Yummy appetizers for New Year's!

Here are a few recipes or quick and tasty appetizers for the holiday or any time!

Blue Cheese and Honey Bruschetta

1/2 baguette
3 ounces blue cheese
2 tablespoons honey

Thinly slice half a baguette. Place the rounds on a baking sheet and broil them until they're golden brown (about 1
1/2 minutes per side).
Divide the blue cheese among the toasted bread slices. Drizzle 2 tablespoons honey evenly over them.
Yield: Makes 4 to 6 servings


Papaya-Mint Salsa


1 small white onion, peeled and quartered
1/4 cup fresh mint leaves
2 ripe papayas, peeled, quartered, and seeded
2 tablespoons fresh lemon juice
1/4 teaspoon cayenne pepper
1/8 teaspoon salt

Chop the onion and mint together finely with a mezzaluna. Add the papayas, in two batches, and chop. Add the remaining ingredients and chop until well combined.
Yield: Makes about 2 cups


Provolone and Roasted Pepper Crisps

2 pitas, sliced in half to make 4 round pieces
4 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1 12-ounce jar roasted red peppers, drained and cut into strips
4 slices lemon
1 clove garlic, sliced
1 cup grated provolone

Heat broiler to high. Arrange the pitas on a baking sheet, cut-side up. Brush with 2 tablespoons of the oil, then sprinkle with the paprika, oregano, and 1/4 teaspoon of the salt. Place under broiler to crisp, about 2 minutes; set aside. Heat the remaining 2 tablespoons of oil in a skillet. Add the peppers, lemon, garlic, and the remaining salt. Saute until the peppers are hot and fragrant, about 3 minutes. Spread the peppers evenly over the pita halves and sprinkle with the provolone. Return to broiler and cook until the provolone is melted, about 3 minutes. Cut into strips, if desired.

Tip: Almost any prepared vegetable from the deli counter can make a delicious substitute for the peppers. Try cured olives or marinated artichoke hearts or mushrooms.
Yield: Makes 4 servings