Proscuitto Wrap

(makes about 60 pieces)
• 1/3 lb. thinly sliced proscuitto, cut in long narrow strips.
• 6 Ripe Pears, cored and sliced ½ thick
• 2 pkgs. Softened herb cheese (bursin)
• 60 arugula leaves

Place a slice of prosciutto on work surface; top with a pear slice, a small dollop of cheese and an arugula leaf. Wrap prosciutto around until secure. Refrigerate until ready to serve.

Hot Crab Dip

(serves about 25)

• (2) 8 oz. cream cheese
• 1 cup sour cream
• 4 Tbsp. mayonnaise
• ½ tsp lemon juice
• 3 tsp Worcestershire sauce
• 1 tsp dry mustard
• 1 tsp garlic powder
• 1 Tbsp. old bay seasoning
• 8 oz Shredded Cheddar Cheese
• 1 LB  Backfin Crab Meat

Mix all ingredients above, except the crabmeat and cheddar cheese. After well mixed, gently roll crabmeat into mixture. Place in baking dish, top off with shredded cheese. Bake at 350° for 30 minutes or until cheese is melted on top. Serve with mixed cracker selection.

Baked Brie Parcels

(serves about 80 pieces)

• 1 pkg (16oz) frozen phyllo pastry, thawed
• 2/3 cups unsalted butter, melted
• 1lb Brie Cheese
• 1 ½ cups whole cranberry sauce

Heat over to 400°F. Place 1 sheet of phyllo on a clean work surface; brush with butter. Top with another sheet; brush with butter. Repeat with 2 more sheets. Cut phyllo into 16 even squares.  Scoop Brie into small balls. Place 1 ball on a square of phyllo; top with  ½ tsp cranberry sauce.  Bring up corners of pastry; twist to secure. Pinch edges together; place on baking sheet. Repeat. Bake 18-20 min. or until lightly golden. (You can substitute phyllo for crescent rolls and cut into triangle pieces)

Blue Cheese Bites

(makes about 30 bites)

• 1 Package refrigerator biscuits
• ¼ cup of butter
• 4 tsp crumbled blue cheese