Recipe: Hors d'oeuvre Plate

1 C. Chunky blue cheese dressing
½ C. Greek feta cheese dressing
6 – 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 – 8 Mushroom caps
2/3 C. Breadcrumbs

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). Fill pita pockets with salmon, tuna or egg salad. Fill cleaned mushroom caps with Greek feta cheese dressing mixed with breadcrumbs. Broil 2 – 4 minutes and serve everything on a platter.

Yields: 6 servings

Recipe provided by Renée’s Gourmet