Food & Cooking Recipes Recipes by Region Jewish Recipes 19 Elegant Rosh Hashanah Appetizers to Make for the Holiday Dinner From fresh salads to cheesy tarts and comforting soups, we've got stellar suggestions for how to start your holiday meal. By Leah Bhabha Leah Bhabha Leah is a freelance writer for MarthaStewart.com. Editorial Guidelines and Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years. Editorial Guidelines Updated on August 16, 2023 Close Photo: Bryan Gardner Rosh Hashanah, the Jewish New Year, falls in the autumn, during September or October. It's a time of togetherness, where families and friends convene after religious services to celebrate the dawn of a new year. Unlike the Passover seder, there are fewer typical foods eaten for this holiday, but we've selected a number of Rosh Hashanah appetizers that would be ideal for kicking off your gathering. Our selection includes recipes that feature ingredients considered lucky for the holiday, like carrots, which feature in both a vegetable tart and a creamy soup, and ones that are culturally significant, like pomegranates, which serve as the garnish for autumnal pears and fresh goat cheese in a supremely quick, four-ingredient starter. And, of course, there's that Jewish holiday favorite, matzo ball soup, along with less expected options such as a mushroom and Gruyère tart, deviled eggs with smoked salmon, and butternut squash salad. Whichever you choose to serve, these Rosh Hashanah appetizers will set the perfect scene for a festive meal. View Recipe 01 of 19 Carrot, Zucchini, and Leek Fritters Lennart Weibull A riff on latkes, these colorful fritters pack in three vegetables. Serve them with a dipping sauce like like Zesty Tomato or Curried-Sour-Cream—or both! View Recipe 02 of 19 Polenta Squares With Wild Mushrooms and Fontina David Malosh Cooled polenta sets into a firm and is crisp on the outside and creamy within. It makes the perfect base for these savory bites. Use a mix of mushrooms for the topping for the best texture and flavor. View Recipe 03 of 19 Crème Fraîche Salmon Spread David Malosh Serve this quick, easy, and sophisticated spread with crisp crackers. Tangy crème fraîche unites poached and smoked salmon for an elegant topping. View Recipe 04 of 19 Pears and Camembert Anna Williams This rich appetizer is just right for a special meal like Rosh Hashanah dinner. A wheel of camembert is sliced across and filled with warm buttery diced pears and walnuts and topped with a balsamic-honey glaze. View Recipe 05 of 19 Herbed Hummus Give store-bought hummus a holiday makeover by blending in fresh herbs. It's also a great way to use up leftover herbs. View Recipe 06 of 19 Smoked Salmon-Radish Deviled Eggs Mike Krautter The smoked fish adds a luxurious savory flavor to this classic appetizer. View Recipe 07 of 19 Roasted-Carrot-and-Beet Tart Bryan Gardner Leaving the carrots whole makes for an even more enticing presentation in this striking phyllo tart. View Recipe 08 of 19 Test Kitchen's Favorite Matzo Ball Soup Sidney Bensimon It's our favorite for good reason: The long-simmered chicken stock makes a soup that is well worth the wait. View Recipe 09 of 19 Spicy Squash Salad With Ginger-Lime Dressing David Prince This dish features two varieties of squash: butternut and acorn, along with an addictive, slightly zesty vinaigrette. View Recipe 10 of 19 Mushroom-Gruyère Tart Jonathan Lovekin Tahini makes a surprising, savory addition to the crust in this satisfying vegetarian dish. View Recipe 11 of 19 Beet Salad With Honey-Lavender Dressing Mikkel Vang Fall produce and fresh goat cheese star in this vibrant, refreshing salad. View Recipe 12 of 19 Carrot-Ginger Soup Bryan Gardner This aromatic, velvety soup can be served hot or cold and is sure to be a crowd pleaser. View Recipe 13 of 19 Baked Brie With Boozy Fruit Aya Brackett It's hard to resist the gooey texture and rich flavor of baked brie. Tangy, port-laced fruit adds a sweet, slightly acidic note. View Recipe 14 of 19 Beet, Cheddar, and Apple Tarts Bryan Gardner Apples and honey (meant to signify the sweetness of the year ahead) are a classic snack at Rosh Hashanah, so we've included this favorite seasonal fruit in an elegant, savory tart made with store-bought puff pastry. View Recipe 15 of 19 Butternut Squash Pizza With Hazelnut Dough Thinly sliced winter squash stars in this rustic, creative preparation. View Recipe 16 of 19 Herb-Cheese Palmiers These savory pastries feature both cheddar and parmesan, along with chopped fresh herbs. View Recipe 17 of 19 Carrot Roulades With Radish and Herb Goat Cheese Thin strips of carrots create the perfect vessel for creamy goat cheese filling. View Recipe 18 of 19 Classic Deviled Eggs Bryan Gardner A classic appetizer for Rosh Hashanah and so many other holidays. This is the original and best recipe. View Recipe 19 of 19 Crostini With Ricotta, Honey, and Lemon Zest Marcus Nilsson Ready in under five minutes, this easy Italian-inspired appetizer marries savory and sweet wonderfully. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit