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Three quick ideas: fun finger foods

Bruschetta with strawberry, nuts and cheese camembert on wooden blue rustic background. Top side view, selective focus, close up.
‘Tis the season for entertaining, and finger foods are not only easy to manage, they are surprisingly versatile. Check out these three quick ideas featuring in-season produce.

MINI CAPRESE SKEWERS
Using mini wooden skewers, thread multi-colour gourmet cherry tomatoes alternately with a basil leaf folded in half, and a Borrello Cheese or La Delizia Latticini bocconcini. Continue until skewer is full. Drizzle with WA EVOO and balsamic glaze.

OCCY BLINI
Combine 1 cup plain flour, ¾ tsp salt and ½ tsp baking powder in a bowl. Whisk together ¾ cup milk, 1 egg and 1 tbsp melted butter and mix into flour mixture to make a smooth batter. Heat butter in a frying pan and drop tablespoons of batter into the pan, well spaced. Cook until bubbles form on surface and flip to cook on the reverse for 1 more minute. Remove onto a paper towel to cool. Spread blini with Bookara Goat Dairy curd and top with a selection of bite-sized marinated Fremantle Octopus and a very finely sliced piece of lemon. Finish with scattered thyme leaves.

STRAWBERRY BRIE CROSTINI
Heat oven to 200C. Slice a Loafers Artisan baguette into 1cm slices and arrange on a baking tray and brush with olive oil. Season with salt and pepper and bake for 5 minutes until slightly toasted. Remove from oven and top each crostini with a slice of Margaret River Dairy brie and finely sliced strawberries. Season with black pepper and drizzle with balsamic vinegar.