APPETIZERS

ALSATIAN PIZZA

CONTENTS: Alsatian Pizza Artichoke and Parmesan Dip Artichoke Torte Aunt Gladys' Sweet & Sour Meatballs Avocado Pate with Parsley & Pistachios Bacon Scallops Baked Brie with Pepper Onion Relish and Rosemary Chilis 'n Cheese Chutney Cheese and Scallions Cold Crab Dip Cottage Cheese Spread Crab and Pea Salad in Snow Peas Crab Meat Parmesan Canapés Crab Rangoon Crispy Bruschetta with Goat Cheese, Tomatoes, and Mint Fresh Tomato, Garlic, and Basil Bruschetta Fried Shallot and Garlic Dip Guatamela Specials Herbed Phyllo Purses with Camembert and Walnuts Hot Artichoke & Roasted Pepper Dip Hot Crab Dip Myron's Crab Cocktail Pesto Cottage Cheese Dip Phyllo Shells with Smoked Salmon and Caviar Poached Pears with Curried Crabmeat Roasted Garlic, Brie and Grape Crostini Salmon Roe with Corncakes Smoked Salmon, Fennel, and Goat Cheese Toasts Smoked Trout Mousse with Dill Spinach Balls Back to Recipe Page

2 small onions, thinly sliced 3/4 C ricotta cheese 1/2 C sour cream 1/4 tsp. Salt 1/8 tsp. Cayenne pepper 8 oz. Thickly sliced bacon, cut crosswise into 1/4" strips Pizza Dough, at room temp. Olive oil	For Pizza: In a medium bowl, combine the onions, ricotta, sour cream, salt and cayenne. Mix thoroughly. Cover and refrigerate for at least 1 hour. In a large skillet, cook the bacon over moderate heat until slightly crisp but still chewy, about 5 minutes. Drain on paper towels and set aside. (This can be done up to one day ahead.) On a lightly floured surface, roll the dough into a small rectangle. Cover with a towel and let rest for 1/2 hour. Then roll out the dough into a 12 x 17" rectangle; it will be very thin. Fold the dough in half and transfer to a 14 x 17" cookie sheet. Unfold the dough to line the sheet. Preheat the oven to 450. Spread the ricotta and onion mixture evenly over the rolled-out dough. Sprinkle the bacon on top and push it into the topping. Brush the borders with the olive oil. Bake on the lower rack of the oven for 15 minutes, or until the bottom is browned and crisp. Slide the pizza onto a work surface and cut into 2" squares. NOTE: When we make this, we caramelize the onions first, and also add roasted, chopped red peppers.
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ARTICHOKE AND PARMESEAN DIP
14-oz. can artichoke hearts, drained 1/2 C fresh grated Parmesan 3/4 C mayonnaise 1/4 C plain yogurt 1 garlic clove, minced and mashed 2 tsp. fresh lemon juice 1 scallion Tabasco to taste Lightly toasted French bread slices	In a food processor, puree the artichoke hearts, parmesan, mayonnaise, yogurt, garlic paste, lemon juice, scallion, Tabasco, and s & p until smooth. Serve with toasted bread slices.
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ARTICHOKE TORTE
3 green onions, chopped 1 clove garlic, chopped 1 tsp. Parsley, chopped 4 eggs 1/4 tsp. Salt dash of Tabasco 6 soda crackers, crumbled 1/2 lb. Cheddar cheese, grated 2 jars of marinated artichoke hearts	Fry onion, garlic, and parsley in a little oil taken from the marinated artichoke hearts. Remove garlic pieces. Beat the eggs and add salt, pepper, and Tabasco. Add soda crackers, cheese, and chopped artichokes separately, beating with a fork. Pour into a well-oiled 8 x 8 inch pan. Bake at 325 for about 35-40 minutes or till a toothpick placed into the torte comes out clean. Cool and cut into squares.
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AUNT GLADYS' SWEET AND SOUR MEATBALLS
1 lb. hamburger 1/2 C bread crumbs garlic powder s&p parsley 1 onion 1 egg brown sugar 1 15-oz. can whole cranberry sauce 1 15-oz. can tomato sauce	Combine all ingredients except sauces and brown sugar. Use teaspoon to shape mixture into very small meatballs. Either fry until brown in saute pan or bake until brown in 350 oven. Meanwhile, heat sauces and drop meatballs into sauce and cook for about 45 minutes. If sauce needs to be sweeter, add small amount of brown sugar. MUST BE DONE ONE DAY AHEAD!!!
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AVOCADO PATE WITH PARSLEY AND PISTACHIOS
4 ripe avocados 2 8-oz. cream cheese at room temperature 2 Tbs. minced shallots or green onions 1 Tbs. fresh lemon juice 2 tsp. minced garlic 1 tsp. chili powder 1/2 tsp. salt 1/4 C chopped fresh parsley 2 Tbs. chopped unsalted pistachios 4 butter lettuce or Boston lettuce leaves 1/2 C pitted black olives 10 ripe cherry tomatoes tortilla chips	Line 6-Cup rectangular glass loaf pan or ceramic dish with 3 layers of waxed paper, extending over long sides only. Brush top sheet of paper generously with oil. Puree avocados and cream cheese in processor. Add shallots, lemon juice, garlic, chili powder & salt & blend 30 seconds. Transfer mixture to prepared pan; smooth top. Press plastic wrap onto surface of pate and refrigerate at least 6 hours or overnight. Remove plastic from pate. Unmold onto rectangular platter. Remove waxed paper. Mix parsley & pistachios in small bowl. Sprinkle over pate. Arrange lettuce at corners of platter. Garnish w/olives & tomatoes. Surround with tortilla chips.
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BACON SCALLOPS
*These are melt-in-your-mouth good!! Put them on a tray, pass them around at a party, and watch them disappear...*
1 lb. bay scallops 1/2 lb. bacon 1/4 C parmesan cheese 1/3 C seasoned bread crumbs 1/8 C milk	Cut bacon slices into thirds. Mix bread crumbs & cheese. Toss scallops in milk, then in crumbs. Center scallop in middle of bacon slice, roll up, and stab w/toothpick. Bake at 350 for 25 min. or until crisp.
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BAKED BRIE WITH PEPPER ONION RELISH AND ROSEMARY
My neighbor (i.e., cooking partner in crime) and I found this recipe in one of her holiday magazine specials. We modified it by adding red onions and the Harry and David's Pepper and Onion Relish. Then she and I, along with our husbands, ate the entire brie (I should say inhaled it). This is an extremely good recipe.
1 small red onion, cut into think wedges 2 tsp. butter or margarine 1/3 C Harry & David (or similar) Pepper Onion Relish 1/2 tsp. snipped fresh rosemary or 1/4 tsp. dried rosemary, crushed 1 15 oz. Round Brie cheese French bread or crackers	To caramelize onions, cook onions in hot butter or margarine in a small saucepan, covered, over low heat about 15 minutes or till tender and golden, stirring occasionally. Meanwhile, stir together relish and rosemary in small bowl. Cut the top off the brie to remove the rind; discard. Place Brie in ungreased 9" pie plate or gratin dish. Top with relish mixture, then onions. Bake in a 325 oven 10 to 12 minutes or until Brie is soft and somewhat runny. Serve with French bread slices or crackers.
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CHILIS N' CHEESE
1 onion (chopped) 2 tsp. olive oil 1 small can tomato sauce or 3 pureed tomatoes 2 chipotle chilis in adobo sauce (minced) 3/4 lb cream cheese Tortilla chips	In medium sauce pan saute onion in oil until soft, add tomato sauce and chilis and simmer until thick, about 5 minutes. Add cream cheese and cook until melted. Can be made 1 day ahead and reheated. To serve, keep warm and serve with tortilla chips.
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CHUTNEY CHEESE AND SCALLIONS
8 oz. Cream cheese, room temperature 4 oz. Shredded sharp cheddar 2 Tbs. Dry Sherry 1 tsp. curry 1 C chutney 4 chopped green onions	1. Mix cream cheese, cheddar cheese, sherry, and curry. Pat into circle. 2. Spoon chutney over the top and sprinkel onions on top of chutney. 3. Serve with rice crackers.
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COLD CRAB DIP
8 oz. cream cheese, softened 1/4 C mayonnaise 1/4 C cocktail sauce 2 tsp. mustard 7 oz. lump crabmeat 1/2 C finely chopped celery 2 Tbs. parsley	Mix all ingredients well, except for crab. Gently mix in crabmeat, leaving it as whole as possible. Serve w/crackers.
