NEW YORK TIMES PARTY STARTER RECIPES...

Pesto-bound chopped shrimp on crackers:

Chop shrimp fine, then sauté in a minimum of oil, or poach quickly and drain. Mix premade pesto with mayonnaise so that it is gluey. Combine cooled shrimp with sufficient pesto to bind; chill & serve.

Endive leaves with ricotta:

Fill endive leaves with ricotta, drained, mixed with chopped parsley, thyme, a little olive oil and a little minced garlic.

Pork, piquillo and cheese on crackers or toast:

Cut pork tenderloin into 1-inch slices; broil or sauté until done. Cut each piece across into 3 or 4 thin slices, then pile onto round bread slices, toasted or not. Top with slice of Manchego and bit of piquillo (roasted red) pepper.

My Note: You can substitues Romano cheese for the Manchego.