36 Quick and Easy New Year’s Eve Appetizers to Ring in the New Year

I always get excited to put together a spread of fun little bites for New Year’s Eve. There’s something about gathering around the coffee table with friends and family, everyone snacking and chatting while the countdown plays in the background, that just feels so cozy and celebratory. I like keeping things simple, flavorful, and easy to grab so no one has to step away from the party for long.

When I’m planning my menu, I aim for a mix of warm appetizers, fresh bites, and a few make-ahead options so the whole evening feels effortless. I don’t want to be stuck in the kitchen stirring sauces or prepping trays while everyone else is enjoying the night. That’s why I lean toward recipes that come together quickly and can handle a little sitting out without losing their charm. If it’s delicious, fuss-free, and looks great on a platter, it’s on my list.

I’m sharing thirty-six appetizers that check all those boxes. These are the kind of party foods that disappear fast, keep the energy high, and make entertaining feel like a breeze. No matter if you’re hosting a big countdown bash or keeping it low-key at home, you’ll find plenty of tasty ideas to help you ring in the new year with good food, good company, and lots of festive fun.

1. Mini Pigs in a Blanket

These little bites are always one of the first things to disappear at my New Year’s Eve parties. They’re easy to make, fun to eat, and everyone seems to grab one the second they spot them on the table. I like that I can prep them quickly without making a mess, then pop them in the oven while I finish setting out the rest of the appetizers. They come out warm, golden, and just the right amount of nostalgic, which feels perfect for a night spent counting down with friends and family.

You can read more about this recipe here.

Servings: 24

Ingredients:

• 1 refrigerated can of croissant dough (with 12 croissants)
• 24 cocktail sausages (pre-cooked)
• 1-2 eggs, beaten (for egg wash)
• 1 tsp poppy seeds, for sprinkling

Instructions:

1. Preheat the oven to the temperature indicated on the croissant dough package, typically 350°F (175°C).
2. Open the refrigerated can of croissant dough and carefully unroll it to reveal 12 triangular pieces of dough.
3. Cut along the perforated lines of the dough triangles to create 24 smaller triangles, providing enough dough to wrap around each mini sausage.
4. Take a smaller dough triangle and place a mini sausage at the wide end. Roll the dough around the sausage. Repeat with all the sausages and dough triangles.
5. In a small bowl, beat the eggs. Lightly brush each wrapped sausage with the beaten egg using a pastry brush or your fingers to help the dough brown nicely during baking.
6. Sprinkle poppy seeds over the egg-washed dough-wrapped sausages for added visual appeal and a subtle nutty flavor.
7. Place the prepared mini piggies in a blanket on a baking sheet lined with parchment paper, ensuring enough space between each for even baking.
8. Bake in the preheated oven for 15-18 minutes, or until golden brown and the dough is fully cooked.
9. Remove the mini piggies in a blanket from the oven and let them cool slightly before serving.
10. Serve with your favorite dipping sauces like ketchup, mustard, or barbecue sauce.

2. Pepperoni & Mozzarella Pizza Bites

These little bites feel like such a fun upgrade to the usual party snacks, and they always get people talking. I like how they bring all the flavors of a classic pizza but in a cute, poppable size that’s perfect for grazing while everyone waits for midnight. They’re easy to assemble, they bake up beautifully golden, and they’re the kind of appetizer that disappears faster than I can set the tray down. They fit right in with the relaxed, celebratory vibe of New Year’s Eve and add a cozy, familiar touch to the snack table.

Read more about this recipe and print off a recipe card here.

Servings: 8-10 bombs

Ingredients:

Bagel Dough:

• 1 ½ cups self-rising flour
• 1 cup plain Greek yogurt (full fat works best)
• ¼ tsp oregano
• ¼ tsp garlic powder pinch salt

Pizza Filling:

• 1 cup Pepperoni slices (chopped or whole)
• 1 cup Shredded mozzarella cheese
• ½ cup Pizza sauce

Instructions:

For the Bagel Dough:

1. In a large bowl, mix the Greek yogurt, self-rising flour and seasonings together.
2. Stir with a spoon or spatula until it forms a shaggy dough.
3. Knead the dough on a lightly floured surface for about 5 minutes until smooth and slightly sticky.
4. If too sticky, add a tiny bit more flour; if too dry, a small splash of yogurt or water.
5. Let it rest while you prepare the filling (or start filling immediately).

Assembly & Baking:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Divide the dough into 8-10 equal pieces.
3. Flatten each piece into a small disc (about 3-4 inches in diameter).
4. Spoon about 1-2 tsp pizza sauce in the center, then add some cheese and a few pepperoni slices.
5. Carefully pull the edges of the dough up around the filling, pinching and sealing the dough fully to make a ball.
6. Place each stuffed ball seam-side down on the baking sheet.
7. Brush the tops with either melted butter or beaten egg for a golden finish.
8. Sprinkle bagel seasoning (everything bagel seasoning or your favorite mix) on top.
9. Bake for about 18-22 minutes, or until golden brown and cooked through.
10. Let cool for 5 minutes before serving.

3. Spicy Tuna Kimbap Rolls

I like adding something a little unexpected to my New Year’s Eve spread, and these spicy little rolls always bring a fun twist to the table. They feel fresh and light next to all the warm, cheesy appetizers, and the bold flavor from the tuna and sriracha wakes everyone up a bit as the night goes on. They’re easy to slice into bite-sized pieces, which makes them perfect for snacking while catching up with friends, and they look so pretty on a platter with the sesame seeds on top. It’s a simple way to add a touch of flair without making things complicated.

Read more about this recipe and print off a recipe card here.

Servings: 20 rolls

Ingredients:

• 2-3 pieces of Seaweed paper
• 1 ½ cups cooked rice, cooled
• ¼ cup spinach
• ⅓ cup shredded carrots
• 2 cans cooked tuna, drained
• 3 tablespoons mayo
• 3 tablespoons sriracha sauce
• Salt to Taste

Topping:

• Sesame Oil
• Sesame Seeds

Instructions:

1. Add the cooked rice to a large bowl, season with a pinch of salt, and stir well so the seasoning is evenly distributed.

2. In another bowl, combine the drained tuna, mayonnaise, sriracha, and a little salt. Mix until smooth and creamy.

3. Lay a sheet of parchment paper on your work surface to prepare for rolling.

4. Place a sheet of nori on top of the parchment, shiny side facing down.

5. Spread a thin, even layer of the seasoned rice over the nori, leaving about an inch of space at the top edge for sealing.

6. Arrange spinach leaves, shredded carrots, and a spoonful of the spicy tuna mixture in a horizontal line across the middle of the rice.

7. Starting from the bottom, roll the kimbap tightly toward the top, using the parchment paper to help keep the roll firm.

