Almond Spread Hors d'oeuvres Recipe Created by Ruth Paget

Almond Spread Hors d’oeuvres Recipe Created by Ruth Paget

This nut spread tastes nice with a sweet wine like Prosecco or Chenin Blanc. 

You will need a food processor to make this dish.

Serves 4

Ingredients:

-2 cups blanched almonds

-1/2 cup peanut oil + more for creamier spread

-4 slices white toast

Steps:

1-Place almond slices and peanut oil in the bowl of a food processor.

2-Pulse the almond slices and peanut oil until you obtain a smooth paste.  Scrape down the sides of the bowl to place nut chunks by the blades.  Add more oil, if you would like a smoother spread.

3-Spread almond spread on toast.  Cut toast into fourths and serve.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Cashew Spread Hors d'oeuvres Recipe Created by Ruth Paget

Cashew Spread Hors d’oeuvres Recipe Created by Ruth Paget

This simple hors d’oeuvres tastes nice with a glass of white Lillet on the rocks or with a glass of chenin blanc wine.

You will need a food processor to make this recipe.

Serves 4

Ingredients:

-2 cups peeled and unsalted cashews

-1/2 cup peanut oil + more for creamier spread, if desired

-4 slices white toast

Steps:

1-Place cashews and peanut oil in the bowl of a food processor.

2-Pulse the cashews and oil a few times.  Scrape down the nut chunks that are not ground.  If you want a very smooth spread, add more oil.

3-Spread the cashew spread on the toast and cut into fourths.

Serve at room temperature.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Popcorn with Parmesan Hors d'oeuvres Recipe Created by Ruth Paget

Popcorn with Parmesan Hors d’oeuvres Recipe Created by Ruth Paget

This popcorn makes great use of Parmesan in a jar, which is a grana cheese (non-aged Parmesan).  Grana has the same nutritional profile as Parmesan, but does not have the same flavor.  In this recipe, the grana cheese gets helped out by butter.

You will need a popcorn popper to make this recipe.  Follow your machine’s instructions for popping corn. 

Serves 4

Ingredients:

-12 cups popped popcorn

-1/2 cup melted butter

-1/2 cup Kraft® Parmesan Cheese

Steps:

1-Pour popcorn in a large bowl.

2-Pour in half the melted butter and mix.  Pour in the other half when you have mixed for 2 minutes.

3-Sprinkle in the parmesan and mix thoroughly.

Serve warm or cold before pizza.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Banana-Walnut Hors d'oeuvres Recipe Created by Ruth Paget

Banana-Walnut Hors d’oeuvres Recipe Created by Ruth Paget

This super easy dish tastes great with a slightly bitter cocktail like an Aperol® Spritz or a Campari® Spritz.

Serves 4

Ingredients:

-4 peeled bananas sliced in half.

-1 cup sour cream

-1 cup chopped walnuts

Steps:

1-Spread sour cream on banana halves.

2-Sprinkle the chopped walnuts over the sour cream.

3-Cut the bananas into 2-inch slices and place on a serving tray.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Homemade Nachos Hors d'oeuvres Recipe by Ruth Paget

Homemade Nachos Hors d’oeuvres Recipe by Ruth Paget

Homemade nachos are fun to make.  You can control how spicy they are, because you choose the salsa you use.  This version is vegetarian.

Serves 4

Ingredients:

-1 (16-ounce) bag unsalted tortilla chips

-1 (15.5-ounce) can of rinsed and drained black beans

-1 (15.5 ounce) can drained corn

-1 (15.5-ounce) jar salsa

-1/2 pound shredded Monterey Jack cheese

-1 (4-ounce) can drained and sliced black olives

-1 sliced Serrano pepper (optional)

-1 cup sour cream (optional)

Steps:

1-Spread tortillas out on two plates.  Spread black beans out on tortilla chips.

2-Spread corn over black beans. 

3-Spread salsa over beans, corn, and tortilla chips.

4-Sprinkled Monterey Jack cheese and olives over nachos. 

5-Microwave nachos for 2 minutes.

6-Sprinkle on Serrano peppers, if using, and serve sour cream on the side.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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