easy appetizers finger foods for a crowd
Finger Foods for a Crowd
Do you plan to host a party, but want to have a different kind of menu? How about giving a thought to finger foods for a crowd? They are easy to make and your guests will enjoy them as well.
- Italian bread 1 inch slices
- Finely chopped tomatoes 2
- Grated Mozzarella cheese ¼ cup
- Virgin olive oil 2 tablespoons
- Chopped fresh basil 1 teaspoon
- Chopped fresh parsley 2 teaspoons
- Chopped sweet onion ½
- Chopped fresh oregano 1 tablespoon
- Let the oven preheat to 400°F.
- While the oven heats up, mix tomatoes, olive oil, onion, oregano, parsley, and basil in a bowl.
- On the baking sheet, arrange the bread slice, and spoon the tomato mixture on the slices evenly.
- On the tomato mixture, spread grated cheese.
- Place the baking sheet in the preheated oven for 8 to 10 minutes. To know if the bruschetta is ready, check the bottom of the bread slices for color. If brown in color, remove the slices from the oven.
- Let the bruschetta stand for 4 to 6 minutes before you serve.
- Flour tortillas 1 packet
- Diced green chilies 1 can
- Chopped olives 1 can (8 oz)
- Cream cheese 1 packet (8 oz)
- Wafer thin ham slices 2 packets
- Blend cream cheese, olives, and chilies together in a blender until they have mixed well.
- In a large plate, place the tortillas and spread the olive mixture over it.
- Now, place the ham slices on it and roll up the tortillas.
- Slice it and use a toothpick to hold together. Serve the tortilla roll ups to your guests immediately.
- Finely chopped shallot 1
- Chopped marinated roasted red pepper 2/3 cup
- Virgin olive oil 1 tablespoon
- Grated Parmigiano-Reggiano 1 ½ cups
- Thawed frozen puff pastry 2 sheets
- While the oven is preheating to 400°F, saute shallot and red pepper in olive oil for about 4 to 5 minutes.
- Remove shallot and red pepper from the heat and let it cool.
- Then, add 1¼ cups of Parmigiano-Reggiano to the shallot mixture.
- Roll 1 sheet puff pastry to a thickness of 1/16 inch.
- Trim it to make rectangles 16 inches by 7 inches in size.
- Spread the shallot mixture over the puff pastry sheet, then repeat the same process for the other sheets as well.
- Place the other sheets over the first sheet, and press lightly to seal them.
- Lightly brush the sheets with water and sprinkle some cheese over it.
- Now, carefully cut the dough into about 24, eight-inch long strips.
- Twist each of the strips and place it on baking pans lined with parchment paper.
- Let it chill for about 20 to 22 minutes before you bake it for 15 to 17 minutes.
- Remove from the oven and serve after it cools down a little. Isn't this an easy appetizer recipe?