21 Delicious Finger Food Picnic Food Recipes Easy to Make

Looking for the perfect bite-sized treats to make your next picnic unforgettable? You’re in luck! Our roundup of 21 Delicious Finger Food Picnic Food Recipes Easy to Make is packed with quick, tasty, and fuss-free ideas that’ll have everyone asking for seconds. From savory to sweet, these recipes are your ticket to a stress-free, flavor-packed outdoor feast. Let’s dive in and discover your new picnic favorites!

Mini Quiches with Spinach and Feta

So, you’re looking for a bite-sized breakfast or brunch option that’s both delicious and easy to make? These mini quiches with spinach and feta are your answer. They’re perfect for meal prep, parties, or just because you deserve something tasty.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 cup unsalted butter, chilled and diced
• 1/4 cup ice water
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1 cup fresh spinach, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin.
2. In a large bowl, combine the sifted flour and diced butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add the ice water, stirring until the dough just comes together. Tip: Avoid overworking the dough to keep the pastry tender.
4. Roll out the dough on a lightly floured surface to 1/8-inch thickness. Cut into rounds to fit your mini muffin tin.
5. Press the dough rounds into the prepared tin. Prick the bases with a fork to prevent puffing during baking.
6. In a separate bowl, whisk together the lightly beaten eggs and heavy cream. Stir in the chopped spinach, crumbled feta, sea salt, and black pepper.
7. Divide the egg mixture evenly among the pastry cases. Tip: Fill each case just below the rim to allow for slight expansion.
8. Bake for 18-20 minutes, or until the quiches are set and the pastry is golden. Tip: A toothpick inserted into the center should come out clean.
9. Let the quiches cool in the tin for 5 minutes before transferring to a wire rack.

Here’s the best part: these mini quiches are wonderfully fluffy with a crisp, buttery crust. The feta adds a salty tang that pairs perfectly with the earthy spinach. Serve them warm with a dollop of sour cream or alongside a fresh arugula salad for a light, satisfying meal.

Cucumber Sandwiches with Herb Cream Cheese

You know those days when you want something light, refreshing, and just a tad fancy? These cucumber sandwiches with herb cream cheese are your answer. Perfect for a quick lunch or a chic afternoon snack, they’re as easy to make as they are delicious.

Ingredients

• 1 English cucumber, thinly sliced
• 8 oz cream cheese, softened
• 2 tbsp fresh dill, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp lemon zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 slices whole grain bread, crusts removed

Instructions

1. In a medium bowl, combine the softened cream cheese, dill, chives, lemon zest, sea salt, and black pepper. Mix until all ingredients are fully incorporated and the mixture is smooth.
2. Lay out the slices of whole grain bread on a clean work surface. Evenly spread the herb cream cheese mixture on one side of each slice.
3. Arrange the thinly sliced cucumbers in a single layer over the cream cheese on half of the bread slices. Tip: For extra crunch, pat the cucumber slices dry with a paper towel before placing them on the bread.
4. Top the cucumber-covered slices with the remaining bread slices, cream cheese side down, to form sandwiches. Press gently to adhere.
5. Using a sharp knife, cut each sandwich into quarters diagonally to create triangle-shaped finger sandwiches. Tip: For cleaner cuts, wipe the knife blade between slices.
6. Serve immediately or chill in the refrigerator for up to 1 hour before serving to allow the flavors to meld. Tip: For an elegant presentation, arrange the sandwiches on a platter lined with fresh dill sprigs.

A bite into these sandwiches reveals a creamy, herby interior contrasted by the crisp freshness of cucumber. They’re perfect for tea parties, picnics, or whenever you’re in the mood for something effortlessly sophisticated.

Deviled Eggs with a Smoky Paprika Sprinkle

Now, who doesn’t love a classic deviled egg with a twist? You’re in for a treat with these deviled eggs, jazzed up with a smoky paprika sprinkle that’ll have everyone asking for your secret.

Ingredients

• 6 pasture-raised eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon apple cider vinegar
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon smoked paprika, plus extra for garnish

Instructions

1. Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
2. Mash the yolks with a fork until they’re finely crumbled.
3. Add the mayonnaise, Dijon mustard, apple cider vinegar, sea salt, black pepper, and smoked paprika to the yolks. Mix until smooth and creamy. Tip: For a smoother filling, press the yolk mixture through a fine-mesh sieve.
4. Spoon or pipe the yolk mixture back into the egg white halves. Tip: Use a piping bag with a star tip for a fancy presentation.
5. Lightly sprinkle the tops with additional smoked paprika for that smoky flavor and a pop of color. Tip: For an extra smoky flavor, lightly torch the paprika with a kitchen torch before serving.

