Finger foods are the best part of any Friendsgiving party. They’re perfectly bite-sized, and no one judges you for eating half the tray yourself. If you’re hosting the party this year or need a dish to bring, these fancy Friendsgiving finger food ideas are perfect.
25+ Fancy Friendsgiving Finger Food Ideas on a Budget
1. Mini Beef Wellington Bites
These mini beef Wellington bites are super fancy, but because they’re bite-sized, it won’t cost you a fortune to make these. You’ll need some prosciutto, dry red wine, shallots, mushrooms, puff pastry and a few other ingredients. Make sure you have a rolling pin and food processor, too.
Ingredients
Dijon Sauce
- 1/4 cup Dijon mustard
- 2 tbsp sour cream
- 2 tbsp mayonnaise
- 1 garlic clove, minced
- Kosher salt, to taste
Mini Wellingtons
- 8 oz white button or cremini mushrooms, roughly chopped
- 2 shallots, roughly chopped
- 3 garlic cloves, roughly chopped, divided
- 1 1/2 tbsp unsalted butter, divided
- 1 1/2 tsp minced fresh rosemary, divided
- 1/4 cup dry red wine
- Kosher salt & black pepper, to taste
- 3 oz prosciutto, roughly chopped
- All-purpose flour, for dusting
- 1/2 lb puff pastry (1 sheet)
- 1 egg
- 1 tbsp water
- 1 lb Chairman’s Reserve Platinum® Angus beef tenderloin, cut into 1-inch chunks
- 1 tbsp neutral oil, canola, vegetable, or avocado
- 2 tbsp chopped fresh chives
Instructions
- Make the sauce – In a small bowl, whisk the Dijon mustard, sour cream, mayonnaise, minced garlic, and a pinch of salt. Taste and add more salt if needed. Cover and refrigerate.
- Heat oven – Heat the oven to 400°F. Line 2 sheet pans with parchment.
- Make the duxelles – In a food processor, pulse the mushrooms, shallots, and 2 of the garlic cloves until finely chopped. Melt 1 tbsp butter in a large pan over medium heat, add the mixture, and cook until very soft and dry. Stir in 1 tsp rosemary and salt and pepper; cook about 30 seconds. Deglaze with the red wine and cook until mostly evaporated. Transfer to a bowl, stir in the prosciutto, and cool completely. Wipe out the pan.
- Bake the pastry bases – On a lightly floured surface, roll the puff pastry to 10 by 10 inches. Cut into 25 2-inch squares, arrange on the pans about 2 inches apart, and prick inside a 1/4-inch border. Beat the egg with 1 tbsp water and brush over the squares. Spoon about 1 tbsp duxelles onto each and gently flatten. Bake 15 to 16 minutes, until golden brown.
- Sear the beef – While the pastry bakes, pat the beef dry and season generously with salt and pepper. Heat the neutral oil in the wiped pan over medium-high until shimmering. Sear the beef on all sides, 1 to 2 minutes. Add the remaining 1/2 tbsp butter, the remaining chopped garlic clove, and 1/2 tsp rosemary; toss 1 to 2 minutes more, until medium rare. Transfer to a plate.
- Assemble – Transfer the pastry squares to a platter. Top each with a beef cube, a small dollop of Dijon sauce, and chives.
2. Spinach Dip Bites
These bite-sized treats are great for Friendsgiving. They look fancy, but they’re simple to make, thanks to the Crescent dough. You’ll also need frozen spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, garlic and cream cheese. You can tweak this recipe if you want and use Gruyere cheese or even cheddar.
Ingredients
- 4 ounces cream cheese, softened
- 3/4 cup mozzarella cheese, shredded, divided
- 2 tablespoons parmesan cheese, grated
- 1/2 teaspoon minced garlic
- 2 cups frozen spinach, chopped and thawed
- 6 ounces artichoke hearts, drained and chopped
- 1/2 teaspoon garlic salt, with parsley flakes
- black pepper, to taste
- 1 can (8 oz) refrigerated seamless crescent dough
Instructions
- Preheat the oven to 375°F.
- Make the filling – In a bowl, combine spinach, artichoke hearts, minced garlic, and Parmesan. Blend in the cream cheese and half of the mozzarella. Season with garlic salt and black pepper; set aside.
- Prepare the dough – On a cutting board, roll and lightly stretch the dough to an 8×12-inch rectangle. Cut into 2-inch squares to make 24 pieces.
- Assemble – Lightly grease a mini muffin tin. Place a dough square in each cup and gently press to make a shallow indent. Spoon 1 teaspoon filling onto each and gently press in. Sprinkle the remaining mozzarella over the tops.
- Bake – Bake 15–17 minutes, until golden brown. Let cool 5–10 minutes before removing from the pan.
3. Garlic Shrimp Crostini with Avocado
These garlic shrimp crostini will impress and delight your guests. Avocado is the perfect pair for shrimp, and the rest of the ingredients are so simple (just a few spices). You can easily make a vegetarian version of this dish by ditching the shrimp and topping it with porcini mushrooms.
