These bite-size versions of our favorite Southern foods are adorable finger foods fit for your next party!
Chicken Salad Tarts
Ingredients
1 (1.9-oz.) package frozen mini phyllo pastry shells
3/4 cup store-bought chicken salad
Mango slices
Blackberries
Basil sprigs
Preparation
1. Crisp pastry shells according to package directions; cool. Spoon chicken salad into cooled shells. Gently place 1 fresh mango sliver onto chicken salad in each shell, shaping mango sliver to resemble a flower. Place 1 small piece of blackberry and 1 small basil sprig next to each mango slice.
Crab Cake Hush Puppies
Ingredients
1 cup self-rising white cornmeal mix
1/2 cup self-rising flour
3 green onions, thinly sliced
1/2 cup finely chopped red bell pepper
1 tablespoon sugar
1/4 teaspoon salt
8 ounces fresh lump crabmeat, picked
1 large egg
3/4 cup beer
Vegetable oil
1. Stir together cornmeal mix, flour, green onions, bell pepper, sugar, and salt in a large bowl. Stir in crabmeat, egg, and beer until just moistened. Let stand 10 minutes. Pour oil to depth of 2 inches into a Dutch oven; heat to 360°. Drop batter by tablespoonfuls into hot oil, and fry, in batches, 2 to 3 minutes or until golden brown, turning once. Serve with your favorite rémoulade or cocktail sauce.
Strawberry Pretzel Crostini
Ingredients
2 cups finely chopped strawberries
1/4 cup chopped fresh basil
2 tablespoons dark brown sugar
4 teaspoons minced shallot
Pinch of pepper
1 (3-oz.) package cream cheese, softened
36 pretzel crackers
1. Stir together strawberries, basil, brown sugar, shallot, and pepper. Spread softened cream cheese onto pretzel crackers. Top with strawberry mixture.
Note: We tested with Keebler Town House Flipsides Original Pretzel Crackers.
Andouille Mini Dogs
Andouille Mini Dogs
Ingredients
1 (12-oz.) package Cajun-style andouille miniature sausages or cocktail-size smoked sausages
1 tablespoon olive oil
1 (9.25-oz.) package dinner rolls, warmed
Creole mustard
Sweet pepper relish
Preparation
1. Sauté sausages in hot olive oil over medium heat 5 minutes or until lightly browned and thoroughly heated. Cut slits in tops of rolls. Fill each roll with 1 sausage, and top with Creole mustard and sweet pepper relish. Note: We tested with Aidells Cajun-Style Andouille Minis and Hillshire Farm Lit'l Smokies.
Boiled Peanut Hummus
Boiled Peanut Hummus
Ingredients
1 cup shelled spicy boiled peanuts
1/4 cup water
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons creamy peanut butter
1 1/2 teaspoons hot sauce
1 teaspoon minced fresh garlic
1/4 teaspoon ground cumin
Olive oil
Pepper
Garnish: fresh cilantro sprigs
Preparation
Process peanuts, water, cilantro, lime juice, 2 Tbsp. olive oil, peanut butter, hot sauce, garlic, and cumin in a food processor 1 minute or until smooth. Spoon into shot glasses or small bowls, and drizzle with olive oil. Sprinkle with pepper. Serve with carrot or celery sticks. Garnish with fresh cilantro sprigs.
Related: 9 More Mini Appetizers
Related: Party-Perfect Sheet Cakes
Related: No-Fuss Party Tips
April 2012 Issue More from Southern Living:
The New Ladies Lunch
Gracious Hostess Gifts
Best New Flowers for the South
