Halloween is just so saturated with sugar, it’s good to get a little savory bite in there. It’s not too late to whip these up for any Halloween parties you might be participating in this evening or they would be perfect to munch on while passing out candy to trick-or-treaters. Both of these snacks can be made well ahead of time. You can definitely get these both done in about an hour total.
Bat Bites (from myrecipes.com)
- 1 (4 oz.) package cream cheese, softened
- 8 ounces soft, mild goat cheese, at room temperature
- 1/4 cup pesto
- 2 tablespoons coarsely ground black pepper
- 2 tablespoons poppy seeds
- 8 olives, sliced (I used black pitted olived and green stuffed ones as well)
- 32 triangular blue corn chips (I recommend Trader Joe’s Baked Blue Corn)
- Mix together cream cheese, goat cheese and pesto. Chill for 40 minutes.
- Shape mixture into 16 2-inch balls, about 1 heaping tsp. each. Roll in black pepper and poppy seeds to cover. Press two olive slices into balls for eyes.
- Insert chip on either side of ball for wings.
- Serve and enjoy!
Witches’ Fingers (from myrecipes.com)
- 5 tablespoons butter
- 1/4 pound (about 1 cup packed) shredded extra-sharp cheddar cheese
- 3/4 cup all-purpose flour
- 2 tablespoons cornmeal
- 1 large egg
- Kosher salt
- 30 sliced almonds
- In a food processor or bowl, whirl or rub together butter, cheese, flour, and cornmeal until the mixture has the texture of wet sand. Add egg and whirl or stir with a fork until dough holds together.
- Scrape dough onto a sheet of cooking paper or parchment, 12 to 14 in. wide and about 14 in. long. Top with another equal-sized sheet of paper and pat dough into a 1/2-in.-thick circle. Wrap in plastic and freeze 15 minutes, or refrigerate up to 3 days.
- Roll dough into a rectangle about 8 in. wide and 10 in. long, working carefully to avoid creases in paper. Return to freezer for 15 minutes. Meanwhile, preheat oven to 350°.
- Peel off top paper and use a sharp knife to cut the dough into 30 strips, each about 1/2 in. thick and 5 in. long. Place each strip on a large baking sheet. Sprinkle with salt to taste, then use your fingers to round the top of each strip into a fingertip shape. Use a sharp knife to score shallow “knuckle” lines in each finger, then press an almond “nail” into the tip. If you like, bend each finger in places to make it look knobby.
- Bake the fingers until an even light brown, about 15 minutes. Transfer to a rack to cool.
- Serve and enjoy!