It’s the time of year for celebrating, so do it tastefully with my appetizer recipes from Cooking Light’s November 2013 issue. Cin Cin and Cheers!
- Melted Manchego Tortas with Romesco and Chorizo
- Savory Crisps with Bacon and Rosemary
- Pepita Pesto-Stuffed Mushrooms
- Crisp Persimmon with Ricotta, Honey, Pecans, and Mint
- Polenta Toasts with Balsamic Onions, Roasted Peppers, Feta, and Thyme
- Smoked Salmon Salad in Cucumber Cups
- Smoked Trout, Arugula, and Granny Smith Stacks
- Meatballs in Brussels Sprout Cups
You can find the recipes listed above on their site.