15 Southern Kentucky Derby Appetizers That Win Every Time

Written by Sandra P. Hays in Dessert

You’re hosting a Derby party and want snacks that taste like Kentucky and look like a celebration. These Southern Kentucky Derby appetizers balance bourbon, mint, pecans, and southern comfort to keep guests nibbling between races. You’ll find easy crowd-pleasers and a few showstoppers that are perfect for sipping juleps and cheering the horses.

This collection of 15 Southern Kentucky Derby appetizers includes handheld bites, dips, skewers, and mini desserts. Each recipe lists exact ingredients, clear instructions, and serving tips. You’ll get prep and cook times plus storage notes. Pin the recipes you love and plan a menu that wins every time.

1. Bourbon Pimento Cheese Crostini

These crostini pair tangy pimento cheese with a hint of bourbon for a classy southern bite. The texture is creamy and slightly chunky from roasted bell pepper. They’re quick to make and perfect for cocktail hour. Fans of pimento cheese and bourbon will love the sweet-savory contrast. You’ll notice bright orange color and a glossy honey drizzle that smells faintly boozy.

Ingredients

  • 1 cup sharp cheddar, grated
  • 1 cup extra-sharp cheddar, grated
  • 8 oz cream cheese, softened (room temperature)
  • 1/2 cup jarred roasted red peppers, drained and finely chopped
  • 1/4 cup mayonnaise
  • 2 tbsp bourbon
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 baguette, sliced 1/2-inch thick
  • 2 tbsp butter, melted
  • 1 tbsp honey (optional, for drizzle)
  • Fresh chives for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
  2. Brush baguette slices with melted butter on both sides. Place on sheet.
  3. Toast slices 6–8 minutes until golden and crisp. Flip halfway. Cool on rack.
  4. In a large bowl, beat cream cheese until smooth with a mixer.
  5. Add mayonnaisse, Dijon, bourbon, smoked paprika, salt, and pepper. Mix until combined.
  6. Fold in grated cheddars and chopped roasted peppers. Stir until even.
  7. Taste and adjust salt. If too thick, add 1 tsp bourbon or 1 tbsp mayonnaise.
  8. Spoon 1–2 tbsp pimento cheese onto each crostini.
  9. Drizzle with honey and top with chopped chives.
  10. Serve immediately. Leftovers chill in an airtight container up to 3 days.

How to Serve It

  • Arrange crostini on a long wooden board. Add small bowls of extra cheese.
  • Garnish with extra chives and thin lemon slices for brightness.
  • Pair with a mint julep or light lager for contrast.
  • Store spread separately from crostini to keep bread crisp.
  • Make the cheese mix a day ahead for easy assembly on party day.

2. Mini Hot Brown Sliders

This mini Hot Brown packs turkey, bacon, and Mornay sauce into handheld comfort. The texture is creamy, meaty, and crunchy from bacon edges. It’s a classic Kentucky dish turned party-size, ideal for Derby gatherings. Guests who like rich, savory flavors will swoon. Expect warm cheese aroma and golden-browned tops.

Ingredients

  • 1 lb roasted turkey breast, thinly sliced
  • 12 slider rolls
  • 8 slices bacon, cooked crisp
  • 2 cups whole milk
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 cup Gruyère, grated
  • 1/4 cup Parmesan, grated
  • 1/2 tsp dry mustard
  • 1/4 tsp nutmeg
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped parsley
  • 2 tbsp melted butter for brushing tops

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet.
  2. Make Mornay sauce: melt butter in saucepan over medium heat.
  3. Stir in flour and cook 1 minute to form a roux.
  4. Gradually whisk in milk until smooth. Simmer 3–4 minutes until thickened.
  5. Remove from heat. Stir in Gruyère, Parmesan, dry mustard, nutmeg, salt, and pepper until cheese melts.
  6. Split slider rolls. Layer turkey, crumbled bacon, and a spoonful of Mornay on each bottom bun.
  7. Replace tops and brush with melted butter. Place on baking sheet.
  8. Bake 10–12 minutes until tops are golden and sauce is bubbling at edges.
  9. Garnish with chopped parsley and serve hot.
  10. Let cool 5 minutes before serving. Store covered for 2 days.

