" Vegetable & Fruit Fingerfoods "

Mushroom Roasted Peppers

6 small size sweet peppers ( red or yellow ), 1 cup dice mushroom, 1/4 cup fresh basil (leaves shredded ), 4 cloves minced garlic, 1 cup grated mozzarella cheese, 1 1/2 grated parmesan cheese, 1 oz butter

Cooking Method:

1.) Cut the peppers in half (lenghtwise), but keep the stems attached. Ribs and seeds should be remove and wash each peppers before roasting. Greased baking sheet with butter, place peppers cut side down in the oven and roast it on a 400 degrees oven temperature for about 15 minutes.

2.) Divide among peppers the toppings. Top evenly with dice mushrooms, basil, minced garlic and grated parmesan cheese.

3.) Return the peppers into the oven after preparing the toppings and roast until edges are slightly charred and cheese melted. It will take about 10 minutes. Garnish some remaining basil on top.

Cream Cheese Potato Basket

25 small size potatoes, 1/2 cup cream cheese, 2 oz salted butter, 1/2 cup fresh chives ( finely chopped )

Steamed or boil potatoes for 8-10 minutes until slightly tender. Do not overcooked or it will fall apart in preparing it for the next step. Drain and cool.

Melt the butter in skillet. Cut the potatoes in half brush melted butter on each half potatoes, greased the baking sheet with butter. Bake for about 20-25 minutes. Spoon some cream cheese on top of the potatoes and sprinkle some chopped chives on top. Bake it for another 1-2 minutes until cream cheese is slightly melted.

Vege Skewer with Avocado Dip

1 cup 1/2" thick tubular cut carrots, 1 cup 1/2" thick tubular cut mini cucumber, 1 cup 1" square cut celery, 1 cup walnut size cauliflower

For Dipping sauce :

1 tbsp lemon juice, 1 small ripe avocado, 1/4 cup light cream, 1/4 tsp salt, 1 clove minced garlic, drops of chili sauce

Cooking Directions:

On a small skewer stick place cucumber first, then celery, carrots, celery again and cauliflower on top.

Remove avocado meat from its pit. Scoop it out using a spoon and place it on a blender including the other ingredients. Pour in a container with cover and refrigerate for 1 hour or until ready to serve.

Fruit Stick

1 cups cherries in syrup, 1 cup pineapple chunk, 1 1/2 cup dice honey dew, 1 1/2 cup dice cantalops

Place in a small size bamboo skewer the different kinds of fruit in this order; cantalops, pineapple, honeydew and cherries on top.