A festive table is an important part any home celebration! Are you wondering what to serve as New Years Eve party bites and finger food? We have collected interesting and delicious festive recipes for appetizers for every taste that will surely delight your guests!
New Year’s Eve is a long-awaited event and if you are hosting a party, do not rush to buy chips, crackers, salted nuts and other snacks. You can prepare something tastier and healthier, so look at these simple yet delicious holiday recipes.
What to Serve as New Years Eve Party Bites and Finger Food – Sweet and Salty Feta Cubes
Pistachios, finely chopped or nuts of your choice
Dip cubes of feta in honey, allowing excess to drip off.
Immediately coat with finely chopped pistachios.
Chorizo and Manchego Crostini Recipe
Fresh parsley, chopped
Spread apricot jam on crostini.
Top with Manchego cheese and sliced chorizo.
Sprinkle with chopped fresh parsley.
New Years Eve Party Bites Recipes – Bacon Lettuce Cups
Cooked bacon, chopped
Crumbled Blue Cheese
Toss chopped cooked bacon in wing sauce.
Place in lettuce leaves along with sliced grape tomatoes and crumbled blue cheese.
Stuffed Mushrooms Recipe
1 1/2 lb./700g baby mushrooms
2 tbsp butter
2 cloves garlic, minced
1/4 cup breadcrumbs
1/4 cup freshly grated Parmesan, plus more for topping
4 oz./110 cream cheese, softened
2 tbsp. freshly chopped parsley, plus more for garnish
1 tbsp. freshly chopped thyme
Preheat oven to 400°F/200C. Grease a baking sheet with cooking spray. Remove stems from mushrooms and roughly chop stems. Place mushroom caps on baking sheet.
In a medium skillet over medium heat, melt butter. Add chopped mushrooms stems and cook for 5 minutes. Add garlic and cook 1 minute then add breadcrumbs and let toast slightly, 3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
In a large bowl mix together mushroom stem mixture, Parmesan, cream cheese, parsley, and thyme. Season with salt and pepper.
Fill mushroom caps with filling and sprinkle with more Parmesan.
Bake until mushrooms are soft and the tops are golden, 20 minutes.
Garnish with parsley.
Spinach Artichoke and Zucchini Bites
4 oz./110g cream cheese, softened
2/3 cup shredded mozzarella
1/4 cup freshly grated Parmesan
1/2 cup canned artichoke hearts, drained and chopped
1/2 cup frozen spinach, thawed and drained
2 tbsp. sour cream
2 cloves garlic, minced
Pinch crushed red pepper flakes
3 medium zucchini, cut into 1/2″/1,5 cm rounds
Preheat oven to 400°F/200C and line a large baking sheet with parchment paper. In a medium bowl, combine cream cheese, mozzarella, Parmesan, artichokes, spinach, sour cream, garlic, and crushed red pepper. Season with salt and pepper.
Spread about a tablespoon of cream cheese mixture on top of each zucchini coin.
Bake until zucchini is tender and cheese is melty, 15 minutes. For more color, broil on high, 1 to 2 minutes.
Cranberry Brie Bites Recipe
1 – 8 ounce package refrigerated crescent rolls
1 – 8 ounce round Brie cheese
1/4 cup cranberry sauce
Preheat the oven to 350 degrees. Spray 2 – 12 count mini muffin tins with nonstick spray.
Separate the crescent rolls into 4 rectangles. Press the seams together and cut each one into 6 even squares. Press into the prepared pans.
Cut the rind off the Brie cheese. Cut into 24 small squares. Place on square into each crescent lined tin.
Spoon a small amount of cranberry sauce on top of each cheese square. Fold the tips of the crescent rolls over, if desired. Bake for 12-15 minutes.
Remove from the oven. Serve immediately.
Eggs on The Ritz Recipe
2 hard boiled eggs
3 tablespoons tomato ketchup
2 drops Tabasco sauce
12 Ritz crackers
1⁄8 teaspoon salt
1⁄8 teaspoon pepper
Slice hard cooked eggs evenly.
Stir together ketchup and Tabasco sauce.
Place slice egg on top of Ritz, add a small dollop of ketchup-Tabasco sauce to top. Garnish with a fresh basil leave, sliced.
Cucumber Slices with Smoked Salmon
Slice the cucumber.
Top with creme fraiche, smoked salmon and black caviar.
Baked Jalapeno Popper Phyllo Cups
45 frozen phyllo shells
½ cup greek yogurt
4 oz/110g softened cream cheese
1 cup Pepper Jack cheese
1 cup sharp cheddar
1/3 cup chopped pickled jalapenos
¼ tsp garlic powder
red pepper flakes, to taste
Pre-heat oven to 350F/180C.
Prepare a baking sheet by lining with foil and spritzing with a little olive or oil to prevent sticking.
Arrange phyllo cups on your baking sheet and set aside.
Combine Greek yogurt and softened cream cheese in a bowl.
Add freshly grated cheeses, pickled jalapeños, and garlic powder.
Spoon mixture into cups and bake for approx 13 minutes or until crispy and melty.
Vegan Carrot Salmon
4 large carrots, cut in half
1 cup warm water
1/3 cup vegetable oil
3 tbsp caper brine
2 tbsp rice vinegar
3 tbsp soy sauce
1 tsp lemon juice
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
Cook carrots with 1 tsp of salt in a small pot for about 8-10 mins. Rinse the carrots with cold water and then dry them off with a kitchen towel.
In a small bowl, combine water, oil, caper brine, rice wine vinegar, soy sauce, lemon juice, mustard, garlic powder and onion powder.
Once the carrots have cooled off completely, slice them into thin strips (lengthwise) and place into the marinade. Place them in the fridge for at least a few hours, ideally overnight.