How to Serve It

  • Serve on a large platter with extra Mornay in a small bowl.
  • Garnish with parsley and extra bacon bits.
  • Pair with an amber ale or a dry sparkling wine.
  • Assemble ahead and bake right before serving for best texture.
  • Reheat at 325°F (160°C) for 8–10 minutes covered with foil.

3. Southern Kentucky Derby Appetizers: Bourbon-Glazed Meatballs

These bourbon-glazed meatballs bring sweet, tangy, and smoky notes in every bite. The meat is tender and juicy with a sticky bourbon glaze. They’re perfect for mingling around the Derby broadcast. People who like bold southern flavors will keep coming back. The glaze smells of caramelized sugar and warm bourbon.

Ingredients

  • 1 lb ground beef (80/20)
  • 1/2 lb ground pork
  • 1/2 cup panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, beaten (room temperature)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup bourbon
  • 1/2 cup brown sugar, packed
  • 1/4 cup ketchup
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp butter

Instructions

  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil.
  2. Soak panko in milk for 5 minutes until soft.
  3. In a bowl, mix ground beef, ground pork, soaked panko, egg, onion, garlic, Worcestershire, salt, and pepper until just combined.
  4. Shape into 1-inch meatballs (about 24). Place on sheet.
  5. Bake 12–14 minutes until internal temp reaches 160°F (71°C) and meatballs are browned.
  6. While baking, make glaze: combine bourbon, brown sugar, ketchup, vinegar, Dijon in saucepan.
  7. Bring to simmer over medium heat. Cook 6–8 minutes until sticky and slightly reduced.
  8. Remove from heat and whisk in butter.
  9. Toss hot meatballs in glaze until coated. Return to oven 2–3 minutes to set glaze.
  10. Serve warm on skewers. Cool 10 minutes before storing in fridge up to 3 days.

How to Serve It

  • Present in a shallow bowl with extra glaze for dipping.
  • Garnish with thyme sprigs or sliced green onions.
  • Pair with bourbon cocktails or sweet tea.
  • Make meatballs a day ahead and reheat in glaze before serving.
  • For a slow cooker option, simmer meatballs in glaze on low 1–2 hours.

4. Fried Green Tomato BLT Bites

Crisp fried green tomato BLT bites blend tangy tomato with smoky bacon and zesty remoulade. You get crunchy exterior, tart center, and creamy sauce. They bring southern charm to your Derby spread. People who love fried comfort food will dive in. The aroma is warm frying oil and smoky bacon.

Ingredients

  • 3 medium green tomatoes, sliced 1/2-inch thick
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 large eggs, beaten (room temperature)
  • 1/2 cup buttermilk
  • 1 tsp kosher salt, plus 1/4 tsp for tomatoes
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne (optional)
  • 8 slices bacon, cooked and chopped
  • 1 cup panko breadcrumbs
  • 1 cup vegetable oil for frying
  • For remoulade:
  • 1/2 cup mayonnaise
  • 2 tbsp finely chopped pickles
  • 1 tbsp Dijon mustard
  • 1 tsp hot sauce
  • 1 tbsp lemon juice
  • Microgreens for garnish

Instructions

  1. Season tomato slices with 1/4 tsp salt and set on paper towels 10 minutes to drain.
  2. Set up dredging station: flour, beaten eggs mixed with buttermilk, then panko-cornmeal mix with salt, pepper, cayenne.
  3. Heat oil in a skillet to 350°F (175°C). Use thermometer.
  4. Dredge tomatoes in flour, dip in egg mixture, then coat with panko mixture.
  5. Fry 2–3 slices at a time 2–3 minutes per side until golden. Doneness: deep golden color and firm edges.
  6. Drain on paper towel and keep warm on wire rack in 200°F (95°C) oven.
  7. Mix remoulade ingredients in a small bowl.
  8. Top each fried tomato with a teaspoon of remoulade and chopped bacon.
  9. Garnish with microgreens and serve hot.
  10. Leftovers keep in fridge up to 1 day; re-crisp in 375°F (190°C) oven 6–8 minutes.

