Need one more 'finger food' appetizer for outdoor party

D

deb-in-mi

Well-known member
Sure would love some help with this.

There will be Mexican dinner buffet and I'm doing a dessert buffet again. We hope people will gather in the back yard for lawn games (they did last year) and we would like to pass out a few light appetizers prior to dinner. We have two so far and would love one more. The two are:

1) small romaine leaves (the inner baby ones) filled with ceasar salad (small dice). So like two or 3 bite size

2) fruit skewers

Thanks in advance

 
Arepas (corn pancakes with cheese) or gazpacho shots or black bean tortilla spirals.

You can even buy the prepared arepas and punch out smaller discs from them.

 
Walnut-Dusted Grapes with Gorgonzola

Walnut-Dusted Grapes with Gorgonzola

6 ounces gorgonzola (or blue cheese), crumbled
a few tablespoons of either whipping cream or half & half
1 cup walnuts
Approximately 40 to 60 grapes
In a 350F oven, roast the walnuts for about 12 minutes. Allow to cool, then chop (or use a food processor)
until they are the texture of breadcrumbs. If using a food processor, be careful not to over-process, or the
nuts will quickly turn to nut butter.
In a small bowl, mix together the gorgonzola & cream to make a thick paste.
Place approximately one teaspoonful of the cheese mixture in the palm of one hand, lightly pressing it out to
make a small circle. (rubbing a small amount of oil on your hands will make this step a little less messy). Place
a grape in the centre, & form the cheese mixture all around the grape. Roll each coated grape in the toasted
walnuts. Chill until ready to serve.

 
Italian Caponata - served on crostini, or crackers

Italian Caponata

¼ cup olive oil
1 celery stalk, chopped
1 medium eggplant (or two small) eggplant, cut into ½ inch pieces
1 red bell pepper, cut into ½ inch pieces
1 medium onion, chopped
1 – 14 oz – can diced tomatoes (preferably plum)
3 tablespoons raisins, chopped
1/2 teaspoon dried oregano
salt, pepper
¼ cup red wine vinegar
2 teaspoons sugar
1 tablespoons capers, drained & chopped
1 tablespoon fresh basil, chopped
1 baguette, cut into ½ inch slices
2 garlic cloves, peeled & cut in half
olive oil
Heat the ¼ cup olive oil in a large pan over medium heat. Add the celery & onion; sauté until softened. Add the eggplant & cook for approx. 5 minutes. Add the bell pepper, then cook another 5 minutes. Add the tomatoes, raisins, oregano; reduce heat to medium low & simmer for approximately 20 minutes, or until the mixture has thickened. Stir in the vinegar, sugar, capers & basil. Season with salt & freshly ground black pepper to taste. Serve at room temperature. Store in refrigerator for up to one week.
To prepare crostini, lightly brush each slice of bread with olive oil (both sides). In a preheated 375 oven, place the bread slices on a baking sheet & bake for 10 minutes, or until light golden brown. Remove from oven & rub cut side of garlic on the crostini. Spoon cooled caponata on top.

 
that's a good question - I've only done them a few hours before. I think if you make sure the >>

skin on the grapes is dry, they should be just fine.

 
I'd enrobe them in the gorgonzola, but wait until the say of serving for the walnut coating.

 
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