Finger food is perfect for cocktails, but preparing it may mean a lot of work.
The end result, though, is rewarding and impressive. Chef Miri Arazi, owner of
Metuka Room service catering, offers a few ideas for finger foods that can be
prepared ahead of time and finished at the last minute.
imagination to create your own take on these basics.
✔ 200 gr. butter, cut into small pieces
✔ 21⁄2 cups flour
✔ 1 egg
✔ 1 tsp. salt Prepare pastry in a mixer bowl or by hand. Wrap with plastic
film and refrigerate.
Oil muffin baking pan or small individual baking
Divide the pastry in two and roll each part very thin (about 1
mm.), and using a glass cut out discs. Place in the baking forms. Place in the
freezer for at least 2 hours.
Heat oven to 160º and bake pastry shells
about 20 minutes or until pastry is browned. Remove from baking forms and chill
on a rack.Goat cheese and eggplant filling:
✔ 1 cup sour cream
package goat cheese
✔ 100 gr. roasted eggplant, cubed
✔ Salty goat’s cheese
Salt and pepper
✔ 50 gr. roasted hazelnuts
Mix cream and cheeses together until
smooth. This can be done by hand or in a food processor. Add eggplant cubes,
mixing by hand. Fill the baked pastry shells. Serve.Avocado filling:
✔ Juice of 1⁄2 lemon
✔ 3 Tbsp. olive oil
✔ Salt and pepper
✔ 2 Tbsp.
✔ 100 gr. pomegranate seeds
Halve the avocados, remove pit and
peel. Place in a food processor, add lemon juice, oil, salt and pepper. Whiz
and mix in the coriander by hand.
Fill the pastry shells and garnish with
Note: Fill these shells with any favorite mixture.
Remember: When serving bite-size quiches, the flavors should be more
noticeable.SWEET POTATO AND ROSEMARY BAKEMakes about 40 For the pastry:
✔ 75 gr. soft butter
✔ 150 gr. hard white cheese (such as Cana’an or Russian
✔ 2 cups flour
✔ 1 tsp. baking powder
✔ Pinch salt
✔ 1 tsp. sugar
✔ 1 Tbsp. oil
✔ 1⁄4 cup cream For the filling:
✔ 500 gr. peeled sweet
✔ Salt and pepper
✔ 1 sprig rosemary
✔ 250 gr. ricotta cheese
11⁄2 tsp. honey Topping:
✔ 1 egg, beaten
✔ 1 Tbsp. sesame seeds
✔ 1 Tbsp.
nigella seeds (in Hebrew ketzah)
Prepare pastry one day ahead.
Place butter and cheese in the mixer bowl
and blend until smooth and soft.
Add flour, baking powder, salt and sugar
and work until crumbs form. Add oil and cream and continue mixing only until the
pastry forms. Wrap with plastic wrap and refrigerate no less than 24 hours or up
to 4 days.
Heat the oven to 180º. Line two baking sheets with parchment
paper.To prepare filling:
Season the potatoes with salt and pepper.
Place the rosemary sprig on one of the baking sheets and the potatoes on top.
Bake potatoes for 20 minutes or until tested done. Let cool.
In the food
processor puree the potatoes, add cheese and honey and work until
Roll out the pastry to a 40-cm. square.
Using a ruler,
divide into five 8-cm. strips.
Using a pastry syringe or spoon, place
filling along one side of each strip and roll over to create five filled
Place the rolls seam side down on the lined baking sheet and brush
Sprinkle sesame and nigella seeds on top.
Cut each roll
into 8 equal parts and bake about 15 minutes. Serve warm.ANTIPASTI
✔ 2 zucchinis
✔ 2 eggplants
✔ 2 sweet potatoes
✔ 2 white onions
✔ 1 red
✔ 1 basket champignon mushrooms
✔ 1 each yellow, orange and red or green
✔ Cherry tomatoes Marinades: For the zucchini and the eggplant, mix olive
oil, minced garlic, mint, coarse salt and pepper.
For the sweet potatoes,
mix olive oil, coarse salt and pepper, rosemary and za’atar.
onions, mix olive oil, honey, balsamic vinegar, sugar and thyme.
mushrooms, use balsamic vinegar, salt and pepper.
For the peppers, mix
olive oil with garlic and oregano.
For the cherry tomatoes, use a mixture
of oil, salt and pepper, rosemary and thyme.
Cut zucchinis, eggplants and
sweet potatoes into halves lengthwise; cut onions into quarters; seed and cut
peppers into strips. Keep mushrooms and tomatoes whole.
vegetable separately and place each kind on a different baking sheet. Bake in a
preheated 160º-180º oven until done.
Chill and arrange on wooden skewers,
alternating. Serve on a platter or place 2 skewers on each plate. Recipes and
photos are courtesy of Metuka chain of bakeries and Metuka Roomservice, a
catering service available at the branches, for more information please call
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