25 Easy Afternoon Tea Savory Bites: Recipes and Ideas

I’ll never forget the first time I hosted an afternoon tea party. I was nervous and excited, wanting everything to be perfect.

Growing up, my grandmother would host tea parties, and they were always magical. She had a knack for creating a delightful spread that balanced sweet and savory perfectly.

Inspired by her, I decided to try my hand at it. The highlight of the afternoon was the savory bites. They were a hit, and everyone couldn’t stop raving about them.

Since then, I’ve continued to experiment with different recipes and ideas, and I’m excited to share some of my favorites with you.

In this blog post, we’ll explore a variety of easy-to-make savory recipes and ideas that will elevate your afternoon tea to the next level.

Easy and Elegant Cucumber Canapés with Dilled Butter

These refreshing cucumber canapés are the epitome of simplicity and elegance.

• Ingredients:
  • 1 large, firm cucumber
  • 4 tablespoons softened butter
  • 1 tablespoon chopped fresh dill
  • Salt and pepper to taste
  • Sliced bread (white, wheat, or rye)
• Instructions:
  1. Thinly slice the cucumber using a mandoline or sharp knife.
  2. Whip up the dill butter by creaming together softened butter, chopped dill, salt, and pepper.
  3. Toast or lightly brown bread slices of your choice.
  4. Spread a thin layer of dill butter on each toast, followed by a cucumber slice.
  5. Enjoy the cool cucumber with the fragrant dill butter!

Fancy Finger Food: Mini Quiches for the Win

Mini quiches are delightful one-bite wonders, perfect for afternoon tea.

• Ingredients (makes 12 mini quiches):
  • 1 sheet frozen puff pastry, thawed
  • 4 eggs
  • 1/2 cup milk
  • 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
  • 1/4 cup diced vegetables (cooked ham, peppers, onions, or spinach)
  • Salt and pepper to taste
• Instructions:
  1. Preheat oven to 400°F (200°C). Grease a mini muffin tin.
  2. Unfold the puff pastry and cut into 12 squares. Gently press each square into the muffin tin wells.
  3. In a bowl, whisk together eggs, milk, cheese, salt, and pepper. Add your chosen diced vegetables.
  4. Pour the egg mixture evenly into the prepared pastry cups.
  5. Bake for 15-20 minutes, or until the quiche is golden brown and set.
  6. Let cool slightly before serving.

Dressed-Up Deviled Eggs: A Timeless Tea Treat

Deviled eggs are a classic party staple, but with a little creativity, they can be a sophisticated addition to your tea spread.

• Ingredients:
  • 6 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • Paprika or chopped chives for garnish (optional)
• Instructions:
  1. Peel the hard-boiled eggs and carefully slice them in half lengthwise.
  2. Scoop out the yolks and mash them with mayonnaise, Dijon mustard, salt, and pepper.
  3. Pipe the yolk mixture back into the egg whites using a piping bag or spoon.
  4. Garnish with paprika or chopped chives for an extra touch.

Savory Pinwheels (Great for Using Up Leftovers!)

These versatile pinwheels are perfect for using up leftover ingredients, making them a fantastic anti-waste option.

• Ingredients:
  • 1 sheet frozen puff pastry, thawed
  • 1/2 cup spreadable cheese (cream cheese, ricotta, or pesto)
  • 1/4 cup chopped fillings (cooked chicken, ham, sun-dried tomatoes, roasted vegetables)
  • Salt and pepper to taste
• Instructions:
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Unfold the puff pastry sheet and spread the chosen spreadable cheese evenly over the surface.
  3. Sprinkle your chopped fillings on top of the cheese layer. Season with salt and pepper.
  4. Tightly roll up the pastry dough from the long end, jelly-roll style.
  5. Slice the roll into 1-inch pinwheels. Arrange the pinwheels on the prepared baking sheet.
  6. Bake for 15-20 minutes, or until golden brown and puffed.
  7. Let cool slightly before serving.

Sweet and Savory Crostini Combinations

Crostini are simple toasted bread slices that can be dressed up with endless savory toppings. Here are a few ideas to inspire you:

• Ricotta cheese with fig jam and a honey drizzle
• Mashed avocado with crumbled feta cheese and a sprinkle of red pepper flakes
• Goat cheese with roasted grapes and a balsamic reduction
• Creamy brie cheese with sliced prosciutto and a drizzle of olive oil

Instructions:

1. Toast baguette slices or any bread of your choice.
2. Choose your desired topping combination and assemble on the toasted bread.

Mini Skewers for Easy Dipping

Mini skewers are a fun and interactive way to serve savory bites.

