12 Classic Derby Day Finger Foods for Elegant Gatherings

Written by Sandra P. Hays in Dessert

You’re planning a refined Derby Day gathering and want finger foods that feel both classic and effortless. These 12 Classic Derby Day Finger Foods for Elegant Gatherings bring Southern charm, bold bourbon notes, and pretty plating to your party table.

You’ll find easy-to-follow recipes for everything from pimento cheese tea sandwiches to bourbon-glazed meatballs and mint-forward sweets. Each recipe includes exact ingredients, clear instructions, and tips for serving and storing. The collection of Derby Day Finger Foods for Elegant Gatherings is ideal if you want elegant bites that travel well across cocktail plates.

Whether you’re hosting a mint julep hour or a full afternoon of racing, these recipes help you build a cohesive menu. Expect savory, sweet, crunchy, and creamy textures. Save and pin your favorites; you’ll be back to these Southern hors d’oeuvre time and again.

1. Derby Day Finger Foods for Elegant Gatherings: Classic Pimento Cheese Tea Sandwiches

These pimento cheese tea sandwiches are a Southern staple that tastes like home. Creamy, tangy, and slightly sharp from cheddar, they spread easily on soft bread. They’re bite-size, perfect for Derby Day finger foods for elegant gatherings, and easy to make ahead. You’ll love the bright color and savory bite. The aroma of sharp cheese and mayo is irresistible.

Prep: 15 mins | Chill: 30 mins | Serves: 12 small sandwiches

Ingredients

  • 8 oz sharp cheddar cheese, finely grated
  • 4 oz cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 1/4 cup roasted red pimentos, drained and chopped
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 2 tbsp finely chopped green onions
  • Salt and freshly ground black pepper, to taste
  • 12 slices white sandwich bread, crusts removed
  • 2 tbsp softened butter, for spreading

(Derby appetizers, Southern tea sandwiches)

Instructions

  1. In a large bowl, beat cream cheese until smooth with a hand mixer.
  2. Add mayonnaise, Dijon, and Worcestershire. Mix until combined.
  3. Fold in grated cheddar, chopped pimentos, green onions, smoked paprika, and cayenne.
  4. Season with salt and pepper. Taste and adjust spices.
  5. Cover and chill the spread for 30 minutes to let flavors meld.
  6. Lightly butter one side of each bread slice. Spread 2 tbsp of pimento cheese on the unbuttered side.
  7. Top with another slice, buttered side out. Press gently and trim into 4 small squares or triangles.
  8. Refrigerate sandwiches on a tray for 10 minutes before serving so they hold shape.
  9. Check spread—should be creamy with visible pimento flecks. If too thick, stir in 1 tsp milk.

How to Serve It

Serve on a tiered tray or linen-lined tray. Garnish with extra chives and tiny pimento pieces. Pair with mint juleps or a sparkling white wine. Store in an airtight container in the fridge for 2 days. Make the spread a day ahead; assemble sandwiches the morning of your event.

2. Mini Hot Browns on Toast Points

These mini Hot Browns capture Louisville’s famous dish in bite-size form. Rich Mornay sauce and tender turkey meet salty ham and crisp bacon. They’re a luxe choice among Derby Day finger foods for elegant gatherings, offering warm, comforting flavors in one bite. Guests love the creamy texture and crunchy bacon topping. The cheese aroma invites everyone to the table.

Prep: 20 mins | Cook: 12 mins | Serves: 24 bites

Ingredients

  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup grated Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp nutmeg
  • Salt and white pepper, to taste
  • 24 small toast points (from baguette slices)
  • 2 cups cooked turkey, shredded
  • 12 slices country ham or ham, halved
  • 8 slices bacon, cooked crisp and crumbled
  • 2 tbsp chopped fresh parsley
  • Lemon wedges, for serving

(Great for Southern hors d’oeuvre, warm appetizers)

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Make Mornay: melt butter in a saucepan over medium heat.
  3. Whisk in flour and cook 1–2 minutes until pale and nutty.
  4. Gradually whisk in warmed milk until smooth and slightly thick.
  5. Stir in Gruyère and Parmesan until melted. Season with nutmeg, salt, and white pepper.
  6. Arrange toast points on the baking sheet. Top each with shredded turkey and half a slice of ham.
  7. Spoon 2 tbsp Mornay sauce over each toast point.
  8. Bake 8–10 minutes until edges are golden and sauce bubbles.
  9. Broil 1–2 minutes if needed for browning—watch closely to avoid burning.
  10. Top with crumbled bacon and parsley. Serve immediately with lemon wedges.

