*Goat Cheese Stuffed Won Tons with Red Bell Pepper & Ancho Chili Jam*
INGREDIENTS
1 package square wraps
Peanut oil for frying won tons
11 oz. goat cheese
3 tablespoons of Bell Pepper & Ancho Chili Jam
1 small shallot clove, minced
2 garlic cloves, minced
3 tablespoons walnuts, toasted and chopped

COOKING INSTRUCTIONS:
Mix together goat cheese, Red Bell Pepper & Ancho Chili Jam, shallots, garlic and walnuts, Use one teaspoon of filling per wrap. Follow folding directions, alternate shapes for an attractive display. Heat peanut oil in skillet to 350 degrees or until oil spatters. Fry 4 to 6 won tons at a time, turning once until won tons are golden (about 2 minutes). Drain on paper towels. Serve with Earth & Vine Provisions Red Bell Pepper & Ancho Chili Jam on the side. Yields approximately 35 min.

*Cranberry Bruschetta*
(16 servings)

Ingredients:
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries
1/4 cup granulated sugar
2 tbls. Round Poun's Red Wine Vinegar
1/2 red onion, thinly sliced into rings
2 garlic cloves, minced
2 tbls minced fresh basil
1 teaspoon oregano
1 (8-ounce) loaf French bread
Hurley Farm's Extra Virgin Olive Oil

Combine cranberries, sugar and red wine vinegar in a medium saucepan. Bring to a boil. Add onion and garlic, return to a boil and reduce heat. Simmer on low for 10 minutes or until cranberries pop.
Pour into a glass bowl. Stir in basil and oregano. Cool at room temperature.
Cut bread diagonally into 16 (3/4-inch) slices; brush both sides with oil. Broil each side for 1 to 2 minutes or until golden brown. Top each slice with cranberry mixture.