Okay so we eat and discuss......

Sausage, Chili and Cheese Tartlets

¾ LB sweet Italian sausage casing removed
½ cup medium hot bottled salsa (do not use chunky style)
½ cup loosely packed shredded Monterey jack cheese (about 2 ounces)
½ cup loosely packed shredded sharp cheddar cheese (about 2 ounces
½ of a 4 ounce can of diced green chilies
Olive oil
24 purchased wanton wrappers
Sour cream
Green Onions


Cook sausage, breaking up with fork, drain off fat. Add salsa, cheeses and green chilies to skillet and simmer until mixture thickens about 5 minutes. Cool completely.

Preheat oven to 350.
Brush mini muffin cups with olive oil.
Press wonton wrapper into each muffin cup. (Wrapper will extend beyond the top of cup)
Fill each wrapper with generous tablespoon sausage mixture. (Can be prepared 3 hours ahead) Cover and refrigerate.

Bake until wonton wrapper edge begins to brown, about 10 minutes.
Transfer pastries from muffin cups to baking sheet.
Bake pasties until bottoms are crisp, about 10 minutes.
Place dollop of sour cream on each. Sprinkle with green onions.

Makes 24
Appetizers from Bon Appettit

Manchego Cheese and Catalan Tomato Bread

Serves 4
2 large ripe tomatoes
4 slices rustic sourdough bread toasted
Spanish olive oil to taste
4 slices (2oz) manchego cheese

Traditional way:
Cut tomatoes in half rub open face of tomato into the toast until flesh is absorbed, throw away skin. Drizzle tomato rubbed bread with olive oil. Salt and pepper to taste. Top with a slice of cheese and drizzle again with oil

Modern Way:
Cut tomatoes in half onto the grater until flesh is grated and mix with olive oil. Throw away the skin. Spoon the Olive oil and tomato mixture over the bread. Salt and pepper to taste. Top with a slice of cheese and drizzle again with oil