Healthy Mediterranean Appetizers - cooking recipe

Ingredients

STUFFED DATES
12 pitted dates
1 1/2 tablespoons fresh mint leaves (apprx 6 leaves)
4 tablespoons feta cheese, crumbled
24 pistachio nuts, shelled
MELON PICKS
1/2 honeydew melon
6 pitted dates, cut in half across the middle
1/2 cup ouzo
toothpick
SHRIMP AND ONION
12 medium shrimp, peeled, deveined and tails removed
12 small pickled pearl onions
12 pieces green bell peppers, 3/4-inch square
toothpick
1/2 teaspoon hot paprika
TUNA IN CHERRY TOMATOES
12 cherry tomatoes
1/2 cup flaked tuna, well drained
24 capers, chopped
1/4 cup plain yogurt, drained for 1/2 hour. Salt & Pepper
2 teaspoons fresh parsley, Chopped

Preparation

DATE INSTRUCTIONS:
Place the mint, feta and pistachio nuts in a mini chopper, chop until well mixed and finely chopped or you may chop by hand.
Spread the dates open and fill with the stuffing mix. Press the mixture down so it is firmly pressed together and fills the date, close the date so only a portion of the filling shows.
Serve at room temperature.
MELON PICK INSTRUCTIONS:
Peel the melon and remove the seeds.
Cut 24 cubes 1/2\" x 1/2\" (use remaining melon for another recipe).
Place melon cubes in a zip lock bag and pour in the Ouzo (or you may place the melon, in one layer on an edged plate and pour in the ouzo).
Flip the bag or rotate the cubes in the dish so the Ouzo covers all sides,.
Marinate for at least 2 hours or longer.
Thread a cube of melon on a toothpick, then a piece of date and one more melon cube.
These may be refrigerated or served at room temperature.
SHRIMP AND ONION INSTRUCTIONS:
Thread a shrimp, pearl onion & piece of pepper on a toothpick.
Lightly dust with paprika.
Refrigerate until serving.
TUNA IN CHERRY TOMATO INSTRUCTIONS:
Remove the tops of the tomatoes, carefully scoop out the seeds and pulp.
Discard seeds and chop the pulp (there will be very little to chop).
Place the yogurt in a fine strainer and allow it to drip drain for approximately 1/2 hour.
Combine Tuna, tomato pulp,capers and drainedYogurt.
Season with Salt & Pepper.
Fill the tomatoes with the tuna mixture, sprinkle tops with parsley.
Refrigerate until serving.
Arrange the four appetizers on a large platter in an artful manner so the shapes and colors compliment each other.