Finger Food Appetizers for Your Christmas Party Table That Guests Will Devour

Let’s be honest: the best part of any holiday party is the table of finger foods that make you forget dinner exists. These little bites are easy to grab, fun to eat, and guaranteed to keep the vibe festive. I’ve put together five knock-out recipes that look fancy, taste amazing, and won’t keep you chained to the stove all night.

We’re talking buttery pastry, melty cheese, juicy shrimp, and crispy textures in every direction. Make a couple or make them all—your snack table is about to be the VIP of the season.

1. Cranberry Brie Puff Pastry Bites With Thyme Honey

These are the ultimate holiday flex: flaky, golden pastry filled with oozy brie, tangy cranberry, and a drizzle of fragrant thyme honey. They look like you bought them from a fancy bakery, but they’re painless to make. Perfect for when you want something sweet-savory that screams “it’s Christmas.”

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 6 oz brie, rind on, cut into 24 small cubes
• 1/2 cup whole-berry cranberry sauce
• 1 tbsp fresh thyme leaves, plus extra for garnish
• 2 tbsp honey
• 1 egg, beaten (for egg wash)
• 1 tbsp water
• Flaky sea salt, to finish

Instructions:

1. Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin or line it with mini paper cups.
2. On a lightly floured surface, roll out the puff pastry to smooth creases. Cut into 24 squares.
3. Press each square into the mini muffin cups. Add a cube of brie and a small spoonful of cranberry sauce.
4. Whisk the egg with water. Brush the exposed pastry edges for a glossy finish.
5. Bake 12–15 minutes, until the pastry is puffed and golden and the brie is melty.
6. Meanwhile, warm the honey with thyme in a small pan over low heat for 1–2 minutes to infuse. Remove from heat.
7. Drizzle the warm thyme honey over the bites, sprinkle with flaky salt and extra thyme, and serve warm.

Serve these right off the baking sheet or keep them warm in a low oven. Swap the cranberry for fig jam or orange marmalade if that’s your vibe. Pro tip: brie is easier to cube when it’s cold, so keep it in the fridge until the last minute.

2. Garlic-Parmesan Shrimp Skewers With Lemon Herb Gremolata

Fast, fancy, and wildly flavorful. These shrimp skewers are garlicky and buttery with a bright lemon-herb finish. They’re ideal for passing around with napkins or lining up on a platter—no forks needed, just smiles.

Ingredients:

• 1.5 lbs large shrimp (16–20 count), peeled and deveined, tails on
• 2 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup finely grated Parmesan
• 1 lemon, zested and cut into wedges
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives (optional)
• 12–16 small wooden skewers (soaked in water if grilling/broiling)

Instructions:

1. In a bowl, whisk olive oil, melted butter, garlic, red pepper flakes, salt, and black pepper. Toss shrimp to coat. Marinate 10–15 minutes.
2. Thread 3–4 shrimp onto each skewer. Preheat a grill pan or broiler.
3. Cook 2–3 minutes per side until opaque and slightly charred at the edges.
4. While hot, sprinkle with Parmesan and lemon zest. Toss parsley and chives together and scatter over the top.
5. Serve with lemon wedges for squeezing.

These are gorgeous warm or at room temp. Want a twist? Swap parsley for dill, or add a quick brush of pesto before serving. If you’re making them ahead, cook slightly under and re-warm for 1 minute under the broiler—seriously, they spring back to life.

3. Prosciutto-Wrapped Dates With Whipped Goat Cheese And Hot Honey

Salty, sweet, creamy, and a tiny bit spicy—this combo is a no-brainer crowd-pleaser. The dates get caramelized edges, the prosciutto crisps up, and the goat cheese adds tang to keep things balanced. They’re one-bite bliss and they disappear fast.

Ingredients:

• 24 Medjool dates, pitted
• 6 oz goat cheese, softened
• 2 oz cream cheese, softened
• 1 tbsp honey
• 1/4 tsp black pepper
• 1/4 tsp orange zest (optional but delightful)
• 12 thin slices prosciutto, cut in half lengthwise
• 2 tbsp hot honey (or honey + a pinch of red pepper flakes)
• Toothpicks

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
2. In a bowl, whip goat cheese, cream cheese, honey, pepper, and orange zest until fluffy.
3. Stuff each date with about 1 teaspoon of the cheese mixture.
4. Wrap each date with a strip of prosciutto and secure with a toothpick.
5. Bake 12–14 minutes, turning once, until the prosciutto is crisp and the dates are caramelized.
6. Drizzle with hot honey and serve warm.

