They are gorgeous-- especially the beet tartar! Glad to hear the pumpkin frozen sandwiches worked out-- the crushed heath sounds like the perfect touch!

Yummy!

Yes, oh yes! They all look scrumptious, and I'll bet they were devoured!

I am not a fan of beets at all, but that actually looks so divine that I'd not refuse! Give me anything with goat cheese. I'd probably make a pig of myself with that first one. Yum!

I'm a yellow beet fanatic. Those endive boats look so yummy!

Looks great! I make something similar to your first one but mine is endives with goat cheese, walnuts and drizzled honey. Its so quick and easy and is great. The orange and chives in yours add so much color -- so pretty!

Yum, yum, yummy! Thank you for sharing Mtn. I plan on making the endive with goat cheese, oranges and almonds this weekend. I am always on the hunt for healthy and festive finger foods! Almonds and goat cheese are staples in our house. Love the quote:" Dig in. No forks needed, unless you're classy."

So pretty! & they both look delicious = )

Well done!

I am in awe of the endive with goat cheese almond and orange-----particularly when it says prep time 10 minutes. I am most definitely going to try this.

it looks like the most challenging part (for me ) will be separating and cutting the orange but I would also guess that even if I can't do it artfully it will still be wonderfully tasty.

This was most definitely worthy of sharing. Thank you.

Sheila - sectioning an orange is easy as long as 1)you accept that there is a fair amount of waste and 2)you prepare for the mess (wear an apron and use a cutting board that will contain the juices).

This recipe even tells you how to do it.

Those look delicious! Great combinations of flavors.

I once used endive leaves to hold a caesar combination. The endive was the perfect size for finger food but had a difficult time finding endive bunches that had enough presentable leaves (many were browned or too small in the bunch). Did you have this problem? Maybe I was looking in the off season.

Lisa, The endive should not be brown. But yes it's a dirty little secret that in a head probably only five or six of them are really the right size, and then you are leftover with the core to use in salads. Someone in my cooking club said it was good if you chop it up and sautéed in butter… But what isn't?

FWIW, I section citrus fruits over a bowl or pie plate...

Oh that's right! Now I recall my recipe used the big, presentable leaves as the carrier and the smaller rejected leaves chopped up in the caeser mix. OK... that makes sense now. I no longer have the recipe but it was something like this:

http://www.foodandwine.com/recipes/caesar-salad-spears

LisaD, my family is all over anything Caesar! These will be fun for NYE.

I don't know why I didn't see this before. FunkyArt, thanks for resurrecting.

AfterI peel the larger leaves for for finger foods I slice the heart length wise and sauté. I done endive with crumbled blue cheese topped with bean sprouts or fresh parsley but now I will try your ideas.

Goat cheese.......oranges........almonds.........Drool......