yield: 24 pieces

-2 T. extra-virgin olive oil

-2 t. grated lemon zest

-1 T. fresh lemon juice

-Salt and freshly ground pepper

-½ c. soft goat cheese, room temperature

-Approx. 1 T. milk, cream or half & half

-12 slices (not paper-thin) proscuitto, halved crosswise

-½ c. fig preserves

-½ bunch arugula, trimmed

In a small bowl whisk together oil, lemon zest, and lemon juice. Season with salt and freshly ground pepper and reserve.
In another small bowl, thin goat cheese with milk or cream to a spread-able consistency. Season with salt and freshly ground pepper and reserve.
Spread a thin layer of goat cheese on each piece of proscuitto. Top with a thin layer of fig preserves and a few arugula leaves. Drizzle with a small amount of lemon vinaigrette. Roll proscuitto up and arrange roulades on serving platter, seam side down.
Serve room temperature.

Recipe provided by: Chef Shellie Kark
KitchenCUE www.kitchencue.com

Cheddar cheese and pecan crips
yield: approx. 60 crisps

These crisps are a great addition to your holiday appetizer repertoire. Change it up by substituting blue cheese and walnuts or any other combination you fancy!

-½ c. pecans, toasted, chopped

-1 1/3 c. flour

-½ t. salt

-¼ t. freshly ground pepper

-1/8 t. pumpkin spice

-1 c. grated, high quality aged cheddar cheese

-4 T. butter, cut into pieces

-2 yolks

-1-2 T. water, as needed to bring dough together
Fig preserves, optional

In a medium bowl combine flour, salt, pepper and pumpkin spice. Cut in cheese and butter with a pastry blender until mixture resembles coarse meal. Stir in nuts.
Add egg yolks and mix to combine. Add water, a teaspoon at a time, just to bring the dough together. Bring dough to a ball and knead briefly until it is a uniform mass.
Divide dough in half and roll each piece out into a log, approximately 1½" in diameter. Wrap each log in plastic and chill at least 2 hours. (At this point the dough can be frozen for later use. Defrost in refrigerator before slicing and baking.)

Preheat oven to 425 degrees.
Slice logs into ¼" rounds and place disks on a parchment lined cookie sheet. Bake in preheated oven, 8-10 minutes until edges are lightly brown. Cool on a wire rack.
Serve warm or room temperature with fig preserves, if desired.

Recipe provided by: Chef Shellie Kark
KitchenCUE www.kitchencue.com