Dear Gladys, I have been watching the cheesecake postings living in hope of some savory items and you really came through yet again. (I have made many of your recipes over the last 12 months and all superb) these were becoming "trendy" to serve as a starter just before I left Canada for England in 1986 but unknown here, and largely still are. But my question is really in what format are these served in America ( i.e. buffet items, starters, following a meal with port or brandy etc.)? Guidance required!!!
many thanks