How to Serve It

Serve hot on a wooden board or heated tray. Garnish with chopped parsley and extra grated cheese. Pair with a crisp white or Champagne. Make Mornay sauce a day ahead, reheat gently and stir before assembling. Leftovers keep 1 day refrigerated; rewarm under a broiler.

3. Bourbon-Glazed Cocktail Meatballs

Sweet, tangy, and with a hint of bourbon warmth, these meatballs are party-ready. The glaze clings to each bite for a sticky finish. They’re a top pick for Derby Day finger foods for elegant gatherings because they pair well with cocktails. You’ll notice caramelized edges and a savory, juicy interior. They smell of brown sugar and bourbon on the stove.

Prep: 20 mins | Cook: 25 mins | Makes: 36 meatballs

Ingredients

  • 1 lb ground beef (80/20)
  • 1/2 lb ground pork
  • 1/2 cup plain panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg, room temperature
  • 2 tbsp finely minced onion
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil (for searing)
  • For the glaze:
  • 1/2 cup bourbon
  • 1/2 cup brown sugar, packed
  • 1/4 cup ketchup
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tsp Worcestershire sauce
  • 1 tsp cornstarch mixed with 1 tbsp cold water

(Related keywords: bourbon appetizers, cocktail meatballs)

Instructions

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
  2. Soak panko in milk for 5 minutes.
  3. In a bowl, combine soaked panko, egg, onion, Dijon, salt, pepper, beef, and pork. Mix gently.
  4. Roll into 1-inch meatballs and place on the baking sheet.
  5. Bake 12–15 minutes until internal temp reaches 160°F (71°C) and edges are golden.
  6. While baking, make glaze: simmer bourbon, brown sugar, ketchup, vinegar, soy sauce, and Worcestershire for 8–10 minutes until slightly reduced.
  7. Stir in cornstarch slurry and cook 1–2 minutes until thickened.
  8. Heat olive oil in a skillet over medium-high heat. Brown meatballs quickly on all sides for 2–3 minutes for caramelization.
  9. Toss browned meatballs in glaze until evenly coated.
  10. Keep warm and serve once glaze is sticky and shiny.

How to Serve It

Serve in a shallow bowl with cocktail forks or skewers. Garnish with sliced green onions and sesame seeds. Pair with bourbon cocktails or a dark ale. Store leftover meatballs and glaze separately in the fridge for 3 days. Reheat gently in a saucepan, adding a splash of water if glaze is too thick.

4. Smoked Salmon Biscuit Bites with Dill Cream

Buttery mini biscuits topped with silky smoked salmon and herb cream feel celebratory and light. The dill cream brightens the smoky fish, creating a balanced bite. They’re elegant additions to Derby Day finger foods for elegant gatherings and great for brunch-style events. You’ll notice flaky biscuit layers and a mildly tangy finish. They smell of butter and lemon.

Prep: 25 mins | Bake: 12 mins | Makes: 24 bites

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 6 tbsp cold unsalted butter, cubed
  • 3/4 cup whole milk, cold
  • For topping:
  • 8 oz smoked salmon, thinly sliced
  • 1/2 cup sour cream
  • 1/4 cup cream cheese, softened
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp lemon juice
  • 1 tbsp capers, drained and chopped
  • Freshly ground black pepper
  • 1 tbsp melted butter, for brushing

(Related keywords: smoked salmon appetizers, biscuit bites)

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet.
  2. Whisk flour, baking powder, sugar, and salt in a bowl.
  3. Cut in cold butter with a pastry cutter until pea-sized crumbs form.
  4. Stir in cold milk until dough just comes together.
  5. Pat dough to 1-inch thickness and cut 24 rounds with a 2-inch cutter.
  6. Place on baking sheet, brush with melted butter, and bake 10–12 minutes until golden.
  7. While biscuits bake, whisk sour cream, cream cheese, dill, lemon juice, and capers until smooth. Season with black pepper.
  8. Split biscuits and let cool 5 minutes.
  9. Pipe or spoon 1 tsp dill cream onto each bottom half, top with a small folded slice of smoked salmon.
  10. Garnish with extra dill and a light squeeze of lemon if desired.

