54 Fun Baby Shower Finger Foods

From the Recipe Creator: My guests peeled rubber getting to the table to munch on these puffs. The tender bites are made with hassle-free refrigerated crescent rolls and a flavorful chicken and cream-cheese filling. —Amber Kimmich, Powhatan, Virginia

From the Recipe Creator: These bite-sized snacks are rich, buttery and full of flavor. You can serve them alone or with a dip.—Mildred Sherrer, Fort Worth, Texas

From the Recipe Creator: Caramelizing onions, broiling peppers and whipping up a homemade aioli with fresh herbs adds dimensions of flavor you won’t find in a store-bought bruschetta. —Stephanie Kalina-Metzger, Camp Hill, Pennsylvania

From the Recipe Creator: This beautiful cheesecake appetizer can be refrigerated up to 24 hours before serving, so it's the perfect make-ahead recipe for holidays, game days or special occasions. —Marilyn Edelman, Sabetha, Kansas

From the Recipe Creator: This colorful appetizer is one of my potluck go-tos. My family loves it served either warm or cold. —Mary Ann Dell, Phoenixville, Pennsylvania

From the Recipe Creator: Prepare these easy, cheesy roll-ups several days in advance if desired. Serve with your choice of mild or hot salsa or picante sauce. —Barbara Keith, Faucett, Missouri

From the Recipe Creator: My family is picky, but everyone loves these little bites. I make dozens of them at a time because they’re gone the second I turn my back. —Colleen MacDonald, Port Moody, British Columbia

From the Recipe Creator: There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington

From the Recipe Creator: For a fresh take on fried jalapeno poppers, we stuff chicken, cheeses and jalapenos inside puff pastry, then bake it. —Sally Sibthorpe, Shelby Township, Michigan

From the Recipe Creator: Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California

From the Recipe Creator: These fancy-looking appetizers are ideal when entertaining large groups. The cute crunchy cups are stuffed with a cheesy pork sausage filling that kids of all ages enjoy. We keep a few in the freezer so we can easily reheat them for late-night snacking. —Mary Thomas, North Lewisburg, Ohio

From the Recipe Creator: As a starter or light snack, this bruschetta is a wonderful way to savor the season with just a bite of fresh peach amid a medley of lively flavors. —Nikiko Masumoto, Del Ray, California

From the Recipe Creator: My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee

From the Recipe Creator: This Italian eggplant dip preps quickly and actually gets better as it stands. Serve it warm or at room temperature. Try adding a little leftover caponata to scrambled eggs for a savory breakfast. —Nancy Beckman, Helena, Montana

From the Recipe Creator: Here's an impressive-looking dish that's a snap to prepare. Even when my cooking time is limited, I can still serve this delicious crescent wreath. The red pepper and green broccoli add a festive touch. —Marlene Denissen, St. Croix Falls, Wisconsin

From the Recipe Creator: My children like these roll-ups so much that they ask for them every day for lunch during the summer. Whenever I have leftover chicken or turkey breast, this is a delicious way to use it up. —Patricia Nieh, Portola Valley, California

From the Recipe Creator: Asparagus makes lovely finger foods, especially wrapped in pastry and tasty filling. Easily assembled, it’s perfect for weeknight noshing or something a little fancier for entertaining. —Linda Hall, Evington, Virginia

From the Recipe Creator: Guests will think you spent hours preparing these cute appetizers, but they’re really easy to assemble, using purchased puff pastry. And the tasty combination of Brie, caramelized onions and caraway is terrific. —Carole Resnick, Cleveland, Ohio

From the Recipe Creator: I love banh mi sandwiches but wanted to make them a little easier to serve for a party. These skewers are a really fun twist! For easier prep on the day of the party, make the meatballs in advance and freeze them. —Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: I created this deep fried mac and cheese recipe for my husband. He describes this recipe as unbelievably delicious because of the crispy deep-fried coating on the outside and the creamy richness on the inside. —Shirley Rickis, The Villages, Florida

From the Recipe Creator: Three kinds of cheese and some curry powder make this cheese log a little more lively than most. Swipe it on your favorite cracker with a drizzle of honey for a sensational snack. —Ethel Johnson, North Saanich, British Columbia

From the Recipe Creator: Pimiento cheese has long been a favorite in our family, so these bite-sized appetizers are a treat! I add Worcestershire sauce and hot sauce to give them a little kick. Caramelized onions create another layer of flavor. You can make the cheese and onions three to five days in advance; they store well. If you need to save time, you can use premade jalapeno pimiento cheese. —Caitlyn Bunch, Trenton, Georgia

From the Recipe Creator: My whole family devours this herby cheese spread—even my son, the chef. Serve it with your favorite crackers. —Jane Vince, London, Ontario

From the Recipe Creator: Filled with sausage, sweet pepper and cream cheese, these roll-ups are excellent for unexpected visitors, a cocktail party or a halftime snack. Besides being easy to make, they can be done way ahead and kept in the freezer. All you have to do is pop them into a hot oven! —Cindy Nerat, Menominee, Michigan

From the Recipe Creator: Korean wontons (called mandoo) are not hot and spicy like many of the traditional Korean dishes. Filled with inexpensive vegetables and beef, the fried dumplings are very easy to prepare and so tasty!. —Christy Lee, Horsham, Pennsylvania

