Planning a cocktail party? Having an Open House this season? Here is a wonderful Hors d’ Oeuvre to present on the table.
- 1 container of boconcini cheese, drained
- 10 sun dried tomatoes, drained if packed in oil
- ½ cup Monteray Jack cheese, grated
- pinch of salt and pepper
- 1 tbsp. well aged balsamic vinegar
Place all the ingredients in a food processor and process until grainy.
Scoop up scant teaspoons of the mixture and form 24 balls with your hands. Repeat until all used up.
Chill in the refrigerator for about 3 hours.
Garnishes
- 24 basil leaves
- olive oil
- aged balsamic vinegar
This should be one of many delectable treats for your guests to munch on and mingle.
Serve the truffles at room temperature on individual basil leaves and have a bowl of olive oil and balsamic oil for dipping. Always have picks and napkins available.
Mushroom Quiche With No Crust
Ha! No pastry to worry about. That’s always a good thing (especially with me).
- 1/2 lb. white button mushooms, dusted and sliced
- 3 tbsp. butter
- 3 eggs
- 1/2 cup plus 1 tbsp. biscuit mix
- pinch of salt and pepper
- 1/2 tsp. freshly grated nutmeg
- 1 1/2 cups milk
- 2 cups Monteray Jack cheese
Preheat your oven to 350 degrees. Saute mushrooms in butter.
In a large bowl add all the ingredients up to the milk and blend for about one minute. Add the milk and blend thoroughly.
Layer one half of the mushrooms on the bottom of a greased 9 inch quiche dish. Top with the cheese. Add another layer of mushrooms. Pour the egg mixture over the top and bake for about 35-40 minutes until set.
Serve with freshly baked scones or muffins, fruit juice and coffee. Now what more could you ask for ? Your own personal waiter perhaps?
Perfection.