How to Serve It

Arrange on a slate board with lemon wedges. Garnish with capers and dill sprigs. Pair with sparkling wine or a light white. Make biscuits the morning of; prepare dill cream up to 1 day ahead. Store salmon bites in the fridge for 24 hours; add dill cream just before serving.

5. Deviled Eggs with Crispy Prosciutto and Chives

Classic deviled eggs get a savory upgrade from crispy prosciutto and fresh chives. The filling is creamy with tang and a hint of mustard. They’re perfect for Derby Day finger foods for elegant gatherings because they’re familiar and dressed up. You’ll taste rich yolk, bite-sized crunch, and a salty finish. The aroma is savory and inviting.

Prep: 15 mins | Chill: 30 mins | Yields: 24 deviled halves

Ingredients

  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 tbsp finely chopped chives, plus more for garnish
  • 6 slices prosciutto
  • 1/4 tsp smoked paprika, plus more for garnish
  • 1 tsp honey (optional, for balance)
  • 1 tbsp olive oil (for crisping prosciutto)

(Related keywords: deviled eggs recipe, elegant appetizers)

Instructions

  1. Place eggs in a single layer in a pot and cover with cold water by 1 inch.
  2. Bring to a boil, then cover, remove from heat, and let sit 10 minutes.
  3. Transfer eggs to ice water for 5 minutes; peel and halve lengthwise.
  4. Scoop yolks into a bowl and mash with mayonnaise, Dijon, vinegar, salt, pepper, chives, and honey if using. Mix until smooth.
  5. Crisp prosciutto: heat olive oil in a skillet and fry prosciutto 1–2 minutes per side until crisp. Drain on paper towels and crumble.
  6. Pipe yolk mixture into egg whites using a star tip or spoon.
  7. Sprinkle with smoked paprika, crumble prosciutto on top, and add extra chives.
  8. Chill 30 minutes to let flavors marry.

How to Serve It

Serve on a chilled platter with microgreens for color. Add a sprinkle of extra chives and a few capers if you like. Pair with rosé or a light lager. Make deviled eggs up to 1 day ahead and store covered in the fridge; add prosciutto just before serving to keep it crisp.

6. Pecan-Bourbon Tartlets with Whipped Mascarpone

Tiny pecan-bourbon tartlets deliver classic Southern dessert flavors in a neat bite. The filling is caramelized and nutty with a gentle bourbon note. They fit Derby Day finger foods for elegant gatherings because they’re portable and richly flavored. You’ll sense caramel aroma and toasted pecans. Each bite is crisp shell and gooey center.

Prep: 30 mins | Bake: 20 mins | Makes: 24 tartlets

Ingredients

  • For crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 tsp salt
  • 9 tbsp cold unsalted butter, cubed
  • 1 large egg yolk, cold
  • 2 tbsp ice water (as needed)
  • For filling:
  • 3/4 cup light brown sugar, packed
  • 1/2 cup dark corn syrup
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 2 tbsp bourbon
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 1 1/2 cups chopped pecans, toasted
  • For topping:
  • 1/2 cup mascarpone
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

(Related keywords: bourbon pecan tartlets, Southern desserts)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a mini muffin pan or line with tartlet liners.
  2. Make crust: pulse flour, powdered sugar, and salt in a food processor. Add cold butter until mixture resembles coarse crumbs.
  3. Add egg yolk and ice water until dough holds when pinched. Do not overwork.
  4. Press 1 tbsp dough into each tartlet cup, creating even shells. Chill 10 minutes.
  5. Bake shells 10–12 minutes until set and lightly golden. Let cool slightly.
  6. Reduce oven to 325°F (160°C). Toast pecans 5–7 minutes until fragrant.
  7. Whisk brown sugar, corn syrup, melted butter, eggs, bourbon, vanilla, and salt until smooth.
  8. Stir in toasted pecans. Spoon filling into cooled shells about 3/4 full.
  9. Bake 15–18 minutes until filling is set but slightly jiggly in center.
  10. Cool 30 minutes in the pan, then remove and cool completely.
  11. Beat mascarpone, powdered sugar, and vanilla until smooth. Top each tartlet with 1/2 tsp mascarpone just before serving.

