What are some good Spa day finger foods?

About 9 other girls and I are hosting a spa day for about 20 ladies ages 19-23 and we need to think of fun and cute finger foods the would go well with the spa theme. They need to realtively easy and cheap. kepp in mind we will need enough for 20 peopleWhat are some good Spa day finger foods?
chips and dip like guacamole and humus What are some good Spa day finger foods?
My mother and her lady friends go once a year to the spa - they are all breast cancer survivors - and one thing all of them love are those cucumber sandwiches served at a High Tea. They are very easy to make and inexpensive. Take your bread, remove the crust. Spread cream cheese on one side of the bread and a thin layer of butter on the other (if you want it to be low-fat, use nonfat cream cheese on both pieces and leave off the butter). Take your cucumber and slice it thin and place in a bowl. Sprinkle with rice wine vinegar, give it a stir and sprinkle again. Let sit for 15 minutes and then use them in your sandwiches. Be sure to cut your bread to the finger size before filling and before spreading with the cream cheese. You can cut them into diamonds, rectangles, squares, triangles. You can use white bread, wheat bread, sourdough bread or any specialty bread to your area that won't overpower the flavor of the cucumbers. The sandwiches are light and refreshing. My mother asks me to make them for her every time I go to visit (even though she could make it herself - she feels pampered when I make them for her). To keep them fresh until ready to eat, take a piece of aluminum foil and place a dampened paper towel over the foil (not wet - just damp). Place the sandwiches on the paper towel, top with another damp paper towel and another layer of the foil and seal and refrigerate. Open and remove the sandwiches as needed. I have done this method and it works great at keeping the sandwiches and the bread nice and fresh.
Fruit/veggie tray is always good. Shrimp cocktail, open faced tomato or cucumber sandwiches. Hummus with peppers and pita chips to dip. Chicken, egg, tuna scoops with lettuce and tomato. Cold green tea with honey, would also be perfect.





Have fun!
Truffles
veggie tray w/ranch dressing to dip them in!
Healthwell's Red Pepper Baguettes


Serves 4


Prep Time: 10 minutes


Cooking Time: 25 minutes





1 small red onion, sliced


3 cloves garlic, crushed


2 tablespoons olive oil


2 red peppers, sliced into strips


4 ounces white mushrooms, sliced


1 teaspoon dried thyme


Sea salt and black pepper to taste


2 tablespoons minced parsley


1 12-inch sourdough baguette





1. Sauté onion and garlic in 1 tablespoon olive oil in a nonstick skillet over medium heat for 1 minute. Add peppers, mushrooms, thyme, salt and pepper and cook 5 minutes. Add parsley and remove skillet from heat.





2. Halve the baguette lengthwise and cut into 4 pieces. Spread filling on bread and cover. Brush sandwich tops with remaining oil and wrap in aluminum foil. Bake at 325°F for 20 minutes. Serve hot.


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Almond-Butter Finger Sandwiches





Serves 1





2 slices good-quality white bread, crusts removed


1 tablespoon almond butter


5-6 cherry tomatoes


1 small cucumber


1/2 cup sprouts, tightly packed


Cut each slice of bread into quarters. Divide almond butter among quarters, spreading to the edges. Slice cherry tomatoes thinly; discard ends and divide slices among four quarters. Peel cucumber; then use a vegetable peeler or mandolin to slice it lengthwise into long, wide, very thin strips, discarding slices that are small or filled with too many seeds. Pile these long, thin cucumber “ribbons” on top of tomatoes. Pile on sprouts, top finger sandwiches with remaining bread quarters, and serve.





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lighter hummus dip


INGREDIENTS


1 15-ounce can cooked garbanzo beans, drained


1/4 cup lemon juice


1 tablespoon fresh garlic, minced


2 tablespoons fresh Italian parsley, chopped


1/4 cup fresh dill, chopped


1/8 teaspoon white pepper


1/2 cup celery, chopped


If the mixture is thicker than you like, add about 1 tablespoon of water. Serve with raw vegetables for dipping.


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Zucchini Hors D'oeuvres





for 4 servings :








1 Cup Bisquick


1/8 tsp White Pepper


1/2 Cup Onion, Chopped Fine


1 Clove Garlic, Minced


1/2 Cup Parmesan, Grated


1/4 Cup Vegetable Oil


2 Tbls Fresh Parsley, Chopped


4 Medium Eggs, Well Beaten


1/2 tsp Salt


3 Cups Zucchini, Sliced Thin


1/2 tsp Oregano, Ground





Preheat the oven to 350 degrees. Combine all the ingredients but the


zucchini. Mix thoroughly. Stir in the zucchini. Lightly grease a


(13';x9';x2';) baking pan. Spread the mixture in the prepared pan. Bake


for 30 minutes. Cut into 1 1/2'; squares. Serve warm


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TINY HAM STUFFED TOMATOES





1 pt. cherry tomatoes


2 (2 1/4 oz.) cans of deviled ham


3 tbsp. sour cream


2 tbsp. horseradish


Fresh parsley for garnish





Thinly slice tops of cherry tomatoes. Remove pulp; drain shells


upside down on paper towels. In a small bowl, combine deviled ham,


sour cream and horseradish. Stuff tomatoes and refrigerate.





Garnish with parsley before serving. Tuna stuffed tomatoes:


substitute one 3 1/2 oz. can of tuna for ham.


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Cucumber and Salmon Rolls


SERVES 20 (change servings and units)





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1 2 3 4 5 clear stars





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Ingredients


1 English cucumber


10 slices smoked salmon


horseradish


pickled ginger


Directions


1Trim ends from cucumber, then cut into 5-inch lengths.


2Using a mandoline or vegetable peeler, cut cucumber lengthwise in very thin slices.


3Cut salmon into 3-inch long strips the same width as the cucumber slices.


4Thinly spread each cucumber slice with horseradish, then top with a salmon strip.


5Place a few pickled ginger strips on one end of the cucumber strip.


6Roll up slices, starting with the ginger end. Secure rolls by dabbing seam with a little horseradish and press lightly.


7Place rolls on a platter with ginger facing up.


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Tuna Pate in Endive


SERVES 16 (change servings and units)





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Ingredients


1 (6 1/2 ounce) can tuna in olive oil, drained


4 tablespoons unsalted butter, room temperature


1/4 cup mayonnaise


2-3 anchovy fillets, drained


2 tablespoons capers, drained


1 1/2-2 tablespoons fresh lemon juice


1 small garlic clove


3 heads Belgian endive, separated into leaves


alfalfa sprout (for garnish)


Directions


1Combine all ingredients except endive and sprouts in food processor or blender and puree until smooth, scraping down bowl.


2Chill covered for 4 hours or overnight.


3Place separate endive leaves on a platter and spoon about 1 Tablespoon of the mixture on each leaf (or for a more decorative look, pipe through a pastry bag with a star tip).


4Top with a pinch of sprouts.


5Serve cold.