The Gracious Gourmet Recipes / appetizers
3/4 cup uncooked brown rice
1 jar THE GRACIOUS GOURMET HATCH CHILE PESTO
3 T freshly squeezed lime juice
3/4 cup whole kernel corn, (fresh or frozen, thawed)
2 flour tortillas (8 inch) with edges cut off to make the tortillas square
1/4 cup (about 2 ounces) blue cheese, softened
2 T cream cheese, softened
1/4 cup THE GRACIOUS GOURMET SPICED SOUR CHERRY SPREAD
2 tablespoons minced toasted pecans
Mix blue cheese and cream cheese and spread in even amounts on the tortillas. Next.spread thin layer of 2 tablespoons THE GRACIOUS GOURMET SPICED SOUR CHERRY SPREAD on top. Sprinkle 1 tablespoon pecans on top. Roll up tightly; with serrated knife; slice into 3/4-inch rounds.
2 flour tortillas (8-inch)
1/4 cup (about 2 ounces) goat cheese or Brie, softened
6 tablespoons THE GRACIOUS GOURMET SMOKY GINGER PEACH SPREAD
2 tablespoons chopped, toasted pecans
Spread each tortilla with 2 tablespoons goat cheese. Spread thin layer of 3 tablespoons THE
GRACIOUS GOURMET SMOKY GINGER PEACH SPREAD on top of each tortilla covered with
cheese. Sprinkle 1 tablespoon pecans on top of each. Roll up tightly; wrap in plastic and chill
in the refrigerator 15 minutes. With serrated knife, slice into .-inch rounds.
Note: Makes 14 to 16 appetizers (allow 3 to 4 roll slices per serving)
1 prepared thin pizza crust or flatbread (approximately 10 oz.)
1/2 cup THE GRACIOUS GOURMET ROSEMARY PEAR SPREAD (You can also use THE GRACIOUS GOURMET SMOKY GINGER PEACH SPREAD)
5 oz. diced grilled chicken pieces
1 cup grated four-cheese Italian blend
Spread THE GRACIOUS GOURMET ROSEMARY PEAR SPREAD on the pizza crust or
flatbread, leaving the edges open as a crust. Brush the edges with olive oil (optional).
Top with grilled chicken pieces and cheese. Bake at 400 degrees F for 13-15 minutes or until
the cheese is slightly browned.