Appetizers from Amy Tobin

Goat Cheese-Stuffed Apricots
Makes 20 pieces
Prep time: 10 minutes
Note: Can be made 1 day ahead. Refrigerate, well wrapped. Bring to room temperature and drizzle with honey just before serving.
4 ounces good quality goat cheese, at room temperature
2 teaspoon milk, or as needed
2 tablespoons finely chopped fresh basil
20 dried apricots
20 Marcona almonds
2 teaspoons honey
In a mixing bowl combine the cheese, milk and basil. Mix until spreadable, adding more milk if needed.
Spread a generous ½ teaspoon of the cheese mixture onto each apricot. Top with an almond. Drizzle with honey. Serve.

Herbed Mozzarella Bites
Makes 4 cups
Prep time: 20 minutes
Marinate time: overnight
3 8-ounce blocks mozzarella cheese (not fresh mozzarella)
1 8.5-ounce jar sun-dried tomatoes, drained and chopped into bite size pieces
1/2 cup olive oil
3 tablespoons finely chopped flat-leaf parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon finely chopped fresh oregano (or ½ teaspoon dried oregano)
1 teaspoon finely chopped fresh basil (1/2 teaspoon dried basil)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Rosemary stems or decorative picks for skewering
Chopped fresh parsley for garnish
Cut cheese into 1-inch cubes. Place cheese cubes and sun-dried tomatoes in an 8-inch square non-metal baking dish. Whisk together the marinade ingredient; pour over cheese, Cover and refrigerate overnight.
Skewer cheese and tomato pieces with rosemary stems or decorative picks. Garnish with chopped fresh parsley if desired.

Caesar Salad  Bites
Makes 24 pieces
Prep time: 10 minutes
2 heads Belgian endive, washed
1/2 English Cucumber, finely chopped
1 1/4 cups small seasoned croutons, halved
1/2 cup grape tomatoes, quartered
1/4 cup fresh parsley, chopped
Bottle Caesar salad dressing
Freshly ground black pepper, to taste
Separate 24 Belgian endive leaves; arrange on a platter. Toss toppings with just enough dressing to lightly coat. Spoon onto each leaf. Season with pepper. Serve.