Tasty, can be made ahead, it freezes – what’s not to like?

Ingredients:

• 1 – 1 1/4 lbs smoked duck breast
•  artisan bread (large baggette size)
• Olive oil
• Garlic salt and pepper to taste
• 1 1/2 c pinot braised onions

Directions:

1. Trim most of the fat off the duck.
2. Slice thinly, and then cut slices into quarters.
3. Slice bread.
4. Toast lightly.
5. Rub with garlic clove.
6. Brush with olive oil.
7. Place slice of duck on bread.
8. Top with pinot braised onions.

Pinot Braised Onions

Ingredients:

• 3 large sweet onions cut into slivers (about 6 cups)
• 2 Tab olive oil
• 1 Tab butter
• 1 1/2 c pinot noir
• 1 Tab sugar
• 1 tsp grated orange rind
• 1 small cinnamon stick

Directions:

1. In a 10-12 inch skillet, on lowest heat, saute the onions, stirring often (About 30 minutes – don’t let them brown).
2. Add the pinot noir, sugar, orange rind, and cinnamon stick.
3. Continue to cook on low heat until all the liquid is gone and the onion are very soft – about 30 minutes.
4. Salt and pepper to taste.

Serves:  Makes abut 5 dozen – depends on the bread size.

Sourde:  Annett Martin

Yes, another tortilla appetizer – and a good one!

Ingredients:

• 2 0 3 10 inch flour tortillas
• 4 oz cream cheese, softened
• 2 Tab sour cream
• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 2 oz diced green chiles, canned, mild
• 6-8 ripe olives, chopped

Directions:

1. Mix cream cheese and sour cream.
2. Add peppers, chiles, olives.
3. Mix well.
4. Spread on tortillas.
5. Roll tightly.
6. Chill.
7. Slice into 1/2 – 3/4 inch pieces.
8. Eat the odd ends.
9. Serve with Pace Picante Sauce

Serves:  Makes about 30 pieces

Source:  Joan and Chuck Jackson

Easy to make.  Travels well. You can freeze it.  Fun to make “variations on a theme”.   What’s not to like??

Ingredients:

• 4 10 inch flour tortillas
• 8 oz whipped cream cheese
• 2 Tab pesto (or drained salsa, or blue cheese crumbles, or ??)
• 1 1/2 c chopped shrimp (or crab, or chicken, or salmon, or ???)
• 1/2 tsp garlic salt (if not using pesto)

Directions:

1. Mix cream cheese, shrimp, pesto.
2. Spread on tortilla – not all the way to two sides but all the way to the top/bottom.
3. Roll TIGHTLY from bottom to top.
4. Roll in wax paper.
5. Refrigerate over night.
6. Slice 3/4 inch discarding the ends that have no filling.

Serves:  32 pieces

Source:  Devine inspiration/desspertion!