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COTTAGE CHEESE SPREAD
This recipe comes from the "Chez Francois Cookbook," by Jacques Haeringer. L'Auberge Chez Francois (its formal name) is a French Alsatian restaurant here in Northern Virginia. It has been owned and run by the Haeringer family since 1954 and has been rated No. 1 in the DC metro area for the past 15 years. This spread is served when you first sit down at the table, along with garlic and cheese toasts. It's a perfect beginning to an always perfect meal.
1 lb. small-curd, cream-style cottage cheese 2/3 C sour cream 1/2 tsp. salt 1/4 tsp freshly ground pepper 1 tsp. finely minced garlic 1 Tbs. finely minced onion 1 Tbs. finely minced green onions 1 Tbs. finely minced chives or parsley	Using a wire whisk, combined the cottage cheese and sour cream in a small mixing bowl and blend well. Add the remaining ingredients. Mix thoroughly and adjust seasonings. Cover and chill well before serving. Serve with flat crackers or garlic and cheese toasted pita bread.
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CRAB AND PEA SALAD IN SNOW PEAS
This is a recipe my friend and I found in one of my cooking magazines, with our own twist on it. The original recipe used celery to hold the crabmeat; we decided that snow peas were more interesting and easier on the teeth. Feel free to use celery if you like.
snow peas (about 30) 1/4 cup cream cheese (2 ounces), softened 2 tablespoons mayonnaise 1 tablespoon plus 1 teaspoon fresh lemon juice 1 tablespoon finely chopped basil 2 teaspoons finely chopped tarragon 2 teaspoons finely chopped flat-leaf parsley 1/2 teaspoon finely grated lemon zest 1/2 pound lump crabmeat, picked over and well drained 1/2 cup frozen baby peas, thawed 1/4 cup finely chopped fennel bulb, plus fennel fronds, for garnish 3 tablespoons finely chopped red onion Kosher salt and freshly ground pepper	Slit the snow peas in half and remove little peas inside to use in salad. In a medium bowl, combine the softened cream cheese with the mayonnaise, lemon juice, basil, tarragon, parsley and lemon zest. Add the crabmeat, peas, fennel bulb and onion and stir gently until just combined. Season with salt and pepper. Fill the snow peas with the crabmeat and arrange on a platter. MAKE AHEAD: The crab salad can be refrigerated for up to 1 day.
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CRAB-MEAT PARMESAN CANAPES
12 slices homemade-type white bread, crusts discarded and bread cut into 4 triangles 1 C fresh lump crabmeat picked over 2/3 C mayonnaise 2/3 C fresh grated parmesan 4 scallions 1 tsp. fresh lemon juice	Preheat oven to 400 degrees. Toast bread on a baking sheet in oven until golden brown, about 5 minutes. In a bowl stir together remaining ingredients with s & p to taste. Reduce heat to 375. Spread crabmeat mixture on toasts and arrange on baking sheet. (May be assembled 30 minutes in advance.) Bake in middle of oven until puffed, about 10 minutes. Makes 48 canapés.
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CRAB RANGOON
6 oz. crab meat 4 oz. cream cheese, room temperature 1/4 red bell pepper, minced 4 water chestnuts, chopped 2 cloves garlic, minced 1 scallion, minced 1/4 tsp. pepper 16 oz. package wonton skins oil	Put crabmeat in mixing bowl and combine w/cream cheese, pepper, chestnuts, garlic, scallion, and black pepper. Refrigerate until ready to use. Put 1 tsp. filling in center of each wonton wrapper. Fold into wonton shape. Put wantons on baking sheet, cover w/plastic wrap, and freeze. Fry in 375 degree oil in wok. Drain.
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CRISPY BRUSCHETTA WITH GOAT CHEESE
12 1/2" thick slices Italian or French bread (about 3" in diameter)* 3 Tbs. olive oil 1 large garlic clove, halves 6 plum tomatoes, seeded, chopped 4 oz. Soft fresh goat cheese 3 Tbs. chopped fresh mint	Preheat oven to 325 degrees F. Arrange bread slices on baking sheet. Brush olive oil over both sides of bread. Bake bread until golden, about 6 minutes per side. Remove toasts from oven, Rub cut sides of garlic over toasts. Combine seeded plum tomatoes and fresh lemon juice in medium bowl. Season with generous amount of salt and pepper. Toss tomatoes to combine (Toasts and tomatoes can be prepared 1 hour ahead. Cover separately and keep at room temperature). Preheat oven to 350 F. Spread goat cheese over toast; arrange on baking sheet. Mound tomatoes on toasts, dividing equally. Bake until heated through, about 8 minutes. Transfer bruschetta to platter. Sprinkle with mint. NOTES:** I use the Sesame Semolina bread sold at Fresh Fields and Price Club, which adds a wonderful flavor when brushed with the olive oil. *Instead of baking my toasts, I brush them with olive oil and grill them on top of the stove on a cast iron grill pan with ridges. The ridges look great on the toasts and to me it's easier than baking.
