50 (1-inch) bread rounds, cut from white bread, lightly toasted
50 tiny dill sprigs
Melt butter, add garlic and saute few moments. Add wine, lemon zest and lobster. Cook and stir until blended, about 2 minutes. Stir in dill. Remove from heat and cool to room temperature.
Add cheese, mayonnaise, green onion and parsley and season to taste with salt and pepper. Combine well and refrigerate.
Top each toast round with 1 heaping teaspoon lobster mixture. Place on baking sheet and broil 5 inches from heat source until puffed and golden, 3 minutes. Garnish each with dill sprig and serve hot. Makes 50.
CHICKEN MORSELS WITH ROASTED RED PEPPER SAUCE
2 boneless, skinless whole chicken breasts
6 ounces chevre (goat cheese)
1/3 cup roasted sweet red peppers
Cut chicken into 1 1/2-inch cubes, place in bowl and toss with olive oil to coat lightly. Season to taste with salt and pepper.
In food processor blend cheese and red peppers. Add about 2 tablespoons olive oil or to desired consistency. Season to taste with salt and pepper.
Saute chicken pieces in small amount of oil, drain and place on skewers. Or skewer chicken morsels first, then grill over hot coals.
For appetizer servings, place 1 or 2 pieces on skewer. For more generous servings, place 3 or 4 pieces on each skewer. Accompany with sauce. Makes 6 to 24 skewers, depending upon number of chicken pieces per skewer.
WON TON WITH SPINACH, PEPPERONI AND 3 CHEESES
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil