Easy last minute finger food for Thanksgiving

With many things to be grateful for, we want to wish all of you the happiest of holidays surrounded by family, friends, and good food. If you downloaded our free eBook with 6 Thanksgiving dessert recipes, we hope that you enjoyed it and found lots of inspiration for this special day.

Today we just want to share some finger food ideas with you. In Peru no party is complete without some colorful hors d’oeuvres to awaken everyone’s appetite, so if you still don’t know what to enjoy before dinner, we’re here to the rescue. All of these are very easy and can be made and assembled in advance. You´ll need very few ingredients, – you probably have most of them in the pantry-, and when ready, they look beautiful and are delicious.

1.- Boil cocktail potatoes, cut a thin slice from the top, take out some of the pulp with a spoon or a small melon baller, and fill the potatoes with whipped cream cheese, and fried and finely chopped bacon. Garnish with chopped bacon and curly parsley leaves.

2.- With a cookie cutter, cut white bread slices in small rounds or rectangles, and top with a dollop of whipped cream cheese and finely chopped ham. Garnish with bacon bits and dill.

3.- Cut brown bread slices in squares or rectangles, top with herbed cream cheese, and a slice of ham filled with a pickle and mayonnaise.

4.- Spread some mayonnaise over sliced bread.  Open a jar of green asparagus, cut them in three, and put several pieces on top of the bread. Garnish with slices of roasted bell peppers. We don’t like to brag, but Peruvian asparagus are the best. (Ok, maybe we do like to brag a little!)

5.- This cebiche-inspired canapes are slices of bread cut in circles, and topped with rounds of cooked sweet potato, a spoonful of mayonnaise, mushrooms and herbs. Sprinkle some fresh lime juice on top to give it an acidic kick.

6.- Buy ready-baked mini vol-au-vents, and fill them with cream cheese mixed with fried onion and finely chopped sun-dried tomatos. Garnish with a slice of red hot chili pepper and serve.

Thanks to Hugo Alvarado Moreno  for the photos.


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