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FRESH TOMATO, GARLIC, AND BASIL BRUSCHETTA
1 loaf Sesame Semolina bread (baguette) or other good grilling bread fresh garden tomatoes fresh basil finely chopped garlic (2 or 3 good-sized cloves) good olive oil	Slice bread into approximately ˝" slices, brush with olive oil, and grill, either on grill pan on stove or on barbeque, until golden. These can be stored in a plastic bag for a few days. Chop up tomatoes, julienne basil, finely chop garlic, and mix with small amount of olive oil. Let the flavors blend for a while. To serve, simply put tomato mixture on a bread round and enjoy!
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FRIED SHALLOT AND GARLIC DIP
3/4 C thinly sliced shallot 2 garlic cloves, sliced thin 1 1/4 to 1 1/2 C creme fraiche or sour cream 1 1/2 Tbs. minced fresh parsley 1 Tbs. thinly sliced fresh chives chips or veggies	In a skillet, heat 1/2" of oil over moderately high heat until it is hot but not smoking and fry shallot & garlic, stirring, for 1-2 minutes or till pale golden. Drain on paper towels, let cool, then crumble fine. In a bowl, whisk 1 1/4 C creme fraiche, parsley, chives, shallot mixture, s & p to taste, adding some or all of the remaining 1/4 C creme fraiche to thin dip if desired. Serve with chips or veggies.
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GUATEMALA SPECIALS
**These sound very plain, but they taste really* great! Make lots because they go quickly.***
1/4 C Miracle Whip 2 drops Worcestershire sauce 1 shake garlic powder parsley flakes 1/2 lb. packet Swiss cheese Black olives, sliced	Toast party rye slices on one side. Mix Miracle Whip, Worcestershire sauce, garlic powder, and parsley. Spread mixture on top of toasts. Top w/slice of cheese cut to cover bread slice. Place slice of olive on top. Return to broiler and cook until cheese bubbles. Yummmy yummmy.
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HERBED PHYLLO PURSES WITH CAMEMBERT AND WALNUTS
8 oz. Camembert cheese, cut into cubes with rind, room temp. 1 tsp. dried rosemary, crumbled 1/4 tsp. cayenne pepper 1 egg, beaten 3 Tbs. coarsely chopped walnuts 15 Phyllo pastry sheets 1 C unsalted butter, melted (2 sticks)	Using electric mixer, beat cheese in small bowl until smooth. Beat in rosemary, cayenne, and egg. Mix in nuts. Butter large baking sheets. Place 1 Phyllo sheet on work surface (keep remainder covered with slightly damp towel). Brush Phyllo lightly with melted butter. Top with second Phyllo sheet. Brush lightly with butter. Top with third Phyllo sheet. Brush with butter. Cut stacked, buttered Phyllo lengthwise into 3 1/2" wide strips. Then cut crosswise into 3 1/2" squares. Place 1 tsp. filling in center of each square. Gather corners together over center and crimp firmly to form purses. Transfer to prepared sheets, spacing 1" apart. Brush tops lightly with butter. Repeat buttering, cutting, filling, and crimping with remaining pastry, butter, and filling. Refrigerate at least 1 hour. Bake pastries until crisp and golden brown at 350 about 22 minutes. Can be made ahead; bake until crisp to serve. Makes about 60. Cool 5 minutes.
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HOT ARTICHOKE AND ROASTED PEPPER DIP
1 medium leek, cleaned of all dirt and thinly chopped 2 tsp. butter 1 14 oz. can artichoke hearts drained & coarsely chopped 1 C grated parmesan cheese 1 C mayonnaise 1 7 oz. jar roasted red peppers, drained and coarsely chopped 1/8 tsp fresh cracked black pepper Topping: 2 Tbs. grated Parmesan cheese 1 Tbs. snipped parsley	Cook the leek in butter until tender but not brown. Remove from heat and stir in all other ingredients. Pour into quiche dish and sprinkle with topping. chill 24 hours, then bake at 350 for 20 minutes or till cooked through. Then run briefly under a broiler until lightly browned on top and bubbly. Serve with sliced baguette.