From the Recipe Creator: Cherry tomatoes may be small, but these are full of amazing flavor. Plus, they add color to any table. —Rev. David Bostedt, Zephyrhills, Florida

From the Recipe Creator: Unless you plan to make two, don't count on leftovers. As an appetizer or side, this cheesy flatbread will be devoured in less time than it takes to bake. And that's not long! —Suzanne Zick, Maiden, North Carolina

From the Recipe Creator: These small bites are well worth the time they take. Serve them as part of an antipasto platter or as a cheese course alongside your favorite wine. —Eleanor Grofvert, Kalamazoo, Michigan

From the Recipe Creator: Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. —Lorraine Caland, Shuniah, Ontario

From the Recipe Creator: My take on Italian street food, these fried tortellini are crunchy, gooey good. For the sauce, use the best quality tomatoes you can find. —Angela Lemoine, Howell, New Jersey

From the Recipe Creator: Here's a healthy and delicious addition to any buffet spread. Mushrooms and pearl onions seasoned with herbs, and balsamic vinegar and red wine are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California

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: Fancy-looking and filling, these sensational appetizers are a lot easier to make than they look. With just a few ingredients and our easy directions, it'll be a snap! —Kaitlyn Benito, Everett, Washington

From the Recipe Creator: I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It’s an impressive party appetizer yet comes together so easily. —Amy Gaisford, Salt Lake City, Utah

From the Recipe Creator: This special appetizer always makes it to our neighborhood parties and is the first to disappear from the buffet table. It's attractive, delicious—and so easy! —Laurie Casper, Coraopolis, Pennsylvania

From the Recipe Creator: For a change from the usual toasted tomato appetizer, 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 tasty little bites go over well with kids. They're also delicious with soups or as party appetizers. —Mrs. Marvin Buffington, Burlington, Iowa

From the Recipe Creator: This recipe is just like any other Asian wrap but with more flavor, a healthy twist and the convenience of a slow cooker. Instead of ordering Chinese, try making these yourself. —Melissa Hansen, Ellison Bay, Wisconsin

From the Recipe Creator: I needed a brand-new appetizer for a big party. I covered polenta with Gorgonzola and a tangy sauce. That’s how you spread holiday cheer. —Margee Berry, White Salmon, Washington

From the Recipe Creator: It's believed the Greeks served cheesecake at the first Olympics, so why not rewrite history with a Greek cheesecake appetizer? Ingredients in this version "tame" the kalamata olives, so even if you shy away from kalamatas, you'll be glad you tried this one. For a milder flavor, use the more common black or green olives. —Theresa Kreyche, Tustin, California

From the Recipe Creator: Roasted red peppers and ricotta cheese give these pastry puffs delicious flavor, while parsley and oregano add a little spark. —Maria Regakis, Somerville, Massachusetts

From the Recipe Creator: I made a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas

From the Recipe Creator: I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. —Kathleen Farrell, Rochester, New York

From the Recipe Creator: While visiting a friend who had just moved to St. Louis, Missouri, I tried toasted ravioli at almost every restaurant! When I got home, I had to try to replicate them, and this recipe comes pretty close. —Cristina Carrera, Kenosha, Wisconsin

From the Recipe Creator: These finger sandwiches are filling enough to satisfy hearty appetites. I've served the fun little stacks at every event, including holiday gatherings, showers and tailgate parties. —Kelly Williams, Forked River, New Jersey

From the Recipe Creator: This unique, flavorful salad and bread combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas

From the Recipe Creator: It's hard to resist a crescent roll, bacon and cream cheese in one bite! Kids, friends, everyone will scarf down these cream cheese pinwheels. Now I bake a double batch whenever we have a get-together. —Krista Munson, Sharpsburg, Kentucky

From the Recipe Creator: Simple ingredients—in fact you probably have most if not all in your kitchen— are used to create a fantastic, but different appetizer.—Meta West, Abilene, Kansas

From the Recipe Creator: Basil mayonnaise is the secret to these tasty little sandwiches. Keep any extra mayo in the fridge to spread on other sandwiches, stir into egg salad or layer on pizza crust before topping it with other ingredients. —Lara Pennell, Mauldin, South Carolina

From the Recipe Creator: You won't believe the compliments you'll receive when you greet guests with these warm appetizers. Every crispy bite offers the savory tastes of feta cheese, tomatoes, basil and garlic. They're terrific for holiday parties or most any gathering. —Stacey Rinehart, Eugene, Oregon

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 sandwich full-flavored meats, cheeses and veggies between layers of flaky crescent dough for this sensational treat. We like to have marinara sauce on hand for dipping. —Amy Bell, Arlington, Tennessee

From the Recipe Creator: This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden. The balsamic glaze takes this bruschetta recipe over the top. I like to use an olive oil infused with Tuscan herbs or basil for this. But, it's great with just plain olive oil too. —Brittany Allyn, Mesa, Arizona

From the Recipe Creator: These delicious corn croquettes are baked like muffins instead of fried. They can be served with butter, but my family prefers salsa as an accompaniment. —Karen Kuebler, Dallas, Texas