Scout Mountain Appetizer Recipes

Herb & Crumb Deviled Eggs

January 6, 2015

Herb & Crumb Deviled Eggs

1 Dz eggs
3 Tbls green onions
1 Tsp lemon juice
2 Tbls panko
1/4 cp mayo
1 Tbls fresh parsely
1/4 Tsp kosher salt
3 Tbls sour cream
1 Tsp Dijon mustard
1/4 Tsp pepper

Hard boil eggs and cool, cut them in 1/2 and remove yolks. Mash yolks and all ingredients except for the panko. Fill egg halves with fillings. Saute panko in butter for 2 minutes and sprinkle on top of eggs.

Herbed Cream Cheese Spread

8 oz cream cheese
2 Tbls basil
3 Tbls chives or green onions
Put all in food processor and blend
Let it sit over night to marinate

Serve with crackers and enjoy!

Roasted Grape Crostini

Roasted Grape Crostini

3 cps seedless grapes cut in 1/2
2 Tbls rice vingar
2 Tbls chardonel wine
2 Tbls olive oil
1/4 tsp fresh ground pepper
1 tsp grated orange peel
24 slices bread baguettes cut 1/2 in thick

Pre-heat oven to 400 degrees. In a bowl toss grapes with vinegar oil, salt, pepper and wine. Transfer to a greased 15 x 10 baking pan. Roast 30-35 minutes or until softened and lightly browned. Transfer to a small bowl.

Change oven setting to broil. Brush bread with olive oil and put under broiler till lightly brown. Take out of oven and place cheese on bread and place back in oven till melted. Spoon on grape mixture and top with grated orange peel.