Finger food are similar to appetizers, but these are to be eaten with fingers rather than with cutlery. Today, they have become an extremely popular choice for parties, wedding receptions, and for family gatherings. Preparing finger food is very easy and can be done quickly too. While cooking for a large crowd, preparing finger food is the best option because of the sheer variety of food you can offer and the little time you need to invest. Try out the options we have given below. Trust me, gastronomical heaven is really not far away. Three Cheese Manicotti This crowd-pleaser served with salad and garlic bread, is not only multilayered, it is also made up of three variant kinds of cheese. Few things can get yummier. Ingredients ● 12 manicotti shells, cooked al dente, drained, and cooled ● 2 (26-oz.) jars of spaghetti sauce, Barilla Tomato and Basil ● 1 egg, beaten ● 4 cups of Mozzarella cheese, shredded or 1 packet Italian cheese mix ● 2 cups of nonfat cottage cheese or ricotta cheese ● 1 cup Parmesan cheese or Pecorino cheese, grated ● ½ a cup of fresh parsley, chopped ● 2 tbsp. fresh basil, chopped ● 1 tbsp. garlic, ground ● 1 tbsp. scallions, finely chopped ● 1 tsp. kosher salt ● 1 tsp. pepper Directions Begin with preheating your oven to a temperature of 350° F. Now, in a clean glass bowl, commingle the cottage cheese, ¾ of the mozzarella, ½ the Parmesan, the basil, egg, garlic, parsley, and the scallions thoroughly. You should have a rather well-mixed filling left at the end of it. Now fill up a Ziploc bag with the mixture, snip off a corner of the bag, and carefully fill up the inner cavity of every manicotti with it. Next, grease a 9" X 13" baking dish, pour a jar of spaghetti sauce in it, spread the sauce evenly, and place the filled manicotti shells on top of the sauce coating very gently. Pour the other jar of sauce on the shells and ensure that they are completely caked. Mizzle the remaining mozzarella on the sauce layer and bake the entire arrangement for a good 15 minutes. After that, take the dish out of the oven, mizzle the remaining Parmesan on the arrangement, and return it to the oven for another 10 minutes of thorough baking. Your layered delight is ready for devouring after that. Salmon Rolls Ok, this will take you approximately 10 minutes to prepare the food item for refrigeration. These proportions will make 12 to 16 mini-rolls. Ingredients ● 12 to 16 salmon slices, smoked, each slice cut into a rectangle (reserve the remaining edges) ● ¼ cup of Canadian Cream cheese ● 3 tbsp. capers ● 3 tbsp. French shallots ● 2 tbsp. lemon juice ● 2 tsp. port ● 1 tsp. Dijon mustard ● Salt and pepper, to taste Directions In a mixer, place all ingredients along with the leftover salmon bits and blend. Blend till you have a smooth, uniform mixture. Now, place the rectangular salmon slices on a plain surface and use a spoon to equally distribute the blended purée onto each slice. Roll each slice up, wrap in cling film, and refrigerate for 4 hours straight. Before serving, slice each roll into smaller rolls, garnish with green bell pepper ringlets and dill springs. Vol-au-vent with Tuna Patê and Lumpfish Red Caviar Now here is a truly exotic dish for you. You will require ... Ingredients ● 1 packet of mini vol-au-vent ● 1 can of Bom Petisco tuna, excess oil removed and shredded with a fork ● 1 Granny Smith green apple, cut into 3-mm thick cubes ● 1 cup of plain yogurt ● 1 can of red lumpfish caviar ● Parsley, as much as needed, chopped ● Salt, as much as needed ● Pepper, as much as needed Directions Blend the tuna, the apple cubes, the yogurt, and the parsley until smooth. Season with salt and pepper. Now, fill each vol-au-vent with this filling. Do not overfill it. The filling should not reach the rim of the vol-au-vent. Finally, top each one of the small, stuffed hollow cases of Danish Dough with the caviar. Délectable! Crab Meatballs Crab meatballs are yummy, spicy, and your ideal hors d'oeuvre that ideally appeals to your guests for the sumptuous main course to follow. Here are the