Fruit Salsa with Cinnamon Grahams ( makes 5-6 cups)
5 granny smith apples, washed (skin on) and finely diced
3 whole kiwi, (skin off)  finely diced
3/4 c. frozen raspberries, thawed
1 pint fresh strawberries, washed and finely diced

Mix thoroughly.  For best results, use hands when mixing.   Let salsa sit for 1 hour before serving.

Pre-portion in individual ramekins with cinnamon graham crackers and taster spoon.  Serve chilled.

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Bruschetta with Roma and Chevre (makes 10 slices)
10 slices of french bread (1/2 -3/4 inch thick)
Extra Virgin Olive Oil
4 oz. Chevre/other goat cheese
3 roma tomatoes, washed and thinly sliced
1/2 t. minced garlic
5 fresh basil leaves, chiffonade

Marinate sliced tomatoes, garlic, and 2-3 T. olive oil for 10 minutes.
Meanwhile, brush top of each piece of bread lightly with olive oil. 
Spread thinly, then, with some Chevre.
Top with marinated tomatoes.  Bake at 400* for 7-10 minutes or until crispy.
Top with strips of fresh basil; serve warm.

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Brie en Croute with Pears and Caramel (serves 10)
1 wheel of brie, rind on
1 pkg. puff pastry sheets, thawed
1 can of pears in light syrup, chopped
3/4 c. caramel sundae topping

Wrap wheel of brie in pastry dough.  Crimp edges and add lattice to make it look like a pie.
Bake at 350* for 25-30 minutes or until pastry is golden and cooked through.
Place on serving platter.  Garnish with chopped pears, and drizzle plate and wheel generously with caramel.
Serve with a cheese knife and bistro crackers.  Best enjoyed while still hot.

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Spicy Honey Shrimp Kabobs (serves 8)
1 lb. large cooked shrimp, tail on and thawed
2 c. teriyaki marinade
1/4 c. honey
1/2 t. crushed red pepper
1 T. sesame seeds
bamboo skewers or toothpicks

Mix teriyaki, honey, and red pepper.  Marinate shrimp in that for at least 1 hour. 
Line up shrimp on the skewers.  Sprinkle with sesame seeds and drizzle extra teriyaki on the serving plate.

*can also be served hot--Marinate, skewer, and broil for 2-3 minutes.  Garnish with sesame seeds and extra teriyaki prior to serving.

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Moroccan Cigars (makes 25-32/serves 12)
1 lb. ground lamb
1 yellow onion, finely diced
4 eggs
6 oz. melted butter
1/4 t. allspice
1/2 t. ginger
3/4 t. cinnamon
1/2 t. crushed red pepper
1/2 t. ground black pepper
1/4 t. sea salt
1/4 c. fresh parsley, chopped
Phyllo dough, thawed
Vegetable oil, for frying

In 3 T. hot olive oil, soften the diced onion for 3-4 minutes.  Add the ground lamb, and cook through.  Remove from heat.
Let meat cool for 10 minutes; then add eggs, spices, and parsley.  Mix well.  Meat should be a very fine crumble at this point.

Cut each phyllo piece into 3 rectangles (each rectangle approx. 5 inches wide).  Brush lightly with melted butter.  Place 1 T. of meat mixture at one end, and roll tightly, sealing edges by folding them in towards each other.  Wrap tightly!

Deep fry in HOT oil.  Each cigar should cook and be browned in no more than 20 seconds.  Make sure, then, that the oil is hot enough!

Let cool for 3-5 minutes before serving.

Tips for phyllo:  pull off one sheet of the dough at a time.  Place a damp dishtowel over the remaining stack to prevent them from drying.