Hot Finger Food Recipes If you wish to cook for your family, friends, or yourself, the following are the best dishes you can serve. As you read further on, you will find out that these recipes in fact are very simple to make and don't require a long preparation time. Just assemble the ingredients and you're all set to begin. Apple-Goat Cheese Bruschetta Ingredients

• French bread, 16, ½" slices
• Fuji apple, chopped, 1
• Goat cheese, crumbled, ¼ cup
• Oregano, minced, ½ teaspoon
• Black pepper, ground, ¼ teaspoon
• Thyme, minced, ¾ teaspoon

Directions Take a greased baking dish and place the bread slices on top. Place this dish in the broiler for about 2 to 4 minutes. Meanwhile, in a bowl, mix apple, goat cheese, oregano, thyme, and black pepper together. When the bread slices turn golden brown, bring them out and top with the apple-goat cheese mixture. Again place the bread slices in the broiler for about a minute till the cheese turns soft; serve immediately. Leek-Brie Tartlets Ingredients

• Brie cheese, no rind, 2 oz.
• Mini Phyllo tart shells, 1 package
• Heavy whipping cream, ½ cup
• Butter, 3 tablespoons
• Leek, white part, chopped, 1
• Garlic clove, minced, 1
• Nutmeg, ground, 1 pinch
• Salt and white pepper, for taste

Directions Preheat the oven at 350°F. Take a skillet to saute the leeks in butter. Next, add garlic and cook for another minute. Add heavy cream, salt, white pepper, and nutmeg and mix properly. When the mixture begins to thicken, remove the skillet from the stove. Keep the tart shells on a greased baking sheet and cut about 15 cheese slices. Place each cheese slice in the tart shells and spoon the leek mixture in. Place the baking sheet inside the oven for about 7 to 8 minutes. When the tarts are completely heated, remove and serve. Cold Finger Food Recipes When we talked about hot recipes, how can we possibly forget cold ones. Many times, you may not have time to cook hot finger foods and that's when the following recipes come in handy. You can prepare them beforehand and serve whenever needed. Ricotta-Apricot Stuffed Celery Ingredients

• Celery ribs, 5, cut 1½'' pieces
• Ricotta cheese, part-skim, ½ cup
• Brown sugar, 2 teaspoons
• Orange peel, grated, ¼ teaspoon
• Apricots, dried, 3
• Salt, for taste

Directions In a food processor, blend apricots till properly chopped. Next add ricotta cheese, brown sugar, orange peel, and salt in. Blend again and make a smooth mixture. Place the celery ribs pieces on a plate and stuff them with the ricotta-apricot mix. Chill in the refrigerator for 30 minutes and serve. Black-Eyed Pea and Corn Salsa Ingredients

• Black-eyed peas, drained and rinsed, 1 can
• Corn, thawed, 1 package
• Italian salad dressing, 1 cup
• Green peppers, chopped, ½ cup
• Cilantro, minced, 2 tablespoons
• Lemon juice, 1 teaspoon
• Sugar, ½ teaspoon
• Tomatoes, chopped, 4
• Green onions, sliced, 3
• Salt and black pepper, for taste

Directions In a bowl, mix tomatoes, corn, black-eyed peas, green pepper, onions, and cilantro properly. Then add Italian salad dressing, salt, black pepper, sugar, and lemon juice. Again mix properly, and serve with tortilla chips or eat it as a salad.