Assorted Party Finger Foods (Olive & Cheese Skewers, Spicy Peanut Cups, Veggie Bread Rolls, Cucumber Cheese Canapés, Tomato Bruschetta)

Ingredients

• 12 pieces Black Olives (pitted)
• 200 g Processed Cheese (cut into 12 bite‑size cubes)
• 2 tsp Extra Virgin Olive Oil (for coating olives)
• 12 pieces Toothpicks (washed and dried)
• 1 cup Roasted Peanuts (unsalted, good quality)
• 1 medium Onion (finely chopped)
• 1 piece Green Chili (finely chopped, adjust to taste)
• 0.25 tsp Salt (adjust to taste)
• 1 piece Lemon (freshly squeezed juice)
• 1 medium Carrot (peeled and grated)
• 0.5 medium Cucumber (seeds removed, grated, water squeezed out)
• 2 tbsp Mayonnaise (store‑bought)
• 1 pinch Fresh Pepper (ground black pepper)
• 8 slices Bakery Bread (thick sliced, crusts removed, flattened with rolling pin)
• 12 pieces Light Salty Biscuits (e.g., cream crackers)
• 4 slices Cheese Slices (cut into squares)
• 0.25 medium Cucumber (for topping) (thinly sliced)
• 1 pinch Chaat Masala (optional, for flavor)
• few drops Tomato Ketchup (for garnish on canapés)
• 1 baguette Baguette (cut into 1/2‑inch slices)
• 3 medium Tomatoes (deseeded and finely chopped)
• 2 cloves Garlic (finely chopped)
• 5 leaves Fresh Basil Leaves (chopped; can substitute mint)
• 1 tbsp Extra Virgin Olive Oil (for bruschetta)
• 1 pinch Salt (for tomato topping)
• 1 pinch Black Pepper (for tomato topping)

Instructions

1. Prepare Olive & Cheese Skewers

   Place the olives in a bowl, drizzle with 2 tsp extra‑virgin olive oil and toss gently to coat. Set aside. Cut the processed cheese into 12 bite‑size cubes. Wash and pat dry the toothpicks.

   Time: PT10M

2. Assemble Skewers

   Thread a cheese cube onto a toothpick, then push an olive into the center of the cube so it stays upright. Repeat for all 12 pieces.

   Time: PT5M

3. Make Spicy Peanut Cups

   In a bowl combine 1 cup roasted peanuts, the finely chopped onion, and the chopped green chili. Add 0.25 tsp salt, squeeze the juice of one lemon over the mixture, and stir until evenly coated.

   Time: PT10M

4. Prepare Veggie Roll Filling

   Grate the carrot and the half cucumber. Place the grated cucumber in a clean kitchen towel and squeeze out all excess water. In a bowl combine the grated carrot, squeezed cucumber, 2 tbsp mayonnaise, 0.5 tsp salt, and a pinch of fresh black pepper. Mix until smooth.

   Time: PT12M

5. Shape Bread Rolls

   Take the thick‑sliced bread, trim off the crusts, and flatten each slice with a rolling pin. Spread a thin layer of the veggie filling evenly over each slice. Roll the bread tightly, then cut each roll in half. Secure each roll with a toothpick if desired.

   Time: PT10M

6. Assemble Cucumber Cheese Canapés

   Place a salty biscuit on a serving plate. Top each biscuit with a square of cheese, then a thin cucumber slice. Sprinkle a pinch of chaat masala and add a tiny drop of tomato ketchup for color.

   Time: PT8M

7. Prepare Tomato Bruschetta Topping

   Dice the tomatoes, discard seeds, and chop finely. Mince the garlic and basil leaves. In a bowl combine the tomatoes, garlic, basil, 1 tbsp olive oil, a pinch of salt, and a pinch of black pepper. Mix gently.

   Time: PT10M

8. Assemble Bruschetta

   Slice the baguette into 1/2‑inch pieces. Lightly toast the slices if desired (optional). Spoon a generous amount of the tomato mixture onto each slice and arrange on a platter.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Black Olives: Green Olives
• Instead of Processed Cheese: Cheddar, Mozzarella
• Instead of Extra Virgin Olive Oil: Vegetable Oil
• Instead of Roasted Peanuts: Cashews, Almonds
• Instead of Green Chili: Red Chili Flakes
• Instead of Lemon: Lime Juice
• Instead of Mayonnaise: Greek Yogurt
• Instead of Bakery Bread: Whole‑wheat sandwich bread
• Instead of Light Salty Biscuits: Saltine crackers
• Instead of Cheese Slices: Swiss cheese, Cheddar
• Instead of Chaat Masala: Paprika
• Instead of Baguette: French bread
• Instead of Tomatoes: Cherry tomatoes (halved)
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Fresh Basil Leaves: Mint leaves

Equipment Needed

• Knife
• Cutting Board
• Grater
• Mixing Bowls
• Measuring Spoons
• Rolling Pin
• Toothpicks
• Serving Plate
• Spoon or Spatula

Critical Steps — Do Not Skip

• Coating olives with oil to keep them moist
• Squeezing out excess water from grated cucumber
• Spreading a thin layer of veggie filling on bread to prevent soggy rolls
• Finely chopping tomatoes and basil for a smooth bruschetta topping

Chef Tips from the Video

• For a pop of color, drizzle a tiny amount of balsamic reduction over the bruschetta just before serving.
• Add a sprinkle of smoked paprika to the peanut mix for an extra depth of flavor.
• Use a small cookie cutter to shape the cheese squares for uniform canapés.

Troubleshooting

Storage

Refrigerator: Store assembled items in airtight containers for up to 2 days. Keep the bruschetta topping separate from the bread to avoid sogginess.

Freezer: Not recommended for this platter due to fresh vegetables and cheese.

Room temperature: Serve the biscuits and skewers within 2 hours at room temperature.

Make-Ahead Tips

• Prepare the olive‑cheese skewers and peanut cups up to 2 hours ahead and keep refrigerated.
• Grate and squeeze the cucumber, then store the filling covered in the fridge.
• The tomato bruschetta topping can be made a few hours ahead; keep it chilled and add to bread just before serving.