Delicious & Festive Finger Foods for Your Christmas Party

One of the greatest joys during the Christmas season is gathering with loved ones and sharing delicious food. As a food enthusiast at foods.edu.vn, I believe that food is a powerful way to express love and create memorable experiences. There’s nothing quite like seeing the smiles on people’s faces as they enjoy dishes you’ve prepared. This holiday season, let’s move away from elaborate sit-down meals and embrace the fun and relaxed atmosphere of finger foods!

In the world of fine dining, the amuse-bouche sets the stage for a delightful meal, a small flavorful bite offered as a gift from the kitchen. Think of finger foods as the stars of your Christmas gathering, offering a variety of flavors and textures to awaken everyone’s palates. Appetizers are often seen as just the beginning of a meal, but I’m a firm believer in making a whole festive spread out of them.

Eating is a deeply sensory experience. We appreciate food not just with our taste buds, but with our eyes, noses, and even our sense of touch. There’s something inherently satisfying about picking up a bite-sized treat and enjoying it with your fingers. In fact, studies suggest that eating with our hands can enhance flavor and even promote better digestion. Many cultures around the world embrace hand-eating as a customary and enjoyable practice. While perhaps not always practical in formal settings, within the cozy ambiance of a Christmas home gathering, why not ditch the utensils and dive into some delicious finger foods?

This is why I’m particularly excited about appetizers and grazing boards, especially for Christmas festivities. I love offering guests a diverse selection of flavors and textures. Variety is key because everyone has different preferences. But most importantly, I adore bite-sized foods that are perfect for enjoying with your fingers – ideal for mingling, chatting, and creating a relaxed Christmas party vibe. So, get ready to explore a selection of recipes that will inspire your next Christmas gathering, whether it’s a grand holiday party or a cozy family evening. These recipes are designed to delight all your senses and bring festive cheer to your table!

Image alt text: Golden brown crispy baked goat cheese appetizers topped with red jam, perfect finger food for Christmas parties.

Crispy Baked Goat Cheese Bites

Yield: 10 pieces
Prep Time: 15 minutes (excluding freezing time)
Bake Time: 10-15 minutes

These Crispy Baked Goat Cheese Bites are an elegant and flavorful finger food option that’s surprisingly easy to make for your Christmas gathering. The creamy goat cheese, encased in a crunchy, herbed crust and topped with sweet jam, offers a delightful contrast of textures and tastes, perfect for festive occasions.

Ingredients:

• 10 oz goat cheese log
• 2 large eggs, lightly beaten
• ½ cup all-purpose flour
• 1 cup breadcrumbs (Panko recommended for extra crispiness)
• 1 cup nuts of your choice (Pistachios, walnuts, or pecans work wonderfully for Christmas)
• 2 tablespoons fresh herbs, finely chopped (Rosemary or thyme complement Christmas flavors beautifully)
• Jam or preserves for topping (Cranberry, fig, or cherry jam are excellent festive choices)

Instructions:

1. Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone baking mat and grease it generously with cooking spray to prevent sticking.
2. Slice the goat cheese log into rounds approximately ¼-inch thick. Pro tip: For cleaner slices, use unflavored dental floss or kitchen twine to gently cut through the cheese.
3. Lightly coat each goat cheese round with flour. Place the floured cheese slices in a single layer on a plate or baking sheet and freeze for at least 30 minutes. Freezing helps the cheese hold its shape during breading and baking. You can even freeze them overnight for convenience.

Image alt text: Sliced goat cheese rounds lightly coated in white flour, step in making crispy finger food appetizer.

4. Prepare the breadcrumb mixture. In a food processor, coffee grinder, or a sturdy Ziploc bag, combine the breadcrumbs and nuts. Pulse or crush until the mixture is less coarse and has a slightly finer texture.
5. If using fresh herbs, finely chop them and add them to the breadcrumb and nut mixture. Season generously with salt and freshly ground black pepper to enhance the flavors.
6. Once the goat cheese slices are firm from freezing, take them out and prepare for breading. Dip each frozen goat cheese slice first into the beaten eggs, ensuring it’s fully coated.
7. Immediately after the egg wash, dredge the egg-coated goat cheese in the breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere well.
8. For an extra crispy crust, repeat the dipping process: dip the breaded goat cheese back into the egg wash and then again into the breadcrumb mixture for a double coating.
9. Place the double-breaded goat cheese slices onto the prepared baking sheet, leaving some space between each piece.
10. Lightly spray the tops of the breaded goat cheese with cooking spray. This helps achieve a beautiful golden-brown color and extra crispiness during baking.
11. Bake in the preheated oven for approximately 10-15 minutes. Keep a close eye on them; the crust should turn golden brown and the cheese inside will become warm and slightly melty. Don’t worry if a little cheese oozes out – that’s perfectly fine!

