A white cake stand with four spirals of pumpernickel bread, salmon mousse, and smoked salmon.

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TL;DR (Quick-Answer Box)

  • This article features easy New Year’s Eve hors d’oeuvres and finger foods ideal for gatherings.
  • The collection includes cheese pasta canapés, prosciutto and pear crostini, and chocolate pastry twists.
  • For a charcuterie board, include cured meats, cheeses, crackers, spreads, and fruits.
  • Plan for each guest to enjoy 4 to 6 pieces of food per hour at the cocktail party.
  • Prepare 1 drink per guest for every 45 minutes of the party.
A platter of mac & cheese bites and a plate of salmon mousse roll-ups on pumpernickel bread.

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A grey plate half-filled with mac and cheese canapes, with a few resting beside the plate.
Steve Legato
1 of 13

Mac and Cheese Canapés

These mac and cheese canapes, essentially baked mac and cheese bites, are made from macaroni and sharp Cheddar cheese and baked in mini-muffin tins. Perfect finger food for kids and adults. Cocktail party, anyone?

I [made] them in a regular sized muffin pan, and they worked out perfectly! After cooking them for the 12 minutes, I checked them every 2 minutes and ended up pulling them out at 18. They were great, everyone loved them. I even messed up and only used 1 tsp of flour, instead of 1 Tbsp, and they were still delicious. This seems to be a pretty fool-proof recipe – my favorite kind!

Kathryn
A white plate with three prosciutto-cheese gougeres with a glass of Prosecco in the background.
David Leite
2 of 13

Prosciutto-Cheese Gougères

For these gourgères, I went one better by adding to the batter classic Proscuitto di Parma as well as one of the noble cheeses of Italy, Grana Padano, along with thyme and rosemary to ensure every bite literally explodes with indulgence. Okay, perhaps I’m a little hyperbolic. But these are indeed not your ordinary savory gougères. Indeed, a fine piece of puffery.

Featured Review

These gougères were so good I’ve been planning an after New Years dinner party just so I can make them again! The prosciutto and spices in the dough gives a great savory flavor that goes so well with drinks. Man, I love these little gems.

Susan
Cheese straws on an oval wooden platter on a distressed wooden surface.
David Leite
3 of 13

Peppery Cheese Straws

These crispy, peppery cheese straws are inspired by the famous pasta cacio e pepe, which means cheese and pepper in Italian. And like the pasta, it’s just as delicious, cheesy, and spicy.
A white oval platter holding a bowl of dill dip with potato chips beside it.
Jim Henkens
4 of 13

Dill Dip with Potato Chips

Dips are the best, and not just because I like any occasion to serve potato chips. This creamy dip is just so easy to eat, and you can focus on one big flavor: Here, it’s a garden’s worth of dill, garlic, and lemon.
Seven crispy rakakat (Turkish cigars) on a parchment-lined white plate.
Ernie Enkler
5 of 13

Turkish Cigars

These Turkish cigars, known as rakakat, are a popular middle Eastern mezze made with phyllo pastry and two types of cheese. They're incredibly delish and will impress the pants off your guests. Seriously.
A white cake stand with four spirals of pumpernickel bread, salmon mousse, and smoked salmon.
Leigh Beisch
6 of 13

Salmon Mousse Pinwheels

These salmon mousse pinwheels, made with pumpernickel bread, smoked salmon, and a creamy smoked salmon mousse are an elegant and impressive canapé or tea sandwich.

Featured Review

Loved these pinwheels! Great idea when planning for a tea party, dinner party, Thanksgiving, Christmas or New Years.

Kathy A.
Two pieces of prosciutto, pear, and Brie toasts with slices of Brie, pear, prosciutto, and a jar of fig jam beside the toasts.
Jessica Nicosia-Nadler
7 of 13

Prosciutto, Pear, and Brie Toasts

These prosciutto, pear, and Brie toasts are a simple, yet sophisticated appetizer that you’ll want to whip up any time you’re entertaining. And even when you’re not.
Three Mexican sopes on a rustic platter with a glass of white wine in the background.
Karl Petzke
8 of 13

Mexican Sopes

Sopes are one of the most popular Mexican antojitos (literally, little cravings) to serve as an appetizer. Made with a masa harina base, they get filled with juicy tequila-lime pulled pork shoulder, pico de gallo, and queso cheese. I bet you can't stop at just one.

