1Bagna Cauda: 1 stick butter, 1/2 c olive oil, 3 anchovy fillets, 4 cloves garlic and pinch of red pepper flakes. Saute the anchovies until dissolved in the butter and oil with the garlic and pepper flakes. Put in fondue pot or some other dish that can keep it warm. Serve with broccoli, veg, or crusty bread for dipping. Warning. You really need to like anchovies.
2Prep and blanch a bunch of asparagus in boiling salted water about 2 minutes. Drain and cool in ice water.
Take strips of thinly sliced prosciutto and wrap each asparagus tip. Roast on 400 for about 10 minutes. Not really sure on the time. Just keep an eye on them You don't want to to brown, just heat up real good. Serve hot or room temp.
3Along with the pepper cheeses, we had a hoop mild cheddar, Laughing Cow cheeses, several kinds of crackers and chips. We also had black olives and garlic stuffed jumbo green olives. Mezzetta I believe is the brand. We also had cold salt boiled small red potatoes. Gusto Ranch Dip
My folks started boiling little potatoes in very salty water years ago. Eat them cold Seems my dad saw this in a bar somewhere and liked the idea. It's ideal to boil them till the crust with salt but I don't ever have the patience to do that.