Enormous Appetizer Collection

Enormous Appetizer Collection

Chevre, Pear, Prosciutto, and Walnuts in Filo Bundlesl
Stir fried Lamb with Lemon-Soy Vinaigrettel
artichoke dipl
Crisp Sauteed Mushroomsl
pate a chou (profiteroles)l
puffs with tarragon-flavored chickenl
puffs with curried shrimp fillingl
Chicken Raviolil
Baba Ghanoushl
Turkish Leeksl
Scallops with Leeksl
Phyllo Cheese Pastriesl
Brandy Baked Briel
Mushroom Patel
Hot Mushroom Turnoversl
Mushroom-Bacon Patel
Lumpiasl
Roasted Garlicl
Stuffed Mushrooms Ciliegine Con Prosciuttol
Small, cherry-sized balls of cow’s milk mozzarella,
packed in sealed plastic containers are available in
the dairy section of many supermarkets or speciality
stores.
1/2 medium lemon
1 medium garlic clove
2 tbl snipped fresh chives
1/4 cup olive oil
1/4 tsp hot red-pepper flakes
9 ounces fresh mozzarella “cherries” or fresh mozzarrella
15 thin prosciutto slices (6 ounces) If you can find Parma it’s worth the extra money.
1 medium bunch dill
Squeeze lemon juice into a medium bowl. Peel and crush garlic and put it into the bowl along with the hives, olive oil, and red-pepper flakes. Drain and add cheese “cherries” or cut mozzarella into 3/4-
inch cubes and add to the mixture. Marinate at room temperature at least 2 hours. (Can cover and
refrigerate overnight). Cut prosciutto slices in
half lengthwise. Wrap 1 slice of prosciutto around each piece of cheese and 1 small sprig of dill.