Blue Cheese Hors d'oeuvres Recipe Created by Ruth Paget

Blue Cheese Hors d’oeuvres Recipe Created by Ruth Paget

I used to make a version of this dish in high school when I was a teenager in Detroit, Michigan.  I drank strong Red Rose tea from Canada with it.  Now I would drink a chilled chenin blanc with it and be very happy.

Serves 4

Ingredients:

-1 cup crumbled blue cheese such as Maytag Blue

-1/4 cup cream

-4 slices toast

Steps:

1-Mix the blue cheese with the cream to form a homogenous spread.

2-Cover the toast slices with the blue cheese spread.

3-Cut the toast slices into fourths and serve.

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

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Monterey Jack-Paprika Hors d'oeuvres Recipe Created by Ruth Paget

Monterey Jack-Paprika Hors d'oeuvres Recipe Created by Ruth Paget

This simple hors d’oeuvres is messy to make, but delicious to eat.  I use Chinita® paprika from Spain to make this, because the container comes in a larger size.  I live in Monterey County California, so I prefer to use Monterey Jack cheese for this recipe.  However, Colby cheese tastes good with the paprika, too.

These cheese cubes taste great with beer on a hot summer day.

Serves 4

Ingredients:

-1/2 pound Monterey Jack cheese cut into medium-size cubes

-1/4 cup paprika

Steps:

1-Place paprika in a bowl.

2-Role each cube in the paprika to give it a dusting of paprika.

3-Place dusted cubes in a bowl and serve.

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

Click here for:  Ruth Paget's Amazon Books

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Garlic Bread Hors d'oeuvres Recipe Created by Ruth Paget

Garlic Bread Hors d’oeuvres Recipe Created by Ruth Paget

Garlic bread is very easy to make if you use dry garlic, which is a specialty of Gilroy, California – about 45 minutes away from Monterey, California. 

Gilroy is hot.  When you drive by in summer, Gilroy smells like garlic roasting in the oven.  Gilroy also grows cherries and has several farm stands along Highway 101.  The dry garlic retains garlic’s flavor and is not salty.  It is just dried and can be measured easily.  I buy dry garlic at Costco.

Serves 4

Ingredients:

-1/4 cup butter

-3 teaspoons dry garlic

-4 slices toast

-Grated Parmesan (optional)

Steps:

1-Melt butter in a small sauce pan and add the dry garlic.

2-Drizzle garlic-butter mixture over the toast.

3-Cut the toast slices in fourths.

4-Sprinkle the toast slices with Parmesan, if desired.

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

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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

Click here for:  Ruth Paget's Amazon Books

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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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