Creative Finger Food Ideas to Try

In recent years, the popularity of finger food, which refers to food meant to be eaten with one's hands, has skyrocketed. It has attracted a vast number of enthusiasts, not only among those who enjoy snacking on delectable bites during aperitifs or happy hours, but also among those who view this casual food presentation as a convenient and flavorful option for dinners or important events, often referred to as standing dinners.

In today's culinary landscape, finger food has evolved beyond being a mere appetizer and has transformed into miniature culinary creations. These small yet mouthwatering morsels encapsulate a myriad of flavors. They are the epitome of instant satisfaction that leaves us exclaiming, "This is absolutely delicious! I'm craving more!"

finger food ideas

Niçoise Bruschetta Recipe

Serves: 48


  • 1 medium egg tomato, seeded and finely chopped
  • 5 drained anchovy fillets, finely chopped
  • 1/3 cup  olive oil
  • 3 cloves of garlic, crushed
  • 1 small red onion, finely chopped
  • 1 tablespoon drained baby capers
  • 1 trimmed stick of celery (75g), finely chopped
  • 1/4 cup seeded black olives, finely chopped
  • 180g can of tuna in olive oil, drained and flaked
  • 2 tablespoons lemon juice
  • 2 x 30cm breadsticks


  1. Mix the crushed garlic with the olive oil in a small bowl.
  2. Trim the ends from the breadsticks and cut them into 1cm slices.
  3. Brush both sides of the bread pieces with the garlic oil.
  4. Toast the bread under a hot grill until the bruschetta are lightly browned on both sides.
  5. In a medium bowl, combine the capers, tomato, celery, olives, tuna, anchovy, onion, and lemon juice.
  6. Divide the niçoise mixture evenly among the bruschetta.
  7. Serve the bruschetta at room temperature.

Crispy Swordfish Poke Recipe

Serves approximately 2 cups

The texture of swordfish is ideal for a speedy and flavorful poke fry. By searing it quickly, you can lock in the moisture and enhance the taste. Nevertheless, it is important to exercise caution when employing this approach. If you leave the fish in the hot pan for too long, it may become overcooked. Simply place the fish in the pan, let it sizzle on all sides, and promptly remove it.


  • 7 ounces swordfish (200 gram), cut into 1/2-inch cubes
  • 1/3 cup green onions, sliced
  • 1/3 cup white onions, medium diced
  • 1-1/2 tablespoons soy sauce
  • 1/2 cup ogo seaweed, rinsed and chopped
  • 3 drops sesame oil
  • 1/2 teaspoon Hawaiian salt

Optional: Beer for marinade


  1. Preheat a wok over medium-high heat.
  2. Mix together all the ingredients in a bowl, excluding the beer. Mix well.
  3. Quickly fry the poke in the preheated wok and set it aside.
  4. If desired, marinate the poke with beer according to taste.
  5. Note: The beer is optional and can be used for marinating purposes.

Cheese Cubes Recipe


  • Grated sharp Cheddar cheese
  • Block of cream cheese
  • Unsliced white sandwich bread loaf
  • Hard margarine (or butter)
  • Large egg whites, at room temperature


  1. Remove the crusts from the bread loaf and cut the bread into 1-inch (2.5 cm) cubes. Place the cubes in a resealable freezer bag and freeze until ready to use.
  2. In a double boiler, combine the Cheddar cheese, margarine (or butter), and cream cheese. Heat the mixture over boiling water, stirring frequently, until melted. Remove from heat.
  3. In a petite bowl, vigorously whip the egg whites until they reach a stiff peak consistency. Carefully incorporate them into the cheese mixture by gently folding them in.
  4. Dip the frozen bread cubes into the cheese mixture using a fork, ensuring all sides are coated. Use a knife if needed to help spread the mixture. Place the coated cubes in a solitary layer on a baking sheet without any grease. Refrigerate the cubes overnight.
  5. Just before serving, preheat the oven to 400°F (205°C) and bake the cubes for approximately 10 minutes, or until they turn golden brown. 

This recipe yields about 60 cheese cubes.

Note: For a lighter color and milder flavor, you can use Swiss cheese instead of Cheddar cheese.

