Spicy Italian Pinwheels

CREAM CHEESE SPREAD:
8 oz cream cheese
1/2 C shredded cheese Italian blend
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon flat-leaf parsley, chopped
1 teaspoon oregano
1 tablespoon fresh basil, chopped
1 tablespoon diced red chilli peppers
1/2 cup  mayonnaise

OTHER INGREDIENTS:
4-6 ounces each of salami, Calabrese, and Capicola Sliced
8 slices of Italian flat bread

DIRECTIONS:
Blend the cream cheese mixture in a food processor.  Spread the mixture on the flatbread, spreading all the way to the end.  Lay several slices of the various meats on the cream cheese mixture. Roll them up tightly.  Using a bread knife, slice them about 1/2 inch thick.  Refrigerate at least 30 minutes to set them up. Makes roughly 36 Pinwheels.

Strawberry Bruschetta

2 cups strawberries, hulled and diced
2 tbsp. sugar
1 loaf of French bread sliced
8 oz. Spreadable Brie
2 tbsp. olive oil
1 tbsp. balsamic vinegar
1/2 cup minced basil leaves

Combine the  strawberries and sugar in a small bowl; toss to combine.  Let the berries sit for 30 minutes so that they begin to release their juices.
While waiting on the strawberries, spread a thin layer of brie on top of each bread slice.  When the strawberries are ready top each slice with spoonfuls of the strawberry mixture. Drizzle lightly with olive oil and balsamic vinegar.  Top each slice with the basil leaves and enjoy!

Single Serving Cheese Balls

8 ounces softened cream cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon zest (optional)
1 cup shredded firm cheese (like cheddar, parmesan, pepper jack or gouda)
salt and pepper to taste
Choice of topping ( I used chopped pistachios, parsley, tarragon, bacon pieces, almonds, and pecans)
15 Phyllo shells (one package)

Mix all the above ingredients together using a hand mixer then with moistened hands, form into 1-inch balls, roll in choice of topping, place one ball in each phyllo shell and chill 4 hours. Makes 15 servings.

Cucumber Cups with Onion and Bacon

Cucumber
4 tablespoons pureed onion
2 teaspoons Chopped chives, 2 tablespoons sour cream
Bacon pieces
Granulated garlic or fresh minced garlic
Salt to taste
Lemon juice

Cut the cucumber crosswise about 1 – 1.5 inches in length. Scoop out the center of each of the cucumber pieces to make a cup. I used a melon baller for this. Make sure your cucumber pieces are big enough to leave a base for the cups after you scoop most of the meat out, again, at least one inch.

To prepare the filling: Combine 4 tablespoons of onions with the sour cream and chives in a bowl. Start with just a little until you have the right onion to sour cream ratio you prefer. Season to taste with garlic, salt and lemon juice.Spoon the filling into the cucumber cups, top with bacon pieces. These are best chilled a bit for serving. One cucumber generally makes 8 cups.

BLT Bites

20 cherry tomatoes
1 pound cooked diced bacon
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons diced fresh parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp. I used a melon baller to scoop out the middle. In a small bowl, combine the remaining ingredients. Spoon into tomatoes or pot into a gallon bag, snip the corner and squeeze into tomatoes. Refrigerate for several hours before serving. Makes 20 servings.