Appetizers – Page 4

Ingredients:· 1 Sheet Frozen Puff Pastry, Thawed
· 1 Brie Wheel
· 1/2 Cup NaturAlmond almond butter (sold at Oli + Ve)
· ¼ Cup Savory Jam (Wine Gelee- sold at Oli + Ve, Garlic & Onion Jam, Raspberry Jalapeno Jam, etc.)
· 1 Large Egg
· 1 Tablespoon Water

Directions:Thaw puff pastry according to package directions and unfold onto a lightly floured surface. Using a rolling pin, gently roll to seal any cracks in pastry. Spoon the jam on the center of the puff pastry to match the size of the brie wheel. Coat brie wheel with almond butter, as if you are frosting a cake and place on top of jam on puff pastry. Make sure the side that will come in contact with the jam will have the majority of the almond butter, as this will ultimately be the top layer. Fold pastry up over the cheese to cover like a blanket. Trim excess pastry and press to seal seams. Reserve pastry scraps for decorations. Whisk egg and water in a small bowl and lightly brush the seams of the puff pastry. Place seam-side down on a baking sheet and utilize the reserved pastry scraps for decorations on the top. Cut shapes with scissors or cookie cutters. Lightly brush a final layer of egg wash over the top.

Bake at 375 for 30 min, until puff pastry is lightly brown and crispy. Serve with crackers, toast points, apples, pears, etc.
Courtesy of Jamie Foster – Hinsdale & Foster Provisions, LLC, www.hfprovisions.com

This finger foods recipe sounds a little weird, doesn’t it? Chances are, you’ll have to encourage some people to try it– otherwise they’ll sit in your buffet and finger food display untouched. But once tasted, these unusual, creative appetizers will disappear. So make more than you think you’ll need. This buffet appetizer recipe is based off of one found in The New Carry-Out Cuisine Cookbook… but I’ve made a few little adjustments of my own.

Ingredients:

Nuts:
2 C. shelled walnut halves
1/4 C. soy sauce
3 tbsp. rice wine
2 tbsp. Oli + Ve Toasted Sesame oil
1 clove garlic, pressed
1 tbsp. finely grated fresh ginger
2 tsp. Asian hot sauce (I like hot Thai chili sauce)
1 tbsp. dark brown sugar

Apricots:
2 tbsp. Amaretto liqueur
1 (8 oz.) pkg. cream cheese, softened (low fat is fine)
1 lb. dried apricot halves

Instructions:Preheat oven to 350 degrees F.

To prepare nuts, line a jelly-roll pan with parchment paper. Spread nuts over paper. Heat other walnut ingredients in a saucepan until sugar dissolves. Pour over nuts, coating well. Bake nuts 15-20 minutes stirring occasionally. While still hot, remove nuts to a tray covered in foil or parchment paper sprayed with cooking spray or oil.

To make apricots, combine cream cheese and Amaretto in a medium bowl until well-mixed and fluffy. Place a small spoonful of cream cheese mixture on each apricot half. Top with a teriyaki walnut half.

Watch these sweet and savory little appetizer bites fly off your buffet and finger food display

Category: Appetizers

Baked Brie in Puff Pastry with NaturAlmond and Savory Jam

Apricots with Amaretto Cream Cheese and Teriyaki Walnuts