Hot Snacks Summer 2: Infused Finger Foods

Okay, it’s time once again to think about little bites of joy to get us through the rest of this summer. (And let’s face it—there’s never a bad time for delicious finger foods.) We’re back to keep selling you on the idea that microdosing your way through summer with some tasty infused snacks is the move.

So often we here in the edibles world get hung up on how to make edibles stronger, but many people who make their own edibles do so in order to microdose or just carefully control how much cannabis they consume (not to mention its quality). We wanted to create a little mini series for this season, because we know delicious infused snacks are something we should all be able to get behind.

Back here in Part One we took you on an Infused Dip Flight! There’s a dip for every occasion, and probably three.

And next time in Part Three, we’ll show you some of our favorite Cannabis-infused Tapas—for some classier small plate offerings.

But today in Part Two, we’ll talk Infused Finger Foods. Just a bite or two full of flavor—and just a touch of cannabis.

Who Benefits From Microdosing?

Many users report benefits from microdosing cannabis. Users report microdosing weed most often to manage pain, depression, and anxiety. Many users also microdose cannabis to improve their sleep or their focus.

Clinicians who work with patients will confirm that with any medication, the correct dose is the minimum effective dose. For those who are using cannabis for its medicinal benefits, microdosing offers the maximum benefit from the minimum amount, and none of the classic THC side effects such as lethargy, paranoia, or that stoned feeling.

Some users microdose cannabis to boost creativity, regulate mood, or enhance physical activities like hiking, yoga, and workouts. Tiny doses even throughout a workday can help many users refresh their minds and refocus for more concentrated efforts.

How To Microdose With Edibles

The way to microdose with cannabis edibles to ascertain your minimum effective dose. Here’s how to do that.

Abstain from cannabis for at least two days, because it takes 48 hours for tolerance to cannabis to reset. Once you’re ready to start testing, assess your mental, physical, and emotional state. Rate each and a final holistic score for your overall well-being from 1 to 10.

Precisely measure out and consume one milligram each of THC and CBD. Wait one hour.

Complete all four ratings again. If there is no change to the ratings, tomorrow increase your dose by just one milligram each.

The dose that feels some slight, almost imperceptible difference is that minimum dose.

The other thing to do in terms of finding the right dose of the right cannabis is to try various strains in various forms until you find out what works best for you. Once you’ve nailed down your ideal dose and you know how you want to deliver it, get into the kitchen!

Show Me Infused Finger Foods!

On second thought, let’s hit the kitchen together. This week it’s finger foods that are not only tiny yet packed full of delicious flavor, but also infused with cannabis.

PS: Have any leftover dips from last week? Stuff mini sweet peppers with them, or cherry tomatoes, cucumber logs—whatever you like for instant finger foods.

Infused Bacon-wrapped Dates

This is a classic; if you’re old enough to remember them happening the first time around in the 1970s, you know that already. If not, wait until you taste them. They’re still popular for a reason—and they’re super easy to infuse!

  • 24 large Medjool dates, pitted
  • 4 ounces of soft chevre cheese, at room temperature
  • 2 tablespoons infused cooking oil
  • 12 slices bacon, cut in half
  • ¼ cup maple syrup
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon ground or finely minced rosemary
  • 1 teaspoon black pepper, freshly ground

Preheat oven to 400°. Line a baking sheet with parchment paper. If you have an oven-safe wire rack, you’ll want to use it to bake these.

In a bowl, mix the chevre and the cooking oil until well-blended. Halve dates lengthwise, but do not cut all the way through them. Stuff each date with a small amount of cheese in the center. Wrap each date with a piece of bacon, ensuring the ends meet beneath the date.

Place dates on prepared baking sheet, seam side down. Bake about 15 minutes as you make the glaze. You will notice bacon fat start to render out.

Mix together the maple syrup, rosemary, red pepper flakes, and black pepper to make the glaze. Brush each date with glaze after the 15 minutes, and then return to oven and continue to bake until bacon is crispy, about 15 to 20 minutes more.


Everyone loves pinwheels at parties, but there’s more than one way to make these babies. To make these appetizers, you usually start with flour tortillas, the large kind. From there, you start layering and stuffing to make the tasty rolled appetizers you and your friends will like most.

Basic Pinwheels

These are made with hummus and veggies so they’re safe for all (and easy to infuse—in fact you can use our basic hummus recipe if you want).

If you don’t have any vegetarians around and you’re interested, these are equally great with meat in them, or with cream cheese in place of hummus and your choice of meats and cheeses.