How to Serve It

  • Plate on a wooden board with lemon wedges.
  • Garnish with extra pickles or hot sauce for spice lovers.
  • Pair with a crisp white wine or mint julep.
  • Make remoulade ahead; fry tomatoes just before guests arrive.
  • For a lighter version, bake at 425°F (220°C) for 12–14 minutes turning once.

5. Pecan-Crusted Goat Cheese Balls with Honey

These goat cheese balls marry tangy, creamy cheese with crunchy pecan crust and sweet honey. The texture contrasts melt-in-your-mouth center with toasted nuts. They’re elegant and fit the Derby’s southern palate. Cheese lovers and nut fans will adore them. Expect nutty aroma and bright honey sweetness.

Ingredients

  • 8 oz goat cheese, chilled (room temperature for 10 minutes)
  • 4 oz cream cheese, softened
  • 1 tbsp honey
  • 1 tsp lemon zest
  • 1/4 tsp black pepper
  • 1/2 cup pecans, finely chopped
  • 2 tbsp chopped fresh thyme
  • 2 tbsp finely chopped parsley
  • 1/4 cup crushed pecans for rolling
  • 2 tbsp honey for drizzle
  • Flaky sea salt for finishing

Instructions

  1. In a bowl, beat goat cheese and cream cheese until smooth.
  2. Stir in honey, lemon zest, pepper, thyme, and parsley.
  3. Chill mixture 20–30 minutes to firm up for rolling.
  4. Using a tablespoon, form 1-inch balls. Place on parchment-lined tray.
  5. Roll each ball in crushed pecans to coat. Press gently to adhere.
  6. Chill 30 minutes to set.
  7. Arrange on platter; drizzle with 2 tbsp honey and sprinkle flaky sea salt.
  8. Serve chilled or room temperature. Store airtight in fridge up to 3 days.
  9. If pecans soften, re-crisp on a baking sheet at 350°F (175°C) for 5 minutes before rolling.

How to Serve It

  • Serve on a slate board with crackers and sliced baguette.
  • Add fresh figs or pear slices for seasonal contrast.
  • Pair with a dry sparkling wine or bourbon-forward cocktail.
  • Make balls a day ahead and keep chilled.
  • For Derby flair, garnish with mint sprigs or crushed candied pecans.

6. Mini Chicken and Waffle Bites with Hot Honey

These mini chicken and waffles deliver sweet, spicy, and crunchy in a bite. The tiny waffles are crisp on the edges and tender inside. Hot honey brings a warm, sweet kick that pairs with bourbon cocktails. Fans of sweet-and-savory combos will love them. Scent of fried chicken and warm syrup fills the air.

Ingredients

  • For waffles:
  • 1 cup all-purpose flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 large egg, beaten (room temperature)
  • 2 tbsp unsalted butter, melted and slightly cooled
  • For chicken:
  • 1 lb boneless chicken tenders, cut into 1-inch pieces
  • 1 cup buttermilk (for marinade)
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Vegetable oil for frying
  • For hot honey:
  • 1/2 cup honey
  • 1 tsp red pepper flakes
  • 1 tbsp apple cider vinegar

Instructions

  1. Marinate chicken in 1 cup buttermilk for 30 minutes in fridge.
  2. Whisk waffle batter: combine flour, sugar, baking powder, baking soda, salt, buttermilk, egg, and melted butter until smooth.
  3. Heat mini waffle iron and cook batter in 1–2 minutes until golden. Keep warm.
  4. Heat oil to 350°F (175°C) in a deep skillet.
  5. Toss marinated chicken in seasoned flour, paprika, garlic powder, salt, and pepper.
  6. Fry chicken pieces 3–4 minutes until golden and internal temp 165°F (74°C).
  7. Drain on paper towels.
  8. Make hot honey: warm honey and red pepper flakes gently 2 minutes, stir in vinegar.
  9. Assemble bites: place fried chicken on mini waffle, skewer with pick, and drizzle with hot honey.
  10. Serve immediately. Store chicken and waffles separately in fridge up to 1 day.