8. Slice the roll into bite-sized pieces with a sharp knife, cleaning the blade between cuts for smooth edges.

9. Lightly brush the pieces with sesame oil and sprinkle sesame seeds on top.

10. Serve right away and enjoy your spicy tuna kimbap!

4. Cranberry & Brie Pull-Apart Bread

This one always feels like the star of my New Year’s Eve table. It has that cozy, festive mix of gooey cheese and sweet cranberry that makes everyone want to pull off a piece the moment it hits the counter. I like that it looks impressive but takes hardly any effort to put together, which is exactly what I need on a night when I’m juggling lots of little dishes. It’s warm, melty, and perfect for sharing while everyone chats and waits for the countdown.

Servings: 2-3

Ingredients:

• 1 can of refrigerated biscuits (8 biscuits)
• 1 wheel of brie
• 1/2 cup of whole cranberry sauce
• 1 tablespoon of butter
• Cooking spray

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a 6-inch bundt cake pan with cooking spray.

2. Cut each biscuit into 8 pieces and roll them into small balls with your hands.

3. Place a layer of biscuit pieces in the prepared pan, followed by spoonfuls of cranberry sauce and cubes of brie.

4. Continue layering biscuit pieces, cranberry sauce, and brie until the pan is filled.

5. Melt 1 tablespoon of butter in the microwave.

6. Drizzle the melted butter evenly over the layered ingredients.

7. Bake for about 40 minutes, or until the bread is golden brown and fully cooked.

8. Let the bread cool in the pan for a few minutes.

9. Invert the bundt pan onto a serving plate, release the bread, and serve warm.

5. Taco Pretzel Bites

I like having at least one super simple snack on my New Year’s Eve table, and these pretzel bites always hit the spot. They’re quick to toss together, full of bold flavor, and perfect for people to grab by the handful while they mingle. The taco seasoning gives them a fun little twist that makes them feel more special than plain pretzels, and they stay crunchy and tasty all night long. It’s the kind of no-fuss appetizer that keeps everyone happily snacking until midnight.

Read more about this recipe and print off a recipe card here.

Servings: 8

Ingredients:

• 1 16-Ounce Bag Sourdough Pretzel Bites
• 1 Stick Salted Butter (½ cup)
• 1 Packet Taco Seasoning (1 ounce)

Instructions:

1. Preheat the oven to 250°F (120°C).

2. Melt the butter in a large mixing bowl by microwaving for about 1 minute, or until completely melted.

3. Stir in about three-quarters of the taco seasoning (around 1 ½ tablespoons or 0.75 ounces) until well combined.

4. Add the pretzels to the bowl and toss gently until they’re evenly coated in the butter mixture.

5. Spread the coated pretzels onto a 9×13 baking sheet, then sprinkle the remaining taco seasoning over the top.

6. Bake for 30 minutes, stirring once halfway through if desired.

7. Remove from the oven, let cool for 10 minutes, and serve.

6. Taco Ranch Bites

These little bites are such a fun addition to my New Year’s Eve spread because they feel like tiny, festive taco cups that everyone gets excited about. I like how easy they are to assemble and how the ranch seasoning gives the filling a creamy, flavorful twist without any extra effort. They come out of the oven warm and melty, and they’re the perfect size for grabbing between conversations or topping up drinks. They never last long on the table, and they always bring a little extra party energy to the night.

GET THE RECIPE

7. Air Fryer Tortilla Chips

I like making a batch of homemade chips for New Year’s Eve because they feel a little more special than the store-bought kind, and they’re surprisingly quick to whip up in the air fryer. They turn out warm, crisp, and lightly salted, which makes them perfect for serving alongside all the dips on the table. It’s one of those easy snacks that guests always comment on, and I love how they keep their crunch even as the night goes on. They add a simple, fresh touch to the spread without adding any extra stress.

Servings: 24 tortilla chips

Ingredients:

• 4 Yellow Corn Tortillas
• Coarse Salt
• Cooking Spray

Instructions:

1. Cut the four corn tortillas into six equal wedges, just like slicing a pie.

2. Arrange as many pieces as you can in a single layer in the air fryer basket. The amount will vary depending on the size and shape of your air fryer.

3. Lightly spray the tortilla pieces with cooking spray, then sprinkle with coarse salt to taste.

4. Preheat the air fryer for about 1 minute before cooking.

5. Air fry the tortilla chips at 300°F for 8 minutes, or until crisp and golden. Repeat with the remaining pieces until all are cooked. Enjoy warm or cooled!

8. Avocado Deviled Eggs

I like adding a fresh and creamy option to my New Year’s Eve table, and these little avocado-filled eggs always feel like a clever twist on a classic. They’re bright, smooth, and just a bit zesty, which helps balance out all the heavier appetizers everyone is snacking on throughout the night. They look pretty on a platter with the paprika and parsley on top, and they’re easy for guests to grab as they mingle. It’s a simple recipe that brings a nice pop of flavor without much effort at all.

You can read more about this recipe here.

Servings: 12

Ingredients:

• 6 eggs
• 1 avocado
• 2 tbsp sour cream
• ½ lemon, juiced
• Salt, to taste 
• Black pepper, to taste
• Parsley, for garnish
• Paprika powder, for garnish

Instructions:

1. Fill a pot with water and bring it to a boil over medium-high heat.
2. Gently lower the eggs into the boiling water and cook them for 8-10 minutes.
3. Once cooked, transfer the eggs to a bowl of ice water to cool completely.
4. While the eggs cool, peel and mash the avocado in a separate bowl until smooth.
5. Carefully peel the eggs, slice them in half lengthwise, and remove the yolks.
6. Add the yolks to the mashed avocado, then mix in the sour cream, lemon juice, salt, and pepper until smooth and creamy.
7. Rinse the egg whites to remove any excess yolk and pat them dry.
8. Spoon or pipe the avocado filling back into the egg whites, creating a neat swirl or mound.
9. Sprinkle with paprika and fresh parsley for garnish, then serve and enjoy!

9. Bruschetta

I like having something bright and fresh on my New Year’s Eve table, and this simple tomato mix always brings a nice burst of flavor to balance out the richer snacks. It comes together quickly, which is perfect when I’m juggling lots of little dishes, and it looks so pretty piled onto toasted bread with a drizzle of balsamic on top. Guests can grab a piece as they walk by, and it always feels light, refreshing, and a little bit fancy without being complicated at all.

You can read more about this recipe here.

Servings: 6

Ingredients:

• 6 Roma tomatoes
• 3 cloves of garlic
• 5 oz fresh basil
• 1 tbsp olive oil
• 1 tbsp balsamic glaze
• ¼ tsp salt, or to taste
• ¼ tsp black pepper, or to taste
• French bread, for serving

Instructions:

1. Cut off the top of the tomato and slice it in half lengthwise.
2. Use the back of a spoon to remove the seeds from the tomatoes and discard them.
3. Dice the tomatoes and place them in a bowl. Set aside.
4. Chop the basil and set aside.
5. Mince the garlic and set aside.
6. Add the basil, garlic, olive oil, salt, and pepper to the bowl of tomatoes. Stir until well combined.
7. Serve the bruschetta on toasted slices of French bread and drizzle with balsamic glaze.

