Finger food

In today culinary world, the times of cut toast bread made
finger food is over, as well devilled eggs and similar
are considered to be tapas, rather than finger food,
new star is here – crackers.

Not only a “side” to a cheese anymore, nor stomach filler for
those on diet.
Finally.
Lot of variety in the stores, it’s a joy choosing of them.
Quick for party time, I’ve recently made 8 versions, with help
of one prep person it took about 90 minutes to finish 300.
Count with 5 per person in your party.

Here is link picture with description of each one (new window)

Be creative!
I’ve picked whole grain wheat cracker and mozarella spread
on top, finished with red cherry tomato and basil leaf – simple.

And for this one, white cracker with sea salt, herb spread on top.
The spread is quite easy made from scratch, you can base it
on fromage blanc, or, in this case I’ve used Philadelphia, mixed
it with salt and peper and added finely cut fresh herbs – let the
fantasy be your quide . . .
Garnished with pretty purple leaf (which I’m sooo unsure of it’s
name right now) and yellow cherry tomato on top.

The fish trio you can see above or in that link, nice whole wheat
crackers with sesame seed, tuna spread – (Philadelphia, tuna, butter,
salt, peper, mustard and chives) and rucola salad leaf, then
I’ve used three kinds of smoke fish for them – halibut, salmon and
gravad laks, that is Scandinavian speciality – salmon marinated in
salt and dill. Voila, simple and fabulous.

Add small cubes of aged cheddar with grape wine on top
(secured with party picker) to your table, or poppy seed
crackers with spicy bell pepper spread and triangle of brie,
garnished with parsley and seasoned with paprika . . . .

enjoy your party!

Tomas