How to Serve It

  • Serve on tiered trays for visual appeal.
  • Add extra hot honey in a small jug for guests.
  • Pair with cocktails like a whiskey sour or mint julep.
  • Make waffles a day ahead; reheat in toaster or oven.
  • For brisk hosting, keep fried chicken warm in a 200°F (95°C) oven.

7. Shrimp Remoulade Endive Cups

These shrimp remoulade endive cups are bright, crisp, and a lighter Derby appetizer. The shrimp are tender and coated in a zesty, creamy sauce. Endive adds a bitter crunch that balances the remoulade. Seafood lovers and light-eating guests will enjoy them. You’ll smell lemon and Creole spices.

Ingredients

  • 1 lb cooked shrimp, peeled and chopped
  • 3 heads Belgian endive, leaves separated
  • 1/2 cup mayonnaise
  • 2 tbsp Creole mustard or Dijon
  • 2 tbsp ketchup
  • 1 tbsp prepared horseradish
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 tsp hot sauce
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced red bell pepper
  • 1 tbsp chopped parsley
  • Paprika for dusting

Instructions

  1. In a bowl, whisk mayonnaise, Creole mustard, ketchup, horseradish, lemon juice, Worcestershire, and hot sauce.
  2. Stir in celery, red bell pepper, parsley, and chopped shrimp until well coated.
  3. Refrigerate 15–20 minutes to let flavors meld.
  4. Separate endive leaves and rinse; pat dry.
  5. Spoon about 1 tbsp shrimp remoulade into each leaf.
  6. Dust lightly with paprika and garnish with parsley.
  7. Keep chilled until serving; assemble no more than 30 minutes ahead to avoid sogginess.
  8. Leftovers stored in fridge in airtight container up to 2 days.

How to Serve It

  • Arrange on a long platter with lemon wedges.
  • Garnish with microgreens or finely sliced scallions.
  • Pair with crisp white wine or sparkling water with mint.
  • Make remoulade a few hours ahead; fill endives shortly before serving.
  • Perfect for a lighter course between heavier bites.

8. Bacon-Wrapped Bourbon Dates (Devils on Horseback)

These bacon-wrapped bourbon dates are sweet, salty, and smoky. Dates stuffed with goat cheese and pecans meet crisp bacon and a bourbon glaze. They’re bite-sized decadence that fits the Derby vibe. Fans of sweet-savory combinations will reach for seconds. The scent is caramelized bacon with a hint of bourbon.

Ingredients

  • 24 Medjool dates, pitted
  • 4 oz goat cheese, softened
  • 1/2 cup chopped pecans
  • 12 slices bacon, cut in half
  • 1/4 cup brown sugar, packed
  • 2 tbsp bourbon
  • 1 tbsp maple syrup
  • 1/4 tsp black pepper
  • Toothpicks for securing

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and a rack.
  2. Mix goat cheese and chopped pecans in a bowl.
  3. Stuff each date with about 1 tsp goat cheese mixture.
  4. Wrap each date with half a slice of bacon, secure with toothpick.
  5. Arrange on rack seam-side down.
  6. Mix brown sugar, bourbon, maple syrup, and pepper to form glaze.
  7. Brush glaze over each bacon-wrapped date.
  8. Bake 15–18 minutes until bacon is crisp and glaze is caramelized. Doneness: bacon should be browned and slightly crisp.
  9. Let cool 5 minutes before serving.
  10. Serve warm. Store in fridge up to 2 days and reheat at 375°F (190°C) for 6–8 minutes.