10. Caprese Skewers

I like adding a fresh bite to the table on New Year’s Eve, and these little skewers always feel like the perfect mix of simple and elegant. They’re easy to assemble, they look gorgeous on a platter, and they bring that bright pop of flavor that helps balance out all the richer snacks everyone is enjoying. The combination of juicy tomatoes, soft mozzarella, and fresh basil feels so refreshing during a long night of grazing, and the balsamic drizzle gives each skewer a little extra sparkle. They’re light, colorful, and just right for festive snacking.

You can read more about this recipe here.

Servings: 12

Ingredients:

• 12 cherry tomatoes
• ½ cup mozzarella pearls
• 24 fresh basil leaves
• 1 tbsp balsamic glaze
• ½ tsp black pepper, or to taste

Instructions:

1. Thread 2 small mozzarella pearls onto a skewer.
2. Add a basil leaf (fold it in half if it’s too large).
3. Slide on a cherry tomato.
4. Add another basil leaf.
5. Follow with 2 more mozzarella pearls.
6. Continue until all ingredients are used.
7. Drizzle with balsamic glaze and season with black pepper to taste.

11. Caramelized Onion Dip

I like serving a creamy dip on New Year’s Eve, and this one always feels extra special with those rich, golden onions mixed in. It has that warm, cozy flavor that makes people stop and ask what’s in it, and it pairs so well with chips or veggies on a big snack table. I can make it ahead of time, which helps a lot when I’m trying to keep the evening relaxed, and it only gets better as the flavors sit. It’s the kind of dip everyone keeps coming back to throughout the night.

Read more about this recipe and print off a recipe card here.

Servings: 8

Ingredients:

• 2 yellow onions
• 4 oz cream cheese
• ½ cup sour cream
• ¼ cup mayonnaise
• 3 tbsp unsalted butter
• 1 tbsp chives, sliced
• ¼ tsp salt, or to taste
• ¼ tsp black pepper, or to taste

Instructions:

1. Peel and thinly slice the onions.

2. Melt the butter in a skillet over medium-high heat, then add the sliced onions. Stir occasionally as they cook. When the onions start to brown, reduce the heat to medium-low and continue cooking until they are deeply caramelized, about 20-25 minutes.

3. In a food processor, combine the cream cheese, sour cream, mayonnaise, salt, and pepper. Blend until smooth and creamy.

4. Let the caramelized onions cool for about 5 minutes, then add them to the food processor. Pulse briefly to incorporate the onions into the dip, leaving some texture.

5. Transfer the dip to a serving bowl, garnish with chives, and serve with chips. Enjoy!

12. Charcuterie Board

I like putting together a big grazing board for New Year’s Eve because it feels festive without any extra fuss. It gives everyone something to nibble on throughout the night, and it’s so easy to mix sweet, salty, creamy, and crunchy bites all in one place. I can build it ahead of time, then just set it out when guests arrive and let everyone help themselves while we chat and count down. It always looks impressive on the table, and there’s truly something for everyone to enjoy.

Servings: 4-6 people

Ingredients:

• Assorted Cheeses (Brie Wheel, Cubed Gouda, Blue Stilton)
• Cured Meats (Prosciutto, Genoa Salami)
• Nuts & Fruits (Cashews, Pistachios, Green Grapes, Dried Figs)
• Accompaniments (Fig Jam)
• Crackers & Bread (Scalloped Crackers, Cheese Crackers)

Instructions:

1. Place the Brie wheel in the upper left corner of the board to serve as a creamy anchor.
2. Slice or crumble the Gouda for easy snacking and arrange it near the Brie.
3. Crumble the Blue Stilton and position it on the board to offer a bold, flavorful contrast.
4. Roll the prosciutto into tight rolls and tuck them into open spaces around the cheeses.
5. Drape the salami slices over a narrow glass, overlapping them to form a rose shape, then place the rose on the board.
6. Place cashews, dried figs and pistachios in ramekins and arrange around the board.
7. Spoon fig jam into a small bowl and set it near the cheeses for easy pairing.
8. Place scalloped crackers and cheese crackers around the board, mixing up shapes and textures to create visual interest.
9. Add small bunches of green grapes for a fresh, juicy element.

13. Corn Dip

A chilled dip is such a nice addition to my New Year’s Eve table, especially when most of the other snacks are warm and melty. This one is creamy, flavorful, and has just the right little kick from the jalapeño, plus the bacon adds a great bit of crunch. Guests always end up hovering around the bowl with tortilla chips, and it’s so simple to make ahead that it makes party prep feel much easier. It holds up beautifully throughout the night, which is perfect for a long evening of grazing and celebrating.

Read more about this recipe and print off a recipe card here.

Servings: 4

Ingredients:

• 2 (15 oz) cans of sweet corn kernels
• 4 slices of bacon
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup Mexican shredded cheese
• 3 scallions
• 1 jalapeno
• ½ tsp black pepper, or to taste
• ¼ tsp garlic powder
• ¼ tsp onion powder

Instructions:

1. Drain the corn thoroughly, ensuring all liquid is removed.

2. Cook the bacon in a pan until it reaches your preferred level of crispiness.

3. Chop the scallions, jalapeño, and cooked bacon. Set them aside.

4. In a medium-large bowl, combine the corn, sour cream, mayonnaise, shredded cheese, chopped bacon, scallions, jalapeño, and seasoning. Stir until everything is well mixed.

5. Refrigerate until ready to serve.

6. Serve chilled with tortilla chips. Enjoy!

14. Corn Dogs

These always bring a playful, nostalgic touch to my New Year’s Eve spread, and they disappear faster than anything else I set out. They’re warm, crispy, and easy to eat while chatting or watching the countdown, which makes them perfect for a busy, festive night. I love how fun they feel without adding any extra stress to my prep, and they pair so well with a few simple dipping sauces. It’s the kind of appetizer that instantly puts everyone in a good mood.

Read more about this recipe and print off a recipe card here.

Servings: 6

Ingredients:

• 6 hot dogs
• 6 wooden skewers or sticks
• 3/4 cup yellow cornmeal
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 tablespoon granulated sugar
• 1 large egg
• 3/4 cup buttermilk (or you can use regular milk with a tablespoon of vinegar or lemon juice added)
• Vegetable oil, for frying

Instructions:

1. Dry the hot dogs with paper towels and skewer them with wooden sticks, ensuring the stick is centered and goes about halfway up the hot dog.

