On Mon, 1 Mar 2010 01:41:10 -0800, 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

i really like taramasalata:

<http://en.wikipedia.org/wiki/Taramosalata>

your pal,
blake