Hors D’oeuvres that will make an impression

By Philomena Corradeno

Forget the potato puffs, pigs in the blanket, miniature spinach-feta in fillo and little squares of pizza. Those are the hors d’oeuvres usually served at cocktail parties. Don’t misunderstand. They’re great and convenient because you can buy them frozen and ready to bake.

But, if you want to make an impression, here are some ideas for starters. You can do most of the preparation early in the day and pop them on the grill or into the oven after guests arrive.

These are filling enough because they all contain cheese, yet they won’t spoil the appetite if you’re going on to dinner later.

MINTY FRUIT-CHEESE KABOBS

1/2 cup orange juice concentrate

1/2 cup water

1 teaspoon cinnamon

1 teaspoon ginger

2 cups lightly crushed fat-free cereal flakes

1 half-pound slice Jarlsberg or Jarlsberg Lite cheese ( 1/2 -inch thick)

Green grapes

1 fresh pineapple — peeled, cored, sliced and cut into chunks

Mint leaves

To prepare sauce, in bowl mix together concentrate, water, cinnamon and ginger. Place cereal into another bowl. Cube cheese to yield 45 pieces. Using cocktail picks, spear a grape, cube of cheese, pineapple chunk and mint leaf. Have guests dip kabob into sauce, then cereal. Makes 45 kabob hors d’oeuvres.

CHEESE ZUCCHINI ROUNDS

2 thin zucchini squashes, cut into 1/4 -inch-thick rounds

Cooking spray

2 tablespoons (bottled) chili sauce

1 cup (4 ounces) grated Jarlsberg or Jarlsberg Lite cheese

1/4 to 1/2 teaspoon black pepper

Preheat oven to 450 F. Spray baking sheet lightly and arrange zucchini slices on it. Lightly spray slices and bake 8 minutes to soften. Meanwhile mix together chili sauce, cheese and black pepper. When zucchini slices are done, turn them over on sheet and place 1 teaspoon cheese mixture on each, distributing mixture evenly. Bake 2 minutes longer or until cheese begins to melt. Makes 26-30 appetizers.

TUNA BUNDLES

1 (6 1/8 -ounce) can tuna in water

1/2 cup chopped shallots (or mild onions)

1 tablespoon balsamic vinegar

1/2 cup low-fat cottage cheese

7 slices (6 ounces) Jarlsberg Lite cheese, at room temperature

Drain tuna; reserve water. Sauté shallots in non-stick pan on high heat, 1 minute. Add 1 tablespoon tuna liquid, cover and steam 2 minutes on low heat. Place shallots, tuna, vinegar and cottage cheese in bowl of food processor fitted with metal blade. Process to smooth paste, scraping down sides of bowl. Spread two rounded tablespoons paste on each slice of Jarlsberg. Roll up from short side. Slice each roll into four “bundles: and secure with wooden picks. Makes 28 pieces. (Recipe can easily be doubled.) Tip: For festive look, tie each bundle with blanched strip of green onion, scallion or leek stem.