2. In a large bowl, whisk together the cornmeal, flour, salt, baking powder, baking soda, and sugar. In a separate bowl, beat the egg and mix in the buttermilk. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick enough to coat the hot dogs well. If it’s too thick, add a little more buttermilk.

3. Pour vegetable oil into a deep fryer or large pot, ensuring there’s enough oil to completely submerge the corn dogs. Heat the oil to 350°F (175°C) and use a thermometer to check the temperature.

4. Pour the batter into a tall glass for easier dipping. Dip each skewered hot dog into the batter, ensuring it’s completely coated. Let the excess batter drip off, then carefully lower it into the hot oil. Fry the corn dogs in batches, if necessary, for 2-3 minutes or until golden brown and crispy.

5. Once cooked, remove the corn dogs from the oil using a slotted spoon and drain them on paper towels to remove any excess oil.

6. Serve the corn dogs hot with your favorite condiments like ketchup, mustard, or mayonnaise.

15. Creamy Baked Goat Cheese Dip

This warm, creamy dip always feels like such a cozy addition to my New Year’s Eve spread. It comes out of the oven bubbling and fragrant, and the mix of goat cheese and herbs makes it taste a little fancy without adding any extra work. I like setting it out with a big pile of crackers or toasted baguette so everyone can dive in as soon as it hits the table. It’s rich, comforting, and perfect for snacking while we wait for the countdown.

Servings: 6-8

Ingredients:

• 8 oz soft goat cheese
• 3.5 oz (about ½ cup) cream cheese
• 1.75 oz (about ¼ cup) sour cream or Greek yogurt
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tsp fresh rosemary or thyme (or ½ tsp dried)
• Salt and pepper to taste
• 1 tsp honey (optional, for slight sweetness)
• 2-3 tbsp nuts (e.g., walnuts or pecans), for garnish
• Croutons, crackers, or sliced baguette for serving

Instructions:

1. Preheat the oven to 350°F.

2. In a bowl, combine the goat cheese, cream cheese, and sour cream (or Greek yogurt) and mix until smooth.

3. Stir in the minced garlic, olive oil, rosemary or thyme, and season with salt and pepper to taste. If you like a hint of sweetness, add 1 teaspoon of honey.

4. Transfer the mixture to a lightly greased small baking dish.

5. Bake for 15-20 minutes, or until the top is slightly golden and creamy.

6. Remove from the oven, then sprinkle with nuts and drizzle with additional honey if desired.

7. Serve hot with croutons, crackers, or sliced baguette.

16. Cuban Sandwich Egg Rolls

These always bring a fun little surprise to my New Year’s Eve spread because they take a familiar sandwich and turn it into something crispy and party ready. The mix of pork, ham, cheese, and pickles melts together inside the wrapper, and that crunchy outside makes them impossible to resist. They’re great for dipping, easy to pass around, and they hold their heat well, which is perfect for a night full of grazing. They add a bold, comforting flavor to the table without making things complicated for me in the kitchen.

Read more about this recipe and print off a recipe card here.

Servings: 8 rolls

Ingredients: 

• 8 spring roll wrappers or dumpling wrappers
• 5 oz ham, thinly sliced (100 g)
• 5 oz roasted pork, thinly sliced (100 g)
• 75 oz cheese of choice (such as Swiss or provolone) (50 g)
• 7 oz pickles, thinly sliced (20 g)
• 2 tablespoons mustard (30 ml)
• Oil for frying

Instructions: 

1. Spread a thin layer of mustard in the center of each wrapper, then layer with ham, roasted pork, cheese, and a few slices of pickles.

2. Fold the bottom of the wrapper over the filling, fold in the sides, and roll tightly to enclose. Seal the edge with a little water to hold it closed.

3. Heat oil in a deep fryer or large skillet to 350°F (180°C).

4. Carefully fry the egg rolls in batches for 2–3 minutes, or until golden and crispy. Avoid overcrowding the pan.

5. Remove the rolls and place them on paper towels to absorb excess oil. Serve hot with your favorite dipping sauce.

17. Golden Parmesan Herb Potato Bites

These little bites always bring such a cozy, comforting touch to my New Year’s Eve table. They’re crispy on the outside, soft and cheesy on the inside, and they pair so well with all the dipping sauces I like to set out for guests. I can make the mixture ahead of time, which really helps when I’m juggling lots of appetizers, and they fry up quickly right before the party gets going. They feel warm and indulgent in the best way, and they always disappear fast once people take that first crunchy bite.

Read more about this recipe and print off a recipe card here.

Servings: About 20 Bites

Ingredients:

Potato Mixture:

• 2 cups cold mashed potatoes (500 g)
• ½ cup grated Parmesan cheese (60 g)
• 2 cloves garlic, minced
• 1 large egg
• 2 tbsp chopped chives (optional) (8 g)
• ½ tsp sea salt (3 g)
• ¼ tsp black pepper (1 g)

For Coating:

• ½ cup all-purpose flour (60 g)
• 2 large eggs, beaten
• 1½ cups panko breadcrumbs (150 g)
• 1 tsp Italian seasoning (1 g)
• ½ tsp garlic powder (1 g)
• ¼ tsp smoked paprika (optional) (0.5 g)
• ¼ tsp salt (1.5 g)
• ¼ tsp black pepper (1 g)

For Frying:

• Vegetable or canola oil for frying

Instructions:

1. In a large bowl, combine mashed potatoes, Parmesan, minced garlic, egg, chives, salt, and pepper until smooth.

2. Scoop out about 1 tablespoon of the mixture, roll into balls, and place on a lined tray or plate.

3. Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Italian seasoning, garlic powder, paprika, salt, and pepper.

4. Roll each potato ball in flour, dip in egg, and coat thoroughly with the breadcrumb mixture.

5. Heat 2 inches (5 cm) of oil in a heavy pan to 350°F (175°C). Fry the potato bites in small batches for 3–4 minutes, or until golden and crispy. Remove and drain on paper towels.

6. Serve hot with your favorite dip such as marinara, garlic aioli, or ranch.

18. Ham & Cheese Sliders

These warm little sandwiches always feel like the perfect cozy addition to my New Year’s Eve spread. They bake up buttery and golden, and the layers of ham and melty cheese make them so satisfying for a night filled with snacking. I like that I can assemble the whole tray ahead of time and pop it in the oven right before guests arrive, which makes the evening feel a lot more relaxed. They’re easy to grab between conversations, and there are never any left once the countdown gets close.

Read more about this recipe and print off a recipe card here.

Servings: 12 sliders

Ingredients:

• 12 slider buns (like Hawaiian rolls)
• ½ lb thinly sliced cooked ham
• 12 slices Swiss cheese
• ¼ cup mayonnaise
• 1 tbsp Dijon mustard
• 4 tbsp butter, melted
• 1 tbsp minced onion
• 1 tbsp poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Cut the slider buns in half and place the bottom halves in a baking dish.

