30 New Year’s Eve Appetizers and Finger Foods for a Party

These 30 New Year’s Eve appetizers and finger foods include shrimp bites, cranberry brie bites, mini beef wellington, crostini, skewers and sliders that are easy to make for a party at home.

New Year’s Eve is the night for grazing. Instead of a sit-down dinner, set out a mix of hot and cold finger foods that guests can pick at until midnight. If you also want some sweet and salty snacks for the countdown, check out these easy New Year’s Eve snacks perfect for midnight.

Plan 5 or 6 appetizers for a party of 10 to 12, with a mix of seafood, pastry bites, a dip and something on a skewer. For more seafood ideas, these smoked salmon appetizers fit right in.

Here are the appetizers.

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NEW YEAR’S EVE APPETIZERS AND FINGER FOODS

🦐 Shrimp and Crab Appetizers

Seafood bites that feel special for New Year’s Eve.

1. Garlic Butter Shrimp

Juicy shrimp tossed in garlic butter and parsley, served with toothpicks. It takes 10 minutes and disappears just as fast.

Pat the shrimp dry before cooking so they sear instead of steam.

Ingredients:

• 2 lb large shrimp, peeled and deveined
• 4 tbsp butter
• 6 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 2 tbsp lemon juice
• 2 tbsp chopped parsley
• Salt

Instructions:

1. Melt butter in a large skillet over medium-high heat.
2. Add garlic and red pepper flakes and cook 30 seconds.
3. Add shrimp in one layer and cook 1 to 2 minutes per side until pink.
4. Stir in lemon juice and parsley.
5. Serve warm with toothpicks.

2. Shrimp Cocktail Cucumber Cups

Thick cucumber rounds are hollowed out and filled with cocktail sauce and a shrimp. They’re fresh, crunchy and look fancy on a platter.

Use a melon baller to scoop out the cucumber centers. Leave a thin base so the sauce doesn’t leak.

Ingredients:

• 2 English cucumbers
• 24 cooked shrimp, tails on
• 1/2 cup cocktail sauce
• 1 tbsp prepared horseradish
• Fresh dill

Instructions:

1. Cut cucumbers into 1-inch rounds.
2. Scoop out a small well in each round.
3. Mix cocktail sauce with horseradish and spoon into each cup.
4. Top each with a shrimp.
5. Garnish with dill and chill until serving.

3. Cajun Shrimp Avocado Toast Bites

Cajun-spiced shrimp on creamy avocado over crisp baguette slices. They’re bright, a little spicy and very easy to eat standing up.

Toast the baguette slices a few hours ahead. Assemble right before guests arrive so the avocado stays green.

Ingredients:

• 1 baguette, sliced and toasted
• 1 lb medium shrimp
• 1 tbsp Cajun seasoning
• 1 tbsp olive oil
• 2 ripe avocados
• 1 lime
• Cilantro

Instructions:

1. Toss shrimp with Cajun seasoning and olive oil.
2. Cook in a hot skillet 1 to 2 minutes per side.
3. Mash avocados with lime juice and salt.
4. Spread avocado on each toast and top with a shrimp.
5. Garnish with cilantro.

4. Shrimp and Grits Appetizer Cups

Cheesy grits baked into mini cups and topped with garlic butter shrimp. It’s a Southern classic in bite size.

Chill the cooked grits until firm before pressing into the muffin pan. They hold their shape much better.

Ingredients:

• 1 cup quick grits
• 4 cups chicken broth
• 1 cup shredded cheddar
• 2 tbsp butter
• 24 small shrimp
• 2 garlic cloves
• Green onions

Instructions:

1. Cook grits in broth and stir in cheese and butter.
2. Press into a greased mini muffin pan and chill 1 hour.
3. Bake at 400°F for 20 minutes until crisp at the edges.
4. Cook shrimp with garlic in butter.
5. Top each cup with a shrimp and green onions.

5. Baked Crab Rangoon Wonton Cups

All the creamy crab rangoon filling baked into crispy wonton cups instead of fried. They’re much easier to make for a crowd.

Bake the empty wonton cups for 5 minutes first so the bottoms get crispy.

Ingredients:

• 24 wonton wrappers
• 8 oz cream cheese, softened
• 6 oz crab meat or imitation crab
• 2 green onions, sliced
• 1 tsp soy sauce
• 1/2 tsp garlic powder
• Sweet chili sauce

Instructions:

1. Press wonton wrappers into a greased mini muffin pan.
2. Bake at 350°F for 5 minutes.
3. Mix cream cheese, crab, green onions, soy sauce and garlic powder.
4. Fill each cup and bake 10 to 12 more minutes.
5. Drizzle with sweet chili sauce.

