Cucumber Tea Sandwiches: Spread cream cheese on thin baguette slices or soft white bread. Top with thin cucumber rounds and a sprinkle of everything bagel seasoning. Add fresh dill or basil if you like. Cut into bite-size pieces.

Mini Caprese Skewers: Thread a cherry tomato, a mini mozzarella ball, and a basil leaf on a toothpick. Drizzle lightly with olive oil and a squeeze of lemon. Sprinkle with salt and pepper just before serving.

Chicken (or Chickpea) Salad Sliders: Mix shredded rotisserie chicken with a little mayo, Dijon, salt, and pepper. For a vegetarian option, mash chickpeas with the same seasonings. Spoon onto mini brioche buns. Add a lettuce leaf for crunch.

Hummus Veggie Cups: Spoon 2 tablespoons of hummus into the bottom of clear cups. Stick in carrot sticks, cucumber spears, and snap peas so they stand upright. Top with a sprinkle of paprika or sesame seeds.

Pinwheel Wraps: Spread pesto or hummus on mini tortillas. Layer turkey and cheese or roasted veggies. Roll tightly, chill 20 minutes, then slice into 1-inch pinwheels. Secure with toothpicks if needed.

Yogurt Parfait Bar: In small cups, layer yogurt, berries, and a sprinkle of crushed wafers or granola. Set out honey on the side. Use cupcake liners as easy lids if prepping ahead.

Deviled Egg Bites: Halve hard-boiled eggs. Mash yolks with a little mayo, Dijon, and salt until smooth. Pipe or spoon back into whites. Finish with paprika or chives.

Warm Pizza Dippers: Slice baguette into 1/2-inch rounds, brush with olive oil, and toast until crisp. Top with a spoonful of warm marinara and a pinch of mozzarella. Broil 1–2 minutes until bubbly. Serve with extra sauce.

PB&J Pretzel Stacks: Spread peanut or sunflower butter and jam between two pretzels to make mini sandwiches. Drizzle or dip in melted chocolate and add sprinkles. Chill to set.

Chocolate-Dipped Fruit: Melt chocolate, dip strawberries or banana slices halfway, and place on parchment. Add a few sprinkles for a baby-shower touch. Chill until firm.