Short on prosciutto? Use bacon and bake a few minutes longer. Add a smoked almond inside each date for crunch. These hold well at room temperature, so they’re perfect for grazing tables that last more than five minutes (aka every holiday party).

4. Mini Potato Rösti Cups With Smoked Salmon And Lemon-Dill Crème

Think crispy hash brown nests filled with silky salmon and a dollop of zesty crème. They’re elegant, light, and totally bite-sized—great for brunchy holiday moments or to balance richer bites on the table.

Ingredients:

• 1.5 lbs russet potatoes, peeled
• 1 small yellow onion
• 2 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 3/4 cup sour cream or crème fraîche
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh dill, finely chopped
• 4 oz smoked salmon, cut into ribbons
• 2 tbsp capers, drained (optional)
• Chives, finely sliced, for garnish
• Nonstick spray

Instructions:

1. Preheat oven to 425°F (220°C). Generously spray a 24-cup mini muffin tin.
2. Grate potatoes and onion on the large holes of a box grater. Pile into a clean kitchen towel and wring out as much liquid as possible—this is key for crispness.
3. Toss the shreds with melted butter, olive oil, salt, pepper, and garlic powder.
4. Divide mixture among cups and press firmly to make little nests with a well in the center.
5. Bake 25–30 minutes until deeply golden and crisp at the edges. Let cool 5 minutes, then carefully loosen with a knife.
6. Mix sour cream with lemon juice, zest, and dill to make the crème.
7. Top each rösti cup with a ribbon of smoked salmon, a small dollop of crème, and finish with capers and chives.

These stay crisp for about 45 minutes; if they soften, pop them back in a hot oven for 4–5 minutes. No salmon? Try flaked hot-smoked trout or roasted mushrooms for a luxe vegetarian version. A grind of black pepper on top makes them pop.

5. Herbed Cheddar Sausage Rolls With Maple-Dijon Dipping Sauce

Buttery pastry wrapped around savory sausage with pockets of sharp cheddar and herbs—these are the comfort snack people hover around. They’re nostalgic, but better, thanks to a tangy-sweet dipping sauce and a little spice. Bonus: you can prep ahead and bake right before guests arrive.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 1 lb bulk pork sausage (mild or hot)
• 1 cup shredded sharp cheddar
• 2 tbsp finely chopped fresh parsley
• 1 tsp Dijon mustard (for filling)
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)
• Sesame seeds or nigella seeds, for topping (optional)
• For the sauce: 1/4 cup Dijon mustard, 2 tbsp maple syrup, 1 tsp apple cider vinegar, pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
2. In a bowl, mix sausage, cheddar, parsley, Dijon, Worcestershire, garlic powder, smoked paprika, and black pepper until just combined.
3. On a lightly floured surface, roll puff pastry into a 10×12-inch rectangle. Cut lengthwise into two long strips.
4. Divide the sausage mixture into two logs and place down the center of each strip.
5. Brush one long edge of each strip with egg wash. Roll pastry over the filling, seam side down, to seal.
6. Brush tops with more egg wash and sprinkle with sesame or nigella seeds if using. Slice each log into 12–14 bite-size pieces.
7. Bake 22–25 minutes until puffed and deeply golden, and the sausage is cooked through.
8. Whisk the sauce ingredients together. Serve rolls hot with the maple-Dijon on the side.

Make the rolls up to a day ahead, cover, and chill; bake straight from the fridge (add 3–4 minutes). Want a lighter option? Use chicken sausage and add a pinch of fennel seed. For extra festive flair, serve with a second dip—think cranberry mustard.

Make-Ahead Tips And Party Flow

Want your kitchen to feel calm when guests arrive? Here’s a simple game plan:

• Prep pastry bites and sausage rolls in the morning; keep chilled on sheet pans.
• Mix sauces and crèmes a day ahead—flavors get better overnight.
• Skewer shrimp and refrigerate, then cook fast right before serving.
• Assemble dates and bake last—they’re best warm with that hot honey drizzle.

Plating And Pairing Ideas

Make it festive without fuss. Use a big wooden board, add rosemary sprigs, pomegranate seeds, and citrus slices for color. Pair with a crisp bubbly, a light pinot noir, or a zero-proof cranberry spritz.

Ready to turn your Christmas party table into the spot everyone crowds around? These five finger food appetizers bring the crunch, the creaminess, and the holiday sparkle. Pick your favorites, crank up the music, and serve with confidence—your snack game just went pro, trust me.