Image alt text: Plated crispy baked goat cheese finger food appetizers topped with cranberry jam and fresh rosemary sprigs.

These crispy goat cheese bites are incredibly versatile and can be adapted to your liking and what you have available in your kitchen. For a different presentation, you can roll the goat cheese into small balls before breading and baking. Feel free to experiment with various jams and preserves – fig, cherry, apricot, or raspberry are all delicious options. You can also customize the nut mixture; almonds, walnuts, or pecans are great substitutes for pistachios, or you can even omit the nuts entirely. Beyond being a delightful appetizer on their own, these crispy goat cheese slices can also elevate a Christmas salad as gourmet “croutons” or add a rich, savory element to a pasta dish. They are truly a fantastic finger food for your Christmas celebrations!

For another festive finger food idea, these Gyro Phyllo Cups are always a hit. They are perfect for holiday parties or as a flavorful bite during a Christmas weeknight meal.

Gyro Meatballs in Phyllo Cups

Yield: 12 pieces
Prep Time: 30 minutes
Bake Time: 10-15 minutes

These Gyro Meatballs in Phyllo Cups bring a Mediterranean twist to your Christmas finger food spread. The flavorful gyro meatballs nestled in flaky phyllo cups, topped with refreshing tzatziki sauce and a slice of tomato, are a crowd-pleasing appetizer that’s both delicious and visually appealing for the holidays.

For the Meatballs:

• 1 pound ground meat of choice (lamb, beef, pork, or a mixture – Italian sausage works particularly well for flavor)
• ½ medium onion, grated and excess moisture squeezed out
• ¼ cup breadcrumbs
• 2 tablespoons ricotta cheese (adds moisture and tenderness)
• 2 teaspoons garlic powder or 2 cloves fresh garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon chili flakes (optional, for a hint of spice)
• Salt and freshly ground black pepper to taste

For the Tzatziki Sauce:

• ½ cup plain Greek yogurt
• ½ lemon, juiced
• ¼ cup cucumber, grated and excess moisture squeezed out
• 1 tablespoon fresh mint, chiffonade (thinly sliced)
• Pinch of cayenne pepper (optional)
• Salt and freshly ground black pepper to taste

Additional Ingredients:

• Phyllo dough, thawed according to package instructions
• Melted butter, for brushing
• Tomato slices, for garnish

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a mixing bowl, combine all the meatball ingredients. Mix gently but thoroughly with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough. Chef’s tip: It’s always a good idea to cook a small тестовой amount of the meat mixture to check the seasoning and adjust salt, pepper, or spices as needed before forming all the meatballs.

Image alt text: Bowl of raw ground meat mixture with spices for gyro meatballs finger food recipe.

3. Portion the meatball mixture into golf ball-sized portions and roll them firmly into tight, round balls.
4. Prepare the phyllo cups. Lay one sheet of thawed phyllo dough on a clean, flat surface. Brush it lightly with melted butter. Layer another sheet of phyllo dough on top of the buttered sheet.

Image alt text: Brushing melted butter on layers of phyllo dough for making finger food cups.

5. Cut the layered phyllo sheets into even squares. One full sheet should yield approximately 12 squares, depending on the size of your muffin tin cups. (Don’t worry if the phyllo tears or the edges aren’t perfectly even; you can easily patch any holes with extra phyllo pieces.)
6. Spray a muffin tin with non-stick cooking spray. Gently press the phyllo squares into the muffin tins to form cups, creating little wells to hold the meatballs.
7. Place one raw meatball into each phyllo cup.

Image alt text: Raw gyro meatballs placed inside phyllo cups in muffin tin, ready for baking festive finger food.

8. Bake the phyllo cups in the preheated oven for about 12-15 minutes, or until the phyllo is beautifully golden brown and crispy, and the meatballs are cooked through. Use a meat thermometer to ensure the internal temperature of the meatballs reaches 155°F (68°C).
9. While the cups are baking, prepare the tzatziki sauce. In a bowl, combine all the tzatziki sauce ingredients and mix well. Taste and adjust seasonings as needed.
10. If using, slice the tomatoes into small wedges or halves for garnishing the gyro cups.
11. Once the phyllo cups are baked and golden, remove them from the oven. Top each cup with a generous spoonful of tzatziki sauce and garnish with a tomato slice. Serve immediately and enjoy this flavorful Christmas finger food!