3. Spread mayonnaise on the buns, then layer Swiss cheese, ham, and more Swiss cheese on top. Cover with the top halves of the buns.

4. In a bowl, mix together melted butter, Dijon mustard, minced onion, and poppy seeds to make the glaze.

5. Brush the glaze generously over the top of the sliders, ensuring they are evenly covered.

6. Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the tops are lightly browned and crispy.

7. Let the sliders cool for a few minutes before serving.

19. Mac & Cheese Bites

These crispy little bites always bring a fun, nostalgic touch to my New Year’s Eve spread, and they vanish the moment they hit the table. They’re warm, cheesy, and perfectly crunchy on the outside, which makes them so easy to snack on while everyone chats and gets ready for the countdown. I like that I can make the mac and cheese ahead of time and just fry them when the party starts, because anything that keeps the evening stress free is a win for me. They feel playful and comforting, and they fit right in with a night full of celebratory snacks.

Servings: 20-24 bites

Ingredients:

For the Mac and Cheese:

• 1 cup elbow macaroni, uncooked (100 g)
• 1 tbsp butter (14 g)
• 1 tbsp all-purpose flour (8 g)
• ¾ cup warm milk (180 ml)
• 1 cup shredded sharp cheddar cheese (113 g)
• Salt and pepper, to taste

For Breading and Frying:

• 1 cup all-purpose flour (125 g)
• 2 eggs, beaten
• 1 ½ cups breadcrumbs, panko preferred (90 g)
• Oil, for deep frying
• Chopped parsley, optional for garnish

For the Sauce:

• 150 g Greek yogurt (about ⅔ cup)
• 1 tbsp French mustard (15 g)
• 1 tsp olive oil (5 ml)
• Chopped cilantro, to taste
• Salt and pepper, to taste

Instructions:

1. Boil the macaroni in salted water until al dente, then drain and set aside.

2. In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute. Gradually whisk in the warm milk and cook until the mixture slightly thickens. Stir in the shredded cheddar cheese and season with salt and pepper.

3. Add the cooked pasta to the cheese sauce and stir until well combined. Refrigerate for at least 2 hours, or until firm enough to shape.

4. Scoop and roll the chilled mac and cheese mixture into 1.5-inch (4 cm) balls.

5. Coat each ball in flour, dip into beaten eggs, and roll in breadcrumbs until fully coated.

6. In a small bowl, combine Greek yogurt, mustard, olive oil, cilantro, salt, and pepper to make the dipping sauce.

7. Heat oil to 350°F (175°C) and fry the bites in batches for 2–3 minutes, until golden brown. Drain on paper towels.

8. Garnish with chopped parsley and serve hot with the dipping sauce.

20. Maple Bacon Cheese Dip

This dip brings such a cozy, sweet-and-savory moment to my New Year’s Eve spread, and it always gets people hovering by the snack table. The combination of creamy cheese, smoky bacon, and maple syrup feels warm and comforting, which is perfect for a night full of celebrating. It comes together in just a few minutes, so it’s one of those easy wins when I’m trying to keep things simple without losing any flavor. It pairs well with pretty much any cracker or toasted bread, and guests always go back for another scoop.

Servings: 6-8

Ingredients:

• 10 oz cream cheese, softened (≈280 g)
• 1 ¼ cups shredded cheddar cheese (125 g)
• ⅓ cup pure maple syrup (80 ml)
• ¾ cup cooked bacon, crumbled (90 g)
• 1 tsp smoked paprika (2 g)
• Crackers or bread, for serving

Instructions:

1. In a medium bowl, beat the softened cream cheese until smooth.

2. Stir in the cheddar cheese, maple syrup, crumbled bacon, and smoked paprika until fully combined.

3. Transfer to a serving bowl and serve warm or at room temperature with crackers or bread.

21. Maple-Glazed Bacon-Wrapped Brussels Sprouts

These always bring a nice mix of sweet and savory to my New Year’s Eve table, and they look so impressive even though they take hardly any effort. The bacon gets perfectly crisp in the oven, the sprouts turn tender, and that little drizzle of maple syrup gives each bite a warm, caramelized flavor that feels just right for a winter celebration. They’re easy to pick up, easy to share, and they always seem to spark a little curiosity when guests spot them on the platter. It’s one of those appetizers that feels a bit fancy without adding any stress to the night.

Read more about this recipe and print off a recipe card here.

Servings: 6

Ingredients:

• 500 g Brussels sprouts, trimmed
• 200 g thinly sliced bacon (one slice per sprout)
• 2-3 tbsp maple syrup
• Salt and pepper to taste
• Toothpicks (to secure the bacon)

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Cut larger Brussels sprouts in half, leaving smaller ones whole.

3. Wrap each sprout with a slice of bacon and secure with a toothpick.

4. Arrange the wrapped sprouts seam-side down on a parchment-lined baking sheet.

5. Drizzle with maple syrup and season lightly with salt and pepper.

6. Bake for 20–25 minutes, turning halfway through, until the bacon is crispy and the sprouts are tender.

7. Remove from the oven, discard the toothpicks, and serve warm.

22. Melon Prosciutto Bites

These little bites always add a bright, refreshing moment to my New Year’s Eve spread, which is such a nice contrast to all the warm and savory snacks on the table. The sweet melon paired with salty prosciutto feels light and elegant, and the colors look so pretty on a platter. They’re easy to prep ahead and chill, which helps a lot when I’m trying to keep things organized before guests arrive. They taste crisp, cool, and perfectly balanced, making them a great option for snacking throughout the night.

Read more about this recipe and print off a recipe card here.

Servings: 24

Ingredients:

• 1 ripe cantaloupe
• 12 slices thinly sliced prosciutto

Instructions:

1. Cut the cantaloupe in half and scoop out the seeds. Use a melon baller to create uniform round balls of cantaloupe.

2. Slice the prosciutto in half, then fold each slice in an accordion style to form a bow-like shape.

3. Thread a cantaloupe ball onto a skewer, followed by the folded prosciutto. Add another cantaloupe ball to secure the prosciutto and complete the skewer with a burst of flavor.

4. Arrange the skewers on a platter, either laying them flat or standing them up by inserting the skewers into a halved cantaloupe for a creative presentation.

5. Refrigerate the skewers for about 30 minutes before serving to enhance the flavor and freshness.

23. Mini Caprese Pizzas

These little pizzas always bring a fun and flavorful touch to my New Year’s Eve spread. They’re quick to assemble, they look adorable on a platter, and the mix of melty cheese, fresh tomatoes, and basil feels light and festive without being fussy. I like that they bake up in no time, which makes them perfect when I’m juggling lots of appetizers right before guests arrive. A drizzle of balsamic glaze and a handful of arugula give them a fresh finish that keeps everyone grabbing for just one more.

