19 Festive Finger Foods That Make Appetizer Hour the Best Part of the Party

Perfect for mingling.

By
Theodora Kaloudis
Theodora Kaloudis
Theodora Kaloudis
Theodora's passion for cooking began early on as a young girl, working in the kitchen at her father's Greek diner in Brooklyn, NY. Her recipes have appeared on Delish, Spruce Eats, Today.com, Martha Stewart & Marley Spoon, Dinnerly, Simply Recipes, and in various cookbooks.
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Published December 21, 2025
Theodora Kaloudis
A tray of baconwrapped dates served with toothpicks accompanied by a glass of red drink in the background

Simply Recipes / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hausser

Planning a holiday party and not sure what appetizers to serve? Finger foods are your best bet for festive gatherings because they allow your guests to move around and chat while savoring tasty bites of Deviled Eggs, Glazed Cocktail Meatballs, and Stuffed Mushrooms. No matter which delicious recipes you choose, your guests will enjoy every bite.

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  • Crash Hot Potatoes with Smoked Salmon

    A plate of three smoked salmon-topped potatoes

    Simply Recipes / Coco Morante

    “Need to plan ahead? Cook and smash the potatoes, but don’t bake them until you’re ready to serve them. Refrigerate the smashed unbaked potatoes in an airtight container for up to one day.” —Coco Morante, Recipe Developer

  • Slow Cooker Glazed Cocktail Meatballs

    A slow cooker filled with meatballs in a sauce with a spoon for serving

    Simply Recipes / Jessica Furniss

    “I always get my slow cooker cocktail meatballs started an hour ahead of time, then allow them to stay on the ‘warm’ setting throughout a gathering. Guests can scoop a few out of the slow cooker onto a plate while the rest stay warm.” —Jessica Furniss, Recipe Developer

  • Brussels Sprouts in a Blanket

    Closeup of bacon wrapped Brussels sprouts on a large oval serving plate, with a fork stuck into one of the sprouts

    Simply Recipes / Ali Redmond

    “If you’re feeling fancy, you can add fresh chopped rosemary when seasoning the sprouts. About one teaspoon of finely chopped rosemary adds a woodsy, herbal flavor. It’s my addition since I have a huge rosemary bush in my yard.” —Ivy Manning, Recipe Developer

  • Sour Cream and Bacon Deviled Eggs Recipe

    Lisa Lin

    “I use granulated garlic in this recipe because it mixes better into the egg yolk mixture, and it doesn’t have the raw bite of freshly minced garlic. If you don’t have granulated garlic or garlic powder on hand, I would mix in a half to one full tablespoon of minced onions instead.” —Lisa Lin, Recipe Developer

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  • Cheese Straws

    Twisted Cheese Straws on a Plate Next to a Drink and a Kitchen Towel. One Twisted Cheese Straw Is Broken in Half Next to the Plate.

    Simply Recipes / Mark Beahm

    “To help the cheese straws keep their signature ridges or twirl, place the baking sheet in the freezer for 10 minutes before baking. You may need to add a minute or two to the bake time.” —Laurel Randolph, Associate Editorial Director

  • Devils on Horseback

    A tray of baconwrapped dates served with toothpicks accompanied by a glass of red drink in the background

    Simply Recipes / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hausser

    “You can stuff and wrap the dates a day in advance to eliminate any frantic party-time prep. As your guests roll in, pop them in the oven (or in your countertop oven if the main one’s tied up with other party nosh) and pour yourself a cocktail. Bonus: They’re just as good at room temperature after cooking, making them ideal for potlucks or buffet spreads.” —Anne Wolf, Recipe Developer

  • Retro Party Mix

    party mix

    Simply Recipes / Meghan Splawn

    “While some recipes for party mix call for butter, margarine, or even bacon drippings, this one uses vegetable oil mixed with the seasonings and Worcestershire sauce in a blender. You’re essentially emulsifying the vegetable oil and Worcestershire into a dressing that clings to every nook of the snack mix. It's so smart!” —Meghan Splawn, Recipe Developer

  • Sausage Balls

    Sausage balls in a bowl at a table with glasses of wine and some table napkins

    Simply Recipes / Laurel Randolph

    “A quick note about cheese: This is the one time I’d recommend using store-bought shredded cheese. The anti-caking agents that coat this cheese will help keep it from immediately melting out of the sausage balls. Plus, it’s a real time saver.” —Laurel Randolph, Associate Editorial Director

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  • Classic Stuffed Mushrooms

