INGREDIENTS
1 jar fig preserves
1 block brie cheese
12 slices prosciutto
Olive oil
DIRECTIONS
1. Cut bread in slices. Toast in olive oil.
2. Spread fig preserves and top with cheese and slice of prosciutto on warm bread.
Drizzle olive oil.
Fig Preserves and Brie Cheese Crostini
INGREDIENTS
1 jar fig preserves
1 block brie cheese
12 slices prosciutto
Olive oil
DIRECTIONS
1. Cut bread in slices. Toast in olive oil.
2. Spread fig preserves and top with cheese and slice of prosciutto on warm bread.
Drizzle olive oil.
Biscotti
INGREDIENTS
2 cups sugar
1 cup shortening (Crisco)
4 eggs, beaten
1 tablespoon vanilla
4 to 5 cups flour
2 teaspoons baking powder
1 cup pecans, finely chopped
Powdered sugar for dusting
DIRECTIONS
1. Cream sugar and shortening. Add eggs, and continue to cream. Add vanilla. Blend
thoroughly.
2. Mix flour and baking powder. Add to mixture. Blend thoroughly.
3. Mix in nuts.
4. Make several rolls about 3 inches wide by 9 inches long and place on cookie sheets
that have been lined with parchment paper.
5. Bake at 350 degrees for 20 to 25 minutes.
6. Remove from oven. Let cool for at least 15 minutes.
7. Slice each roll into ¾ inch slices, diagonally placing cookies on the sheets and
returning to the oven for 6 minutes on each side.
• Let cool. Dust with powdered sugar.
Cream Cheese Ball
INGREDIENTS
1 package feta cheese, chopped
2 stalks green onions, chopped
2 tablespoons oregano
1 teaspoons salt
1 teaspoons pepper
1 container grape tomatoes, halved
¼ cup lemon juice
1/3 c olive oil
2 cloves garlic, chopped
Pita chips
DIRECTIONS
1. Mix feta cheese and onions into cream cheese. Season with salt and pepper and
oregano.
2. Gather into a ball, using wet hands.
3. Cut tomatoes. Mix with lemon juice, olive oil, oregano, salt, pepper and garlic.
Place back on large plates. Put tomatoes around pita chips.
Bean and Rosemary Dip
INGREDIENTS
2 cans 10-ounces cannellini beans
3 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon fresh rosemary leaves, finely chopped
1 cup chicken stock
2 teaspoons lemon juice
Salt and pepper
Crackers
DIRECTIONS
Rinse and drain the beans and set aside.
Heat the olive oil in saucepan and cook the garlic.
Add the beans and stock and bring to a boil.
Reduce heat and cook for 3-4 minutes.
Allow to cool.
Blend in food processor until smooth.
Add lemon juice, salt and pepper. Serve with toasted bread.