Fancy Bites

‘Tis the season for holiday parties!

I have a few quick little appetizers to share that you can make or bring wherever you
and your sparkly outfit are headed.

Prosciutto & Apricot Tart
IMG_0134
Probably my favorite and the quickest of these. The best part? You can sub in whatever you have around for fruit. I love when things work out.

Prosciutto & Apricot Tart
1 sheet puff pastry, thawed
4 oz Brie Cheese, chopped/crumbled
6 slices prosciutto
6 dried apricots (or 3 tbs fig jam or 1/4 c. craisins), chopped

Pre-heat oven to 400.
Lay puff sheet on greased cookie sheet. Fold in edges all the way around to create a small crust. Spritz with cooking spray (If using fig jam, spread first). Crumble cheese over surface. Lay prosciutto in slightly overlapping layers across surface. Sprinkle with black pepper. Dot the top with chopped apricot or craisins. Bake for 18-20 minutes until edges are golden brown and center is set. Serves 4.

Cranberry & Pistachio Crostini IMG_0136
So incredibly easy, so incredibly good. I know the combination of cranberry and pistachio is not new; but this is so tasty and is such a pretty presentation; how can you not make it? Seriously?

Cranberry Pistachio Crostini
1 Sourdough Boule
1 (8oz log) of Cranberry Chevre, sliced into rounds (OR plain Chevre plus 1/4c. craisins minced)
1/2 c. shelled pistachios, pulsed in a food processor until ground
Black Pepper

Slice the boule into 1″ inch slices, spritz with cooking spray. Spread in one layer on a lightly greased cookie sheet.

Add two rounds of chevre (or chevre and craisins) to each slice. Sprinkle with pistachios and black pepper. Bake for 7-9 minutes until edges brown and cheese is melted. Spread melted cheese mix to the edges. Slice each piece in half or thirds depending on size of slice.

If you prefer uniform pieces; slice the edges off the boule before staring so you have a squar-ish shape to start with. Makes 24-30 pieces.

Home-style Garlicky Deviled Eggs
IMG_0137I say “home-style” because these are not picture-perfect. These are messy, delicious and add a punch of garlic flavor. If you have deviled-egg lovers on your list, they will want these.

Home-style Garlicky Deviled Eggs
6 hard-boiled eggs
3 tbs mayonnaise
1 garlic clove, pulsed into a paste
1 tbs capers, minced, plus a splash of caper juice
Sea Salt, Black Pepper
Pinch of cayenne pepper (optional)
Paprika for serving

Slice eggs lengthwise. Pop centers into a bowl, mash with a fork until smooth. Add mayo, garlic and capers/juice. Mix well. Add a pinch of salt and black pepper (or cayenne to taste). Using a teaspoon or pastry bag (or plastic bag with the edge snipped off), pipe the mix into the halves. The goal here is delicious, not perfection. Sprinkle with paprika and serve. Makes 12 halves

And that’s it! It’s the season for champagne, not slaving over a hot stove.
IMG_7437Happy Holiday-ing!

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