Crab Dip
2 cans Gold Seal Crab Meat drained
1 tbsp finely chopped Rosemary
½ cup finely diced onion
½ cup Finley chopped Pillers Double smoked Ham
1 container Salerno Mascarpone Cheese
1 bag of Corn Chips preferably Scoops
Directions:
In a non-stick Fry pan over Med/high heat sauté off Ham, onions and Rosemary for 3-4 minutes until onions begin to soften. Add crab and Mascarpone and continue cooking until all the cheese is melted about 4 minutes. Serve warm, with the corn chips for dipping
Tuna and Walnut Chutney on a Belgium Endive leaf
2 cans of Gold Seal No Drain White Tuna
½ cup roasted chopped Walnuts
½ cup fine diced dried Apricots
½ cup diced sundried tomatoes
½ tsp diced pepperoncini piccanti (Hot Red chili’s in oil)
½ tsp finely diced ginger
½ tsp finely chopped fresh garlic
1 tsp chopped Fresh basil
1 tsp grated Salerno parmesan cheese
Juice of ½ lemon
Season with Salt and pepper
6 Belgium Endive
Directions
In a mixing combine, Gold Seal Tuna, walnuts, apricots, sundried tomatoes, pepperoncini peppers, ginger, garlic, basil and parmesan cheese. Mix well, then add lemon juice and season with salt and pepper.
Cut end off Endive and place leaves on a plate, place a ½ tsp of Chutney on leaf and continue til your have filled all the leaves.
