Food Tuesdays-Appetizers

This is the holiday season and if you are like me, you either throw parties or go to parties. Here are some favorite easy recipes for great appetizers.

Feta with Rosemary and Honey


1 jar mild honey

3 small springs fresh rosemary

1 large wedge feta cheese

Pita bread cut into wedges

Place honey in bowl and mix in rosemary leaves. Let infuse for an hour.

Cut feta into cubes or rough chunks.

Serve feta around the bowl of honey together on a plate.

Place feta on pita and drizzle with honey.

Bacon Wrapped Dates

1 pound (or about 20 strips) thick bacon

30-40 1 inch dates (medjool are good)

Cut bacon in half so you have 40 short strips

Fry bacon until cooked but still flexible

Drain on paper towels

Wrap dates with bacon strips and place seam side down on a plate.

If bacon doesn’t adhere to itself, you can use a toothpick to secure bacon ends.

Grilled Fresh Figs with Mascarpone and Balsamic Syrup


5 minutes to make

12 minutes to cook

Recipe from “The New Gas Grill Gourmet” by A. Cort Sinnes (Harvard Common Press, $16.95)

1/2 cup balsamic vinegar

1 tablespoon light molasses

1 pint fresh figs (8 to 12), stems trimmed and cut in half lengthwise

Mascarpone cheese

Combine the balsamic vinegar and molasses in small heavy saucepan over medium heat, bring to a boil and continue to boil until reduced to 2 1/2 tablespoons, about 10 minutes. Let cool.

Preheat the grill with all the burners on high for 10 minutes and the lid down.

With all the burners still on high, place the figs, cut side down, on the grill and cook, with the lid down, until golden, 2 to 3 minutes, turning once midway through. Use a spatula to lift the figs from the grate and transfer to a platter to cool slightly.

Place 2 or 3 fig halves on each serving plate. Top with about 1 tablespoon of mascarpone cheese. Drizzle with the balsamic syrup and serve immediately. Serves 4.

Apricots and Goat Cheese

Dried Apricots-50

Chevre (about a half pound)

Fresh Thyme


Walnut halves (50)

Take the apricots and spread a small amount of chevre on each. Top with the walnut half. Sprinkle with thyme and drizzle honey lightly over the treats.


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