Velvety smooth filling meets the slight crunch of the egg white, with a smoky finish that’s utterly addictive. Serve these on a slate board for a rustic look or alongside crisp, fresh veggies for a colorful platter.

Stuffed Cherry Tomatoes with Tuna Salad

Oh, you’re going to love these little bites of joy! Stuffed cherry tomatoes with tuna salad are the perfect blend of creamy, tangy, and fresh. They’re ideal for when you want something light yet satisfying.

Ingredients

• 1 pint cherry tomatoes, halved and seeded
• 1 can (5 oz) albacore tuna in water, drained and flaked
• 1/4 cup mayonnaise, preferably homemade
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1/4 cup finely diced celery
• 1 tbsp finely chopped fresh dill
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 350°F (175°C) for toasting the bread crumbs, if desired.
2. Carefully slice each cherry tomato in half and use a small spoon or melon baller to remove the seeds and pulp, creating a small cavity. Tip: A serrated grapefruit spoon works wonders for this task.
3. In a medium bowl, combine the flaked tuna, mayonnaise, Dijon mustard, lemon juice, diced celery, and chopped dill. Mix gently until all ingredients are evenly incorporated. Tip: For the best flavor, let the mixture chill in the refrigerator for at least 30 minutes before stuffing the tomatoes.
4. Season the tuna salad with salt and freshly ground black pepper to taste, remembering that the flavors will concentrate once stuffed into the tomatoes.
5. Using a small spoon or piping bag, fill each tomato half with the tuna salad mixture. Tip: For an elegant presentation, pipe the filling using a star tip.
6. If desired, sprinkle the stuffed tomatoes with toasted bread crumbs for added texture before serving.

Delightfully crisp and juicy, these stuffed cherry tomatoes offer a burst of freshness with every bite. Serve them on a platter garnished with extra dill for a touch of color, or as a sophisticated appetizer at your next gathering.

Miniature Beef Sliders with Caramelized Onions

Now, imagine biting into a perfectly juicy mini burger, topped with sweet, golden caramelized onions. These miniature beef sliders are not just adorable; they’re packed with flavor, making them the ultimate crowd-pleaser for any gathering.

Ingredients

• 1 lb ground chuck beef (80/20 blend)
• 1 tbsp clarified butter
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1 tbsp balsamic vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 12 slider buns, lightly toasted
• 4 slices sharp cheddar cheese, quartered

Instructions

1. Heat a large skillet over medium-low heat. Add clarified butter and let it melt.
2. Add thinly sliced onions to the skillet. Cook slowly, stirring occasionally, for 25 minutes until they begin to soften and turn translucent.
3. Sprinkle granulated sugar over the onions. Continue cooking for another 10 minutes, allowing the onions to caramelize to a deep golden brown.
4. Stir in balsamic vinegar. Cook for an additional 2 minutes, then remove from heat and set aside.
5. Preheat a grill or grill pan to medium-high heat (375°F).
6. Divide ground chuck beef into 12 equal portions. Gently shape each into a small patty, about 1/2 inch thick.
7. Season both sides of each patty with kosher salt and freshly ground black pepper.
8. Grill the patties for 2 minutes on each side for medium-rare, or until desired doneness is achieved.
9. Place a quarter slice of sharp cheddar cheese on each patty during the last minute of grilling to melt.
10. Assemble the sliders by placing a cheese-topped patty on each toasted slider bun. Top with a generous spoonful of caramelized onions.

Every bite of these sliders offers a harmonious blend of juicy beef, melted cheese, and the sweet tang of caramelized onions. Serve them on a wooden board for a rustic presentation that’s sure to impress.

Cheese and Charcuterie Board Bites

Craving something elegant yet easy to whip up for your next gathering? These Cheese and Charcuterie Board Bites are your go-to, blending rich flavors and textures in every bite.