Ingredients
For the crostini
- 10-12 baguette slices (about 1/2″ thick)
- 3 tbsp olive oil
- 1 tsp garlic powder
For the avocado
- 1 avocado, mashed
- Juice of 1/2 lime
- 1/4 tsp salt
- 1/4 tsp black pepper
For the shrimp
- 3 tbsp olive oil
- 2 big garlic cloves, cut into slivers
- 12 large shrimp, peeled, deveined
- 3/4 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Toast the crostini – Preheat the oven to 350°F and move the rack to the top. Line a baking sheet with parchment and lay out the baguette slices. In a small bowl, mix 3 tbsp olive oil with the garlic powder, then brush both sides of the bread. Bake 10–15 minutes, until as crisp as you like.
- Mash the avocado – In a small bowl, mash the avocado and mix in the juice of 1/2 lime, 1/4 tsp salt, and 1/4 tsp black pepper. Set aside.
- Cook the shrimp – While the crostini bake, heat 3 tbsp olive oil in a large skillet over low heat. Add the garlic slivers and cook about 2 minutes. Raise heat to medium-high, add the shrimp, smoked paprika, cumin, 1/4 tsp salt, and 1/4 tsp black pepper. Stir and cook, turning the shrimp once or twice, until pink, about 5 minutes.
- Assemble – Spread the avocado on the crostini and place a shrimp on top. Serve immediately.
Related: 15 Inspiring Thanksgiving Table Setting Ideas To Make Your Guests Feel Special
4. Caramelized Onion and Pear Tarts
These bite-sized tarts are the perfect combination of savory and sweet. Using frozen puff pastry will make this recipe so easy to make, and the fresh chives will take the presentation up a notch. Use high-quality goat cheese and pears to maximize the flavor, and serve them on a fancy serving platter.
Ingredients
- 2 tbsp vegetable oil
- 1 large yellow onion, diced or thinly sliced
- 1 tsp salt
- 2 tbsp unsalted butter
- 1 lb pears, peeled and diced into small cubes
- 2 tbsp sugar
- 1 package (1 lb) frozen puff pastry, thawed
- 1 egg, lightly beaten
- 2-3 oz goat cheese
- 3 tbsp chives, minced
Instructions
- Caramelize onions – Heat the oven to 400°F. Cook the onion with the oil and salt in a frying pan, stirring occasionally, until lightly caramelized and light golden, about 25 minutes. Transfer to a bowl.
- Cook pears – In the same pan, add the butter, pears, and sugar. Cook, stirring to combine, until the pears soften. Remove from heat and add to the bowl with the onions.
- Prep pastry – Cut the thawed puff pastry into 2-inch squares with a cookie cutter or sharp knife. Brush each piece with the beaten egg.
- Fill tarts – Place 1/2 tablespoon goat cheese in the center of each pastry piece, then top with the onion–pear mixture.
- Bake and finish – Bake 20–25 minutes, until the pastry is light golden. Remove from the oven and top with the minced chives.
5. Steak Bruschetta with French Onion Marmalade
This bruschetta recipe will impress everyone, although we have to admit that they’re a little bit bigger than bite-sized (no one will complain). The onion marmalade is delicious and sounds more complicated than it really is. Topped with melted Gruyere cheese and a slice of ribeye steak, this appetizer won’t last long at your table.
Ingredients
For the French Onion Marmalade
- 4 tablespoons unsalted butter
- 3 yellow onions (medium), diced
- 1/2 teaspoon kosher salt
- 1/4 cup red wine (dry)
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh thyme, leaves
For the steaks
- 2 tablespoons unsalted butter
- 2 tablespoons avocado oil
- 16 oz. Panorama Grass Fed Grass Ribeye Steaks (2 steaks)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
For assembly
- 1 baguette (~12 oz.), sliced into 1/2-inch rounds
- Onion Marmalade (recipe above)
- 12 oz. gruyere cheese (shredded)
- Fresh thyme, leaves
Instructions
- Make the marmalade – Melt 4 tbsp butter in a nonstick skillet over medium heat. Add the diced onions and 1/2 tsp kosher salt. Cook 15–20 minutes, stirring occasionally, until golden and starting to caramelize. Pour in the red wine and let it bubble a few minutes. Stir in the red wine vinegar, reduce to medium-low, and cook about 10 minutes more, stirring, until very soft and more caramelized. Stir in the fresh thyme, transfer to a jar or container, and refrigerate until needed.
- Sear the steaks – Heat 2 tbsp butter and 2 tbsp avocado oil in a nonstick skillet over high heat. While it heats, pat the steaks dry and season all over with 1/2 tsp kosher salt and 1/2 tsp black pepper. Add the steaks (use a splatter guard), cook 4–5 minutes, flip once, then cook 2–3 minutes more. Check with a digital thermometer; if within 5–10°F of your target, remove from the skillet. If not, keep cooking to your desired doneness.
- Rest and slice – Transfer steaks to a plate, cover with foil, and rest 10–15 minutes. Slice thinly, making as many slices as baguette pieces.
