1. BLUE CHEESE -PECAN SPREAD
Mix 1/2 cup soft blue cheese with 2
tablespoons chopped toasted pecans.
Spread on celery sticks or crackers and
drizzle with honey.
2. STUFFED CHERRY PEPPERS
Stem and seed hot or sweet pickled
cherry peppers. Wrap strips of thinly
sliced salami around cubes of
provolone and stuff inside the peppers.
Drizzle with olive oil and sprinkle with
3. ITALIAN TUNA DIP
Combine one 5 ounce can oil-packed
Italian tuna, 1/2 cup mayonnaise, 1/4
cup olive oil, the juice of 1 lemon, and 2
tablespoons capers in a food
processor until smooth. Transfer to a
bowland stir in 2 tablespoons chopped
parsley. Serve with crackers or
4. PUMPKIN-PROSCIUTTO TOASTS
In a food processor,combine 4 ounces
softened butter, 1/4 cup canned
pumpkin puree, 1 tablespoon chopped
sage, and a pinch of salt; process until
smooth. Spread on cocktail bread and
top with thinly sliced prosciutto.
5. HAM AND ENDIVE SPEARS
In a food processor, pulse 4 ounces
diced ham, 1/4 cup chopped dill pickle,
2 scallions, and 2 tablespoons
mayonnaise. Spoon onto endive