Deliciously Easy Appetizers and Snacks with Herbs

I recently discovered an interesting little booklet in one of my cookbook boxes: Deliciously Easy Appetizers and Snacks with Herbs by Dawn J. Ranck and Phyllis Pellman Good published by Good Books, Intercourse, Pennsylvania. It is one in a series of eight books, some of the others are: Soups with Herbs, Main Dishes with Herbs, Vegetables with Herbs etc. The recipes are all from herb shopkeepers and their customers. All the recipes have amounts for both fresh and dried herbs. This would be a great series of books for anyone with an herb garden.
Here are some of the recipes:

Baked Herb Cheese Spread

From Danielle Vachow- Busha's Brae Herb Farm

8 oz. pkg. cream cheese, softened

2 eggs, beaten

1/2 cup sour cream

1 teaspoon Dijon mustard

1/4 cup chopped fresh herbs (5 tsp. dried) choose one or any combination of, thyme, oregano, rosemary, dill, tarragon, basil, parsley

1 clove garlic, minced

1/4 teaspoon coarsely ground pepper

Beat together cream cheese and eggs until smooth. Add sour cream and mustard. Fold in herbs, garlic, and pepper. Spread mixture into greased 2- 2 1/2 cup mold or 2 8"-springform pans. Bake at 350 degrees for 30 minutes, or until center is firm. Cool. Unmold onto serving dish. Cut each round into 12 pie-shaped wedges. Garnish with fresh herbs or edible flowers. Serve with whole wheat or water crackers.

Herb Toastettes

From Maryland Massey- Maryland's Herb Basket

1/2 cup butter or margarine, softened

2 tablespoons sesame seed

3/4 teaspoon fresh marjoram (1/4 tsp. dried)

3/4 teaspoon fresh rosemary (1/4 tsp. dried)

3/4 teaspoon fresh chives (1/4 tsp. dried)

8-oz. loaf of party rye or other flavored bread

Mix together butter, sesame seeds, and chopped herbs. Spread on bread slices. Place on cookie sheet. Bake at 350 degrees for 6-8 minutes, until slightly browned.

Green Dip

From Jacoba Baker & Reenie Baker Sandsted- Baker's Acres

3 cups Swiss chard leaves, packed

3/4 cup fresh basil leaves

3 cloves garlic

1/2 cup olive oil

1 cup feta cheese, crumbled

1/2 cup walnuts, coarsely chopped

3/4 cup whipping cream

1/4 cup minced green onion

freshly ground pepper to taste
In blender, mix together chard leaves, basil leaves, garlic, olive oil, feta cheese, and walnuts until a paste forms. Stir in whipping cream, onion, and pepper. Use as a dip for fresh vegetables.