Photos by Jamie Plain

Spring is prime time for celebrating: engagements, showers, and all the in-between gatherings that lead up to the big day. It’s the season of open doors, clinking glasses, and tables meant for grazing rather than sitting still.

These finger foods are designed for exactly that kind of party: easy to pick up, easy to share, and just elevated enough to feel special. Perfect for spring celebrations where the goal is good company, low effort, and snacks that quietly do their job while the real focus stays on the people being celebrated.

Asparagus & Brie Puff Pastry Bites

Serves: about 24 pieces

Prep Time: 15 minutes

Bake Time: 18–22 minutes

Ingredients

1 sheet frozen puff pastry, thawed

1 bunch asparagus, trimmed

3–4 oz prosciutto, thinly sliced

4–5 oz brie cheese, rind removed and sliced

1 egg

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. You can optionally blanch your asparagus (based on your preference). If you choose to, boil the asparagus for three minutes before shocking them in ice water.

2. Unfold the puff pastry on a lightly floured surface and cut into 6 equal rectangles.

3. Place a strip of prosciutto on each pastry rectangle, followed by 3 asparagus spears. Add a small piece of brie on top.

4. Fold the pastry around the filling, pressing gently to seal. 

5. Whisk the egg with water to make an egg wash. Brush lightly over each pastry.

6. Bake for 18–22 minutes, or until puffed and deeply golden. Let cool slightly before serving.

Prosecco Grapes

Serves: about 6–8

Prep Time: 10 minutes

Chill Time: at least 1 hour

Ingredients

1 lb green seedless grapes

1 cup prosecco

½ cup granulated sugar

Instructions

1. Wash and thoroughly dry the grapes. Transfer to a medium bowl.

2. Pour the prosecco over the grapes, cover, and refrigerate for at least 1 hour (or up to overnight).

3. Drain the grapes well, then toss them in the sugar until evenly coated.

4. Transfer to a serving bowl and return to the refrigerator until ready to serve.

Lemon Lavender Shortbread

Makes: about 24 cookies

Prep Time: 15 minutes

Bake Time: 12–15 minutes

Ingredients

1 cup (2 sticks) unsalted butter, softened

½ cup granulated sugar

2 cups all-purpose flour

1 tablespoon lemon zest

1 teaspoon dried culinary lavender

¼ teaspoon salt

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a small bowl, lightly crush the lavender using your fingers or a mortar and pestle to release the flavor.

3. In a large bowl, cream together the butter and sugar until smooth. Mix in the lemon zest and crushed lavender.

4. Add the flour and salt and mix just until a soft dough forms. Do not overmix.

5. Roll dough out on a lightly floured surface to about ¼-inch thickness. Cut into desired shapes and transfer to the prepared baking sheet.

6. Bake for 12–15 minutes, until the edges are just beginning to turn golden.

7. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. OL