Elegant Evening Appetizer Party

Roast Beef Canapés

Makes 12 pieces

Make-Ahead Note: The canapés can be refrigerated for up to 4 hours. Bring to room temperature before serving.

4	slices dark pumpernickel bread or rye bread, crusts removed
1/2	cup garlic-flavored Boursin cheese , at room temperature
4	slices (thin) deli roast beef , cut into quarters
1/2	cup jarred roasted red peppers , cut into 1/4-inch strips
3	tablespoons chopped fresh dill leaves or tarragon

Cut bread slices into quarters. Spread each piece with 2 teaspoons cheese and top with 1 piece roast beef. Top with 2 pepper strips and sprinkle with dill or tarragon. Serve.

Baked Brie Cups

Makes 30 pieces

Make-Ahead Note: The filled cups will keep up to 2 days in the refrigerator or 1 month in the freezer. If frozen, defrost for 20 minutes before baking.

1/3	cup red currant jelly
2	(2.1-ounce) boxes frozen mini filo cups
1	(8-ounce) wheel firm Brie , rind trimmed, cheese cut into 1/2-inch cubes
1/4	cup coarsely chopped smokehouse almonds

Adjust oven rack to middle position and heat oven to 350 degrees. Spoon 1/2 teaspoon jelly into each filo cup. Place 1 piece of Brie in each cup and sprinkle with 1/4 teaspoon almonds. Place filo cups on parchment-lined baking sheet. Bake until cheese is melted and jelly is bubbly, about 15 minutes. Cool slightly and serve warm.

Creamy Beet Spread with Endive Leaves

Makes about 3 cups

Make-Ahead Note: This creamy spread gets better as it sits and can be made up to 1 day in advance. To prevent discoloration, cut the endive as close as possible to serving time.

1	(15-ounce) can whole beets , drained and chopped fine
1	cup crumbled blue cheese
1/4	cup walnuts , toasted and chopped
2	tablespoons chopped fresh basil or tarragon
2	tablespoons balsamic vinegar
3	tablespoons extra-virgin olive oil
2	heads endive , cut in half lengthwise, leaves of each half separated

Combine beets, cheese, walnuts, basil, vinegar, oil, and salt and pepper to taste in bowl. Cover and refrigerate until flavors meld, at least 30 minutes. Serve with endive spears as scoops, or spoon mixture onto endive.