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HOT CRAB DIP
*This is one of my party specialties. I've been making it for 20 years and it hasn't lost its popularity yet!*
1-15 oz. lump crabmeat (picked over but not shredded) 2-8 oz. cream cheese, softened 1/2 pt. sour cream 4 tbs. mayo juice from 1/2 lemon 2-3 tsp. Worcestershire 1 tsp. dry or wet mustard 3 shakes garlic powder 1/2 C grated cheddar cheese	Mix everything but 1/4 C of cheese & crabmeat. Add crabmeat and gently mix to keep lumps together. Sprinkle 1/4 C cheese over top. Bake at 350 for 30 min. or till bubbly.
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MYRON'S CRAB COCKTAIL
*I tried this the first time this year at Thanksgiving. One warning - it're really huge. Of course, it's also really good! The recipe comes from the Bromberg twins, acclaimed NYC chefs.*
1 C ketchup 1/4 C drained prepared horseradish 1 tsp. Worcestershire sauce Dash of Tabasco 1 Tbs. fresh lemon juice 1 lb. backfin crabmeat, picked over 3/4 lb. cream cheese, softened 2 Tbs. sour cream 2 Tbs. snipped chives 1 lb. jumbo lump crabmeat, picked over Cucumber slices, crackers or toasts, for serving	1. In a small bowl, combine the ketchup with the horseradish, Worcestershire sauce, Tabasco and lemon juice. Set the cocktail sauce aside at room temperature. 2. In a large bowl, combine the backfin crabmeat with the creamcheese, sour cream and 1 Tbs. of the chives. Spread a 1/2" thick layer of crab mixture across a large platter and top with the cocktail sauce. Scatter the lump crabmeat on top and garnish with the remaining 1 Tbs. of chives. Refrigerate the crab cocktail until slightly chilled. Serve with cucumber slices, crackers or toasts.
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PESTO COTTAGE CHEESE DIP
2 1/2 C packed fresh basil leaves, rinsed and dried 1/2 C pine nuts 2 C cottage cheese 2 Tbs. olive oil 2 Garlic cloves, minced & mashed to a paste 1/3 C fresh grated Parmesan crudities	In a food processor, puree the basil, pine nuts, cottage cheese, oil & garlic paste, parmesan, and s & p to taste, scraping down the side of the bowl occasionally and adding water to thin the mixture if desired, until mixture is smooth. Serve with crudities.
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PHYLLO SHELLS WITH SMOKED SALMON AND CAVIAR
2 boxes mini phyllo shells 6 oz. smoked salmon salmon caviar 1 small container creme fraiche fresh chives, snipped	Thaw phyllo shells in refrigerator so that they are thawed but still cold. Slice smoked salmon up into small pieces and drop 3 or 4 into bottom of shell. Top with a dallop of creme fraiche (don't smooth on). Sprinkle chives on top and spoon 3 or 4 salmon roe on top. Makes 30 shells.
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POACHED PEARS WITH CURRIED CRABMEAT
3 large ripe pears 3/4 C fresh lemon juice 1 C mayo 2 tsp. curry 1 C lump crabmeat 1/4 C peeled, seeded, chopped cucumber 3 scallions sliced thin 1 Tbs. fresh ginger	Peel pears, halve lengthwise, core, and drop in cold water with 1/4 C lemon juice. Remove pears w/slotted spoon, reserve water, put pears in saucepan with water and 1/4 C lemon juice and poach until tender. Return pears to cold lemon water and let cool 5 minutes. Brush w/remaining 1/4 C lemon juice and drain. Whisk 1/2 C mayo, curry, s&p. Set aside. Combine crabmeat, cucumber, scallions, ginger, and 1/2 C mayo. Fill pears with crabmeat, run under broiler, top w/curried mayo and broil until golden brown.
