SHARECOMMENTMORE

Finger foods that are easy to make for holidays:

Tri-colored tortellini skewers:
1 # packaged tri colored tortellini (such as buotoni)
12 cherry tomatoes
12 bamboo skewers
pesto sauce (your choice, many to choose from)
Italian dressing or any other favorite dip
~cook tortellini as directed, rinse and chill
~rinse off all fresh produce
~skewer 2 pieces of tortellini red then white
~skewer one cherry tomato after white tortellini
~skewer last tortellini, green after tomato
~repeat for remaining skewers
~arrange on a server platter with desired sauces and serve room temperature

Margarita dip:
marinara sauce
boursin cheese ( goats cheese can be substituted)
basil pesto
baguette for crustini
~slice baguette into thin slices on a bias, dab with olive oil and fresh garlic
~toast baguettes until golden brown and set aside
~place marinara sauce in shallow round casserole dish (1-2 inches deep)
~with melon baller scoop out chilled cheese and place randomly on top off mari.
~place casserole dish in oven and heat uniformly until bubbly
~put pesto in a squeeze bottle or pastry bag
~place marinara / cheese dish on trivet
~drizzle pesto over marinara/cheese dish in a creative pattern
~place crustinis into dish along outer edge of dish to surround the center
~serve!

Fresh mozzarella skewers:
12 pieces fresh mozzarella balls
cherry tomatoes
fresh basil leaves
12 bamboo skewers
aged balsamic vinegar
herbed olive oil
fresh cracked black pepper
~skewer cherry tomato onto bamboo skewer
~wrap mozzarella ball in fresh basil leaf
~skewer second cherry tomato onto skewer
~repeat for remaining skewers
~place skewers on serving platter
~drizzle skewers with aged balsamic, olive oil and fresh cracked black pepper
~serve!

Creme brulee:
5 egg yolks
2 cups heavy cream
1/8 tsp vanilla
1/4 cup sugar
4 custard cups
9x13 casserole dish

light brown sugar
mini blow torch
~combine egg yolks, cream, vanilla and sugar
~mix well with whisk
~fill custard cups with egg/cream mix
~place filled custard cups in baking dish
~fill dish with hot water 1/2 way up the outsides of filled custard dishes
~bake at 400 for approx. 1 hour or until firm and set
~let custard chill to room temperature
~lightly spread brown sugar over top of set custard (the back of a spoon works best)
~with mini brulee torch carmelize brown sugar in many sweeps over brown sugar (being carefull not to burn)
~ serve!

Courtesy: Chef Joel Bradshaw of Porto Bello restaurant in Grand Haven, MI

Link to Porto Bello restaurant: www.enjoyportobello.com