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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