Appetizers from 11/14 meeting

Personal Chef Emily Martin prepared three easy and delicious appetizers for our meeting. Keep these in mind for your holiday entertaining.

Onion Tarts

1 1/2 T butter(unsalted)
2 cups onions, thinly sliced
3 cloves garlic
1 T Herbs de Provence
3/4 cup Gruyere cheese; grated
1/3 cup Parmesan; freshly grated
1/4 cup heavy cream
salt/pepper
24 mini pastry shells(found in freezer section)

1. Melt butter in a large skillet on med-high heat.

2.Add onions, garlic, Herbs de Provence, pinch of salt and pepper.

3. Turn the heat med-low and cook for 15-20 minutes; stirring occasionally.

4.Remove from heat and add cream; gruyere and parmesan.

5.Place mixture in a food prosessor. Pulse for a few seconds.

6.Spoon mixture into tarts.

7. Place tarts on a cookie sheet and cook at 350 degrees(preheated) for 15
minutes.


Blue Cheese Dip with Fruit
Serves 24

2 unpeeled Granny Smith Apples
2 unpeeled Pears
Purple grapes
orange juice
1 cup blue cheese salad dressing
8 oz cream cheese, room temp
4 oz crumbled bleu cheese
1 cup pecan pieces, toasted

1.Slice the apples, pears, and take grapes off the vine.Pour orange juice
over the fruit and cover. Place in refrigertor.

2.Combine the salad dressing and cream cheese in a mixing bowl and beat
until blended. Stir in the blue cheese and pecans.

3.Place the dip into a small bowl.You can serve room temp or warm in the
microwave for a few minutes.

4.Drain the fruit and arrange on a platter.

*You could also serve cubed French bread*


Italian Crisps
1 package of won ton wrappers (find them in the produce section of your
grocery store)
1/3 cup of olive oil
1 tablespoon Italian seasoning
1/2 teaspoon of ground pepper
1 teaspoon kosher salt
Parmesan cheese

Topping:

3 cups roma tomatoes; chopped
1 pkg fresh basil; chopped
1/2 small red onion; minced
3 garlic cloves; minced
1 Tablespoon kosher salt
1 tablespoon balsamic vinegar

1. Whisk oil and next three ingredients together.

2. Heat over medium heat until warm.

3. Cut won ton wrappers in fourths

4. Place on a foil lined baking sheet.

5.Brush mixture over wrappers.

7.Bake at 425 degrees for 3 1/2 minutes or until golden brown.

8. Remove from oven and sprinkle kosher salt and parmesan over wrappers. LET
COOL

8. Spoon small amount of tomato mixture onto each crisp before serving.