How to Serve It

Place on a dessert tray with small forks. Garnish with a pecan half or a light dusting of powdered sugar. Pair with coffee or a sweet sherry. Make tartlets one day ahead and refrigerate; add mascarpone topping right before serving. Store in fridge for 3 days.

7. Fried Chicken and Honey Mustard Sliders

Crispy fried chicken in a mini slider is comfort and charm combined. The honey mustard adds sweet-tangy contrast to the crunchy coating. They’re hearty picks among Derby Day finger foods for elegant gatherings and beloved by all ages. Expect a crunch, juicy center, and warm honey aroma. They’re easy to hold and even easier to enjoy.

Prep: 20 mins | Fry: 12 mins | Makes: 12 sliders

Ingredients

  • 1 lb boneless chicken thighs, cut into 12 pieces
  • 1 cup buttermilk
  • 1 tsp hot sauce
  • 1 1/4 cups all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • Vegetable oil for frying (about 2 inches deep)
  • For honey mustard:
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 tbsp mayonnaise
  • 1 tbsp apple cider vinegar
  • For assembly:
  • 12 mini brioche buns, toasted
  • 12 small lettuce leaves
  • Pickles, optional

(Related keywords: fried chicken sliders, party sliders)

Instructions

  1. Marinate chicken in buttermilk and hot sauce for 15–30 minutes.
  2. Combine flour, paprika, garlic powder, onion powder, salt, and pepper in a shallow dish.
  3. Heat oil in a deep skillet to 350°F (175°C).
  4. Dredge each chicken piece in flour, shake off excess, then fry in batches 3–4 minutes per side until golden and internal temp is 165°F (74°C).
  5. Drain on a wire rack set over a sheet pan to keep crisp.
  6. Whisk honey mustard ingredients until smooth.
  7. Assemble sliders: spread 1 tsp honey mustard on each bun bottom, add lettuce, fried chicken, pickles if using, and top bun.
  8. Keep sliders warm in a low oven (200°F / 95°C) for up to 20 minutes if serving buffet-style.

How to Serve It

Serve on a wooden plank with extra honey mustard in ramekins. Garnish with pickle chips and fresh herbs. Pair with cold beer or iced tea. For make-ahead, fry chicken earlier and re-crisp in a 400°F (200°C) oven for 5 minutes. Store cooked chicken 2 days refrigerated.

8. Fig, Goat Cheese & Honey Crostini with Thyme

Sweet figs and tangy goat cheese pair beautifully on crisp crostini. A honey drizzle and thyme finish bring floral notes. These bites look elegant among Derby Day finger foods for elegant gatherings. You’ll taste creamy cheese, sweet fig, and crunchy toast. They offer a pretty, fragrant addition to a grazing board.

Prep: 10 mins | Bake: 8 mins | Makes: 24 crostini

Ingredients

  • 1 baguette, sliced into 24 thin rounds
  • 3 tbsp olive oil
  • 8 oz fresh goat cheese, softened
  • 2 tbsp cream cheese, softened
  • 2 tbsp honey, plus extra for drizzling
  • 8 fresh figs, thinly sliced
  • 2 tsp fresh lemon zest
  • 2 tbsp chopped toasted walnuts (optional)
  • Fresh thyme leaves for garnish
  • Salt and black pepper, to taste

(Related keywords: crostini appetizers, fig and goat cheese)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Brush baguette slices with olive oil and place on a baking sheet.
  3. Bake 6–8 minutes until golden and crisp. Cool slightly.
  4. Mix goat cheese, cream cheese, honey, and lemon zest until creamy. Season with a pinch of salt and pepper.
  5. Spread 1 tsp cheese mixture on each crostini.
  6. Top with a slice of fig and a small sprinkle of toasted walnuts, if using.
  7. Drizzle lightly with honey and add thyme leaves.
  8. Serve within 1 hour of assembly to keep crostini crisp.

