Entertaining is enjoyable and a snap if you have a couple of ‘go to’ easy recipes. Nothing is better to serve a crowd than no mess finger foods. Avoid the utensils and make cleanup after a crowd simple. My easy menu includes grilled chicken strips, bruschetta caprese bites and mini zucchini boats. Add some pasta and garlic bread and you can make a complete spread for a buffet. These are all healthy and fun to make.
Grilled Chicken Strips
Heat a grill to 350 to 400 degrees
4 chicken breasts sliced into ½ inch wide strips
Place strips in a zipper sealed plastic bag with marinade for ½ an hour
2 tbsp. olive oil
1Tsp each of onion and garlic powder
1 tsp each of salt and pepper
Use tongs to remove chicken from bag and place on hot grill. Turn strips until grill marks appear and thoroughly cooked…approximately 15 minutes.
Cover with foil until ready to serve.
Bruschetta Caprese Bites
You need a hot grill or oven.
1 French baguette sliced into 1 inch think pieces and toasted on a hot grill or in a hot oven
Olive oil and a brush
Fresh leaves of basil
1 large or 2 small tomatoes thinly sliced
Fresh ¼ inch sliced mozzarella pieces
Brush toasted bread with olive
Stack on top of the bread and olive oil
First the cheese, then tomato
Top with basil leaf and place tooth pick through to secure and serve.
Mini Zucchini Boats
Heat broiler setting on oven
4 small to medium sized zucchini
2 cloves of minced garlic
1 small onion minced
2 tbsp. olive oil
¼ cup grated parmesan cheese
Slice zucchini in half lengthwise and in half widthwise
With a melon baller or small spoon scoop middle of zucchini slices and set zucchini chunks aside
Chop scooped zucchini insides with all other ingredients
Scoop mixture back into zucchini chunks and place on baking sheet or pan
Place in oven broiler until browned about 10 to 15 minutes
Once brown remove and serve
These are all easy finger food to serve when having a small get together or to bring to a party.
Another option is to serve all three finger foods with a side of pasta. I like to prepare a couple of different pastas and set out containers of different toppings like marinara, a vinaigrette, or creamy Alfred sauce with different condiments or cheeses to top the pasta.