09 April 2012

Easter Appetizers in Practice

We covered what I would theoretically be making last Friday, so now let's check out the actual appetizers.
Let's start with Ina's cheese straws.
I made some with fresh basil and some with fresh rosemary.
I also turned my favorite relish into a dip...
...then stuffed it into cucumber wraps.
With the salami-wrapped asparagus and some fresh veggies, we had a lovely appetizer table.
And of course, some lovely decorations!

Tangy Filled Cucumber Wraps
1 8 oz package neufchatel (cream) cheese
1/2 c. chopped mint
1/2 c. chopped spicy pepper (jalapeno, serrano, peperoncini)
1/2 c. chopped onion
zest from one or two limes
juice from one lime
2 medium to large cucmbers

Mix up all the ingredients except for the cucumbers.  Cut the ends off the cucumbers then slice them the long way with a mandoline or other slicer.  Place a couple tsp of dip on the end of one cucumber strip, then roll it up and pin it with a toothpick.  I recommend serving immediately.

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