Munchables

Wild Mushrooms And
Fontina Flatbread Appetizers

2 tablespoons olive oil
2 6-inch pita flatbread
1 3-ounce package assorted wild
mushrooms (portobello,
shitake, chanterelle or porcini)
1/2 medium sweet onion, sliced
1 large clove garlic, minced
1 tablespoon chopped, fresh
rosemary or 1 teaspoon dried
rosemary
1/2 cup grated Fontina cheese

Heat the oven to 400 degrees.
Lightly brush each flatbread with
olive oil and place on baking sheet.
Place in oven until lightly brown,
about 5 to 7 minutes; set aside.
Heat remaining olive oil in skillet
over medium-high heat until hot.
Add the mushrooms, onion, garlic
and rosemary. Cook and stir until
mushrooms are tender, about 3 to
5 minutes. Arrange mushroom mixture
over the top of each flatbread.
Sprinkle each with Fontina
cheese. Bake in oven until the cheese
melts, about 5 minutes. Cut each
flatbread into eight wedges.



Smoked Salmon And
HerbedCheese Spread

1 5.2-ounce package light cream
cheese with garlic and fine herbs
1/4 cup chopped, smoked salmon
2 tablespoons thinly sliced
green onion






Combine ingredients in small bowl until well-combined.
Serve as a spread on crackers. Also try stuffing
or topping for vegetables such as cherry tomatoes,
new potato halves, pea pods, cucumber slices, etc.

Yields about 1/2 cup spread

CALORIES 48, TOTAL FAT 3G, CHOLESTEROL 11MG, CARBOHYDRATE 1G, PROTEIN 36, SODIUM 137MG

Asparagus With Prosciutto And
Honey Mustard Sauce

1  bunch fresh asparagus spears,
trimmed
1  3.53-ounce package prosciutto
or smoked salmon
1/3 cup Dijon mustard
1/3 cup honey
Hot pepper sauce to taste

Blanch asparagus in a large saucepan
of boiling salted water for one
minute. Transfer to a colander and rinse
under cold running water to stop cooking.
Drain well and pat dry. Cut prosciutto
strips. Wrap strips of prosciutto
around each asparagus spear. Mix
mustard, honey and hot pepper sauce
to taste in small bowl until well-combined.
Serve with asparagus wrapped
in prosciutto. Spoon about 1 tablespoon
of the honey mustard sauce in
the bottom of six brandy glasses. If
desired, place two to three wrapped
asparagus spears in glass to serve.

Yields about 6 to 8 appetizers

CALORIES 38, TOTAL FAT 1G, CHOLESTEROL 4MG, CARBOHYDRATE 6G, PROTEIN, SODIUM 231MG.