Enjoy this collection of appetizers I recently made with my cooking class.

Wrapped and Stuffed Black Olives

1 can of large pitted black olives

¼ pound thin sliced sandwich salami

½ pound fresh mozzarella cheese

toothpicks

lettuce leaves for serving

Cut cheese into small cubes and stuff one into each olive. Slice the salami into ¼ inch wide slices. Wrap around each olive and secure with a toothpick. Serve on a platter covered with lettuce leaves.

Cheesy Artichoke Cups

24 won ton wrappers

1 can of artichoke hearts in water, drained

½ red pepper, chopped

½ can black olives, chopped

¼ to ½ cup grated fresh Parmesan cheese

1 clove of garlic, crushed

½ cup of mayonnaise

Pre-heat oven to 350 F. Push one wrapper in each cup of a mini-muffin pan, using a spoon to shape the wrapper. Drain and pat dry artichoke hearts. Chop into small dice and mix with red peppers and olives. Combine remaining ingredients with vegetables and mix thoroughly. Spoon into cups with a small scoop or about 2 teaspoons of filling. Bake for 12-14 minutes. Let cool for 2 minutes in pan, remove and serve warm.

Tuscan White Bean Dip

1 15 oz. Can of cannellini beans, rinsed and drained

2 cloves of garlic, crushed

¼ cup extra-virgin olive oil

salt and pepper

Put all into a food processor and pulse until smooth, adding more oil as needed. Serve with pretzel crisps, crackers and vegetables.

Rosemary Artichoke Skewers

Fresh Mozzarella Cheese, Cut Into 1-inch Cubes

Marinated Artichoke Hearts, drained

Kalamata Olives, Pitted and drained

Salami, Sliced Thin And Folded Into Fourths

1/2 Cup Olive Oil

3 Tablespoons Balsamic Vinegar

Pinch Of Salt

Fresh Ground Black Pepper (lots!)

Sprinkle Of Ground Thyme and rosemary

Bamboo skewers, small

Thread onto skewers in the following order: salami, cheese, artichoke, olives, cheese, salami. Set on a dish. Mix up the dressing of olive oil, vinegar, salt, pepper, thyme and rosemary. Drizzle over the skewers. Let sit for 15 minutes and serve.

Caprese Salad Plate

4 plum tomatoes

½ pound fresh mozzarella, sliced

½ cup or so of fresh basil leaves, washed and pat dry

Extra-virgin olive oil

Fresh ground pepper

Slice tomatoes in ¼ inch thick slices as well as the cheese. Separate basil leaves from the stem. Layer the tomatoes and cheese in a circle around a serving platter. Scatter the basil leaves. Season with pepper then drizzle olive oil over the whole plate, be generous. Serve as a salad or on top of toasted slices of bread, crostini.