  • 4 large tortillas
  • ¾ to 1 cup hummus, depending on how you like them
  • 1 tablespoon infused olive oil (unless you’re using infused hummus)
  • ½ cup feta cheese, crumbled
  • ½ english cucumber, julienned
  • ½ cup sun-dried tomatoes in oil, julienned, or rehydrated sun-dried tomatoes, julienned
  • Handful baby spinach

Spread tortillas with hummus with room around the edges. Place cucumber, tomato, and spinach in two central rows on each tortilla. Roll tortillas firmly. Cut into rolls ½ to 1 inch thick and serve cold.

Italian Sub Pinwheels

If you love a classic Italian sub, these pinwheels are for you and your party. They’re also easy to make and infuse.

  • 1 8-ounce block of cream cheese, softened
  • 1 tablespoon infused olive oil
  • ¾ cup sweet or roasted red peppers, fresh, canned, or jarred, finely minced
  • ¼ cup Parmesan cheese, grated
  • ¼ cup Italian bread crumbs
  • ¼ cup banana peppers, fresh, canned, or jarred, finely minced
  • 3 large flour tortillas
  • 8 ounces genoa salami, sliced
  • 8 ounces pepperoni, sliced
  • 9 slices provolone cheese
  • Romaine lettuce

Mix cream cheese, infused oil, red peppers, Parmesan cheese, bread crumbs, and banana peppers in a bowl until blended well. Spread each tortilla evenly with the mix.

Make a row of the 3 slices of cheese in the center of each tortilla. Next layer each tortilla with salami, then pepperoni, and finally lettuce. Tightly roll pinwheels and refrigerate for at least two hours before slicing.

Baked Pizza Pinwheels

Ready for something a little more stoner-ific? Here you go.

  • 1 sheet puff pastry, thawed
  • 1 tablespoon infused olive oil
  • 6 ounces pepperoni slices
  • 1 cup asiago cheese, shredded
  • ¼ cup Parmesan cheese, grated
  • Oregano to taste
  • Marinara or pizza sauce, for serving

Roll puff pastry on a floured surface to a rectangle of about 12 by 15 inches. Brush the pastry with infused oil. Evenly cover the pastry with pepperoni, leaving a border of about ½ inch around the edge. Cover the pepperoni with an even sprinkling of asiago cheese.

Roll tightly starting with the long side, and seal the seam using a little water and your fingers to pinch it shut. Wrap the pinwheel roll tightly in foil or plastic wrap and freeze for 30 minutes.

Preheat oven to 400°F. Line a baking sheet with parchment paper. Remove roll from freezer, and unwrap it. Slice the roll into ½ inch pinwheels and place them on the baking sheet. Bake for about 15 minutes or until golden brown and bubbly. Garnish with Parmesan, oregano, and dipping sauce.

Chili Cheese Potato Skins

These get snapped right up, and you mostly make them in advance. Yay!

  • 3 large Russet potatoes, baked for approximately 1 hour at 350°F, and cooled
  • 2 tablespoons regular butter, melted
  • 3 tablespoons cannabutter, room temperature
  • 2 cups chili
  • 1 cup cheddar cheese
  • top with bacon bits, sour cream, chopped green onions, sliced jalapenos, or all of the above

Preheat oven to 425°F. Halve the potatoes lengthwise, and again, until they are in long, thin quarters. Scoop out the middle of the potatoes, leaving just the skin and a thin layer of white potato. Brush both sides of the skins with the regular, not infused, melted butter. Bake uncovered skins for about 10 minutes.

Remove the skins from the oven. Top with even amounts of soft cannabutter, and allow to melt. Top with about 3 tablespoons of chili per skin, and then with about 2 tablespoons of cheese per skin, and return to the oven. Bake for 10 minutes more, until cheese is bubbly. Remove from oven, place on serving dish, and top as desired.

Stuffed Shrooms

No, not THOSE shrooms. Regular mushrooms, like button or crimini, or even baby bellas, work best for these. Just remove the stems and they’re ready to stuff and bake, and they make perfect bite-sized finger foods. Here are some of our favorite ideas for stuffed mushrooms, and you can either add in your infused oil to the stuffing, or drizzle on top of each stuffed mushroom to serve:

Pizza-stuffed mushrooms: Stuff caps with marinara sauce and mozzarella shreds, and then top with whatever pizza toppings you like. Bake and serve with basil on top.

Popper-stuffed mushrooms: Mix 1 cup shredded cheddar cheese, 1 block of cream cheese, softened. Add in bacon bits, garlic, salt, and pepper to taste, and minced jalapenos. Stuff caps and top with more cheese if you like. Bake and serve with chives on top.

Boursin-stuffed mushrooms (the classic): After you remove the stems, chop them and saute them in butter with ½ onion, minced, garlic to taste, and about 1 tablespoon parsley, minced. Mix crumbled block of Boursin cheese (or any kind of soft, crumbly herbed cheese you like), ½ cup parmesan cheese, grated, ½ cup Panko bread crumbs, and the sauteed mixture until blended, and stuff caps with it. Drizzle with olive oil and sprinkle with more parsley, and bake.