How to Serve It

Arrange on a white platter and garnish with extra thyme sprigs. Pair with a light rosé, Prosecco, or dry cider. Make cheese mixture a day ahead and toast baguette slices 2 hours before serving. Store assembled crostini up to 2 hours to prevent sogginess.

9. Mini Shrimp Cocktail Shooters with Spicy Remoulade

These mini shrimp cocktail shooters are a refined nod to a classic. Spicy remoulade brings heat, while chilled shrimp add a sweet, briny bite. They work well among Derby Day finger foods for elegant gatherings and are great for a standing cocktail hour. You’ll taste zesty, creamy remoulade and tender shrimp. They smell of citrus and sea.

Prep: 15 mins | Chill: 15 mins | Makes: 12 shooters

Ingredients

  • 1 lb large shrimp, peeled and deveined (tails on)
  • 1 lemon, halved
  • 1/2 tsp Old Bay seasoning
  • Ice for chilling
  • For remoulade:
  • 1/2 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp Dijon mustard
  • 1 tbsp sweet pickle relish
  • 1 tbsp hot sauce (adjust)
  • 1 tsp Worcestershire sauce
  • 1 tsp paprika
  • 1 tbsp chopped parsley
  • Salt and pepper, to taste
  • 12 small shooter glasses or small clear cups

(Related keywords: shrimp cocktail shooters, remoulade sauce)

Instructions

  1. Bring a pot of salted water to a boil with lemon halves and Old Bay.
  2. Add shrimp and cook 2–3 minutes until opaque and curled. Do not overcook.
  3. Immediately transfer shrimp to an ice bath to stop cooking. Drain and chill.
  4. Whisk remoulade ingredients until smooth. Adjust heat to taste.
  5. Spoon 1–2 tbsp remoulade into each shooter glass.
  6. Place one chilled shrimp per glass, hanging the tail on the rim.
  7. Garnish with a small sprig of parsley and a lemon wedge.
  8. Keep chilled until serving; do not leave at room temp for more than 1 hour.

How to Serve It

Serve in clear shooters on a chilled tray with crushed ice. Pair with crisp Champagne or a citrusy cocktail. Make remoulade a day ahead; cook shrimp the same day. Store shrimp and remoulade separately in the fridge for 24 hours.

10. Derby Day Finger Foods for Elegant Gatherings: Mint Julep Shortbread Cookies

These mint julep shortbread cookies capture the julep’s minty freshness with a buttery crumb. The shortbread is tender and breaks with a clean bite. They’re whimsical Derby Day finger foods for elegant gatherings and make a pretty edible nod to the classic cocktail. Expect bright mint aroma and rich buttery taste. They melt slightly on the tongue.

Prep: 15 mins | Bake: 12 mins | Makes: 30 cookies

Ingredients

  • 1 cup unsalted butter, room temperature
  • 3/4 cup powdered sugar, plus extra for dusting
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp finely chopped fresh mint leaves
  • 1 tsp finely grated lemon zest
  • 2 1/4 cups all-purpose flour
  • 1 tbsp cornstarch
  • Optional glaze:
  • 1/2 cup powdered sugar
  • 1–2 tbsp milk
  • 1 tsp finely chopped mint

(Related keywords: mint julep cookies, mint shortbread)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets.
  2. Beat butter and 3/4 cup powdered sugar until pale and fluffy.
  3. Mix in vanilla, mint, and lemon zest.
  4. Sift in flour, cornstarch, and salt. Mix until just combined.
  5. Roll dough to 1/4-inch thickness and cut into desired shapes.
  6. Place cookies 1 inch apart and bake 10–12 minutes until edges are just turning golden.
  7. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
  8. If glazing, whisk powdered sugar, milk, and mint until smooth. Drizzle and let set 20 minutes.
  9. Dust with powdered sugar just before serving.

How to Serve It

Arrange on a dessert platter with fresh mint sprigs and a julep cup for display. Pair with mint juleps or iced tea. Make cookies up to 3 days ahead and store in an airtight tin. Add glaze the morning of the event.