You can read more about this recipe here.

Servings: 6

Ingredients:

• 6 mini naan rounds
• ½ cup pizza sauce or marinara
• ½ cup shredded mozzarella
• ¼ cup cherry tomatoes
• ¼ cup arugula
• 3-4 basil leaves
• 1 tbsp balsamic glaze
• ½ tsp black pepper

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Slice the cherry tomatoes.
3. Stack the basil leaves on top of each other, roll them up, and slice them thinly.
4. Place the mini naan rounds on a baking sheet and spread the pizza sauce evenly over each round.
5. Evenly distribute the shredded cheese, cherry tomatoes, and sliced basil on top of the mini pizzas.
6. Season with black pepper.
7. Bake in the preheated oven for 15-20 minutes, or until the cheese is fully melted and the edges of the crust are golden and crispy.
8. Top with balsamic glaze and arugula.
9. Enjoy!

24. Mini Salmon Quiches

These little bites feel so elegant on a New Year’s Eve table, and they’re surprisingly easy to pull together. The smoky salmon and creamy filling make them taste fancy enough for a celebration, but they’re still the kind of thing people can grab in one hand while holding a drink in the other. I like that they bake up nicely in a mini muffin tin and look adorable on a platter, especially with a sprinkle of dill on top. They bring a touch of sophistication to the spread without adding any extra stress to the night.

You can read more about this recipe here.

Servings: 12

Ingredients:

For the Crust:

• 1 cup all-purpose flour
• 1/4 cup unsalted butter, chilled and cubed
• 2-3 tablespoons ice cold water
• Pinch of salt

For the Filling:

• 1/2 cup smoked salmon, chopped
• 1/2 cup grated cheddar or Gruyere cheese
• 4 medium eggs
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped dill to garnish

Instructions:

1. For the Crust: Preheat the oven to 350°F (175°C).
2. Grease and flour a mini muffin tin.
3. In a bowl, mix the flour and salt. Add the cubed butter and blend gently until it resembles coarse crumbs.
4. Gradually add the ice-cold water, 1 tablespoon at a time, mixing until the dough comes together.
5. Roll out the dough on a floured surface and cut into circles to fit the mini muffin tin cups.
6. Press the dough circles into the cups to form mini crusts. Prick the bottoms with a fork to prevent puffing. Place in the fridge while you prepare the filling.
7. For the Filling: In a bowl, whisk together the eggs, cream, salt, and pepper until well combined.
8. Place a small amount of chopped salmon and grated cheese into each mini crust.
9. Pour the egg mixture over the salmon and cheese, filling each crust almost to the top.
10. Place the muffin tin into the oven and bake for 15-20 minutes, or until the quiches are set and slightly golden on top.
11. Once done, allow the quiches to cool for a few minutes, then carefully remove them from the muffin tin.
12. Garnish with chopped dill before serving.

25. Pan-Fried Pork Dumplings

These always bring a fun, crowd-pleasing moment to my New Year’s Eve spread because they feel special without being complicated. The crispy bottoms and tender steamed tops make them so satisfying, and the savory pork filling has tons of flavor. Guests love gathering around the platter with little cups of dipping sauce, and they’re great for keeping everyone happily snacking as the night goes on. They fit right in with the mix of cozy and festive bites I like to serve, and they never last long once people dig in.

Servings: 8

Ingredients: 

For the Dumplings:

• 1 lb ground pork
• 1 cup finely chopped napa cabbage
• 3 green onions, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1 tsp sugar
• 1/2 tsp black pepper
• 30-40 round dumpling wrappers

For Cooking:

• 2 tbsp vegetable oil, divided
• 2-3 tbsp water

For the Dipping Sauce:

• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• 1 green onion, finely sliced

Instructions: 

1. In a large mixing bowl, combine the ground pork, napa cabbage, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, sugar, and black pepper. Mix until everything is well combined. Cover and refrigerate for at least 30 minutes to let the flavors develop.

2. Place a dumpling wrapper on a clean surface and moisten the edges with a little water. Add about 1 teaspoon of filling to the center, fold the wrapper in half, and press the edges to seal, making sure no air is trapped inside. For a pleated look, make small folds along one side before sealing. Repeat with the remaining wrappers and filling.

3. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Arrange the dumplings flat side down, leaving space between each one. Cook for 2–3 minutes, or until the bottoms are golden brown.

4. Carefully add 2–3 tablespoons of water to the skillet and immediately cover with a lid. Reduce the heat to medium-low and steam for 5–7 minutes, until the filling is cooked through and the wrappers are translucent. Transfer the cooked dumplings to a plate and repeat with the remaining batches.

5. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and chopped green onion to make the dipping sauce.

6. Serve the dumplings hot with the dipping sauce on the side.

26. Avocado Pita Christmas Trees

These little wedges bring a fun and colorful touch to my New Year’s Eve spread, especially when I want something fresh mixed in with all the warm appetizers. They’re light, creamy, and so easy to assemble, and the bright cherry tomatoes make them look festive without much effort at all. Guests always grab them quickly because they feel like a refreshing break from the heavier snacks on the table. They’re simple, cute, and perfect for adding a pop of color to the platter as everyone gets ready for the countdown.

Servings: 8

Ingredients:

• 2 whole wheat pita breads
• 2 ripe avocados
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved

Instructions:

1. Cut each pita bread into 8 wedges to form triangle shapes that look like tree sections.

2. Lightly toast the pita wedges in the oven at 350°F for about 5 minutes until they are crisp but not too hard.

3. In a medium bowl, mash the avocados with a fork until smooth. Add the lemon juice, minced garlic, salt, and pepper, and mix until well combined.

4. Spread a layer of the mashed avocado mixture onto each toasted pita wedge.

5. Top the avocado-covered wedges with halved cherry tomatoes, arranging them to look like festive tree decorations.

6. Arrange the pita trees on a serving platter.

7. Serve immediately or refrigerate until ready to enjoy.

27. Pull-Apart Spinach Puff Pastry Christmas Tree

This pull-apart pastry always steals the spotlight on my New Year’s Eve table, even though it’s shaped like a tree. It’s warm, cheesy, and so fun to tear into, which makes it perfect for a night filled with grazing and celebrating. I like that it looks impressive without being difficult to make, and the buttery, flaky layers pair so well with the creamy spinach filling. Guests love gathering around it and pulling off little twists as they chat, which keeps the energy light and festive all evening long.

Servings: 8

Ingredients:

• 2 sheets puff pastry, thawed
• 2 tbsp melted butter
• 1 tsp garlic powder
• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 (8 oz) package cream cheese, softened
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a medium bowl, mix together the spinach, cream cheese, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper until well combined.

3. Roll out one puff pastry sheet on a lightly floured surface and shape it into a large triangle to form the base of the tree. Place it on the prepared baking sheet.