Traditionally, gyros are made with lamb and beef or other ground meats. These mini gyro meatballs are versatile and can be made with your preferred ground meat, including chicken or turkey. The blend of spices instantly creates that distinctive gyro flavor that’s universally loved. Honestly, anything topped with tzatziki sauce is usually a winner! I always make sure to have a large container of Greek yogurt in my fridge so I can whip up a batch of tzatziki anytime. It’s fantastic as a dip for vegetables, pita bread, or even as a condiment for sandwiches. If you don’t have phyllo dough on hand, you can substitute puff pastry or even thinly sliced white bread, pressed into muffin tins to create cups. Pre-made phyllo cups are also readily available in the freezer section of most grocery stores for extra convenience. For a gluten-free option, you can bake the meatballs on their own without the phyllo cups – they’ll be just as delicious! You can also omit the breadcrumbs from the meatball mixture for a grain-free version.

For a truly festive and visually stunning Christmas finger food, you have to try this Christmas Tree Pull-Apart Bread. It’s not only delicious but also serves as a beautiful centerpiece for your holiday table.

Image alt text: Christmas tree shaped pull-apart bread plated and garnished with cherry tomatoes and parsley, ideal festive finger food.

Christmas Tree Pull-Apart Bread

Scroll down for a printable version of this recipe

Yield: 32 pieces
Prep Time: 1 hour (for dough and assembly)
Proof Time: 1 hour
Bake Time: 25-35 minutes

This Christmas Tree Pull-Apart Bread is a show-stopping centerpiece that’s as fun to make as it is to eat. Soft, cheesy, and flavorful dough balls are arranged in the shape of a Christmas tree, making it a perfect interactive and festive finger food for your holiday celebrations.

For the Dough:

• 1 tablespoon active dry yeast (approximately 2 packets)
• 1 cup lukewarm water (110º to 120ºF or 43º to 49ºC)
• ½ teaspoon granulated sugar
• 1 tablespoon olive oil
• 2 ¾ cups hard-wheat (“00”) flour or all-purpose flour
• 1 teaspoon fine sea salt

For the Fillings (optional, customize to your preference):

• 32 small cubes of meltable cheese, such as mozzarella, fontina, cheddar, or Gruyère (fontina is a great choice for its meltability and flavor)
• 32 slices of pepperoni, quartered or halved if large

For the Toppings (optional, enhance flavor and presentation):

• Melted butter or olive oil, for brushing over the top
• Grated Parmesan cheese
• Fresh parsley, chopped
• Cherry tomatoes, halved

Instructions:

For the Dough:

Chef’s Tip: For a visual guide on making pizza dough, you can check out this helpful video by our Owner/Chef Shelley Young.

1. In a large mixing bowl, sprinkle the active dry yeast over the lukewarm water. Add the sugar and gently stir until dissolved.
2. Let the yeast mixture proof for about 5 minutes, or until it becomes slightly foamy and aromatic. This indicates that the yeast is active and ready to use.
3. Add the olive oil, half of the flour (approximately 1 ⅓ cups), and salt to the yeast mixture. Mix until just incorporated.
4. Gradually add the remaining flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
5. Knead the dough by hand for 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little flour, one tablespoon at a time, until it is barely moist and no longer sticky.
6. Shape the kneaded dough into a ball. Place it in a lightly oiled bowl, turning to coat the dough with oil. Cover the bowl tightly with plastic wrap.
7. Let the dough rise in a warm place at room temperature until doubled in size, about 60-75 minutes. Alternatively, you can let it rise slowly in the refrigerator overnight for a more developed flavor. (This dough can also be made in a stand mixer fitted with a dough hook.)

For the Assembly:

1. Preheat your oven to 400°F (200°C).
2. Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide the dough into approximately 1-ounce pieces. You will need 32 pieces to form the Christmas tree shape.

Image alt text: Portioned dough pieces ready for filling and shaping Christmas tree finger food.

3. Take one piece of dough, flatten it slightly, and place a cube of cheese and a piece of pepperoni (or your chosen fillings) in the center. Bring the edges of the dough together to enclose the filling completely, and pinch to seal tightly. Roll the filled dough into a smooth ball.

Image alt text: Dough ball being closed and sealed around cheese and pepperoni filling for festive appetizer.

4. Line a large baking sheet with parchment paper or a silicone baking mat. Begin arranging the dough balls on the prepared baking sheet in the shape of a Christmas tree. Start with a single ball at the top point of the tree and gradually widen the rows as you work your way down to the base, creating a tree shape.
5. Once the Christmas tree shape is complete, lightly brush the top of the dough with melted butter or olive oil.