ingredients and instructions on making crab meatballs. Ingredients ● 14 oz. crab, canned (drained and flaked) ● 1 egg, slightly beaten ● 1¼ cups of breadcrumbs ● 1 cup milk ● 2½ tbsp. flour ● 2 tbsp. water ● 1 tbsp. oil ● 1 tsp. fresh parsley, chopped ● ¼ tsp. Worcestershire sauce ● ⅛ tsp. salt ● ⅛ tsp. paprika ● Breadcrumbs ● Oil Directions Heat a saucepan and add the flour, paprika, oil, and salt to it. Stir this until it mixes well and turns smooth. Then, stir in the milk slowly and let it cook over medium heat until it turns thick. Keep stirring constantly. Once it thickens, remove it from the heat and add the Worcestershire sauce to it. Then add the crab and parsley to it as well. Mix this thoroughly, then add the breadcrumbs to it, mix thoroughly again, and keep aside. In a small bowl, beat some eggs and add some water to it. In another bowl, place some breadcrumbs. Shape the crab mixture into small balls, coat with the breadcrumbs, and then the egg and then with the breadcrumbs again. Heat a pan with some oil and fry the meatballs in them until they turn golden-brown on all sides. Tortilla Roll-ups Tortilla roll-ups are interesting finger food item, especially for occasions like baby shower. Here is the recipe. Ingredients ● 2 packets wafer thin ham slices ● 1 large packet flour tortillas ● 1 (8-oz.) packet cream cheese ● 1 (7-oz.) can green chilies, diced ● 1 (4-oz.) can olives, chopped Directions In a blender, blend together the cream cheese, olives, and chilies until they have mixed thoroughly. Place the tortillas in a large plate and spread the blended mixture over them. Then, place the ham slices on them, roll them up, slice and hold them in place using a toothpick and serve. Chicken, Radish, and Mint Finger Sandwiches Chicken recipes are popular appetizers during wedding parties. Here is one of the most popular finger food recipes for weddings which has chicken as its main ingredient. Ingredients ● 24 slices wholemeal bread, crusts removed ● 8 medium red radishes, washed, dried, ends trimmed, coarsely grated ● 1 country-style roast chicken ● 8.3 oz. (1 cup) good-quality whole-egg mayonnaise ● ⅔ cup finely fresh mint, shredded ● Salt ● Black pepper, freshly ground Directions Remove the bones from the chicken meat, shred it, and place it in a large mixing bowl. Add to it the radish, mint, and mayonnaise and mix well. Then add the salt and pepper, mix well, and keep aside. Place the bread slices in a single layer, spread the mixture on them, and top with the remaining slices of bread. Cut the sandwich length-wise and hold in place with toothpicks. Chicken with Peanut Butter Dipping When it comes to finger food recipes for kids, serving food with interesting dips is a good idea. Here is a recipe of chicken with peanut butter dip. Ingredients ● 1 cup cooked chicken, cubed ● ¾ cup to 1 cup water ● ½ a cup of peanut butter ● 1 tbsp. soy sauce ● 1 scallion, chopped ● Fresh ginger root ● Baby carrots and snow peas Directions In a small bowl, whisk together the peanut butter and some water until the mixture turns smooth. Peel and grate the ginger and then stir it into the peanut butter mixture. Transfer this mixture into a saucepan and place on medium low heat. Cook the peanut sauce for about 5 minutes by stirring occasionally. Then, cut the cooked chicken into small cubes and prick each cube with a toothpick. Arrange it on a platter along with the peas and baby carrots. Pour the peanut sauce into a bowl, place it in the center of the platter as the dipping for the cooked chicken. Quick Suggestions to Save Your Day... If you are running short of time, simply buy potato chips or banana chips. You can also make French fries or buy some cheese straws/nachos. Serve these on a platter, next to dips. If you don't have time to make dips either, then consider serving these fried snacks with ketchup or salsa or other appropriate sauces. These were some easy finger food recipes for a crowd. You can also prepare finger food with leftover food and serve them with different dips and sauces. Enjoy!