Ingredients

• 1 cup aged cheddar cheese, cubed
• 1/2 cup gouda cheese, thinly sliced
• 1/4 cup fig jam
• 1/3 cup prosciutto, rolled
• 1/4 cup marcona almonds
• 1 tbsp honey, for drizzling
• 1 baguette, sliced into 1/2-inch pieces and toasted
• Fresh thyme leaves, for garnish

Instructions

1. Preheat your oven to 350°F. Arrange the baguette slices on a baking sheet in a single layer. Toast for 5-7 minutes until golden and crisp. Tip: Keep an eye on them to prevent burning.
2. While the bread toasts, cube the aged cheddar and thinly slice the gouda. Tip: For easier slicing, use a cheese wire or a sharp knife dipped in hot water.
3. Roll the prosciutto into neat spirals. This adds elegance and makes them easier to pick up.
4. Once the bread is toasted, let it cool for 2 minutes. Then, begin assembling your bites. Start with a piece of toasted baguette.
5. Layer a cube of aged cheddar, a slice of gouda, and a prosciutto roll on each baguette slice.
6. Add a small dollop of fig jam on top of the cheeses. Tip: The jam’s sweetness balances the saltiness of the cheeses and prosciutto.
7. Scatter marcona almonds around the board for crunch.
8. Drizzle honey lightly over the assembled bites for a touch of sweetness.
9. Garnish with fresh thyme leaves for a pop of color and aroma.

Here’s how these bites come together: the crunch of the toasted baguette, the creaminess of the cheeses, and the salty-sweet harmony of prosciutto and fig jam. Serve them on a rustic wooden board for that Instagram-worthy charcuterie moment.

Avocado and Shrimp Cucumber Cups

Oh, you’re going to love these Avocado and Shrimp Cucumber Cups. They’re the perfect blend of creamy, crunchy, and refreshing, making them an ideal appetizer for any gathering or a light snack for those busy days.

Ingredients

• 1 large English cucumber, sliced into 1-inch thick rounds
• 1 ripe avocado, pitted and diced
• 1/2 lb cooked shrimp, peeled, deveined, and chopped
• 2 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp finely chopped cilantro

Instructions

1. Using a melon baller, scoop out the center of each cucumber round to create a small cup, leaving the bottom intact.
2. In a medium bowl, gently combine the diced avocado, chopped shrimp, lime juice, olive oil, sea salt, and black pepper until evenly mixed. Tip: For the best texture, ensure the avocado is just ripe—not too soft.
3. Spoon the avocado and shrimp mixture into each cucumber cup, filling them just above the rim for a generous serving.
4. Garnish each cup with a sprinkle of finely chopped cilantro before serving. Tip: For an extra kick, add a tiny drop of hot sauce to each cup before garnishing.
5. Serve immediately or chill in the refrigerator for up to 1 hour before serving to let the flavors meld. Tip: If preparing ahead, add the lime juice to the avocado first to prevent browning.

Now, these little cups are not just a treat for the eyes but a burst of freshness in every bite. The crisp cucumber pairs beautifully with the creamy avocado and succulent shrimp, offering a delightful contrast in textures. Try serving them on a platter lined with crushed ice for an elegant touch at your next dinner party.

Pesto Pinwheels with Sundried Tomatoes

Alright, you’re about to make these irresistible pesto pinwheels that are perfect for any gathering or just a fancy snack at home. They’re packed with flavor, thanks to the sundried tomatoes and that herby pesto goodness, and they’re surprisingly easy to whip up.

Ingredients

• 1 sheet puff pastry, thawed
• 1/2 cup basil pesto, homemade or store-bought
• 1/4 cup sundried tomatoes, finely chopped
• 1/4 cup grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a 12×9-inch rectangle.
3. Spread the basil pesto evenly over the pastry, leaving a 1/2-inch border around the edges.
4. Sprinkle the finely chopped sundried tomatoes and grated Parmesan cheese over the pesto.
5. Starting from the long side, tightly roll the pastry into a log. Tip: Chill the log for 10 minutes for easier slicing.
6. Using a sharp knife, cut the log into 1/2-inch slices. Tip: Wipe the knife between cuts for clean edges.
7. Place the slices on the prepared baking sheet, brush the tops with the beaten egg.
8. Bake for 15-20 minutes, or until the pinwheels are golden brown and puffed. Tip: Rotate the baking sheet halfway through for even browning.

Perfectly golden and flaky, these pinwheels offer a delightful contrast between the creamy pesto and the tangy sundried tomatoes. Serve them warm with a side of marinara for dipping, or let them cool and pack them for a picnic—they’re just as good at room temperature.

