Halloween Finger Foods
for a Horrifying Halloween Party
If you really want to impress your guests with your Halloween party this year, the Halloween finger foods on this page will do just that.
spooky little finger foods for Halloween are simple to make, clean and easy to eat, and totally creepy. I love the Marinated Mozzarella Eyeballs.
So simple and spooky... and so utterly delicious.
But of course, if you're as obsessed with Halloween parties as I am, you have more than one little page on your website devoted to great Halloween
party appetizers and snacks. You have tons of them! Looking for more recipes for Halloween finger foods? Try some of these:
I've also got lots more recipes for gross-looking or creepy Halloween party foods here at: Halloween Food
Or tell us about your own favorite gross Halloween food idea, or read about other visitors' demented favorites.
Baked Flesh Rolls Halloween Finger Food
These little pizza flavored rolls are tasty, ultra easy to make and eat, and can be very creepy when you present them right. I either stick a label
on them calling them "Baked Flesh Rolls" or "Fresh Sliced Arms" or even "Sliced Baby's Leg." They look great presented on a Halloween table arrangement with things like
different plastic body parts
bloody handprint and dripping blood table cloth
Provide extra pizza sauce or green-tinged ranch dressing for dipping, if you like.
This is also a very versatile Halloween recipe. The original recipe calls for pepperoni and red pepper, but you can also do ham and pineapple,
black olive and bacon, sausage and mushroom... whatever you like. If it's good on a pizza, it's great in these rolls.
Makes 2-3 dozen Halloween finger foods.
1/2 small red pepper, minced
4 oz. pepperoni, minced
1/3 C. mozzarella cheese, grated
1/4 C. freshly grated parmesan cheese
1/4 C. pizza sauce
2 sheets frozen puff pastry, thawed
Instructions: 1. Preheat the oven to 400 degrees F (or 200 C). Line two baking sheets with parchment paper, or grease them.
2. In a small bowl, stir together the red pepper, pepperoni, mozzarella, and parmesan. This helps with even distribution.
3. Unfold your two sheets of puff pastry and smooth seams if needed.
4. With a small spoon or a brush, coat the surface of each sheet of puff pastry lightly with pizza sauce. At one edge of each pastry sheet, leave
about an inch bare. This will help keep it together when you roll it up.
5. Sprinkle cheese mixture evenly over each pastry sheet.
6. Starting from the side without the plain (pizza-sauce-free) edge, roll your pastry up firmly but not too tightly.
7. When you get to the plain edge, apply a little water to the plain section and seal firmly against the roll.
8. Cut each roll into 1/2" slices with a very sharp or serrated knife. It can help to refrigerate the rolls a little while before slicing if the dough gets
9. Bake about 20 minutes, or until golden-brown.
Tip: Don't roll the centers too tight, or they center may not cook all the way. Firm but not tight is the rule!
Marinated Mozzarella Eyeballs Halloween Party Idea
This great idea for Halloween eyeballs (and the photo!) comes from Dot at Dabbled.org
, who adapted the idea for this from the Mad Scientist website,
where he also does a cute and funny eyeball ensalata caprese
. This is
something similar, but results in a simple Halloween finger food, no fork required. Thanks, Dot!
This recipe can be assembled ahead of time for your Halloween party, and makes about 20 appetizers (depending on the number of mozzarella
balls in your packages). Serve on a
black Halloween spiderweb platter
for a very cool and spooky effect.
Marinated Mozzarella Eyes:
2 (8 oz. each) packages mini mozzarella di bufala balls, drained
1/3 C. extra virgin olive oil
6 sundried tomatoes, chopped
1 1/2 tsp. dried thyme
2 tsp. dried oregano
2 tsp. dried basil
2-3 cloves garlic, minced or pressed
Crushed red pepper, to taste
Sea salt, to taste
Freshly ground black pepper, to taste
Irises and Pupils:
Unpitted green olives, as needed (about 20)
Black olives, as needed (about 10)
1 disposable plastic straw
Instructions: 1. To make the marinated mozzarella balls, combine the drained mozzarella, oil, sundried tomatoes, herbs, garlic, red pepper,
salt, and pepper in a small bowl. Stir gently to mix. Marinate a few hours, up to 24.
2. To create the "iris" of your eyeball, cut the top away from one green olive with a sharp knife. You should end up with a nice round little dome.
3. Using the end of a straw, poke a hole through the middle of your iris and remove the bit of olive. This is where you will place your pupil.
4. To create "pupils," stick the end of a straw into a black olive and pull out a straw-hole-shaped piece. This little round piece of olive is your pupil.
5. Place a "pupil" in the middle of each "iris." Repeat process until you have enough pupils and irises for all of your mozzarella balls.
6. To assemble your eyeballs, drain the marinade away (I re-use mine for pasta or salads) and place your mozzarella balls on a serving platter. I sometimes line my trays with lettuce or cabbage for effect, and to keep the eyeballs from sliding around too
7. Place one set of iris and pupil on top of each eyeball. Refrigerate until ready to serve. Be gentle to avoid knocking the irises off of your
mozzarella balls! If they don't want to stay, use a sharp knife to cut a small flat area on the mozzarella balls for your olive irises.
Roasted Alien Fingers Halloween Finger Food
These alien fingers are Halloween finger food in the most literal sense: they look a lot like long, creepy fingers! They're also elegant, delicious,
and easy to make. I make these for other non-Halloween occasions, too, and they're always a hit.
If you want to really gross out your friends, you can also label these as "Dog Penises" or even "Alien Dog Penises." I haven't called them that
here because... well, it's really gross and dog penises is not something I want to think about while writing about food. Go figure!
Recipe makes 20 "fingers" (or penises), enough to serve about 10 people. Try to get medium-sized asparagus spears-- not too thick and not too
thin. I generally cook the asparagus and assemble this with the jamon or Prosciutto ahead of time, and then cook the jamon on an electric grill
right before serving this Halloween finger food.
20 spears of asparagus
5 cloves of garlic, minced or pressed
1 lemon, juice of
1/2 lemon, zest of
2 tbsp. extra virgin olive oil
freshly ground black pepper, to taste
sea salt, to taste
1/4 C. Italian flat-leaf parsley, minced
20 very thin slices Spanish Jamon or Italian Prosciutto
Instructions: 1. Preheat the oven to 400 degrees F.
2. Thoroughly wash and break off the tough ends of the asparagus. Dry thoroughly.
3. Toss asparagus in a baking dish with garlic, olive oil, lemon juice and zest, parsley, salt and pepper. Watch out with the salt, as the
Prosciutto is salty, as well.
4. Roast until crisp-tender, about 10 minutes. Poke with a fork to assure they've reached the desired level of doneness. They'll cook a bit more on the grill, so don't overdo it.
5. Let cool slightly.
6. Wrap the bottom part of each asparagus spear (be sure to scoop up a bit of your garlic/parsley/oil mixture with each one) in one slice of jamon
or Prosciutto, letting the top of the asparagus protrude from the meat.
7. Heat a grill to high heat and grill, turning occasionally, until Prosciutto or jamon is crisp.
8. Serve hot.
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