Cream Cheese-and-Olive Biscuits With Olive-Parsley Spread

Party Hors d,Ouevres : Cream Cheese-and-Olive Biscuits With Olive-Parsley Spread

Ingredients

• 2 1/4 cups all-purpose baking mix
• 1 (3-ounce) package cream cheese, softened
• 1/3 cup buttermilk
• 1/2 cup green olives, chopped
• 1 (6-ounce) jar pitted kalamata olives
• 1 tablespoon capers, drained
• 1 garlic clove, pressed
• 1 tablespoon chopped fresh parsley
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1 (3-ounce) log goat cheese or package cream cheese, softened

Preparation

• Pulse first 4 ingredients in a food pro-cessor 3 to 4 times or until combined.
• Turn dough out onto a lightly floured surface. Pat dough to a 1/2-inch thickness; cut with a 2-inch fluted cutter. Place on ungreased baking sheets.
• Bake biscuits at 425° for 10 minutes or until golden.
• Pulse kalamata olives and next 6 ingredients in a food processor until combined.
• Split biscuits in half, and spread cut sides evenly with goat cheese; top with olive mixture.
• To make ahead, bake biscuits as directed. Cool completely on baking sheets on wire racks. Cover and freeze until firm. Place biscuits into zip-top plastic freezer bags; freeze up to 2 weeks. Remove from freezer; place on baking sheets, and let stand 30 minutes. Bake at 325° for 7 to 10 minutes. Prepare olive-parsley mixture as directed. Place in an airtight container; freeze up to 2 weeks. Thaw in refrigerator 24 hours. Stir before serving. Enjoy!

Prosciutto Crostini With Lemony Fennel Slaw

Prosciutto Crostini With Lemony Fennel Slaw

INGREDIENTS

• 24 thin slices baguette (from 1 small loaf)
• 3tablespoons olive oil
• 1 small fennel bulb—quartered, cored, and thinly sliced
• 2tablespoons chopped fresh flat-leaf parsley
• 1tablespoon fresh lemon juice
• kosher salt and black pepper
• 1/2pound thinly sliced prosciutto

DIRECTIONS

Heat oven to 375º F. Place the baguette slices on a baking sheet and brush with 2 tablespoons of the oil. Toast until golden, 10 to 12 minutes.
Meanwhile, in a small bowl, combine the fennel, parsley, lemon juice, the remaining tablespoon of oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Divide the prosciutto evenly among the toasted baguette slices and top with the slaw. Enjoy it!