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One of the best things about having a pool is being able to entertain friends and family. Finger foods are an easy, portable option for poolside munching and a great choice for feeding a hungry group. Here are some sweet and savory recipes that are guaranteed to please your guests. And with short prep times, these recipes will allow you to spend less time in the kitchen, and more time having fun by the pool.
Black Bean-Goat Cheese Dip
This healthy and delicious dip can be prepared in advance and heated later when guests arrive.
Ingredients:
- 1 tablespoon(s) olive oil
- 1 small onion, chopped (about 1 cup)
- 2 clove(s) garlic, minced
- 1 1/2 teaspoon(s) cumin
- 2 cans (15 1/2 to 19 ounces each) black beans, drained and rinsed
- 1 cup chicken stock
- Salt and freshly ground pepper, to taste
- 2 large poblano peppers
- 1 bunch scallions, sliced (about 1/2 cup)
- 1/2 cup coarsely chopped cilantro
- 1 log (11-ounce) fresh goat cheese
- 6 whole-grain tortillas, cut into wedges
Directions:
- In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Add 1 can beans and lightly mash. Stir in chicken stock and remaining can of beans. Simmer until very thick (but not pasty), 5 to 7 minutes. Season with salt and pepper. Let cool.
- Meanwhile, place poblano peppers directly on a burner over a medium flame. Turn regularly with tongs to blacken skin, 10 to 15 minutes (if you don’t have a gas stove, you can blacken peppers on a sheet pan under a broiler, turning regularly, about 15 minutes). Place peppers in a paper bag; seal and let sit (and steam) until cool enough to handle. Peel peppers, removing as much of the charred skin as possible without rinsing. Seed and coarsely chop. Transfer to a small bowl and toss with scallions and cilantro.
- Preheat oven to 375 degrees. In the bottom of a 1- to 1 1/2-quart soufflé or baking dish, spread half of bean mixture. Top with half of cheese, crumbled, and half of pepper mixture. Repeat layering once more, ending on pepper mixture. Place dish on a sheet pan and bake 30-35 minutes, until top is bubbling. Meanwhile, arrange tortilla wedges on a large baking sheet in a single layer. Place in oven with dip and bake 10-12 minutes or until crisp. Brush with oil and sprinkle with salt, if desired. Serve hot with tortilla chips on the side.
Grilled Bruschetta with Grilled Red and Yellow Peppers, Gorgonzola and Basil Oil
This is a fun and easy dish to make that won’t take you too far from guests, in fact you’ll be right at the grill!
Ingredients:
- 3/4 cup extra-virgin olive oil
- 1/3 cup fresh basil leaves
- Salt and freshly ground black pepper
- 12 (1/2-inch) thick slices French baguette
- 12 ounces Gorgonzola, at room temperature
- 2 red bell peppers, grilled, peeled, seeded and thinly sliced
- 2 yellow bell peppers, grilled, peeled, seeded and thinly sliced
Directions:
- Heat the grill to high.
- Combine the oil, basil and salt and pepper in a blender and blend for 5 minutes. Strain the oil into a bowl.
- Grill the bread on both sides until lightly golden brown. Remove from the grill and spread some of the blue cheese on 1 side of each slice, top with some of the peppers and drizzle with a little of the basil oil.
Grilled Chicken Eggplant Quesadillas
Try this grilled twist on a finger food classic!
Ingredients:
- 8 oz. chicken tenders
- 4 1/4-inch-thick slices red onion
- 4 1/4-inch-thick crosswise slices eggplant
- 8 6-inch-diameter flour tortillas
- 1/2 c. grated Monterey Jack cheese
- 1/2 c. grated sharp cheddar cheese
- 1/4 cup water
- 2 tbs. chopped fresh cilantro
- 1 jalapeño chili, sliced
- 1 tbs. fresh lime juice
- 1 tbs. olive oil
- Vegetable oil
- Sour cream
Directions:
- Combine 1/4 cup water, cilantro, sliced jalapeño, lime juice and olive oil in blender.
- Blend until smooth. Season with salt and pepper.
- Place chicken tenders in shallow baking dish. Pour marinade over, coating completely. Cover and refrigerate 4 hours.
- Preheat Grill. Remove chicken from marinade and grill until cooked through.
- Brush onion and eggplant with oil, sprinkle with a little salt and pepper and grill for about 4 minutes, turning occasionally.
- Wrap tortillas in foil and place on the top rack of the grill, while you cook the other ingredients.
- Remove everything from the grill. Mix cheeses together in a bowl. Place about 1/4 cup of cheese on half the tortillas.
- Top with chicken, one slice of onion and one slice of eggplant.
- Top with another tortilla to make something like a sandwich.
- Place on grill and cook over low heat until cheese is melted and the tortillas are a nice golden brown.
- Cut Grilled Chicken Quesadillas into quarters and serve with sour cream.
Cookie and Pecan Bars
This portable dessert takes about 5 minutes to prepare and can be made in advance.
Ingredients:
- 2 1/2 cups packaged chocolate chip cookies, crushed into bite-size bits
- 3 cups pecan halves
- 1 cup raisins
- 1/2 cup glazed cherries
- 1 cup unsalted butter (2 sticks)
- 1 cup light brown sugar
- 12 ounces semisweet chocolate chips
Directions:
- In a large bowl, stir together the cookies, pecan halves, raisins, and cherries.
- Place a piece of parchment inside an 8 by 8-inch baking dish. Parchment should hang over the edges all around. (Alternatively, you can butter the dish on all sides.)
- Place a large saucepan or deep skillet on low heat, melt 2 sticks of butter then add in the brown sugar. Stir until the sugar has dissolved. Bring to a simmer. Stir to make sure the sugar is melted and cook for 1 more minute.
- Add the butter mixture to the cookies, pecans, raisins and cherries. Stir until combined. Pour the warm mixture into the prepared baking pan. Spread evenly with a spatula or the back of a large spoon.
- Place a medium saucepan of water, about 2 cups, onto a medium heat. Then place a heat-proof bowl over it to create a double boiler. Add the chocolate chips to the bowl. Allow the chocolate to sit for 1 minute over the heat. When it starts to melt, stir until it’s completely melted. Pour the melted chocolate over top of the pecan mixture. Spread out evenly. Place the mixture into the refrigerator for about 1 hour or into the freezer for 10 minutes to set the chocolate.
- Once set, tip out onto a cutting board, peel off the parchment and with a sharp knife cut the slab into small squares and serve.