How to Serve It

  • Serve on a wooden board with extra glaze for dipping.
  • Garnish with chopped pecans and a sprig of rosemary.
  • Pair with bourbon or brown ale.
  • Make ahead and reheat; brush with warm glaze before serving.
  • Great for fall-through-spring Derby days.

9. Kentucky Hot Brown Dip with Toasted Brioche

This Hot Brown dip transforms the classic sandwich into a shareable, cheesy dip. It’s creamy, savory, and rich with turkey and bacon. Guests can spoon it onto toasted brioche for a filling snack. People who love indulgent dips will be satisfied. Expect bubbling cheese and roasted turkey aroma.

Ingredients

  • 2 cups cooked turkey, shredded
  • 6 slices bacon, cooked and crumbled
  • 2 cups Gruyère, grated
  • 1 cup Parmesan, grated
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/4 tsp nutmeg
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 loaf brioche, sliced and toasted
  • 2 tbsp chopped parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Melt butter in saucepan over medium heat. Stir in flour and cook 1 minute.
  3. Whisk in milk gradually. Simmer 3–4 minutes until thickened.
  4. Add Gruyère, Parmesan, Dijon, nutmeg, salt, and pepper. Stir until smooth.
  5. Fold in shredded turkey and half the crumbled bacon.
  6. Transfer to a small cast-iron skillet or baking dish. Top with remaining bacon.
  7. Bake 12–15 minutes until bubbly and edges are golden.
  8. Garnish with parsley and serve hot with toasted brioche.
  9. If reheating, cover and bake 15 minutes at 350°F (175°C) until warmed through.

How to Serve It

  • Spoon into individual small skillets for rustic presentation.
  • Garnish with extra grated Parmesan and parsley.
  • Pair with a crisp Chardonnay or light lager.
  • Assemble a day ahead; bake right before serving.
  • Leftovers keep in fridge up to 3 days; reheat covered.

10. Southern Kentucky Derby Appetizers: Mint-Bourbon Cucumber Bites

These mint-bourbon cucumber bites bring cool cucumber and boozy-sweet mint cream together. The texture is creamy with a crisp base. They’re refreshing between heavier Derby bites and echo classic mint julep notes. Guests who like fresh flavors and a hint of bourbon will enjoy them. Expect a faint mint aroma and bright green color.

Ingredients

  • 2 English cucumbers, sliced 1/2-inch thick
  • 8 oz cream cheese, softened
  • 2 tbsp sour cream
  • 1 tbsp honey
  • 1 tbsp bourbon
  • 2 tbsp finely chopped fresh mint plus extra for garnish
  • 1/4 tsp lemon zest
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup chopped candied pecans (for topping)

Instructions

  1. Pat cucumber slices dry with paper towel.
  2. In a bowl, beat cream cheese until smooth.
  3. Add sour cream, honey, bourbon, chopped mint, lemon zest, salt, and pepper. Mix until combined.
  4. Chill filling 15 minutes to firm slightly.
  5. Spoon about 1 tsp of mint-bourbon cream onto each cucumber slice.
  6. Top with chopped candied pecans and a small mint leaf.
  7. Keep chilled until serving; assemble within 30 minutes to keep cucumbers crisp.
  8. Leftovers: store filling separate from cucumber up to 2 days.

How to Serve It

  • Arrange on a white platter for contrast.
  • Garnish with extra mint and lemon twists.
  • Pair with non-alcoholic mint lemonade or a frosted julep.
  • Make filling ahead and pipe onto slices just before guests arrive.
  • Great for daytime Derby parties or brunch.

11. Sweet Potato Rounds with Ricotta and Crispy Sage

These sweet potato rounds combine earthy roasted sweetness with creamy ricotta and crispy sage. The texture is tender with a crunchy herb finish. They bring southern sweet-and-savory flavors to your Derby table. People who like seasonal produce will appreciate them. Smell the toasted sweet potato and warm maple.

