Open Faced Caprese Sandiwch
IngredientsYour favorite bread, 1 slice for every 4 sandwiches
Fresh mozzarella, slices or balls
good olive oil
optional: good balsamic vinegar (not shown but recommended)
PreparationSlice crusts off of bread. Slice into quarters or desired shape and size. Toast lightly.
Wash and halve tomatoes.
Slice cheese to fit bread.
In food processor or blender mix together basil and enough olive oil to blend.
As close to service as you can, assemble. Place a small amount of basil on the toast. Top with cheese, tomato and a tooth pick. Plate. Drizzle with balsamic only right before service.
2 packages cream cheese (1 lb.)
1 package Boursin cheese, shallot & garlic preferred
fresh ground pepper or fresh ground white pepper
tomato slices or cherry tomato halves
real bacon bits
PrepMix together the cheeses. Taste. Add salt, pepper & hot sauce to your liking. Put cheese into a piping bag with a large star or round tip or sturdy ziplock bag.
Peel strips from the cucumber. Cut into slices. Arrange on a platter.
Cut tomatoes to fit.
Pipe cheese onto cucumbers. If using a ziplock bag, cut a corner off and use that to pipe. If cheese is too stiff knead it with your hands.
Top with tomato & bacon bits. Refrigerate until service.
Brie, Apple & Apricot Crostini
Adapted from a Mimi's Cafe appetizer.
Ingredients1-2 Baugette (2 if skinny) or 1 french loaf
1 granny smith apple
1 wheel of Brie (the larger size)
1 jar of apricot preserves
PrepSlice baugette or french loaf into individual serving sizes.
Slice apple as thin as you can.
Slice wheel of brie into pieces the size of your bread.
AssemblyPlace bread on a cooling rack inside of a cookie sheet. Place a cheese slice onto each slice of bread. Broil until cheese is melted and edges of bread are brown. Remove to a cooling rack and repeat until all of the bread is toasted.
Put a slice of apple and a dollop of apricot preserves on each pieces of bread. Serve.
Brie & Cranberry Turnovers
Ingredients:1 package fillo dough (if frozen put in fridge day before)
PrepSlice brie into slices and then into triangles.
Open the cranberry sauce and get out a small spoon.
Get out a pizza cutter and cooking spray as well as a cookie sheet
Get a kitchen towel damp.
Get out a piece of plastic wrap.
AssemblyUnwrap and unroll one package fillo. Immediately cover with plastic wrap and damp towel.
Place 3 sheets of fillo onto your work space, one on top of the other, spraying with cooking spray between each layer.
Slice the fillo in 1/3's the long way so you have 3 skinny rectangles.
Place a piece of brie and about a tsp of cranberry sauce in the lower left corner. Turn the dough up and to the left as if you are folding a flag. You will make a triangle. Continue to fold as if you would fold a flag until all of that strip of dough is used up. Place on sprayed cookie sheet and spray with cooking spray. Repeat with remaining two strips.
Repeat process until you have made as many as you wish. It's best to use up at least the whole roll of fillo dough. It doesn't keep well after it has been unwrapped.
Bake in preheated 375 degree oven for a few minutes or until browned. These are best served warm but can be served cold as well.
Bacon wrapped Chestnuts
Bacon slices are cut in half and wrapped around water chestnuts which have been marinated.
Ingredients:4 tablespoons lemon juice
2 tablespoon Worcestershire sauce
2 teaspoon seasoned salt
2 cans (5 ounces each) water chestnuts, drained
12 oz. bacon, cut in thirds
Preparation:In a bowl, combine the lemon juice, Worcestershire sauce, and seasoned salt. Add water chestnuts and let marinate for 15 minutes to several hours. Drain and wrap a half slice of bacon around each water chestnut, securing with toothpicks. Arrange on rack in broiler pan and broil about 4 inches from heat for 2-4 minutes on each side. Bacon should be crisp.
1 (16 oz.) package meat-filled ravioli
(fresh or frozen, but thaw if frozen)
2 eggs, beaten
1/4 c. water
1 tsp. garlic salt
1 c. flour
1 c. plain bread crumbs
1 tsp. Italian seasoning
Mix water with eggs and beat well; set aside.
Mix Italian seasonings and garlic salt with the bread crumbs and set this aside.
Measure flour in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.
Dip ravioli in flour then in egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain.
Serve with your favorite marinara sauce.
Olive Garden's Fried Mozzarella
16 oz Package of Mozzarella Cheese
2 Eggs Beaten
1/4 C. Water
1 1/2 C. Italian Bread Crumbs
1/2 tsp. Garlic Salt
1 tsp. Italian Seasonings
2/3 C. Flour
1/3 C. Corn Starch
If your cheese is in a brick, slice it thick, and cut the cheese crossways to made triangles.
Beat the eggs with water and set aside. Mix the bread crumbs, garlic salt, and Italian seasonings and set aside.
Blend the flour with corn starch and set aside.
Heat your vegetable oil for deep frying to 360 degrees.
Dip cheese in flour then in egg wash and then coat with bread crumbs.
Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully. When golden remove from hot oil and drain .
Serve with you favorite Italian Spaghetti Sauce and enjoy.
Smoked Salmon Dipfrom Christina Lakey
8 oz. cream cheese, softened
1/2 c. green yogurt
1 Tlb. lemon juice
1 Tlb. minced fresh dill
1 clove minced garlic
1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
1/4 lb. (4 oz.) smoked salmon.
In a medium mixing bowl, combine all ingredients except the salmon. Stir thoroughly. When well combined, gently fold in the flaked salmon and serve.
Serve with: pitas, pita chips, crackers, red, yellow or orange bell peppers, cucumbers