Recipes for Success -- At Your Fingertips

The Inspired Bride: Elegant Appetizers

By Bev Bennett

If you're really ambitious and organized you can prepare appetizers and desserts yourself or with the help of friends. But you may want to bring in professional help to plate and pass the food.

Smoked Salmon-Stuffed Potatoes

Ingredients:

• 12 small new potatoes, about 1 pound
• 1 tablespoon olive oil
• Salt to taste
• 2 ounces smoked salmon, finely chopped
• 1/4 cup plain, low-fat yogurt
• 1 tablespoon chopped fresh dill weed

Directions:

Toss the potatoes with oil and 1/2 teaspoon salt. Place in a shallow baking pan. Bake in preheated 350-degree oven for 1 hour, or until tender. Remove from the oven. When potatoes are cool enough to handle, cut each in half. Using a teaspoon, scoop out the center of each potato, leaving a 1/4-inch thick shell. Place the potato centers in a bowl and coarsely mash with a fork. Stir in the smoked salmon, yogurt and dill weed. Add salt to taste. Spoon the smoked salmon mixture into the potato shells, mounding slightly. Serves 24.

Note: These can be made several hours in advance. Cover and refrigerate.

Susie Coelho's Tomato Crostini

Ingredients:

• 1/2 cup chopped yellow cherry tomatoes
• 1/2 cup chopped red cherry tomatoes
• 1/4 cup fresh basil leaves, finely chopped
• 1 garlic clove, minced
• Sea salt and pepper to taste
• 2 tablespoons extra-virgin olive oil
• 1/2 tablespoon white balsamic vinegar
• 1 garlic clove, cut in half
• 12 to 15 large crackers (Breton is one brand name)
• Basil leaves for garnish

Directions:

Combine the tomatoes, chopped basil, garlic, salt and pepper in a bowl. Whisk the oil and vinegar together in a cup and pour over the tomato mixture. Refrigerate for 30 minutes. Rub garlic on each cracker. Top with the tomato mixture and garnish with a basil leaf. Serves 12 to 15.

Blue Cheese Dip (Adapted from "Appetizers for Dummies")

Ingredients

• 8 ounces Neufchatel cheese, at room temperature
• 4 ounces blue cheese
• 2/3 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup finely chopped scallions
• 3 or 4 heads Belgian endive, separated into individual leaves

Directions:

Mash the Neufchatel cheese and blue cheese together in a mixing bowl until smooth. Stir in the sour cream, mayonnaise and scallions. Spoon the mixture into a serving bowl and place on a platter. Surround with endive leaves for dipping. Makes about 2 cups; 16 servings