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SALMON ROE WITH CORNCAKES
1 C cornmeal 1/2 C flour 1/2 tsp. baking soda 1 tsp. salt 2 whole eggs 1 C milk 2 Tbs. melted butter 1/4 C vegetable oil 1 C sour cream 1/4 C chopped fresh chives 4 oz. salmon roe Mixed mesclun salad Whole chives for garnish	Mix the cornmeal, flour, baking soda, and salt. Whisk the eggs, milk, and butter together and combine with the dry ingredients into a batter. Allow the batter to rest, refrigerated, for 30 minutes. Heat the vegetable oil in alrge saute pan over medium heat until a little batter dropped in begins to sizzle. Begin to spoon in batter, 2 to 3 Tbs. at a time to make pancake-like corncakes. Cook in batches, cleaning the pan if it becomes messy and adding additional oil if necessary. Keep the cakes warm while you finish cooking the remaining batter. Combine the sour cream with the chopped chives and serve several corncakes with a dollop of sour cream and a dollop of salmon roe. Garnish with a small salad and whole chives. From: Michael's Place, Michael Lomonaco
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SMOKED SALMON, FENNEL, AND GOAT CHEESE TOASTS
*These toasts are incredibly good. The goat cheese mixture alone is wonderful. A real crowd pleaser!*
8 ounces soft fresh goat cheese 1 1/2 tablespoons chopped fresh tarragon 1 tablespoon fennel seeds, finely crushed 2 teaspoons grated lemon peel 1/2 teaspoon coarsely ground black pepper 2 1/2 tablespoons olive oil 30 thin slices French-bread baguette 12 ounces thinly sliced smoked salmon Lemon peel strips (for garnish) Tarragon sprigs (for garnish)	Preheat oven to 350°F. Mix first 5 ingredients in small bowl to blend. Set aside. Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.) Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve. Makes 10 appetizer servings. Bon Appétit December 1999
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SMOKED TROUT MOUSSE WITH DILL
2 3-oz. pkgs. cream cheese, softened 6 Tbs. unsalted butter, softened 2 Tbs. freshly squeezed lemon juice 1/2 lb. smoked trout (net wt. without skin & bones) 2 Tbs. finely snipped dill 2 tsp. capers rinsed in cool water, drained & finely chopped 1 tsp. hot pepper sauce 2 Tbs. thinly sliced scallions or snipped fresh chives s&p 3 Tbs. light cream at room temp	Process the cream cheese & butter in the bowl of a food processor. Sprinkle the lemon juice on the trout, add to the cream cheese mixture & process until the tout is very finely pureed, scraping down the bowl of the processor several times. Scrape the mixture into a mixing bowl. Beat in the dill, capers, hot pepper sauce & onions. Season to taste w/ s&p. Beat in the light cream. Pack into small ramekins. Cover the containers, making sure the cover doesn't touch the mousse. Refrigerate 6 hours. Serve cool but not cold.
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SPINACH BALLS
2 10-oz. packages frozen chopped spinach (or 2 10-oz. packages fresh spinach, stems removed) 1 pkg. (8 oz.) Pepperidge Farm herb stuffing 1 onion, chopped 6 eggs, well beaten 3/4 C melted butter 1/2 C grated Romano cheese 1 Tbs. black pepper 1/2 tsp. thyme 1/2 tsp. cayenne pepper 1 garlic clove mashed	Cook spinach and drain very well, then put into food processor to be sure it's finely chopped. Squeeze all excess water out. Combine all ingredients. Shape into balls by the tablespoon. Bake at 325 15-20 minutes til balls are lightly browned and springy to the touch.
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ROASTED GARLIC, BRIE, AND GRAPE CROSTINI
Bon Appétit October 1995 30 garlic cloves, peeled 1/2 cup olive oil 3/4 teaspoon ground thyme 1 1/2 cups seedless grapes, halved 1/4 cup ruby Port 1 teaspoon chopped fresh rosemary 1 baguette, cut diagonally into 24 slices, toasted 8 ounces Brie cheese, rind removed, room temperature Fresh rosemary sprigs	Preheat oven to 325°F. Combine garlic and oil in small baking dish. Bake until garlic is tender, about 30 minutes. Drain, reserving 3 tablespoons oil. Transfer garlic to processor. Add thyme and reserved oil; puree. (Can be made 1 day ahead. Chill. Bring to room temperature before using.) Mix grapes, Port and 1 teaspoon rosemary in bowl. Let stand 15 minutes. Spread each toast slice with 1 teaspoon garlic. Spread 2 teaspoons Brie over. Top with grapes and herb sprigs. Makes 24.
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