Anybody have any ideas?!
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Puff pastry rolled out. Grate cheddar cheese on it. Lay Parma ham on it. Black pepper. Cut into strips about an inch thick lengthways. Twist like twisty fries. Egg wash. Oven at 200C for 10 mins. Yum.
Failing this, cube cheddar, cube pineapple, put on cocktail sticks ;-)
Here are a couple of ideas...My hubby likes all these
Bacon Mushroom Crowns
40 medium mushrooms
1/2 lb. bacon, cooked crisp and crumbled
1 C. shredded Swiss cheese
1/2 C. softened butter
1/2 C. crushed corn chips
2 garlic cloves, crushed
2 T. finely minced onion
1 T. dry red wine
Remove and chop mushroom stems. Combine them with remaining ingredients.
Fill mushroom caps. Place on a baking sheet, stuffing side up.
Broil 5-7 minutes or till lightly browned and bubbly.
1 large ready-to-eat pizza crust (or similar bread)
2 cloves garlic, finely chopped
1 cup diced tomato
8 fresh basil leaves, sliced thin in strips (or 2 teaspoons dried or crushed)
salt and pepper, to taste
1 cup shredded mozzarella cheese
Preheat oven to 375°
Toss together cheese, garlic, tomato, basil, salt and pepper.
Spread mixture on top of bread. Place on baking sheet.
Bake at 375° for 8-10 minutes or until cheese in melted.
Cut in slices, serve immediately.
Buffalo Chicken Strips (Low Fat)
Bleu Cheese Dip:
2/3 c. non-fat plain yogurt
2 tbsp reduced-fat mayo
2 oz crumbled bleu cheese
3 tbsp finely chopped scallions
1/4 tsp coarsely ground black pepper
Chicken Strips and Celery Sticks:
1 tsp vegetable oil
1/2 lb boneless skinless chicken breast cut into 1/4" strips
1/4 tsp salt
2 tsp butter
1 tbsp liquid hot pepper sauce
5 celery stalks, cut into 3" strips
In a small bowl, whisk together yogurt, mayonnaise and bleu cheese. Stir in scallions and pepper and set aside while preparing chicken. Cover and refrigerate. (This recipe can be made 1 day in advance to this point)
Heat oil in a large, non-stick skillet. Season the chicken with the salt. Cook chicken over med-high heat, stirring frequently, until lightly browned and cooked through, 3-4 minutes.
Remove the skillet from heat. Add butter and hot pepper sauce to the pan and swirl until butter melts and the sauce coats the chicken.
Serve chicken and celery sticks along with bleu cheese dip. Provide tooth picks for spearing the chicken and dipping into sauce.
from the cookbook "AMA Family Health Cookbook"
More ideas here
Smoked salmon on top of cucumber slices with a bit of dill sour cream.
Maybe a fondue of some sort?
stuffed cherry tomatoes
I love to entertain