Hors d’oeuvre Plate
Recipe provided by Renée’s Gourmet
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
-
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).
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Fill pita pockets with salmon, tuna or egg salad.
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Fill cleaned mushroom caps with Greek feta cheese dressing mixed with breadcrumbs.
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Broil 2 – 4 minutes and serve everything on a platter.
Recipe Notes
Recipe provided by Renée’s Gourmet