EASY NEW YEARS EVE APPETIZERS

There’s a magical, fleeting moment just before the clock strikes midnight, when the conversation hums, the champagne flutes are lifted, and a platter of perfectly crafted bites becomes the center of everything—this is the moment we’re cooking for with these show-stopping yet surprisingly easy New Year’s Eve appetizers. Forget the stress of a complicated dinner; this year, we’re building a dazzling spread of finger foods that look like you fussed for hours but are designed for maximum flavor with minimal last-minute fuss. I’m here to guide you through a menu that balances make-ahead genius with a few warm, crispy delights, ensuring you get to be a guest at your own glittering party.

What You’ll Need: The Appetizer Arsenal

Before we dive into the assembly, let’s get everything organized. Part of the secret to a stress-free party is the “mise en place”—a fancy French term for having all your ingredients prepped and ready to go. For our trio of star appetizers, we’ve got a luxurious smoked salmon pinwheel, a warm and crispy baked brie with jam, and a vibrant confetti shrimp cocktail cup. You can choose to make all three for a feast, or pick your favorite to double down on.

For the Everything Bagel Smoked Salmon Pinwheels

• 1 (8-ounce) block of cream cheese, softened at room temperature
• 2 tablespoons fresh dill, finely chopped, plus more for garnish
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon lemon zest
• 4 large flour tortillas (burrito-size)
• 1/2 cup Everything Bagel seasoning
• 8 ounces thinly sliced cold-smoked salmon
• 2 cups fresh baby spinach or arugula

For the Hot Honey & Walnut Baked Brie

• 1 (8-ounce) wheel of brie cheese
• 1/3 cup walnuts, roughly chopped
• 3 tablespoons honey
• 1/2 teaspoon red pepper flakes (adjust to your heat preference)
• 1 tablespoon unsalted butter
• 1 sprig of fresh rosemary
• Crackers, sliced baguette, or apple slices for serving

For the Confetti Shrimp Cocktail Cups

• 1 pound medium cooked shrimp, tails removed, chopped
• 1/2 cup chili sauce (like Heinz)
• 2 tablespoons prepared horseradish
• 1 tablespoon fresh lemon juice
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced cucumber
• 2 tablespoons finely diced red onion
• 1 avocado, finely diced
• Salt and freshly cracked black pepper to taste
• 30-40 store-bought phyllo cups or mini fillo shells
• Fresh parsley or dill for garnish

Your Game Plan: Make-Ahead & Assembly Guide

Now, let’s break down the process. I’ve structured this so the pinwheels and shrimp salad can be made hours ahead, and the brie takes just minutes to bake right before serving. Trust me, this flow is a game-changer.

Step-by-Step Instructions for the Pinwheels

1. Make the Herbed Spread: In a medium bowl, combine the softened cream cheese, dill, chives, and lemon zest. Mix until smooth and fully incorporated.
2. Assemble the Tortillas: Lay a tortilla flat on a cutting board. Spread a quarter of the cream cheese mixture evenly over the entire surface, going all the way to the edges. Sprinkle a generous layer of Everything Bagel seasoning over the cream cheese.
3. Layer and Roll: Arrange slices of smoked salmon in a single layer over the seasoning. Scatter a handful of spinach leaves evenly over the salmon. Starting at the bottom, tightly roll the tortilla up into a log. Repeat with the remaining tortillas.
4. Chill and Slice: Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or up to overnight. This is crucial—it firms everything up for clean slicing. When ready to serve, unwrap and use a sharp serrated knife to slice each log into 1-inch pieces.

Step-by-Step Instructions for the Baked Brie

1. Prep and Score: Preheat your oven to 350°F (175°C). Place the brie wheel in a small, oven-safe dish or on a parchment-lined baking sheet. Using a sharp knife, lightly score the top rind in a cross-hatch pattern. This helps the toppings seep in.
2. Toast the Toppings: In a small skillet over medium heat, melt the butter. Add the chopped walnuts and toast for 3-4 minutes, stirring frequently, until fragrant. Add the honey, red pepper flakes, and the leaves from the rosemary sprig. Stir and cook for another minute until bubbly.
3. Bake to Bubbly Perfection: Pour the hot honey walnut mixture directly over the top of the scored brie. Bake for 12-15 minutes, until the cheese is soft and gooey to the touch.
4. Serve Immediately: Carefully transfer the dish to a serving platter (a warning sign here: the dish will be very hot!). Surround with crackers and fruit, and watch it disappear in minutes.

Step-by-Step Instructions for the Shrimp Cups

1. Create the Cocktail Sauce: In a large bowl, whisk together the chili sauce, horseradish, and lemon juice. This is your base.
2. Fold in the Goodness: Add the chopped shrimp, diced bell pepper, cucumber, red onion, and avocado to the sauce. Gently fold everything together until evenly coated. Season with salt and pepper. Cover and refrigerate for at least 30 minutes to let the flavors marry.
3. Fill and Garnish: Just before your guests arrive (to keep the phyllo cups crisp), spoon the shrimp cocktail mixture into each phyllo cup. Arrange on a platter and garnish with a tiny sprinkle of fresh herbs.

Pro-Tips from Your Kitchen Bestie

Here’s where I share the little secrets that make a big difference. These aren’t just recipes; they’re blueprints for success.

Pinwheel Perfection: If your tortilla cracks when rolling, don’t panic! It’s often because the cream cheese was too cold. Let it soften fully. A tight roll in plastic wrap will still hold it all together. For a stunning presentation, arrange the pinwheels on a platter and sprinkle with extra dill and a few capers.

