PROSCIUTTO ASPARAGUS SPIRALS

PROSCIUTTO ASPARAGUS SPIRALS

1 pkg. puff pastry sheets thawed
6 tbsps. garlic & herb spreadable
   cheese softened
8 slices prosciutto or thinly sliced
  deli ham
30 medium asparagus spears,
  trimmed as needed
Preheat oven 400 degrees. Unfold
   pastry sheets on a lightly floured
   surface. Spread 3 Tbsp. cheese on
   each pastry sheet. Top each with 4
   slices prosciutto. Cut each into 15
   strips crosswise, making 30 in all.
Tightly wrap 1 pastry strip around
    each asparagus spear, prosciutto-
    side in. Place the pastries seam-side
    down onto 2 baking sheets.
Bake for 15 minutes or till pastries
    golden brown

TOMATO CAPRESE

TOMATO CAPRESE

1 large homegrown tomato
1 large round ball of mozarella cheese
several leaves of fresh basil
balsamic vinegar (reduced to a syrupy stage, or buy already reduced, the brand I've found I liked is Monari Federzoni Glaze with Balsamic Vinegar of Modena. Found in our local grocery store)
Slice tomato and cheese about 1/4 to 1/2 inch thick,
Place alternately on plate, sprinkle with chopped fresh basil, and pour glaze of b. vinegar over the tomato and cheese,
Garnish with a couple of large basil leaves.
Serve with a chilled white wine and some bread.

SWISS PARSLEY SANDWICH PUFFS

SWISS PARSLEY SANDWICH PUFFS

1/2 cup mayonnaise
1/4 cup chopped chives or scallions
1 T. parsley
1/2 tsp. onion powder
20  small party dark rye bread slices
   5 slices of swiss cheese
Mix first four ingredients, spread
on bread, top with 1/4 piece of
swiss cheese. Broil for 2 minutes  
till bubbles. Serve immediately