Make-Ahead Finger Foods

Kick off your best party ever with these easy pick up bites. Make them ahead or assemble them in minutes.

Fresh Herb Tomato Crostini
Photo: Jennifer Davick























Make-Ahead: Prepare the tomato mixture up to two days ahead; cover and store in the refrigerator. Toast bread slices one day ahead; store at room temperature in an airtight container.

Ingredients
1/4 cup olive oil
2 garlic cloves, pressed
1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
3 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. pepper
1 large tomato, finely chopped
3/4 cup finely chopped green onions
1/2 cup chopped fresh parsley
1 Tbsp. chopped fresh mint
1/3 cup feta cheese

Preparation
Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slices. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.

Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat.

Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.

Related: 35 Cool Summer Salads

Prosciutto-Wrapped Mango Bites
Photo: Beth Dreiling Hontzas























Make-Ahead: Prepare the bites a few hours ahead; store in the refrigerator covered with a damp paper towel.

Ingredients
1 ripe mango, peeled (cantaloupe or honeydew can be substituted)
1 1/2 cups loosely packed arugula
1 (1-oz.) package fresh basil
4 very thin prosciutto or country ham slices
1/4 tsp. coarsely ground pepper

Preparation
Cut mango into 1/4- to 1/2-inch slices (about 16). Place 1 mango slice on top of 3 arugula leaves and 1 to 2 basil leaves.

Cut each prosciutto slice lengthwise into 4 strips. Wrap enter of each mango bundle with 1 prosciutto strip. Arrange on a serving platter, and sprinkle with pepper.

Related: 12 Crazy-Good Cobblers

Mini Crab Cakes with Garlic-Chive SaucePhoto: Jennifer Davick
























Make-Ahead: Prepare the Garlic-Chive Sauce up to 2 days ahead; store covered in the refrigerator. Prepare the uncooked crab cakes, or just the crab mixture, the day before; store covered in the refrigerator.

Ingredients
1 (8-oz.) package fresh lump crabmeat, drained
3 whole grain white bread slices
1/3 cup light mayonnaise
3 green onions, thinly sliced
1 tsp. Old Bay seasoning
1 tsp. Worcestershire sauce
2 large eggs, lightly beaten
Vegetable cooking spray
Salt to taste
Garlic-Chive Sauce
Garnish: lemon slices

Garlic-Chive Sauce
Stir together 3/4 cup sour cream, 1 minced garlic clove, 1 Tbsp. chopped fresh chives, 3/4 tsp. lemon zest, 1 1/2 Tbsp. fresh lemon juice, 1/4 tsp. salt, and 1/8 tsp. pepper in a small bowl. Cover and chill 30 minutes before serving.

Preparation
Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)

Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).

Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce.

Related: Fall in Love with Summer-Fresh Peaches

Roasted Garlic-Edamame Spread
Photo: Beth Dreiling Hontzas























Make Ahead: Prepare up to 3 days ahead; store covered in the refrigerator.

Ingredients
1 garlic bulb
1 Tbsp. olive oil
2 cups fully cooked, shelled edamame (green soybeans)
1/2 cup ricotta cheese
1/4 cup fresh basil
2 Tbsp. lemon juice
1/4 cup olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
Assorted fresh vegetables

Preparation
Preheat oven to 425°. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with 1 Tbsp. olive oil. Fold foil to seal. Bake 30 minutes; let cook 5 minutes. Squeeze pulp from garlic cloves into a bowl.

Process edamame in a food processor 30 seconds or until smooth, stopping to scrape down sides. Add roasted garlic, ricotta, basil, and lemon juice; pulse 2 to 3 times or until blended.

With processor running, pour 1/4 cup oil through food chute in a slow, steady stream, processing until smooth. Stir in salt and pepper. Serve with assorted fresh vegetables.

Related: Parlor-Perfect Ice Cream Treats

Spinach-and-Parmesan Crostini























Make-Ahead: Prepare the spinach and cheese mixture up to a day ahead; store covered in the refrigerator.

Ingredients
1 (10-oz.) package frozen spinach, thawed
1 (8-oz.) package cream cheese, softened
1 cup freshly grated Parmesan cheese
1/4 cup mayonnaise
1 large garlic clove, minced
1/4 tsp. freshly ground pepper
1/2 (16-oz.) French bread loaf, cut diagonally into 1/2-inch slices
1/3 cup pine nuts

Preparation
Preheat oven to 325°. Drain spinach well, pressing between paper towels to remove excess water.

Stir together spinach, cream cheese, Parmesan cheese, and next 3 ingredients in a medium bowl. Top each bread slices with 2 Tbsp. cheese mixture. Sprinkle with pine nuts. Place bread slices on a baking sheet.

Bake at 325° for 10 minutes or until thoroughly heated and nuts are toasted.

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