6. Crab Cake Stuffed Mushrooms

Mushroom caps filled with a crab cake mixture and baked until golden. They taste like crab cakes without any frying.

Pick mushrooms about the same size so they all bake evenly.

Ingredients:

• 24 cremini mushrooms, stems removed
• 8 oz lump crab meat
• 4 oz cream cheese
• 1/3 cup panko
• 1 egg
• 1 tsp Old Bay seasoning
• 2 tbsp parsley

Instructions:

1. Heat the oven to 375°F.
2. Mix crab, cream cheese, panko, egg, Old Bay and parsley.
3. Fill each mushroom cap generously.
4. Bake 20 minutes until golden.
5. Serve warm.

7. Crab Cake Poppers

Mini crab cakes in bite size, served with a lemony dipping sauce. They’re easy to pop in your mouth while mingling.

Chill the shaped poppers for 20 minutes before cooking. They hold together much better.

Ingredients:

• 1 lb lump crab meat
• 1/2 cup panko
• 1/4 cup mayonnaise
• 1 egg
• 1 tsp Dijon mustard
• 1 tsp Old Bay
• 2 tbsp oil
• Lemon aioli for dipping

Instructions:

1. Gently mix crab, panko, mayo, egg, mustard and Old Bay.
2. Roll into 1-inch balls and chill 20 minutes.
3. Pan-fry in oil or bake at 400°F for 12 to 15 minutes.
4. Drain on paper towels.
5. Serve with lemon aioli.

🥐 Puff Pastry and Phyllo Bites

Flaky, oven-baked finger foods.

8. Cranberry Brie Bites

Puff pastry cups filled with melty brie and cranberry sauce. They’re the most popular holiday appetizer for a reason: three ingredients, 20 minutes.

Keep the brie cold when you cut it. Room temperature brie is very hard to cube.

Ingredients:

• 1 sheet puff pastry, thawed
• 8 oz brie, cut into small cubes
• 1/2 cup whole cranberry sauce
• Fresh rosemary
• 1/4 cup chopped pecans (optional)

Instructions:

1. Cut puff pastry into 24 squares and press into a mini muffin pan.
2. Add a cube of brie to each.
3. Top with a small spoonful of cranberry sauce.
4. Bake at 375°F for 15 minutes until puffed and golden.
5. Garnish with rosemary and pecans.

9. Cranberry Brie Bites in Phyllo Cups

The phyllo version of brie bites uses store-bought shells, so there’s no pastry to cut. They’re extra flaky and very quick.

Bake them right before guests arrive. Phyllo softens if it sits too long after baking.

Ingredients:

• 30 frozen mini phyllo shells
• 6 oz brie, cubed
• 1/2 cup cranberry sauce
• 1 tbsp honey
• Chopped pistachios

Instructions:

1. Place phyllo shells on a baking sheet.
2. Add a brie cube to each shell.
3. Top with cranberry sauce.
4. Bake at 350°F for 8 to 10 minutes.
5. Drizzle with honey and sprinkle with pistachios.

10. Mini Beef Wellington Bites

Tender beef, mushroom duxelles and Dijon wrapped in puff pastry. They’re the most impressive appetizer on the list and perfect for a midnight party.

Sear the beef cubes quickly on very high heat. You want a crust outside and pink inside before they go in the oven.

Ingredients:

• 1 lb beef tenderloin, cut into 1-inch cubes
• 8 oz mushrooms, finely chopped
• 1 shallot, minced
• 2 tbsp Dijon mustard
• 2 sheets puff pastry
• 1 egg, beaten
• Salt and pepper

Instructions:

1. Sear beef cubes 1 minute in a hot pan and cool.
2. Cook mushrooms and shallot until dry and paste-like.
3. Cut pastry into squares, brush with Dijon and add mushrooms and beef.
4. Fold the corners up and brush with egg.
5. Bake at 400°F for 15 to 18 minutes.

11. Mini Quiche Bites With Phyllo Crust

Egg and cheese quiche baked in phyllo shells. They’re light, crispy and easy to make in big batches.

Fill the shells only three-quarters full. The egg puffs up while baking.

Ingredients:

• 30 mini phyllo shells
• 4 large eggs
• 1/2 cup heavy cream
• 3/4 cup shredded Gruyère
• 1/2 cup chopped spinach
• Salt, pepper and nutmeg

Instructions:

1. Set phyllo shells on a baking sheet.
2. Whisk eggs, cream, salt, pepper and nutmeg.
3. Add a little spinach and cheese to each shell.
4. Pour in the egg mixture.
5. Bake at 350°F for 12 to 15 minutes until set.

