A party is incomplete without great food and amazing cocktails. And when it comes to serving finger foods, it just has to be great. These appetizers are not only easy to make, but they can be filling, as well. Given below are some finger food recipes that will surely leave your guests asking for more.
Pimiento Deviled Eggs
- Hard-boiled eggs, 12
- Cayenne ground red pepper, ½ tsp.
- Non-fat mayonnaise dressing, ¼ cup
- Sliced pimientos, ½ cup
- Dijon mustard, 2 tbsp.
- Salt, ¼ tsp.
- Rosemary sprigs for garnishing
Slice all the eggs in half and slowly scoop out all the yolks into a big bowl. Take a spoon or fork and mash the yolks up. Add the mayonnaise dressing, mustard, ground red pepper, salt, and pimientos, to it. With the help of a spoon, put a little of the stuffing into each hollow depression of the eggs. Place them in a 15x10-inch jelly roll pan covered with parchment paper, so that the whites remain upright. Serve them once they cool down.
Dates and Bacon
- Thick sliced bacon, 1 pound
- Pitted dates, 7 oz.
- Almonds, 3 oz.
Soak some toothpicks in water for about 15 minutes. Next, preheat the oven to 400 °C. Slit the dates right down the middle. Placing one almond inside each date, wrap it up with a slice of bacon. Take the help of the toothpicks to hold them together. Place these on a cookie sheet and bake the bacon-wrapped dates for at least 15 minutes.
- Potatoes, 4
- Kosher salt, 2 tsp.
- Coarsely ground black pepper, ¼ tsp.
- Olive oil, 1 tbsp.
For this delicious finger food appetizer, preheat the oven to 450 °C. Scrub the potatoes clean and pat them dry with paper towels. Cut them lengthwise into ½-inch thick slices and then into ½-inch wide sticks. Grease a 15x10-inch jelly roll pan with cooking spray. Take a separate pan and add the potato sticks, olive oil, kosher salt, and black pepper, to it. Mix it all well and transfer this mixture to the roll pan. Place it in the oven and let it bake for 30 to 35 minutes until they are browned and crisp.
Barbecue Chicken Bits
- Honey barbecue sauce, ½ cup
- Shredded cooked chicken, 1 cup
- Egg roll wrappers, 4 or 5
- Monterey Jack Cheddar Cheese (shredded), ½ cup
- Vegetable oil, 3 tbsp.
Take a bowl and add the chicken, cheese, and barbecue sauce, to it. Mix it up well and take about a ¼-cup quantity of it, placed on each egg roll wrapper. Fill the bottom corner with the filling. Moisten the corner with water, so that it won't come undone after being folded. Take a nonstick skillet and heat 3 tablespoons of oil in it. Take two egg rolls at a time and fry both sides until properly cooked. Add more oil if required. Serve these hot.