Ticketbud Tips and Tools*
August 9, 2013  •  by Jane Carter

Quick & Easy Finger Food Appetizers For Any Event!

Cold Roast Beef, Blue Cheese & Grapes:

[caption id="attachment_17085" align="alignleft" width="238"]Cold Roast Beef, Blue Cheese and Grapes Photo by: Georgia Glynn Smith
Via Oprah.com[/caption]
  • Rare Roast Beef
  • Blue Cheese
  • Grapes
  • Skewers
  Directions: Stack a thin slice of rare roast beef on top of a chunk of blue cheese and a grape. Spike it with the skewer and enjoy! Make as many as you would like!  

Tuna Cucumber Snack

[caption id="attachment_17086" align="alignleft" width="242"]Cucumber Tuna Snack Photo From: Pattylkinsella.com[/caption]
  • Cucumbers
  • 1 can of tuna
  • ½ cup of mayonnaise
  • ½ can of peas or corn
  • Salt
  • Pepper
Directions: First start off by peeling the cucumbers. Once you have done that cut them about 1 inch think. Scoop out the middle seed part of the cucumber. Be sure you leave the bottom layer in. That is where you are going to place your tuna with peas of corn. Once you have finished that start by mixing the tuna, mayonnaise, and peas or corn. Scoop the mix into the middle of the cucumber. Sprinkle a little bit of salt and pepper. And there you have it! Enjoy!  

Goat Cheese With Pistachios and Cranberries

[caption id="attachment_17087" align="alignleft" width="270"]Goat Cheese with pistachios and cranberries Photo By: Jose Picayo
Via: Realsimple.com[/caption]
  • 2 tablespoons roasted pistachios, chopped
  • 2 tablespoons dried cranberries, chopped
  • 1 8- to 10-ounce log fresh goat cheese
  • crackers or bread, for serving
* Serves 8 Directions: Combine the pistachios and cranberries on a large plate. Roll the goat cheese in the fruit and nut mixture to coat. You can serve this with crackers or bread. Enjoy!  

Shrimp With Tarragon Aïoli

  [caption id="attachment_17088" align="alignleft" width="282"]Shrimp with t Photo By: Jose Picayo
Via: Realsimple.com[/caption]
  •     3/4 cup mayonnaise
  •     1/2 cup dill pickles, finely chopped
  •     2 tablespoons fresh tarragon, chopped
  •     kosher salt and black pepper
  •     1 1/4 pounds cooked peeled and deveined large shrimp
  •     1 cup store-bought cocktail sauce
* Serves 8 Directions: Combine the mayonnaise, pickles, tarragon, and ¼ teaspoon of salt and pepper. Serve with the shrimp and cocktail sauce in a small bowl.  

Pears With Blue Cheese and Prosciutto

[caption id="attachment_17089" align="alignleft" width="257"]pears with blue cheese Photo By: Mikkel Vang
Via: Realsimple.com[/caption]
  •     2 pears (such as Bosc or Bartlett), each cut into 8 wedges
  •     2 teaspoons fresh lemon juice
  •     1 cup arugula
  •     3 ounces blue cheese, cut into small pieces
  •     6 ounces thinly sliced prosciutto, cut in half lengthwise
* Serves 8 Directions: In a large bowl, toss the pears and lemon juice. Layer a slice of pear, an arugula leaf, and a piece of cheese on a piece of prosciutto and roll up.  

Cheese Crisps

[caption id="attachment_17090" align="alignleft" width="274"]Cheese Crisps Photo By: Maura McEvoy
Via: Realsimple.com[/caption]
  •     1 loaf (about 1 pound) country-style bread, very thinly sliced
  •     1/3 cup olive oil
  •     8 ounces Gruyere, grated
* Makes about 60 crisps Directions: Heat oven to 375° F. Place the bread on baking sheets. Lightly brush the tops with the oil then sprinkle lightly and evenly with the cheese. Bake until crisp and golden. Roughly that will take about 15 minutes. Break each slice into large pieces. Serve warm or at room temperature.         header photo credit: timsackton via photopin cc]]]]> ]]>