Two Quickies for Party Hosts February 28, 2008

Sick of serving the same old pigs in a blanket and onion dip at a party?  Try these two recipes (from the January 2008 issue of Real Simple) for something healthier and more grown up.

Chickpea and Mint Spread
(served with skinny French loaf slices, you could also use crostini or crackers)

15.5 oz can chickpeas, drained and rinsed
2 scallions, chopped into small rounds (green part only)
1/4 cup fresh mint, finely chopped
2 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp pepper

Combine all ingredients in a bowl and mash with the back of a spoon (or a potato masher) until well blended.  A mortar and pestle set (as shown in the photo) works well for this recipe if you do it in batches.

Proscuitto Wrapped Pears with Arugula and Blue Cheese

2 Bosc or Bartlett pears, cored and sliced (about 8 wedges per pear)
2 tsp lemon juice
3oz crumbled blue cheese
6oz thinly sliced proscuitto, cut in half lengthwise to form skinny long pieces
1 cup arugula (approximately)

Toss pear wedges with lemon juice.

Roll up a couple of arugula leaves, a small spoonful of blue cheese, and a pear wedge inside the proscuitto slice.