Greek Salad Skewers with Olive Dressing

Absolutely perfect for those warm summer evenings, these Greek Salad Skewers with Olive Dressing are a fun twist on the classic. You’ll love how easy they are to assemble, and the olive dressing adds a rich, tangy flavor that ties everything together.

Ingredients

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced into 1-inch pieces
• 1/2 cup red onion, thinly sliced
• 1 cup feta cheese, cubed
• 1/2 cup Kalamata olives, pitted
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, combine the cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives. Gently toss to mix.
2. Thread the mixed ingredients onto the soaked wooden skewers, alternating between the different components for a colorful presentation.
3. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until well combined.
4. Drizzle the olive dressing over the assembled skewers just before serving, ensuring each skewer is lightly coated for maximum flavor.
5. Tip: For the best flavor, let the skewers sit for 5 minutes after adding the dressing to allow the ingredients to absorb the flavors.
6. Tip: If you’re preparing these ahead of time, keep the dressing separate and add it right before serving to maintain the freshness of the ingredients.
7. Tip: For an extra touch of elegance, garnish the skewers with a sprinkle of fresh oregano leaves before serving.

Unbelievably fresh and vibrant, these skewers offer a delightful crunch from the cucumbers and a creamy contrast from the feta. Try serving them on a platter lined with fresh lettuce leaves for a stunning presentation that’s as pleasing to the eye as it is to the palate.

Mini Corn Dogs with Honey Mustard Dip

Unbelievably easy and irresistibly tasty, these mini corn dogs are the perfect bite-sized treat for any gathering. You’ll love the crispy exterior and juicy hot dog center, especially when dipped in that sweet and tangy honey mustard.

Ingredients

• 1 cup fine yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp unsalted butter, melted
• 12 mini all-beef hot dogs
• Vegetable oil, for frying
• 1/4 cup Dijon mustard
• 1/4 cup honey

Instructions

1. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until fully combined.
2. Add the milk, beaten egg, and melted butter to the dry ingredients. Stir until the batter is smooth and free of lumps. Let it rest for 10 minutes to thicken slightly.
3. Heat vegetable oil in a deep fryer or large pot to 375°F. Use a candy thermometer to ensure accuracy.
4. Pat the mini hot dogs dry with paper towels to ensure the batter adheres properly.
5. Insert a skewer into each mini hot dog, leaving enough handle to dip and hold. Dip each hot dog into the batter, coating evenly and allowing excess to drip off.
6. Carefully lower the battered hot dogs into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes, or until golden brown and crispy.
7. Remove the corn dogs with a slotted spoon and drain on a wire rack set over paper towels.
8. For the honey mustard dip, whisk together Dijon mustard and honey in a small bowl until smooth.
9. Serve the mini corn dogs warm with the honey mustard dip on the side. The contrast of the crispy coating and soft hot dog, paired with the dip’s sweetness, makes for a delightful snack.

The crunch of the cornmeal coating gives way to a tender hot dog inside, creating a perfect texture contrast. For a fun twist, serve these at your next party with a variety of dips or skewer them on a decorative stand for easy grabbing.

Bacon-Wrapped Dates Stuffed with Almonds

Zesty and sweet, these bacon-wrapped dates stuffed with almonds are the perfect bite-sized treat for your next gathering. You’ll love the contrast of crispy bacon against the chewy dates and crunchy almonds.

Ingredients

• 24 Medjool dates, pitted
• 24 whole almonds, toasted
• 8 slices thick-cut bacon, pasture-raised, cut into thirds
• 1 tbsp clarified butter, melted
• 1/4 tsp smoked paprika
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Stuff each pitted date with a toasted almond, pressing gently to close.
3. Wrap each stuffed date with a piece of bacon, securing it with a toothpick.
4. Brush each wrapped date lightly with melted clarified butter for a golden finish.
5. Sprinkle the smoked paprika and fine sea salt evenly over the dates.
6. Arrange the dates on the prepared baking sheet, ensuring they’re not touching.
7. Bake for 15-20 minutes, or until the bacon is crispy and caramelized.
8. Let cool for 5 minutes before serving to allow the flavors to meld.

Unbelievably delicious, these bites offer a symphony of textures and flavors. Serve them on a platter with a drizzle of honey for an extra touch of sweetness or alongside a sharp cheese for contrast.

