New Years Eve party food ideas – quick and easy finger food recipes

New Year’s Eve is a time for party and unlike the festive Christmas dinner, the menu for the evening can be based on party food or finger food. We have selected some quick and easy New Years Eve party food ideas which will help you serve different culinary delights to your friends and family.

New Years Eve party food ideas – keep it simple and delicious

It is not impossible to offer great food without spending a day or two in the kitchen. Think of snacks and cocktails, good wine and champagne and you will throw a memorable party. Here are some New Years Eve party food ideas for you!

New Years Eve party food ideas – Cheese ball bites

Ingredients:

• For the balls:
• 1 Celery stick , finely chopped
• 1 Large apple , finely chopped
• 1.4 (40g) oz walnuts, finely chopped
• 1.7 oz (50g) Gouda cheese, grated
• 7 oz (200g)cream cheese

For coating the balls:

• 3.5 oz (100g) walnuts, finely chopped
• 3.5 oz (100g) Gouda cheese

Directions:

• Mix all the ingredients in a bowl using a spoon or a fork.
• Form bite-size balls and place onto a tray. Cool the balls in the fridge.
• Coat half of the balls in finely chopped walnuts and the other half in grated cheese.
• Refrigerate for at least 30 minutes before serving.
• Serve with cheese crackers.

Blue cheese crostini with pecans and honey

Ingredients:

• 12 baguette slices
• olive oil for drizzling
• 4 oz (110 g) blue cheese, crumbled
• 2 oz (55 g) pecans coarsely chopped
• 12 whole pecans
• ½ cup honey

Instructions

• Preheat the oven to 375°F (190C).
• Arrange baguette slices in a single layer on a baking sheet and drizzle with olive oil. Bake for 8-10 minutes, until golden brown. Set aside until cool.
• Turn oven on to broil.
• In a medium bowl stir together blue cheese and pecans. Scoop mixture on to each crostini and broil for 1 minute.
• Top each crostini with a whole pecan and drizzle with 1 teaspoon of honey.
• Serve warm.

 

Figs with goat cheese and jamon

Ingredients:

• 12 Fresh figs
• 6 oz (180g) goat cheese
• 4-6 thin slices of jamon
• Fresh parsley

Directions:

• Rinse the figs under running water and pat them dry with paper kitchen towels. Trim off the stems.
• Make an “X” cut into each fig starting at the stem area and continuing down about ⅔ into the fig.
• Cut the goat cheese into slices and half each slice. Tear the jamon into smaller pieces.
• Fill each fig with a slice of the cheese and a few pieces of jamon. Top them with a leaf of fresh parsley.
• Optionally, drizzle each fig with honey and sprinkle with coarsely chopped walnuts.

 

Crispy baked coconut shrimps

Ingredients:

• 1 pound (450 g) large shrimps peeled and deveined
• 1 cup panko breadcrumbs
• ½ cup unsweetened shredded coconut
• ½ teaspoon salt
• ½ cup mayonnaise
• ¼ cup sriracha
• 1 tablespoon fresh lime juice
• ½ cup unbleached all-purpose flour
• salt and freshly ground black pepper
• 2 large eggs, beaten
• fresh parsley minced, for garnish (optional)

Directions:

• Mix together the dip ingredients: mayonnaise, sriracha and lime juice. Cover and refrigerate until ready to serve.
• Preheat oven to 350°F (180C).
• Whisk together panko and coconut in a bowl. Spread mixture onto a baking sheet in a single layer. Bake for 4 minutes, until lightly golden. Return to bowl and add salt.
• Place a rack on a baking sheet and coat with non-stick cooking spray.
• Increase oven to 425°F (220C).
• Put flour on a small plate and season with salt and pepper, stir to combine.
• Arrange flour, eggs and breading. Dip one shrimp into flour and shake off excess, dip in egg and then coat thoroughly with breading. Place on rack. Repeat with remaining shrimp.
• Bake for 8 to 10 minutes until shrimp are golden brown and cooked through. Transfer shrimp to platter and garnish with parsley. Serve immediately with the dip.

 

Quail egg and goat cheese bites

Ingredients:

• 6 Quail Eggs
• Cooked Ham
• Mustard
• Water cress
• 1 goat cheese
• 3 Slices wholegrain toast bread

Directions:

• Bring a small pot of water to the boil and cook the eggs for maximum of 3 minutes. Transfer eggs to a bowl with cold water to stop them from cooking.
• With a cookie cutter cut 2 circles out of each bread slice. Place them on a frying pan and dry fry until they turn brown.
• Peel the eggs and cut each in half.
• Spread some of the mustard over each bread slice. Top with thinly sliced goat cheese and some watercress.
• Cut the ham into thin strips, roll each strip and put onto the watercress. Top with half of the egg and secure with a toothpick.