- Build the bruschetta – Preheat the broiler and line a large baking sheet with parchment. Arrange the baguette slices on the sheet. Spread 2–3 tsp French Onion Marmalade on each and sprinkle 2–3 tsp shredded gruyere on top, keeping cheese on the bread.
- Broil and finish – Broil 5–6 minutes, until the cheese is toasty and bubbly. Let cool 10 minutes. Top each with a slice of steak and finish with a sprinkle of fresh thyme. Serve warm or at room temperature.
6. Mustard Hasselback Kielbasa Bites
Hasselback anything always looks fancy, and this recipe is no exception. If you’re looking for super simple Friendsgiving finger food ideas that will wow your guests, this one is perfect.
The trickiest part is slicing the kielbasa. The rest is a breeze. Serve with a dipping sauce of your choice. Mayo-based dips are a great option.
Ingredients
- 2 rings kielbasa (13.9 ounces each), sliced
- 1/4 cup (62 g) coarse ground Dijon mustard
- 2 tbsp light brown sugar
- 2 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- 2 tbsp mayonnaise
- Parsley, chopped, for garnish
Instructions
- Prep the kielbasa – Set each kielbasa ring between two chopsticks and make 1/4-inch cuts without slicing all the way through. Cut crosswise into 1-inch pieces (about 20 per ring) and place in a bowl or on a sheet pan.
- Make the sauces – In a small bowl, mix the mustard, brown sugar, vinegar, and Worcestershire. Divide the mixture between two bowls. Stir the mayonnaise into one bowl to make the dipping sauce; cover and refrigerate.
- Sauce and load – Brush about half of the second bowl of mustard mixture over the kielbasa pieces, getting sauce between the cuts. Arrange the bites in a single layer in the air-fryer basket; work in batches if needed.
- Air fry – Air fry at 400°F for 7–9 minutes, shaking the basket halfway, until browned.
- Finish and serve – Transfer the bites to a platter, brush with the remaining mustard mixture, garnish with parsley, and serve warm with the chilled mustard aioli.
7. Fried Olives with Garlic Aioli
Fried olives? Sign us up! They’re the perfect finger food that your guests won’t get enough of. While you can use any olive you want, pimento stuffed olives work best. Some breadcrumbs, mayo, garlic and a few other simple ingredients are all you need to make this finger food.
Ingredients
For the aioli
- 1/3 cup mayonnaise
- 1 scant tbsp lemon juice
- 1 heaping tbsp minced garlic
- Salt & pepper, to taste
For the fried olives
- Canola oil, for frying
- 1/2 cup flour
- 1 egg, beaten
- Buttermilk
- 1/2 cup panko bread crumbs
- 1 jar (5 1/2 oz) small pimento stuffed olives
Instructions
- Make the aioli – Stir together the mayonnaise, lemon juice, garlic, and salt and pepper. Chill before serving.
- Heat the oil – Pour a couple of inches of canola oil into a Dutch oven and heat to 325–350°F.
- Set up dredging – Put the flour and panko on separate flat plates and the beaten egg in a small bowl.
- Bread the olives – Dredge the olives in flour, dip in the beaten egg or buttermilk, then roll in panko until evenly coated.
- Fry and serve – Working in batches, fry until golden brown. Transfer to a paper towel–lined plate to drain. Serve warm with the aioli.
Related: 22 Delicious Friendsgiving Food Ideas for Your Party This Year
8. Bacon-Wrapped Dates
Bacon-wrapped dates are always a crowd-pleaser, and they’re the perfect finger food for a Friendsgiving gathering. And while they look fancy, they’re one of the easiest appetizers to make. All you need are three ingredients: bacon, Medjool dates and goat cheese. Use a toothpick to hold each bite together, and voila!
Ingredients
- 16 dates, pitted, sliced open lengthwise
- 4 ounces goat cheese
- 8 slices bacon, sliced in half
Instructions
- Heat oven – Preheat oven to 350°F. Line a plate with paper towels and set aside.
- Prep dates – Slice each date open lengthwise and remove the pit to create a pocket.
- Fill and wrap – Stuff goat cheese into each date. Wrap each with a half slice of bacon and secure with a toothpick through the top.
- Bake and rotate – Arrange on a rimmed baking sheet and bake 10 minutes. Turn the dates onto another side and bake 6–7 minutes; repeat, turning to brown and crisp all sides to your liking.
- Drain and serve – Transfer to the prepared plate to absorb excess grease. Serve warm.
9. Mini Baked Potatoes
These mini-baked potatoes are adorable and delicious. They’re a great finger food for Friendsgiving, and you can feed a big crowd easily. All you need are five simple ingredients: baby potatoes, olive oil, sour cream, salt and fresh chives.
Ingredients
- 1 lb baby potatoes / new potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh chives
- 1/2 cup (125g) sour cream
Instructions
- Preheat the oven to 375F.
- Add the potatoes to a bowl, drizzle with the olive oil, and toss to coat.
- Spread the potatoes on a baking sheet and sprinkle with the salt.
- Bake for 30 minutes, jiggling the pan halfway, until the potatoes are cooked through.
