Hors d’oeuvre Plate

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Recipe provided by Renée’s Gourmet

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Hors d'oeuvre Plate
Servings: 6 servings
Ingredients
  • 1 C. Chunky blue cheese dressing
  • ½ C. Greek feta cheese dressing
  • 6 to 8 Pea pods
  • 8- oz. Package Cream cheese
  • 1 tsp. Chives
  • 1 tsp. Red pepper
  • 1 tsp. Finely chopped carrot
  • 8 Pita pockets cut into halves (makes 16 using mini-pockets)
  • 2 C. Salmon tuna or egg salad
  • 6 to 8 Mushroom caps
  • 2/3 C. Breadcrumbs
Directions

  1. Fill pea pods with blue cheese dressing mixture (cream cheese, 1 tsp. chives, 1 tsp. red pepper, 1 tsp. chopped carrot and blue cheese dressing). 

  2. Fill pita pockets with salmon, tuna or egg salad. 

  3. Fill cleaned mushroom caps with Greek feta cheese dressing mixed with breadcrumbs. 

  4. Broil 2 – 4 minutes and serve everything on a platter.

Recipe Notes

Recipe provided by Renée’s Gourmet

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