Three Easy-Peazy Hors d'Oeuvres

These recipes were featured in my newsletter dated December 7, 2006.

Three easy-peezy hors d'oeuvres that look beautiful with no difficulty in preparation. I usually do all three and serve them together on a platter.

Pesto, Tomato & Marinated Fresh Mozzarella Hors d'Oeuvres
by Chip Desormeaux

Pesto, Tomato & Marinated Fresh Mozzarella Hors d'Oeuvres

12 oz. fresh mozzarella balls, drained
1 tbs. balsamic vinegar
½ c. prepared basil pesto (I make my own)
24 2" round, non-flavored crackers
24 thin slices plum tomatoes
¼ c. thinly sliced red onion rings
1 bunch fresh basil

Assembly
1. Carefully cut cheese balls into very thin slices. Drizzle vinegar over cheese. Let stand for 10 minutes.

2. Spread pesto on crackers. Top with cheese, tomato and onion. Garnish with a little sprig of basil.

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Brie with Apricot Marmalade Hors d'Oeuvres
8 oz. brie cheese
24 2" round, non-flavored crackers
1/3 c. apricot spreadable fruit (marmalade)
¼ c. finely chopped walnuts, toasted
1 bunch parsley (not the flat kind)

Assembly
1. Cut cheese into 40 pieces each measuring about an inch square and about ¼ thick. Place one piece of cheese on each cracker.

2. Top each piece of cheese with slightly rounded ¼-teaspoonful of the apricot. Garnish with a single, small floret of parsley (the curly kind, not the flat leaf Italian variety) and a few pieces of the toasted walnut.

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Prosciutto & Marinated Sun-Dried Tomatoes on Crème Fraîche Hors d'Oeuvres
½ c. oil-packed sun-dried tomatoes julienned
1½ tsp. balsamic vinegar
1 tbs. extra virgin olive oil
½ tsp. minced garlic
24 2" round, non-flavored crackers
2 c. crème fraîche (you can easily make your own, recipe follows)
¼ c. finely chopped prosciutto or pancetta lardons

Assembly
1. In small bowl stir together tomatoes, vinegar, oil and garlic. Set aside.

2. Whip the crème fraîche with a hand mixer until it becomes firm just about like whipped cream. Don't go too far or it will become butter!

3. Top each cracker with a dollop (about 1 tbs.) of crème fraîche. Sprinkle just a tiny bit of prosciutto on each.

4. Place just one or two pieces of the marinated tomatoes on top of each.

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Crème Fraîche
1 pint heavy cream
¼ c. fresh buttermilk

Crème fraîche is the European cousin to sour cream. But it has a finer texture, tastes a little sweeter and has the advantage of being able to be whipped like whipping cream to achieve just the right texture.

It's incredibly easy to make. Add the buttermilk to the heavy cream, cover it so it's tightly sealed, and let it sit out on the counter about 8 hours or so. The texture will change into a creamy thickness, about like store-bought egg nog and it will have taken on a slightly sweet taste.

Refrigerate or use immediately. Crème fraîche will last a couple weeks in the fridge. Crème fraîche is often used when serving caviar.

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Three Easy Canapés Recipe