Brie Brilliance: That rind is totally edible, but if you’re unsure, you can carefully slice the top rind off before adding toppings. No small oven-safe dish? A cast-iron skillet works beautifully. If your honey walnuts start to harden before serving, just pop the whole dish back in the oven for a minute to re-melt.

Shrimp Shortcuts: To save time, look for pre-cooked, peeled, and deveined shrimp at the seafood counter. When dicing the vegetables, aim for a fine, uniform size—it makes for the perfect bite and ensures the mixture sits neatly in the cup. If you’re making the shrimp salad well ahead, wait to add the avocado until the last minute to prevent browning.

Building Your Effortless NYE Spread

The beauty of this menu is its flexibility. Want a full cocktail party feast? Make all three! Short on time? The pinwheels are your ultimate make-ahead champion. For a gorgeous presentation, think in terms of height and variety: use cake stands for the pinwheels, a rustic board for the oozing brie, and a simple slate or platter for the shrimp cups. Fill in the gaps with store-bought staples you love—a bowl of marinated olives, some high-quality charcuterie, and a big bowl of spiced nuts. Remember, the goal is to celebrate, not to be chained to the kitchen. With these easy New Year’s Eve appetizers in your repertoire, you’ll have more time for sparklers, laughter, and toasting to the beautiful year ahead. You’ve got this, and it’s going to be delicious.

Easy New Year’s Eve Appetizer Trio: Smoked Salmon Pinwheels, Hot Honey Baked Brie, and Confetti Shrimp Cups

This elegant yet effortless trio of appetizers is perfect for a New Year’s Eve celebration. It features make-ahead Everything Bagel Smoked Salmon Pinwheels, a warm and gooey Hot Honey & Walnut Baked Brie, and vibrant Confetti Shrimp Cocktail Cups in phyllo shells. Designed for maximum flavor with minimal last-minute fuss, this spread ensures you can enjoy your own party.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 8

Course: Appetizer, Snack

Cuisine: American, Fusion

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• For the Everything Bagel Smoked Salmon Pinwheels: 1 8-ounce
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon lemon zest
• 4 large flour tortillas burrito-size
• 1/2 cup Everything Bagel seasoning
• 8 ounces thinly sliced cold-smoked salmon
• 2 cups fresh baby spinach or arugula
• For the Hot Honey & Walnut Baked Brie: 1 8-ounce
• 1/3 cup walnuts, roughly chopped
• 3 tablespoons honey
• 1/2 teaspoon red pepper flakes
• 1 tablespoon unsalted butter
• 1 sprig fresh rosemary
• Crackers, sliced baguette, or apple slices for serving
• For the Confetti Shrimp Cocktail Cups: 1 pound medium cooked shrimp, tails removed, chopped
• 1/2 cup chili sauce like Heinz
• 2 tablespoons prepared horseradish
• 1 tablespoon fresh lemon juice
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced cucumber
• 2 tablespoons finely diced red onion
• 1 avocado, finely diced
• Salt and freshly cracked black pepper to taste
• 30-40 store-bought phyllo cups or mini fillo shells
• Fresh parsley or dill for garnish

Equipment

• Cutting board
• Sharp knife
• Serrated knife
• Medium mixing bowls
• Small skillet
• Whisk
• Spatula
• Measuring cups and spoons
• Small oven-safe dish or baking sheet
• Parchment paper
• Plastic wrap
• Serving platters

Method

 

1. For the Pinwheels: In a bowl, mix softened cream cheese, dill, chives, and lemon zest until smooth.
2. Lay a tortilla flat. Spread a quarter of the cream cheese mixture evenly to the edges.
3. Sprinkle generously with Everything Bagel seasoning.
4. Layer with smoked salmon slices and scatter spinach leaves over the salmon.
5. Tightly roll the tortilla into a log. Repeat with remaining tortillas.
6. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
7. Before serving, unwrap and use a sharp serrated knife to slice into 1-inch pieces.
8. For the Baked Brie: Preheat oven to 350°F (175°C). Place brie in an oven-safe dish or on a parchment-lined sheet. Lightly score the top rind in a cross-hatch pattern.
9. In a small skillet over medium heat, melt butter. Add walnuts and toast for 3-4 minutes until fragrant.
10. Add honey, red pepper flakes, and rosemary leaves. Stir and cook for 1 minute until bubbly.
11. Pour the hot honey walnut mixture over the scored brie.
12. Bake for 12-15 minutes, until the cheese is soft and gooey to the touch.
13. Serve immediately with crackers, baguette, or apple slices.
14. For the Shrimp Cups: In a large bowl, whisk together chili sauce, horseradish, and lemon juice.
15. Add chopped shrimp, diced bell pepper, cucumber, red onion, and avocado. Gently fold until coated.
16. Season with salt and pepper. Cover and refrigerate for at least 30 minutes.
17. Just before serving, spoon the shrimp mixture into each phyllo cup.
18. Arrange on a platter and garnish with fresh herbs.

Notes

Make-Ahead Tips: Pinwheel logs can be made and refrigerated up to a day ahead. Shrimp salad (without avocado) can be made 4-6 hours ahead; add avocado just before filling cups. The baked brie is best served immediately. Storage: Leftover pinwheels keep for 1 day. Shrimp mixture is best eaten the same day. Variations: For the pinwheels, use flavored tortillas or swap salmon for ham. For the brie, use pecans or almonds. For the shrimp cups, add a dash of hot sauce or use mango instead of cucumber. Ensure cream cheese is fully softened to prevent tortillas from cracking. To prevent avocado browning, toss it with a little lemon juice before adding to the shrimp salad.