- Cut a small wedge out of each potato, fill with a little sour cream, and top with chives.
10. Saucy Sesame Meatballs
These saucy sesame meatballs are the ultimate finger food, and they look fancy served on a white platter topped with green onions. The best part? The sesame sauce is super simple to make and loaded with flavor.
Ingredients
For the meatballs
- 2 eggs
- 2 lbs. ground pork or ground beef
- 1 cup Panko or breadcrumbs
- 1/2 tsp. ground ginger
- 3 tsp. minced garlic
- 1/2 cup thinly-sliced green onions
- 2 tsp. sesame oil
For the sauce
- 2/3 cup hoisin sauce
- 1/4 cup rice vinegar
- 2 Tbsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. ground ginger
- 2 garlic cloves, minced
For garnish
- Toasted sesame seeds
- Sliced scallions
Instructions
- Make the meatballs – Preheat oven to 400. In a large bowl, mix together all meatball ingredients until evenly combined. Shape into meatballs and place on a greased baking sheet or in a 9×13-inch baking dish.
- Bake – Bake 10–12 minutes, until the meatballs are golden on the outside and no longer pink on the inside.
- Make the sauce – While the meatballs bake, whisk together all sauce ingredients in a bowl until blended.
- Coat and serve – Toss the cooked meatballs with the sauce, or dip each meatball into the sauce with a toothpick. Serve warm and garnish if desired.
11. Goat Cheese and Bacon Balls Appetizer
These goat cheese and bacon balls are divine and just as much of a feast for the eyes as the mouth. The dried apple slices are optional, but we definitely recommend adding them – they’ll take your presentation to the next level. Dip each goat cheese ball in bacon crumbles, fresh parsley and walnuts. Use cocktail sticks to make this appetizer easy to eat and share.
Ingredients
- 8 slices bacon, cooked and diced, divided
- 1/2 cup Walnuts, chopped, divided
- 1/2 cup Parsley, minced, divided
- 4 oz Goat cheese
- 4 oz Cream cheese
- 16 Dried apple chips or crackers
Instructions
- Preheat oven to 375°F. Arrange bacon on a foil-lined baking sheet without touching. Bake 12–15 minutes, flip, then bake 5 minutes more (check after 8–10 minutes if your bacon is thin). Drain on paper towels; after 10 minutes flip to dry the other side, then dice.
- Crush the walnuts if whole and mince the parsley.
- In a stand mixer with the paddle, beat goat cheese and cream cheese on medium-low until combined. Mix in 1/4 of the bacon, 1/4 of the walnuts, and 1/4 of the parsley on low until combined.
- In a bowl, combine the remaining bacon, walnuts, and parsley. Scoop the cheese mixture into 1-inch balls with a cookie scoop or your hands, then roll each ball in the bacon–nut–parsley mixture to coat.
- Add a stick to each and set on dried apple slices, crackers, or parchment. Refrigerate until ready to serve.
12. Caramelized Tomatoes and Sesame Seeds
Here’s a unique finger food recipe that looks fancy and tastes delicious. These mini caramelized cherry tomatoes look like caramel apples, but they have more of a savory taste. PetitChef walks you through the steps of making your own caramel sauce (hint: it’s just sugar and water). Just dip each tomato into the sauce, then dip each one in sesame seeds. Serve on a chalkboard platter.
Ingredients
- 20 cherry tomatoes, washed and dried
- Sesame seeds
- 100 g sugar
Instructions
- Prep the tomatoes – Skewer each cherry tomato with a toothpick.
- Caramelize the sugar – Put the sugar in a small saucepan over medium heat and let it melt and caramelize, swirling the pan occasionally to mix.
- Dip the tomatoes – Before the caramel hardens, tilt the pan and dip each tomato into the caramel to coat.
- Coat with sesame – Quickly roll the caramel-coated tomatoes in sesame seeds. They’re ready to serve.
13. Mini Quiche Lorraine
Mini quiche is a classic finger food and is always a hit with crowds. This recipe uses a store-bought pie crust and a tasty mix of Gruyere and Swiss cheese. Bacon adds a savory flavor, but you can skip it if you want. Mushrooms would be a good substitute for texture and flavor. You may want to double this recipe if you want any leftovers after the party!
Ingredients
- 1 refrigerated Pie Crust
- 4 Eggs
- 1 cup Half & Half
- 2 tablespoons Parsley, chopped
- 1/2 teaspoon Nutmeg
- Salt + Pepper (to taste)
- 3 strips Bacon*, cooked and chopped
- 1 cup Gruyere or Swiss Cheese, shredded
Instructions
- Preheat oven to 350°F. Coat a mini muffin tin with nonstick spray.
- On a floured surface, roll out the pie crust and cut out rounds with a cookie cutter or the rim of a glass.
- Press rounds into the muffin cups to form shells and prick the bottoms with a fork. Bake 10–12 minutes, until starting to brown.
- In a bowl, whisk the eggs, half & half, parsley, nutmeg, salt, and pepper until combined.
- Remove the tin from the oven. Divide the bacon and some of the cheese among the shells, then pour in the egg mixture. Sprinkle a little more cheese on top.