11. Derby Day Finger Foods for Elegant Gatherings: Cheddar-Chive Puff Pastry Twists

Flaky puff pastry twisted with sharp cheddar and chives creates a savory, crispy snack. The layers puff and brown beautifully, delivering crunchy, cheesy bites. They’re a sophisticated pick among Derby Day finger foods for elegant gatherings and pair well with cocktails. You’ll notice buttery pastry and strong cheddar flavor. The scent of baked pastry fills the room.

Prep: 15 mins | Bake: 15–18 mins | Yields: 24 twists

Ingredients

  • 1 sheet frozen puff pastry, thawed (approx 8 oz)
  • 1 cup sharp cheddar cheese, grated
  • 2 tbsp finely chopped chives
  • 1 egg, beaten (egg wash)
  • 1 tsp Dijon mustard
  • 1/4 tsp smoked paprika
  • Salt and black pepper, to taste
  • 1 tbsp sesame seeds (optional)
  • Flour for dusting

(Related keywords: puff pastry twists, savory pastry appetizers)

Instructions

  1. Preheat oven to 400°F (200°C) and line baking sheets.
  2. Lightly dust work surface and roll puff pastry to 10×10 inches.
  3. Brush pastry with Dijon mustard.
  4. Sprinkle grated cheddar evenly, then add chives, smoked paprika, salt, and pepper.
  5. Fold pastry in half and press lightly to seal.
  6. Cut into 24 strips and twist each strip several times. Place on prepared sheets.
  7. Brush with egg wash and sprinkle with sesame seeds if using.
  8. Bake 15–18 minutes until puffed and golden brown.
  9. Cool 5 minutes on sheet, then transfer to rack.

How to Serve It

Serve warm on a slate board, garnished with extra chives. Pair with a dry cider or sparkling wine. Make twists the morning of and reheat briefly in a 350°F (175°C) oven for 3–4 minutes if needed. Store leftovers in an airtight container for 2 days; reheat before serving.

12. Bourbon Bacon Jam Crostini with Blue Cheese

Savory-sweet bourbon bacon jam on crisp crostini gets a tangy lift from blue cheese. The jam is deeply caramelized with a warm bourbon finish. These crostini make memorable Derby Day finger foods for elegant gatherings. They’re smoky, sweet, and slightly sharp. The kitchen fills with scents of caramelized onion and bacon.

Prep: 20 mins | Cook: 40 mins | Makes: 24 crostini

Ingredients

  • 8 slices bacon, chopped
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup brown sugar, packed
  • 1/4 cup balsamic vinegar
  • 1/4 cup bourbon
  • 1 tbsp Dijon mustard
  • 1/2 tsp chili flakes (optional)
  • Salt and black pepper, to taste
  • 1 baguette, sliced and toasted
  • 4 oz blue cheese, crumbled
  • Fresh thyme for garnish

(Related keywords: bacon jam crostini, bourbon appetizers)

Instructions

  1. In a skillet over medium, cook bacon until crisp. Remove bacon and reserve 2 tbsp fat; drain remainder.
  2. Add onion to reserved fat and cook 10–12 minutes until deep golden and caramelized.
  3. Stir in garlic and cook 1 minute until fragrant.
  4. Add brown sugar, balsamic, bourbon, and Dijon. Simmer 10–15 minutes until thick and jammy.
  5. Return bacon to the pan, season with chili flakes, salt, and pepper. Simmer 5 minutes more.
  6. Remove from heat and cool slightly. Jam should be thick and spoonable.
  7. Spoon 1 tsp jam onto each toasted baguette slice and top with crumbled blue cheese.
  8. Garnish with thyme and serve warm or at room temperature.

How to Serve It

Arrange crostini on a dark wooden board to contrast the jam. Pair with full-bodied red wine or bourbon cocktails. Jam keeps in the fridge for 1 week; reheat gently before serving. Make jam 2–3 days ahead to deepen flavor.

You’ve got a full menu of 12 Classic Derby Day Finger Foods for Elegant Gatherings that balance sweet, savory, crunchy, and creamy. The collection includes chilled shooters, warm bites, sweet tartlets, and minty cookies—so you can mix and match for a memorable table. Try a few recipes this weekend, pin the ones you love, and share them with friends who’ll admire the thoughtful menu.

Which recipe are you excited to make first? Share a photo when you do, and pass these Derby Day finger foods for elegant gatherings along to anyone who loves a well-curated spread.

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