MINNEAPOLIS - Local foodie and author, Beth Dooley, dropped by KARE 11 Sunrise to show us how to make quick and healthy finger foods which are easy to serve and eat.
Here are a few of them:
Piquillos: (or other roasted red peppers) stuffed with a good anchovy
Baked Chevre: slice soft goat cheese and brush with good olive oil. Sprinkle with salt and pepper and chopped fresh thyme. Roll in bread crumbs and bake on crostini at 35o until soft and bubbly, about 10 minutes. Serve warm.
Chorizo Bites: cut chorizo or other spicy sausage into chunks and sear in a skillet until browned. Serve on toothpicks.
Bacon Dates: wrap pitted dates in bacon and skewer with toothpicks to broil, until bacon is cooked. Serve hot.
Mini Focaccia: cut prepared pizza dough into bite sized rounds, brush with olive oil, sprinkle with coarse salt and chopped rosemary and bake until crisp.
Stuffed Endive: fill endive leaves with a dollop of horseradish sour cream and a little shredded smoke salmon.
Carpaccio: cut trimmed filet mignon into very thin slices and toss with arugula, parsley, olive oil, lemon juice and salt and pepper and serve on sturdy crostini.
Brie Tartlets: fill tiny phyllo shells with a small hunk of brie and a dollop of cranberry jelly. Bake until the brie is melted and the jelly is glazed. Top with chopped parsley and serve warm.
Pita chips: so easy and so light, sprinkled with sea salt and fresh herbs.
Fresh Yogurt Cheese: serve with honey and cracked pepper on bruschetta.
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