Has election night always been such a party night, or is this year extra special? I have a handful of parties to run to tomorrow night. It feels like everyone just wants to get together and celebrate or mourn this nonstop election season coming to a close. It does seem like a perfect night to be with supportive friends. Of course food and drinks are a must. I’m thinking finger foods so we can all gather in front of the television watching election coverage. Here’s some recipes I might cast my vote for. (That was totally cheesy. Forgive me.)

Mini Zucchini and Goat Cheese Tarts

Bon Appetit June 2008

• 1 refrigerated pie crust (half of 15-ounce package)
• 2 1/2 pounds 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds
• 1 teaspoon salt
• 2 tablespoons extra-virgin olive oil plus additional for drizzling
• 2 teaspoons chopped fresh lemon thyme or regular thyme
• 3 ounces soft fresh goat cheese, room temperature
• 1/4 cup freshly grated Parmesan cheese

Line rimmed baking sheet with parchment paper. Place pie crust on floured work surface. Using 1 1/2- to 1 3/4-inch cookie cutter or biscuit cutter dipped in flour, cut out 24 rounds; transfer to prepared sheet, spacing 1/2 inch apart. Place in freezer until dough is firm, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover; keep frozen.

Toss zucchini with 1 teaspoon salt in medium bowl. Let stand 15 minutes. Drain and pat dry. Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme. Sprinkle zucchini with pepper.

Preheat oven to 400°F. Spread goat cheese generously over each frozen dough round. Fold 3 to 4 zucchini slices in half and place in concentric circle atop 1 dough round, creating flower-like pattern. Repeat with remaining zucchini and dough (reserve any remaining zucchini for another use). Sprinkle with Parmesan. Bake until crusts are light golden, about 20 minutes. Transfer to platter. Drizzle lightly with additional olive oil. Serve warm or at room temperature.

Red Pepper Rouille and Shrimp Toast

Bon Appetit November 2007

• 2 garlic cloves
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon crumbled saffron threads
• 1/2 cup diced drained roasted red bell pepper from jar, patted dry
• 2 teaspoons red wine vinegar
• 1/2 cup mayonnaise

• 24 uncooked large shrimp, peeled, deveined
• 12 4×1/2-inch diagonal slices sourdough baguette

• Drained capers

Preheat oven to 425°F. Finely chop garlic cloves with cayenne pepper and saffron in mini processor. Add roasted red pepper and vinegar to processor; blend until almost smooth. Blend in mayonnaise. Season rouille to taste with salt and pepper.

Transfer 1/3 cup rouille to medium bowl. Add shrimp and toss to coat. Arrange sourdough baguette slices on baking sheet. Spread each slice with rouille. Bake until bottoms of toasts are crisp and rouille is darker in color, about 10 minutes.

Heat large nonstick skillet over medium-high heat. Add shrimp, spreading in single layer. Cook until just browned and opaque in center, about 2 minutes per side. Arrange toasts on plate. Place 2 shrimp on each toast; sprinkle toasts with capers.

recipe and photos from epicurious.com

Tags | appetizers, cooking, Election, Entertaining, Food, yummy