Vegetable Spring Rolls with Sweet Chili Sauce

Oh, you’re going to love these crispy vegetable spring rolls paired with a sweet chili sauce that’s just the right amount of spicy. Perfect for a light lunch or as a party appetizer, they’re surprisingly easy to make at home.

Ingredients

• 8 spring roll wrappers (8.5-inch diameter)
• 2 cups shredded green cabbage
• 1 cup julienned carrots
• 1 cup bean sprouts
• 2 tbsp finely chopped fresh cilantro
• 2 tbsp vegetable oil, for frying
• 1/2 cup sweet chili sauce, for serving

Instructions

1. In a large bowl, combine 2 cups shredded green cabbage, 1 cup julienned carrots, 1 cup bean sprouts, and 2 tbsp finely chopped fresh cilantro. Toss gently to mix.
2. Lay one spring roll wrapper on a clean, dry surface. Place 1/4 cup of the vegetable mixture in the center of the wrapper.
3. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly to enclose the filling. Seal the edge with a dab of water.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat (350°F). Carefully add the spring rolls, seam side down, and fry for 2-3 minutes per side, or until golden brown and crispy.
5. Transfer the spring rolls to a paper towel-lined plate to drain any excess oil.
6. Serve immediately with 1/2 cup sweet chili sauce for dipping.

Ultra-crispy on the outside with a fresh, crunchy filling, these spring rolls are a delightful contrast of textures. Try serving them with a side of pickled vegetables for an extra tangy kick.

Miniature Chicken and Waffles with Maple Syrup

Absolutely everyone loves a good twist on classic comfort food, and this miniature version of chicken and waffles is no exception. Perfect for brunch or a fun appetizer, these bite-sized delights pack all the flavor of the original into a cute, shareable package.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 1 pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup maple syrup
• 1 cup vegetable oil, for frying
• 1 tsp smoked paprika
• 1/2 tsp garlic powder

Instructions

1. Preheat your waffle iron to 375°F and lightly grease it with clarified butter.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the buttermilk, beaten egg, and melted clarified butter to the dry ingredients, stirring until just combined. Let the batter rest for 5 minutes to activate the baking powder.
4. Pour 1/4 cup of batter onto the waffle iron and cook for 3-4 minutes, until golden and crisp. Repeat with remaining batter.
5. While the waffles cook, heat vegetable oil in a deep skillet to 350°F.
6. Season the chicken pieces with smoked paprika, garlic powder, and salt. Fry in batches for 4-5 minutes, until golden and cooked through.
7. Drain the chicken on paper towels to remove excess oil.
8. Cut the waffles into small squares, top each with a piece of chicken, and drizzle with maple syrup.

Light and crispy waffles meet juicy, flavorful chicken in this miniature version of a classic. The maple syrup adds a sweet contrast that ties everything together beautifully. Try serving these on skewers for an easy, party-friendly option.

Smoked Salmon Cream Cheese Bagel Bites

Delightful little bites that combine the richness of smoked salmon with the creamy tang of cheese, all nestled on a perfectly toasted bagel. You’ll love how easy these are to whip up for a brunch or a fancy snack.

Ingredients

• 1 cup smoked salmon, thinly sliced
• 1/2 cup cream cheese, softened
• 1 tbsp fresh dill, finely chopped
• 1 tbsp capers, drained
• 1 tsp lemon zest
• 4 mini bagels, sliced in half
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 350°F (175°C) to toast the bagel halves until golden, about 5 minutes. Tip: Keep an eye on them to prevent burning.
2. While the bagels toast, mix the softened cream cheese, fresh dill, and lemon zest in a bowl until well combined. Tip: Letting the cream cheese sit at room temperature for 30 minutes makes it easier to mix.
3. Once the bagels are toasted, let them cool for a minute, then spread a generous layer of the cream cheese mixture on each half.
4. Top each bagel half with slices of smoked salmon and a few capers for a briny contrast. Tip: Arrange the salmon in loose folds for an elegant presentation.
5. Drizzle lightly with extra virgin olive oil before serving to add a subtle richness.

Rich in flavor and texture, these bagel bites offer a creamy, smoky, and slightly tangy experience. Try serving them on a platter with extra lemon wedges for a zesty kick.

Antipasto Skewers with Italian Dressing

Antipasto skewers are the perfect bite-sized appetizer for any gathering, combining the vibrant flavors of Italy in a fun, easy-to-eat format. You’ll love how these skewers bring together fresh ingredients with a zesty Italian dressing for a dish that’s as beautiful as it is delicious.

