Om wrote about Ritz crackers:

> They are excellent for creating appetizers. I love the buttery taste of
> those things.

That reminds me: Sometime in the near future I'll be making a bunch of
small-plate things for what is anticipated to be a group of five diners. The
food is all supposed to be Mediterranean-inspired (initially it was supposed
to be European, but I am *not* going to ask for recipes from Europe!)

What are some favorite appetizers from that region? (I must exclude from
consideration such things as prosciutto with melon, because melon is out of
season.)

Bob