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Entertaining? New Year’s snacks in a flash

Real Simple offers ideas for elegant finger foods for a last-minute party

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TODAY recipes
updated 9:37 a.m. ET Dec. 29, 2008

Looking to plan a last-minute New Year's Eve party? It's not impossible. Real Simple magazine offers some entertaining ideas that you can pull together with very little time and money. On the snack menu: chickpea and mint crostini, pears with blue cheese and prosciutto and smoked salmon with creme fraiche sauce on shallot toasts.

Chickpea and mint crostini
Real Simple

Yield: Makes 6-8 servings

INGREDIENTS

• 1 15.5-ounce can chickpeas
• 2 scallions chopped
• 1/4 cup fresh mint
• 2 tablespoons extra-virgin olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup pomegranate seeds from 1 small pomegranate (optional)
• 1 16-ounce bag store-bought crostini

Recipe continues below ↓
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DIRECTIONS

Drain, rinse and coarsely chop chickpeas. In a medium bowl, combine them with scallions, mint, olive oil, salt, pepper and pomegranate seeds. Serve with crostini.

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Pears with blue cheese and prosciutto
Real Simple

INGREDIENTS

• 2 pears (such as Bosc or Bartlett), each cored and sliced into 9 wedges
• 2 teaspoons fresh lemon juice
• 3 ounces blue cheese cut into small pieces
• 6 ounces thinly sliced prosciutto cut in half lengthwise
• 1 cup arugula

DIRECTIONS

Roll up an arugala leaf, a piece of pear and a piece of cheese in the prosciutto. Serve.

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Smoked salmon with creme fraiche sauce on shallot toasts
Real Simple

INGREDIENTS

• 2 cups creme fraiche or sour cream
• 3 tablespoons Dijon mustard
• 1/2 cup chopped fresh dill
• 1 teaspoon kosher salt
• 2 loaves thinly sliced white bread
• 4 shallots, peeled and halved
• 1 side presliced smoked salmon (about 1 1/2 pounds)
• 4 lemons, halved and sliced

DIRECTIONS

Combine the creme fraiche, mustard, dill and salt. Cover and refrigerate up to 1 day ahead.

Heat broiler. Arrange the bread slices on baking sheets. Toast until lightly browned; turn and toast the other sides. Remove from oven and rub 1 side of the toasts with a cut shallot. Cut each slice into 4 triangles. Serve with the salmon, sauce, toasts and lemon slices.

Note: Salmon is expensive, but it’s elegant when served on a big platter and guests make open-face sandwiches. Mix leftover salmon and sauce with cooked spaghetti the next day.

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