Ingredients

• 1 cup cherry tomatoes, halved
• 1 cup mini mozzarella balls (bocconcini)
• 1/2 cup sliced salami, folded into quarters
• 1/2 cup marinated artichoke hearts, drained and quartered
• 1/4 cup pitted Kalamata olives
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• Wooden skewers, 6 inches long

Instructions

1. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, garlic powder, black pepper, and sea salt to create the Italian dressing. Set aside.
2. Thread one piece of each ingredient—cherry tomato half, mini mozzarella ball, folded salami slice, artichoke heart quarter, and Kalamata olive—onto a wooden skewer. Repeat until all ingredients are used.
3. Arrange the skewers on a serving platter and drizzle with the prepared Italian dressing just before serving.
4. For the best flavor, let the skewers sit for 5 minutes after adding the dressing to allow the flavors to meld.
5. Tip: To prevent the wooden skewers from burning, you can soak them in water for 30 minutes before assembling.
6. Tip: For a more vibrant presentation, alternate the colors of the ingredients on each skewer.
7. Tip: If preparing ahead, assemble the skewers without the dressing and refrigerate. Add the dressing right before serving to keep the ingredients fresh.

Skewers offer a delightful contrast of textures, from the creamy mozzarella to the crisp artichoke hearts, all tied together with the tangy Italian dressing. Serve them as a starter at your next dinner party or pack them for a picnic for a fuss-free, flavorful treat.

Miniature Pulled Pork Sliders with Coleslaw

Perfect for your next gathering, these miniature pulled pork sliders with coleslaw are a crowd-pleaser. You’ll love how the tender pork and crunchy slaw come together in every bite.

Ingredients

• 2 lbs pork shoulder, trimmed and cut into 2-inch cubes
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 12 slider buns
• 2 cups coleslaw mix
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp celery seed
• Salt and pepper to taste

Instructions

1. Preheat your oven to 300°F.
2. In a small bowl, combine smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper to create a dry rub.
3. Massage the dry rub evenly onto the pork shoulder cubes.
4. Place the pork in a Dutch oven and pour apple cider vinegar over it.
5. Cover and bake for 4 hours, or until the pork is fork-tender.
6. While the pork cooks, whisk together ketchup, brown sugar, Worcestershire sauce, and Dijon mustard in a saucepan over medium heat. Simmer for 5 minutes to thicken slightly.
7. Once the pork is done, shred it using two forks, then mix in the sauce.
8. In a separate bowl, combine coleslaw mix, mayonnaise, lemon juice, celery seed, salt, and pepper to make the coleslaw.
9. Toast the slider buns lightly for added texture.
10. Assemble the sliders by placing a generous amount of pulled pork on each bun, topped with a spoonful of coleslaw.

Lusciously tender and packed with flavor, these sliders are perfect for serving on a platter with pickles and extra sauce on the side. The contrast between the smoky pork and the fresh, tangy coleslaw makes every bite unforgettable.

Mozzarella Sticks with Marinara Sauce

Craving something crispy, cheesy, and utterly irresistible? Mozzarella sticks with marinara sauce are the perfect snack to satisfy those late-night cravings or to impress guests at your next gathering.

Ingredients

• 8 oz block whole milk mozzarella cheese, cut into 1/2-inch sticks
• 1 cup all-purpose flour
• 2 large pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce, warmed
• 2 cups vegetable oil, for frying

Instructions

1. Place the flour in a shallow dish. In a second dish, combine the beaten eggs. In a third dish, mix the breadcrumbs, garlic powder, onion powder, salt, and pepper.
2. Dredge each mozzarella stick in the flour, shaking off any excess. Dip into the beaten eggs, then coat thoroughly with the breadcrumb mixture. Place on a plate and freeze for 30 minutes to help the coating adhere.
3. Heat the vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy for the perfect fry.
4. Fry the mozzarella sticks in batches for about 30 seconds, or until golden brown and crispy. Avoid overcrowding the pot to maintain the oil temperature.
5. Remove with a slotted spoon and drain on paper towels. Serve immediately with warmed marinara sauce for dipping.

Velvety on the inside with a golden, crunchy exterior, these mozzarella sticks are a textural dream. For an extra kick, sprinkle with red pepper flakes or serve alongside a cold craft beer.

