Appetizers & Dips Bruschetta, Quick and Easy Strawberry Gorgonzola and Chive Makes 12 3 tablespoons olive oil 1 tablespoon balsamic vinegar 12 slices (38⁄ ”) crusty French bread ¼ teaspoon salt 6 ounces Gorgonzola cheese, softened 4 tablespoons chopped chives 2 cups thinly sliced strawberries 1 8⁄ teaspoon freshly ground pepper
Heat broiler. In small bowl, combine oil and vinegar. Lightly brush oil mixture on one side of each slice of bread. Sprinkle lightly with salt. Place on ungreased baking sheet. Broil 4 to 6 inches from heat 1 or 2 minutes or until browned. Set aside. In medium bowl, combine cheese and 2 tablespoons of the chives. Spread toasted bread with cheese mixture. Arrange strawberries on top. Sprinkle with remaining chives and pepper and plate and serve. Adapted from Cooking Club Edith Shepherd
Charoseth Serves 20 6 medium McIntosh or Jonathan apples,pared, seeded, and ground or chopped finely 1 cup pecans, chopped finely 1 heaping teaspoon cinnamon ½ cup honey ½ cup Rosé or Zinfandel wine
Prepare the apples in food processor. If including the peel, be sure to wash them first. Combine all ingredients. Put in a jar or plastic container in the refrigerator. Serve with crackers or crisps.This is the sweet relish used in the Jewish seder service. Keeps for months in the refrigerator. From Fr. Tony Van Ham Julia Ariail 14