Ingredients

  • 2 large sweet potatoes, sliced 1/2-inch rounds
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup ricotta cheese
  • 1 tbsp honey
  • 1 tsp lemon zest
  • 1/4 cup grated Parmesan
  • 10 fresh sage leaves
  • 2 tbsp unsalted butter
  • 1 tbsp maple syrup (for drizzle)

Instructions

  1. Preheat oven to 425°F (220°C). Line baking sheet with parchment.
  2. Toss sweet potato rounds with olive oil, salt, and pepper. Arrange in single layer.
  3. Roast 18–22 minutes, flip once, until tender and edges are caramelized. Doneness: tender when pierced with fork.
  4. While roasting, mix ricotta, honey, lemon zest, and Parmesan until smooth. Chill.
  5. In a small skillet, melt butter over medium heat. Fry sage leaves 20–30 seconds until crisp. Drain on paper towel.
  6. Spoon 1 tsp ricotta mixture onto each sweet potato round.
  7. Top with a crispy sage leaf and drizzle maple syrup.
  8. Serve warm. Leftovers in fridge up to 2 days; reheat at 350°F (175°C) for 8–10 minutes.

How to Serve It

  • Arrange on a warm platter and finish with extra Parmesan.
  • Pair with a spiced cocktail or amber beer.
  • Make sweet potato rounds ahead and reheat; add ricotta and sage before serving.
  • For a nutty crunch, sprinkle toasted pecans on top.

12. Bourbon-Glazed Smoked Shrimp Skewers

These bourbon-glazed smoked shrimp skewers are smoky, sweet, and slightly tangy. The shrimp take on a light char and soak up the glaze. They’re easy to pick up and perfect with mint juleps. Seafood and bourbon fans will appreciate the smoky-sweet combo. You’ll smell char and bourbon caramel.

Ingredients

  • 1.5 lb large shrimp, peeled and deveined
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 1/2 cup bourbon
  • 1/3 cup brown sugar, packed
  • 2 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 2 tbsp lemon juice
  • Chopped parsley for garnish
  • Wooden skewers soaked 30 minutes

Instructions

  1. Preheat grill or grill pan to medium-high (400°F/200°C).
  2. Toss shrimp with olive oil, salt, pepper, and smoked paprika.
  3. Thread 3–4 shrimp per skewer.
  4. Make glaze: combine bourbon, brown sugar, soy sauce, Dijon, garlic, and lemon juice in saucepan. Simmer 6–8 minutes until syrupy.
  5. Grill shrimp 2–3 minutes per side, brushing with glaze halfway. Doneness: shrimp turn pink and opaque.
  6. Brush final coat of glaze and remove from grill.
  7. Garnish with parsley and a squeeze of lemon.
  8. Serve immediately. Store leftover shrimp up to 1 day in fridge.

How to Serve It

  • Present on a long platter with lemon wedges.
  • Pair with a crisp rosé or mint julep.
  • Make glaze ahead and warm before brushing.
  • For smoky flavor, briefly smoke shrimp before grilling.
  • Great for outdoor Derby parties.

13. Deviled Eggs with Pimento and Pickled Jalapeño

These deviled eggs add southern pimento and a tangy pickled jalapeño kick. The filling is creamy, tangy, and a little spicy. They match well with classic Kentucky flavors and are easy finger food. Deviled egg lovers will appreciate the bright color and flavor pop. You’ll notice a pickled tang on the finish.

Ingredients

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tbsp finely chopped jarred pimentos
  • 1 tbsp Dijon mustard
  • 1 tsp apple cider vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • 6 pickled jalapeño slices, finely chopped plus extra for garnish
  • Chives for garnish

Instructions

  1. Place eggs in a pot and cover with cold water by 1 inch.
  2. Bring to boil over high heat. Once boiling, remove from heat and cover. Let stand 12 minutes.
  3. Drain and transfer eggs to ice bath 10 minutes. Peel shells.
  4. Slice eggs in half lengthwise. Remove yolks to a bowl.
  5. Mash yolks with mayonnaise, pimentos, Dijon, vinegar, salt, pepper, smoked paprika, and chopped pickled jalapeño until smooth.
  6. Pipe or spoon mixture back into egg whites.
  7. Garnish with extra jalapeño slices and chives.
  8. Chill at least 30 minutes before serving. Store covered in fridge up to 2 days.

