Daily Archives: August 21, 2010

GOAT CHEESE & PROSCIUTTO TARTS

1 pkg. phyllo tart shells 4 oz. goat cheese, room temp. zest & juice of 1/2 lemon 1 T  fresh basil 1 T fresh chives, chop 2 slices prosciutto,finely diced 1 T half & half to thin, possibly more 1/4 … Continue reading

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HOT ARTICHOKE & CRAB DIP

8 oz. crab meat (o.k. to use canned) 1 can artichoke hearts, chopped, drain 1 C mayonnaise 1/4 C roasted red pepper, jar, diced 8 oz. softened cream cheese 1/3 C onion, finely chopped 3/4 C grated Parmesan cheese-fresh Chopped … Continue reading

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BAKED BRIE IN PUFF PASTRY WITH GUAVA

1/2 package frozen puff pastry,thaw 1 (8 oz.) package brie cheese, round 1/8  C toasted almond slices 1/4 C guava preserves Preheat oven to 400.  Lightly grease cookie sheet. Roll puff pastry out slightly. Place cheese wheel on top, leave … Continue reading

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EASY CHEESE SOUFFLE

3   8 oz. packages cream cheese 4   eggs 1   lb. swiss or gruyere cheese Preheat oven to 325 degrees.  Place all ingredients in mixer, mix until blended. Place in small souffle dish and bake for 1 hour … Continue reading

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SALAMI AND MOZZARELLA BITES

12 thin slices of salami (Boars Head) fresh basil leaves cherry tomatoes, cut in half fresh mozzarella jar, sun-dried tomato in oil (drained) small skewers Good balsamic vinegar and olive oil Place one slice of salami, one basil leaf, 1/2 … Continue reading

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