Fall gatherings might look a little different this year, but one thing is for sure: there will be delicious food! We may have to get a bit creative for Thanksgiving, Game Day, and other fall gatherings, but we’re here to help. No matter how big or small the gathering may be, we’re sharing some great fall finger food recipes that incorporate traditional fall ingredients we’re sure you’ll love.
Ready to get creative in the kitchen? Remember to hop on the Flipp app to check out your local grocery deals and do it all on a budget!
Nothing screams fall like the taste of sweet potato, which makes this recipe for Sweet Potato Crostini from Taste of Home one that is sure to please any crowd. To make things even better, it’s super easy and delicious.
- 2 tbsp sugar
- ½ tsp ground cinnamon
- 24 slices French bread baguette (¼ inch thick)
- 2-3 tbsp butter, melted
- 2 cups mashed sweet potatoes
- ¼ cup chopped pecans
- 3 tbsp packed brown sugar
- 2 tbsp butter, melted
- 1-¼ cups mini marshmallows, halved
- Preheat oven to 375°.
- Mix sugar and cinnamon.
- Arrange bread slices on an ungreased baking sheet. Brush with butter and then sprinkle with sugar mixture.
- Bake until lightly browned, about 5-7 minutes. Remove from the oven. Preheat boiler.
- Mix the mashed sweet potatoes, pecans, brown sugar and butter, and then spread over toasts. Top with marshmallows, pressing lightly.
- Broil 3-4 in. from heat until marshmallows are lightly toasted, about 1-2 minutes.
Flipp twist – if you don’t want to add marshmallows, try adding some goat cheese to enhance the savory flavor.
There’s nothing like Chili on a cool fall day, and nothing pleases a crowd more than a fun twist on a classic dish. This recipe for Mini Chorizo Chili Bread Bowls shared by A Spicy Perspective will have your crowd cheering no matter what’s happening in the game! Feel like a veggie version? Check out our vegetarian recipes to try this fall.
- 16 oz Mexican chorizo
- 1 large onion, peeled and chopped
- 3 cloves garlic, minced
- 2 cans dark red kidney beans, drained (15.5 oz can)
- 2 cans Chopped Green Chiles (4.5 oz can)
- 28 oz crushed tomatoes
- 5-6 chipotle peppers, chopped
- 2 tbsp balsamic vinegar
- 1 tbsp ground cumin
- 36-48 small round individually-baked yeast rolls
- Salt & pepper
- Optional garnish: shredded cheese, sour cream, jalapeños
- Place the chorizo in a 4-quart saucepan and set over medium heat. Break it apart with a wooden spoon and brown the chorizo for 3-4 minutes. Then, add in the onions and garlic and continue to cook until the onions are softened, stirring occasionally.
- Add in the beans, chopped green chiles, crushed tomatoes, chopped chipotle peppers, balsamic vinegar, and cumin. Add 1 cup water and stir to combine. Bring the chili to a simmer, reduce the heat if needed, and simmer for 20+ minutes to thicken. Stir occasionally so it doesn’t stick to the bottom of the pan. Turn the heat off when most of the liquid has cooked down and the chili is very thick. Taste, then add salt and pepper as needed.
- Meanwhile, use a small knife to cut a core out of the center of each yeast roll. Cut deep and wide enough to allow for 1/4 - 1/3 cup chili, yet not so deep that the chili seeps through the bottom. Pinch the bread core and twist it out of each roll to create little bread bowls.
- When ready to serve, spoon hot chili into the center of each mini bread bowl and sprinkle with your favorite toppings.
Nobody can argue that Mac and Cheese is one of the best comfort foods out there. These Homemade Mac and Cheese Bites by Chef in Training are the perfect finger food. They are so simple and delicious that there is no doubt your guests will be asking for more! Check out a cauliflower version here too!
- ½ lb elbow macaroni
- 2 tbsp butter
- 2 tbsp flour
- 1 ½ cups milk
- 2 cups shredded sharp cheddar cheese
- 2 oz cream cheese
- ½ tsp salt
- ¼ tsp pepper
- 1 egg beaten
- Preheat oven to 400 degrees F.
- Spray mini muffin tins with cooking spray.
- Cook pasta according to packaged directions and set aside.
- In a medium size pan, combine butter and flour over medium heat. Whisk until butter is melted and mixture is smooth. Slowly add milk and bring to a simmer. Add 1½ cups of the cheese, cream cheese, salt, and pepper. Stir until smooth and creamy. Remove from heat.
- In a large mixing bowl, carefully stir pasta, cheese sauce, and egg until evenly mixed and pasta is evenly coated.
- Spoon mac and cheese into mini muffin tins and top each with a small pinch of remaining cheese. Bake at 400 degrees F for 15 minutes or until golden brown.
- Allow to cool 5 minutes before gently removing the bites.
Brussel Sprouts often have a bad rep, but once you try these Buffalo Brussels Sprouts from Delish, you will change your mind. Not only are they super tasty, but they make a great finger food at any gathering.
- 1 lb. brussels sprouts, trimmed
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cup panko bread crumbs
- Canola oil, for frying
- Kosher salt
- Freshly ground black pepper
- Buffalo sauce, for serving
- In a large pot of salted boiling water, boil brussels sprouts until bright green and fork-tender, 8– 10 minutes. Drain and rinse with cold water.
- Arrange flour, eggs, and panko in three shallow bowls.
- In a large skillet over medium-high heat, fill enough canola oil to reach 1" to 2" high up the side and heat until shiny.
- Dredge brussels sprouts: Dip in flour, then egg, then panko.
- Add dredged brussels sprouts to oil and fry until golden and crispy, about 2 minutes per side. Transfer to a paper towel–lined plate and season with salt and pepper.
- Serve with buffalo sauce.
These are four super delicious and super easy fall finger foods for you to serve and enjoy this season. Make them for friends or make them for yourself, just make sure you use the Flipp app to find the best deals on ingredients for these tasty apps.