ALL SEASON RECIPES

Boursin Cheese with Roasted Red Pepper & Sprouts
½ cup butter, softened
1 (3oz.) pkg. cream cheese
2 cloves of garlic, minced
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon dried dill
1/8 teaspoon ground black pepper
12 slices of whole wheat bread 1(4oz) package sprouts
12 chives blanched
1 jar roasted red bell peppers, drained

In bowl beat butter and cream cheese until creamy. Add garlic, oregano, basil, thyme, dill, and pepper; beat until well combined.
Spread cheese mixture evenly over each bread slice. Cut each bread slice with diamond-shaped cutter. Cut roasted red bell peppers with 1 inch round cutter. Place 1 round in center of each bread shape. Wrap 12 small bunches of sprouts each with one blanched chive. Place one wrapped bunch over red pepper round.

Mock Devonshire Cream
½ Cup heavy whipping cream
2 Tablespoons powdered sugar (additional 1 Tablespoon optional)
½ Cup sour cream

In a chilled bowl, beat the cream until medium stiff peaks form, adding sugar during the last few minutes of beating. Fold in sour cream and blend. Makes 1 ½ Cups.

Spinach-Gruyere Tarts
1 part – Prepared Spinach Dip
2 parts Gruyere Cheese
Prepared Tart Shells (available at DB & Company)

Mix spinach dip and grated cheese together. Fill tart shells being careful not to overflow as they will puff slightly when baked. Bake at 350 degrees until browned.