1. Wrap Prosciutto slices around pear slices, fresh fig halves or chunks of melon
\n2. Sprinkle olives with chopped fresh thyme or rosemary and a teaspoon of grated orange zest.
\n3. Arrange salad bar veggies on a pretty plate and serve with a fresh dip from the deli; use hollowed out bell peppers as your dip bowl.
\n4. Spread deli meat with a thin layer of cream cheese then roll around lightly steamed asparagus spears. Secure with toothpicks.
\n5. Top toasted French bread rounds with chopped deli olives, sun-dried tomatoes, pesto and an herbed cheese spread.
\n6. Choose a tuna or chicken salad from the deli and spread onto slices of white bread. Cut into triangles or strips.
\n7. Combine bottled Italian dressing with salad bar mushrooms for a quick marinated mushroom. Serve with toothpicks and French bread rounds.
\n8. Arrange smoked salmon slices on a pretty platter with piles of capers and minced red onion. Accompany the salmon with lemon wedges and small slices of dark crusty bread.
\n9. Set up a mustard bar with different mustards, small knives, slices of salami, sour pickles and bread rounds.
\n10. Surround a hunk of good blue cheese with red and green grapes and mounds of toasted pecans or walnuts.
\n11. Purchase hummus from the deli and spoon into pretty serving bowl. Drizzle with EVOO and top with a sprinkle of chopped fresh parsley. Serve with warm pita triangles and olives.
\n12. Warm purchase buffalo wings at the deli and serve with celery sticks. Perk up a bottled blue cheese dressing by adding crumbled blue cheese.
\n13. Spear marinated mushrooms and cherry tomato halves on toothpicks to make mini kabobs.
\n14. Top a baked, store bought pizza crust with olives, marinated mushrooms and sun dried tomatoes. Drizzle with EVOO, warm in the oven and cut into small slices to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
1. Wrap Prosciutto slices around pear slices, fresh fig halves or chunks of melon 2. Sprinkle olives with chopped fresh thyme or rosemary and a teaspoon of grated orange zest. 3. Arrange salad bar veggies on a pretty plate and serve with a fresh dip from the deli; use hollowed out bell peppers as your dip bowl. 4. Spread deli meat with a thin layer of cream cheese then roll around lightly steamed asparagus spears. Secure with toothpicks. 5. Top…<\/p>\n