appetizers

one of my favorite parts of working at the museum was the receptions we would have for exhibit openings. in addition to the really cool part of getting to meet some of the artists, i got to do some large scale appetizer experimenting. two of my favorites are cucumber-cream cheese crudite (for lack of a better word) and my turkey-cucumber-gouda sandwiches.

for the crudite, i used crescent rolls (i tried using pizza dough once, but it wasn't as good). they now have crescent roll dogh for recipes so it doesn't have the cuts in it. take a biscuit cutter to it and you are good to go. bake them till they are puffy & golden, then top with garden veggie cream cheese, a cucumber slice (i peeled them, but it is up to you) and a sprinking of dill (since i can be a little lazy when it comes to my spices, i used dried in the jar dill but it still works fine). they are simple but a true crowd pleaser


equally simply are turkey-cucumber-gouda finger sandwiches. to save time, i used packages of cocktail bread (i found it in the deli section of the grocery near the good cheeses) but i don't know if i was too happy with it. it started to curl up after a while so i think that if i do this one again, i might use regular bread or even a loaf of good bread and cut it myself. but it's up to anyone making this. i put a little mayo on the bread more for lubrication that anything else, some turkey ( i got a package of the thicker sliced turkey & cut it to fit the bread - i had to cut off the curved ends, but that just left me with lots of pieces to go into an omelette so it didn't go to waste), the bread was the perfect size for a slice of cucumber and i, of course had to cut the gouda to fit). anyways, it was a pretty nice snack...