"Bob Terwilliger" > wrote in message
...
> 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

How about a small plate with a slice of fresh mozzarella, an artichoke
heart, a piece of roasted pepper and a slice of roasted eggplant, drizzled
with some really good EVOO? Another could be some sautéed chanterelles (and
maybe a little shaved truffle) with a bit of shaved parmesan.

Jon