Wine & Dine

Episode #8 - Appetizers

Cheezy Sausage Melts
Denise’s Spinach Balls
Sweet Cheese
Roast Beef Asparagus Wraps
Fresh Fruit and Cookie Platter

Cheezy Sausage Melts

1 package cocktail rye bread slices
1 lb. bulk seasoned sausage
2 cups shredded cheddar cheese
dash of red pepper
Parsley for garnish

Cook and drain sausage. Melt cheese into hot meat. Add a dash of red pepper. Spoon mixture on rye bread slices. Bake in preheated 350° oven for 10-12 minutes or until hot and slightly crispy. Garnish with parsley. Serve immediately.

Note: Make extra batches to freeze. These freeze very well. Do not bake until ready to serve. Handy in case friends drop by!

Denise’s Spinach Balls

1 box Stuffing Mix with seasonings
1 – 10 oz. package frozen spinach, thawed
1 stick butter, melted
6 eggs
¼ cup grated parmesan cheese

Mix all ingredients together. Chill several hours or over night. Roll into small balls (golf ball size). Bake at 350° for 10-15 minutes. Serve with dill dip.

Sweet Cheese

1 - 4.5 oz. package Brie or Gouda wheel
Strawberry jam
1 package crescent rolls

Spread strawberry jam generously over top of cheese wheel. Wrap in crescent roll pastry, making sure all seams are sealed. Bake at 350° until golden brown. Cut into slices and serve.

Roast Beef Asparagus Wraps

1 lb. fresh asparagus (whole spears)
½ lb. deli roast beef, chipped
1 pkg. Cream cheese
2 T. prepared horseradish
1 T. minced garlic
extra virgin olive oil

Sauté whole asparagus spears in extra virgin olive oil until fork-tender. Blend horseradish and garlic into softened cream cheese. Spread mixture on thin slices of roast beef, and wrap the slices around asparagus spears. May be left long or cut in half. Chill.

Note: Substitute deli turkey or ham for the roast beef. May use dill instead of horseradish.

Fresh Fruit and Cookie Platter

Assemble assorted colorful, seasonal fresh fruit with a variety of fancy cookies on papered doily platters. Quick, easy, healthy, and pretty!