Easy Finger Food Recipes & Ideas For Parties

two brown bread on brown wooden table

It’s the time of year when we are all gathering together to celebrate with friends and family! Finger food is a great way to share tasty treats without breaking the bank or sacrificing your diet. Finger foods also make it easier to socialize while you’re out at a party; instead of having to balance a plate in one hand, you can simply hold a delicious finger food in your fingers. In this blog-post, I’m going to share some easy recipes that will be perfect for any event or get together with friends and family!

Crispy Bacon-Wrapped Brussels Sprouts

Brussels sprouts are a favorite side dish to many but they often require standing over them, causing the pan or stovetop surface to smoke. This is no longer necessary thanks to crispy bacon-wrapped Brussels sprouts that roast on baking sheets with little effort required from you! These are perfect for your next dinner party and will be sure not disappoint guests because of how easy it was made.


1 pound Brussels sprouts, trimmed and halved lengthwise

Kosher salt and freshly ground pepper

Two 16-ounce packages of bacon

2 tablespoons honey

Chopped chives, for serving


Preheat the oven to 400°F and season 1 pound of Brussels sprouts with salt and pepper, then cut them in half lengthwise through their centers using a pair of kitchen shears so that you have two long halves separated from one another at each end by open space where bacon will be wrapped around it later on. 2. Cut pieces of bacon down the middle as well – discard any lighter-colored strips or those are mostly fat but keep darker ones for wrapping up your brussels sprout appetizers next! 3) Wrap individual halved Brussels Sprouts tightly in these delicious hunks o’ meat before placing about an inch apart on a foil-lined baking sheet (seam side down). Bake until crispy.

Delicata Squash Rings with Garlic-Lemon Sauce

The delicata squash is a delicious vegetable that cooks up in minutes. It has thin, crisp skin and its flesh can vary from dark orange to light yellow depending on the variety of this plant-based foodstuff. The most popular way to prepare it is by slicing off rings so you don’t have any pesky peeling! This dish makes for an easy finger food snack when entertaining your guests at cocktail hour but not one they won’t be able to resist.



1½ cups panko bread crumbs

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

¼ cup all-purpose flour

½ teaspoon smoked paprika

½ teaspoon cayenne pepper

2 large eggs, lightly beaten

One 2-pound delicata squash

Finely chopped parsley, for serving

Lemon wedges, for serving


½ cup mayonnaise

2 tablespoons lemon juice

2 cloves garlic, finely minced into a paste

Kosher salt and freshly ground black pepper, to taste


1MAKE THE DELICATA SQUASH RINGS: Preheat the oven to 450°F and toss bread crumbs with oil, 1 teaspoon salt, and 1 teaspoon pepper until well combined. Bake on a rimmed baking sheet for 2 minutes then transfer rings into shallow bowl slightly seasoned with paprika or cayenne depending on preference. Cut squash in half crosswise before scooping out seeds from inside; slice ½-inch rounds (a serrated knife is helpful) but don’t forget to season them beforehand!

Whisk together the flour, smoked paprika and cayenne in another shallow bowl, and place the lightly beaten eggs in a third shallow bowl.

Cut the squash in half crosswise, scoop out the seeds and slice into ¼-inch rounds (a serrated knife is helpful); season with salt and pepper.

Working one at a time, dip the squash rings into the flour mixture and then in to egg whites (letting excess drip off) before dipping them in bread crumbs; turn gently with your fingers after every step so they adhere well. Bake until tender, 18-20 minutes 5°C or more!

Top delicate slices with parsley for color and serve alongside lemon wedges to squeeze on top as desired.

Mozzarella Bites

Never trust a person who doesn’t like mozzarella sticks. (It’s fried cheese, people. What’s not to love?) If you’re such as big fan of this appetizer, then we had to introduce you to these bite-size twists on your favorite food: Mozza Bites! Instead of the usual stick shape which can be hard for dipping in sauce and enjoying with friends or family members that may have allergies or diet restrictions, we fry up tiny balls made out of delicious cheddar cheese instead so everyone will get their fix no matter what they want from it. Warning: Once you pop…you’ll never stop eating more!


1 cup neutral, for frying

Two (16-ounce) containers bocconcini

½ cup all-purpose flour

1 egg, lightly beaten

1½ cups bread crumbs

Kosher salt

3 tablespoons chopped fresh parsley, for garnishing

1 cup marinara sauce, warmed for dipping


Line a large plate with several layers of paper towels to catch any drippings from the cheese sticks. In a small pot, heat the oil over medium-high heat until it reaches 360°F – 370°F on your thermometer (this will give you that crispy outer crust before too much liquid can get into and melt all that delicious mozzarella inside). Keep an eye on the temperature, as this is getting close to just past frying temp at 375 degrees Fahrenheit! If it gets too hot turn-off or lower down for 2 minutes then resume cooking once more in order not to burn those delicacies we’re currently making here today!

The process of making the dish goes as follows: first, drain the mozzarella balls and dry them well with paper towels. Next, get a medium bowl that has flour in it; place this on your work surface. In another medium bowl create an egg batter by mixing eggs together thoroughly so they are nice and gooey for coating purposes later down the line when you dredge each cheese ball into it even before then dipping them one after another in bread crumbs until all is said and done–a total of three bowls should be used to complete these steps successfully!

Fry the mozzarella in a deep pan with olive oil and cook until it is golden brown on all sides. Remove from heat, season with salt then sprinkle chopped parsley to garnish before serving immediately alongside warm marinara sauce for dipping.

Table of Contents