• Here are some ideas for skewer combinations:
  • Cherry tomatoes, mozzarella cheese balls, and fresh basil leaves with pesto dip
  • Cubes of salami, roasted red peppers, and bocconcini cheese with balsamic glaze
  • Grilled shrimp, pineapple chunks, and bell pepper pieces with a sweet chili sauce

Instructions:

1. Thread your chosen ingredients onto small skewers.
2. Serve with a dipping sauce of your choice.

Bite-Sized Bruschetta with Flavorful Toppings

Bruschetta is a classic Italian appetizer that can be easily adapted for afternoon tea. Here are a few ideas:

• Classic bruschetta with chopped tomatoes, garlic, fresh basil, and olive oil
• White bean and artichoke bruschetta with a lemon-herb drizzle
• Smoked salmon bruschetta with cream cheese and capers

Instructions:

1. Toast baguette slices.
2. Choose your desired topping and spread it on the toasted bread.

Crispy Chickpea Fritters:

Mash chickpeas with spices like cumin and coriander, form into small patties and pan-fry for a satisfying crunch.

Mini Portobello Pizzas:

Top halved portobello mushroom caps with a light tomato sauce, mozzarella cheese, and your favorite veggie toppings like roasted red peppers or zucchini. Bake until bubbly.

Stuffed Bell Peppers:

Roast colorful bell peppers and fill them with a creamy goat cheese mixture or a vibrant quinoa salad with chopped vegetables and herbs..

Meat Mavens:

Mini Beef Wellingtons: Wrap tenderloin pieces in puff pastry with a flavorful duxelles (mushroom paste) filling. Bake until golden brown.

Prosciutto-Wrapped Asparagus:

Spear tender asparagus stalks with a slice of prosciutto and bake or grill until the prosciutto is crispy.

Smoked Salmon Pinwheels: Spread cream cheese flavored with fresh dill on a sheet of puff pastry. Top with thinly sliced smoked salmon and roll up tightly. Slice and bake until golden brown.

Crispy Chickpea Fritters (makes 12 fritters):

• Ingredients:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon chickpea flour
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon chili powder (optional)
  • Salt and pepper to taste
  • Vegetable oil for frying
• Instructions:
  1. In a food processor, pulse together chickpeas, red onion, and cilantro until coarsely chopped.
  2. Add chickpea flour, cumin, coriander powder, chili powder (if using), salt, and pepper. Pulse a few times to combine.
  3. Form the mixture into 12 small patties.
  4. Heat a thin layer of vegetable oil in a large skillet over medium heat.
  5. Fry the fritters for 2-3 minutes per side, or until golden brown and crispy.
  6. Drain on paper towels and serve warm.

Mini Portobello Pizzas (makes 4 pizzas):

• Ingredients:
  • 4 large portobello mushrooms
  • 1/4 cup tomato sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup chopped roasted red peppers
  • 1/4 cup chopped zucchini (optional)
  • Fresh basil leaves, for garnish
  • Olive oil
• Instructions:
  1. Preheat oven to 400°F (200°C).
  2. Remove the stems from the portobello mushrooms and gently brush the caps with olive oil.
  3. Place the portobello caps on a baking sheet lined with parchment paper, gill-side up.
  4. Bake for 5-7 minutes, or until the mushrooms are softened slightly.
  5. Remove from the oven and flip the caps over. Spread a thin layer of tomato sauce on each.
  6. Top with shredded mozzarella cheese, roasted red peppers, and zucchini (if using).
  7. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  8. Garnish with fresh basil leaves before serving.

Sweet and Savory Crostini Combinations:

Goat Cheese with Roasted Grapes and Balsamic Reduction (makes 4 crostini):

• Ingredients:
  • 4 slices baguette bread
  • 4 ounces goat cheese
  • 1 cup red grapes
  • 1 tablespoon olive oil
  • 1/4 cup balsamic vinegar
  • Salt and pepper to taste
• Instructions:
  1. Preheat oven to 400°F (200°C).
  2. Toss grapes with olive oil and a pinch of salt. Spread on a baking sheet and roast for 15-20 minutes, or until slightly softened and blistered.
  3. While grapes are roasting, toast baguette slices until golden brown.
  4. In a small saucepan, bring balsamic vinegar to a simmer over medium heat. Reduce heat and simmer for 5-7 minutes, or until thickened slightly. Season with salt and pepper.
  5. Spread goat cheese on the toasted baguette slices. Top with roasted grapes and drizzle with balsamic reduction.

