Cool company appetizers in waiting - recipes - The Good Foods of Summer: A Special Section

Expecting guests to drop by for an afternoon visit and a little refreshment? What could be handier than a cool appetizer waiting in the refrigerator? Here are three contrasting choices; each stands on its own, or serve them all as a colorful array.

For the first appetizer, pink prosciutto encases an herb-seasoned cream cheese filling; the meat makes the torta easy to remove from its loaf pan mold. Cut it to eat on crisp breadsticks or toast.

The second choice is a fresh twist on cabbage rolls. Instead of cooking the leaves and filling, you roll crisp raw leaves around a flavorful cabbage slaw to munch out of hand.

The last choice adds a new dimension to olives. Flavors of lemon peel, lemon juice, a little garlic, and olive oil seep into ripe olives thoroughly; they'll taste as if they'd grown this way.

The first and the last appetizers can be made as much as a day ahead. The cabbage mixture holds well for a few hours.

Lemon Herb Torta
    3/4 cup lightly packed parsley
1 1/2 teaspoons grated lemon peel
    1 green onion (ends trimmed),
      coarsely chopped
    1 large package (8 oz.) cream cheese,
      at room temperature
    1/4 cup  1/8 lb.) unsalted butter or
      margarine, at room temperature
    2 ounces very thinly sliced prosciutto
      or cooked ham
      Sesame-coated breadsticks or
      unsalted crackers

In a food processor, combine parsley, lemon peel, and onion. Whirl until minced. Add cream cheese and butter and whirl until well blended; scrape container sides often. (Or mince vegetables, combine with cheese and butter, and beat with an electric mixer to blend well.)

To assemble, line bottom and sides of a 3- by 5-inch loaf pan with a single layer of prosciutto. Spoon half the cheese mixture into pan and level gently, without moving meat. Cover cheese with another layer of meat. Top with remaining cheese; make level. Cover with remaining meat. Fold any meat that overlaps the pan rim back onto the filling. Cover and chill until the torta is firm when touched, at least 2 hours or up until next day.

To serve, run a knife inside pan rim, then invert the torta onto a small platter. Use a small, sharp knife to cut portions, then press cheese and meat onto breadsticks. Makes 10 to 12 servings.

Per serving without breadstick: 7 70 cal.; 2.6 g protein; 71 g fat; 0. 9 g carbo.; 129 mg sodium; 34 mg chol

  Cabbage Slaw Rolls
    1 head (about 1 1/2 lb.) green, red, or
      Savoy cabbage
    1 can (6 to 7 oz.) albacore, packed
      in oil
    1/4 to 1/2 teaspoon crushed dried hot
      red chilies
    1/4 cup lemon juice
    1/4 cup drained dried tomatoes packed
      in oil, cut into 1/4  inch slivers
    1 tablespoon drained capers

Carefully remove 8 large outer leaves from cabbage. Rinse, drain, wrap in paper towels, enclose in a plastic bag, and chill. Finely shred remaining cabbage. If made ahead, cover and chill shredded cabbage and leaves up until next day.

in a bowl, mix shredded cabbage with albacore and its oil, chilies, lemon juice, tomatoes, and capers. Present slaw in a serving bowl surrounded by cabbage leaves. Let guests spoon slaw into cabbage leaves and roll up to eat. Makes 8 servings.

Per serving: 8 I cal.; 6.3 g protein; 4 g fat; 6 g carbo.; 281 Mg SOdiUM; 5.9 mg chol

Olives Ariesienne
    As a variation, you can use green or
black ripe olives with pits (any size) if
you score through flesh to pit in several
places so marinade will penetrate.
    2 tablespoons olive oil
    1 clove garlic, minced or pressed
    1/2 teaspoon grated lemon peel
    1 teaspoon lemon juice
    1 can (53/4 oz.) pitted jumbo ripe
      olives, drained well

In a bowl or pint jar, combine oil, garlic, lemon peel, and lemon juice; mix until well blended. Add olives and mix lightly to coat thoroughly. Cover and chill for at least 4 hours or up to I week. Makes about 11/2 cups, 6 to 8 servings.

Per serving: 65 cal; 0.2 g protein; 7.7 g fat; 0.8 g carbo.; 140 mg sodium; 0 mg chol. El