This is a great combination-Very tasty and so fast to put together
Fresh Goat cheese top with hot pepper jelley (some grocery stores carry these)
I like to serve this with “Trois Petits Cochons” (Three Little Pigs) Petits Toasts
1 package of Sockeye Wild Smoked Salmon
Jar of Ducktrap River Traditional Horseradish Sauce of Maine (this sauce is wonderful. I’ve only been able to find it at Whole Foods so far.)
Fresh dill weed capers crackers, toasted baguette or panetini
Slice the salmon into whatever size fits on your crackers, etc. then top with sauce, dill weed and capers.
Delicious!
Looks elegant but it’s super easy.
Always a big hit!
I call it Linda’s appetizer because she loves it so much that every time we get together she insists that I make this!
Ingredients:
• 1 good sized tomato (try to find the best for the season)
• Fresh Mozarella (either one large round ball or the smaller ones packed in water will do)
• Fresh Basil
• 1 ripe avacado (not too ripe but just starting to soften)
• Fresh garlic
• Freshly cracked black pepper
• White Balsamic Vinegar (white is a little less acidic than the regular and it doesn’t turn the rest of the ingredients dark)
• Extra Virgin Olive Oil
• Crusty baguette slices
One Sharp Knife
This appetizer looks the best in a decorative glass dish.
Slice the tomatoes and mozzarella into rounds Slice the avocado through to the pit around from end to end then hold it with each side in one hand and twist it open. It should be firm enough to then peel the skin off with your fingers.
Then slice it in rounds. Layer the tomato, pieces of fresh basil, mozzarella slice then avocado slice. Make a circle around the dish.
Chop one small clove of garlic and sprinkle over top. Drizzle the olive oil over all and then pour the white balsamic over (enough to make a bit of a puddle in the bottom of the dish)
Crack black pepper over all
Serve with sliced crusty baguette (for dipping in the dressing “puddle”)
From Laura Jacovitte:
This appetizer is so simple and guaranteed to impress your guests. I get asked for this recipe all the time. I have no idea where it originally came from…a friend of a friend of a friend, etc.
1 Box Grissini breadsticks
1 lb thin sliced bacon
1/3 c. dark brown sugar
1 – 2 Tbsp chili powder, depending on how spicy you like it
1. Wrap bacon around breadsticks, from end to end. If the bacon is too wide, sometimes I slice it in half lengthwise…you can save a little money that way too!
2. On a plate or shallow dish, combine the brown sugar and chili powder. Roll the bacon wrapped breadsticks in brown sugar mixture.
3. Place breadsticks on a wire rack over a foil lined sheet pan. Bake in a 400 degree oven for 20-30 minutes, or until bacon is crispy. They will be quite soft until they cool. Then will be caramelized, crispy, and delicious!
August 17th, 2012 
