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Rosemary chips

Time 30 minutes
Yields Serves 6 to 8
Rosemary chips
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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.

1

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

2

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

3

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

4

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.)

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