I agree that a lot depends on the budget of whomever is throwing the party. When I attend something where the catering budget was generous, the food is MUCH better than otherwise, even if it’s cocktails and appetizers only. When it’s someone’s home, it depends on the creativity of the hostess and guests (if there is some potluck).
It depends on the budget. Cheaper budget produces more carbish hors-d’oeuvre, why expensive budget produce more tasty, meat hors-d’oeuvre.
I think overlooked, processed ingredients with bland taste are what makes appetizers blech. Remember the movie Ratatouille? It is all about combinations of flavors! 
Endive makes great tasting, visually appealing boat shaped “containers” for other stuff like chicken salad etc. Here is an example!
More can be found on endive.com!
And if you don’t like the bitter taste of endive you can use the hearts of Romaine lettuce. I put a lot of stuff on endive or romaine that other people put on crackers because dh is big into low carbs.
Here is a yummy appetizer for low-carbers:
https://www.2020lifestyles.com/resources-tools/recipes/s-z/tuna-cucumber-boat.aspx#.VfjgyKa9LCQ
Eggplant Tempanade over crustini or pita chips.
Do dips count??? I’m known in my family as the “dip” girl - in a food way of course, not “dipsy”!!!
Love homemade french onion dip with carmelized onions, sour cream, etc.
Homemade spinach artichoke dip with crudites.
Jalapeno popper dip!
Buffalo chicken dip with real chicken breast shredded
I can go on and on…
I like beef satay. I had a Peruvian appetizer like heart kebabs. Many people here might not like it. But it was good and tasty. I’m glad my friend who is married to a Peruvian introduced me to Peruvian food.
http://perudelights.com/anticuchos-cows-heart-kebabs-flavor-on-a-stick/
When we have a winter gathering for our employees (many of who arrive by bicycle), we have espresso cups of a hot vegan soup (usually a spiced carrot soup) ready. There’s a pitcher of soup (regularly refilled from a hot pot on the stove) and cups handy. It’s a nice way to warm up.
I am partial to phyllo cups with all kinds of little fillings. Chopped mushrooms with sour cream is a favorite. I’ve also made baby quiches in phyllo cups.
I don’t like things that require toothpicks because people leave toothpicks in some very strange places and I don’t find them all until the dog is chewing one…
Personally, I adore bacon-wrapped dates and don’t bother with the goat cheese filling, just use half a date and a third of a strip of bacon.
I find that old school deviled eggs are still a hit. (I’ve even seen gourmet versions recently at restaurants). People have good memories of childhood picnics etc.
Deviled eggs are always amongst the first to disappear. If you want to try a deviled egg recipe with a twist, this one is good: http://www.mrfood.com/Eggs/Asian-Deviled-Eggs
Mexican vegetable pinwheels.
http://www.yummly.com/recipe/external/Mexican-Pinwheels-1275757