Cream Cheese Cucumbers

So…I understand that appetizers are meant to be small. They should come before the meal and they should satisfy the hunger of my guests just enough but not too much. I get this, really I do. But then again, I am fully aware that appetizers are the little things everyone wants to keep eating until they lose their appetite (silly, right?)  and sometimes, I just want them to be the only thing of importance. I want people to consume them in excitement and then retreat into a sleepy post-appetizer daze full of good conversations with no need for a main meal :)

Sauteed Mushrooms with Herbs & Gorgonzola
Ingredients
3 tablespoons extra-virgin olive oil
12 ounces cremini mushrooms (no stems)
salt and freshly ground pepper
2 garlic cloves, thinly sliced
1 tablespoon unsalted butter
2 teaspoons thyme leaves
2 teaspoons rosemary
1 tablespoon chopped fresh flat-leaf parsley
4 ounces crumbled gorgonzola
Directions
Heat oil in a skillet over medium-high heat. Cook mushrooms for 4-5 minutes. Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms about 5 minutes more until they are browned. Add garlic, butter, and rosemary, parsley, and thyme. Cook until herbs are fragrant and mushrooms are browned. Serve warm and top with crumbled gorgonzola.

Cream Cheese Cucumbers
Ingredients:
1 peeled cucumber
1 (8 ounce) package of cream cheese
1/2 cup chopped sun dried tomatoes
1 tablespoon fresh basil
Directions
Mix ingredients together and spread on sliced cucumber. This is quick & refreshing. I’ve also tried to recipe with feta cheese, an English cucumber (unpeeled) and bell pepper. It’s just as yummy!
Cheers!
-Bay
Oh and one more thing…If you’re still hungry…skip the main meal and move straight towards dessert, please.