- Bake 15–20 minutes, until the tops brown and the crust is fully cooked.
14. Fried Ricotta with Marinara Dipping Sauce
This fried ricotta appetizer will please everyone. It’s easier than you think to make, especially if you have an air fryer. A 14-ounce container of ricotta cheese will make 20-25 ricotta balls, so it will be easy to feed a crowd on a budget. We recommend making your own marinara sauce for a special touch.
Ingredients
For the ricotta balls
- 15 ounces whole milk ricotta, drained
- 1 tablespoon chopped parsley
- 1/2 cup grated parmesan
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 large eggs, divided
- 1/2 cup all-purpose flour
- 1 cup panko
- Oil for frying
For the spicy marinara
- 1 tablespoon oil
- 2 garlic cloves, grated
- 1/2 teaspoon red chili flakes, or more if desired
- 1 cup marinara sauce
Instructions
- Drain and mix ricotta – Set the ricotta in a fine-mesh sieve to drain for at least 30 minutes (or overnight). Mix the drained ricotta with parsley, parmesan, onion powder, salt, black pepper, and 1 egg until well combined.
- Form and bread – Set up three shallow bowls: one with the flour, one with the remaining 2 eggs, and one with the panko. Roll the ricotta mixture into 1-tablespoon balls. Coat each in flour, dip in egg, then coat in panko. Place on a lined baking sheet and freeze for 30 minutes.
- Make the marinara – Heat 1 tablespoon oil in a small saucepan over medium heat. Add the garlic and red chili flakes and sauté for 30 seconds. Stir in the marinara sauce, bring to a simmer, then reduce to low and simmer for 10 minutes. Keep warm.
- Heat the oil – Preheat frying oil to 375 degrees F.
- Fry and serve – Carefully lower the ricotta balls into the hot oil and fry until golden, about 2 minutes. Transfer to a paper towel-lined plate to drain. Serve with the warm spicy marinara.
15. Chicken Cordon Bleu Bites
Looking for unique Friendsgiving finger food ideas? Try these chicken cordon bleu bites. This dish is a little more involved, but it’s worth the effort. Use quality Swiss cheese and chicken for this recipe.
Ingredients
For the chicken bites
- 1/2-3/4 cup vegetable oil
- 1 cup all purpose flour
- 2 tsp Slap Your Mama seasoning
- 1 tsp garlic salt
- 1 cup milk
- 1 cup Panko bread crumbs, might need more
- 2 chicken breasts, boneless, skinless, cut into bite size pieces
- 4 slices sliced Swiss cheese, cut into approximately 1 inch squares
- 4 slices sliced deli ham, cut into approximately 1 inch squares
For the sauce
- 2/3 cup mayonnaise
- 1 tbsp mustard
Instructions
- Heat oil, prep coating – Heat the oil over low/medium heat in a skillet. In a quart-size bag, combine the flour, Slap Your Mama seasoning, and garlic salt; shake to mix. Pour the milk into a bowl.
- Cut and bread chicken – Cut the chicken into bite-size pieces. Dip each piece in milk, add to the flour bag and shake to coat, dip in milk again, then add to the panko and gently shake to coat.
- Fry – Add the coated chicken bites to the hot oil. Cook about 7–9 minutes per side, until fully cooked and the internal temperature reaches 170°.
- Top and melt – Drain the oil from the pan and return the chicken bites to the pan. Top each with a slice of Swiss cheese, two pieces of ham, and another slice of cheese. Cover to melt; if needed, turn the heat to low for a few minutes.
- Make the sauce – In a small mixing bowl, stir together the mayonnaise and mustard.
16. Steak and Crab Crostini
What an amazing presentation in this Pin. You’ll love this appetizer with its mix of crab meat, steak and asparagus. But what really completes the crostini is the Bearnaise sauce that you top each bite with before serving.
Ingredients
- 1 Crusty Italian Baguette, cut into 3/4-inch slices
- 1 stick salted butter plus 1 tbsp
- Salt, to taste
- Freshly Cracked Black Pepper
- 1 Garlic Clove, peeled
- 12 oz. Tenderloin Filet
- 1 Small Shallot, minced
- 2 Tbsp White Wine Vinegar
- 1 Tbsp Tarragon, chopped
- 2 Large Egg Yolks
- 2 Tbsp. Lemon juice
- 1 Tbsp. Honey
- 5 oz. Asparagus Tips, 28 tips
- 8 oz. Crab Meat, canned
Instructions
- Toast the crostini – Lay baguette slices on a baking sheet. Brush or drizzle both sides with butter, season with salt and pepper, and broil until the tops are lightly browned. Immediately rub each slice with the peeled garlic; set aside.
- Sear the filet – Pat the filet dry and season well with salt and pepper. Heat a heavy sauté pan over high until very hot, add 2–3 tbsp butter, then add the filet and swirl the butter around it. Don’t move it; sear 4–5 minutes, flip, and sear the second side until nicely browned and about 140°F for medium. Remove from heat and rest. Slice very thinly just before assembling.
