Little Red and Green Bites
These can be prepared several hours in advance; cover and refrigerate. For best flavor, return to room temperature before serving. From the U.S. Potato Board, makes 10-12 servings.
Ingredients
2/3 pound (about 12) small red potatoes, uniform in size
1/2 teaspoon salt
6 ounces reduced-fat cream cheese, at room temperature
3 ounces sliced smoked salmon, finely chopped
2 teaspoons fresh lemon juice
1/4 teaspoon coarsely ground black pepper
12 slices (1/2-inch thick) cucumber
Snipped chives, dried dill weed or drained capers, for garnish
Directions
Halve potatoes. Cut and discard a very thin slice from skin side of each slice, to create a steady base for setting potato halves on a plate.
In 2-quart saucepan, cover potatoes with water; add salt. Bring to boiling over high heat, reduce heat, cover and cook until tender, 10-15 minutes, depending on size of potatoes. Drain; cool to room temperature.
In small bowl, mix cheese, salmon, lemon juice and pepper. With small spoon, mound salmon mixture onto potato halves and cucumber slices, dividing equally. Arrange on serving plate and add garnishes.
Grape-and-Brie Fritters
From freshcaliforniagrapes.com, makes 40 servings.
Ingredients
1 cup water
1/2 cup butter, cut into 1/2-inch pieces
1 cup all-purpose flour
8 ounces brie, diced
3 eggs, beaten
1/4 teaspoon salt
2 cups halved red seedless grapes
Oil for frying
Directions
Place water and diced butter in saucepan over medium heat. Cook gently until butter has melted, then bring to a rolling boil. Remove pan from heat and pour all flour in at once. Stir with wooden spoon until mixture is smooth and comes away from sides of pan. Let cool slightly.
Place warm flour mixture in bowl of mixer. Add diced brie and mix, gently, until mixture is well combined. If you have a paddle attachment, use it for this process.
Mix egg and salt; gradually add to dough, beating. Stir in grapes. Deep-fry 5-6 spoonfuls of batter in 350-degree oil, turning fritters as they cook. Cook 3 minutes, or until fritters are puffed and a dark golden brown. Drain well; continue with remaining fritter batter. Serve warm.
Pistachio-Peppercorn Feta Crostini
From the Wisconsin Milk Marketing Board, 24 servings.
Ingredients
1 cup feta cheese with peppercorns
1 8-ounce container Neufchatel cheese, softened
1/3 cup pistachio nuts, chopped
1 loaf French bread, cut into 1/2-inch slices
1/3 cup olive oil
Directions
Combine cheeses and nuts. Mix well. Brush bread with olive oil; grill or toast slices. Spread with cheese mixture.
