Perfect Party Finger Foods

Mushroom Breadsticks, Sausage Twists and Baked Figs with Goat Cheese

© Vicki F. Chavis

May 30, 2009

Summer fruits are showing up in the grocery store in abundance. Georgia peaches and California figs are both available now. Take advantage of the in-season items and make a couple of great appetizers.

The appetizers most likely to be served at a summer party are the ones that can be eaten while standing. People standing around at a party love foods they can pop in their mouth, bypassing the utensils. Simple, flavorful, and filling, these three appetizers won't be around long so you might consider doubling or tripling the recipes for large groups.

Sausage Twists

Ingredients:

• 1 pkg pork sausage
• 2 cups biscuit mix
• 1/2 cup milk
• 1/2 cup butter or margarine, softened
• 1/4 cup green onions, finely chopped
• 1 Tblsp green jalapeno sauce

Directions:

1. Stir the biscuit mix, butter, jalapeno sauce and milk together until well-blended. Place in refrigerator for 30 minutes and then divide into two sections. Roll each on a well-floured surface into a 1/8 inch thick log, around 10" by 8".
2. Spread out half of the sausage evenly onto dough. Sprinkle with half of the onions. Roll lengthwise into even log. Repeat with second half. Wrap logs with plastic wrap, place into freezer for an hour until dough is firm. Thaw until soft enough to slice.
3. Preheat oven to 400 degrees F. Slice both logs in 1/2" sections (around 24 per log). Bake on non-stick baking sheets for 15 minutes or until dough is golden brown.

Makes 48 appetizers

Baked Figs with Goat Cheese

Ingredients:

• 2 packages of fresh figs (around 40 figs), sliced in half
• 1-1/2 cups crumbled goat cheese
• 3-4 Tblsp balsamic vinegar

Directions:

1. Wash and then slice figs in half. Arrange on a non-stick baking sheet, cut sides up.
2. Spoon a little goat cheese on each fig half and lightly brush with balsamic vinegar.
3. Bake at 350 degrees F. for 8-10 minutes.

Makes 80

Gourmet Mushroom Puff Pastry Sticks

Ingredients:

• 3/4 lb assorted gourmet mushrooms, roughly chopped
• 4 Tblsp unsalted butter, softened
• 1 cup Marsala wine
• Salt & pepper to taste
• 3 Tblsp chopped herbs (basil, chives, parsley, thyme)
• 4 sheets puff pastry
• 1 egg

Directions:

1. Preheat oven to 450 degrees F. in large pan, melt butter over high heat. Add mushrooms and saute for four more minutes, stirring often.
2. Add Marsala wine, continue cooking over medium heat until liquid is absorbed. Season with salt & pepper and remove from heat.
3. Place mixture into processor and dice well in short pulses. Fold in chopped herbs.
4. Roll out dough on lightly floured surface as thinly as possible. Place thin layer of mushroom mixture onto two of the sheets. Top with remaining two sheets, pressing down so layers stick together.
5. Using a sharp knife or pizza cutter, slice dough into 1/2-inch strips. Twist each strip several times and place on baking sheet, pressing ends down firmly.
6. Beat the egg along with a tablespoon of water. Carefully brush each bread twist with the egg. Bake for five-seven minutes. Reduce heat to 350 degrees and continue to bake until golden brown. Remove from oven. Place bread sticks upright in vases once they've cooled for serving at room temperature.

Makes 12-16

Make summer a time for easy entertaining with appetizers that are simple and simply delicious. Make use of figs while they're in the stores and if you haven't tried the gourmet blend of mushrooms yet, now's the time.

More great recipes for finger foods can be found here:

Chicken Satay and Lamb Tikka on Skewers

Mexican Mango and Nut Empanadas

Figs

Gourmet Mushrooms

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