- Start the Béarnaise – In a saucepan over medium heat, melt 2 tbsp butter. Add shallot, vinegar, and tarragon; simmer about 5 minutes to soften the shallot and cook off the vinegar. Take off the heat and let cool.
- Cook the asparagus – If using a steam bag, cook as directed. Otherwise, boil salted water and cook asparagus a few minutes until just cooked through, not soft. Rinse with ice-cold water, then cut to desired length.
- Finish the sauce – Whisk the egg yolks into the cooled shallot mixture. Return to the lowest heat and, whisking constantly, slowly stream in the butter until fully incorporated. Keep whisking and scraping the bottom until it thickens to a creamy-soup consistency. Off heat, whisk in lemon juice; season with salt and pepper. If it thickens as it sits, whisk in a little water to loosen.
- Assemble and warm – On the baking sheet, top each crostini with 1–2 slices of filet, two asparagus spears, and a spoonful of crab meat. Cover with foil and bake at 350°F until warmed through, about 10 minutes. Transfer to a platter and drizzle the sauce generously over each.
17. Avocado Goat Cheese Crostini
Crostini are so easy to put together, yet people adore them because, let’s face it – they taste great. You’ll need a French baguette and then add on the avocado, spices, goat cheese and line.
If you want to add a little “kick” to the recipe, a Jalapeno will do the trick.
Ingredients
- 1 French Baguette, cut into 1/2 to 1-inch thick slices
- 1 large Avocado, peeled and pitted
- Juice from one Lime
- 1/2 Jalapeño, seeded and diced
- Salt and Pepper
- 1/2 pint Cherry Tomatoes
- 6 ounces Goat Cheese, crumbled
Instructions
- Toast the bread – Set the oven to Broil (High). Arrange baguette slices on a rimmed baking sheet and broil about 30 seconds per side, watching closely and adjusting for your broiler. Transfer to a platter.
- Make the avocado – In a medium bowl, mash the avocado with a fork until mostly smooth with small chunks. Stir in the lime juice and jalapeño, then season with salt and pepper to taste.
- Assemble – Spoon about 1 to 2 tablespoons of the avocado mixture onto each toast. Top with cherry tomatoes, then crumbled goat cheese.
18. Pepperoni Caprese Bites
One of my favorite recipes on this list is also one of the easiest to put together. You’ll love the Mediterranean taste. And all you’ll need is cherry tomatoes, mozzarella, pepperoni and basil leaves. Drizzle some vinaigrette on the bites and keep them together with a toothpick.
Ingredients
For the bites
- toothpicks
- 24 mini mozzarella balls
- 24 slices of pepperoni
- basil leaves
- 24 small cherry tomatoes
For the Basil Vinaigrette
- 1 scallion, finely minced
- 6 basil leaves, chopped fine
- 1/3 cup olive oil
- 1 tbsp white balsamic vinegar
- 1/4 tsp garlic powder
- Pinch of salt
- 6 grinds of black pepper
Instructions
- Assemble the bites – For each skewer, thread a mozzarella ball onto a toothpick. Fold a pepperoni slice in half twice and add it, then add a basil leaf and a cherry tomato. Repeat to make 24.
- Make the vinaigrette – Add all vinaigrette ingredients to a medium glass jar. Shake well, then let sit at least 30 minutes to develop the flavors.
- Serve – Arrange the bites on a platter. Drizzle with the basil vinaigrette or serve it on the side.
19. Cheese Stuffed Endive with Pistachios and Mandarin
What an interesting mix of flavors. You’ll love the crunchy pistachios, oranges, goat cheese and balsamic glaze. But you may have a hard time finding the Belgian endives – the rest of the ingredients are easy to source.
And since this appetizer is light, it’s a good choice before a heavier meal.
20. Creamy Chicken Vol-au-Vent
Friendsgiving finger food ideas can be satiating, and this recipe is the perfect example of that. If you have a Rotisserie chicken, you’ll need just a few bacon strips, egg, leeks, parsley, pepper, puff pastry, cream cheese and a few spices.
Taste of Home will walk you through the recipe, which your friends will love.
Ingredients
For the pastry
- 1 package (17.30 ounces) frozen puff pastry, thawed
- 1 large egg
- 1 tablespoon water
For the filling
- 6 bacon strips
- 2 medium leeks (white parts only), sliced
- 1 medium sweet yellow pepper, diced
- 1 cup shredded rotisserie chicken
- 8 ounces cream cheese, softened
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For serving
- Minced fresh parsley
- Additional ground pepper
Instructions
- Cut the pastry – Preheat oven to 400°F. On a lightly floured surface, unfold one puff pastry sheet and cut six 3-1/4-inch rounds; place on a parchment-lined baking sheet. Unfold the second sheet, cut six more 3-1/4-inch rounds, then punch out the centers with a 2-1/2-inch cutter to make rings. Stack the rings on the base rounds and set the small center cutouts on the sheet too.
- Bake the shells – Beat the egg with the water for an egg wash. Brush all pastry pieces, chill 15 minutes, then bake 20 to 25 minutes until dark golden brown. Cool on a wire rack.
