Start the Party Right

The holidays are a time for entertaining with cocktail parties, open houses and sit-down dinners, and there’s always a need for new finger foods.

You could augment this selection with smoked turkey, ham, pa^tes, terrines and cheeses available at gourmet markets. Limit the hors d’oeuvres to one or two if you are serving them before a sit-down dinner so your guests won’t lose their appetites before the meal is served.

TWO-ONION TOASTS WITH PECORINO CHEESE

1 sweet onion, finely diced

2 tablespoons snipped chives

2 tablespoons light mayonnaise

1 1/2 tablespoons flour

5 tablespoons grated pecorino cheese

Dash hot pepper sauce

1/8 teaspoon salt

Freshly ground black pepper

32 slices baguette bread, about 2 inches wide by 1/4 inch thick

Paprika, preferably sweet Hungarian

Combine onion, chives, mayonnaise, flour, cheese, hot pepper sauce, salt and pepper to taste in bowl. (Topping can be made 1 day ahead and refrigerated, tightly covered.) Stir well before using.

Spread each baguette slice with 1/2 tablespoon onion mixture. Place in single layer on baking sheet. (Toasts can be prepared few hours in advance and refrigerated.)

Sprinkle with paprika and bake at 450 degrees until lightly browned, about 12 minutes. Serve hot or warm.

32 toasts. Each toast:

29 calories; 67 mg sodium; 1 mg cholesterol; 1 gram fat; 5 grams carbohydrates; 1 gram protein; 0.04 gram fiber.

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BLT CHERRY TOMATOES

First popularized at the Stanford Court Hotel in San Francisco during the James Beard days in the 1970s, this is still a popular hors d’oeuvre. A tomato shark is a small, round, spoon-like device with a serrated edge.

24 cherry tomatoes

Salt

16 thin strips bacon

1/4 cup finely diced iceberg lettuce

1/4 cup light mayonnaise

Minced parsley

Slice just enough from top of each tomato to remove stem. Remove seeds from each tomato with tomato shark or small end of melon baller and discard, leaving shells intact.

Lightly sprinkle insides of tomatoes with salt and place cut side down on baking sheet lined with paper towels. Refrigerate and let drain 4 to 6 hours or overnight.

Cook bacon until crisp, then finely crumble to make about 2/3 cup.

Combine bacon, lettuce and mayonnaise in bowl. (This can be done several hours ahead and refrigerated.)

Place tomatoes cut side up on work surface. If tomato won’t stand upright, cut small slice off bottom, taking care not to cut through tomato.

Fill each tomato with about 1/2 teaspoon bacon mixture until just rounded using small espresso or measuring spoon or pastry bag fitted with plain wide tip. Top each with minced parsley. Serve chilled.

24 tomatoes. Each tomato:

54 calories; 168 mg sodium; 6 mg cholesterol; 5 grams fat; 1 gram carbohydrates; 1 gram protein; 0.13 gram fiber.

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SHRIMP TORTILLA CHIPS WITH MANGO SALSA (LOW-FAT COOKING)

Instead of tortilla chips, serve the shrimp on Belgian endive or small butter lettuce leaves or small round jicama slices. Splitting the shrimp lengthwise makes a perfect finger food and gives more mileage to a costly product.

2 tablespoons oil

2 tablespoons apple juice

2 tablespoons minced cilantro

1 teaspoon honey

5 tablespoons lime juice

1 small jalapen~o, seeded if desired and minced

1 red bell pepper, roasted and cut into fine dice

1 firm mango, peeled, seeded and cut into small dice

2 small green onions, thinly sliced

1/4 teaspoon salt

Freshly ground black pepper

18 large cooked shrimp, peeled, deveined and split lengthwise

36 tortilla chips

Combine oil, apple juice, cilantro, honey, lime juice, jalapen~o, bell pepper, mango, green onions, salt and pepper to taste in plastic food bag and mix well.

Put shrimp in bag, seal and work with fingers to be sure all shrimp are coated. Marinate in refrigerator 4 to 6 hours or overnight.

Place 1 shrimp half on tortilla chip, cut side down. Top with small amount salsa using slotted spoon to drain off excess liquid. Serve immediately.

36 shrimp tortillas. Each tortilla:

31 calories; 32 mg sodium; 5 mg cholesterol; 2 grams fat; 4 grams carbohydrates; 1 gram protein; 0.30 gram fiber.