12. Roasted Red Pepper Phyllo Quiche Cups

Mini quiche cups with roasted red peppers and feta. The red peppers add a pop of color to the appetizer table.

Use jarred roasted peppers and pat them dry well.

Ingredients:

• 30 mini phyllo shells
• 4 eggs
• 1/3 cup milk
• 1/2 cup roasted red peppers, diced
• 1/3 cup crumbled feta
• 1 tbsp chopped basil

Instructions:

1. Whisk eggs and milk with salt and pepper.
2. Divide peppers and feta between phyllo shells.
3. Fill each with egg mixture.
4. Bake at 350°F for 12 to 15 minutes.
5. Top with fresh basil.

13. Fig and Cheese Phyllo Cups

Fig preserves and creamy cheese in a crisp phyllo shell. Sweet and salty, and ready in 10 minutes.

Goat cheese or brie both work well. Use whichever your guests like better.

Ingredients:

• 30 mini phyllo shells
• 4 oz goat cheese or brie
• 1/2 cup fig preserves
• 1/4 cup chopped walnuts
• Fresh thyme
• Honey

Instructions:

1. Bake phyllo shells at 350°F for 5 minutes.
2. Fill each with a little cheese.
3. Top with a spoonful of fig preserves.
4. Sprinkle with walnuts and thyme.
5. Drizzle with honey.

14. Jalapeño Popper Pastry Bites

Creamy jalapeño popper filling baked in puff pastry squares. They have all the popper flavor with less mess.

Remove the jalapeño seeds for mild bites, or leave a few in for heat.

Ingredients:

• 1 sheet puff pastry
• 8 oz cream cheese
• 1 cup shredded cheddar
• 3 jalapeños, seeded and diced
• 1/2 tsp garlic powder
• 1 egg, beaten

Instructions:

1. Mix cream cheese, cheddar, jalapeños and garlic powder.
2. Cut puff pastry into 16 squares.
3. Add a spoonful of filling to each and fold up the edges.
4. Brush with egg.
5. Bake at 400°F for 15 to 18 minutes.

🧀 Dips, Stuffed Mushrooms and Deviled Eggs

Party classics that everyone reaches for.

15. Hot Spinach and Artichoke Dip

A bubbly, cheesy dip that’s always the first thing gone at a party. Serve it with toasted baguette, chips or veggies.

Squeeze every drop of water out of the spinach. It keeps the dip thick and creamy.

Ingredients:

• 10 oz frozen spinach, thawed and squeezed
• 1 can (14 oz) artichoke hearts, chopped
• 8 oz cream cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup mozzarella
• 1/2 cup Parmesan
• 2 garlic cloves

Instructions:

1. Heat the oven to 375°F.
2. Mix all ingredients except half the mozzarella.
3. Spread in a baking dish and top with the remaining mozzarella.
4. Bake 25 minutes until bubbly.
5. Serve with chips, crostini or veggies.

16. Spinach Artichoke Dip Stuffed Mushrooms

Mushroom caps filled with spinach artichoke dip and baked until golden. Two favorites in one bite.

Bake the empty mushroom caps for 5 minutes first to release their water.

Ingredients:

• 24 cremini mushrooms
• 1 cup spinach artichoke dip (from the recipe above or store-bought)
• 1/4 cup Parmesan
• 2 tbsp panko

Instructions:

1. Remove stems and bake caps at 375°F for 5 minutes.
2. Pat dry inside.
3. Fill with dip.
4. Top with Parmesan and panko.
5. Bake 15 minutes until golden.

17. Spinach Artichoke Dip Bites

Spinach artichoke dip baked in crescent dough cups. They’re finger food versions of the dip, so no double dipping.

Use a mini muffin pan and cut the crescent dough into squares to fit.

Ingredients:

• 1 tube crescent dough sheet
• 1 cup spinach artichoke dip
• 1/4 cup shredded mozzarella

Instructions:

1. Cut dough into 24 squares and press into a mini muffin pan.
2. Fill with dip.
3. Top with mozzarella.
4. Bake at 375°F for 12 to 14 minutes.
5. Cool 5 minutes before serving.

18. Classic Deviled Eggs

Creamy, tangy deviled eggs that every party needs. They’re cheap, quick and can be made the day before.

Steam the eggs for 12 minutes instead of boiling. They peel much more easily.

