Cold Appetizer Recipes for Those "Surprise" Occasions

Since this is a Greek recipe try to find a Greek food store and buy a round barley rusk; but if that’s not easy, Rye Krisps will work. And be sure to use the most expensive can of tomatoes you can find on the shelf since you’re only buying one can and it’s such an important part of this great no-cook appetizer.

12 Scandinavian-style rusks (2 or 3-inch x 5-inch-you know; like Rye Krisp)or barley rusk
1 28-oz can of very good diced tomatoes, drained & strained
4-5 Tbsp crumbled feta cheese
e. v. olive oil
freshly ground pepper
Greek oregano (rigani)

Open the can of tomatoes and dump them into a strainer in your sink. Gently press them with a rubber spatula to remove as much juice as possible. If you’re using barley rusk spray it with a little water to moisten it.

Not only does this impressive appetizer require NO COOKING, but it also requires no big financial investment since canned salmon is way, way cheaper than fresh or frozen. Hey, have a ball!

1 lb canned salmon
1/2 tsp Liquid smoke
1 Tbsp horseradish
1 Tbsp lemon juice
1/2 lb soften cream cheese; mashed
2 Tbsp nayonnaise
1 Tbsp fresh or dried parsley

Pick over the salmon to remove any bones or other strange things you might find.

Mix all the ingredients and form into a ball. Serve with your choice of crispy things.

You’ve seen, and probably eaten, a salad of alternating slices of fresh mozzarella, tomato and a basil leaf. Now you can easily turn that salad into a unique appetizer without ever turning on the heat.

1 container bocconcini (fresh baby mozzarella)
1 package fresh basil
25-30 cherry tomatoes, small to medium size
1 Tbsp balsamic vinegar
1 Tbsp olive oil
1/2 tsp each salt & pepper

You can just cube full-size fresh mozzarella balls if you can’t find these grape-sized ones. And if the basil leaves are large, just cut ‘em in half.

Using small skewers about 4 or 5 inches long, slide on a tomato, a piece of basil folded in half and a ball or cube of fresh mozzarella. Repeat on more skewers until all the pieces have been used.

Combine ingredients for dressing and brush or sprinkle over skewers just before serving. Serve the rest of the dressing on the side for dipping.

It seems somehow disrespectful to call lox & caviar, "roll-ups". I mean those are such fancy - and kind of expensive - components, that you may want call them, "roulades" if your eaters are also fancy and expensive. I'll stick to "roll-ups", thank you.

1/4 lb lox (smoked salmon)
1 package cream cheese, whipped
1/2 cup black caviar

Spread the salmon out on a work surface.

Mix together cream cheese and caviar.

Spread the mixture onto the lox, roll it up and slice into bite size pieces.

No one is going to mistake this for Lipton onion dip, but it's so quick and easy you can't tell anyone how you made it; let 'em guess. They'll never know how easy it was

1 cup low fat cottage cheese
1/4 cup finely chopped scallions(a.k.a. green onions)
2 tsp lemon juice>

Put all 3 ingredients in your blender and - what else? - blend.

Serves 6 to 8

Shamefully easy, amazingly quick and really impressive – tastes good, too.

1 (8-oz.) round Brie
1 (3.5-oz.) jar prepared pesto
1/2 cup sun-dried tomatoes in oil, drained and chopped

Carefully slice the rind from the top of the Brie. Toss the rind (or eat it, like I do).

Put the top-less brie on a serving plate; spread on the pesto and sprinkle with the chopped tomatoes.

Serve with water crackers or baguette slices and a bowl of black olives and take your bow. _________________________________________________________________

evenly on the proscuitto slices, almost to the edge.

Peel, quarter and core pear, then cut each quarter lengthwise in 3 thin slices. Brush with lemon juice and place a pear slice on each cheese topped proscuiutto slice.

Roll up the prosciutto slices, cover and refigerate until ready to serve.

Garnish with lime slices and dill sprig if desired.

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