Get your party started with these delicious finger foods. They look catered, but they’re super easy.
Photographer Jean Allsopp
Tapenade, with a twist―fewer ingredients and a bold punch of flavor. These pastry sticks are quick to make and even easier to eat.
¾ cup grated Parmesan cheese
1 cup pitted kalamata olives
1 tablespoon fresh rosemary leaves
2 tablespoons chopped fresh basil
½ (17.3-ounce package frozen puff pastry, thawed)
1. Process first 4 ingredients until smooth.
2. Unfold pastry sheet onto a lightly floured surface, and press out fold lines. Roll into a 12- x 10-inch rectangle.
3. Spread olive mixture over lengthwise half of rectangle to within 1 inch of long ledge; fold pastry over filling. Roll gently with a rolling pin; pinch edges to seal. Cut crosswise into (½-inch) strips. Twist strips; place on a greased baking sheet.
4. Bake at 400° for 12 to 15 minutes. Remove to wire racks to cool. Makes about 1½ dozen.
Hosting Help: Include a variety of options in your party spread so dieters and vegetarians can indulge.