, sugar and lemon juice to make your own spread that pairs perfectly with cheese and crackers.

Chicken liver pate

Diana Chistruga


This velvety and simple pâté from the legendary Jacques Pépin comes together in 35 minutes. You will boil the pale chicken liver in flavored water before straining it and mixing it with butter in a food processor.

Crispy crackers

Photo by Jennifer Causey / Food Styling by Torie Cox

Carla Hall has a great trick for leftover crackers—slice them thin and sprinkle with a dash of cayenne to make these crackers ridiculously crunchy.

Classic Cheese Ball with Spiced Pecans

Photography by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke

Cream cheese and cheddar cheese come together for this super savory Southern appetizer with a nutty crunch from chopped pecan halves.

Candied jalapeños

Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen


Cook red and green chilies in a spiced syrup of ginger, cilantro, allspice, and vinegar for spicy, sweet, and tangy cowboy candy. Serve these candied jalapeños alongside a dollop of brie or goat cheese on the grazing table.

Nuts mixed with Suya spice

Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver


F&W’s Chandra Ram dresses up buttered nuts and suya spices for a Nigerian-inspired riff on a popular bar snack. This hot, sweet and savory recipe was inspired by Chef Simileoluwa Adebajo Chicken Suya.

Pickled peppers for snack

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen


Thinly slice and pickle mini sweet peppers in a simple solution of white wine vinegar, sugar, salt and water. Peppers retain their bright colors to brighten any meal.

Rhubarb and Currant Mustard

Victor Protasio

Fresh rhubarb and dried blackcurrants provide mild heat and acid from dry mustard, mustard seeds, and red wine vinegar in this tart, juicy cheese and cracker spread.

Beer cheese

Food & Wine / Photography by Jason Donnelly / Food Styling by Holly Dreesman / Prop Styling by Addelyn Evans


A fun casual addition, this spread uses draft beer and comes together in 10 minutes with grated cheddar, cream cheese, garlic powder, cayenne pepper, hot sauce and Worcestershire sauce.

Burrata with Air Fryer

Food & Wine / Photography by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Gabriel Greco


Spread cream-filled burrata with breadcrumbs and then deep-fry until crispy on the outside and melty on the inside for a gooey cheese component in 40 minutes, sauce optional.

Pickled peppers stuffed with Stilton

Greg DuPree

Pair pickled peppers like spicy peperoncini and mild peppadew with Gorgonzola or Roquefort in these little snacks from Justin Chapple.

Cheese straw

Greg DuPree / Food Styling by Margaret Monroe Dickey / Shell Royster


These crispy and salty cheese straws from Chef Scott Peacock and iconic Southern Cher Edna Lewis have a playful presentation that’s sure to be a crowd pleaser.

Sugar nuts and spices

© John Kernick

Toss raw cashews and almonds with sugar, cinnamon, cayenne, chile, and salt, then roast for 45 minutes in this snack recipe from expert Bronson van Wyck.

Apricot and cherry dried mustard

© Helene Dujardin

Grace Parisi’s take on this Italian fruit and mustard condiment takes 20 minutes, complementing dried apricots and dried cherries with ginger and mustard.

Sweet pickles with cauliflower and carrot

© Fredrika Stjärne

Showcase colorful produce from the market by marinating vegetables in a mixture of sugar and Cointreau with a bag of spices and keeping them in the refrigerator overnight to pickle.

Blueberry-liquorice compote

© Tina Rupp

This sweet and tangy compote is spiced with star anise, cinnamon, vanilla, citrus peel and Pernod. Goes well with fresh goat cheese.

Porcini and pecan paté

© Sabra Krock

Delight plant-based party guests with a vegan porcini and portobello mushroom paté from chef Sean Baker of Berkeley restaurant Gather.

Warm olives with rosemary, garlic and lemon

© Quentin Bacon

Marinate olives in olive oil, lemon zest, rosemary and garlic for a citrus upgrade in just 25 minutes.

Fresh raspberry preserves

© Con Poulos

Balance juicy raspberries with a bit of tart red wine vinegar to temper the sweetness for this hour-long, four-ingredient spread from 2016 F&W Best New Chef Iliana Regan of Michigan’s Milkweed Inn.

Homemade wheat crackers

© Petrina Tinsley

Susan Spungen makes thin, crispy biscuits with pantry staples and an egg white in an hour and 15 minutes.