Crostini and Other Hand Held Appetizers

• Each of these make about 24 unless otherwise stated
• Crostini toasts: 2 loaves of baguette yields about 100 pieces
  • Slice into to 1/4 slices, brush with olive oil and bake at 350 degrees for 6-7 minutes.
  • May be made the morning of the party and stored in airtight container
• Gingered Peach Crostini with Ricotta and Peach Reduction
  • Stir in 1/4 tsp fresh ginger, sugar and salt into 1 cup ricotta cheese. Let chill.
  • Thinly slice fresh peaches and stir in fresh ginger, brown sugar and pinch of salt
  • Reduce about 2 cups of peach cocktail (from Trader Joe’s) with a few slices of ginger until it’s about 1/4 cup.  Take off the heat, and add 1 TBSP bourbon and 1 TBSP butter
  • Top toast with ricotta mixture, then top with peaches and drizzle the sauce
• Strawberry Basil Balsamic Crostini with Ricotta
  • Stir in lemon zest, sugar and salt into 1 cup ricotta cheese.  Let chill.
  • Reduce 3/4 c balsamic vinegar to about 1/4 cup.  Add brown sugar to taste
  • Top toast with ricotta, then thinly sliced strawberry, balsamic reduction and basil chiffonade
• Apple Brie Crostini with Honey
  • Place thin slice of brie onto each toast.  Bake at 350 till melted.
  • Top with sliced apple, honey and chopped walnuts.
    • If slicing apples ahead of time, toss well with lemon juice
  • Garnish with optional pomegranate or cubed pancetta
  • Can be left in warmer prior to serving
• Mushroom and Goat Cheese Crostini
  • Saute mixture of mushrooms with chopped rosemary.  I used crimini, trumpet and enoki.  Could also used a little bit of chopped bacon if desired
  • Mix equal parts herbed goat cheese and whipped cream cheese for the base.
  • Spread cheese mixture onto each toast and lay onto platter
  • Pile on the mushrooms and garnish with chopped parsley
  • Can be assembled ahead of time and kept warm
• Artichoke Red Pepper Crostini
  • Combine 1 can chopped artichoke, 1/2 jar roasted bell pepper, mayo, mozzarella, parmesan, green onion
  • Top crostini and bake at 350degrees until cheese is melted
  • Can be assembled an kept in warmer
• Chicken in Endive
  • Mince 3/4 pound chicken thighs and stir fry with 4 cloves minced garlic, 1/2 can chopped water chestnuts, finely chopped onion, oyster sauce and sweet soy sauce.
  • Spoon into endive leaves right before serving.
  • Garnish with cilantro and serve Siracha on the side
• Pizza Cups with Meatball and Siracha BBQ sauce (makes about 20)
  • Cut Pillsbury pizza dough into 3 inch rounds and form cup into the wells of a well-greased mini muffin tin.  Scraps re-roll with good results
  • Prick bottoms with a fork
  • Fill with cheese and a dab of TJ’s Siracha BBQ sauce
  • Parbake per package instructions for about 5 minutes
  • Place 1/4 Aidell’s chicken meatballs (from Costco), top with more sauce and mozarella
  • Bake until crust is light brown (if too dark, the edges get too crisp)
  • Garnish with parsley and hold in warmer till ready to serve
• Pig in a Blanket (aka hot dogs in a blankie per S)
  • Using 1 package of puff pastry and 1 pound package Aidell’s chicken sausage
  • Cut each sausage in half and cut puff pastry into thirds, then into thirds again
  • Roll sausages, seal seam with egg wash and slice into 1/2 inch pieces.
  • Brush puff pastry with egg wash and lay them flat.  Refrigerate
  • Bake at 400 degrees until light and puffy
• Brazilian Cheese Bread from Rasa Malaysia (Yields 36)
  • 1 egg, at room temperature
    1/3 cup olive oil
    2/3 cup milk
    1 1/2 cups (170 grams) tapioca flour (tapioca starch)
    1/2 cup packed (about 100 grams) grated cheese
    1 heaping teaspoon salt
  • Place all ingredients into food processor and blend till smooth (about 20 seconds)
  • Scoop into mini muffin tins, about 3/4 full
  • Bake at 400 degrees until light and puffy (about 17 minutes)
  • Let cool slightly, then remove before completely cooled

Puff Pastry Bites for B’s 40th

SPINACH BITES

• 1/2 package of TJ’s frozen spinach
• dried mustard
• garlic powder
• onion powder
• ground nutmeg
• 1/4 c cream cheese
• medium handful walnuts, chopped
• 3 oz goat cheese
• 1 egg, beaten
• 1 box frozen puff pastry, thawed (Pepperidge Farms)

1. Roll out puff pastry slightly into a square shape, then return to refrigerator to cool.
2. Sauté  the spinach and spices in olive oil.  Allow to cool.
3. While waiting for the spinach to cool, cut each sheet of puff pastry into 16 squares, about a third larger in width than the diameter of the wells of the muffin tin.
4. Place a puff pastry square into each well of the muffin tin.  Place the muffin tine back into the fridge while preparing he filling.
5. Squeeze out excess water from the spinach and place spinach into mixing bowl.
6. Stir in about cream cheese and goat cheese (about 2 big tablespoons each)
7. Stir in walnuts and salt and pepper to taste.
8. Once the seasoning is to your liking, stir in the egg.
9. Spoon about 1 tsp of filling into each well.  Fold the corners of the puff pastry over the top of the filling, making sure that there are vents.
10. Spray the tops with a little nonstick cooking spray to help brown the top.
11. Bake at 425 degrees until the puff pastry is golden brown.

PIGS IN A BLANKET

• TJs Beef hot dogs (1 package, 16 oz)
• 1 sheet puff pastry
• 1 egg beaten
• Sesame seeds (optional)

1. Roll out the puff pastry
2. Place hot dog at one of the puff pastry and roll to cover the entire surface of the hot dog.
3. Cut into 3/4 inch wide pieces
4. Place on parent lined baking sheet standing upright
5. Brush with egg and sprinkle sesame seeds
6. Bake at 425 till puffed and golden brown on the the top.