Appetizers


BRUSCHETTA

6-8 Roma tomatoes, diced
1 head fresh garlic, peeled and coarsely chopped
3/4 pound Kalamata olives, pitted and coarsely chopped
6 tablespoons celery leaves, chopped
6 tablespoons fresh basil, chopped
1 cup extra virgin olive oil
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 loaf Italian bread, sliced thickly and toasted
Parmesan for bread

In mixing bowl, combine tomatoes, garlic, olives, celery leaves, basil, olive oil, salt and pepper. Mix well. Let rest to mingle flavors.

Grate parmesan and melt on bread. Top toasted bread with tomato mixture and serve.

SPINACH BALLS

1 10-oz package frozen spinach, thawed and drained
1 cup swiss cheese, shredded
1/4 cup stuffing mix
1 tablespoon grated onion
1 egg, beaten

Mix ingredients well, shape into 1-inch balls. Space about an inch apart on a cookie sheet. Bake at 375 F for 20-25 minutes. Serve with honey mustard.

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