4 Amuse Bouches

Ready, Set, Entertain!!

Cracked Green Olives with Fennel:
(makes 1 cup)

10 oz. green olives with pits
1 t. fennel seeds
1 piece orange peel (about 1/8" wide and 3" long)
1/4 cup chopped fresh tarragon
1/4 t. Kosher* salt
1/4 cup EVOO

Drain olives and discard brine. Using the back of a spoon, press each olive just hard enough to crack it open (leave pits in). In a small bowl, combine all ingredients. Turn olives to coat. Serve right away, or chill and keep for up to a month.

Creamy Artichoke Dip:
(makes 1&1/2 cups)

1/2 lb. cream cheese
2 oz. thawed frozen artichoke hearts
1 T. chopped flat-leaf parsley
2 t. freshly squeezed lemon juice
1/2 t. each sea* salt, and freshly ground pepper
1 small finely chopped garlic clove

In a food processor, whirl together all ingredients until blended and artichokes break into small pieces.

Sausage Mushroom Caps:
(makes 25)

24 med. size button or crimini mushrooms (about 1 lb.), stems trimmed
1/3 lb. Italian* seasoned bulk pork (or turkey* or chicken*) sausage
3 T. Panko* seasoned bread crumbs
EVOO
25 flat-leaf parsley leaves for garnish

Mix sausage and bread crumbs together. Mound mixture in mushrooms, then set, filled side up, in a rimmed 10x5" baking pan. Broil 6 to 7" from heat until sausage is well browned, about 5 mins. Lift mushrooms to a serving plate, brush with oil, and top each with a parsley leaf.

Herbed Cheese Log:
(serves 8)

1 t. each minced fresh chives, cilantro, and basil leaves
1 5&1/2-6 oz. goat cheese log
2 T. EVOO
Toasted baguette slices

On a 12x15" piece of plastic wrap, mix herbs together. Roll the cheese log in herb mixture to coat evenly. Set on a small serving dish and drizzle with oil. Serve with baguette slices.

"Show respect even to people who don't deserve it - not as a reflection of their character, but as a reflection of yours." ~ Dave Willis.

Praise God from whom all BLESSINGS flow!!

Love,

MM