In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon.
These burnished Gruyère pastry puffs, when steaming from the oven, exude the swoon-inducing scent of toasted cheese.
If serving these elegant sandwiches for afternoon tea, remove the crusts and cut each into 4 triangles or 2 rectangles. Arrange in stacks of 2 alongside the rest of your tea sandwiches.
Father-and-son team Jimmy Bannos Sr. and Jr. of Chicago's Purple Pig restaurant purée mortadella, an Italian bologna, and slather it on toast with balsamic vinegar and pistachios, a combination that is devastatingly addictive.
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
A version of this recipe appears in Flavors of Tuscany (Broadway Books, 1998) by Nancy Harmon Jenkins.
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
An easy to make appetizer of salty anchovies and melted mozzarella.
A simple Scandinavian classic, this appetizer is the perfect start to your holiday party.
Piquant Stilton replaces the more traditional cheddar in this bite-sized twist on the classic British dish.
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Like any other food-oriented holiday, there are certain Super Bowl Sunday traditions that demand to be observed. Wings, pizza, and beer are must-haves, but instead of ordering in, we've got recipes that will take you through all four quarters of snacking and cheering.
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