Five savvy ways to serve finger foods

Rosemary Stems

Fresh rosemary stems not only add flavor but also provide the perfect way to pick up the cubes of mozzarella.

Recipe:

• 3 blocks mozzarella cheese
• 1 jar sun-dried tomatoes, drained and halved
• 1/2 cup olive oil
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Garnish: flat-leaf parsley sprigs or fresh rosemary stems

Preparation

1. 1. Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.
2. 2. Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.

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Cheese Straws

When you’re not using your silver julep cups for bourbon cocktails, turn them into festive serving containers for cheese straws. Line each cup with a linen napkin to keep the cheese straws upright in the cup and to prevent salt and oils from contact with the silver.

Recipe

• 1 1/2 cups shredded Cheddar cheese
• 3/4 cup all-purpose flour
• 1/4 cup unsalted butter, cut into 4 pieces and softened
• 1/2 teaspoon salt
• 1/4 to 1/2 tsp. dried crushed red pepper
• 1 tablespoon half-and-half

Preparation

1. Combine first 5 ingredients in a food processor until mixture resembles coarse crumbs.  Turn dough out onto a well floured surface, and roll into an 8- x 10-inch rectangle (about 1/8 inch thick). Cut dough with a sharp knife into 1/4- to 1/2-inch-wide strips, dipping knife in flour after each cut to ensure clean cuts. Place on ungreased baking sheets.

Bake at 350° for 12 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes. Break into desired lengths.

To make cheese rounds, roll dough to 1/8-inch thickness, and cut with a 1 1/2-inch round cutter.

Note:

Baking time is 12 minutes per batch.

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Corn Bread Bites

For a casual gathering, consider serving these bite-size corn bread muffins directly from the baking pan. Loosen the muffins from the pan to make it easier for guests to pick up with their fingers. This way of serving the bread works great for a “top-your-own chili” party or a soup bar in the kitchen.

Recipe

• 2/3 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (2 ounces) shredded sharp cheddar cheese
• 1/2 cup reduced-fat sour cream
• 1/4 cup thinly sliced green onions
• 1 can cream-style corn
• Dash of hot sauce
• 1 large egg, lightly beaten
• Cooking spray

Preparation

1. Preheat oven to 375°.
2. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened.
3. Divide batter evenly among miniature muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks.

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Feta Cheese Truffles

Rather than a presenting a platter full of the same item, use a dish with compartments and place small portions of different kinds of finger foods in each section. Include an easy-to-pick up cheese appetizer along with roasted nuts, olives, and fresh veggies.

Recipe

• 4 ounces cream cheese, softened
• 1 container crumbled feta cheese
• 1/2 teaspoon Worcestershire sauce
• 2 teaspoons finely chopped onion
• 1/4 teaspoon black pepper
• 1/2 cup chopped fresh parsley
• Cucumber slices
• Babba tomatoes
• Kalamata olives
• Whole almonds

Preparation

1. 1. Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover mixture tightly, and chill at least 1 hour or until firm (can chill up to 3 days).
2. 2. Roll cheese mixture into 3/4-inch-round balls. Roll each ball in parsley. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with cucumber slices, grape tomatoes, kalamata olives, and whole almonds.

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Bite-Size Honey Popcorn Balls

Bag up these mini-popcorn balls in small paper bags, and arrange the bags on a tray with a piece of ribbon. Look for small bags to match your party theme at craft stores or in the gift wrap section of variety stores.

Recipe

• 10 cups air-popped popcorn
• 1 1/4 cups butter, cut into chunks, plus more for your hands
• 1 1/4 cups honey
• 3/4 teaspoon salt
• 2 teaspoons vanilla extract

Preparation

1. Preheat oven to 325°. Put popcorn in a large roasting pan. Line a large baking sheet with waxed paper.
2. In a medium saucepan over medium heat, use a heatproof spatula or wooden spoon to stir together 1 1/4 cups butter, the honey, and salt until butter is melted. Increase heat and boil honey mixture gently 1 minute, stirring constantly. Stir in vanilla.
3. Carefully pour honey mixture over popcorn in roasting pan and stir gently to coat. Bake popcorn, stirring every 5 minutes, until deep golden all over, about 25 minutes.
4. Let popcorn stand 5 minutes, or just until cool enough to handle. Working quickly with lightly buttered hands, press small handfuls of the mixture into 1 1/2-in. balls, occasionally loosening popcorn from bottom of pan with a spatula. If mixture cools too much to be malleable, return it to oven for about 45 seconds to soften.
5. Put popcorn balls on prepared baking sheet and let cool completely. Store in an airtight container at room temperature for up to 2 weeks.