Hors d'oeuvres

To kick off this blog, I want to add some of my ideas for hors d'oeuvres that I have been running through in my head:

Jarlsburg with crisp green apple slices and proscuitto

Watermelon Feta salad with balsamic glaze (not sure about this one)

Extra Sharp white cheddar or sharp swiss (dont use Asian pears...too juicy) with golden apple slice on crostini with basil pesto.

Fried green plantains (tostones) with savory yogurt sauce (still working on that one...)

Pastelitos with goat chesse, ground bison and golden raisins.

Blood orange salad (hmmm....need to tweek it, I'll put details up later)