- Cook the bacon – In a large skillet over medium heat, cook the bacon until crisp. Transfer to paper towels to drain, then chop or crumble.
- Make the filling – Discard all but 1 tablespoon bacon drippings. Add the leeks and pepper; cook over medium-high, stirring, until tender, 5 to 7 minutes. Reduce heat to low and stir in the bacon, chicken, cream cheese, salt, and pepper. Cook, stirring, until blended; remove from heat.
- Assemble – When the pastries are cool enough to handle, hollow out the centers with a small knife to make wells. Fill with the chicken mixture and sprinkle with minced parsley and additional ground pepper. Serve with the small center pastries on the side.
Related: 17 Best Thanksgiving Turkey Recipes That Everyone Will Love
21. Roasted Red Pepper Ricotta Crostini
In 15 minutes, your tastebuds will be in pure bliss. Your friends are sure to love this recipe from Flavor Mosaic, and it takes just a few minutes to make. You’ll need a French baguette (fresh from the bakery is best), olive oil, garlic powder, ricotta cheese, feta cheese, chopped roasted red peppers and a few other items that you’ll bake in your baking sheet.
Ingredients
- 1/2 French baguette, sliced into 1/2-inch slices
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/2 cup ricotta cheese
- 1 1/2 cups Mezzetta Roasted Red Peppers, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup Italian parsley or basil, chopped
Instructions
- Heat the oven to 400 F. Arrange baguette slices on a baking sheet and brush with olive oil. Bake about 5 minutes, until the edges are golden.
- While warm, sprinkle the toasts with garlic powder, salt, and pepper.
- Spread a spoonful of ricotta over each slice.
- Top with the chopped Mezzetta Roasted Red Peppers, then sprinkle with feta and the chopped Italian parsley or basil. Serve right away.
22. Shrimp and Avocado Wonton Cups
Rachel’s recipe for these wonton cups is pure genius. If you like shrimp, you’ll want to give these a try. You’ll love the wonton wraps with the hit of Cajun spice and jalapeno garnish. You’ll need to make guacamole, but it’s a very easy recipe.
Ingredients
For the wonton cups
- 1 pkg. Wonton Wraps
Guacamole
- 3 large Avocados, seeds and skin removed, diced
- 1/2 onion, minced
- 1 tbsp. minced garlic
- 1 Jalapeno, diced, seeds removed
- 1 lime, juiced
- 1 tbsp. Cajun spice
For the shrimp
- 24 Medium Sized Shrimp, deveined and tails removed
- 1 tbsp. cajun spice
- 1/2 juice of a lemon
- 1 tbsp. Olive oil
For garnish
- 1 jalapeno, diced, for garnish
- 1 bunch of cilantro, for garnish
Instructions
- Bake the cups – Preheat the oven to 350 degrees. Spray a mini muffin pan with cooking spray, press a wonton wrapper into each cup, and bake 8-10 minutes, until golden brown.
- Make the guacamole – Remove the seeds and skin from the avocados and dice. In a bowl, add the avocado, onion, jalapeno, lime juice, Cajun spice, and garlic. Mash with a fork or pulse in a food processor to combine.
- Cook the shrimp – In a skillet, melt the butter and add the shrimp. Sprinkle with cajun seasoning and cook over medium heat about 2-3 minutes, stirring often. Remove the shrimp and set on a paper towel.
- Fill the cups – Spoon about 1 tablespoon of guacamole into each wonton cup and top each with a shrimp.
- Garnish – Garnish with diced jalapenos and cilantro.
23. Bacon, Fig and Ricotta Tartines
Tartines are one of the Friendsgiving finger food ideas that will leave you wanting to sink your teeth into these once you see them. You’ll need bacon (or a substitute), figs, maple syrup, ricotta cheese, rosemary sprigs, paprika, white wine vinegar and some thick-grain bread.
And the only real cooking that takes place is in a skillet, where you’ll need to cook the bacon and figs until they’re soft.
Ingredients
- 4 ounces thick-cut bacon, thinly sliced
- 1/4 cup maple syrup
- 10 figs, quartered
- 2 tablespoons white wine vinegar
- 12 thick slices grainy bread
- 1 1/2 cups ricotta cheese
- Flaky sea salt and freshly ground black pepper
- Smoked paprika, for finishing
- Rosemary sprigs, for finishing
Instructions
- Cook the bacon – Set a large skillet over medium-high heat. Cook the bacon, stirring occasionally, until well browned and very crisp, 6 to 7 minutes. Remove the bacon and pour off excess fat, leaving about 1 tablespoon in the pan.
- Toast the bread – Toast the bread until well browned; set aside.
- Cook the figs – Add the maple syrup to the skillet and stir to combine with the bacon fat. Add the figs in a single layer and cook until they just begin to soften, about 3 minutes.
- Deglaze – Add the white wine vinegar to deglaze the pan, then remove from the heat.
