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THANKSGIVING HORS D’OEUVRES - Guest Post by Kim Hendrickson, Salvia Press

Monday, November 21st 2016 @ 5:01 AM

In my family, we eat early. We get down to business quickly, gobbling our food and by about 5pm, we are all done with our Thanksgiving meal…..Let me tell you, there is no time for hors d’oeuvres and there is no room on the menu either.

This pattern is ours alone. I know other families stretch the day out, offering many pre-feast snacks before the big meal is served. Using deep, 1 ½ - 2-inch sized cutters, sharp enough to cut through meat, bread or veggies will insure your small bites will look very professional (your guests don’t need to know that your small bites were a cinch to make)!

Try this recipe this year and use the cutters below. (Buy here.)


Mozzarella Stacks

Yield: 24 stacks

1 pound very fresh mozzarella cheese

1½ cups sun-dried tomatoes packed in oil

½ cup Parsley Pesto

1½-1¾-inch diameter deep biscuit cutter

Miniature muffin papers

Cut mozzarella into ¼-inch slices. Cut out 36 circles using the biscuit cutter, reserving the smoothest and most attractive slices for the top layers.

Drain sun-dried tomatoes and purée in a food processor fitted with a steel blade until smooth.

Using the biscuit cutter as a form, layer a slice of mozzarella, a layer of pesto, another slice of mozzarella, a layer of sun-dried tomato purée, then the last layer of cheese. Gently hold the stack in place with your fingers while lifting the cutter away, leaving an artful stack. With a sharp knife, cut stack in half and place each half on a small cupcake paper before serving. Repeat the process with remaining ingredients. Garnish each stack with the remaining sun-dried tomato paste. Serve at room temperature.

These can be prepared a day ahead, kept covered in the refrigerator.


~ Kim Hendrickson, Salvia Press


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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See


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