Meat and Even More Appetizers

Fruit with Prosciutto: Wrap strips of prosciutto around apple and/or pear slices or melon balls.

 

Marinated Appetizer Kabobs: Thread cubes of salami or cheese, cooked tortellini, and vegetables alternately onto 6-inch skewers. Marinate in the refrigerator for several hours in Italian salad dressing. Drain and serve.

Mexicali Chips: Cook ground beef seasoned with ground cumin until brown; drain off fat. Stir in enough salsa to moisten, along with sliced ripe olives and snipped cilantro. Top with sour cream or shredded cheese. Serve with tortilla chips.

Chicken Bagels: Split mini bagels in half and toast. Top with chicken salad, and sprinkle with finely chopped red onion. Top each with a thin apple wedge or toasted, sliced almonds.

Easy Reubens: Top crispy rye crackers with thinly sliced fully cooked corned beef, rinsed and well-drained canned sauerkraut and Thousand Island salad dressing.

 

Peppercorn-Cheese Melt: Remove top rind from Cambozola, Camembert, or Brie. Place cheese in shallow baking dish and sprinkle with coarsely ground mixed peppercorns and chopped, toasted walnuts or pecans. Bake in 450 degree F oven 8 to 10 minutes, until cheese is softened and begins to melt. Serve with slices of coarse-grain bread, crusty bread slices, or an assortment of crackers.

Simple Smorgasbord: Spread water crackers with soft-style cream cheese with chives and onion. Top with thinly sliced smoked salmon and fresh dill. Or spread rye crackers with soft-style cream cheese. Top with canned sardines and finely chopped tomato.

Quick Broiler Treats: Combine equal amounts of mayonnaise and grated Parmesan cheese. Stir in some snipped parsley. Spread on melba toast rounds. Broil about 1 minute or until golden. Or top assorted crackers with sliced Monterey Jack cheese with jalapeno peppers. Top with some salsa. If desired, broil for 30 to 60 seconds or until cheese melts.

 

Jelly-Topped Cheese Spread: Melt jalapeno jelly in a saucepan and spoon over an 8-ounce round of Brie.

Roasted Garlic Spread: Peel away dry outer layers of skin from head of garlic, leaving skin and cloves intact. Cut off pointed top portion, exposing individual cloves. Place garlic, cut side up, in a muffin cup. Drizzle with olive oil. Cover with foil and bake at 425 degrees F 25 to 30 minutes until cloves feel soft when pressed. When cool enough to handle squeeze out garlic paste from each clove. Spread on crusty bread, toasted baguette slices, or crackers.