Prosciutto-Pineapple Hors d'oeuvres Recipe Created by Ruth Paget

Prosciutto-Pineapple Hors d’oeuvres Recipe Created by Ruth Paget

Prosciutto is nice, but you can use sandwich ham for this as well.  I used Dole® canned pineapple chunks for this recipe that encourages kids to eat some salty meat on hot summer days.

Serves 4

Ingredients:

-16 cubes canned pineapple chunks

-8 slices of prosciutto

-8 toothpicks

Steps:

1-Wrap prosciutto slices around two pineapple cubes and skewer them with a toothpick to make them easy to pick up.

Serve with pineapple wine from Hawaii or lemonade.

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

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Smoked Salmon Sandwich Hors d'oeuvres Recipe Created by Ruth Paget

Smoked Salmon Sandwich Hors d’oeuvres Recipe Created by Ruth Paget

Smoked salmon seems to have a natural affinity with brown ales like New Castle Brown Ale.  This sandwich is especially good made on pumpernickel bread, whose bitter taste I learned to love in Germany.

Serves 4

Ingredients:

-3 tablespoons Dijon mustard

-1 tablespoon mayonnaise

-1 (6-ounce) package of Scottish smoked salmon

-1 small, peeled, and sliced red onion

-8 slices pumpernickel toast

Steps:

1-Mix Dijon mustard with mayonnaise.  Spread mustard-mayonnaise mixture on one side of the pumpernickel toast.

2-Lay ½ of the slices of smoked salmon on 4 slices of toast.

3-Place onion slices on 4 slices of toast with the smoked salmon.

4-Place the other half of the smoked salmon on top of the onion slices and top with the remaining toast slices.

5-Press down and cut the sandwiches into fourths.  Place a toothpick in the center of each sandwich to hold it together and make it easy to pick up.

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

Click here for:  Ruth Paget's Amazon Books

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Creamed Spinach Hors d'oeuvres Recipe Created by Ruth Paget

Creamed Spinach Hors d’oeuvres Recipe Created by Ruth Paget

A pound of spinach shrinks down to about ¼ of its original size when it is cooked.  It is packed with iron and is easy to blend with cream with an immersion blender.

Serves 4

Ingredients:

-1 pound fresh and washed spinach – a little water clinging to the leaves helps it to reduce when sautéed

-2 tablespoons olive oil

-3/4 cup heavy cream

-8 slices toast

Steps:

1-Sauté spinach leaves in olive oil until reduced to ¼ their original size.

2-Add ¾ cup cream to the spinach.

3-Insert immersion blender and purée to a smooth consistency.

4-Cover toast slices with creamy spinach.  Cut toast slices into fourths and serve.

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

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Ham-Orange Slice Hors d'oeuvres Created by Ruth Paget

Ham-Orange Slice Hors d’oeuvres Created by Ruth Paget 

This toothpick hors d’oeuvres tastes like a burst of sunshine with a piece of salty, sandwich ham to match a sweet orange segment.

Serves 4

Ingredients:

-8 orange slices

-8 slices sandwich ham

-8 toothpicks

Steps:

1-Wrap ham around the orange slices.

2-Place toothpick through the center of the ham and orange to secure the ham and make the hors d’oeuvres easy to pick up.

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

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

Apple-Monterey Jack Hors d’oeuvres Recipe Created by Ruth Paget

This toothpick hors d’oeuvres tastes great with rosé or chardonnay musqué.  You can add pitted cherries or a raisin to sweeten it up even more.

Serves 4

Ingredients:

-2 large, cored, and sliced apples

-1/2 pound sliced Monterey Jack cheese

Steps:

1-Place toothpicks through the apple slices to form the base for the hors d’oeuvres.

2-Place rectangles of Monterey Jack cheese on top of the apple.

3-Place another slice of apple on top of the Monterey Jack cheese.

Place on a serving tray with a colorful background.

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

Click here for:  Ruth Paget's Amazon Books

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