Time 15m Yield 1 batch Number Of Ingredients 7 Steps:
Place the olives, garlic, pine nuts, and olive oil in the bowl of a processor and chop as finely as possible. [May be prepared ahead] Spread thinly on bread slices. Cover with blue cheese. Decorate with a piece of black olive. Makes 2 canapis per serving.
Yield Serves 6 Number Of Ingredients 8 Steps:
Arrange tomatoes on large platter. Drizzle with vinegar, then oil. Sprinkle very lightly with salt and generously with pepper. Sprinkle with olives, blue cheese, capers and anchovies, if desired. Garnish with basil leaves and serve.
Yield Makes 40 hors d’oeuvres Number Of Ingredients 11 Steps:
Put oven rack in middle position and preheat oven to 375°F. Cut 40 rounds from bread slices with cutter, then brush 1 side of each round with butter and bake on a large baking sheet until pale golden, about 8 minutes. (Leave toasts on baking sheet.) Preheat broiler. Finely grate Parmigiano-Reggiano using rasp (you will have about 1 cup). Mash together cream cheese, olives, scallion, bell pepper, paprika, and Sherry until combined well, then top each toast with 1 teaspoon cream cheese mixture and sprinkle with Parmigiano-Reggiano. Broil canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.
Time 15m Yield 2 dozen. Number Of Ingredients 7 Steps:
In a bowl, combine the first six ingredients and mix well. Spread over English muffins. Cut into quarters. Place on an ungreased baking sheet. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Serve warm.
Time 21m Yield 32 appetizers Number Of Ingredients 6 Steps:
Mix olives, cheese, mayo, onion powder & curry. Arrange bread on an ungreased cookie sheet and toast one side under the broiler. Turn over and spread with the olive mixture (you can now freeze the slices and broil when thawed) and broil for 2 to 3 minutes until bubbly. Cut each slice intp 4 triangles.
Time 15m Yield Makes 32 (16 of each flavour) Number Of Ingredients 8 Steps:
Beat the ricotta with the blue cheese and onion until really smooth. Arrange the cucumber slices on a large platter. Top each cucumber slice with some of the cheese mixture - you can pipe it on if you want a professional finish. Top half with a grape and sliver of pecan, and the remainder with pomegranate seeds and thyme. Keep chilled until ready to serve. Will keep in the fridge for up to one day.
