Apple Stack-ups

Apple & Swiss Rye Bread Stack-ups

Ingredients:




1/4 cup reduced fat cream cheese

4 teaspoons honey

18 slices cocktail rye bread

4 ounces thinly sliced deli cooked ham

2 (3/4-ounce) slices Alpine Lace® Deli Reduced Fat Swiss Cheese, each cut into 6 pieces

24 thin slices apple

6 thin apple slices, each cut into thirds





Instructions:

Combine cream cheese and honey in small bowl. Spread 1 side of each bread slice with 1 teaspoon cream cheese mixture.

To assemble appetizers, place 6 slices bread onto serving plate, spread-side up. Evenly divide half of ham among bread slices on serving plate. Top with 1 piece cheese, 2 slices apple and 1 slice bread, spread-side up.

Evenly divide remaining ham among appetizer stacks. Top with 1 piece cheese, 2 slices apple and 1 slice bread, spread-side down.

Cut each appetizer stack into 4 pieces. Top each appetizer with small piece apple; secure with toothpick.

Sandwiches

Cheese & Chipotle Sandwiches

Ingredients:




1/4 cup fat free sour cream

2 tablespoons fat free mayonaise

1/2 teaspoon finely chopped chipotle chiles in adobo sauce*

1/2 teaspoon lime juice

8 slices whole wheat bread, toasted

4 lettuce leaves

8 thin tomato slices

4 (3/4-ounce) slices Alpine Lace® Deli Reduced Fat White American Cheese

4 green bell pepper rings

4 red onion rings


Instructions:


Combine sour cream, mayonnaise, chiles, 1/2 teaspoon adobo sauce (from chipotle chiles in adobo sauce) and lime juice in small bowl with wire whisk.



To assemble sandwiches, spread 2 teaspoons sour cream mixture onto each toast slice. For each sandwich, layer 1 slice toast with 1 lettuce leaf, 2 slices tomato, 1 slice cheese, 1 pepper ring, 1 red onion ring and 1 slice toast. Cut each sandwich into quarters. Serve immediately.



TIP: Sour cream mixture may be made 24 hours ahead. Cover; refrigerate until serving time.

Broccoli Quiche with Gruyère and Cheddar

- serves 6 -



Ingredients

1 pie crust

3 eggs

1 egg yolk

1 1/2 cups half and half

1/2 pound broccoli florets

2 ounces grated Gruyère

2 ounces grated sharp white cheddar

1/4 cup fresh chervil, roughly chopped

Salt and freshly cracked black pepper



Procedure

1. Preheat the oven to 375°F.



2. Roll out the pie crust slightly, so it fits into a fluted 10-inch tart pan with a removable bottom. Chill.



3. Blanch the broccoli in salted boiling water for 2 minutes. Shock in ice water. Drain, and pat dry.



4. Scatter the cheese and chervil on the bottom of the crust. Arrange the broccoli around the crust, florets pointing up.



5. Whisk together the eggs, yolk, and half and half. Season with salt and pepper. Pour into the crust.



6. Place the tart shell on a baking sheet, and bake for 1 hour and 20 minutes.



7. Allow to rest for 15 minutes. Then slice into 6 slices and serve.







Read more: http://www.seriouseats.com/recipes/2009/12/french-in-a-flash-broccoli-quiche-with-gruyere-and-cheddar-recipe.html?ref=serelated#ixzz0obmP628J