Ingredients

4 ounces premium blue cheese
3 slices prosciutto ham (about 2 ounces)
8–10 fresh basil leaves (rinsed)
36 Belgian endive leaves (2–3 heads, rinsed)
1/4 cup chopped walnuts
2 tablespoons balsamic glaze
Alternate topping: Deli Savory Tarragon Chicken Salad

Steps

1. Crumble cheese coarsely. Stack prosciutto slices; cut into thin strips.
2. Cut basil into thin strips (2 tablespoons). Trim and discard root end of endive to separate leaves. All may be chilled until ready to prepare.
3. Arrange 36 endive leaves on serving platter. Top each with cheese, prosciutto, walnuts, and basil; drizzle lightly with glaze. Serve.
Chicken Salad on Endive: Prepare endive leaves as noted above. Top with chicken salad. Or make some with each filling.
Note: Prep: 25 minutes (Makes 36.)

Ingredients
1 cup garlic ginger wonton strips
large zip-top bag
1 seedless cucumber (rinsed)
2 tablespoons hoisin sauce
1 teaspoon ginger spice paste
1 cup fresh bean sprouts (rinsed)
12 ounces pre-sliced Deli roast beef
3 tablespoons Asian sweet chili sauce, optional

Steps

1. Place wonton strips in large zip-top bag; seal tightly and crush. Place crumbs on plate (may be paper); set aside.
2. Cut cucumber in half (reserve other half for another use); cut length in half again. Julienne by cutting each piece into thin slices; then stack slices and cut into thin, uniform matchsticks. Place in medium bowl. May be chilled until ready to prepare.
3. Stir hoisin sauce, ginger paste, and bean sprouts, into cucumber strips until evenly coated. Lay beef slices flat; add 1 tablespoon of the cucumber mixture near one short end of slices.
4. Roll beef tightly starting at short end; then carefully roll in wonton crumbs. Cut rolls into short lengths; arrange on serving platter. Top with tiny bit of chili sauce and serve.
Note: Prep: 25 minutes (Makes about 36.)

Ingredients
3/4 lb Produce tropical fruit salad (pineapple, strawberries, kiwi
3–5 sprigs fresh cilantro (rinsed)
1 shallot (rinsed and peeled)
2 tablespoons honey
1 lime (rinsed)
1 head Bibb lettuce (rinsed)
6 (3-ounce) fresh premium crab cakes
2 tablespoons butter
3 tablespoons sun-dried tomato aioli sauce

Steps

1. Cut fruit into 1/4-inch pieces; place in medium bowl. Chop cilantro finely; mince shallot finely. Stir both into fruit with honey and juice of one-half lime (1 tablespoon). Chill salsa until ready to assemble.
2. Separate 24 lettuce leaves (then chill). Divide each crab cake into four equal portions. Gently form into 24 balls (wet hands to prevent sticking); flatten to 1/2-inch thick (wash hands). Chill until ready to prepare.
3. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon of the butter in pan; swirl to coat. Gently add crab cakes and cook 4–5 minutes, without turning, or until golden.
4. Add remaining 1 tablespoon butter; turn crab cakes. Reduce to medium-low; cook 4–5 more minutes, or until golden and internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness.
5. Arrange lettuce leaves on serving platter; drizzle each with aioli sauce. Add crab cakes; top with salsa and serve.
Note: Prep and Cook: 55 minutes (Makes 24.)