" Vegetable & Fruit Fingerfoods "
Mushroom Roasted Peppers
6 small size sweet peppers
( red or yellow ),
1 cup dice mushroom,
1/4 cup fresh basil
(leaves shredded ),
4 cloves minced garlic,
1 cup grated mozzarella cheese,
1 1/2 grated parmesan cheese,
1 oz butter
1.) Cut the peppers in half (lenghtwise),
but keep the stems attached. Ribs and
seeds should be remove and wash each
peppers before roasting. Greased baking
sheet with butter, place peppers cut side
down in the oven and roast it on a 400 degrees
oven temperature for about 15 minutes.
2.) Divide among peppers the toppings.
Top evenly with dice mushrooms, basil,
minced garlic and grated parmesan cheese.
3.) Return the peppers into the oven
after preparing the toppings and roast
until edges are slightly charred and cheese
melted. It will take about 10 minutes.
Garnish some remaining basil on top.
Cream Cheese Potato Basket
25 small size potatoes,
1/2 cup cream cheese,
2 oz salted butter,
1/2 cup fresh chives ( finely chopped )
Steamed or boil potatoes for 8-10 minutes
until slightly tender. Do not overcooked
or it will fall apart in preparing it for
the next step. Drain and cool.
Melt the butter in skillet. Cut the potatoes
in half brush melted butter on each half
potatoes, greased the baking sheet with
butter. Bake for about 20-25 minutes.
Spoon some cream cheese on top
of the potatoes and sprinkle some chopped
chives on top. Bake it for another 1-2
minutes until cream cheese is slightly melted.
Vege Skewer with Avocado Dip
1 cup 1/2" thick tubular cut carrots,
1 cup 1/2" thick tubular cut mini
1 cup 1" square cut celery,
1 cup walnut size cauliflower
For Dipping sauce :
1 tbsp lemon juice,
1 small ripe avocado,
1/4 cup light cream,
1/4 tsp salt,
1 clove minced garlic,
drops of chili sauce
On a small skewer stick place
cucumber first, then celery,
carrots, celery again and
cauliflower on top.
Remove avocado meat from its
pit. Scoop it out using a spoon
and place it on a blender including
the other ingredients. Pour in
a container with cover and refrigerate
for 1 hour or until ready to serve.
1 cups cherries in syrup,
1 cup pineapple chunk,
1 1/2 cup dice honey dew,
1 1/2 cup dice cantalops
Place in a small size bamboo skewer
the different kinds of fruit in
this order; cantalops, pineapple,
honeydew and cherries on top.