Valentines Multiple Recipes

Easy Finger Food Recipes for Valentine's Day

Enjoy dinner and a movie at home on Valentine's Day this year! A mouth-watering selection of finger food recipes offers a playful twist on classic favorites that are great for a special date night and for entertaining throughout the year. All of these recipes can be made ahead and finished up just moments before you're ready to enjoy them-perfect for no-fuss fun.

Red Grape Cups with Goat Cheese and Pistachio
Entice the appetite of your dinner date or guests by setting out juicy grapes filled with goat cheese and topped with chopped pistachios.
Makes 24 pieces
Prep time: 15 minutes
INGREDIENTS
12 large red globe grapes
1 log (4 ounces) goat cheese
1/2 cup shelled pistachios, finely chopped

INSTRUCTIONS

1. Cut each grape in half. Cut a small slice off the end of each half to prevent it from tipping.
2. Using a small melon baller or a tiny spoon, scoop out any seeds and enough flesh to create a slight indentation.
3. Cut the goat cheese log into 24 equal pieces and shape each piece into a ball.
4. Press one side of each ball of goat cheese into the chopped pistachios.
5. Place the cheese in each grape half, pistachio-side up. Press gently to adhere. Serve on a small dish or a small decorative cake stand for an elegant effect.

Make Ahead Tip: Grape Cups can be prepared several hours in advance. Refrigerate in an airtight container, until ready to serve. Let them come to room temperature before serving.



Tiny Tomato Soup Shots with Grilled Cheese Croutons
Enjoy a pint-sized soup and sandwich course next. It’s the ultimate childhood favorite re-imagined for adult tastes.
Makes 12 Soup Shots*
Prep time: 20 minutes
INGREDIENTS
Tomato Soup
1 can (10 3/4 ounce) condensed tomato soup
3/4 cup heavy cream
1/4 cup chicken broth (optional)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon lemon zest (optional)
Thinly sliced fresh basil, for garnish (optional)
12 shot glasses or espresso cups and decorative toothpicks
Grilled Cheese Croutons
1-2 tablespoons butter
6 slices good quality, firm French or Italian bread, crusts removed
3-6 Cheddar cheese slices
3-4 cherry tomatoes, sliced into 3-4 rounds
*While 12 is the perfect amount when you’re entertaining, feel free to only make up the amount of shots you need for a smaller group.

INSTRUCTIONS

1. Prepare soup according to package directions, using chicken broth in place of water. Stir in the basil, oregano and optional lemon zest. Keep warm.
2. Melt butter in a medium skillet over medium heat. Trim the crusts from each piece of bread. Fill with 1-2 thin slices of cheese to make 3 sandwiches. Cook until golden brown on both sides.
3. Let stand 5 minutes. Cut each sandwich into quarters to create mini sandwich squares.
4. Thread 1 mini sandwich and 1 tomato slice onto each toothpick.
5. Pour about 3 tablespoons of soup into each shot glass. Garnish with thinly sliced basil if desired. Top each glass with a mini sandwich skewer. Serve.

Make Ahead Tip: Soup can be prepared ahead and re-heated. Sandwiches can be assembled in advance and cooked just before serving.



Mini Potato, Green Onion and Cheese Frittatas
Serve these little rounds of delicious flavor as your main course or as an accompaniment to tomato soup. They’re easy, portable and comforting on a cold night.
Makes 36 pieces
Prep time: 10 minutes
Bake time: 8-10 minutes
INGREDIENTS
Cooking spray
6 eggs, beaten
1/2 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
Pinch cayenne pepper
1 large potato (about 12 ounces), baked, peeled and finely chopped
2 green onions (about 1/2 cup), white and green parts finely chopped, plus more for garnish
3 tablespoons roasted red pepper, drained, and finely chopped, plus more for garnish
1/2 cup sharp Cheddar or Swiss cheese, shredded
Sour cream, for garnish

INSTRUCTIONS

1. Preheat the oven to 375°F. Spray 3 mini muffin tins (made for 12 muffins) with cooking spray.
2. In a large bowl, whisk together the eggs, milk, pepper, salt and cayenne pepper. Stir in the potato, green onions, roasted red pepper and cheese.
3. Fill each muffin cup with 1 tablespoon of the egg mixture.
4. Bake until puffed and just set in the center, about 8 to 10 minutes. Let stand 5 minutes. Using a small rubber spatula, gently loosen the frittatas from the muffin cups.
5. Garnish each with a small dollop of sour cream, thinly sliced green onion and finely chopped roasted red pepper. Serve warm or at room temperature.

Make Ahead Tip: Frittatas can be made several hours ahead. Refrigerate, well wrapped, until ready to serve. Reheat slightly in a 250°F oven.



Blue Cheese and Date Biscotti Bites
Finish your meal of bite-sized delights with handmade Biscotti, shaped and cut into adorable minis. Serve with your favorite hot beverage, such as cider, hot chocolate or cappuccino.
Makes about 32 small biscotti
Prep time: 30 minutes
Bake time: about 50 minutes
INGREDIENTS
1 cup, plus 2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons sugar
4 tablespoons (1/2 stick) unsalted butter, softened
1 cup blue cheese crumbles, divided
1 large egg
1/2 cup dates, chopped
1/4 cup almonds, sliced

INSTRUCTIONS

1. Preheat oven to 325°F. Line a large baking sheet with parchment paper.
2. In a medium bowl whisk together flour, baking powder, salt, pepper and sugar. Set aside.
3. In the bowl of an electric mixer beat butter and 1/2 cup of blue cheese until light and fluffy, about 1 minute. Beat in egg. Beat in flour mixture and remaining blue cheese just until blended. Stir in dates and almonds.
4. Turn dough out onto a lightly floured surface. Gather dough together and divide into 4 pieces. Roll each piece of dough into 6” long logs (about 1 1/4” wide). Carefully transfer logs to a parchment-lined baking sheet, about 3” apart.
5. Bake until almost firm to touch but still pale, about 25 minutes. Remove from oven, but maintain oven temperature. Cool on baking sheet 15 minutes.
6. Carefully transfer logs to cutting board. Using a serrated knife gently cut each log crosswise at a slight angle into 8-10 slices. Place slices on parchment lined baking sheet, cut side down. Bake until firm and slightly golden, about 18 minutes, turning each slice over halfway through bake time. Transfer to racks and cool.

Make Ahead Tip: Prepare and store in an airtight container for up to 1 week. This Valentine’s Day, cuddle up with that special someone and share a delicious spread of lovable finger foods. And don’t forget to keep these tasty bites in mind to add a unique touch to your parties.

This article was sent to me by my friend Jodi. She has the newsletter called
This n That from the Heartland. It's a very good newsletter that comes out
2 times a month. I highly recommend it. There are 2 versions, the plain one
and the one with graphics.