Festive Finger Foods To Impress Even the Pickiest Guest

5 Christmas Day Finger Foods You Can Make in Minutes

Elevate your nibbles offering with these make-ahead recipes. 

Marinated Manchego

Prep time 10 mins (plus overnight marinating time)
Cook time 5 mins
Serves 6-8 as a snack

Combine 1 cup (250ml) David Jones Extra Virgin Olive Oil , 6 garlic cloves, 1 thinly sliced orange, 2 thyme sprigs, 1 rosemary sprig and 1 tsp David Jones Chipotle Chilli Flakes in a medium saucepan. Place over medium heat. Bring to a simmer. Remove from heat and set aside to cool. Place 300g thinly sliced manchego in an airtight container. Pour over the oil mixture. Seal and refrigerate overnight to marinate. Serve at room temperature with crusty bread for dipping.

Prawn and Avocado Cups

Prep time 20 mins
Serves 8 as a snack

Whisk ½ cup (120g) sour cream, juice of 1 lime, ½ tsp smoked paprika, 1 finely chopped garlic clove and 2 tbsp David Jones Extra Virgin Olive Oil in a bowl until smooth and combined. Season to taste. Use a little cold water to thin the mixture to drizzling consistency. Transfer to an airtight container and refrigerate until required. Tear the outer leaves of 2 baby cos into bite-sized pieces. Cut the lettuce hearts into quarters. Stone, peel and thinly slice 2 avocados and squeeze over a little extra lime juice to stop discolouring. Divide the lettuce and avocado among serving bowls. Divide 24 peeled and deveined cooked prawns among the bowls. Drizzle with a little extra David Jones Extra Virgin Olive Oil and a little of the sour cream mixture. Sprinkle with mint leaves and serve with extra lime wedges.

Honey Baked Brie

Prep time 10 mins
Cook time 15 mins
Serves 6-8 as a snack

Preheat oven to 200°C fan-forced. Place a 300g wheel of brie in a small ovenproof dish. Drizzle with 1/3 cup (115g) David Jones Organic Honey and sprinkle with 3 thyme sprigs. Bake for 10-15 mins or until bubbling and golden brown. Sprinkle with coarsely chopped David Jones Roasted Almonds and extra thyme sprigs. Serve with crackers or crusty bread for dipping.

Oysters with Japanese-Style Dressing

Prep time 10 mins
Serves 6-8 as a snack

Combine ¼ cup (60ml) rice wine vinegar, 1 tbsp soy sauce, 2 tsp sesame oil and 1 tsp finely grated ginger in a jug. Cover and refrigerate until required. To serve, arrange 24 shucked oysters in a large serving bowl, on top of a bed of crushed ice or rock salt. Drizzle oysters with the dressing. Sprinkle with thinly sliced spring onion. Serve with lemon and lime wedges.

Salami Chips

Prep time 10 mins 
Cook time 10 mins
Serves 6-8 as a snack

Preheat oven to 180°C fan-forced. Line a baking tray with baking paper. Arrange 1 packet David Jones Fennel Salami Slices in a single layer on the lined tray. Finely grate 60g Parmigiano Reggiano. Sprinkle a little of the parmesan over each salami slice. Top with a little coarsely chopped thyme. Season to taste. Bake for 8-10 mins or until bubbling and golden brown. Cool to room temperature and serve.

Pair your delicious finger foods with a festive cocktail.