When it comes to finger foods the easier the better. The best ones look great, taste great and satisfy everyone in attendance. We’ve got three last minute finger foods that you can whip up when your in a time pinch. Two savory and one sweet! We’ve actually put these to the test and they do just the trick.
- cheese tortellini pasta
- mini bocconcini
- jar of sweet red peppers
- sliced cured meat (like salami or prosciutto)
- olive oil
- fresh herbs of your choice (we like basil)
- cocktail sticks
This one is as easy as adding all of your ingredients onto a cocktail stick! Boil your cheese tortellini for 6-8 minutes. Drain and place in a bowl.
Chop up your fresh herbs and add them to 2 tbsp of olive oil. Add this mixture to the pasta and mix well.
Next prepare your sweet red peppers by chopping them into bite size pieces.
Take a cocktail stick and add a bocconcini ball, add a piece of pepper and then a folded slice of meat. Put on two pieces of tortellini and then secure the end with an olive
Repeat this until all of your antipasti skewers are finished. Lay them on a tray or stack them on a serving dish and you’re good to go.
Pistachio Phyllo Cups
- 12 phyllo or wonton cups
- small package of goat cheese
- 1/2 cup of dried cranberries
- 1/2 cup of roasted pistachios
- 1/4 tsp salt
- chopped green herbs
Phyllo cups vs. wonton cups: Phyllo cups are delicious with this recipe. They are buttery soft and easy to eat. Wonton cups give you a crispier option with a lot of crunch. If you’re not using pre-made phyllo cups you can whip some up by cutting phyllo pastry into 12 equal size squares and pressing them into a mini muffin tin. Cook the cups at 350 fahrenheit for about 11 minutes until they are golden brown.
In a small mixing bowl add your goat cheese, roasted pistachios, cranberries and salt. Mix this well until it’s soft and blended. Set aside.
Mince your fresh herbs.
Put a small amount of the filling in each phyllo cup and top them with some fresh herbs. line these up on a serving tray and you’re all set.
Puff pizzas look too easy to taste as good as they do but I swear this one’s a late night winner. We used Nutella but you can also make the savory version of this. I’ve noted additional toppings at the end of the recipe.
- 1 sheet of puff pastry
- nutella (or any other hazelnut spread)
- fresh berries
- honey greek yogurt
Preheat your oven to 425 degrees. Unroll a sheet of chilled puff pastry and cut it into equal squares or rectangles.Then cut each square diagonally to create triangles. (The pastry is easiest to cut and work with when it’s chilled, just make sure it’s not completely frozen.) Place them on a lightly greased baking sheet. Spread about a tsp of Nutella over each piece. Bake for 8 – 10 minutes.
Once you remove them from the oven top them off with the mint and fresh berries. Drizzle with the Greek yogurt. (An easy way to do this is to put a few tbsp in the corner of a ziplock bag and cut the tip off.)
Use a spatula to place your pizzas onto a tray.
Want the savory variation?
try any of the following ingredients
- cherry tomato
- balsamic reduction
Smooth on pesto before putting the pastry in the oven and then add toppings like fresh bocconcini, sliced cherry tomatoes and arugula. Drizzle a balsamic reduction on top.