Mix together all ingredients except bread. Spoon about 1 tbsp mixture onto each baguette slice. Broil until cheese starts to melt.

Cut each tortilla into 6 wedge-shaped pieces. In frying pan, cook about 8 wedges at a time in about 1/4″ oil
over medium-high heat, about 30 secs. Turn the ships and cook 30 secs longer or until golden and crisp. Remove and drain on paper towels. Place in a single layer on a large platter and keep warm.

In 1 tbsp butter, cook onion until tender. Add beans and chile powder, heat. Spoon 1 tsp bean mixture onto each chip and top with salsa, cheese and olive slices. Put under the broiler just until cheese melts, and serve immediately.

Place a baking sheet large enough to take the four tart shells in the oven, and preheat the oven to 450F (230C). Cut the bacon into 1/4″ pieces and fry until crisp, then drain on paper towels.Beat the eggs and egg yolks in a medium bowl, and blend in the half-and-half. Add the salt, pepper and mustard and blend well. Place the bacon pieces evenly in the tart shells,sprinkle the cheese over the bacon, and pour 1/4 of the egg mixture into each shell. Place the tart pans on the preheated baking sheets in the oven, and bake 15 minutes until the crusts begin to brown. Reduce the oven temperature to 325F (165C) and bake 15 more minutes until a knife inserted in the center comes out clean. Slide out of pans onto plates and let stand 5 minutes before serving.

Smaller tart shells can also be used to make tiny appetizer quiches which can be served hot or cold.

Preheat oven to 450F. Spread pesto evenly on pita breads, right to the edges. Scatter the olives and tomato slivers or pimiento slices on top. Sprinkle with cheese. Cut each pita into 6 wedges. Bake until crisp and browned, 10-12 minutes.

Cream together all ingredients. Place in a decorative serving dish, cover and refrigerate at least 4 hours. Remove from the fridge 15 mins before serving with assorted breads and crackers. Makes 3 cups.

Place flour in a bowl. Cut in shortening until mixture resembles breadcrumbs. Mix in grated cheese. Add water and mix to form a ball of dough. (This step can also be done in a food processor).

Preheat oven to 400F. Roll out the dough on a floured surface to a 15″ x 12″ rectangle. Sprinkle lightly with salt and cut into 1/2″ x 4″ strips. Place on an ungreased cookie sheet and bake until lightly browned, 7-10 minutes.

8oz cream cheese, chilled, cut in 6 pieces
1/2 cup sour cream
1/4 cup raisins
1/2 tsp curry powder (more for a stronger flavor)
1/4 tsp salt

Add all ingredients to the food processor bowl and pulse to mix. Don’t over-process as that pulverizes the raisins too much. Refrigerate until serving time. Serve with raw vegetables, crackers, chips, pita wedges, naan bread chunks etc., to dip.

Combine all ingredients and place in teh fridge for 1 hour to blend. Serve with dippers such as fresh vegetables, chips, pita wedges etc.

Combine cheese, Worcestershire sauce, mayonnaise and onion and blend well. Cut the bread into ten 1/3″ slices. Toast slices on one side, the spread the mayo mixture on the untoasted sides, mounding up the mixture slightly. Broil until bubbling and golden.

1/2 cup butter (1 stick) at room temp
4oz blue cheese at room temp
1/2 cup minced pecans or walnuts
1 loaf french bread

Combine the butter and blue cheese in a small bowl, and stir in the pecans or walnuts. Cut the bread into 1/3″ slices. Toast the desired number of slices on one side, then spread the blue cheese mixture on the untoasted side. broil until bubbly and browning on top.

The remaining spread can be stored in the fridge or freezer. Makes about 1 1/4 cups of spread, enough for about 48 appetizers.

Other tasty soft cheeses can be used in place of the blue cheese, perhaps a wine cheese or a brie or camembert.