In article >,
"Bob Terwilliger" > wrote:

> 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

Various types of gourmet olives and cheeses (especially marinated feta
or marinated fresh mozarella), Insalata Caprese, Dolmas. Think Greek and
southern Italian.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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