Ingredients:

• 12 large eggs
• 1/2 cup mayonnaise
• 2 tsp Dijon mustard
• 1 tsp apple cider vinegar
• Salt and pepper
• Paprika and chives

Instructions:

1. Steam or boil eggs, cool in ice water and peel.
2. Halve and remove the yolks.
3. Mash yolks with mayo, mustard, vinegar, salt and pepper.
4. Pipe the filling into the whites.
5. Sprinkle with paprika and chives.

19. Pimento Cheese Deviled Eggs

Deviled eggs mixed with sharp cheddar and pimentos for a Southern twist. They’re richer and more colorful than plain deviled eggs.

Grate the cheddar yourself. Pre-shredded cheese doesn’t blend as smoothly.

Ingredients:

• 12 hard-boiled eggs
• 1/3 cup mayonnaise
• 1/2 cup finely shredded sharp cheddar
• 2 tbsp diced pimentos
• 1/2 tsp smoked paprika
• Salt and pepper

Instructions:

1. Halve eggs and remove yolks.
2. Mash yolks with mayo, cheddar, pimentos and paprika.
3. Season with salt and pepper.
4. Spoon or pipe into whites.
5. Garnish with extra pimento.

🍢 Crostini, Skewers, Pinwheels and Sliders

Easy make-ahead bites for a big crowd.

20. Tomato Bruschetta on Garlicky Crostini

Fresh tomato, basil and garlic piled on crisp crostini. It’s light and bright next to all the cheesy appetizers.

Drain the tomato mixture before spooning it on so the bread stays crisp.

Ingredients:

• 1 baguette, sliced
• 4 tomatoes, diced
• 1/4 cup fresh basil, chopped
• 2 garlic cloves (1 minced, 1 halved)
• 3 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt

Instructions:

1. Brush baguette slices with olive oil and toast at 400°F for 8 minutes.
2. Rub each toast with the cut garlic clove.
3. Mix tomatoes, basil, minced garlic, olive oil and salt.
4. Spoon onto crostini.
5. Drizzle with balsamic glaze.

21. Whipped Feta and Tomato Crostini

Creamy whipped feta spread on toast and topped with roasted cherry tomatoes. It’s salty, sweet and very pretty.

Make the whipped feta up to 3 days ahead. It actually gets better in the fridge.

Ingredients:

• 1 baguette, sliced and toasted
• 8 oz feta
• 4 oz cream cheese
• 2 tbsp olive oil
• 2 cups cherry tomatoes
• 1 tbsp honey
• Fresh thyme

Instructions:

1. Blend feta, cream cheese and olive oil until smooth.
2. Roast tomatoes at 400°F for 15 minutes.
3. Spread whipped feta on each crostini.
4. Top with roasted tomatoes.
5. Drizzle with honey and add thyme.

22. Goat Cheese Stuffed Dates

Sweet Medjool dates stuffed with tangy goat cheese and drizzled with honey. Two minutes of work per batch and they look very elegant.

Warm them for 5 minutes in the oven to soften the cheese, or serve cold. Both are good.

Ingredients:

• 24 Medjool dates, pitted
• 4 oz goat cheese
• 1/4 cup chopped pistachios
• 2 tbsp honey
• Flaky salt

Instructions:

1. Slice each date open on one side.
2. Fill with a small spoonful of goat cheese.
3. Press pistachios into the cheese.
4. Drizzle with honey.
5. Sprinkle with flaky salt.

23. Caprese Skewers With Balsamic Glaze

Cherry tomatoes, mozzarella and basil on a skewer with balsamic drizzle. They take five minutes and never get left on the platter.

Season with salt and pepper right before serving so the mozzarella doesn’t get watery.

Ingredients:

• 24 cherry tomatoes
• 24 mozzarella pearls
• 24 basil leaves
• 24 short skewers
• 2 tbsp olive oil
• 2 tbsp balsamic glaze

Instructions:

1. Thread a tomato, basil leaf and mozzarella pearl onto each skewer.
2. Arrange on a platter.
3. Drizzle with olive oil.
4. Season with salt and pepper.
5. Zigzag balsamic glaze over the top.

24. Antipasto Skewers

Tortellini, olives, cheese, peppers and beef salami on a skewer. It’s a full antipasto platter in one bite.

Marinate the tortellini and cheese in Italian dressing for an hour before building.

Ingredients:

• 24 cheese tortellini, cooked
• 24 mozzarella or provolone cubes
• 24 slices beef salami, folded
• 24 olives
• 24 cherry tomatoes
• 1/4 cup Italian dressing
• 24 skewers

Instructions:

1. Toss tortellini and cheese in Italian dressing.
2. Thread tortellini, salami, cheese, olive and tomato onto skewers.
3. Arrange on a platter.
4. Drizzle with remaining dressing.
5. Chill until serving.

