Crabmeat Dip; Brie-and-Pear Cups
It's nice to have some hot appetizers to hold your guests over until the bird is ready. These ones always go quickly at my family's holiday dinners.
Hot Crabmeat Dip
4 oz. cream cheese
1/2 c. mayo
1/4 c. chopped onion
1 T. lemon juice
1/2 t. Old Bay seasoning
1/2 t. hot pepper sauce
6 oz. fresh crabmeat, or canned crabmeat, drained
Combine all ingredients but crabmeat in a bowl and mix well. Stir in crabmeat. Place in a small casserole dish and bake at 350° for 30 minutes. Serve with crackers or baguette slices.
Brie-and-Pear Cups
1 package frozen mini tart shells (Athens makes good ones)
Brie cheese
1 pear
Remove peel from pear and chop into 1/4 inch cubes. Place several cubes into each tart shell, top with a sliver of Brie cheese (cut off the white rind though), and bake as directed on package (usually 8-10 minutes).
You can also fill tart shells with chopped figs and goat cheese, or pears and blue cheese.
Yum. Both of these sound great. I've been wanting to make something with the mini tarts that have been in my freezer for ages and the pears and brie would be delish!
Posted by: Amanda | November 13, 2007 at 09:49 AM
Oh wow. I think that I am going to have to go and get some brie today. I LOVE brie with apples and pears.
Posted by: Christy | November 13, 2007 at 10:47 AM