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8 colorful appetizer and finger foods

8 colorful appetizer and finger foods

 Here are 8 colorful appetizer and finger foods that will be a delight for your next party.They are as tasty as they look and just as fun to make.


Garlicky Shrimp Cocktail

Total Time: 15 min
Cook: 10min
Serves: 6

1 lb. raw, tail-on shrimp, cleaned and deveined
2 tbsp. extra-virgin olive oil
Juice of ½ lemon
kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. grated Parmesan
2 tbsp. chopped fresh parsley
Marinara sauce, warmed, for dipping

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, mix together all ingredients. Place shrimp on baking sheet and roast until golden and cooked through, 8-10 minutes. Serve with warm marinara sauce.

Baked Biscuit Wreath Dip

Total Time: 45 min
Prep: 15 min
Servies: 8

1 can refrigerated biscuits (such as Pillsbury)
Olive oil, for brushing biscuits
1/2 c. plus 1 Tbsp. crumbled Parmesan
2 c. shredded mozzarella
1 c. ricotta
3/4 c. frozen spinach, defrosted and chopped
1/4 c. mayonnaise
2 tsp. garlic powder
1 tsp. salt
Crushed red pepper flakes, for garnish

1. Preheat oven to 350 degrees F. Halve biscuits and flatten each one out and then roll into a ball and place in an oven-proof skillet seam side down. Arrange in a ring around the skillet. Brush biscuits with olive and sprinkle with 1 tablespoon Parmesan.
2. In a large bowl, combine mozzarella, ricotta, spinach, Parmesan, mayonnaise, garlic powder, and salt and mix until combined.
3. Spoon dip into center of skillet and sprinkle with crushed red pepper flakes.
Bake until warmed through, bubbly, and golden, 25 to 30 minutes. Serve hot.

Bacon Brussels Sprout Skewers

Total Time: 30 min
Prep: 5 min
Cook: 25 min
Makes: 10-12 Skewers

1 lb. Brussel sprouts
1 lb. packages thick-cut bacon
Flaky sea salt
Freshly ground black pepper

1. Preheat oven to 400 degrees F. Place a metal rack inside a large baking pan.
2. On a skewer, pierce one end of a strip of bacon. Pierce and place a brussel sprouts on top of the bacon, then pierce the same strip bacon again (to top the brussels sprout) to form a weave. Repeat with two to three more brussel sprouts, depending on the size of your skewers. Repeat to finish the rest of the bacon and brussels sprouts.
3. Place on baking sheet and roast for 20 to 25 minutes, until bacon is slightly charred. Sprinkle with salt and pepper before serving.

Pizza-Stuffed Mushrooms

Total Time: 25 min
Prep: 5 min
Cook: 20min
Yield : 20 Mushrooms

20 mushrooms caps
1 jar marinara sauce
shredded mozzarella
1 package mini pepperoni
shredded basil

Preheat oven to 350 degrees F. In large oven-proof skillet, fill each mushrooms cap with marinara sauce, and sprinkle generously with mozzarella. Top each with mini pepperoni and bake until cheese is melty and pepperoni is crispy, about 15 to 20 minutes. Top with shredded basil.


Antipasto Picks

Total Time: 5 min

marinated artichokes
Grape tomatoes
marinated olives
Italian flat-leaf parsley
extra-virgin olive oil
kosher salt

Assemble artichokes, grape tomatoes, mozzarella, olives, and parsley onto picks. Drizzle with olive oil and season with salt.


Caramelized Onion and Kielbasa Tarts

Total Time: 50 min
Prep: 5 min
Cook: 45 min

3 white onions, thinly sliced
extra-virgin olive oil
kosher salt
Black pepper
1 package frozen puff pastry, thawed
1 pre-cooked kielbasa, thinly sliced
grated Swiss cheese
fresh thyme

1. Preheat oven to 350 degrees. In large skillet, sauté white onions in olive oil over medium heat until deeply golden and caramelized, about 20 minutes. Season with salt and pepper.
2. Unroll two sheets thawed puff pastry. On floured work surface, roll out puff pastry until slightly thinner. Prick both sheets all over with fork, and transfer to parchment-lined baking sheet. Spread tops with white onions, kielbasa, and Swiss, leaving half-inch border around all sides. Bake tarts until puffy and golden, and cheese is melty, about 25 minutes.
3. Sprinkle with fresh thyme and season with salt and pepper. Slice into squares for serving

Baked Onion Dip in a Bread Bowl

Total Time: 25 min
Prep: 25 min
Serves: 6

2 tbsp. extra-virgin olive oil
1 large white onion, thinly sliced
1 clove garlic, minced
1 c. shredded swiss
8 oz. cream cheese, softened
1/4 c. mayonnaise
kosher salt
Freshly ground black pepper
1 boule, top removed
Baguette, for serving

1. Preheat oven to 350 degrees F. In a large skillet over medium heat, heat oil. Add white onion and cook, stirring occasionally, until golden and caramelized, 20 minutes. Add garlic and cook 2 minutes more.
2. Scrape white onion and garlic into a large bowl and add Swiss, cream cheese, and mayo. Season with salt and pepper.
3. Transfer dip to bread bowl and place on a baking sheet.
4. Bake until warmed and bubbly, 15 minutes. Serve warm with bread.

Smoked Salmon and Cream Cheese Cucumber Bites

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 40 bites
Serving Size: 3 bites per person

2 English cucumber, peeled and cut into 1" rounds
1 pound smoked salmon, cut into bite sized pieces
(1) 8 ounce package cream cheese, softened
3 tablespoons fresh dill, chopped
1 tablespoon Horseradish (more or less to taste)
1 tablespoon heavy cream, optional
Toothpicks or tiny party forks

1. Peel cucumber and slice them into 1" circles. Arrange on a platter as desired.
2. Place in the refrigerator while preparing the cream cheese.
3. Place cream cheese, dill, horseradish, and cream in a large bowl. Beat until well combined (a handheld mixer really helps here.)
4. Spread 1 teaspoon of cream cheese on top each cucumber slice (more or less to taste), then top each slice with a bite sized piece of smoked salmon. Insert a toothpick down the center to keep in place.
5. Serve at once, or keep in the refrigerator until needed.

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