Easy Appetizers

app cheese trio

Easy Appetizers
 
These Easy Appetizers are perfect for any entertaining or family event!
Ingredients
For the Roasted Pepper Bruschetta:
  • 10 thinly sliced pieces of French baguette
  • 4 tablespoons of olive oil
  • 1 large roasted red bell pepper, julienne
  • 1 large roasted yellow bell pepper, julienne
  • 1 finely minced clove of garlic
  • 1 finely minced small shallot
  • 1 tablespoon julienne fresh basil
  • 2 teaspoons balsamic vinegar
  • 2 ounces goat cheese
  • Kosher salt and fresh cracked pepper to taste
For the Brie and Blackberry En Croute:
  • one 2 to 3 ounce piece of brie cheese
  • 2 to 3 tablespoons of black raspberry preserves
  • one 12
  • 1 egg yolk
  • 2 tablespoons cold water
For the Garlic Artichokes:
  • 4 to 6 whole artichoke hearts, canned
  • 1 tablespoon olive oil
  • 1 heaping tablespoon finely chopped garlic
  • 2 ounces of Jarlsberg cheese spread
  • 10 finely minced Calamata olives, pitt removed
  • Kosher salt and fresh cracked pepper to taste
Instructions
  1. Roasted Bell Pepper Bruschetta: Place the baguette slices on a sheet pan lined with parchment paper and brush them with 2 tablespoons of olive oil and season them with salt and pepper. Bake in the oven at 400° for 8-12 minutes or until golden brown.
  2. In a large bowl add in the peppers, shallots, garlic, basil, balsamic vinegar, remaining olive oil and mix thoroughly, adjusting the seasonings with salt and pepper.
  3. To plate simply spread a small amount of goat cheese evenly on the browned baguette slice and top off with a small amount of roasted bell pepper mix.
  4. Brie and Black Raspberry en Croute: Place the black raspberry preserves on top of the brie and flip it over placing it directly in the center of the puff pastry sheet.
  5. In a small bowl whisk together egg yolk and water.
  6. As you fold over the puff pastry to enclose the cheese, use the egg wash by brushing the puff pastry to make the puff pastry stick together. Be sure to cut off any access puff pastry.
  7. Once the brie is enclosed turn it over and using a pastry brush, brush the entire top with the egg wash. This will make sure the puff pastry turns golden brown.
  8. Place the brie en croute on a sheet pan lined with parchment paper and bake at 400° for 22 to 30 minutes or until golden brown.
  9. To plate, cut in half and serve with toasted flat bread.
  10. Garlic Artichokes with Jarlsberg Cheese and Calamata Olives: In a large hot saute pan, add in olive oil and saute the garlic until caramelized. As soon as the garlic starts to brown add in the artichokes and saute until golden brown.
  11. Once the artichokes are done, cut off the bottom to make them sturdy enough to stand up on their own.
  12. Evenly spread the Jarlsberg cheese on top of the artichoke while topping off with a small amount of minced Calamata olives.
  13. To plate serve on a white glass spoon and garnish with 1 thin slice of green onion.
  14. Sliced green onions for garnish.

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