Finger Foods! Finger Foods! Finger Foods!

Every time I help plan an imperial court function here in Stockton, California, when the group moves to discussing what foods will be served, someone ALWAYS says "Let's just serve finger foods.", and then not a single finger food gets made, not even by the person that suggested "finger foods" to begin with. I'm starting to think no one knows what finger foods are, let alone how to make them.

Well, let me start by saying that they are not just things you can eat with your fingers (IE. fried chicken, bananas, marshmallows {Yuck! Marshmallows}). They are, however, foods like the recipe I present for you all here today. I hope you enjoy it.

CHEESE STUFFED CHERRY TOMATOES

• 1 pint cherry tomatoes
• 1 package (4 oz.) crumbled feta cheese
• 1/2 cup finely chopped red onion
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon dried oregano
• salt & pepper to taste

1. Cut a thin slice of the top of each tomato. Scoop out and discard the pulp. Invert (turn cut open side down), onto paper towels to drain. Combine cheese and onion, spoon into tomatoes.
2. In a jar with a tight-fitting lid, combine oil, vinegar, oregano, salt and pepper; shake well. Spoon over tomatoes. Cover and refrigerate for at least 30 minutes for the flavors to blend before serving.

(Here is an extra tip by the way. Cut a small sliver off the bottom of the tomatoes so they will stand upright on the serving platter.)

This recipe yields about 1 doz. bite sized, genuine finger foods that you and your guests will find delicious, and for those of you whining about "This is to complicated!", it takes about 20 minutes from start to finish (not counting the 30 minutes you need to refrigerate). Less actually if you're handy in the kitchen.

As always, eat and enjoy.

(And if it's not to much trouble, post a comment on what you think of this dish. Feedback! I need feedback!)