New Year’s Eve Canapés to Pair with Sparkling Wine

Ring in the New Year in style with easy, festive canapés and blinis that impress without the stress. From savoury mini Beef Wellingtons and duck crostinis to vegetarian, cheese-based, and vegan bites, these recipes use seasonal British produce to create a colourful, flavour-packed spread.

Throughout this article, you’ll also find sparkling wine recommendations to perfectly complement each canapé, along with practical hosting tips to make your New Year’s Eve entertaining a success.

Seafood Canapés

Chilli and Lime Prawn Skewers

Juicy jumbo prawns are marinated in lime juice and zest, crushed garlic, finely sliced red chillies, and olive oil. After 20–30 minutes, they are threaded onto skewers and quickly grilled or pan-fried until just cooked. Served with a sweet chilli dipping sauce (lime juice, rice vinegar, light soy sauce, and a touch of sugar), these skewers are fresh, zesty, and lightly spicy.

Sparkling Wine Pairings:

• English Sparkling, Brut: Bolney Bubbly – high acidity and fine bubbles cut through the richness of the prawns and refresh the palate, while citrus notes highlight the marinade.
• Champagne, Brut NV – crisp, clean finish balances the flavours.
• Prosecco, Brut – gentle fruitiness complements the marinade without overpowering.

Hosting Tip: Serve warm on a platter with the dipping sauce in a small bowl. Provide cocktail sticks for easy picking, and drizzle a touch of extra marinade before serving to enhance flavour.

Fresh Oysters with Lemon or Mignonette

Freshly shucked oysters served on the half shell with a wedge of lemon or a classic mignonette (red wine vinegar, shallots, black pepper). The briny, silky texture of oysters pairs beautifully with sparkling wine’s effervescence, which lifts the delicate flavours.

Sparkling Wine Pairings:

• English Sparkling, Brut: Bolney Blanc de Blancs – crisp acidity accentuates the oyster’s natural brininess.
• Champagne, Brut NV – clean, dry finish enhances delicate flavours.
• Prosecco, Extra Dry – gentle sweetness balances the briny oysters.

Hosting Tip: Serve oysters on a bed of crushed ice to keep chilled, with lemon wedges and mignonette on the side. Chill the serving platter beforehand to maintain freshness.

Mini Thai Crab Cakes

These bite-sized crab cakes are infused with Thai flavours, combining fresh lump crab meat, breadcrumbs, egg, finely chopped coriander, spring onions, red chilli, lime zest, and a touch of fish sauce. Pan-fry until golden, then serve with a vibrant sweet chilli dipping sauce made with rice vinegar, caster sugar, fresh red chilli, and a squeeze of lime. The cakes are tender and flavourful, with a subtle crunch and a fresh, zesty kick from the herbs and lime.

Sparkling Wine Pairings:

• English Sparkling, Brut: Bolney Bubbly – fine bubbles and bright acidity lift the crab richness while complementing the zesty, aromatic Thai flavours.
• Champagne, Brut NV – crisp, dry finish balances the sweet-spicy dip and highlights the delicate crab.
• Prosecco, Extra Dry – gentle sweetness mirrors the chilli-lime dip without overpowering the seafood.

Hosting Tip: Serve on small plates or boards, with the sweet chilli dip in a separate mini-bowl, to prevent sogginess. Garnish with fresh coriander leaves or thin red chilli slices for a colourful, festive presentation.

Meat and Festive Canapés

Mini Yorkshire Puddings with Roast Beef

Prepare mini Yorkshire puddings using standard batter baked in a mini muffin tin. Thinly slice the roast beef and fold it to fit inside each pudding. Top with a small dollop of horseradish cream and a light sprinkle of fresh parsley or chives.

Sparkling Wine Pairings:

• English Sparkling, Brut: Classic Cuvée or Bolney Bubbly – bright acidity and fine bubbles cut through the richness of the beef and balance the creamy horseradish.
• Champagne, Brut NV – crisp, elegant finish complements flavours.

Hosting Tip: Serve warm, ideally on a heated platter. Add horseradish cream just before serving to prevent sogginess.

Pigs-in-Blankets Wreath

Brush puff pastry rectangles with English mustard, wrap each pig in a blanket, and arrange in a circle on a baking tray. Brush tops with beaten egg, sprinkle with poppy seeds, and bake at 200°C (fan 180°C) for 30 minutes until golden and crisp. Let cool slightly, then decorate with fresh herbs and serve with cranberry sauce if desired.

Sparkling Wine Pairings:

• English Sparkling, Brut: Bolney Bubbly – subtle biscuit notes complement the pastry.
• Champagne: Brut style – dry, crisp, and acidic to counterbalance richness.
• Prosecco: Extra Dry – lightly fruity with refreshing bubbles.
• Other international sparkling wines: Brut Cava or Franciacorta – dry, elegant, and balanced.

Hosting Tip: Assemble directly on baking paper to keep the wreath’s shape. Serve warm or at room temperature.