Featured Review

This is exactly what my friends mom would make for us when we were teenagers. We would have picnics on the beach in Pacifica, California. I never knew what they were called. Checking out websites, I found what they are called. This recipe is exactly what I remembered. That was about 75 years ago. Thanks so much for this recipe!!

June
A blue skillet with paper towel and a pile of breaded, deep-fried cauliflower. A bowl of dip in the background.
Malou Burger
9 of 13

Popcorn Cauliflower Bites

Dipping anything in breadcrumbs and frying until golden is always going to be a winner, and for anyone telling you they don’t like cauliflower, they may well change their minds if they try this.

Featured Review

Super crunchy and surprisingly light so I’m glad I used chickpea flour. One of [your] testers said that the batter could use more spice so I doubled it. They had quite a bit of flavour but we didn’t find it overpowering with the aioli.

Terri
Ten Stilton and walnut crackers arranged in rows on a sheet of parchment.
Quentin Bacon
10 of 13

Stilton and Walnut Crackers

I came across this very British cracker in London—a savory shortbread made with Stilton and walnuts. I make extra rolls of dough and freeze them unbaked so I can just defrost, slice, and bake the crackers before guests arrive. Everyone loves these and there are never any leftovers!

Featured Review

This stilton cracker recipe is a winner. They are delicious. They are easy to make and, for me, a wonderful part is that I can make a double or triple batch and freeze the logs, then slice and bake. This means that when I am having friends for cocktails or or dinner, this is one fewer item I need to prepare that day.

I have served them three times and each time, I have been asked for the recipe. The combination of walnuts, stilton, and salt makes the perfect prelude to dinner.

Nadine
A grey plate filled with jalapeño popper halves and a bowl of white dip on the side.
Jennifer Davick
11 of 13

Air Fryer Jalapeño Poppers

These easy jalapeño poppers are filled with a creamy cheese mixture, topped with crunchy panko, and air-fried until golden.
Nine Portuguese coconut custard tarts on a wire rack.
Cenk Sönmezsoy
12 of 13

Portuguese Coconut Custard Tarts

These Portuguese coconut custard tarts are little pastries that look like cupcakes. They’re a classic in which the best parts of creamy milk custard and eggy macaroon come together in very Portuguese fashion.

Featured Review

These are DELICIOUS!! And so easy to make (which makes them “dangerous”). Yes, they’re sweet, so next time I’ll use unsweetened coconut or a little less sugar because there will be a next time. Thanks, David!

KAREN
Torsades au chocolat in a brown paper bag on a marble counter, beside a white plate with pastry and a linen tea towel.
Mardi Michels
13 of 13

Torsades au Chocolat ~ Chocolate Pastry Twists

While these are great in the morning, they are an excellent on-the-go snack to eat rushing from school to extra-curricular activities. Holding them in the paper bag to eat them means that you don’t get custardy/chocolatey hands!

FAQs

What should I include in a charcuterie board?

A charcuterie board is an excellent option for offering to guests to graze on at a party. A well-rounded classic charcuterie board should include a selection of cured meats, soft and hard cheese, crackers, baguette, or toast rounds, spreads or condiments such as chutney, chicken pâté, or mustard, and some nuts, fruit, and/or pickles.

How many dishes should I make for my cocktail party?

It will depend on the size of the dishes, but you should plan for each person to consume 4 to 6 pieces of food per hour they are at the party.

How many cocktails should I plan for per guest?

A good rule of thumb is to plan for 1 drink per guest for each 45 minutes of the party.

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About David Leite

I’ve received three James Beard Awards for my writing as well as for Leite’s Culinaria. I’m the author of The New Portuguese Table and Notes on a Banana. For more than 25 years, I’ve been developing and testing recipes for my site, my books, and publications. My work has also appeared in the New York Times, Martha Stewart Living, Saveur, Bon Appétit, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, Washington Post, and more. I’m also a cooking teacher, memoirist, and inveterate cat lady.

Read More About Me

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