Image alt text: Christmas tree shaped pull-apart bread brushed with egg wash before baking, festive finger food preparation.

6. Bake in the preheated oven for 25-30 minutes, or until all the dough sections are golden brown and cooked through.
7. When the pull-apart bread is fresh out of the oven, brush it again with melted butter or olive oil. Sprinkle generously with grated Parmesan cheese and chopped fresh parsley. Garnish with halved cherry tomatoes for a festive touch.
8. Serve the Christmas Tree Pull-Apart Bread warm, with extra melted butter and your favorite tomato sauce on the side for dipping. This is a perfect finger food for sharing and enjoying at your Christmas gathering!

The real star of this recipe is the dough itself – it’s a versatile basic pizza dough that can be used for countless creations. Feel free to get creative with the fillings based on your preferences and dietary needs. You can also enhance the flavor by adding dried spices or herbs to the melted butter when brushing the tops – garlic powder, Italian seasoning, or rosemary would all be delicious. I’ve also made this pull-apart bread in different festive shapes like a wreath for Christmas or a pumpkin for Halloween. You can arrange the dough balls in a Bundt pan or even a pie dish for different presentations. If you are short on time, you can use pre-made pizza dough or biscuit dough from the supermarket to simplify the process and still create a fantastic pull-apart bread.

To complete your Christmas appetizer spread, don’t forget the festive drinks! We have a wide selection of wine and spirits available for purchase and curbside pickup at Lincoln Square. And if you’re inspired to learn more about cooking, we offer a variety of virtual cooking classes. Check out our virtual class calendar for upcoming classes.

For even more inspiration and to share your Christmas culinary creations, join our private Facebook group where we challenge members with weekly themes, like festive appetizers! We’d love to see what finger foods you create for your Christmas celebrations.

Image alt text: Graphic promoting festive appetizers challenge in a Facebook group for home cooks during Christmas.

Yield: 32 pieces Author: Lisa Counts

Image alt text: Christmas tree pull-apart bread recipe card image, festive finger food for holiday season.

Christmas Tree Pull-Apart Bread Recipe

Prep time: 1 Hour Cook time: 35 Min Inactive time: 1 Hour Total time: 2 H & 35 M

Ingredients

For the dough

• 1 Tablespoon active dry yeast, roughly 2 packets
• 1 cup lukewarm water (110º to 120º)
• ½ teaspoon sugar
• 1 Tablespoon olive oil
• 2 ¾ cups hard-wheat (“00”) flour or all-purpose flour
• 1 teaspoon TCB fine sea salt

For the fillings

• 32 small cubes of meltable cheese such as mozzarella, fontina, cheddar, gruyere (I used fontina)
• 32 pieces of pepperoni

For the toppings

• Melted butter or olive oil for brushing over the top
• Grated Parmesan cheese
• Fresh parsley
• Cherry tomatoes

Instructions

For the dough

1. Sprinkle the yeast on top of the water in a large mixing bowl and add the sugar. Stir gently until dissolved.
2. Allow to proof until slightly foamy and aromatic to ensure yeast is alive, about 5 minutes.
3. Add oil, ½ of the flour and salt, and mix until incorporated.
4. Work in the remaining flour. Turn out mixture, which may be slightly sticky, onto a floured surface.
5. Knead several turns by hand until smooth and elastic, about 8-10 minutes. Adjust consistency, if necessary, with a small amount of flour. Dough should be barely moist and no longer sticky.
6. Shape dough into a ball, place it in a bowl and cover with plastic wrap.
7. Let the dough rise at room temperature until doubled, 60 to 75 minutes, or in the refrigerator overnight. (This can also be made in a stand mixer.)

For the assembly

1. Preheat oven to 400°.
2. Take the dough out of the bowl and portion into about 1oz pieces (to make the tree you will need 32 pieces total).
3. Place a piece of cheese and pepperoni in the center of each piece of dough, seal the dough around the filling, and roll into a ball.
4. Once rolled, begin placing the dough balls onto a sheet tray lined with parchment or a Silpat into the shape of the tree. Start with the top and work your way down to the bottom.
5. When the tree is finished, brush a light amount of melted butter or olive oil over the top of the dough.
6. Bake in the oven until all of the dough sections are golden brown, about 25-30 minutes.
7. When the pull apart bread comes out of the oven, brush more butter or oil on top and sprinkle on some grated Parmesan, chopped parsley and garnish with tomatoes.
8. Serve with extra melted butter and your favorite tomato sauce for dipping.