Mini Beef Wellington Tartlets

Cut bite-sized cubes of fillet steak and sear them quickly on all sides until golden but still pink in the centre. Prepare mini pastry cases from layered filo brushed with melted butter. Spread a thin layer of mushroom duxelles in each case, place the seared steak on top, and add a small dollop of creamed horseradish. Finish with a sprinkle of chopped parsley for colour and aroma. Assemble just before serving to keep the pastry crisp.

Sparkling Wine Pairings:

• English Sparkling, Brut: Bolney Cuvée Rosé – the fine bubbles and bright acidity cut through the richness of the beef and buttery pastry, while subtle red fruit notes complement the horseradish and mushroom flavours.
• Champagne, Brut NV – crisp and elegant, balances the richness and enhances the overall flavour profile.

Hosting Tips: Pastry cases can be baked in advance and filled just before serving to keep them crisp. Assemble mushroom duxelles a day ahead if desired, but keep horseradish fresh until plating. Serve warm on a platter with mini tongs for guests to serve themselves.

Stuffed Dates

Medjool dates are naturally sweet, soft, and chewy, making them an ideal base for bite-sized canapés. For a savoury-sweet version, remove the pit, stuff each date with creamy goat cheese and a walnut half, then lightly drizzle with honey and, optionally, sprinkle with Aleppo pepper for gentle warmth.

For a Prosciutto-wrapped variation, wrap each pitted date in a thin slice of prosciutto and secure with a cocktail stick. The saltiness of the ham adds a savoury contrast to the sweetness of the date, while the slight fat in the ham complements the richness of the wine.

Sparkling Wine Pairings:

• English Sparkling, Brut: Bolney Cuvée Rosé – the bright acidity and fine bubbles cut through the richness of goat cheese or prosciutto, while red fruit notes echo the sweetness of the dates.
• Champagne, Brut NV – acidity balances the sweet-salty combination and refreshes the palate between bites.
• Prosecco, Extra Dry – gentle sweetness complements the dates without overpowering their delicate flavours.

Hosting Tips: Serve at room temperature for goat cheese-stuffed dates, or slightly warmed to make the cheese velvety. Prosciutto-wrapped dates can be assembled ahead of time and kept chilled until serving. Provide small skewers or cocktail sticks for easy picking.

Duck Crostinis

Score the duck breast skin in a criss-cross pattern and season generously with salt. Cook skin-side down in a cold pan over low heat for 8 minutes to render the fat, then flip and sear the flesh side for 2 minutes. Transfer to a wire rack and finish in the oven until the internal temperature reaches 52°C. Rest the duck for 8–10 minutes before slicing thinly. Toast slices of baguette brushed lightly with olive oil to make crostinis. Spread a spoonful of goat cheese mousse on each crostini, top with roasted cherries and a slice of duck breast, and sprinkle with chopped, toasted hazelnuts.

Sparkling Wine Pairings:

• English Sparkling: Bolney Cuvée Noir – dry finish, subtle creaminess, and hints of red fruit complement the rich duck, tangy cherries, and creamy goat cheese.
• Champagne, Brut – acidity and elegance balance the dish.
• Prosecco, Extra Dry – light, fruity contrast to the savoury, earthy flavours.

Hosting Tips: Prepare the crostinis, mousse, and roasted cherries in advance. Assemble just before serving to maintain texture and presentation.

Veggie & Fromage Delights

Fig and Goat’s Cheese Brioche Toasts

Cut brioche into rounds and fry in butter until golden and crisp. Mix goat’s cheese and soft cheese with most of the thyme leaves, season, and spread or pipe onto each brioche round. Top with a fig wedge, grind of black pepper, scatter remaining thyme, and drizzle with honey just before serving.

Sparkling Wine Pairings:

• Brut English Sparkling: Bolney Estate Blanc de Blancs – citrus and green apple notes enhance creamy goat’s cheese.
• Brut Champagne: unoaked with crisp acidity balances the richness of the cheese and complements figs.

Hosting Tip: Prepare brioche rounds and cheese mixture ahead; assemble just before serving to keep brioche crisp and figs fresh.

Baked Camembert Bites

These bite-sized delights feature creamy Camembert cheese baked in small pastry shells or phyllo cups. To assemble, place Camembert cubes in the pastry cups and bake until the cheese softens and the pastry is golden brown. Drizzle with honey, sprinkle with crushed walnuts and fresh thyme, and serve warm. Keep the pastry cups ready in advance and bake the cheese just before guests arrive to maintain the gooey centre.

Sparkling Wine Pairings:

• Brut English Sparkling: Bolney Bubbly – acidity balances the rich cheese and honey while highlighting subtle nutty notes.
• Champagne, Brut, unoaked – clean, dry finish complements the sweet and savoury flavours.
• Crisp Cava – fresh, lively bubbles provide elegance and contrast to the creamy cheese.

Hosting Tip: Prepare the pastry cups in advance and store them in an airtight container. Bake the Camembert just before serving so the cheese stays warm and oozy, giving your guests the perfect indulgent bite.

