Finger foods are popular for parties, they allow guests to sample small bites without preparing an entire plate of food and the small portions mean that guests aren't sticking their hands into a chip bowl or otherwise spreading germs. Impress your friends and family with easy-to-make traditional and gourmet finger foods for your next gathering.
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Savoury Pesto Pita Chips
Line a baking tray with pita bread and spread a thin layer of fresh bail pesto on the top of each one. If you don't know how to make pesto, it's generally available at the grocery store deli counter when basil is in season, and canned varieties are in the Italian foods aisle, near the pasta sauce. Sprinkle freshly grated Parmesan on the pita bread and cook in the grill until the cheese just starts to brown.
Once they're cooled, use a pizza cutter to slice each pita into 8 wedges and serve them with a bowl of hummus on the side for dipping.
Just about anything can be skewered. Marinate strips of pork or chicken in barbecue or Teriyaki sauce, then thread them onto a skewer for grilling. White button mushrooms, chunks of eggplant and cherry tomatoes can be brushed with olive oil and herbs, then grilled to perfection. Even fresh fruit can go on a kebab. Melon balls, strawberries and grapes make a beautiful treat and the sticks keep people's fingers out of the fruit bowl.
Devilled eggs are one of the most common party finger foods. Slice hard-boiled eggs in half and remove the yolks, placing them into a separate bowl. Lay the egg whites on a devilled egg tray, with the depressed area facing upward. Combine the yolks with equal portions of mayonnaise and mustard until it forms a paste then spoon the mixture into the empty egg white halves. Serve cold.
There are several variations on devilled eggs: Sprinkle them with paprika for a garnish, top with chives, or add pickle relish to the yolk mixture.
Roast asparagus stalks in a covered glass baking dish with butter or chicken stock. Be careful not to overcook them.
Use the pop can of Pillsbury crescent rolls and cut each triangle into thirds. Cut the asparagus stalks into 3-inch lengths and wrap each one in a piece of crescent roll dough, then add a toothpick. Bake at 350 for 10 minutes until the crescent rolls are done.
A delicious variation of this recipe includes sprinkling fresh crumbled bacon on top of the crescent rolls and wrapping them up with the asparagus.
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