Five Quick Hors d’Oeuvres
By Elizabeth Baird, Jo Calvert,
and Karen Kirk
1. Halve cherry tomatoes, sandwich around small bocconcini balls then thread onto short skewers. Set out a small bowl of balsamic vinegar mixed with extra-virgin olive oil for dipping.
2. Wrap thin slices of prosciutto around pitted honey dates or dried figs. If desired, grill until prosciutto is crisp.
4. Stuff halved mini-pitas with prepared hummus or baba ghanoush, an eggplant dip. Top with finely diced cucumber and tomato.
5. Top toasted baguette slices with a slice of Brie cheese and either a slice of strawberry, a slice of fresh fig or a dab of mango chutney. Top with a toasted pecan half.