How to Serve It

  • Arrange on a deviled egg plate and dust with smoked paprika.
  • Pair with iced tea or a light beer.
  • Make filling ahead and fill eggs right before serving for freshest look.
  • For less heat, reduce pickled jalapeño amount.

14. Sausage and Pecan Stuffed Mushrooms

These stuffed mushrooms combine savory sausage, crunchy pecans, and herb breadcrumbs. The caps are juicy and the filling is richly seasoned. They’re hearty and perfect for winter or spring Derby evenings. Meat-lovers and nut fans will enjoy the texture contrasts. Aroma is warm sausage and toasted pecan.

Ingredients

  • 24 large cremini mushrooms, stems removed and chopped
  • 1/2 lb bulk breakfast sausage
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup panko breadcrumbs
  • 1/3 cup chopped pecans, toasted
  • 1/4 cup grated Parmesan
  • 2 tbsp chopped parsley
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet.
  2. Heat olive oil in skillet over medium heat. Sauté onion until translucent 4–5 minutes.
  3. Add garlic and chopped mushroom stems. Cook 3–4 minutes until moisture reduces.
  4. Push veggies to side. Brown sausage in skillet, breaking up, 6–8 minutes until cooked through.
  5. Stir in panko, toasted pecans, Parmesan, parsley, butter, salt, and pepper. Cook 2 minutes to combine; remove from heat.
  6. Spoon filling into mushroom caps, mounding slightly.
  7. Place on baking sheet and bake 15–18 minutes until tops are golden and mushrooms are tender.
  8. Let cool 5 minutes before serving.
  9. Store in fridge up to 2 days; reheat at 350°F (175°C) for 8–10 minutes.

How to Serve It

  • Arrange on a hot platter and garnish with extra parsley.
  • Pair with a full-bodied white wine or bourbon cocktail.
  • Make filling ahead and stuff mushrooms right before baking.
  • For vegetarian option, substitute plant-based sausage.

15. Mini Hummingbird Cake Skewers

These mini hummingbird cake skewers bring classic southern cake flavors into a party bite. The cake is moist with banana, pineapple, and cinnamon. Cream cheese frosting adds tang and richness. Guests with a sweet tooth will love the nutty crunch. Expect warm cinnamon and pineapple aroma.

Ingredients

  • For cake:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs, beaten (room temperature)
  • 1/2 cup vegetable oil
  • 1 cup mashed ripe bananas (about 2-3 bananas)
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped pecans
  • For frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Toasted pecan halves for garnish
  • Mini wooden skewers

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×9 pan.
  2. Whisk flour, baking soda, salt, and cinnamon in a bowl.
  3. In another bowl, beat sugars, eggs, and oil until combined.
  4. Stir in bananas and pineapple.
  5. Fold wet mixture into dry ingredients until just combined.
  6. Stir in chopped pecans.
  7. Pour into pan and bake 28–32 minutes until a toothpick comes out clean.
  8. Cool completely on a rack.
  9. Make frosting: beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Beat until fluffy.
  10. Cut cake into 1-inch cubes. Skewer two cubes per mini skewer, add a dot of frosting and top with a pecan half.

How to Serve It

  • Serve on a dessert tray with extra frosting for guests.
  • Pair with coffee or a sweet brown ale.
  • Make cake a day ahead and store wrapped; frost and assemble the day of.
  • For portable platters, place skewers upright in a shallow vase filled with sugar.

You now have 15 Southern Kentucky Derby appetizers that cover savory, sweet, crispy, and creamy flavors. This mix gives you handheld bites, dips, and tiny desserts that thread bourbon, mint, pecans, and southern comfort through every plate. Try a few recipes before race day, then pin your favorites for quick planning. Which appetizer are you making first for your Derby party? Share these with friends and family so everyone has something delicious to sip with their julep.

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