We hosted a couple parties this weekend and served finger food including these two easy, make-in-a-shake apps.

But there’s a qualifier for both recipes. You have to like strong flavours – blue cheese and beer (although they don’t come together in the same recipe!). If you do, entertaining doesn’t get much easier than these two appetizer recipes!

Blue cheese, grapes and mozzarella cheese on baguette slices. Bold flavour from just a few ingredients.

Blue Cheese Toasts

(Makes 20 to 30 depending on length of baguette)

1 loaf baguette bread, cut into 1 inch (2.5 cm) slices
Olive oil
About 3/4 cup (175 mL) crumbled blue cheese
Red or green seedless grapes, cut in half (3 halves per slice of bread)
About 1-1/2 cups (375 mL) mozzarella cheese

Arrange baguette slices in a single layer on an ungreased baking sheet. Lightly brush tops with oil. Broil on centre rack in oven for 2 to 4 minutes until golden, watching carefully so as not to burn. Remove from oven and turn slices over.

Sprinkle blue cheese on each toast. Arrange 3 grape halves per slice over blue cheese. Sprinkle mozzarella cheese over grapes.

Broil for 1 to 2 minutes until cheese is melted. Transfer to a serving plate. Serve.

Recipe Source: Adapted from Company’s Coming – Tonight! by Jean Pare, Company’s Coming Publishing, 2008

Tip: The baguette slices can be toasted ahead of time.

Like beer? You'll appreciate this spread for crackers or toasted pita chips.

Beer Cheese Spread

(Makes 12 servings)

2 cups (500 mL) finely shredded Cheddar cheese
1/4 cup (60 mL) beer
3 tablespoons (45 mL) tomato paste
2 teaspoons Worcestershire sauce
1/4 teaspoon (1 mL) garlic powder

Let Cheddar cheese stand at room temperature for 30 minutes.

In a medium bowl, combine cheese, beer, tomato paste, Worcestershire sauce, and garlic powder. Stir well until combined. Cover and chill for 2 to 24 hours.

Serve with crackers, tortilla chips and/or toasted pita chips.

Recipe Source: Better Homes and Gardens Potluck Favorites magazine, Meredith Corporation, 2004