Appetizers and Starters

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🌿 Savory Cranberry & Pistachio Cheesecake Cups A luxurious appetizer featuring creamy savory cheesecake with a nutty pistachio crust, topped with tangy cranberry compote. Ingredients: For the Pistachio Crust: 1 cup pistachios, finely chopped or ground 2 tbsp unsalted butter, melted 1 tbsp breadcrumbs For the Savory Cheesecake Filling: 8 oz (225g) cream cheese, softened ¼ cup sour cream 1 egg ½ cup grated Parmesan cheese ½ tsp salt ¼ tsp black pepper For the Topping: ½ cup cranberry compote or sauce Fresh rosemary sprigs Instructions: Prepare the Crust: Preheat oven to 350°F (175°C). In a bowl, mix the chopped pistachios, melted butter, and breadcrumbs until combined. Press about 1 tablespoon of the mixture into the bottom of each cup in a greased mini muffin tin. Bake for 5 minutes
Marinated Mozzarella Balls, Artichokes, and Olives  Ingredients: 1/2 Cup Olive Oil 2-3 Tablespoons Red or White Wine Vinegar 1 Garlic Clove – finely grated 1 teaspoon Dried Italian Seasoning Fresh Herbs of Choice (thyme, rosemary, oregano, basil, parsley) Zest of 1 Small Lemon Salt/Pepper To Taste (go easy on the salt) 1 Jar Marinated Artichokes – drained, 12oz 8 ounces Mini Fresh Mozzarella Balls in water – drained, Ciliegine 1½ Cups Pitted & Stuffed Green Olives – drained Chopped Pistachios (optional) Directions: Combine olive oil, vinegar, garlic, Italian seasoning, fresh herbs, lemon zest, salt, and pepper in a mixing bowl. Gently toss the artichokes, mozzarella, and olives in the mixture until evenly coated. Allow to marinate for 30 minutes before serving. Serve with an extra dr
Baked Feta Cheese with Roasted Grapes | Grapes from California
Sophisticated, yet easy to prepare, this no-fuss appetizer featuring Grapes from California and feta cheese will impress guests. Go with grapes
Rosemary Mashed Sweet Potatoes
Blog post at See Mom Click : I have a rosemary plant that is downright ridonkulous. It's HUGE! So I'm always trying to think of recipes that will give me a reason to [..]