Saturday, December 11, 2010
A couple more appetizer recipes...
Ham & Cranberry Cream Cheese Sandwiches (Actually, we don't eat pork so I use turkey instead - yummmm!)
1/2 c cream cheese (use the tub of cream cheese versus the block of cream cheese!)
1/2 c whole berry cranberry sauce
28 slices cinnamon swirl bread, crusts removed
28 very thin slices smoked ham (or turkey) about 1 1/4 lbs
Combine cream cheese and cranberry sauce, mixing well. Spread a heaping teaspoon of the cream cheese mixture onto each bread slice. Top half of the bread pieces with two slices of the meat. Place remaining bread, cream cheese side down, onto meat. Cut each sandwich into four trianles using a sharp knife.
Makes 56 appetizers
Savory Kalamata Cheesecake Squares
1 1/4 c Italian seasoned breadcrumbs
1/2 c very finely chopped pecans
1/3 c butter, melted
1 8 oz pkg cream cheese, softened
1 3 oz pkg cream cheese, softened
1 8 oz container sour cream
1 Tbsp all purpose flour
1/4 tsp salt
1/4 tsp pepper
1 large egg
1 egg yolk
1/2 c kalamata olives, pitted and sliced or chopped
1 Tbsp chopped fresh rosemary
Combine first 3 ingredients,stir well. Press firmly into a lightly greased, foil lined 9" square pan. Bake at 350 degrees for 12 minutes, set aside to cool. Beat cream cheese, sour cream, flour and seasonings at medium speed with electric mixer until smooth. Add egg and egg yolk, one at a time, beating just until blended. Stir in sliced olives and chopped rosemary; pour into baked crust. Bake at 350 for 20 minutes, or just until firm. Cool to room temp on a wire rack, cover and chill.
To serve, lift foil out of pan, cut cheesecake into squares. Garnish serving platter with fresh rosemary sprigs if desired. Makes 3 dozen.