Cold Appetizer Recipes for Those "Surprise" Occasions

What’s a “TBM Salad”? Alternating slices of Tomato, Basil & Mozzarella. These little guys have all the flavors of the larger version, but in a handy finger-food size.

1 pint cherry tomatoes, halved
1 Tbsp balsamic vinegar
3 Tbsp heavy whipping cream
1/2 lb fresh mozzarella cheese, sliced
6 fresh basil leaves
1 garlic clove, minced

Scoop out and discard the tomatoes’ pulp. Drizzle each tomato shell with a tiny bit of the balsamic vinegar.

In your food processor, combine the rest; cover and process until blended.

Fill a pastry bag (or a heavy-duty plastic bag with a corner cut off) with the mixture and squeeze into the tomato halves. Done.

If you know ALL your eaters love horseradish, make these per the recipe. If you're unsure, make some without it; it's an "acquired taste" (and I haven't acquired it yet).

4 oz cream cheese, softened
1 Tbsp prepared horseradish
16 slices snack rye bread, toasted
1/4 lb sliced deli roast beef
6 Tbsp sour cream
2 or 3 small tomatoes, sliced thin
16 sprigs fresh parsley, stems removed
Dash each salt and pepper

In a small bowl, combine cream cheese and horseradish; spread over the toasts.

Top each with beef, sour cream, a tomato slice and a parsley sprig. Sprinkle very lightly with salt and pepper. Done.

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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