5 Festive Mini Appetizers

These bite-size versions of our favorite Southern foods are adorable finger foods fit for your next party!

Chicken Salad Tarts
Chicken Salad TartsChicken 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

Crab Cake Hush PuppiesCrab 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

Preparation
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

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

Preparation
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 IssueApril 2012 Issue More from Southern Living:
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Best New Flowers for the South