Crab-artichoke stuffed mushrooms: Mix 1 block cream cheese, softened, and 1 cup of Monterey Jack and ½ cup Parmesan cheeses, shredded, with 12 ounces of lump crab meat broken up somewhat and 1 can of artichoke hearts, minced. Stir in 2 green onions, chopped, and garlic, Worcestershire sauce, salt, and pepper to taste. Stuff mushrooms and bake, and serve with parsley.

Bake any of these at 400°F for about 20 minutes, or until they look done.

Marinated Cheese

Yum. So good. Serve with toothpicks or on crackers, your call.

  • ½ pound fresh mozzarella cheese, either in cubes or pearls
  • ½ pound sharp white cheddar cheese, in cubes
  • ¾ cup chopped roasted red bell peppers
  • ½ cup infused olive oil
  • ¼ cup white wine vinegar
  • ¼ cup balsamic vinegar
  • ¼ cup chopped oil-packed sun-dried tomatoes
  • 2 green onions, chopped
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh or 1 teaspoon dried basil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon minced chives
  • 3 garlic cloves, minced

In a large bowl, combine all ingredients except cheeses to mix; add cheeses and stir to coat. Cover and refrigerate at least one hour or overnight for best flavor.


Everyone loves skewers at parties. They’re cute, they’re a fun way to eat, and you get the perfect bite of each flavor on each one. Here are some great skewer ideas:

Caprese skewers: Coat 8 ounces of small fresh mozzarella balls or pearls in 2 tablespoons infused extra-virgin olive oil, 1 teaspoon Italian seasoning, and salt, pepper, and red pepper flakes to taste. Layer cheese, fresh basil leaves, and cherry tomatoes on skewers, and drizzle with balsamic glaze to serve.

Antipasto skewers: Cook 1 package of cheese tortellini until just al dente according to directions, and drain; add salt and pepper to taste. Coat 8 ounces of small fresh mozzarella balls or pearls in 2 tablespoons infused extra-virgin olive oil, 1 teaspoon Italian seasoning, and salt, pepper, and red pepper flakes to taste. Make skewers by layering on each skewer: 1 piece of cheese, 1 folded piece of hard salami, 1 slice of roasted red bell pepper, 1 tortellini, 1 marinated artichoke heart from a can, and 1 green olive.

Greek skewers: Cut 1 12-ounce block of feta into cubes, and marinate cubes for at least 20 minutes in ¼ infused extra-virgin olive oil, 1 tablespoon lemon juice, 1 tablespoon fresh dill, chopped, 1 tablespoon fresh parsley, chopped, and garlic, salt, and pepper to taste. Cut 1 cucumber into cubes, and then assemble skewers by layering on each skewer: 1 cube of cheese, 1 kalamata olive, pitted, 1 cherry tomato, and 1 cucumber piece.


Cups are another fabulous one-bite appetizer option, and there are lots of fabulous ways to make these, too. All you need is a mini muffin pan, something to serve as a cup, your stuffings, and some imagination. Here are some ideas:

For the base of your cups, use puff pastry, phyllo, refrigerator crescent dough, pepperoni, eggs—there are so many possibilities.

Then move to the fillings:

Holiday cups: Fill pastry or dough with cubes of brie, cranberry sauce or cherry jam, rosemary, and pecans or walnuts for something festive during the holidays, and infuse with a small amount of cannabutter right on top of the pastry or dough.

Spinach artichoke cups: If you’re a fan of spinach artichoke dip, make some—and fill dough or pastry cups with it. All you need is your favorite recipe, and either to add in some infused oil, or use cannacheese from our recipe, right here.

Antipasto cups: Use pepperoni or hard salami to make cups and go with a cold antipasto offering—just bake the cups empty in advance for about 7 to 10 minutes until the meat is crisp, and let them cool. Then fill with bits of fresh mozzarella, olives, artichokes, roasted red bell peppers, and tomatoes—and don’t forget to drizzle with balsamic vinegar and infused olive oil.

Greek salad cups/Crab cups: Still not sure what to do with those phyllo cups? Fill them with mini Greek salads in the form of feta crumbles, tomatoes, kalamatas, cucumbers, and infused olive oil and red wine vinegar. Or mix cream cheese, Old Bay, a little infused oil or cannabutter, with some lump crab meat for the easiest yet fanciest of cup bites!

Bake the first two hot ones in a moderate oven, around 375-400°F, and you’ll be in good shape. If you want or need to prebake shells, follow the directions on the package, let them cool, and then fill them.

Final Thoughts On Infused Finger Foods

We love a good party—especially when we have just a touch of cannabis to share here and there! It’s so easy to add just a bit of infused love to your food, and finger foods are some of the best ways to do that.

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