25. Chicken Satay Skewers

Marinated chicken skewers grilled and served with a creamy peanut sauce. They’re a nice warm option on a mostly cold appetizer table.

Soak wooden skewers in water for 30 minutes so they don’t burn.

Ingredients:

• 2 lb chicken thighs, cut into strips
• 1/2 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp curry powder
• 1 tbsp brown sugar
• 1/2 cup peanut butter
• 1 tbsp lime juice

Instructions:

1. Mix coconut milk, soy sauce, curry and brown sugar and marinate chicken 2 hours.
2. Thread onto skewers.
3. Grill or broil 3 to 4 minutes per side.
4. Whisk peanut butter, lime juice and a little warm water for the sauce.
5. Serve skewers with peanut sauce.

26. Chicken Caprese Skewers With Two Sauces

Grilled chicken pieces, mozzarella and tomatoes on skewers with pesto and balsamic for dipping. They’re a more filling version of caprese skewers.

Cook and cube the chicken a day ahead so you just assemble on party day.

Ingredients:

• 1.5 lb chicken breast, grilled and cubed
• 24 mozzarella pearls
• 24 cherry tomatoes
• Basil leaves
• 1/2 cup pesto
• 1/4 cup balsamic glaze

Instructions:

1. Grill chicken and cut into cubes.
2. Thread chicken, basil, mozzarella and tomato onto skewers.
3. Serve pesto and balsamic glaze in small bowls.
4. Arrange skewers around the sauces.

27. Turkey Cranberry Pinwheels

Tortillas rolled with cream cheese, turkey, cranberries and spinach, then sliced into pinwheels. They’re make-ahead and easy to transport.

Wrap the rolls tightly and chill for at least 2 hours. They slice much more cleanly.

Ingredients:

• 6 large flour tortillas
• 8 oz cream cheese, softened
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 12 oz sliced turkey
• 2 cups baby spinach

Instructions:

1. Mix cream cheese, cranberries and pecans.
2. Spread over each tortilla.
3. Layer turkey and spinach on top.
4. Roll tightly, wrap and chill 2 hours.
5. Slice into 1-inch pinwheels.

28. Easy Turkey Pinwheels With Cream Cheese

Simple turkey and cheese pinwheels with a ranch cream cheese spread. Kids love them, and they’re ready in 15 minutes.

Trim the rounded ends off each roll before slicing so every piece looks neat.

Ingredients:

• 6 flour tortillas
• 8 oz cream cheese
• 1 tbsp ranch seasoning
• 12 oz sliced turkey
• 6 slices cheddar
• 1 cup shredded lettuce

Instructions:

1. Mix cream cheese with ranch seasoning.
2. Spread over the tortillas.
3. Add turkey, cheese and lettuce.
4. Roll tightly and chill 1 hour.
5. Slice into pinwheels.

29. Buffalo Chicken Sliders on Hawaiian Rolls

Shredded buffalo chicken and melty cheese on sweet Hawaiian rolls, baked as one tray. It’s a hearty bite for the late-night crowd.

Brush the tops with garlic butter before baking for a golden finish.

Ingredients:

• 12 Hawaiian rolls
• 3 cups shredded rotisserie chicken
• 1/2 cup buffalo sauce
• 4 oz cream cheese
• 1 cup shredded mozzarella
• 3 tbsp butter, melted
• 1/2 tsp garlic powder

Instructions:

1. Slice the rolls in half as one sheet and place the bottoms in a baking dish.
2. Mix chicken, buffalo sauce and cream cheese and spread on the rolls.
3. Top with mozzarella and the roll tops.
4. Brush with garlic butter.
5. Bake covered at 350°F for 15 minutes, then uncovered for 5.

30. Jalapeño Popper Cheese Balls

Bite-size cheese balls with jalapeño popper flavor, rolled in crushed crackers. Serve on pretzel sticks so guests can grab one.

Roll them a day ahead and keep chilled. Add the pretzel sticks just before serving.

Ingredients:

• 8 oz cream cheese
• 1 cup shredded cheddar
• 2 jalapeños, seeded and diced
• 1/2 tsp garlic powder
• 1 cup crushed crackers or chopped pecans
• Pretzel sticks

Instructions:

1. Mix cream cheese, cheddar, jalapeños and garlic powder.
2. Chill 30 minutes.
3. Roll into 1-inch balls.
4. Roll each in crushed crackers.
5. Insert a pretzel stick into each ball.

Pick a shrimp bite, a pastry bite, a dip and a skewer, and your New Year’s Eve table is ready for midnight.