4. Spread the spinach mixture evenly over the puff pastry triangle.

5. Roll out the second puff pastry sheet and cut it into another large triangle. Place it over the first triangle and trim the edges to match.

6. Use a sharp knife to cut horizontal slits on both sides of the triangle, leaving a strip in the center to form the trunk.

7. Twist each strip several times to create a spiral effect resembling tree branches.

8. In a small bowl, mix the melted butter with garlic powder and brush it over the puff pastry.

9. Bake for 30–35 minutes, or until golden brown and puffed.

10. Let it cool for about 5 minutes, then serve warm and enjoy with family and friends.

28. Pumpkin Feta Phyllo Cups

These little cups bring such a warm, cozy flavor to my New Year’s Eve spread, and they always look so pretty on a platter. The flaky phyllo, the soft pumpkin, and the salty feta make a really nice combination, especially when I want something a bit different from the usual party bites. They feel light but still satisfying, and they’re easy to pick up and enjoy while everyone chats and counts down. I love how simple they are to assemble, and they hold up well on the table all night long.

You can read more about this recipe here.

Servings: 6

Ingredients:

• 6 sheets of phyllo dough
• 200 g pumpkin, peeled and cut into small cubes
• 100 g feta cheese, crumbled
• 1 cup baby spinach, finely chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp honey (optional)
• 2-3 tbsp melted butter (for brushing the phyllo dough)
• Pumpkin seeds or sesame seeds for garnish (optional)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Heat 1 tbsp of olive oil in a skillet and sauté the pumpkin cubes until tender, about 5-7 minutes. Season with salt, pepper, and honey (if using), and stir.
3. Add the baby spinach and cook for another 1-2 minutes, until wilted. Turn off the heat and stir in the crumbled feta cheese to combine gently.
4. Cut the phyllo dough sheets into squares (about 10×10 cm each) and brush each square with melted butter.
5. Stack three squares on top of each other, rotating them slightly to create a star shape. Press the stacked squares into a muffin tin, shaping them into cups.
6. Spoon the pumpkin, spinach, and feta filling into each phyllo cup.
7. For added texture, sprinkle pumpkin seeds or sesame seeds on top, if desired.

29. Roasted Tomato Burrata Bruschetta

This appetizer always feels like a little bit of luxury on my New Year’s Eve table. The warm roasted tomatoes, creamy burrata, and fresh basil make such a delicious combination, and it looks so beautiful once everything comes together. I like setting it out with crostinis so guests can build their own bites, which keeps things casual and fun. It’s simple to make but tastes like something you’d get at a restaurant, and it brings a burst of flavor that fits perfectly with a night of celebrating.

You can read more about this recipe here.

Servings: 4

Ingredients:

• 1 pint cherry tomatoes
• 4 oz burrata cheese ball
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves, chopped

30. Slow Cooker Spinach & Artichoke Dip

This warm dip always feels like such a lifesaver on New Year’s Eve because it basically cooks itself while I’m busy with everything else. It comes out creamy, cheesy, and packed with flavor, and guests always hover around the slow cooker with crackers in hand. I like that I can toss everything in, walk away, and come back to something delicious and ready to serve. It stays warm all night, which makes it perfect for a long evening of snacking and celebrating.

Read more about this recipe and print off a recipe card here.

Servings: 4-6

Ingredients:

• 8 oz fresh spinach
• 1 can (14 oz) artichokes
• 1 pack (8 oz) cream cheese
• 1 cup sour cream
• 1 cup mozzarella cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt, or to taste

Instructions:

1. Chop the artichokes into small pieces.

2. Cut the cream cheese into 8 pieces for easier melting.

3. In a slow cooker, combine the cream cheese, chopped artichokes, sour cream, mozzarella cheese, seasonings, and top with spinach.

4. Cook on low for 2 hours, stirring after 1 hour to incorporate the spinach evenly.

5. Serve warm with crackers or bread. Enjoy!

31. Smoked Salmon & Avocado Bruschetta

These little toasts always bring a fresh, elegant touch to my New Year’s Eve spread, and they’re incredibly easy to assemble. The creamy avocado, the rich smoked salmon, and the bright squeeze of lemon make each bite feel light but still really satisfying. I like serving them when I want something that looks a bit fancy without taking much time, especially since the crostini can be made ahead. They’re perfect for guests to grab with a glass of bubbly in hand as we count down to midnight.

Servings: 4

Ingredients:

• 1/2 French bread, sliced and toasted (crostini)
• 8 oz smoked salmon
• 1 ripe avocado
• 2 tbsp Greek yogurt
• 1 tbsp mayonnaise
• 1/2 lemon, juiced
• Few sprigs of dill
• Salt and pepper to taste

Instructions:

1. Preheat the oven broiler on high.

2. Slice the French bread into 1/2-inch thick pieces.

3. Place the bread slices on a baking sheet and position the rack about 6 inches below the broiler element.

4. Broil the bread slices for about 1.5 minutes on each side, or until they are golden brown and crispy. Keep a close eye on them to prevent burning.

5. In a bowl, scoop out the ripe avocado and mash it with a fork until smooth.

6. Add Greek yogurt, mayonnaise, and freshly squeezed lemon juice to the mashed avocado. Mix well to combine.

7. Season the mixture with salt and pepper to taste. Adjust the seasoning according to your preferences.

8. Once the crostini are ready, spread a generous amount of the avocado mixture onto each slice.

9. Carefully drape a slice of smoked salmon over the avocado spread on each crostini. You can fold the salmon to fit nicely on the bread.

10. Wash and chop the dill finely, then sprinkle it over the smoked salmon for a burst of fresh flavor.

32. Smoked Salmon Dip

This dip always feels like such a classy addition to my New Year’s Eve table, and it takes almost no time to pull together. The smoky salmon mixed with the creamy base makes it rich without being heavy, and those little bits of dill and capers add the perfect pop of flavor. I like setting it out with crostini or crackers so guests can scoop a little whenever they wander past the table. It looks elegant, tastes amazing, and fits right in with a celebratory night full of snacking.

Read more about this recipe and print off a recipe card here.

Servings:4

Ingredients:

• 8 oz cream cheese
• 4 oz smoked salmon
• ½ lemon, juiced
• ¼ cup mayonnaise
• ¼ cup sour cream
• 2 tbsp dill
• 1 tbsp capers
• Salt, to taste
• Black pepper, to taste

Instructions:

1. In a food processor, combine the cream cheese, mayonnaise, sour cream, and lemon juice. Process until smooth and well blended.

2. Add the smoked salmon, capers, dill (stems removed), salt, and pepper. Pulse briefly to incorporate, ensuring you leave small chunks of smoked salmon for texture.

