READY, SET ENTERTAIN!!! with FOUR GREAT!!! APPETIZERS

HERBED GOAT CHEESE LOG

1 tablespoon fresh chives, minced

1 tablespoon cilantro, minced

1 tablespoon fresh basil leaves, minced

5 - 1/2 to 6 ounces of goat cheese, rolled into a log.

2 tablespoons extra - virgin olive oil

On a 12 - by - 15 - inch piece of plastic sprinkle herb mixture.

Roll goat cheese in herb mixture to coat evenly.

Set on a small serving dish and drizzle with extra - virgin olive oil

Serve with toasted baguette slices

SPICY SESAME-NUT MIX

1 egg white

2 tablespoons honey

1 tablespoon sesame seeds

4 teaspoons dried rubbed saga

3/4 teaspoons cinnamon

1/4 teaspoon cayenne

1/2 teaspoon salt

1 - 3/4 cups each of salt peanuts and pecan halves

1 cup pine nuts

In a medium bowl, whisk egg white until frothy; whisk in honey, sesame seeds, dried rubbed sage, cinnamon, cayenne and salt.

Add salted peanuts, pecan halves and pine nuts; stir.

Divide the mixture between 2 large parchment-lined or nonstick baking sheet and spread evenly.

Bake at 300 F, stirring often, until nuts are golden and fragrant, 20 to 25 minutes.

Remove from oven leave on baking sheets to cool, turn often to prevent sticking as it cools.

MAKES: 6 cups

AVOCADO_LIME DIP with VEGGIE STICKS

1 avocado, peeled and pitted

1/2 cup plain nonfat yogurt

2 tablespoons fresh lime juice

1 tablespoon fresh mint leaves; loosely packed

1 garlic clove; peeled

1/2 teaspoon salt

1/2 lb. green beans; trimmed and cook until tender to the bite

1/2 lb. jicama; cut into 1/2 - inch thick sticks

In a blender or food processor, combine avocado, yogurt, lime juice, fresh mint leaves, garlic and salt; whirl until smooth.

Serve dip with green beans and jicama

MAKES: 1 cup

GARLICKY WHTE BEAN DIP

2 garlic cloves; peeled and finely chopped

2 cans white beans; drained and rinsed

1/4 cup extra-virgin olive oil

1/2 teaspoon fresh lemon zest; finely shredded

1 tablespoon fresh lemon juice

1 tablespoon fresh oregano leaves; very finely chopped

salt and black black pepper to taste

In a food processor, whirl garlic, white beans, extra-virgin olive oil, lemon zest and lemon juice. Whirl until smooth.

Transfer dip to small bowl. Stir in fresh oregano leaves, then season to taste with salt and balck pepper.

Serve with assorted fresh vegetables or pita bread.

MAKES: 2 - 1/4 cups