Chocolate Covered Strawberries with Nutella Filling

Looking for a decadent treat that combines the richness of chocolate with the creamy delight of Nutella? These chocolate-covered strawberries with a Nutella filling are not just a dessert; they’re an experience. Perfect for impressing guests or treating yourself, they’re surprisingly simple to make.

Ingredients

• 1 pint fresh strawberries, hulled
• 1 cup high-quality dark chocolate chips
• 1/2 cup Nutella
• 1 tbsp coconut oil
• 1/4 cup finely chopped hazelnuts, for garnish

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. Using a small knife, carefully hollow out the center of each strawberry from the top, creating a small cavity for the Nutella filling.
3. Fill a piping bag with Nutella and gently pipe into the cavity of each strawberry, ensuring not to overfill.
4. In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
5. Holding each strawberry by the stem, dip into the melted chocolate, allowing excess to drip off. Place on the prepared baking sheet.
6. While the chocolate is still wet, sprinkle the tops with chopped hazelnuts for added crunch and flavor.
7. Refrigerate the strawberries for at least 30 minutes, or until the chocolate is fully set.

Just imagine biting into these strawberries: the crisp chocolate shell gives way to a creamy Nutella center, all while the fresh strawberry adds a juicy contrast. Serve them on a platter for a stunning dessert display or pack them in a cute box for a thoughtful homemade gift.

Fruit Skewers with Yogurt Dip

You’re going to love how easy and refreshing these fruit skewers with yogurt dip are—perfect for a quick snack or a fancy party appetizer.

Ingredients

• 1 cup Greek yogurt, full-fat
• 1 tbsp honey, raw and unfiltered
• 1 tsp vanilla extract, pure
• 1/2 tsp ground cinnamon
• 1 cup strawberries, hulled and quartered
• 1 cup pineapple, fresh and cubed
• 1 cup grapes, seedless and halved
• 1 cup watermelon, cubed
• 8 wooden skewers, 6-inch

Instructions

1. In a medium mixing bowl, combine the Greek yogurt, honey, vanilla extract, and ground cinnamon. Whisk until smooth and set aside. Tip: For a smoother dip, let it chill in the refrigerator for 30 minutes before serving.
2. Thread the strawberries, pineapple, grapes, and watermelon onto the wooden skewers, alternating the fruits for a colorful presentation. Tip: Soak the skewers in water for 30 minutes beforehand to prevent burning if grilling.
3. Arrange the skewers on a serving platter with the yogurt dip in a small bowl in the center. Tip: For an extra touch, drizzle a little honey over the skewers before serving.

Zesty and sweet, these skewers offer a delightful contrast of textures—juicy fruits against the creamy dip. Serve them at your next brunch for a burst of color and flavor that’s sure to impress.

Miniature Lemon Blueberry Cheesecakes

These miniature lemon blueberry cheesecakes are the perfect bite-sized treat for any occasion. They combine the tangy zest of lemon with the sweet burst of blueberries, all nestled in a creamy cheesecake filling.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup clarified butter, melted
• 16 oz cream cheese, room temperature
• 1/2 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1/2 cup fresh blueberries

Instructions

1. Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
2. In a medium bowl, mix the graham cracker crumbs and melted clarified butter until well combined. Tip: Press the mixture firmly into the liners to create a solid base.
3. Divide the mixture evenly among the liners, pressing down to form the crust. Bake for 5 minutes, then set aside to cool.
4. In a large bowl, beat the cream cheese and sugar until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
5. Add the lightly beaten eggs, vanilla extract, lemon zest, and lemon juice to the cream cheese mixture, beating until just combined.
6. Gently fold in the fresh blueberries, being careful not to overmix.
7. Pour the filling over the cooled crusts, filling each liner almost to the top.
8. Bake for 20 minutes, or until the edges are set but the center is slightly jiggly. Tip: Avoid overbaking to prevent cracks.
9. Allow the cheesecakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
10. Chill in the refrigerator for at least 2 hours before serving.

Silky smooth with a bright citrus punch, these cheesecakes are a delight. Serve them with a drizzle of blueberry compote or a dollop of whipped cream for an extra special touch.

Conclusion

Mouthwatering and easy to prepare, these 21 finger food recipes are perfect for your next picnic adventure. Whether you’re a seasoned chef or a cooking novice, there’s something here to delight every palate. Don’t forget to leave a comment sharing your favorite recipe and pin this article on Pinterest to spread the joy of delicious, hassle-free picnic foods!

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