Stuffed Cherry Tomatoes with Caprese Filling (makes 12-15 bites):

• Ingredients:
  • 1 pint cherry tomatoes
  • 1/2 cup diced fresh mozzarella cheese
  • 1/4 cup chopped fresh basil leaves
  • 1 tablespoon olive oil
  • Salt and pepper to taste
• Instructions:
  1. Wash and dry the cherry tomatoes. Using a sharp knife, carefully halve the tomatoes horizontally.
  2. In a bowl, combine diced mozzarella cheese, chopped basil leaves, olive oil, salt, and pepper.
  3. Spoon the Caprese mixture into the hollowed-out cherry tomatoes.
  4. Arrange on a platter and serve chilled or at room temperature.

Global Adventures:

Mini Spanakopita Triangles (makes 12-15 triangles):

• Ingredients:
  • 1 sheet frozen phyllo dough, thawed
  • 1/2 cup chopped fresh spinach
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped red onion
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon olive oil
  • Salt and pepper to taste
• Instructions:
  1. Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
  2. In a large skillet, heat olive oil over medium heat. Add chopped red onion and cook until softened, about 5 minutes.
  3. Add chopped spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
  4. In a bowl, combine cooled spinach mixture, crumbled feta cheese, dill, salt, and pepper.
  5. Thaw phyllo dough according to package instructions. Brush a sheet of phyllo dough with melted butter.
  6. Place a spoonful of the spinach-feta mixture on one end of the phyllo dough sheet. Fold over into a triangle shape, continuing to brush with melted butter and fold triangles until the entire sheet is used. Repeat with remaining phyllo dough sheets and filling.
  7. Arrange triangles on the prepared baking sheet. Brush the tops with melted butter.
  8. Bake for 15-20 minutes, or until golden brown and flaky. Serve warm.

Mezze Marvels:

1. Mini Dolmades (makes 20-24 dolmades):

• Ingredients:
  • 1 cup grape leaves, brined (jarred or homemade)
  • 1/2 cup long-grain rice, rinsed
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1 tablespoon olive oil
  • 1 tablespoon chopped onion
  • 1/2 lemon, juiced
  • Salt and pepper to taste
• Instructions:
  1. In a bowl, combine rinsed rice, chopped parsley, mint, olive oil, onion, lemon juice, salt, and pepper. Mix well.
  2. Drain the grape leaves, rinsing them gently if necessary.
  3. Carefully separate the leaves and lay them flat on a work surface. Place a small spoonful of the rice mixture near the stem end of each leaf.
  4. Fold the sides of the leaf inwards, then roll up tightly from the stem end.
  5. Arrange the dolmades in a single layer in a pot or dutch oven.
  6. Cover with a plate or lid slightly smaller than the pot’s diameter. Weigh down the plate with a heavy object (like a jar filled with water) to keep the dolmades submerged while cooking.
  7. Add enough water to cover the dolmades by about 1 inch. Bring to a simmer over medium heat.
  8. Reduce heat, cover, and simmer for 30-40 minutes, or until the rice is cooked through and the grape leaves are tender.
  9. Let cool slightly before serving.

Cucumber Yogurt Dip with Pita Bread:

• Ingredients:
  • 1 cup plain Greek yogurt
  • 1/2 seedless cucumber, grated
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Pita bread, cut into wedges
• Instructions:
  1. In a bowl, whisk together Greek yogurt, grated cucumber, chopped mint, olive oil, minced garlic, salt, and pepper.
  2. Serve chilled with pita bread wedges for dipping.

Sweet and Savory Endings:

3. Mini Smoked Salmon Tea Sandwiches (makes 8-10 sandwiches):

• Ingredients:
  • 4 slices white bread, crusts removed
  • 4 ounces cream cheese, softened
  • 2 tablespoons chopped fresh dill
  • 3 ounces smoked salmon, thinly sliced
  • Fresh dill sprigs, for garnish (optional)
• Instructions:
  1. In a bowl, combine softened cream cheese and chopped fresh dill. Spread evenly over one side of each bread slice.
  2. Top with smoked salmon slices.
  3. Cut each bread slice into finger sandwiches or desired shapes. Garnish with fresh dill sprigs (optional).

Dark Chocolate & Fig Skewers (makes 12-15 skewers):

• Ingredients:
  • 12-15 skewers
  • 4 ounces dark chocolate (60% cacao or higher), cut into squares
  • 4 ounces dried figs, cut into quarters
• Instructions:
  1. Thread dark chocolate squares and dried fig quarters alternately onto skewers.

