Parmesan Tuiles with Heirloom Tomato Salad Chopped red, green and orange tomatoes are tossed with olive oil and herbs, then served on Parmesan tuiles. The result: a supremely colorful, incredibly easy hors d'oeuvre.
Caesar Salad Spears Grace Parisi transforms a classic Caesar into a clever finger food. She tosses chopped endives with a lemony dressing, then spoons the mixture inside elegant endive spears, topping it with cheese and crunchy mini croutons.
Prosciutto-Wrapped Asparagus with Lemony Bread Crumbs. Michael Chiarello cooks these asparagus twice: The first time early in the grilling session; the second time right before serving, after they’re wrapped in prosciutto.
Cucumber Feta Rolls - These fun and easy little cucumber rolls are a sinch to whip up. These would be great little appetizers or just eat a few for a healthy lunch! You could even use the filling for a great veggie dip! Just without olives.