Chicken Wraps Recipe

Serves 4


  • 2 onions, peeled and sliced
  • 4 skinless chicken breasts
  • Zest and juice of 1 lime
  • 1 red pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 1 green pepper, deseeded and sliced
  • 1 tablespoon caster sugar
  • 2 teaspoons dried oregano
  • Pinch of ground cinnamon
  • Top of cayenne pepper
  • 3 tablespoons sunflower oil
  • Salt and freshly ground black pepper
  • Tortillas: 250gram plain flour, 50gram white vegetable fat, Pinch of salt, 1/2 teaspoon baking powder
  • Soured cream and guacamole (for serving)


  1. Slice the chicken breasts across the grain into 2cm/1-inch wide strips. Place them in a bowl and add the lime zest and juice, sugar, oregano, cinnamon, and cayenne pepper. Mix well and let it marinate while you make the tortillas.
  2. Combine the flour, salt, and baking powder in a bowl, sifting them together. Rub in the white fat, then sprinkle 4 tablespoons of warm water over it. Mix until it forms a stiff dough. Knead the dough on a lightly floured surface for 10 minutes until it becomes smooth and elastic. Divide the dough into 12 equal pieces and roll each piece out into a 15cm/6-inch circle. Cover them with cling film to prevent drying.
  3. Heat a non-stick wok and cook each tortilla for about 1 minute on each side, or until they turn golden and slightly blistered. Remove the tortillas and keep them warm and pliable by wrapping them in a clean tea towel.
  4. Heat 2 tablespoons of oil in the wok and stir-fry the onions for 5 minutes until they become lightly colored. Using a slotted spoon, take them out and place them aside.
  5. Add the remaining oil to the wok and heat it up. Drain the chicken from the marinade and add it to the wok. Stir-fry for 5 minutes, then return the onions to the wok. Add the sliced pepper and cook for an additional 3-4 minutes, or until the chicken is cooked through and the vegetables are tender. Add salt and pepper according to your taste preferences.
  6. Serve the stir-fried chicken immediately with the warm tortillas, soured cream, and guacamole.

Onion Tartlets 

Serves 24

These delightful golden onion tartlets are best enjoyed warm.


  • 1 2/3 cups all-purpose flour
  • 2 egg yolks
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, diced
  • 4-5 tablespoons water

Onion Filling:

  • 2 onions, finely chopped
  • 2 tablespoons unsalted butter
  • 2 sprigs of fresh thyme
  • 1 small bay leaf

  • 4 eggs
  • 4 egg yolks
  • 1/3 cup whipping cream
  • Pinch of ground nutmeg


  1. In a spacious bowl, sift together the flour and salt to prepare the pastry. Using your fingertips, rub in the diced butter until the mixture resembles coarse sand. Create a well in the center and add the egg yolks and water. Mix well to form a dough. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for about 20 minutes.
  2. Meanwhile, for the onion filling, melt the butter in a skillet over medium heat. Add the chopped onions, bay leaf, thyme, and a pinch of salt. Cover and cook slowly for 15 minutes. Then, remove the cover and continue cooking for approximately 15 minutes until the onions turn dark golden in color. Remove the bay leaf and thyme, and allow the mixture to cool.
  3. Roll out the chilled dough to a thickness of 1/8 inch. Refrigerate the rolled-out dough for an additional 5 minutes. Preheat the oven to 350°F (180°C). Using a round cutter slightly larger than the tartlet pans, cut out 24 rounds from the dough. Place each round into a tartlet pan, pressing down gently so that the dough extends slightly above the edges. Place the pans in the refrigerator and let them chill for 10 minutes.
  4. In a separate bowl, whisk together the cream, eggs, egg yolks, nutmeg, salt, and freshly ground black pepper.
  5. Divide the cooled onion filling among the tartlet shells, then pour the egg mixture over the filling. Bake for 12-15 minutes or until the tartlets are lightly browned. Remove the tartlets from the pans while they are still warm, and serve immediately.

Note: For a mushroom filling, melt 2 tablespoons of butter in a saucepan over medium heat. Add 3 finely chopped shallots and cook for about 3 minutes. Toss in 2 1/2 cups of finely chopped mushrooms with 1 tablespoon of lemon juice. Cook for an additional 10 minutes or until the mushrooms have dried out. Set the filling aside to cool.

Today's finger food recipes were these. I hope you like them. Enjoy your meal.

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