Two Appetizer Recipes

Last weekend I tried a couple of new appetizer recipes both of which were well-liked, I will definitely make them again

The first doesn't photograph well but they are yummy and so easy:

Roast Beef Pinwheels

4 large, thin slices medium-rare roast beef
1/2 cup cream cheese
1-2 tablespoons prepared horseradish, or to taste

Whip the cream cheese with a fork until soft. Stir in the horseradish. Spread the cream cheese mixture evenly over the slices of roast beef.
Starting at a narrow end, roll each slice tightly and wrap them individually in plastic wrap. Refrigerate for at least 2 hours.
To finish the Pinwheels, unwrap the rolls and slice into 1/2 slices. Arrange them on a serving platter. Makes 36 to 48 appetizers.

Second is also easy, flavourful and quite impressive:

Stilton Cheese and Dried Cherry Endive Boats



1/2 Cup crumbled Stilton cheese
1/4 Cup plain cream cheese, at room temperature
1/4 Cup dried cherries, cut into slivers
2 Tablespoon unsalted butter, room temperature
1/4 Teaspoon balsamic vinegar
3 Heads small Belgian endive
1/4 Cup toasted walnuts, roughly chooped
1/4 Cup fresh chervil or fresh Italian parsley leaves

Using a wooden spoon, cream first five ingredients together in a bowl. Season with salt and pepper.
Trim bottom off each endive and separate leaves. There should be 24 individual leaves, each about 3 inches long.
Spoon 1-2 teaspoons of cheese mixture into lower half of each endive. Chill for 10 minutes.
To serve, top with toasted walnuts and garnish with tiny sprigs of chervil or parsley.

I hope you enjoy!