Mini Scones with Savory Toppings (makes 12 scones):

• Ingredients:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup buttermilk
  • 1 egg yolk
  • Savory toppings (choose your favorites):
    • Grated cheddar cheese
    • Crumbled feta cheese
    • Chopped fresh herbs (parsley, chives, thyme)
    • Sliced olives
    • Sun-dried tomatoes (chopped)
• Instructions:
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together buttermilk and egg yolk.
  5. Gradually add the wet ingredients to the dry ingredients, mixing just until a dough forms. Be careful not to overmix.
  6. Gently fold in your chosen savory toppings.
  7. Turn the dough out onto a lightly floured surface and knead a few times just to bring it together.
  8. Pat or roll out the dough to a thickness of about 1/2 inch.
  9. Use a round cookie cutter (or a glass) to cut out scones.
  10. Place the scones on the prepared baking sheet, leaving space between them for expansion.
  11. Brush the tops of the scones with a little milk or buttermilk (optional).
  12. Bake for 12-15 minutes, or until golden brown.
  13. Let cool slightly on a wire rack before serving.

Mini Goat Cheese and Caramelized Onion Tartlets (makes 12-15 tartlets):

These savory tartlets offer a delightful combination of sweet and savory flavors.

• Ingredients:
  • 1 sheet frozen puff pastry, thawed
  • 4 ounces goat cheese, crumbled
  • 1 tablespoon olive oil
  • 1 medium onion, thinly sliced
  • 1/4 cup brown sugar
  • 1/4 cup balsamic vinegar
  • Fresh thyme sprigs, for garnish (optional)
• Instructions:
  1. Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin.
  2. Unfold the puff pastry sheet and cut into squares or circles depending on your mini muffin tin size. Gently press each pastry square into the muffin tin wells.
  3. In a large skillet, heat olive oil over medium heat. Add sliced onions and cook for 15-20 minutes, stirring occasionally, until softened and caramelized.
  4. Stir in brown sugar and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Cook for an additional 2-3 minutes, until the balsamic vinegar thickens slightly.
  5. Spread a spoonful of crumbled goat cheese into each prepared pastry cup. Top with caramelized onions.
  6. Bake for 15-20 minutes, or until the pastry is golden brown and the goat cheese is softened.
  7. Let cool slightly before serving. Garnish with fresh thyme sprigs (optional).

Mini Ham and Mustard Croissants (makes 8-10 croissants):

These bite-sized croissants are filled with classic ham and mustard flavor, perfect for a light and savory treat.

• Ingredients:
  • 1 package refrigerated crescent roll dough
  • 4 ounces thinly sliced ham, cut into small pieces
  • 2 tablespoons Dijon mustard
  • 1 egg yolk, beaten with 1 tablespoon milk (for egg wash)
• Instructions:
  1. Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
  2. Unroll the crescent roll dough sheet and separate the triangles. Spread a thin layer of Dijon mustard on each triangle.
  3. Top with thinly sliced ham pieces.
  4. Roll up the crescent dough triangles from the wide end towards the pointed end, forming croissants.
  5. Brush the tops of the croissants with egg wash.
  6. Bake for 12-15 minutes, or until golden brown and flaky.
  7. Let cool slightly before serving.

3. Smoked Salmon and Cream Cheese Pinwheels with Capers (makes 12-15 pinwheels):

These pinwheels are a beautiful and elegant finger food bursting with flavor.

• Ingredients:
  • 1 sheet frozen puff pastry, thawed
  • 4 ounces cream cheese, softened
  • 3 ounces thinly sliced smoked salmon
  • 2 tablespoons chopped fresh dill (optional)
  • 2 tablespoons capers, drained
• Instructions:
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Unfold the puff pastry sheet and spread a thin layer of softened cream cheese over the entire surface.
  3. Sprinkle chopped fresh dill (if using) over the cream cheese layer.
  4. Top with thinly sliced smoked salmon, leaving a small border at the edge.
  5. Carefully roll up the puff pastry dough tightly from the long end, jelly-roll style.
  6. Slice the roll into 1-inch pinwheels. Arrange the pinwheels on the prepared baking sheet.
  7. Bake for 15-20 minutes, or until golden brown and puffed.
  8. Top with drained capers before serving.

With these 25 delightful savory afternoon tea bites at your fingertips, you’re well on your way to hosting a memorable and delicious gathering.

From vegetarian delights to meaty marvels and globally inspired flavors, this collection offers a variety of options to tantalize your guests’ taste buds. Remember, presentation is key!

Arrange your bites on a platter with colorful garnishes and pair them with your favorite teas for a truly delightful afternoon tea experience. So, fire up your oven, unleash your creativity, and enjoy the company of loved ones with these delicious treats!