Herbed Olives

1 pound Kalamata or other brine-cured olive; drained, patted dry
2 teaspoons dried rosemary; crumbled
2 teaspoons dried thyme; crumbled
1 tablespoon fresh lemon juice
5 lemon zest strips; 2 inches long
3/4 cup extra-virgin olive oil
In a bowl, stir together the olives, the herbs, the lemon juice, the zest, and the oil and let the olives marinate, covered [...]

Dried Apricots with Goat Cheese and Pistachio

150  dried apricot halves; 2 pounds
1 1/2 cups fresh orange juice
1 1/2 cups shelled pistachios; 1/2 of them toasted
1 pound soft mild goat cheese; chilled
Toss apricots with juice and let stand, tossing occasionally, 20 minutes.
Chop all pistachios, preferably by hand, and season with salt.
Drain apricots, cut-sides up, on paper towels. Top each with a small [...]

Nutty Cheese Log

1 tablespoon butter
1/3 cup pecans
1/4 teaspoon salt
2 teaspoon parsley
2 cup cheddar cheese, shredded
3 oz cream cheese, softened
2 tablespoon milk
1 tablespoon mustard, dijon
1 teaspoon worcestershire sauce
1/2 teaspoon pepper sauce
In skillet, melt butter and add pecans. Saute over low heat until lightly browned. Cool and chop fine. Stir in salt and parsley. Set aside.
In small bowl, beat [...]

Domestic Boursin Cheese

3 ounces cream cheese
4 tablespoon butter
1/4 teaspoon garlic powder
2 tablespoon parmesan cheese; grated
1 tablespoon dry white wine
1 tablespoon parsley
1 pinch thyme
1 pinch marjoram
Cream all ingredients thoroughly or use food processor with steel blade.
Chill for at least four hours. Serve with crackers.
Source: Colorado Cache Cookbook
6 servings

Veggie Basket with Smokey Ranch Dip

smokey ranch dip:
1 cup sour cream
1 cup mayonnaise
1/4 cup heavy cream
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
2 1/2 teaspoons salt
1 teaspoon black pepper
2 teaspoons smoky paprika
2 teaspoons honey
1 large bell pepper; hollowed for dip
veggie basket:
green beans
asparagus spears
broccoli florets
[...]

BLT in Bibb Lettuce Cups

2 cups tomatoes; seeded, minced
1/2 cup Smoked mozzarella; diced
1/4 cup arugula leaves; finely shredded
6 slices Bacon; cooked and crumbled
1/4 cup sweet onion; minced
2 tablespoons Olive oil
2 teaspoons Balsamic vinegar
  Salt; to taste
  Freshly-ground black pepper; to taste
24  Outer bibb lettuce leaves; washed, patted dry
In a bowl, toss together tomatoes, mozzarella, arugula, bacon, onion, olive oil, [...]

The Bee Cheese

10 ounces sharp cheddar cheese; grated
10 ounces butter; softened
2 tablespoons sherry
1 tablespoon horseradish
1/2 teaspoon garlic salt
Blend all ingredients well and pack in a crock.
Serve with crackers.
This is better if it is made several days before serving.
Source: Colorado Cache Cookbook
6 servings