Recipe(tried): More Bridal Shower/Tea Menu Ideas

Vickie,
I hosted a garden tea party for my Mother's 80th birthday. I am posting some of the "finger food" recipes served. Perhaps this will give you more ideas.

Smoked Salmon Stuffed Cherry Tomatoes

2 pints cherry tomatoes
8 ounces cream cheese, softened
1 (7 1/2 ounce) can pink salmon, drained and flaked
3 tablespoons fresh parsley, minced
2 tablespoons green bell pepper, minced
2 teaspoons onion, grated
1 teaspoon lemon juice
1/2 teaspoon Liquid Smoke flavoring

In bowl, combine cream cheese, salmon, parsley, green pepper, onion, lemon juice and Liquid Smoke. Mix well. Cover and chill several hours or overnight. Make a slice on blossom end of each cherry tomato. Scoop out pulp and discard. Invert tomatoes on paper towel to drain. Spoon salmon mixture into large zip-lock bag. Snip corner from bag and squeeze filling into tomatoes. Garnish with parsley or dill sprig if desired
Makes about 4 dozen.

Benedictine Canapes

1 large cucumber, peeled and seeded
1/2 small onion, coarsely chopped
8 ounces cream cheese, softened
1/2 teaspoon salt
Dash Tabasco sauce
Mayonnaise
About 72 cocktail bread slices
Cucumber wedges for garnish

In food processor, combine cucumber and onion. Pulse until finely chopped. Squeeze out excess moisture and transfer to large bowl. Add cream cheese, salt and Tabasco. Add enough mayonnaise to form a spreading consistency. Spread on bread slices. For garnish, cut unpeeled cucumber 1/8 inch thick. Cut into wedges. Stand wedges upright on sandwiches and garnish with parsley sprig along side of cucumber wedge.
Makes about 6 dozen.

Honey Ham and Cheddar in Potato Cups

16 small red skinned potatoes
Extra-virgin olive oil
Salt and ground black pepper
2 cups honey ham, chopped
1 cup cheddar cheese, shredded
1/4 cup flat leaf parsley, chopped
2 green onions, chopped
1 tablespoon fresh dill, chopped
3/4 cup mayonnaise
2 ounces cream cheese, softened
1 to 2 tablespoons lemon juice
1 to 2 teaspoons Dijon mustard
Fresh dill sprigs for garnish

Cut potatoes in half. (Take a small slice off bottom of each to allow them to stand upright.) Carefully scoop out center of potatoes, leaving shell and bottom third of potato intact. Be careful not to break the potato skin. Brush potato shell with oil and sprinkle with salt and pepper. Arrange scooped side down on baking sheet. Bake at 350 degrees for 20 to 25 minutes or until tender. Remove from oven and cool. In food processor, chop ham, cheese, parsley, green onion, and dill until finely chopped. Add mayonnaise, cream cheese, lemon juice and mustard. Pulse until combined. Transfer to bowl and chill several hours. Spoon into potato cups and chill. Garnish with dill sprigs before serving.
Makes 32 appetizers.

Crab Louis Appetizers

32 wonton wrappers
vegetable oil
1 pound crabmeat, flaked
1/3 cup red bell pepepr, finely chopped
1/3 cup green bell pepper, finely chopped
1/3 cup celery, finely chopped
1 1/2 tablespoons fresh lime juice
1/4 cup dry white wine
2/3 cup mayonnaise
3 tablespoons seafood cocktail sauce
2 green onions, thinly sliced
Grated zest of 1 lime
1/4 teaspoon Tabasco sauce
Salt and ground black pepper to taste

Cut wonton wrappers into 2 1/2 to 3 inch rounds using bizcuit cutter. Press into miniature muffin tins. Brush with oil. Bake at 350 degrees for 5 to 6 minutes or until golden brown. Remove from tins and cool. In bowl, combine crabmeat, red bell pepper, green bell pepper, celery and lime juice. Toss to combine. In small bowl, combine wine, mayonnaise, cocktail sauce, green onion, lime zest and Tabasco sauce. Add to crab mixture and toss to combine. Season to taste with salt and pepper. Spoon into cooled wonton cups.
Makes 32 appetizers.

I hope this gives you a few more ideas.
David