16 Elegant Finger Foods for Afternoon Tea

These simple tea sandwiches can be made in four flavours: smoked salmon and cucumber, shrimp and egg with dill, chocolate almond raspberry, and cream cheese and cherry.

Studded with cranberries and drizzled with a zesty lemon glaze, these scones are the perfect accompaniment to a nice, hot cup of tea.

These cute orange-scented, shell-shaped sponge cakes are the perfect treat if you’re serving a crowd.

Cantucci are just smaller biscotti that are sometimes lighter in texture. This yummy chocolate version is filled with crunchy pistachios and chunks of dark chocolate.

These tasty little bites start out as an easy turkey meatloaf, which is then chilled, cut up into cubes and skewered with grape, celery and apple.

Using this recipe for Puff Pastry Dough, choose between three delicious flavours including sesame cheese, pesto and tapenage — or you can just make all of them!

A feast for the eyes, pastry expert Anna Olson shares how to create vanilla cupcakes with vibrant floral frosting — the perfect centrepiece.

This soft and sweet Danish bread is studded with dried fruit and sweet cheese filling, and drizzled with icing and almonds.

Chocolate shortbread cookies are given a fun twist with cookie cutters and colourful icing. This is one dessert that’s as fun to make as it is to eat!

A homemade rhubarb jam is nestled between a buttery crust and a crumbled oat topping in these delicious bars. They’re a great dessert to any summertime meal.

Trust us, the combination may not be your typical crostini topping, but when roasted with fragrant thyme, shallots and sherry vinegar, the result is mouthwatering. Spoon onto toasted baguette and top with fresh shaved Parmesan.

Ina adds creamy Camembert and salty prosciutto to slices of rustic country bread, and broils them to crispy perfection. Serve the tartines warm from the oven, sprinkled with freshly minced chives.

Ina’s make-ahead Italian frittatas are filled with chopped leeks, Italian prosciutto, spinach and grated Fontina. The egg mixture is divided into the cups of a mini muffin tin, and topped with fresh Parmesan before baking to a light golden-brown finish.

When preparing an elaborate spread, you deserve to take a few shortcuts. Ready in 45 minutes, Ree’s mini pies are made with prepared tart shells and filled with a sweet maple pecan filling.

Adding cream cheese to pound cake batter adds extra flavour and moisture to the classic, buttery treat. Ina uses her homemade vanilla extract in this recipe, but you can opt for a store-bought pure vanilla extract instead.

Bergamot-infused Earl Grey tea adds subtle hints of citrus to these dainty cakes. The crowning glory is the fluffy frosting, flavoured with sweet Meyer lemon juice.