Appetizers for a walk-around party

Sunset, Wntr, 1992

Unless you juggle, two hands aren't enough at a stand-up party to keep fork, glass, and plate under control. A simple solution, for the hosts as well as the guests, is a selection of finger-food appetizers like the six here.

Lightened-up Pesto Cheese Torta

This reduced-fat version of a Sunset classic is quite flavorful but perishable; use dairy products well before their shelflife expires.

1 cup low-fat ricotta cheese

4 ounces neufchatel (light cream) cheese

Pesto filling (recipe follows)

Fresh basil sprigs

Thin baguette slices

Crisp raw vegetables

With mixer, beat ricotta and neufchatel until well blended. Smoothly line a clean, unused, tall 2-cup flower pot with two layers of moistened, wrung-dry cheesecloth (or 1 layer moistened muslin); cloth should drape over rim.

With a spoon, press 1/4 of cheese evenly into pot. Press 1/3 of the pesto onto cheese; repeat, finishing with layer of cheese. Fold edges of cloth smoothly over cheese. Cover airtight and chill at least 2 hours or up to a day. Fold back cloth and invert torta onto small plate. Gently lift off cheesecloth.

If making ahead, cover airtight and chill up to a day. Garnish with basil sprigs. Spread on bread and vegetables. Makes about 2 cups, 7 or 8 servings.

Per tablespoon: 34 cal.; 2.5 g protein; 2.4 g fat (2.1 g sat.); 1.2 g carbo; 74 mg sodium; 5.1 mg chol.

Pesto filling. In a blender or food processor, whirl 2 1/2 cups lightly packed fresh basil leaves, 1 cup (about 5 oz.) freshly grated parmesan cheese, 1 tablespoon olive oil, and enough water (1 or 2 tablespoons) to make a smooth paste. Stir in 1/4 cup pine nuts and season with salt to taste.

Shrimp with Lemon Pesto

32 large (about 1 lb.) shrimp, shelled, deveined, and rinsed

Lemon-basil pesto (directions follow)

Thread each shrimp onto a slender wooden skewer from tail into, but not through, wide end. Pour pesto into a rimmed plate; roll shrimp in pesto. Lay shrimp, side by side, in a 10- by 15-inch baking pan. If making ahead, cover with plastic wrap; chill up to 4 hours.

Bake, uncovered, in a 400|degrees~ oven until shrimp are opaque but moist-looking in center (cut to test), 5 to 6 minutes. Serve hot or warm. Makes 32 pieces.

Per piece: 36 cal.; 2.6 g protein; 2.7 g fat (0.3 g sat.); 0 g carbo.; 23 mg sodium; 18 mg chol.

Lemon-basil pesto. In a food processor or blender, puree 1/2 cup packed fresh basil leaves, 1/4 cup olive oil, 2 tablespoons grated lemon peel, 2 tablespoons grated parmesan cheese, 1 garlic clove, and 1 tablespoon pine nuts. Use, or cover and chill up to a day.

Roasted Potatoes with Asiago Cheese

16 tiny (1 1/2- to 2-in.-diameter) red thin-skinned potatoes

1/2 cup grated asiago or parmesan cheese

1/2 cup mayonnaise

2 tablespoons minced green onion

About 1 teaspoon paprika

Pierce potatoes in several places with a fork and put in a 9-inch-wide round or square pan. Bake in a 375|degrees~ oven until potatoes are tender when pierced, about 1 hour. Let stand up to a day.

In a small bowl, mix together cheese, mayonnaise, and onion.

Cut each potato in half. Scoop a cavity about 1/2 inch deep in each half. Set potatoes, cut side up, in a 10- by 15-inch baking pan; you may trim a sliver off rounded side of potatoes so they sit steadily. Spoon cheese mixture equally into each. Dust liberally with paprika. Bake in a 350|degrees~ oven until hot throughout, about 15 minutes. Place on a platter. Makes 32 pieces.

Per piece: 51 cal.; 1.1 g protein; 3.2 g fat (0.7 g sat.); 4.5 g carbo.; 49 mg sodium; 3.2 mg chol.

Herbed Eggplant Rolls

3 tablespoons olive oil or salad oil

2 garlic cloves, minced or pressed

1 large (about 1 1/2 lb.) eggplant, stem trimmed

1/2 pound fontina cheese, cut into 32 equal pieces, each about 2 inches long

3 tablespoons chopped fresh basil leaves

2 teaspoons each chopped fresh rosemary leaves and chopped fresh oregano leaves

Salt and pepper (optional)

Mix 2 tablespoons of the oil with the garlic and set aside.

Cut eggplant lengthwise into quarters; cut quarters lengthwise into 8 slices to make a total of 32 pieces (slices will be about 1/8 in. thick).

Oil 3 baking pans (10- by 15-in. size) with some of the garlic-oil. Lay eggplant slices, side by side, in pans; brush with remaining mixture. Bake eggplant in a 375|degrees~ oven until soft and lightly browned, 10 to 15 minutes. Watch closely for scorching. Slide a spatula under slices; let cool on pan. If making ahead, cover and chill up to a day. Use at room temperature.

In a small bowl, mix cheese with remaining 1 tablespoon oil; add basil, rosemary, and oregano, and mix gently. Place 1 piece of cheese at narrow end of an eggplant slice, then roll eggplant to enclose; put on a platter. Repeat to roll remaining eggplant slices. Sprinkle lightly with salt and pepper; if making ahead, cover and let stand up to 2 hours. Makes 32 pieces.

Per piece: 44 cal.; 2 g protein; 3.5 g fat (1.5 g sat.); 1.4 g carbo.; 58 mg sodium; 8.2 mg chol.

Apricot-Orange Glazed Chicken

6 boned and skinned chicken breast halves (about 2 lb. total), rinsed

1 cup apricot jam

2 tablespoons firmly packed brown sugar