 

Onion mini sandwiches

Ingredients:

• 1 small sweet onion
• 12 slices of white bread
• 4 tablespoons unsalted butter, softened
• 1 teaspoon ground turmeric
• 3 tablespoons flat-leaf parsley, finely chopped

Directions:

• Cut the onion into very thin half-moons. Soak them in cold water for 5 minutes and drain.
• Trim the crusts off 12 slices of white bread. Toast the bread lightly, if desired.
• Mix together the butter, turmeric and parsley.
• Spread the parsley butter on each piece of bread. Cut the bread in half on the diagonal, top with a few pieces of onion.
• Sprinkle each piece with coarse sea salt.

 

Smoked salmon tortilla rolls

Ingredients:

• 11 oz (300 g) smoked salmon, sliced thinly
• 2 tortillas
• 4 tbsp. spoons sour cream
• 3.5 oz (100 g) cream cheese
• 1 tbsp dill
• Salt and pepper

Directions:

• Mix cheese cream, sour cream and dill. Season with salt and pepper to taste.
• Spread the mixture on the tortillas and add a layer of salmon.
• Roll the tortillas and cut small rolls.
• Arrange rolls on a platter and decorate with greens.

 

Shrimp and chorizo shooters

Ingredients:

• 30 shrimp, raw, peeled and deveined
• 1 package of Spanish chorizo, sliced into rounds
• 1 clove garlic, finely minced
• 1/2 teaspoon Italian seasoning
• 1 tablespoon lemon juice
• 1/4 cup extra virgin olive oil
• 2 tablespoons chopped fresh parsley or cilantro

For the roasted bell pepper soup

• 2 red bell peppers
• 1/2 cup crushed tomato
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• ¼ teaspoon red chili pepper flakes

Directions:

• Combine shrimp, garlic, Italian seasoning, lemon juice and olive oil. Toss to coat well and marinate the shrimp in the refrigerator for 30 minutes.
• Prepare the roasted bell pepper soup:
• Cut into quarters and remove seeds. Roast bell pepper in a hot cast iron skillet until charred all over. Transfer to a bowl and cover with plastic wrap until cool enough to handle. Peel and discard the skin.
• Transfer to a blender and add crushed tomato, salt, sugar and chili pepper flakes. Pulse until smooth and divide into shooter glasses. Set aside.
• Skewer one shrimp and one round of chorizo onto wooden toothpicks or skewers. Repeat the same process with the remaining shrimp and chorizo.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place a few skewers into the pan and sear on both sides until the shrimp are cooked through and the chorizo is lightly browned, about 3 to 4 minutes. Season with salt and pepper and arrange each skewer into a shooter glass with the roasted bell pepper soup. Garnish with fresh parsley or cilantro.

 

Brie, peach and prosciutto crostini

Ingredients:

• Crostini bread
• Brie cheese
• Peaches
• Prosciutto
• Fresh Mint

Directions:

• Spread softened brie onto each crostini piece.
• Slice the peach into thin slices and wrap each slice with a thin piece of prosciutto.
• Place the prosciutto wrapped peach slices onto each crostini.
• Top each crostini with a small sprig of fresh mint.

 

Strawberry salad with poppy seed dressing

For the dressing:

• 1/2 cup granulated sugar
• 1 tablespoon poppy seeds
• 2 teaspoons finely grated onion
• 1/4 cup white wine vinegar
• 1/4 cup apple cider vinegar
• 1/2 cup vegetable oil

For the salad:

• 4 cups baby arugula
• 1 cup sliced strawberries
• 1/3 cup crumbled goat cheese
• 1/4 cup sliced almonds

Directions:

• In a bowl mix together granulated sugar, white wine vinegar, apple cider vinegar and vegetable oil and whisk until sugar is dissolved. Add poppy seeds and onion and stir.
• Divide arugula and sliced strawberries in individual bowls. Arrange in a platter and served with dressing on the side.

 

Deviled eggs with three fillings

Ingredients:

• Mustard filling:
• 12 Eggs
• 80 g Butter, soften
• 2 tsp mayonnaise
• 2 tsp mustard
• Salt to taste

Anchovy filling:

• 12 Eggs
• 80 g Butter, soften
• 2 tsp mayonnaise
• 2-3 Anchovies or more, to your liking

Olive and chili filling:

• 12 Eggs
• 80 g Butter, soften
• 2 tsp mayonnaise
• 10 olives, pitted
• Paprika to taste
• Chili to taste

Directions:

• Hard-boil the eggs and let them cool down before peeling the shells off.
• Cut each egg in half, take out the yolks and place them in a food processor. Add the rest of the ingredients and process until smooth. Taste it. Add more seasoning, if needed.
• Fill a piping bag (fitted with a star piping nozzle) with the egg mixture and fill the egg whites.
• Garnish with parsley and serve.