    Stuffed mushroom caps on an appetizer tray
    Sally Vargas

    “You can prepare the filling and stuff the mushrooms (without baking them) for up to 24 hours ahead. Just cover and refrigerate them, and then cook them right before serving. Once cooked, stuffed mushrooms do not hold up well for long periods.” —Elise Bauer, Founder

  • Millionaire Crackers

    Overhead view of a serving board of millionaire crackers appetizer on top of a striped cloth napkin

    Simply Recipes / Ali Redmond

    “I like to use kitchen shears to cut cleanly through the bacon pack and the slices all at once. That will make all the pieces roughly equal and is easier than slicing each individually.” —Nick Evans, Recipe Developer

  • Potato Croquettes

    Potato Croquettes Sprinkled with Salt, All Sitting on a Paper Towel Lined Baking Pan

    Simply Recipes / Frank Tiu

    “Forming the potato croquettes should be really easy, and the filling should not be very sticky. If you’re finding it difficult, try letting the filling chill a bit in the fridge, then very lightly wet your hands before rolling. I find forming them into balls is the easiest shape, but if you want oblong or even patty-shaped croquettes, go for it!” — Devan Grimsrud, Recipe Developer

  • Prosciutto and Cheese Puff Pastry Pinwheels

    Savory pinwheels on a white platter.

    Simply Recipes / Jessica Gavin

    “Not a fan of prosciutto? Thinly sliced ham is a great substitute or use chopped up pieces of precooked bacon sprinkled on top. Shredded aged white cheddar, Gruyere, or smoked Gouda are tasty swaps for Parmesan cheese.” —Jessica Gavin, Recipe Developer

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  • Triscuit Thingies

    Triscuit appetizers topped with melted cheese on a serving plate with flower design

    Simply Recipes / Photo by Jen Causey / Food Styling by Julian Hensarling / Prop Styling by Hannah Greenwood

    “You can make the spread up to a day in advance, which I recommend. The extra time provides a richer, more flavorful spread.” —Sara Haas, Recipe Developer

  • Cheddar Cheese Puffs

    Elise Bauer

    “These cheese puffs are made with cheddar cheese and a little bit of thyme. You could add crumbled bacon, or use sage or rosemary. You could use goat cheese instead of cheddar, or Gruyere or Emmenthaler (more traditional for a gougère).” —Elise Bauer, Founder

  • 3-Ingredient Goat Cheese Crostini

    3-ingredient appetizers (goat cheese crostini) on a wooden board

    Simply Recipes / Laurel Randolph

    “While many crostinis start by toasting fresh Italian bread, I prefer using thick crackers to save time and keep it truly bite-size. My favorite is the Bruschettini Crackers by Asturi, which you can find at Target. There are typically good bruschetta-style crackers near the deli section of any grocery store.” —Julie & Amy Luxemberg, Recipe Developers

  • Sriracha Honey Chex Mix

    Sweet and spicy chex mix in a bowl at a table setting with two glasses of beer and a yellow kitchen towel

    Simply Recipes / Ciara Kehoe

    “You can swap out the pretzels, cheese crackers, and/or nuts for other mix-ins, such as bagel chips, peanuts or mixed nuts, oyster crackers, Cheerios, and more. I especially like adding sesame sticks.” —Laurel Randolph, Associate Editorial Director

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  • Bacon-Wrapped Shrimp

    Bacon Wrapped Shrimp Recipe
    Elise Bauer

    “This is the best shrimp! So easy to make and what a hit with a crowd. I made it as an appetizer for my daughter's birthday party with family and friends. I made 70 of these, and there were no leftovers. Incredible taste and definitely a keeper!” —Julie, Reader

  • Lumpia Shanghai

    Plate of Lumpia Cut in Half With a Bowl of Sweet and Sour Sauce, and in the Background, a Bowl of Rice, a Glass With a Fizzy Drink, and a Plate With Rice, Lumpia, and Some Sauce

    Simply Recipes / Ciara Kehoe

    “In Asian homes, a wok is the common vessel for deep-frying. A flat-bottomed, 14-inch wok works for electric ranges, while a round-bottomed wok is good for gas cooking. An alternative is to use a heavy 12-inch skillet.” —Elizabeth Ann Quirino, Recipe Developer

  • Fried Mushrooms

    Fried Mushrooms Served with a Bowl of Dipping Sauce

    Simply Recipes / Ross Yoder

    “Cleaning mushrooms can be a tedious task, but it doesn’t have to be. I prefer to use a damp sponge to remove any visible dirt from the mushrooms themselves, and I’ve found that it’s the easiest technique for quickly cleaning a large batch of mushrooms” —Ross Yoder, Recipe Developer

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