3. Transfer to a serving dish and enjoy with toast or crostini.

33. Spicy Marinated Pork Belly Hand Rolls

These rolls always bring a bold, exciting flavor to my New Year’s Eve spread, and they’re such a fun change from the usual finger foods. The pork belly gets beautifully caramelized, and the mix of rice, pickled cucumbers, and fresh herbs gives each bite a great balance of heat, crunch, and freshness. They look impressive on a platter but are surprisingly simple to put together once everything is prepped. Guests love picking them up and dipping them as they mingle, and they add a nice little burst of energy to the table as we get closer to midnight.

Servings: 6 rolls

Ingredients: 

For the Marinated Pork:

• 1.1 lbs pork belly, sliced (500 g)
• 2 tbsp soy sauce (30 ml)
• 1 tbsp rice vinegar (15 ml)
• 1 tsp honey (5 ml)
• 1 tsp chili paste (5 ml)
• 1 tbsp grated fresh ginger (6 g)
• 2 garlic cloves, finely chopped
• 1 tbsp neutral oil (15 ml)

For the Rolls:

• 6 rice paper wrappers
• ½ cup cooked brown rice (100 g)
• ½ cup sliced pickled cucumbers (100 g)
• 2 tbsp sesame seeds (16 g)
• Fresh cilantro leaves or micro cilantro

For Serving:

• Soy sauce or dipping sauce (e.g., a mix of soy sauce, lime juice, and chili)

Instructions: 

1. Cut the pork belly into bite-sized pieces. In a bowl, combine soy sauce, vinegar, honey, chili paste, ginger, garlic, and oil. Add the pork and let it marinate for 30 minutes.

2. Heat a skillet over medium-high heat and sear the pork for 4–5 minutes on each side until golden and caramelized. Set aside.

3. Cook the brown rice according to the package instructions, then let it cool slightly before assembling the rolls.

4. Soften one rice paper wrapper at a time in warm water until pliable. On a clean surface, add a few spoonfuls of brown rice, a few pieces of pork, pickled cucumber slices, and cilantro. Roll tightly like a burrito, leaving one end open. Repeat with the remaining wrappers.

5. Sprinkle with sesame seeds and serve with your favorite dipping sauce.

34. Sun-Dried Tomato & Turkey Pinwheels

These little bites always feel like such an easy win on my New Year’s Eve table because they’re simple to make, colorful, and packed with flavor. The sun-dried tomato spread gives them a nice tangy kick, and the turkey, cheese, and crisp lettuce make each slice feel fresh and hearty without being heavy. I like that I can roll them up ahead of time and chill them until the party starts, which makes the evening feel so much smoother. They’re easy to pick up, easy to share, and they always get polished off quickly as everyone snacks their way toward midnight.

Servings: 12 pinwheels

Ingredients:

Sun-Dried Tomato Spread:

• 2 oz cream cheese, at room temperature
• 2 tbsp sun-dried tomatoes in oil, drained and chopped
• 2 tbsp mayonnaise
• 4-5 dashes Tabasco sauce
• kosher salt
• ground black pepper

Pinwheel Sandwiches:

• 2 tortilla wraps, 9 inch
• 150-200 grams sliced turkey breast
• 4-6 leafs of lettuce, boston or butter lettuce
• 6 slices cheese, cheddar, provolone, or monterey jack, or havarti

Instructions:

1. In a small bowl, combine the cream cheese, sun-dried tomatoes, mayonnaise, and Tabasco sauce until well blended. Season with salt and pepper to taste.

2. Lay out the tortillas and spread the cream cheese mixture evenly over the entire surface.

3. Cover each tortilla with 4-5 slices of sliced turkey, leaving a bit of space on one end. Add cheese and lettuce along the center of the tortilla.

4. Roll the tortilla tightly, starting from the end with the deli meat set back from the edge.

5. Store the rolled tortillas in the fridge, seam side down, in a baking dish or wrapped in plastic wrap until ready to serve.

6. Slice the rolled tortillas into 1-inch slices to yield 6-7 pinwheels per tortilla. Use a toothpick to secure them if desired.

35. Sweet Potato Bites

These little bites always bring a fun, cozy touch to my New Year’s Eve spread, especially when I want something a bit sweeter mixed in with all the savory options. The warm sweet potato, the toasted marshmallow, and that little crunch from the pecan make each piece feel like a tiny, festive treat. They’re easy to prep, they look adorable on a platter, and they add a nice pop of color to the table. Guests always grab them quickly because they’re just the right mix of comforting and celebratory for a winter night.

Read more about this recipe and print off a recipe card here.

Servings: 8

Ingredients:

• 2 sweet potatoes (about 1 lbs)
• 8 pecan halves
• 4 medium-sized marshmallows
• 2 tbsp unsalted butter, melted
• 2 tbsp maple syrup
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 425°F (220°C).

2. Peel the sweet potatoes and slice each one into 4 even pieces.

3. Place the slices in a bowl, drizzle with melted butter, season with salt, and toss until evenly coated.

4. Arrange the slices on a baking tray and bake for 15 minutes. Flip them over and bake for another 10 minutes.

5. Remove from the oven and switch the oven to the grill/roast setting.

6. Drizzle maple syrup over the sweet potato slices.

7. Cut the marshmallows in half and place them on top of the sweet potato slices.

8. Grill/roast for 2–3 minutes, watching closely, until the marshmallows are golden and toasted.

9. Remove from the oven and top each slice with a pecan half.

10. Serve warm and enjoy!

36. Whipped Feta Dip

This dip always adds a bright, creamy moment to my New Year’s Eve spread, and it comes together so quickly that it feels like a little gift to myself on a busy night. The feta and yogurt blend into the smoothest, tangiest base, and that hint of garlic and lemon really wakes everything up. I like setting it out with a mix of chips and veggies so there’s something for everyone, and it always disappears fast as guests make their rounds. It’s simple, fresh, and perfect for an evening full of snacking and celebrating.

Read more about this recipe and print off a recipe card here.

Servings: 6-8

Ingredients:

• 8 oz. block feta cheese
• 1 cup Greek yogurt
• 4 tbsp olive oil
• 2 cloves of garlic
• ½ lemon, juiced
• ¼ tsp red pepper flakes
• ¼ tsp salt, or to taste
• ¼ tsp black pepper, or to taste
• Parsley, for garnish

Instructions:

1. In a food processor, add the feta cheese, yogurt, olive oil, garlic, salt and pepper. Process until well combined.
2. Chop the parsley.
3. Put the whipped feta dip in a bowl and garnish with red pepper flakes and chopped parsley.
4. Serve with chips or vegetables.

I hope this roundup gives you plenty of inspiration for a fun and stress free New Year’s Eve spread. I love mixing a few warm bites with some fresh, lighter options so everyone can graze all night without feeling weighed down. With a good variety on the table, there’s always something for every taste, and it makes the evening feel relaxed and festive from start to finish. Let me know which recipes you try!