Appetizers and Snacks

Mild goat cheese is layered with assertive Gorgonzola to create a cheese "loaf" that's like two cheese spreads in one.

Linda’s Liver PateCooking PleasuresUnhappy with the liver pâtés she had found, member Linda Gray set out to create one that wasn’t too strong or grainy. She likes this version because it can be made in individual molds, a bread pan or a larger decorative mold. Linda recommends serving the pâté with slices of rye bread

Bite-size pieces of cheese are marinated in balsamic vinaigrette and marjoram for an easy yet delicious appetizer.

Serve this creamy pumpkin pie-like dip with slices of red apples and thin, crisp ginger cookies.

The fresh flavor of orange brightens this spicy dip. It’s based on pico de gallo, a Mexican relish made with vegetables such as bell peppers, jalapeño chiles and onions. Here the vegetables are grilled to bring out their natural sweetness. Serve the dip with tortilla chips.

A dash of chile powder sprinkled over these eggs gives them a final spicy kick.

Using herbes de Provence and chives in these appetizers gives them a Mediterranean twist. Herbes de Provence, a blend of herbs used in southern France, typically includes basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme.

The traditional Norwegian open-face sandwich inspired these cleverly presented appetizers. Red bell pepper and cheese are layered between thin slices of bread to form a mini sandwich that’s served on a wooden skewer.

These bite-sized crab cakes make perfect appetizers. We recommend seedless cucumbers, also known as English cucumbers, for the base; look for the longest ones you can find. It's best to make the watercress sauce in a blender or food processor rather than by hand because it will turn a beautiful green color.

Mixed Greens with Gorgonzola PalmiersCooking PleasuresPALMIERS 1 sheet frozen puff pastry (from 17.3-oz. pkg.), thawed 2 oz. (scant 1/2 cup) crumbled Gorgonzola cheese SALAD 2 tablespoons balsamic vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/4 cup extra-virgin olive oil 12