30 Thanksgiving Finger Foods

From the Recipe Creator: This recipe is a twist on baked Brie. My family always requests these around Thanksgiving. They are delicious and make the kitchen smell amazing! —Jacquie Franklin, Hot Springs, Montana

From the Recipe Creator: My grandmother taught both me and my mom this appetizer recipe for stuffed celery. We always serve it at Thanksgiving. The stuffing is so yummy that even if you don’t normally care for the ingredients on their own, you’ll love the end result. —Stacy Powell, Santa Fe, Texas

From the Recipe Creator: These tender mushrooms with their crispy golden topping are always popular at Thanksgiving! The crab filling is a delicious special occasion treat. Serve them while they’re warm. —Nancy Aiello, Bloomery, West Virginia

From the Recipe Creator: Encourage guests to mingle by serving these cute little finger foods. They’re transportable, mess-free and easy to eat in a few bites. —Myra Innes, Auburn, Kansas

From the Recipe Creator: Turkey sliders with ginger, horseradish and cranberry sauce refrigerate well, so I keep them ready for get-togethers around Thanksgiving. —Pamela Miller, Big Rapids, Michigan

From the Recipe Creator: For Thanksgiving, I used to make beef and cheddar pigs in a blanket, but now I like apple and Gouda for an even better flavor celebration. —Megan Weiss, Menomonie, Wisconsin

From the Recipe Creator: Cranberry wings remind me of all the wonderful celebrations and parties we’ve had through the years. My daughter’s friends can’t get enough of these wings. —Noreen McCormick Danek, Cromwell, Connecticut

From the Recipe Creator: I keep these little bursts of flavor in my freezer so they can be pulled out and popped into the oven whenever needed. Crab, pancetta and Gruyere make a sophisticated, elegant finger food, and you can make your own variations on the filling. Try chicken and pesto, or a Mediterranean version with spinach and feta. —Grace Voltolina, Westport, Connecticut

From the Recipe Creator: Wondering how to make potato skins taste great? Both crisp and hearty, this restaurant-quality snack is one that my family requests often. —Trish Perrin, Keizer, Oregon

From the Recipe Creator: My easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent roll dough. I think they’re best warm from the oven with a sprinkling of green onion.—Betsy King, Duluth, Minnesota

From the Recipe Creator: For a change from the usual toasted tomato finger food, try this baked crostini recipe. If you like, slice the baguette at an angle instead of making a straight cut. —Leondre Hermann, Stuart, Florida

From the Recipe Creator: These quick appetizers are irresistible. The flavors of sun-dried tomatoes and pesto balance beautifully. —Kristen Heigl, Staten Island, New York

From the Recipe Creator: Brussels sprouts for a snack? Oh, yes. Combine these roasted goodies with cheese for the ultimate toast topper. —Athena Russell, Greenville, South Carolina

From the Recipe Creator: I use a melon baller to hollow out the mushroom caps and make them easier to stuff. The apps fit neatly into muffin tins or a deviled egg tray for traveling. —Ashley Pierce, Brantford, Ontario

From the Recipe Creator: For Thanksgiving, I make an appetizer truffle out of prosciutto, figs and toasted pine nuts. Mascarpone and goat cheese make them melt-in-your-mouth creamy. —Roxanne Chan, Albany, California

From the Recipe Creator: When friends who love crab were planning a party, I created this recipe just for them. These comforting baked bundles wrap up a cheesy seafood filling in convenient crescent roll dough. —Noelle Myers, Grand Forks, North Dakota

From the Recipe Creator: I love, love, love to make finger foods and I especially like this recipe because I can make the rolls ahead, freeze them, and then slice and bake when needed. —Kate Dampier, Quail Valley, California

From the Recipe Creator: Golden brown and flaky, these bite-sized puff pastries with creamy Brie and sweet cherry preserves could easily double as a scrumptious dessert. —Marilyn McSween, Mentor, Ohio

From the Recipe Creator: I created this appetizer because I entertain a lot and wanted something simple but special. People like these empanadas so much! I always make extra. —Lynn Scully, Rancho Santa Fe, California

From the Recipe Creator: For party time, I turn this sweet potato side dish into an appetizer by serving it on slices of a French baguette. — Steve Westphal, Wind Lake, Wisconsin

From the Recipe Creator: People are always surprised when I tell them there are only four ingredients in these tasty finger foods. Cheesy and spicy, the golden morsels are a fun novelty at a breakfast or brunch…and they also make yummy party appetizers. —Della Moore, Troy, New York

From the Recipe Creator: This is fabulous as an appetizer, but you can easily turn it into a meal. Instead of having it on bread, serve it over warm pasta. —Georgette Stubin, Canton, Michigan

From the Recipe Creator: We all know almost everything is improved with bacon, and avocado is no exception. Since it's made in an air fryer, this appetizer is one to remember. It will definitely impress your friends! —James Schend, Pleasant Prairie, Wisonsin

From the Recipe Creator: This recipe is a spinoff of a cherry chicken main dish my husband adores. The combination of sweet, tart and salty flavors provides a contrast that's hard to resist. —Shelley Platten, Amherst, Wisconsin

From the Recipe Creator: These mini cheese balls are the perfect quick appetizer for any Thanksgiving party. Roll them in toasted sesame seeds, fresh rosemary and/or paprika to add even more flavor. —J. Spivey, Ennice, North Carolina

From the Recipe Creator: I tried this delicious bruschetta toast at a party and knew I had to make it myself. Since I couldn't find the person who brought the dish, I began trying to duplicate it on my own. The original was made on an English muffin, but party rye or baguette slices work as well. —Lynne German, Woodland Hills, California

From the Recipe Creator: These garlic bread bites are ridiculously easy to make and insanely tasty! To make them extra cheesy, sprinkle the tops with more mozzarella cheese after taking them out of the oven the second time, and then return them to the oven until the cheese is melted. Serve with your favorite dipping sauce. —Anna Bowden, Littleton, Colorado

From the Recipe Creator: These mushroom puff pastry bites make the perfect finger food. I even freeze them for a quick appetizer for unexpected guests. — Marion Ruzek, Jeffersonville, Indiana