The art of the appetizer
IF VARIETY IS the spice of life, then living is
especially ;avorful during the holidays. After-work socials, family gatherings and casual
evening parties are most impressive when the
focal point is a wide assortment of appetizers.
Consider creating this palette of small foods
a chance to let your culinary creativity loose.
Featured here are recipes from Costco’s
latest cookbook, Home Cooking The Costco
Way, which features recipes using products
available in the warehouses. The book will be
handed out for free to 2 million members in the
warehouses on the weekend after Thanksgiving
on a ;rst-come, ;rst-served basis. If you don’t
get your own copy, you can ;nd an online
version after November 30 at Costco.com; click
on “Costco Connection Magazine” and see
“Recipes the Costco Way.”—Tim Talevich
RECIPE PHO TOS: IRIDIO PHO TOGRAPHY
41/2 ounces very thinly sliced prosciutto,
cut into 36 strips (about 11/2 inches wide
by 3 inches long, if possible)
36 Delano Farms black
36 decorative toothpicks
Wrap a strip of prosciutto around each grape. Arrange on a large plate or
platter and place a toothpick in the center of each grape. Serve immediately.
Makes 6 servings.
1 pound Cardile Brothers* large white mushrooms 1 cup finely chopped pecans 3 tablespoons chopped fresh parsley 1/4 teaspoon chopped fresh thyme Pinch of salt Dash of pepper 1/4 cup softened cream cheese 1 garlic clove, minced to a paste 1/2 cup heavy cream
Preheat oven to 350°F.
Rinse mushrooms and pat dry. Remove stems from mushrooms and chop enough to make 1 cup. Arrange the caps
in a shallow baking dish.
Mix the chopped stems, pecans, parsley, thyme, salt,
pepper, cream cheese and garlic together. Spoon into the
Pour cream over the mushrooms and bake for 20 to 25
minutes, basting with the cream once or twice. Serve
warm. Makes 4 to 6 servings.
* Brands may vary by region; substitute a similar product.