- Assemble and finish – Spread 2 tablespoons ricotta onto each piece of toast. Divide the figs among the toasts, sprinkle with the bacon, and season each tartine with flaky sea salt, black pepper, and a few pinches of smoked paprika. Garnish with rosemary sprigs. If desired, slice into bite-size pieces and serve immediately.
24. Cream Cheese and Olive Pecan Bites
Cheese balls are out – these treats are in. These delightful olive pecans and cream cheese take 30 minutes to prep and 10 minutes to cook. You’ll need some large pecans, cream cheese, pimento-stuffed Spanish olives, fresh chives and pepper.
You’ll find your baking tray empty before you know it.
Ingredients
For the pecans
- 80 large pecans, toasted
For the filling
- 3 ounces cream cheese, softened
- 1/2 cup finely chopped pimiento stuffed Spanish olives
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon pepper
Instructions
- Toast pecans – Heat the oven to 350°. Spread pecans in a single layer on a shallow pan and bake 8 to 10 minutes, stirring once halfway, until toasted and fragrant.
- Make the filling – Stir together the cream cheese, olives, chives, and pepper until evenly combined.
- Assemble bites – Spread the cheese mixture onto one side of 40 pecans. Top with the remaining pecans to form sandwiches.
25. Figs in a Blanket
Ditch the pigs in a blanket for figs in a blanket. You’ll need a ton of ingredients, such as honey, red wine vinegar, goat cheese and others. But you will need to cook the figs a few days ahead of time.
If you love finger foods and figs, you owe it to yourself to give these a try.
Ingredients
- 3 tbsp honey
- 1/4 cup plus 2 tbsp red wine vinegar
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3/4 tsp crushed red pepper flakes
- 24 dried black Mission figs, medium or large, stems trimmed, halved
- 1 large egg, beaten
- 1 box puff pastry (14 or 17 oz), preferably all-butter puff, thawed according to package directions
- All-purpose flour, for surface
- 6 1/2 oz plain goat cheese
- Sesame seeds or poppy seeds, for topping, optional
Instructions
- Heat oven – Arrange racks in the upper and lower thirds; preheat to 400°F. Line 2 rimmed baking sheets with parchment.
- Cook figs – In a medium pot, stir together vinegar, honey, red pepper flakes, salt, pepper, and 1 cup water. Add figs, bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the figs are softened and the liquid is mostly evaporated and syrupy, 7–10 minutes. Transfer to a plate to cool.
- Make egg wash – Beat the egg with 1 tbsp water in a small bowl.
- Roll and cut pastry – On a lightly floured surface, roll pastry as follows: if using a 14-oz single sheet, roll to 18×12 inches; if using a 17-oz package with 2 sheets, roll each to 12×9 inches. Cut along the 12-inch side into 12 strips, 1 inch wide. Cut each strip crosswise into pieces about 4 1/2 inches long to make 48 (4 1/2×1-inch) strips.
- Assemble and bake – Press a heaping 1/2 tsp goat cheese into the cut side of a fig half. Set in the center of a pastry strip, brush one end with egg wash, and roll to enclose. Place seam side down on the prepared sheet. Repeat with remaining figs, cheese, and pastry. Brush tops with egg wash and sprinkle with seeds, if using. Bake, rotating and swapping the sheets top to bottom halfway through, until golden brown and puffed, 15–18 minutes.
- Make ahead – The figs can be cooked 2 days ahead; cover and chill.
26. Roasted Grape and Jalapeno Sweet Potato Crostini
Vegetarian, gluten-free and super good for you? You’ll love these small crostini, and they include grapes, micro-greens, sweet potato, yellow onion, olive oil, balsamic vinegar and jalapeno cheese.
And within 45 minutes, you’ll have amazing sweet potato crostini that tastes fantastic with a hint of jalapeno spice.
Ingredients
- 1 large sweet potato, sliced into thin rounds, about 1/8 inch thick
- 3 tbsp extra virgin olive oil, divided
- Salt & pepper
- 2 cups red seedless grapes
- 1 large yellow onion, sliced
- 1 tsp balsamic vinegar
- 3 ounces Daiya jalapeno havarti style farmhouse block, crumbled
- Sea salt and micro-greens, for garnish
Instructions
- Roast sweet potatoes – Preheat the oven to 250°F on convection roast. Toss the sweet potato slices with 1 tbsp olive oil, salt, and pepper, then spread out on a baking sheet. Bake about 1 hour, flipping halfway, until the edges are crispy.
- Roast grapes – Toss the grapes with 1 tbsp olive oil, salt, and pepper. Spread out on a separate baking sheet and bake about 45 minutes, shaking the pan occasionally so they roast evenly.
- Caramelize the onion – While the potatoes and grapes roast, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the onion, reduce heat to medium-low, and cook 25–30 minutes, stirring every 2–3 minutes so it slowly caramelizes without burning. If it starts to dry out near the end, add a splash of water. Stir in the balsamic vinegar during the last 2–3 minutes to coat the onions.
- Assemble – Top each sweet potato round with crumbled jalapeno havarti, then caramelized onions, then 1–2 roasted grapes. Sprinkle with sea salt and garnish with micro-greens. Serve warm; they reheat well in a toaster oven.
