Five Quick Hors d’Oeuvres

fingerfood.jpgBy Elizabeth Baird, Jo Calvert,
and Karen Kirk

1. Halve cherry tomatoes, sandwich around small bocconcini balls then thread onto short skewers. Set out a small bowl of balsamic vinegar mixed with extra-virgin olive oil for dipping.

2. Wrap thin slices of prosciutto around pitted honey dates or dried figs. If desired, grill until prosciutto is crisp.

3. Cube chicken breasts and toss with prepared honey-garlic sauce. Broil until no longer pink inside. Skewer chicken cube along with cube of pineapple, mango or cantaloupe.

4. Stuff halved mini-pitas with prepared hummus or baba ghanoush, an eggplant dip. Top with finely diced cucumber and tomato.

5. Top toasted baguette slices with a slice of Brie cheese and either a slice of strawberry, a slice of fresh fig or a dab of mango chutney. Top with a toasted pecan half.


Excerpted from Canadian Living The Complete Christmas Book by the editors of Canadian Living Magazine Copyright © 2007 by the editors of Canadian Living Magazine. Excerpted by permission of Transcontinental Books, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.