3 Easy Finger-Food Ideas For Hosting During The Holidays

It’s the holiday season, and the most exciting time to host a party! I love inviting family and friends over, making sure they have a great time and that they’re well fed. Something about hosting people always makes me happy. But hosting doesn’t always mean slaving away in the kitchen. My favourite events to host are casual get togethers with lots of delicious and easy finger foods to serve.

I have a few great finger food recipes that I have tried and tested, and they’re always a crowd pleaser! And don’t worry – they’re very quick to put together and will look effortlessly delicious. You can prepare them ahead of time as well and have them ready to go at the time of your event. It really doesn’t get easier or more elegant than that! Happy hosting!

Recipe: Mini pizza tarts

Makes 18 mini tarts

appetizers on paddle serving board


  • 18 frozen 2” Mini Tart Shells
  • 1 jar pizza sauce
  • 2-3 cups shredded cheese (mix of Cheddar and Mozzarella)
  • 1 cup sundried tomatoes
  • Half red onion
  • Thyme for garnish


  1. Set the oven to 375F.
  2. Thaw the mini tart shells by leaving them at room temperature for 10-15 minutes. Then lay them on a baking sheet, with foil shells in place.
  3. Prepare your ingredients by finely chopping the onions and cutting the sundried tomatoes into smaller pieces.
  4. Add 1-2 tablespoons of pasta sauce in each shell, making sure to slather it on the sides of the shell as well.
  5. Next, add 1-2 tablespoons of shredded cheese in each shell.
  6. Add a few pinches of red onion and a few pieces of sundried tomatoes.
  7. Top with a sprinkling of fresh or dried thyme.
  8. Bake in the oven at 375F for 15-18 minutes until edges turn golden brown.
  9. Allow them to cool and then pop them out of the foil cups.
  10. Serve on your favourite dish! I recommend Kitchen Stuff Plus Warehouse Sale for great savings on serving dishes.

Recipe: Mediterranean eggplant pita bites

Makes 15 bites


For the eggplant:

  • 1 large eggplant
  • ½ cup olive oil
  • 1 tsp salt
  • 2 tsp sumac (optional)

For the pitas:

  • 8 mini pitas
  • ¼ cup olive oil

For the yoghurt sauce:

  • 2 cups yoghurt
  • ½ cup tahini paste
  • 1 garlic clove, crushed
  • Juice of ½ lemon
  • Salt to taste

For garnish:

  • ½ cup slivered almonds
  • Chopped parsley


  1. Preheat the oven to 400F.
  2. Then begin cutting the eggplant into 1 inch cubes and place in a bowl.
  3. Toss with the salt and the olive oil, then lay on a lined baking sheet and bake in the oven for 30-40 minutes, or until soft and browned.
  4. Slice the mini pitas open and use only 1 layer. Brush with olive oil on each side and lay on a lined baking sheet. Bake in the oven for 10 minutes until golden and crispy.
  5. Mix all the yoghurt sauce ingredients together and use a few tablespoons of water to thin sauce as necessary. Set aside.
  6. Fry the slivered almonds in a few tablespoons of olive oil until golden. Make sure to continuously stir them as they toast.
  7. Assemble your bites by placing the a tablespoon of eggplant on top of the mini pita, add a dollop of sauce, then sprinkle with almonds and parsley.
  8. Arrange in a tiered platter, which are very affordable at the Kitchen Stuff Plus Warehouse Sales.
  9. Enjoy!

Recipe: Mini Nutella tarts

Makes 18 mini tarts

KSP Barnet '3-Tier' Porcelain Buffet Plate Round

KSP Barnet ‘3-Tier’ Porcelain Buffet Plate Round


  • 18 frozen 2” mini tart shells
  • 1.5 tbsp corn starch
  • 2 cups heavy whipping cream
  • 3/4 cup Nutella
  • Pinch of salt
  • ½ cup toasted hazelnuts
KSP Barnet '3-Tier' Porcelain Buffet Plate Round

KSP Barnet ‘3-Tier’ Porcelain Buffet Plate Round


  1. Start by preheating your oven to 375F.
  2. Thaw the mini tart shells by leaving them at room temperature for 10-15 minutes. Then lay them on a baking sheet, with foil shells in place.
  3. Bake in the preheated oven for 15-18 minutes until the shells are golden.
  4. Whisk the corn starch and the heavy cream together to make a slurry.
  5. In a saucepan, add the Nutella, the cornstarch slurry and the salt and whisk on medium heat until it comes to a boil and thickens.
  6. Remove from heat and spoon the mixture into the shells to the top.
  7. Top the tarts with crushed toasted hazelnut and serve on this KSP Barnet ‘3-Tier’ Porcelain Buffet Plate Round.
  8. And serve!

For more easy finger food ideas…

Check out these 3 Easy Holiday Appetizers That Will Wow Your Guests. Ready to shop Amina’s serveware picks? Head to our Brampton Warehouse Sale, where she picked up her items! We have extended hours through December.

For all your holiday shopping and hosting needs, find your closest store here or shop our wide assortment of serving essentials and barware at

Amina Al-Saigh

Amina is an engineer and a full time working mom. She has a passion for creating easy and healthy recipes for busy mothers, and maintaining a healthy lifestyle for her family! Her recipes are often full of veggies and colours and she also loves experimenting with food photography. Shares her recipes and photos on Instagram @hungrypaprikas Through her account, she hopes to help young women and mothers to maintain a healthy life for their families and also make time to achieve their dreams!