Vegan Canapés

Stuffed Mini Red Peppers with Cranberry & Chestnut

A delicious meat-free canape featuring mini red peppers with mashed roasted chestnuts, dried cranberries, and fresh sage. Preheat the oven to 200°C. Slice off the red pepper tops, remove the seeds, toss in olive oil, season, and roast for 15–20 minutes, until tender. Mash roasted chestnuts (or butternut squash) with olive oil or plant-based cream, stir in cranberries and sage, fill the peppers, and return to the oven for 5 minutes to warm through. Serve slightly warm, garnished with extra cranberries or sage.

Sparkling Wine Pairings:

• English sparkling, Brut: Bolney Classic Cuvée – crisp acidity and delicate bubbles cut through the nutty richness.
• Champagne, Brut NV: lightly oaked or unoaked balances the sweetness of cranberries and earthy chestnuts.
• Cava, Brut: fresh, vibrant bubbles and subtle citrus notes enhance festive flavours.

Hosting Tip: Serve peppers on a warmed platter or slate so they stay slightly warm as guests help themselves. Arrange them in a colourful, festive pattern for visual appeal.

Maple-Glazed Roasted Brussels Sprouts with Pomegranate & Hazelnuts

Halve and trim the Brussels sprouts, toss them in olive oil, salt, and pepper, and roast at 200°C (fan 180°C, gas 6) for 20–25 minutes, until golden and tender. Toast roughly chopped hazelnuts in a dry pan for 2–3 minutes, then stir through warm sprouts. Scatter fresh pomegranate seeds and drizzle lightly with maple syrup before serving.

Sparkling Wine Pairings:

• English Sparkling, Brut: Bolney Classic Cuvée – bubbles and crisp acidity complement caramelised sprouts and sweet maple.
• Champagne, Brut NV – clean, dry finish balances richness and nutty hazelnuts.
• Cava, Brut – citrusy freshness lifts the sweetness and tartness of pomegranate.

Hosting Tip: Serve in a shallow festive dish with a small spoon so guests can easily help themselves while keeping sprouts warm and glossy.

Roasted Grape & Whipped Ricotta Walnut Bruschetta

Pop sweet red grapes with fresh thyme into the oven until shrivelled and sticky, then coat them in a glossy red wine and sugar syrup. Whip ricotta with finely grated Parmesan, extra-virgin olive oil, and seasoning until smooth and light. Toast slices of walnut bread until crisp, halve, and top with the whipped ricotta, spoonfuls of the roasted grapes, a pinch of sea salt, and a few thyme leaves. Serve immediately while the toast remains crisp and the toppings are at their best.

Sparkling Wine Pairings:

• English Sparkling: Bolney Blanc de Blancs – crisp acidity balances the sweetness of the grapes while complementing the creamy ricotta.
• Champagne, Brut NV – subtle yeastiness and elegance enhance the nutty walnut toast and savoury cheese.
• Prosecco, Extra Dry – gentle sweetness mirrors the roasted grapes and harmonises with the soft, creamy textures.

Hosting Tip: Arrange the bruschetta on a wooden board and garnish just before serving so the toast stays crisp, and the grapes retain their glossy finish.

Tailoring Canapés to the Winter Season

Winter in the UK offers an abundance of root vegetables, squash, mushrooms, figs, and game. Choosing ingredients that reflect the season enhances both flavour and presentation.

• Root vegetables: Parsnips, carrots, beetroot, and celeriac can be roasted, pureed, or incorporated into mini tarts.
• Squash: Butternut squash or pumpkin pairs well with goat’s cheese or nut-based toppings.
• Mushrooms: Earthy mushrooms work beautifully with fuller-bodied sparkling wines.
• Game and cured meats: Venison, duck, and prosciutto add richness that structured wines like Cuvée Noir or Classic Cuvée can support.
• Cheese and nuts: Aged cheddar, Comté, and roasted nuts complement the toastiness of the wine.

Hosting Tips for a New Year’s Eve Party

• Plan ahead: Cold canapés can be prepped the day before, whereas hot bites should be ready to cook or reheat quickly. Organise ingredients and plan preparation so you aren’t rushing as guests arrive.
• Presentation matters: Tiered stands, small platters, or wooden boards add visual appeal and guide guests around the table. Arrange canapés with variation in colour, height, and texture.
• Provide utensils thoughtfully: Offer cocktail sticks for finger foods, small plates, and spoons, or tongs for items requiring cutting or scooping.
• Serve in stages: Begin with lighter wines and delicate canapés, then progress to richer wines and heartier bites.
• Temperature and glassware: Chill sparkling wine to 7–10°C. For the best drinking experience, use tulip or white wine glasses to showcase bubbles and enjoy the sparkling wine’s aroma.
• Small finishing touches: Seasonal garnishes, carefully plated items, and edible flowers impress guests with little effort.

Here’s To A Prosperous New Year

Create a festive spread for your New Year’s Eve dinner party with these easy, fun-to-make canapés and blinis. Each bite bursts with rich, indulgent flavours, while a glass of luxury English sparkling wine, with its complex, nuanced character and fine bubbles, perfectly complements the food and adds a celebratory sparkle to the evening.

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