HAM AND CHEESE PUFFS

2 – 8oz. tubes Crescent rolls
5 oz. chopped ham
¼ cup diced onion
2 eggs
3 tsp. Dijon mustard
¼ tsp. pepper
1 cup shredded Swiss cheese

Preheat oven to 450. Finely chop ham & onion. In large bowl, mix all ingredients together except crescent dough. Spray mini muffin tins with non-stick spray. Unroll crescent rolls and press into large rectangle shape to remove scored lines. Cut into 24 squares.

Press dough into muffin tins and fill with ham/cheese mixture. Bake 13-15 minutes. Makes 2 dozen puffs.

PESTO, GOAT CHEESE, AND SUN-DRIED TOMATO TORTA
2 cups refrigerated prepared Pesto
Freshly ground pepper
8 oz. cream cheese, softened
4 oz. goat cheese, softened
1/3 cup sun-dried tomatoes packed in oil, drained, patted dry, and minced
¼ cup finely chopped pine nuts
Thinly sliced sun dried tomatoes

Blend cream cheese and goat cheese in a medium bowl until smooth. Line a 3 cup bowl with plastic wrap, leaving a 4 inch overhang. Mold 1/3 of cream cheese mixture into a disk and distribute evenly in bottom of prepared bowl. Spread half of the pesto over cheese. Sprinkle with half of sun-dried tomatoes and half of the nuts.

Mold another ¼ cheese mixture into a larger disk and place on top of nuts. Repeat layers with remaining basil mixture,, sun-dried tomatoes, pine nuts, and last 1/3 of cheese. Tap bowl lightly to allow ingredients to settle. Fold plastic overhang over top and refrigerate.

Thirty minutes before serving, unfold plastic wrap and invert onto serving platter. Decorate top with sliced sun-dried tomatoes. Serve at room temperature with assorted gourmet crackers. Serves 10-12 people.

Torta may be may be prepared up to 3 days in advance.

GINGER SHRIMP TOAST

1 bag toasted white bread crouton slices
6 T unsalted butter, at room temperature
¼ tsp. salt
¾ lb. medium shrimp, boiled, peeled, deveined, and minced
1 clove garlic, minced
2 T minced fresh parsley
1 tsp. grated ginger, minced

Cream butter and salt until light and fluffy in a medium bowl. Stir in shrimp, garlic, parsley, and ginger. Blend well. Spread shrimp mixture on toasted bread rounds. Place on baking sheet and warm in 350 degree oven until lightly browned.

Serve immediately. Yields 60 toasts.

BLUE CHEESE PUFFS

2 – 8 oz. pkg. cream cheese, softened
1 cup mayonnaise
1 T minced onion
3 or 4 oz. blue cheese crumbles (3/4 to 1 cup)
½ tsp. cayenne pepper
1 loaf whole wheat bread, very thinly sliced
Paprika

Mix cream cheese and mayonnaise in a medium bowl. Stir in onion, chives, blue cheese, and cayenne pepper. Set aside.

Using a 1 ½ to 2 inch cookie cutter, cut bread slices into rounds. Spread 1 tablespoon of cheese mixture on each round. Place puffs on a baking sheet and freeze.

When ready to serve, preheat oven to 350 degrees. Remove baking sheet from freezer. Bake 15 minutes. Sprinkle with paprika. Serve immediately. Yields 60 puffs. Can substitute Asiago cheese, if desired. Puffs may be made ahead and stored in plastic bags in the freezer until ready to use.

TOMATO BASIL SALSA

½ large red onion, quartered
1/3 cup fresh basil, loosely packed
1 lb. Roma tomatoes, peeled, seeded, and halved
3 T freshly grated Parmesan cheese
¼ cup fresh lime juice
3 T extra virgin olive oil
2 T red wine vinegar
¼ tsp. salt
¼ tsp. freshly ground pepper

Coarsely chop onion, basil, and tomatoes in a food processor. Transfer to a bowl. Add Parmesan, lime juice, oil, vinegar, salt, and pepper. Stir to combine. Serve with white bread garlic toasts or garlic pita chips.