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Food, Cooking, and Restaurants
Reply to "Finger foods for foodies"
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[quote=Anonymous]How about snow peas stuffed with Boursin or chèvre? Pipe it in. Or tiny sandwiches (smorrebrod), open face, on dark pumpernickel like Mestermacher -top with butter lettuce, sliced beets, thinly sliced baby red potatoes, fresh dill, maybe drizzle with honey mustard. Or marinate tempeh in barbecue sauce and bake or air fry until crisp Or baked or air fry chickpeas, tossed in smoked paprika [/quote]
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