Finger-Licking Food

If your holiday entertaining plans this year center on getting together at home, simple finger foods are the answer. Here are three recipes that are my seasonal favorites; they take simple cocktail foods beyond a wedge of cheese and bowls of olives or nuts.

The tomatoes are colorful and provide just the right salty edge to go with drinks. They take a little time to assemble, but are worth it. I love the versatility of the Gorgonzola and goat cheese spread; it can be piped into endive leaves or celery sticks and sprinkled with walnuts and parsley or served in a shallow bowl to be spread on crackers, toasts, thick slices of apples or pears.

And don’t be misled by the simplicity of the rosemary chips. They are addictive and a welcome alternative to the norm. They hold up for at least a week, so they’re a nice do-ahead.

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BLT Cocktail Tomatoes With Basil

Active Work and Total Preparation Time: 1 hour plus 4 hours chilling

24 cherry tomatoes (about 1-inch in diameter)

Salt

16 thin slices bacon, cooked until crisp, blotted, crumbled

1/4 cup finely diced iceberg lettuce

1/4 cup light mayonnaise

2 tablespoons minced fresh basil

2 tablespoons minced green onion

Small basil leaves, minced basil, for garnish

Use a sharp knife (serrated is best) to cut a thin top from each tomato, just enough to remove the stem. Use a tomato shark (a small, round spoon-like tool with serrated edge) or the small end of a melon baller to remove and discard the seeds, leaving the shell intact. Lightly sprinkle the inside with salt.

Place the tomatoes, cut side down, on a baking sheet lined with paper towels. Allow them to drain for 4 to 6 hours or overnight in the refrigerator.

Mix the crumbled bacon, lettuce, mayonnaise, minced basil and green onion in a bowl. (This can be made several hours ahead and refrigerated.)

To assemble, place the tomatoes, cut side up, on a work surface. (To keep tomatoes stable, use a sharp knife to cut a small slice off the bottom, taking care not to cut through tomato). Fill each tomato with about 1/2 a teaspoon of the bacon mixture until just nicely mounded, using a small espresso or measuring spoon or pastry bag fitted with plain wide tip. Top each with a small basil leaf or minced basil, if using. Serve chilled.

24 tomatoes. Each tomato: 47 calories; 128 mg sodium; 6 mg cholesterol; 4 grams fat; 1 gram saturated fat; 1 gram carbohydrates; 2 grams protein; 0.31 gram fiber.

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Gorgonzola and Goat Cheese Spread With Chives, Parsley and

Toasted Walnuts

Active Work and Total Preparation Time: 15 minutes * Vegetarian

1/2 cup walnut pieces

1 tablespoon minced shallot

1 tablespoon minced chives

3 ounces Gorgonzola cheese (about 3/4 cup crumbled)

3 ounces cream cheese

5 ounces soft goat cheese

2 tablespoons minced parsley

Crackers, toasts, celery sticks, endive leaves, thick apple or pear slices, for serving

Heat the oven to 350 degrees. Spread the walnuts on a baking sheet and bake until lightly toasted, about 7 minutes. Set aside.

Combine the shallot, chives, Gorgonzola, cream cheese and goat cheese in a bowl. (This can be done a few days ahead and refrigerated.)

To serve, transfer the mixture to a shallow 2-cup capacity bowl; sprinkle with the walnuts and parsley. Serve with crackers, toasts, celery sticks, endive leaves, wedges of apples or pears (quickly dipped in water and lemon juice to keep them from turning brown).

8 to 10 servings. Each of 10 servings: 151 calories; 217 mg sodium; 27 mg cholesterol; 14 grams fat; 7 grams saturated fat; 2 grams carbohydrates; 6 grams protein; 0.43 gram fiber.

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Rosemary Chips

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes

If you don’t have two ovens, it’s best to bake the chips in batches.

Olive oil cooking spray

24 wonton skins

1 egg white, whisked until frothy

1 teaspoon dried rosemary leaves, broken into small bits (use mortar and pestle or rolling pin)

Generous 1/4 teaspoon coarse salt

Place a rack in the center of the oven; heat the oven to 400 degrees. Spray a baking sheet with cooking spray. Set aside.

Lay 12 wonton skins on the baking sheet in a single layer. If there is any flour left on them, lightly brush it off.

Lightly brush each skin with egg white. Sprinkle 1/2 teaspoon of rosemary leaves evenly over the skins, then about 1/8 teaspoon salt.

Bake the chips until medium brown, about 6 to 7 minutes. Transfer them to a rack to cool. Repeat with the remaining ingredients. (The chips can be made a week ahead and kept at room temperature in an airtight container.)

6 to 8 servings. Each of 8 servings: 281 calories; 626 mg sodium; 9 mg cholesterol; 1 gram fat; 0 saturated fat; 56 grams carbohydrates; 10 grams protein; 1.98 grams fiber.