Finger Food Recipes
Pigs in a Blanket with Black Pepper Pastry
Jen Pelka of San Francisco's The Riddler loves serving Champagne with playful bite-size foods like pigs in a blanket. To take them up a notch, she brushes the puff pastry with a tasty mix of honey, mustard and fresh black pepper before rolling up with the hot dogs and baking.
Mini Spinach-and-Herb Pies
These terrific little pastries, stuffed with spinach and two cheeses, are made throughout the town of Chania in Crete. Every cook has a version (some use onions; some don't). Chef Evelina Makrinaki adds a splash of brandy to the dough, making it a little fluffy.
Hush Puppies with Green Zebra Tomato Jam
Chorizo-Filled Dates Wrapped in Bacon
Smoky Deviled Eggs
Smoky Spanish pimentón makes these eggs distinctive. It is available at specialty food stores.
Hogs in a Blanket
This fun, high-brow take on pigs in a blanket swaps spicy andouille sausage for the hot dogs, with sweet mustard chutney as a condiment.
Garlic Bread "Fries" with Marinara "Ketchup"
In this imaginative party snack, addictive garlicky bread sticks and marinara sauce resemble french fries and ketchup.
These light and cheesy fried potato croquettes are breaded twice: They’re dredged in bread crumbs, dipped in beaten eggs seasoned with mustard and garlic, then dredged in bread crumbs once more. The payoff is a supercrisp, flavorful crust for the filling of soft mashed potato and melted cheese.
To create these wonderful tapas, José Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet and then tops the fritters with yogurt sauce and a dollop of caviar.
Salty Black-and-White Sesame Cocktail Cookies
"In these cookies, you start with a sweet dough and the sesame seeds push it over on the sweet-savory continuum," says Dorie Greenspan. Blending ground almonds with the flour emphasizes the nutty sesame flavor.
White-Bean and Prosciutto Bruschetta
Popcorn with Sesame-Glazed Pistachios
Mixing popcorn with glazed pistachios creates a sweet-salty snack that's fantastic with cocktails.
Fried Peanuts with Asian Flavors
Marinated Olives with Orange
Olives marinated in citrus juice, garlic and spicy crushed red pepper become a sensational cocktail-party snack.
Herbed Chickpea Bruschetta
The key to these delicious bruschetta from chef Nancy Silverton is lots of olive oil. After she bakes the chickpeas with a variety of flavorings—including onions, pancetta and carrots—she purees them with a good amount of oil, spreads the puree on toasts and drizzles with a little more oil.
Raw Oysters with Cava Mignonette
The secret to Boston chef Matt Jennings’s four-ingredient mignonette is cava, the Spanish sparkling wine.