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Hors d'oeuvre main

Anchovy stuffed eggs
Angels on horseback
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Blue cheese-pecan dip
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Broiled crab meltaways
Broiled scallops wrapped in bacon
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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

CHÈVRE AND OLIVE CROSTINI

Serves 6

1/2 cup Kalamata olives, pitted and quartered
2 teaspoons olive oil
1 teaspoon chopped fresh rosemary
1/2 teaspoon grated lemon rind
1/4 teaspoon coarsely crushed peppercorns
1 small clove garlic, crushed
4 ounces mild chèvre (goat cheese), softened
1 baguette
1 tablespoon chopped parsley

Combine olives, olive oil, rosemary, lemon rind, pepper and garlic. Cover and let stand for 30 minutes at room temperature or up to 8 hours in refrigerator. Stir olive mixture into cheese.
Cut bread into 1/2 inch slices; arrange on baking sheet.
Place under broiler and toast lightly on both sides. Spread slices generously with cheese mixture.
Place under broiler until cheese is just tinged with gold. Sprinkle with parsley. Serve hot.
Adapted from Homemaker's Magazine, Toronto, Canada.


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